“Mexican” Butternut Hummus

 

Okay, I know – hummus isn’t Mexican! But I wanted to make a hummus that is just a little more spicy than the norm.

I have made Butternut Hummus before – see “Roasted Butternut Hummus” posted on Life is Too Short to Eat Lettuce and it being butternut season and me simply loving butternut (see all my Butternut Recipes), I thought I’ll whip up another batch!

So, here goes

150g cooked, mashed butternut

1 tin of chickpeas, drained

5ml sesame oil (my shortcut instead of tahini)

1 tablespoon jalapeno slices (more or less according to your taste)

A squirt of lime juice

1/4 teaspoon crushed garlic

1/4 teaspoon crushed chillies

Salt and Pepper to taste

Blend it all together with a stick blender and voila!

Good to let it stand for a few hours for the flavours to develop.

Obviously I’m craving HEAT because I added few jalapeno slices when serving!

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Pumpkin and Apple Soup

I am a big supporter of cooking using season ingredients! And at the moment, what is more seasonal than soup, pumpkin and apple??

I must admit, the last time I posted on that blog is a good couple of months ago, simply because

1) I am really lazy,

2) I have a very short attention span,

3)  I haven’t been eating very healthy recently

Okay, on most days, but then I fall off the wagon over the weekend and at functions – which spoils all my efforts.

Damn you wine.

But I commit to keep trying!  🙂

I will post this recipe on there as well – as soon as I remember the login details!  *facepalm*

Anyway!  Moving on swiftly!!

 

Ovenroast at 180C for 45 minutes on a baking tray lined with foil, prepped with non-stick spray:

3 medium apples – cut into wedges.  I didn’t peel it because I normally liquidise my soup, not a fan of chunky bits in my soup 😛

500g pumpkin – cut into chunks

1 large onion – peeled and sliced

A generous glug of olive oil

A good sprinkling of salt – at the Fire and Feast Festival I bought some smoked sea salt, amazeballs!

Transfer to a larger saucepan/pot – adding 2 cups of chicken stock (or veggie stock for vegetarian option!), a sprinkling of chili flakes and cinnamon, some white pepper and garlic salt.

Simmer for about 20 minutes – and voila!

Liquidise with stick blender thingy and serve with fresh wholewheat rolls.

I served it with toasted coconut flakes (thank you Woolies!)

The ideal meal to have on #MeatlessMonday!

Overnight Oats with Chia Seeds – 3 variations

Okay, so after falling off the ‘healthy eating’ wagon for a good couple of months, I haved decided to pull myself up by my bootstraps AGAIN!  And again realising that planning and prep is EVERYTHING.  Otherwise it is so easy to eat all kinds of nonsense.

Yes, here I go again with my overnight oats!  🙂

I did it slightly different this time around – made a batch without adding any fruit, etc – simply because I didn’t know by how much the chia seeds will expand.  So I made an ‘oats mix’ batch and then divided it into 3 portions – and added fresh fruit and nuts on the day 🙂  So it works great if you don’t have time to prep breakfast every day.

So, here is the ‘basic’ mix:

90g raw oats

175ml fat free plain yogurt

250ml fat free milk

15ml chia seeds

Mix it all together and leave overnight in the fridge.  If the mixture is too stiff, add a bit of milk the next day.

 

Day 1:  added freshly pureed pear and almonds (yes, crappy photo/filter) – ‘pear’ doesn’t photograph well!

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Day 2:   With Blueberries – simply added a handful of blackberries – easy peasy 🙂

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Day 3:  Layered with caramelised nectarines (sprinkled with a liiiiitle bit of brown sugar and honey), and topped with a bit of nuts and honey.  Can’t get any easier!

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Pea and Herb Spread for Meatless Monday!

Here’s another #MeatlessMonday recipe!  I am always looking for vegetarian options (no, I am not a vegetarian, but really enjoy veggie meals).  And to find some that doesn’t have spinach and aubergine and celery in (bleh!) can be challenging.  But we manage quite well on most days!  I really try to make an effort on Meatless Monday, for health reasons and purely out of habit!

So, here goes:

280g peas (I used frozen peas, and just poured some boiling water on, and leave to stand for a bit – then it retains the beautiful, fresh green colour!)

2 tbs plain fat free yogurt

A big handful of fresh herbs – used basil, thyme, rosemary and sage

75g chopped cucumber

A bit of fresh garlic

Salt and pepper to taste

Mixed everything together with a handblender (or food processor)

Served on crackers (RyVita), topped with 60g of fat free feta.

Quick and easy!

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Asparagus, couscous and feta salad

Especially for #WellnessWednesday!

