Forget avocado on toast. Peas may be understand but they're making a big comeback...
200g frozen peas
1 small red onion, peeled and finely chopped
1 tomato, deseeded and chopped
Small handful of coriander leaves, finely chopped
Juice of 1 unwaxed lime
Generous pinch of sea salt flakes
2 Slices of thick white toast
1. Defrost and simmer the peas in a saucepan of hot water for 2-3 minutes, then drain and tip the peas into a mixing bowl.
2. Use a potato masher to crush the peas until semi-smooth, then stir in the onion, tomato, and coriander.
3. Stir in the lime juice and mix until combined. Season with sea salt.
4. Load generously onto hot toast.
When it comes to those afternoon sweet cravings, this high fibre snack certainly helps. It is quick and easy to make.
You will need a brown paper bag.
50 g popcorn kernels
1 tsp honey
1/4 tsp Ceylon Cinnamon powder
If you don't have a microwave, don't let that stop you. Put a small amount of oil to coat the bottom of the biggest saucepan you have with a glass lid. Set it on a medium heat and put in a single layer of kernels before returning the lid. As soon as you see it beginning to pop, continuously shake the pan gently across the hob to ensure the kernels don't burn. After a minute or so, once the popping has slowed down significantly, remove from the heat. Allow it to cool briefly, then drizzle on the honey and cinnamon. Transfer to a bowl and tuck in.
1 pear, cut along its length into 6-7 slices
2 Tbsp. peanut butter
2 Tbsp. thick live yogurt
a pinch of mixed seeds on each slice
1) Spread the peanut butter across a slice of pear, add some yogurt and top with seeds. Eat and repeat.
110g silken tofu
1 large banana, frozen
250ml dairy kefir
1 tsp cinnamon
1) Put all ingredients into a blender. Blend until smooth. (You may need to add some milk of choice if it;s too thick, alternatively, just eat it like ice-cream !)
Optional: Sprinkle a tablespoon of seeds or crunchy granola or muesli on top.
PREP TIME: 10 minutes
Servings: 6 (1/2-cup servings)
Freezer Friendly: 1 month
Does it keep? 1 Week
WALNUT TACO MEAT
FOR GARNISH/SERVING (optional)
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 6 servings)Serving: 1 serving Calories: 373.6 Carbohydrates: 16 g Protein: 9 g Fat: 33 g Saturated Fat: 3.1 g Polyunsaturated Fat: 23.73 g Monounsaturated Fat: 4.65 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 253.4 mg Potassium: 272 mg Fiber: 4.8 g Sugar: 6.2 g Vitamin A: 818 IU Vitamin C: 5.48 mg Calcium: 66.77 mg Iron: 2.7 mg
Recipe Compliments: Minimalist Baker
Cheesy garlic chicken bites cooked in one pan with broccoli and spinach in under 15 minutes. This quick tasty dish is a great low carb or keto option and can be served with pasta, or cauliflower rice or mash.
Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 people
FOR THE ROSTI
2 cups grated sweet potato
2 tablespoons sweet potato flour or almond meal
2 free-range eggs or vegan flax eggs
2 tablespoons coconut oil, for frying
Salt to season
FOR THE AVOCADO SMASH
2 avocados, smashed
Juice of 2 limes
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
Pinch of salt
Fresh limes, to squeeze
Fresh Coriander, roughly torn
Chilli flakes, to garnish (optional)
In a bowl combine the grated sweet potato, sweet potato flour, eggs and salt in a bowl. Use a spoon to mix well to combine until all ingredients are well incorporated.
Melt the coconut oil in a large fry-pan over medium high heat. Spoon 1 tablespoon of batter into the pan per rosti and fry, in batches for 3-4 minutes until firm and golden brown on the first side, then flip and continue to cook for another 3-4 minutes until golden brown and cooked through. Once all cooked, set aside and get onto your avocado smash.
In a small bowl combine the smashed avocado, lime juice, olive oil, vinegar and season generously with salt to your liking. Mix well to combine and set aside to serve.
Serve your sweet potato Rosti with generous dollops of the avocado smash, dress with the fresh herbs, sprinkle with chilli flakes, season well with salt and serve alongside fresh lime wedges.
Compliments: Luke's recipes
This recipe is Gluten Free, Dairy Free, Refine Sugar Free and so, so easy you can make it tonight and focus on all the positives in your world right now.
300g finely desiccated coconut
6 free range eggs
2 large very ripe bananas, mashed
1 teaspoon gluten free baking powder
1/4 cup maple syrup or maple flavoured monk fruit syrup
1 teaspoon fresh vanilla bean
2 cups fresh or frozen raspberries, plus a few extra to garnish the top.
Preheat your oven to 180 degrees and line a bread tin with baking paper.
Either by hand or using a hand held mixer, beat the eggs, maple syrup and vanilla bean for a few minutes until well combined. Now add in the mashed banana and stir to combine.
Fold the desiccated coconut into the wet mixture, then gently fold through the raspberries. Pour the batter into the lined loaf tin and top the batter with extra raspberries and an extra sliced banana if you wish.
Bake at 180C for 35 to 45 mins or until golden brown and cooked through.
Remove from the oven, allow it to cool and enjoy !
This is such a great way to incorporate lots of vegetables into your diet. Especially if you have children this is a great recipe to ensure they are eating a variety of vegetables by enjoying many of the 'colours of the rainbow.'
#Dairy Free, #Gluten Free, #Grain Free, #No Added Sugar, #Nut Free, #Preservative Free, #Soy Free, #Vegetarian
Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6
I added in a large slice of anari cheese to the mixture to make it more filling and higher in protein.
: PREP TIME: 15 MINS COOK TIME: 20 MINS TOTAL TIME: 40 MINS
Servings: 12 muffins
Notes: Leftover muffins can be stored in an airtight container at room temperature for 3 days or individually wrapped and frozen for 1 month.
I love sharing my healthy recipes with you. Enjoy ! For More tips and recipes sign up at The Med Life Diet.