Chili Basil Chicken

This is absolutely one of my favourite Asian dishes of all time! Not only does it taste amazing but my first experience of this dish was in one of the most beautiful places in the world and whenever I make this dish, I am full of fond memories.
You might be thinking “another Asian themed recipe” but the reason for this is the speed and convenience of the prep and cooking and also how clean and healthy the ingredients are.
This recipe also ticks all the boxes for my allergy list too so if you are suffering same, as some of you have written to talk to me about, this is defo one for you to try out!
This quick dish looks beautiful and can be served in a lunchbox the next day at work or as a romantic meal for two on a Friday night, it’s totally versatile!
The aromatic smells coming from the pan will fill your kitchen with those holiday vibes and will make sure this dish doesn’t last long on your plate.
I am getting very excited about this recipe so I hope you guys love it as much as I do. I’d love to know your feedback.

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Ingredients

200 grams Skinless, Boneless Chicken Fillets, chopped
1 Scallion,
1 cup Fresh Basil Leaves
2 cloves Garlic
1 Red Chili
2 Tsp. Soy Sauce
1 Tsp. Sugar / Sweetener
2 Tsp. Water
1 Tbsp. Olive Oil
Salt & Pepper to taste

Method

In a small bowl, stir together soy sauce, sugar and water.
Add olive oil to a frying pan and heat.
Chop the garlic cloves and your chili finely and add to the hot pan.
Chop your scallion and add the white end of it and your chicken pieces to the pan to cook.
When the chicken starts to brown, add your sauce from the bowl gradually until the water starts to fry off and the sauce looks nice and shiny.
Once you’re satisfied that the chicken is cooked thoroughly, toss through the green end of the scallion and the basil leaves.
Give the whole mix a quick stir to let the basil leaves wilt slightly and remove immediately from the heat.
This dish can be served on its own or with some rice, it’s up to you what you’re in the mood for.

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Let me know what you guys think!

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Chili Salted Shredded Chicken

So the last two weeks have been spent clearing out my fridge, freezer and pantry with all the foods I can no longer have and replenishing the empty shelves with those that I can.
The first week was spent researching online looking at vegan and vegetarian ways to get enough protein in my daily meals.
It’s not that I don’t like meat, I certainly do but I also like to have at least two days a week that are meat free and at least one meal a day that is meat free.
This is where my eggs and yogurt played such a huge role in my meal plans and why I have had to look for alternatives.

This so happened to mean lots of legumes, grains and beans which I don’t mind at all but the impact this had on my tummy was quite severe the first week.
As I’m not used to consuming much starchy carbohydrates and usually try to stick to a plate of mostly protein and vegetables, the re-introduction of these types of foods made me feel tired, sluggish, fatigued and FAT!
I was probably eating a bit more than necessary anyway as I was cooking up batches of these grains and beans to experiment with different recipes but it definitely was a shock to the system.
But the second week wasn’t too bad at all, I’m digesting the new foods a lot better and my body isn’t missing the old foods as much. Of course it’s been lots of fun having to wing it and cook up these random ingredients with the hope I’ll make something tasty and appealing.

I decided to take the approach of picking my favourite meals to eat when I go out or am cooking something special and putting my twist on it as much as possible – my ethos all along really but just with a bit more extra thought now of what ingredients I can and can’t use.

The first recipe I am going to showcase is therefore my Chinese Fake Away – Salted Chili Shredded Chicken, a typical Sunday night choice that can now be enjoyed any day of the week without the guilt associated with getting a take out. One of my favourite Chinese take away dishes is Salt and Chili Chips in a Long Tray so I thought I could make this a full meal with a healthy protein too that would ease the pain of this ban on so many of my beloved foods. It doesn’t take too long to make and it’s pretty low maintenance. It takes as much effort to make as it would to call the Chinese and order it and I thought it tasted just as good. And no nasty MSG’s.

Give it a lash and let me know how you get on.

