skinny

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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Skinny Hazelnut Cookies

I needed a cookie fix. Quick.

But I didn’t want to kill my hard work, so I decided to adapt my favorite 2 ingredient cookie recipe.

These cookies are filling, delicious and chewy (just the way I like them) without the butter, sugar and other nasties.
All natural, vegan friendly, get baking!

Serves: 4

Skinny Hazelnut Banana Oat Cookies

Ingredients:

©       1 banana

©       30g hazelnut meal

©       1 cup rolled oats

Method:

  1. Preheat oven to 180C. Line a baking sheet with paper.
  2. Mash the banana. Mix in the hazelnut meal and oats.
  3. Split the dough into 4 cookies, arrange on the tray.
  4. Bake for 8 minutes, then leave to harden until cool.
  5. Indulge in healthy goodness!

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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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Lean Green Cleansing Juice

This is the kind of juice that gives the perfect kick to your system.

I try to lead a fairly clean diet, but sometimes we slip up and that’s where we need to get back on track.

This juice is easy, fast, clean and so good for you!

Now stick in some ice, a straw, and find a patch of sun somewhere 🙂
I used a blender for this recipe, but feel free to use a juicer – its probably easier!

I also recommend buying organic whenever possible, however if this isn’t an available option, using raw ingredients still provides nutritional benefits 🙂

Serves: 1
Ingredients:

  • 3 baby carrots (or 1 large carrot) (washed, unpeeled)
  • 1/2 knob ginger, grated
  • 1 juiced lemon
  • 3 sticks celery
  • 1/2 cup water

Method:

1. Plug in blender or juicer of choice.

2. Pour in the juice of 1 lemon and water.

3. Grate the ginger, place into the blender.

4. Wash and cut celery. Wash carrots thoroughly to remove any unwanted nasties. Add these ingredients to the blender.

5. Blend/Juice!
6. Once combined, if using a blender, strain the juice into a glass of choice. If using a juicer, catch the juice in a glass.

7. Serve with a straw, ice-cubes and find a warm spot and enjoy!

sskks

Skinny Sweet Potato Wedges

When Nicholas asks for sweet potato wedges, I immediately check to see how many sweet potatoes I have.
I have never seen one kid with such a dessert tooth eat so many sweet potato chips O.O
I’m pleased to say I’ve found a skinnier version for wedges!

Serves: 1 super hungry person (or 3)

Skinny Sweet Potato Wedges

Ingredients:

©       3 sweet potatoes (medium sized)

©       2 tsp. salt

©       1 tsp. cinnamon

©       1 tsp. turmeric

©       1 tsp. paprika

Method:

  1. Preheat an oven to 200C.
  2. Line a baking tray with baking paper.
  3. Wash and peel the sweet potatoes.
  4. Slice the sweet potato into wedges of any size, as long as they are somewhat consistent in size.
  5. Arrange on the baking paper, sprinkle with seasonings.
  6. Bake until crispy, turning to grill the other side.
  7. Serve hot!

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Skinny Strawberry Banana Muffins

Right now our family is going through bananas like they are never ending… Seriously!
i managed to use 3 in my baking, Dad took 2 with him to work and my little brother had one for breakfast….

So much for rationing 😛
These muffins conjure up memories of summer, and strawberry banana smoothies…

yum.

I miss summer so much! Winter just seems to lack any real appeal factor – other than hot chocolate or chai tea 😉
So if you are in the mood for some skinny summer muffins, or just love strawberries and banana in a muffin shaped serving, you will love this completely healthy recipe!

Serves: 12

Skinny Strawberry Banana Muffins

Ingredients

©       100g rolled oats

©       ¾ cup whole meal flour

©       1 tbsp. baking powder

©       Pinch salt

©       1 tsp. cinnamon

©       1 tsp. nutmeg

©       2 mashed bananas

©       ½ cup fat free unsweetened yogurt (I recommend Jalna)

©       1 egg white

©       1 tsp. vanilla paste

©       2 tbsp. xylitol (or sugar of choice)

©       1 tbsp. shredded coconut

©       ¼ cup diced strawberries

Method

  1. Preheat an oven to 180C.
  2. Line a 12 muffin tray with liners of choice.
  3. Combine mashed bananas, coconut, diced strawberries, vanilla, cinnamon, nutmeg and salt with a wooden spoon.
  4. Mix in xylitol (sweetener of choice), egg, and all other ingredients.
  5. Combine well, then fill each muffin liner till ¾ full or the batter is evenly distributed.
  6. Bake for 15 minutes.
  7. Leave to cool on a drying rack.
  8. Store in the fridge, due to the moist nature of these muffins.

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