I’ve seen my grocery bill increase a great deal since opting for organically grown fruit and vegetables. This morning I paid $2.98 for a red pepper. RIDICULOUS! We go through so much fruit and veggies in our household. For me alone, I usually aim to eat between 9-11 servings. So you can imagine how much I need my fridge to be stocked. It’s too expensive for me to buy all of my groceries organic, so I prioritize and buy the ‘dirty dozen’ list organic. The Environment Working Group released a list of 48 items from the most contaminated to the least contaminated – click here to see them. The ones towards the end of the list generally have thick skins i.e. pineapples, avocados – therefore the innards are safer. The ‘dirty dozen’ is a great reference guide for your organic items and the clean fifteen items are safe to eat non-organic! Print it off and take it with you to the store!!
Following on from my last post about your winter waistline, I thought I’d scour some healthy eating blogs and find some tasty recipes to try out in preparation. I came across Chocolate Covered Katie and love her creative recipe ideas! Since moving to Houston I’ve been blown away by cookie dough. I wish I’d never tried it as I’m hooked! If you haven’t visited Marble Slab Creamerythen take a trip there. Oh. My. God. it is the cream of the crop when it comes to cookie dough ice-cream. It’s my go to place when I want to indulge and treat myself.
So when I spotted this recipe for a Healthy Cookie Dough Dip, I was excited. My excitement soon faded however when I looked at the ingredients. Chick peas. Say what?! I really doubted that this could taste good but curiosity got the better of me and I tried it out. Well I was wrong, it’s delicious and I encourage you to try this out and see for yourself. I have such a sweet tooth and this really hit the spot. It’s not a bang-on equivalent to cookie dough but it is a seriously tasty dip that resembles cookie dough flavours. It’s protein rich from the chick peas, gluten-free and contains no refined sugar. I have pretty much demolished the whole tub. Winner.
1 can chick peas / garbanzo beans (drain and rinse well)
1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup almond butter
1/4 cup organic maple syrup
1/3 cup choc chips – I used 62% cacao dark chocolate chunks
3 tbsp rolled gluten free oats
I very simply combined all of the above ingredients (apart from the chocky) into a blender and mixed until it was a paste-like consistency. I then added the chocky chunks and blasted it in the blender so that it was still pretty chunky throughout the dip. Put in the fridge overnight and serve up with rice cakes, crackers, chips or shortbread. Featured in the photo is mini star-shaped shortbread cookies I picked up!
Not only do these burgers taste delicious, they are very simple to make with few ingredients and won’t take more than 30 mins. Enjoy as a main meal with homemade sweet potato chips and veggies, for lunch with a large salad or take one with you for a nutritious snack! A pound of mince will make 6-8 burgers. Here’s what you’ll need –
1lb extra lean pork mince
1/2 cup rolled oats
1 red bell pepper
3 oz feta cheese
3 cups spinach
tbsp garlic powder
tbsp red pepper chilli flakes
salt & pepper as desired
I combined all of the ingredients listed above, apart from the mince, in a blender and mixed together well. The mixture will be grainy. Add the mixture to the mince in a large bowl and mix together with your hands, separating into individual burgers. Mine are approx 3oz per burger. Using a flat skillet on a med temp, cook each burger on either side for a couple of minutes to seal them and then put into the oven at 375°F for approx 25mins / until cooked through. I used baking paper to line the oven tray to soak up any excess fat. I’ll be enjoying these tonight!!!