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Ingredients

200 grams Skinless & Boneless Chicken Fillets, chopped
1 medium-large Potato, washed
1 medium Brown Onion
1 Green Pepper
1 Red Chili
1 Scallion
2 cloves Garlic
1 Tbsp. Salt
1 Chicken Stock Cube
4 Tbsp. Soy Sauce
¼ cup Brown Flour
Olive Oil Spray
Salt & Pepper to taste

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Method

Preheat your oven to 180 Degrees Celsius and line an oven tray with greaseproof paper.
In a bowl, mix the salt, crumbled stock cube and flour together.
Spray your chicken with olive oil spray and toss the chicken through the flour mix until fully coated.
Spray a little oil on the greaseproof paper and pop the chicken pieces on the tray.
Pop in the oven for about 20-25 minutes / until chicken is cooked through.
While the chicken is cooking, use any remaining flour mix to coat your potato chips and also add these to the oven to cook.
(I used my air fryer for 20 minutes but they can go in the oven for about the same time)
While you are waiting, chop up your red chili, onion, green pepper, garlic and scallion
When your chicken pieces and your potato chips have been cooked, remove from the oven and set to one side.
Heat some olive oil spray on a large pan and add the prepared vegetables.
Lightly fry what’s on your pan and gradually add some of your soy sauce and seasoning.
Add the cooked chicken to the mix and pour in the remaining soy sauce.
Toss all the ingredients through together and add your chips to ensure even coverage of seasoning and heat for a couple of minutes.
Your like-for-like Fake Away is now ready to serve, enjoy!!

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Summer Favourites – Kebab Skewers

Summer Skewers are a bright, colourful and tasty way to jazz up those Summer evening meals or if we are lucky enough to get a dry day, they’re a great addition to any garden party. You can use an assortment of ingredients to put together your creations as almost any meat or vegetable can be used. There is a bit of time needed for the preparation of these guys but they are worth it, the end result looks and tastes great proving their popularity.

I played around with what I had in the vegetable drawer to put together my Summer Skewers and you will see below what produce I used but I will also list what other ingredients you can use as inspiration for your own kebabs. The list could be as endless as you want so I will just highlight what I believe are the best.

If you’re using wooden skewers, always remember to soak your skewer sticks for a few hours before you grill them as the wood will catch fire on the grill otherwise and nobody wants that! You might have some metal ones lying around from a barbeque set or something so see what you have in stock before you pick up a pack of the wooden ones. I personally prefer the metal skewers but these can be harder to come by and the wooden ones are much cheaper to buy in bulk.

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There’s not much of a recipe to Summer Skewers. All you need to do really is chop and season your ingredients, add them to your skewer stick and pop them on the grill. These guys cook best on the BBQ but because we cannot guarantee BBQ weather here in Ireland, I usually do mine under the regular grill. Skewers don’t take very long to cook so make sure to keep any eye them so that they don’t burn, the last thing you want is charred veg!

As I said, these are a great summer evening meal and will refrigerate well for a couple of days after so why not see what you have in the fridge and put some together this evening, let me know how get on. Enjoy Guys!!

Spicy Chicken and Pineapple

Dice up a chicken fillet and some pineapple and grab a few slices of red onion. Cover your ingredients with some olive oil and add some garlic powder and smoked paprika. Add a chunk of pineapple then some chicken and a slice of red onion to your skewer and repeat until all the ingredients have been used up. Pop on the grill and ensure to turn frequently until the chicken has been cooked through.

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Chili and Lime Haloumi

This is one of my favourite kebabs, it is seriously tasty and a great vegetarian option. Haloumi is high in protein so you will be left feeling nice and full after a couple of these guys. Top and tail a zucchini and slice into thick chunks. Dice up some haloumi and add both ingredients to a bowl of lime juice, olive oil and chili flakes and toss until the haloumi and zucchini are covered evenly. Pop on the grill and turn every couple of minutes until the kebabs are cooked through.