Trying my best to get into this healthy living thing again!  Sigh… undoing the ‘damage’ of the past year is taking much longer than I thought.  And yes, patience is apparently a virtue.  And yes, apparantly you need to have more than just 1 healthy meal once in a while. #Denial #TheStuggleIsReal

Lunches are normally okay, and then I fall off the wagon a bit in the evening.  Is that what they call ‘balance’?  I tried, okay!  🙂  #OneMealAtATime  Will not give up!  🙂

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I ALWAYS go for quick and easy – prepared a batch of couscous Monday morning – a little too much, it was in fact enough for 3/4 people, so we may have another couscous salad for lunch tomorrow 😉

Anyway!  Here we go – no ‘real’ instructions needed, salads are easy like that 🙂

Serves 1

90g couscous prepared + 40g crumbed fat free feta

90g (or a bit more – don’t let asparagus go to waste, it is expensive enough as it is!) steamed fresh asparagus

100g mixed variety tomatoes (love the beautiful colours of these ones I got from Woolies)

Lettuce to serve

Salt and Pepper

You can of course just mix everything together, but I like the look of a ‘layered’ salad – first lettuce, then tomatoes, then couscous and feta mix, and top with steamed asparagus. Season to taste – I just drizzled it with a bit of garlic-infused olive oil.

And voila!

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Couscous Chickpea Salad with Herby Yogurt Dressing

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Serves 1

 

90g couscous (prepared)

1/2 tin chickpeas (drained)

50g cherry tomatoes, halved

1 Granny Smith apple, chopped

Salt and pepper to taste

Lettuce to serve

Dressing:  120g plain, fatfree yogurt.  1/2 handful chopped fresh mint and coriander

 

Mix the couscous, chickpeas, cherry tomatoes and apple together and season.  Serve on lettuce leaves and drizzle with dressing!

 

How easy is that?? 🙂

#MeatlessMonday

 

Omelette in a Wrap!

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Quick n healthy omelette

1 egg plus 2 egg whites, salt and pepper to taste and a sprinkling of Chipotle seasoning (Woolies), lightly beaten.  Pour in small non-stick pan on a medium heat.  Turn over once set at bottom. And that is it!

Serve in a wrap with lots of lettuce and a dash of mayo, Tabasco or sriracha!

PS:  If you dont have Chipotle seasoning, add a sprinkling of cayenne pepper and smoked paprika!

Smoooooth Smoothies!

I love smoothies!  It is quick and easy snack or even meal (breakfast! yay!)  And it is a very convenient way to get your fruit and veg servings in one go.  I dreaaaam of a Nutribullet (Dear Santa… is it too early to ask… promise I will be GOOD!), but for now, my little stick blender does the trick!

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First up – Banana and Mango smoothie. 

What I omitted when I made this one was some crushed ice (was in too much of a hurry!), but you can definitely add some.  I used frozen banana though, it also help to coooool your drink.

1 banana (frozen if you are prepared!), peeled and cut into chunks

1 mango, peeled and cut into chunks (I know it is more expensive, but I prefer to buy mangos prepared already, what a mess to clean!)

100ml vanilla yogurt

100ml fat free yogurt

And now, a short cut to tropical goodness – 1 few drops of coconut essence.

Blitz and enjoy!

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Don’t you just love these tiki glasses??  Got it from Mr Price Home – got get some 🙂

Banana and Apricot smoothie

Yes, there is a theme – I believe that all smoothies MUST have at least one banana in!  Especially if you want to enjoy a filling and smooooth drink.

And as above – I use a mix of milk and yogurt, otherwise it may be too thick or too thin!

So the only difference – I replaced the mango with 4 apricots. Lovely and sweet!

And that is smoothies for you – you can mix up your fruit options, maybe even add some veggies, like spinach or celery.  For a more filling breakfast, mix in a portion of raw oats or All Bran flakes!

 

Mushroom Burger – made with…. mushrooms!

First post of 2017!  Yippeee-ka-yaayyy!  Here’s to a much healthier year!

After the overload of meat the past month or so – my body is actually CRAVING veggies!  And as you all know – I do believe I am an undercover vegetarian!  😉  So, our last ‘braai for lunch during the week’ before we go back to work.

Here goes!  VERY experimental!  LOL!

2 medium onions

1 green pepper, cored

4 tsp olive oil

125g mushrooms

100g breadcrumbs

2 eggs

Salt and Pepper

Liberal sprinkling of Garlic and Herb Seasoning

 

Finely chop the onions, green pepper – I used the food processor, quick and easy!  Fry in olive oil until cooked through.  Add mushrooms, chopped (also short cut – food processor!)  Fry for a few minutes for mushrooms to cook through.  Remove from heat and cool until easy to handle.

Add the rest of the ingredients – and form hamburger patties – I got 4 out of this batch.  Okay, here’s the tricky part, the consistency was slightly mushy, so I was afraid that it will all fall apart on the grill!  Grilled it on foil first, but then I changed my mind and popped it in the over to oven-bake.  So I KNOW that it works well if baked in the oven! 🙂

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Looks yum, not so?  And it was!

WL – serves 4, 1 serving = 1 CC (actually a bit less), 2 veg, 1 fat, 1 Prot