Lunch

Skinny Chickpea Salad

I have a love affair with all things chickpea.

Hummus, in curry, in salad, in soup, in everything.

What they lack in visual flair, they make up in taste!

This salad is great when eating clean and working on a healthier lifestyle, and the ingredients are not hard to come by.

I didn’t include a dressing with this recipe, however I love using a dash of apple cider vinegar with a pinch of salt and cracked pepper (simple is sometimes best – but if you like creamy dressings, try a combination of a healthy yogurt with mint or basil and garlic.

The nutritional benefits on this recipe are too many to list myself, so check out the stats below 🙂

Serves: 3

Time: 10 minutes

Skinny Chickpea Salad

Equipment:

  • Chopping board
  • Knife
  • Peeler (if required)
  • Large salad bowl
  • Salad servers

Ingredients

  • 2 large carrots (purple or orange)
  • 2 large cucumbers
  • 2 red bell peppers (capsicum)
  • 1 tomato
  • 150g chickpeas
  • 1 head ice-burg lettuce

Method:

  1. Wash and prepare the vegetables according to preference, I prefer to leave the skin on as it has valuable nutrients, but that is personal taste.
  2. Chop the carrot, capsicum, and cucumber into roughly equal sized cubes, throw into the salad bowl.
  3. Carefully dice one tomato and likewise with the ice-burg lettuce, and add to the bowl.
  4. Throw in cooked chickpeas and mix using salad servers.
  5. Serve with your desired dressing and enjoy!

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Basil, Vinegar, & Garlic Sweet Potato

I got a little carried away in Photoshop today, but isn’t that what photography is all about?
Holidays right now and life is fantastic, I managed to get my P plates today (so I can officially drive solo) 😉
I think I will panic the first time I drive by myself, I mean shouldn’t someone be in the seat next to me?
The freedom will be incredible though – I can’t wait just to drive anywhere and everywhere!

What was your first solo drive? Did you buy your own car?
I’m not buying a car, luckily my mum is happy to share hers. I’m probably moving somewhere to study after high school, so I can do without for a while.
My dream car is a mini cooper though – how cute are they!

Back to the recipe.
I have this recent obsession with sweet potato, this vegetable is packed full of nutrients – protein, vitamin A, vitamin C, etc. Couldn’t get much better.
This recipe is great as a quick snack or a small meal,  just add more sweet potato for a bigger serving.
If you are a peanut butter nut like I am, try having steamed sweet potato and peanut butter – it’s INCREDIBLE.

Serves: 1-2

Basil & Garlic Sweet Potato

Ingredients:

  • 1 large sweet potato (preferably organic)
  • 2 garlic cloves
  • 1 bunch fresh basil leaves
  • Pinch salt
  • Pinch white pepper
  • Pinch cayenne pepper
  • 1 tsp. balsamic vinegar
  • 1 tsp. olive oil

Method:

  1. Set up steamer of choice. I use a steamer that works in the microwave, which cooks the sweet potato in approximately 5 minutes.
  2. The skin of the sweet potato contains valuable nutrients, however needs to be cleaned before consumption. Scrub the skin of the potato till shiny and dirt free, then proceed to slice into coins of approximately 5-8cm thickness.
  3. Place the sweet potato into the steamer and cook until soft, but not too long, or they will collapse when tossed.
  4. Set aside to cool.
  5. Finely dice garlic and place into a serving bowl alongside the peppers, salt, vinegar and oil.
  6. Wash the basil leaves thoroughly, and then shred using your hands or a knife. Place into the serving bowl.
  7. Toss the sweet potato in the serving bowl, distributing equally.
  8. Viola! An easy snack or small, nutritious meal (:

ksdjaskldas

 

Coconut Spinach Chickpea Curry

I’m so so so so sorry for neglecting my blogging responsibilities!
I have been snowed under just with school, but I’ve also been training for a 12km marathon run, so you guys can forgive me right? 😦
I also got my own electric guitar last weekend – I COULD NOT BE MORE EXCITED!
It’s a really amazing Ibanez second hand guitar, but I love it none the less.

