Tag Archives: recipes

The perfect snack for hot chip lovers

15 Sep

It’s the weekend and you have a hankering for a tasty, salty, lip-smacking treat. But you’d like it sans calories, fat and other nasties, thank you very much!

If you’re a hot chip lover like me, then you’re going to love this healthy snack I just whipped up.

Introducing my Super Spicy Sweet Potato Chips!

What you need

  • 1 medium sweet potato
  • 1tbs olive oil or another heart-friendly vegetable oil
  • Freshly ground black pepper
  • 1tsp Cajun seasoning (check the salt content before you buy)

Nutritional info

Think of these as a ‘sometimes’ snack. I recommend sharing them with someone. 🙂

Serves: 2 (if having it as a snack)

Calories: approx 140 per serve (depending on sweet potato size. I recommend adding each ingredient to a calorie tracker like My Fitness Pal.)

Fat: approx 9g per serve

How to make it

This one is so easy, you could probably do it with your eyes closed. Please don’t though – that could get messy.

  1. Preheat the oven to 200 degrees C
  2. Peel the sweet potato (it’s best not to wash it after it’s peeled, as the oil won’t stick and your chips could go soggy)
  3. Cut the potato in half
  4. Cut each half into 5cm x 1cm chips (these are ‘ish’ measurements – you just  need to cut them to resemble chips)
  5. Line a baking tray with baking paper and place the chips on the tray (don’t worry about lining them up just yet)
  6. Drizzle a little olive oil over the chips. Don’t drown them; they should glisten
  7. Sprinkle the Cajun seasoning and black pepper over the chip pile
  8. Smoosh the chips around with your fingers to coat them in the oil and seasoning
  9. Line the chips up on the tray, with an even space between them. It’s really important not to let them touch, as otherwise they’ll sweat and go soggy
  10. Place the tray in the oven
  11. Bake for 10 minutes, then turn the chips over
  12. Bake for another 10 minutes, or until they are soft and brown
  13. Pull the tray out of the oven, pour the chips into a bowl and…..EAT THEEEEM! YUM!

That’s it! A super filling, super scrummy and super easy recipe for hot chips! Now, if you’ll excuse me, I’m off to eat my chips in front of a chick flick. Ahhh, I love weekends. 🙂

Chuck-it-all-in coconut & pumpkin curry

4 Jun

I’m heading north on Wednesday to spend a few weeks with mum, so I’ve started clearing the fridge and freezing food with fervour.

I found a pumpkin, broccoli and beans in the crisper that were starting to turn. So I bunged them into the wok and created a yummy vegetable curry.

It’s been the perfect dish to tuck into on these cold wintry nights, and I’ve frozen a few portions for ‘take away’ dinners when I get home. Plus, it’s healthy!

Presenting…my quick coconut & pumpkin curry

What you need

  • Wok
  • Green curry paste (follow the suggested amount on the pack. I used 50g)
  • Coconut oil (or another cooking oil)
  • 1 – 1 1/2 cans coconut milk (I used a full-fat, organic milk)
  • Any veggies you have handy: pumpkin, peas, broccoli, green beans and organic carrots went in mine
  • Some steamed rice/brown rice/rice variety such as quinoa

How to make it

  • Heat the coconut oil in the wok
  • Add the green curry paste and stir it all together til hot
  • Pour in a cup or so of coconut milk and bring to a boil
  • When boiled, throw in the vegetables (you might like to soften the pumpkin by roasting in the oven beforehand)
  • Cook over a medium heat, until all vegetables are soft
  • Serve over the rice/alternative
  • Add a good dollop of Greek yoghurt. Mmm……

Enjoy! 🙂

Scrumptious sugar-free berry muffins

28 May

I’ve undertaken a bit of a baking bonanza. Since discovering sugar-free substitutes and other handy whole foods, I’ve been whipping and whirring and mixing and stirring and licking the bowl of a whole range of delicious treats.

It’s fun chucking chunky heaps of ingredients into a bowl and seeing what works. I’ve never been one to experiment with cooking, but now I’m leaving the measuring cups and tossing everything in with wild abandon (a bit like my life at the moment, actually!)

Here’s a quick treat I whipped up yesterday, while Sex and the City played in the background. I’ve written the measurements, but you can also throw it all together like I did and adjust until the mixture is gloopy.

Presenting…my scrumptious sugar-free berry muffins

What you need

  • 3/4 C xylitol (or another sugar substitute)
  • A heap of frozen berries (I used a mix of blueberries, mulberries and raspberries)
  • 1/2 C coconut oil (or another vegetable oil)
  • 1 egg, whisked lightly
  • 1 C full cream milk
  • 2 C wholemeal self-raising flour (or a gluten-free substitute. You may need to alter the wet ingredients if substituting the flour)

How to make it

  • Preheat oven to 190C
  • Mix the flour and xylitol in a large bowl
  • Toss in the berries and stir (it will turn purple/red immediately)
  • Add the milk, egg and oil
  • Stir it all together with a big metal spoon
  • Pour the batter into muffin pans. I used silicone pans to avoid greasing.
  • Put the pans in the oven for 20-30 mins. Test by poking a skewer or knife into the centre of a muffin. If it comes out clean, your muffins are ready!

Wait til the muffins have cooled before serving. I cut mine open and placed a chunk of organic salted butter inside.

You can keep the  muffins in an airtight container, or freeze them in individual zip-lock bags for a quick and easy snack.

Enjoy! 🙂

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