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Rainbow Veg

This is pretty much just mixed vegetables but it is so colourful and can look really great if you’re hosting. You can do it in order of the rainbow colours or mix it up, both look fab! For the full rainbow, you can use the following in this order; Yellow Pepper, Orange Pepper, Red Pepper, Cherry Tomato, Red Onion, Beetroot, Green Pepper, Zucchini For the purpose of this post, I just used red, orange and purple as I was using lots of yellow and green in my other combos but they still look great.

Other great combos that I didn’t get to try but will defo be creating in the future are;

Salmon and Lemon

Beef and Cherry Tomato

Caprese Salad (Cherry Tomato, Mozerella, Basil Leaf)

Lamb and Cucumber

Mixed Fresh Fruit

Cooking these was a lot of fun and eating them was even better. I hope you have just as much fun as me!

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Sunday Brunch -Sweet Potato Hash Brown

Sweet Potato Hash Browns are a fab dish to help make a yummy Sunday Brunch from home.
As always, they’re super quick and cost next to nothing to make so you can then add another dish to the list of meals you have conquered as a Healthy Cook.
I gave these a go for the first time on Sunday last and was nervous about the result.
I didn’t have the normal orange sweet potatoes handy but I had the smaller, white sweet potatoes as they are currently what’s in season.
What I like about these is that they are not as sweet as the regular orange potatoes and look more like regular potatoes so the trick to the mind that you’re having something naughty kicks in again.
They are still sweet enough that you know its sweet potato though which I like because I genuinely love the taste of sweet potato.

So my usual weekend breakfast is always poached eggs and then a little bit of whatever else I fancy. If I’m feeling extra clean, it’s poached eggs, wilted spinach and toasted porridge bread or sometimes I will throw together black pudding, haloumi and poached eggs which is seriously yum!

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So last Sunday I met myself in the middle and said I would have my usual poachies but with a something a little more weekend than spinach and toast.
These homemade hash browns are popping up all over my Instagram and Facebook feed so I said I’d give them a go myself and hope for the best.
And this is what I came up with;

Ingredients

2 small White Sweet Potatoes / ½ medium – large Sweet Potato
1 small bunch Fresh Parsley, chopped
1 small handful of plain Brown Flour
2 Tbsp. Olive Oil / Coconut Oil
Salt & Pepper to taste

Method

Heat some oil on a pan on the hob.
While waiting for the pan to heat, peel the sweet potato and grate through a cheese grater into a bowl.
Add parsley, flour, oil and seasoning into the bowl and mix it all through.
Add a little bit more flour or a little bit more oil depending on the consistency of the mix, it needs to be sticky and binding so it will hold together.
Once you have the right consistency, take half the mix in your hand and squeeze out any air pockets.
Pack the potato mix firmly between both palms of your hands until you make a firm patty that will withhold the pan.
Repeat this step with the second half of the mix.
You can make smaller ones if you wish but I got two good burger-sized patties from the above measurements.
Slap both patties onto the hot pan and press down with a spatula.

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Cook on each side for about 4-5 minutes or when they start to turn golden brown.
I was unsure if the potato was fully cooked so I popped mine into the microwave for another minute just to be 100%.
You may not need to do this but it’s just a tip in case you’re unsure.
The hash browns are now ready to serve with whatever other breakfast ingredients you are in the mood for.
I had poached eggs with mine and the combo was really good together.
Let me know if you give them a go and what you have them with, I’m always looking for fresh ideas!

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Cheat Treat – MYO Bounty Bites

A healthy lifestyle and diet is all about balance. Unless you have military discipline, it can be almost impossible to have a golden week of healthy meals and let’s be honest, you shouldn’t have to. Life is all about enjoying it and I think that if you really want that last slice of cake then just go for it. Why deny yourself these delectable pleasures in life?
Now, in saying that I’m not encouraging you to go and eat the whole packet of biscuits or anything like that but just to be mindful that there is nothing wrong with treating yourself.
This post is a recipe for a super sweet treat that will satisfy your sugar cravings but also help you stay on track if you are keeping up a healthy diet.
As with all my recipes, they are quick and easy to make and taste really nice. There is little effort involved with this one so try them out and see what you think. They are a nice Saturday or Sunday afternoon activity that you can enjoy when they’re done with a nice brew.
They store well so you can make up a batch and have them on-hand in the snack drawer for when those cheeky cravings creep up on you during the week too.
It’s hard to go wrong with these little guys 🙂