Back to the recipe 😛
This is for all you chickpea lovers out there – yes you!
I have to say, this recipe is definitely wonderfully creamy and reminded me of home (Malaysia) a lot :’)
It’s a healthier, more vitamin packed version of your average curry, with protein from the chickpeas and plenty of goodness from spinach, not to mention the fact that it contains no oils or fats (other than the coconut).
So serve this as is, or with your fav healthy carbohydrate for a complete meal!

Serves: 2/3

Coconut Spinach Chickpea Curry

Ingredients:

©       100g organic baby spinach

©       1 brown onion (sliced)

©       3 garlic cloves (crushed)

©       ½ tbsp. Amchar powder (green mango powder – optional)

©       1 tsp. crushed ginger paste

©       ½ tsp. garam masala

©       250mL water

©       15g coconut powder

©       1 tsp. turmeric powder

©       1 can drained chickpeas

©       1 tbsp. apple cider vinegar

©       2 tomatoes (diced)

©       2 dried chilies

©       1 tbsp. rolled oats

©       Pinch salt

©       Pinch pepper

Method:

  1. Heat a large frying pan on medium heat.
  2. Pour in 50ml water, onions, garlic, coconut powder and spices; Boil until the onion is translucent.
  3. Stir in tomatoes and spinach leaves; add the rest of the liquids.
  4. Boil until the mixture has thickened and become almost dry.
  5. Add in chickpeas and stir well.
  6. Take off the heat.
  7. Serve in dish of choice, with rice, naan, roti, or any other medium, or just by itself!

nutrion info

Godly Guacamole

This guacamole recipe is so so SO delicious.
Imagine creamy, vegan, healthy, tasty goodness.

Godly 😉
That’s pretty much it.
I’m kidding, but this guacamole is absolutely the best you will ever try.
I served it at a dinner party I hosted on Saturday and I think I managed to get a quick taste before it all went!
Enjoy this as a spread or as a dip, or maybe even with a spoon 🙂

Serves: 15

Godly Guacamole

Ingredients

©       1 ripe avocado

©       Juice of 2 limes

©       1 tomato

©       1 tbsp. fat free unsweetened yogurt

©       Pinch paprika

©       Pinch salt

©       Pinch cayenne pepper

©       1 tsp. hummus

©       ½ tsp. harissa paste

Method

  1. Mash avocado in a bowl, until a paste.
  2. Dice the tomato, and add to avocado paste.
  3. Mix in lime juice, skim yogurt and spices.
  4. Serve with slices of lime wedges.

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Pistachio Falafel Balls

I’ve been dying to try this flavour combination – pistachios, nutty and rich, paired with chickpeas – earthy and delicious.

It was worth the wait!
These little balls of goodness are delicious :3
Serve these with sauce of choice, I recommend something spicy and creamy – spiced yogurt dip or perri perri sauce!
YUM.

Best part is – these are 100% healthy, protein packed and delicious.

Serves: 30

Pistachio Falafel Balls

Ingredients:

©       485 drained canned chickpeas

©       90g raw pistachios

©       Juice of 2 lemons

©       Pinch salt

©       Pinch white pepper

©       ½ tsp. mustard seeds

©       1 tsp. harissa paste

©       2 dried chilies

©       ½ tsp. garam masala

©       Pinch dried green mango (amchar) powder

©       Bunch parsley

©       Bunch coriander

©       ½ tsp. chives

©       1 tsp. paprika

©       1 tbsp. hummus

©       Coconut oil

Method:

  1. Preheat oven to 180C. Line a baking tray with baking paper.
  2. Place raw pistachios onto the baking tray.
  3. While waiting for the oven to heat, place all ingredients except coconut oil into a food processor.
  4. Place the pistachios into the oven, and bake for 5 minutes.
  5. Once baked, take out of the oven to cool.
  6. Once cooled, add the pistachios into the food processor.
  7. Process all ingredients until uniform, transfer to a bowl.
  8. Heat coconut oil in a bowl – enough to roll the balls in to coat.
  9. Turn the oven up to 200C.
  10. Roll balls of the falafel mixture, coat in coconut oil and place onto baking tray.
  11. Once all the balls have been rolled, bake for 20 minutes until golden.
  12. Take out of the oven, leave to cool.
  13. Serve with sauce of choice.

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Grilled Sweet Potato, Feta & Apple Salad

Do you ever have those salads that are like a rabbit’s food was mixed up for your lunch?

