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!
With the change of weather comes a change in taste buds. My body is preparing for winter hibernation so I’m craving warm and filling foods. No more salads. So I dusted off my George Forman for a spot of indoor grilling. If you don’t have one, I highly suggest adding one to the kitchen collection. You can pretty much whack anything on the Forman. They are inexpensive and everything seems to taste great when cooked on it. When using it for meats, the grease simply drains off reducing the amount of saturated fat and calories. This is a simple dish with lots of beautiful flavours that requires little preparation and cooking time. Just how I like it, FUSS FREE AND FULL OF GOODNESS. There’s a full list of ingredients at the bottom of the post.
Season the salmon with sea salt, black pepper and I’ve used a cajun creole seasoning here (blend of paprika, onion, lemon peel, chile pepper, thyme, cloves, red pepper, bay leaf)
Pop the fillet into the Georgey and close the lid. Cooking time will depend on how you like it and the thickness of the fillet. I like it quite pink in the middle, so this fillet only took 10 minutes. Meanwhile clean the brussels, chop the ends off and chop into smaller pieces. Heat a skillet with a large helping of grapeseed oil. You can use olive oil. Throw in the brussels, chopped zucchini and season with garlic powder, sea salt, black pepper and a large handful of WALNUTS.
Saute the brussels for approx 10 minutes. Cooking time will depend on how you like them! I like mine with a little crunch! The skin of the salmon should peel of easily when removed from the grill. The walnuts work so well with the brussels, I really love all these flavours together. Enjoy!
Are you a fan of heinz baked beans? If you’re from the UK then you probably are, especially layered on toast with a hangover! Mmm! Have you’ve ever checked out the nutrition label though? Um totally devastating. Each tin contains over 20g sugar and only 1/2 can, the recommended serving size, contains 25% of your daily salt intake… waaah! (Please note these figures may differ in the UK!!!)
BUT winters coming in and I’m craving comforting food. Beans are top of the list. They’re hearty, absorb flavours really well so work well with spices AND they are fibrous, so they’ll keep my belly feeling fuller for longer. I made my own easy and clean recipe with ALOT less sugar and salt. They are 100% more tasty than heinz beans and have a bit of heat to them. These beans will be ready in 30mins max and make a great accompaniment to a baked potato, omelette, or whatever you wish. Ross had some this evening in a baked potato with roast chicken and a dollop of sour cream. YUM!
15oz Tin red kidney beans
8oz tin tomato sauce
2 tsp of worcestershire sauce
1 chopped red bell pepper
1 chopped carrot
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp black pepper
1/4 tsp cayenne pepper
If you like super spicy, try adding tabasco sauce!
Combine all the ingredients in a small pan, bring to the boil and then simmer on a low heat until the sauce is nice and thick – I cooked them for approx 25 mins. Easy to store in the fridge and reheat when needed! They taste even better on day 2! Enjoy!