Ingredients

4 Tbsp. Honey
110 grams Dark Chocolate
1 Tsp. Vanilla Essence
5 Tbsp. Coconut Oil
2 cups Desiccated Coconut

Method

In a mixing bowl, add the coconut, honey, vanilla and coconut oil.
Mix it all together evenly to make a big white, coconuty paste.
Using your hands, take a chunk of the paste and start to roll into a ball, squeezing out any air to make it nice and compact.
Continue to do this until all the mix has been used up.
Lay the coconut bites out on a tray, cover with cling film and leave to set in the fridge for about an hour or until they have solidified.
When you’re happy with them, start to melt your chocolate in a bowl until it runs nice and thin.
Pop each coconut ball into the chocolate and cover evenly. Transfer to the tray you used earlier.
Continue to do this until all the bites have been chocolified.
When they’re all done, pop the tray back in the fridge for another while until the chocolate has cooled and set.
Admire your creation and enjoy their yummy goodness.

Sweet Potato Scoops

Ingredients

1 medium Sweet Potato, washed
4 cubes Frozen Spinach
4 Tbsp. Low Fat Cream Cheese
2 sprigs Spring Onion, finely chopped
4 Bacon Rashers, diced
½ cup Grated Parmesan
Salt & Pepper to taste
2 Tbsp. Olive Oil

Method

Preheat your oven to 200 Degrees C and line an oven tray with greased parchment paper
Rub your squeaky clean Sweet Potato with olive oil, cut in half lengthways and wrap in tin foil.
Pop the potatoes on the tray and into the oven for 45 – 60 mins (keep an eye on them as you don’t want to overdo them, it will depend on their size how long they will take).
When they have been cooked through, remove the sweet potatoes from the oven and the tin foil and leave to cool for about 10 minutes.
While waiting for the potatoes to cool, throw your diced bacon rashers onto a hot pan and cook quickly.
Transfer cooked bacon to some paper towel to absorb any excess fat.
Once cooled, cut the potatoes in half and scoop out the flesh into a bowl.
Put the potato skins to one side.
Defrost the frozen spinach and drain off any excess water.
Add the spinach, chopped spring onion, cream cheese and cooked bacon bits to the potato.
Mix up all the ingredients with a spoon until even and stuff the mix back into each of the halved potato skins.
Sprinkle each of your potato halves with the parmesan and grill until golden brown.
Serve piping hot.

These guys are such a treat and taste a lot naughtier than they really are.
You can have them as a main meal or use one half as a side to a main dish either, it’s totally up to you!
The filling’s ingredients are also not limited to what I have suggested, you can use any number of ingredients that you like to make your filling.
Enjoy Guys!!

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Homemade Hummus

When making small changes to your diet to become healthier, another ideal food to add to the menu is Hummus. Hummus is mainly made from Chick Peas that are packed with protein, fibre and omega 3.
You can use it as a trusty condiment for snacks or as an alternative dip or side sauce for more substantial meals. One of the most well known ways to have hummus is with carrot batons but I also like to use it as an alternative to mayonnaise or butter on (porridge) bread, crackers, wraps. My favourite way to have it is with Falafel as a side sauce. The two are a match made in heaven.

You can also vary the flavours of hummus you have if you want to keep it interesting and enticing.
Flavours such as garlic & lemon, roast carrot, red pepper and my favourite, beetroot, are just some examples of how you can spice it up.

Here are the basic instructions to make it and I’ll include some tips on how to add the extra flavours further down.