Just me?
Well I just can’t define salad as lettuce, a lonely tomato and some dried out cucumber. Yuk.
This is a real salad, with creamy feta chunks, tangy apple and smokey grilled sweet potato.

I made this salad in under 10 minutes, so there is no excuse for avoiding healthier meal options because you don’t have the time.

The combination is a little like a Waldorf salad with attitude 🙂

I do prefer to buy organic wherever possible, however if you can’t, try to wash all your vegetables to remove any pesticides. For extra nutrients, don’t peel the skin, as it contains amazing vitamins and nutrients.

Enjoy this as a side, or as a light main.

Tips:

If you don’t have a julienne peeler, substitute for a normal peeler. I used a grill pan for my sweet potato pieces, feel free to bake them if you don’t have a grill pan on hand.

Serves: 3-4 (Appetizer) Or 1-2 (Main)

Grilled Sweet Potato, Feta & Apple Salad

Ingredients:

©       150g organic spinach

©       25g pine nuts

©       50g feta cheese

©       1 large organic sweet potato

©       1 organic cucumber

©       1 organic tomato

©       1 tsp. lime juice

©       1 tsp. salt

©       1 small apple

©       1 tsp. fresh dill

©       2 julienned carrots

Method:

  1. Heat a grill pan (or oven to 200C on grill setting).
  2. Wash the sweet potato thoroughly to remove any dirt. Slice into thick coins, relatively similar in size to ensure even cooking.
  3. Grill until charred well on both sides, or until cooked to preference. Place onto a small plate or paper towel to cool.
  4. Arrange bowl of choice, throw in lime juice, salt, dill, and pine nuts.
  5. Roughly slice the spinach into strips. Add into the bowl.
  6. Dice the cucumber and tomato, set aside (do not add to the bowl until ready to serve, these two vegetables are the highest in water content and can cause the salad to become soggier than desired).
  7. Slice the apple into coins, halving and adding to the bowl.
  8. Julienne two carrots (I use a peeler), then add in with the cucumber and tomato.
  9. Roughly slice the sweet potato into chunks, toss into the salad, mixing all the ingredients well.
  10. Crumble feta over the dish, garnish with a little olive oil or lime juice, as well as a sprinkling of pinenuts.
  11. Serve.

nutritionfact

Lean Green Pizza

I was definitely craving cheesy pizza after my run – the kind that oozes all over the place, and when you bite into it pulls long strings *drools*
But I wasn’t going to let all my hard work go to waste!

Abs for 2013 summer baby!
So in order not to go insane dreaming about cheese, I rode over to the supermarket to buy ingredients for a healthy pizza.
This pizza is low calorie, delicious, and good for you!
Bet you didn’t expect that in a pizza recipe 😉
I didn’t want to use store tomato sauce, as I have recently discovered the amount of bad sugars and lack of nutritional benefit from eating it, however I didn’t have a tomato sauce alternative, so I decided to use a low calorie hummus. If you want, feel free to use a tomato sauce, or maybe even avyar.

256 calories only guys!
FOR A  WHOLE PIZZA!

Serves: 1

Lean Green Pizza

Ingredients:

©       1 whole-wheat pita bread base (140 calories approx.)

©       2 tsp. low fat hummus

©       1 crushed garlic

©       1 diced chili

©       1/3 cup shredded spinach

©       1/8 diced red onion

©       25g low fat cheese (add more for a cheesier pizza)

©       1 sliced tomato

©       15g chopped broccoli

©       1 tsp. cayenne pepper (optional)

Method:

  1. Preheat oven to 190C. Arrange a baking tray of choice with baking paper.
  2. Place one pita bread onto the baking tray.
  3. Spread low fat hummus, garlic, chili and cayenne pepper onto the base.
  4. Sprinkle half of the spinach, and then layer the tomato, onion and broccoli.
  5. Layer with the rest of the spinach. Evenly space cheese (shred for a more even coverage).
  6. Place pizza into the oven and bake for approximately 20 minutes or until you can’t resist the temptation any longer.
  7. Slice with a pizza cutter or sharp knife; serve on a wooden board or on a plate.
  8. Optional: Drizzle very lightly with garlic infused olive oil, or a little melted coconut oil.

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