Sunday, July 12, 2015

Spiced Chickpeas

  • 2 x 400g cans chickpeas
  • 1 ½ tablespoons olive oil
  • 2 teaspoons sugar
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons paprika
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 teaspoon cayenne pepper
  • ½ garlic powder

  1. Preheat your oven to 220˚C and line a large baking tray with baking paper.
  2. Drain and wash the chickpeas. Gently dry between layers of paper towel.
  3. Mix all of the spices in a bowl until well combined.
  4. Pour the dried chickpeas into a large bowl and toss with the olive oil.
  5. Add two to three teaspoons of the spice mix and toss to coat.
  6. Spread the chickpeas over your lined tray and bake for around 40 minutes, or until brown and crunchy. This could take up to an hour, depending on your oven – so watch them as they burn quickly.

Thursday, July 9, 2015

Oven Baked Tandoori Chicken

1kg chicken pieces

For the marinade
1 tbsp finely grated ginger
1 tbsp finely chopped garlic
1 tbsp tandoori paste
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1/2 tsp chilli powder
1/2 tsp ground turmeric
pinch of sea salt
200g natural yoghurt


Make a few incisions in the chicken, but not too deep. This will help the marinade to get into the meat.
In a large bowl, combine marinade ingredients and mix well. Add chicken, rubbing mixture in to coat well. Cover and marinate for at least 4-6 hours.
Take the chicken out of the refrigerator and preheat oven to 220°C.
Line a large roasting pan with foil and lay a rack on top. Place the chicken pieces on the rack so they are not touching each other.
Once oven is at correct temperature, place chicken in. Turn the chicken pieces once after 20-25 minutes; they should have slightly charred edges. Roast for another 10-15 minutes, until slightly charred on the second side. Turn oven off and let the chicken rest in the oven for 20-30 minutes, propping the door open slightly with a wooden spoon.

Tuesday, July 7, 2015

Spinach and Goat's Cheese muffins

Makes 16 muffins
  • 70g cheddar
  • 40g parmesan
  • 150g baby spinach
  • 250ml milk
  • 3 large eggs
  • 70ml olive oil
  • 450 flour
  • 2 tsp baking powder
  • 150g goat’s cheese
  • Handful of sesame and pumpkin seeds
  1. Preheat oven to 180C.
  2. Grate cheddar cheese, finely chop half of the spinach and roughly chop the other half.
  3. Pour milk and olive oil into a bowl and add eggs; whisk together. Fold through the flour, baking powder, parmesan, cheddar, spinach and a pinch of salt.
  4. Line two muffin tins with paper cases and half-fill with batter. Crumble the goat cheese on top and then spoon remaining batter (make sure the goat cheese is totally covered).
  5. Sprinkle with seeds and bake for 20 minutes or until golden.

Monday, July 6, 2015

Roasted Vegetable Soup

Healthy Roasted Vegetable Soup Recipe serves 4-6 
low fat, gluten free, clean eating friendly, vegan 

1 medium eggplant (~250g), washed, peeled if desired and cut into chunks*
3 large carrots, peeled and cut into chunks(~300g)
1 small leek, cut into chunks
2-3 large potatoes (~450g), washed, peeled if desired and cut into chunks 
~5 cloves of garlic**
1 cup mushrooms, washed and quartered (~100g)
2 medium zucchini (~250g) 
1 medium sweet potato (~150g)
2-3 tsp garlic salt (to taste)
3-4 cups water 
Optional but recommended: Fresh basil and parsley, finely chopped
To serve: Fresh herbs and a dollop of greek yogurt/cream if desired
  • Preheat your oven to 200C/395F 
  • Place your veggies on a baking tray lined with baking paper and bake until they just start to soften and brown up (about 20-40 minutes) and then remove from the oven. If they're browning too fast, turn the heat down slightly and cover your veggies with foil. 
Stovetop Directions:
  • Place your veggies into a large saucepan with 3-4 cups of water (just enough to cover everything). 
  • Bring your soup mixture to the boil and add in your garlic salt, pepper and additional herbs if desired.
  • Once your soup has come to the boil, turn it down to a simmer and allow to cook until your veggies are soft. 
  • Once your veggies are soft, transfer your soup into a blender and blend until smooth. If needed, return your soup back to the pot to thicken and reduce to your desired thickness. 
  • Serve immediately, sprinkled with some fresh herbs and a dollop of plain greek yogurt/cream if desired.
  • The soup will keep in the fridge for up to a week or can be frozen in individual portions to eat later

Slow cooker Macaroni cheese

  • 10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
  • 1/2 stick butter, cubed (about 50-60 grams)
  • 1 (12 oz.) can evaporated milk
  • 1 1/2 cups whole milk
  • 3 cups cheddar cheese, grated
  • 1 cup parmesan cheese, grated, plus extra for garnish
  • 1 cup romano cheese, grated
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon nutmeg
  • cooking spray
  1. Spray a 4-quart slow cooker with cooking spray.
  2. Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
  3. Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.
  4. Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.

    Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350ยบ F.
I think you could also add chopped ham etc