Ingredients

1 tin Chick Peas, rinsed
2 cloves Garlic, peeled
Juice of 1 Lemon
2 Tbsp. Tahini
Pinch of Ground Cumin
1.5 Tbsp. Olive Oil
3 Tbsp. Water
Salt & Pepper to taste

Method

Simply combine all these ingredients into a food processor, blender or Nutribullet
and whizz until you reach the consistency you want.
You may need to add a tipple more of water or olive oil so keep going until you’re happy with how it looks.
Do a taste test and see if you want to add a bit more seasoning, its totes up to you how you want it to taste!

If you want to mix it up and make some beautifully coloured and flavoured hummus to show off, the recipe is easy to add to.

For roast carrot, pepper or beetroot hummus, simply chop up your chosen vegetable into small chunks, spread out on a baking tray and cook for 10-15 minutes.
After you have made your base hummus, add the roast veg to the mixer and whizz it through.

For lemon & garlic hummus or sundried tomato and basil, again just chop up your desired ingredients and add them to the base hummus to combine.

Once you’ve made the base recipe, its hard to go wrong with adding different flavours so have some fun with it and enjoy the end result!

The Slow Cooker Series – Nepalese Lentil Curry

This curry takes a bit more work than most of my recipes but its one I really want to share.
I went to Nepal in 2015 and as amazing as the views and the people and everything else that the country had to offer were,
the recipe for this dish is one of the best things I took away with me from that trip.
Known as Dahl Makhani in Nepal, this lentil curry is a staple dish to the people there and it just so happens its one of the most delicious dishes I have ever tasted.
I made it my mission when I came home last year to perfect this dish and create something special to keep with me from my short time spent there.
I use my Slow Cooker for this dish as I just think curries do so well when cooked over a long amount of time – slow and low.
If you don’t have a slow cooker don’t worry, I’ll put the regular temperatures and times at the bottom for your reference.
This dish really is so special and I really urge you to give it a go!

Remember this is a Sow Cooker recipe so you might want to make it in the morning or afternoon so that it’s ready in time for dinner (6-8 hours).

Ingredients

2 cups Black Lentils / Black Dahl
6 cups water
1/2 cup tinned kidney beans, rinsed and drained
150 grams tomato puree
2 Tsp. Cumin Seeds
1 Tsp. Coriander Seeds
1 Tsp. Black Pepper
1 Tsp. Garam Masala
1 Tsp. Fenugreek Seeds
2 Dried Red Chilis
3 cloves Garlic, crushed
4 thumb piece of Ginger
2 Tsp. Salt
2 fresh Green Chilis
30 gram Real Butter
100 ml Greek Yogurt

Method

IMPORTANT: You need to soak your lentils overnight. Rinse them until the water runs clear and leave to soak in a bowl overnight.
Add the soaked lentils along with 6 cups of water to the Slow Cooker and cook on low for 4 hours until soft.
Once soft, mash the lentils with a potato masher of give them a quick whizz with a hand blender to break them up until they give a creamy texture.
Using a pestle and mortar, food processor or coffee grinder (I use my Nutriullet milling blade), grind your cumin seeds, coriander seeds, fenugreek seeds, black pepper and dried red chillies into a finee powdery paste.
When you’re happy with that, add your spice mixture to the lentils and stir through.
Back in the food processor or pestle and mortar; add the garlic and ginger with about a teaspoon of water and combine to make a paste.
Pour in your rinsed kidney beans and your garlic and ginger paste to the slow cooker along with the tomato puree, salt, butter and fresh green chilis (cut in half).
When everything has been stirred together, add enough water so that there is about 1/2 an inch of water covering the mix.
Dont worry if it looks too watery, the curry mix will drink it up.
Leave the curry to cook away on low for about 2-4 hours depending on how much time you have, everything is pretty much cooked by now and you cant overcook a curry this way – the longer the better!
Check in on it maybe every 30 minutes to an hour for a quick stir.
Do a little taste test each time to determine if you need to add a little bt more of anything.
About 30 minutes before you’re ready to serve, stir through the Greek yogurt and maybe a little bit more butter if you like.
This dish goes really well with basmati rice or naan bread but serve it with whatever you fancy.
You should have enough for about 8 serves so it’s a great meal prep dish or else you can show off to your friends if they’re over for dinner.
I’ve made this for quite a few people now because I’m so eager to share it and it’s been empty bowls all ’round.

