Healthy and Delicious food starts here!
Mexican Roast Vegetable Puree
Ingredients
- 1 red Capsicum
- 1 Yellow Capsicum
- Three Tomatoes (Roma or Gourmet) Quartered.
- 1 Green Capsicum
- 1 Bunch Coriander (Stems and Leaves)
- 2 Garlic Cloves
- One red Onion Loosely sliced
- 1 Jalapeno Chilli haled with seeds removed
- Juice of One Whole Lime
- 1 bunch coriander
- 1 – 2 Teaspoons Mexican Spice Paste
- 2 Tablespoons Coriander
- 2 Mushrooms/ Quarter Eggplant (Optional)
- Half a Cup of Homemade or bought Vegetable Stock *
- 2 Tablespoons Tomato Paste.
Method
- Preheat oven to 190 Degrees Celsius.
- Prepare all vegetables (coriander stems only) and place in an oven proof roasting dish.
- Bake in preheated oven for 40 minutes then cool for One hour.
- Place in a blender and puree with tomato paste, stock and coriander leaves until smooth.
*Notes
- I make my own vegetable stock with any suitable vegetables in my fridge. If you want to use bought stock, I recommend salt reduced vegetable stock in any brand.
- I divide my purée into four or five portions and freeze so I can use gradually over time. It helps me plan meals with healthy and delicious food ahead.
- It is suitable for both meat and vegetarian meals and best with cheese and guacamole (yum)
Savoury Waffles (Inspired by Secret Santa)
Makes About Four Small Waffles
- 100gms Whole meal Flower
- 1/4 Tsp Baking Powder
- 1 egg (or Tbsp Flax Seed Ground with 3 Tbsp Water if Vegan)
- 1/3 cup Low Fat Milk of Choice
- 3 Tbsp Parmesan Cheese (optional)
- Pinch of Salt (If Not Using Cheese)
- 1 Tbsp Olive Oil *
- 2 Tbsp Herbs of choice (Basil, Parsley, Coriander, Dried Oregano).
Method
- Mix all ingredients together and leave to rest for 30 minutes.
- Heat waffle maker and wait for light to switch off, indicting it is ready for use.
- Spray waffle grill with canola oil and spread mixture over the bottom to evenly cook the waffle.
- Cook for two to three minutes (I listen out for sizzling).
*Notes
- I infuse my olive oil with smashed cloves of garlic, dried oregano and paprika, storing it in a sealed container next to the stove (otherwise one of my cats likes to sneak up onto the bench and drink it). It makes everything I cook for dinner taste effortlessly amazing.
- I experiment with different cultural tastes e.g. Coriander for Mexican, Basil and Oregano for Italian etc.
- I try to limit how may waffles I have per meal as it can affect the scales. I do either one large on or two small ones per meal and save the rest of the batter for another night. Despite this being healthy and delicious food, I have to still keep things in in moderation.
Breakfast Cherry Berrie Smoothie
Ingredients
- 1/2 Cup of Frozen Cherries
- 1/2 Cup of Frozen Blueberries or Strawberries
- 1 Frozen Banana cut into segments (can use fresh)
- 1/2 cup loosely packed spinach leaves
- 1/2 tsp ground cinnamon
- 1 tsp vanilla bean paste (or essence if more convenient)
- 1 Tbsp cocoa powder
- 1 Tbsp Peanut Butter*
- 1 Tbsp Rolled Oats
- 1 Tbsp LSA
- 1/4 Cup Greek Style Natural Yoghurt*
- 3/4 Cup Milk of choice*
Method
- Put all ingredients in order listed into a high powered blender and process for 1 minute.
- Add more milk if needed.
- Poor into your favorite cup and enjoy.
Notes
- While any Peanut butter should work well, I use Mavers Smunchy as it has more health benefits with better oil, five grains and a good flavor.
- My daughter turned me onto Chobani Brand Greek Style Natural Yoghurt Light as it has more protein. I’m not as young as I used to be and need all the help I can get protein-wise.
- I use Soy Milk (because I’m weird lol) but any kind with a robust quality flavor should suit. I attempted to use coconut milk but didn’t enjoy it as much as it tasted a bit thin.
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