*If you dont have a Slow Cooker you can still create this dish on the hob in a large pot.
Cook on low (1 or 2) and just cook for half the time of the Slow Cooker e.g 4 hours on the Slow Cooker is 2 hours on the hob.
Instead of adding 6 cups of water to the lentils at the beginning, add just enough to cover the lentils by about an inch but be sure to keep an eye on them adding a tipple of water now and then when neccessary.
The same applies for after you add the spice mix and kidney beans until the last hour or so when you just add a trickle and the water is almost fully absorbed before you add the yogurt.
Make sure you dont let it get too watery but if you do, just take some of the water out with a ladle or something – get creative (I had to do it plenty of times until I perfected it so dont panic).

I’d love to know your feedback on this one if you do attempt it so make sure to leave a comment!

Homemade Fit Food – Granola Bites

Another bangin’ treat bursting with energy and flavour, these granola bites are as quick to make as they will
be to eat. As usual, the optional extras can be whatever you fancy or whatever you have handy in the pantry.
They are also a no-bake recipe so they’re ideal for those who are time poor. I actually put them together in the time it took to boil the kettle and make a cuppa.

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Ingredients

1 1/2 cups (toasted) porridge oats
1 cup raisins or sultanas or 50/50
1/2 cup Almonds, chopped
1/2 cup Hazelnuts
1/2 cup Mixed Seeds
1/4 cup Peanut Butter
1/4 cup Honey
(any optional extras e.g. chocolate chips, walnuts, goji berries, dried cranberries, peanuts etc)

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Method

If you are toasting your oats, preheat the oven to 180 Degrees C and pour the oats onto some greased parchment paper.
Put the paper on an oven tray and pop in the oven once preheated for 15-20 minutes or until golden brown.
If you are not toasting the oats, skip to the following step:
Pour oats, hazelnuts, almonds, raisins/sultanas and mixed seeds into a large mixing bowl.
On a low heat, warm both the honey and peanut butter together in a pot and mix together.
Once combined, pour the mixture into the mixing bowl and mix all of the ingredients evenly.
Add the chocolate chips at the end and mix through (the warm honey and peanut butter will start to melt the choc-chips if you add them too early).
Once you’re happy with the mixture, line an appropriate sized baking dish with parchment paper and transfer the mix onto the paper in the dish.
Press firmly down on the mix to fill up any cracks and gaps and smooth out evenly.
Keep pressing until it’s fully compressed.
Cover the dish with cling film and pop in the fridge to chill for a couple of hours.
*After about an hour, I melted some dark chocolate in a pot and poured it over the top of the bar for extra yumminess.
Once fully chilled and set, remove from the dish and cut up your bites into whatever size you like.
I did about 1 inch X 1 inch so I could make loads and share them out.
These guys will be good to store for a few days as there is very little to them.
Keep stored in the fridge in a lunchbox to make them last.

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Brocquettes

One of my favourite kitchen hobbies is to try and make healthy food as appealing as possible as this helps create the illusion that you’re indulging when really you are still eating mindfully.
Don’t get me wrong, I am a big fan of the cheat meals but I also love to find ways to transform healthy food into those old Friday night favourites.
These baked broccoli croquettes are a brilliant example of this and taste great with a range of dips and sauces. Enjoy!

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Ingredients

250 grams of broccoli florets
1 finely chopped spring onion
70 grams grated cheddar cheese
30 grams bread crumbs
2 beaten eggs
Salt & Pepper to season

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Method

Preheat the oven to 180 degrees C and line a baking tray with some greaseproof paper.
Steam or boil the broccoli for 2-3 minutes, rinse under cold water and leave to drain.
Chop the broccoli until very fine then mix in the scallion, cheddar, breadcrumbs, eggs and seasoning.
Mix thoroughly until even.
Taking a small handful of the mix, shape into little cylindrical bite size pieces and place on your baking tray until all the mix has been used.
Bake for about 18-24 minutes until golden brown and serve with your favourite sauce.

If, like me, you want to stay away from bread wherever possible,
you can also use some breadcrumb alternatives such as milled almonds or milled oats.

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Feature Fit Food #1 – Carb Curbing Cauliflower

Rosemary and Garlic Mashed Cauliflower

The simplicity of this dish makes it all the more tempting to try!

Ingredients

1 Large Cauliflower Head, chopped
80 gm Low Fat Cream Cheese
2 tbsp. Real Butter
2 cloves Garlic, chopped
1 tbsp. Fresh Rosemary

Method

Bring a pot of water to the boil and pop the cauliflower in to cook for 10 minutes. Once cooked, remove and drain.
Leave to cool for a few minutes and then add all of your ingredients to a food processor or blender.
Whizz until it reaches a smooth and creamy consistency.
Scoop out and serve as a scrummy side to any main dish.
I’m a big fan of roast chicken, steamed greens and cauliflower mash for a homey Sunday dinner.

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Cauliflower Rice

Cauliflower rice is a ridiculously quick and uber-nutritious alternative to grain rice. And it couldn’t be easier to make!
All you need is a head of cauliflower and a cheese grater, whether it’s your standard box grater or the grater blade in the food processor.
Simply grate the head of cauliflower to create a rice-like consistency.
Heat some oil on a pan and sauté the cauliflower rice for a couple of minutes, adding salt and pepper to taste.

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Crack an egg in and make yourself some egg fried rice either. I like to add a dash of soy sauce and some frozen peas to mine and it’s my own little fake-away!

Cauliflower Pizza Base

Another great way to use cauliflower as a healthier alternative is for a tasty pizza base.
Again, it’s quick and easy to make and replaces your usual white bread pizza base.
Just follow this simple recipe and then add your favourite pizza toppings for a tasty treat.

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Ingredients

1 Head Cauliflower
1 Egg, beaten
½ cup Parmesan
¼ cup Grated Mozzarella
1 Tbsp. Salt & Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Mixed Herbs

Method

Preheat the oven to 260 degrees C.
Using a food processor or blender, whizz the chopped up head of cauliflower until it reaches a floury consistency.
Pop the processed cauliflower into a microwave safe bowl and microwave for 4 minutes.
Once cooked, leave to cool for about 5 minutes.
Transfer the cooled cauliflower from the bowl to some kitchen paper and squeeze as much liquid as possible from the flour.
It is important get as much moisture as possible squeezed out through the kitchen paper.
Once fully squeezed, pop the flour in a mixing bowl with the egg, parmesan, mozzarella and seasoning.
Mix it all together with a wooden spoon or with your hands until the mix reaches a dough-like consistency.
Once dough-like, roll the mix out on some parchment paper into a pizza base shape.
Bake the base for 10-15 minutes or until golden brown.


Remove pizza base from the oven and add your favourite pizza toppings.
Pop back in the oven until the toppings have cooked.
Remove, slice and serve!

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Winning Weekend Chicken Dippers

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Ingredients

500 grams boneless, skinless chicken breasts
1 Cup Almonds, milled
1 Tbsp. Smoked Paprika
½ Tsp. Garlic Powder
1 Tsp. Ground Cumin
1 Tsp. Cayenne Pepper
1 Tsp. Black Pepper
1 Tsp. Salt
2 Eggs, beaten
Olive Oil Cooking Spray

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Method

Preheat oven to 190 Degrees C.
Slice chicken breasts into long strips about an inch wide.
Mix together milled almonds, smoked paprika, garlic, ground cumin, cayenne, pepper, and salt.
Dip chicken pieces in egg and then coat with almond spice mixture.
Place on parchment paper greased with cooking spray.
Bake for 20-25 minutes, until golden
Serve with a yummy dipping sauce and maybe with some sweet potato fries or my Cheesy Broccoli Tots for a Friday night treat.