Category Archives: easy

Cauliflower Pizza

I’ve wanted to experiment with a Cauliflower Pizza base for a while now and it turned out pretty darn amazing.
My whole family enjoyed it and have requested it multiple times since.
I’ve now made a bunch of bases and frozen them for future use!
You will need-
1 whole head of cauliflower
1 cup grated cheese- I made this vegan and used Bio Cheese
1/2 teaspoon each dried oregano and chilli flakes
Pinch of salt
1/4 cup wholemeal flour
Your choice of pizza toppings
1 clean tea towel

In a food processor blitz the chopped up cauliflower head until it resembles crumbs.
Place the blended cauliflower into the clean tea towel and twist the open end of the towel so it forms a ball- do this over a sink or bowl as the aim is to remove as much liquid from the cauliflower and create a dry (or as dry as possible) cauliflower mix.
 
 
Once you have squeezed as much as you can from the cauliflower transfer it to a bowl and add the flour, spices, salt and cheese.
Using your hands combine everything and knead it into a ball.
 
 
 
Place the ball onto a baking tray lined with a sheet of baking paper.
Press the mix into large disk- this is your pizza base.
I made mine about 1cm thick.
Bake at 180 degrees in a pre-heated over for 30 minutes or until browned.
You will find the base is still a little soft but it will firm up even more once you have added your toppings.
 Remove from the oven and cover with your favourite pizza toppings- I went with a low calorie salsa over the base topped with fresh basil from the garden and more bio cheese.
Bake again at 180 degrees until the toppings have cooked and melted.
Eat and enjoy!

Vegetarian Curry Puffs

With the weather changing and the dark evenings and cold mornings upon us, a quick healthy snack is ideal when you are pressed for time.  These little golden puffs of goodness are easy to make or store for later use.

You will need:

1 Pack Quorn Soy Free/Meat Free Mince
1 small diced onion
1 jar Pataks mild curry paste
200g grated vegetables- I used carrot and zucchini
1 tsp curry powder
1 tsp chilli powder
4 sheets Puff Pastry

In a non stick pan brown the onion and spices then mx in the Quorn, making sure the onion is mixed through.
Add the grated vegetables- make sure if you’re using zucchini you squeeze the excess moisture out before adding it to the pan.

 
 
Let the mince and vegetables cook for five minutes and then add the sauce. Let the mixture bubble away while preparing the pastry.  The aromas should be beautiful and if you find the mix getting a little bit dry add about a 1/4 of a cup of water.
 
Grab your puff pastry sheets & lay a single sheet on a chopping board and use a circular cookie cutter or a can to press out circles.
 
 
Once you have cut out circles in all the pastry sheets start spooning about a table spoon of the mince mixture onto half of your circles.
 

Top each circle with it’s lid and then use your fingers to press the sides down omto each other. They should form a tight seal- but add a little bit of water with your fingers around the edge of the pastry to help them stick.
 
 

 
 
 
Once all your puffs are sealed, place then on a tray lined with baking paper and bake in a preheated oven at 180 degrees until browned and puffed.  This should take about 20 minutes.
 
 

 
Serve with a tomato or barbeque dipping sauce or enjoy them by themselves.
 
 

Pretzel Sticks

These were such a treat for my work buddies! I made a batch & then ended up tripling it a couple of weeks later for all the team to enjoy.

You will need:
2 blocks of dark chocolate
1 packet of large pretzel rods
Toppings of your choice- 
I used crushed peanuts, sprinkles, flaked almonds & candied cake toppings.

Melt the chocolate using a heatproof bowl, sitting atop a pot of simmering water, making sure the bowl doesn’t touch the water.

Once the chocolate has completely liquified use a spoon to coat 3/4 of each pretzel rod.

Place each coated rod onto a tray lined with baking paper & refrigerate. 

Once hardened repeat the process so each stick has been double coated in chocolate, but before placing on the baking paper coat each chocolate coated stick in whatever topping you have chosen. A spoon is helpful to coat the entire stick. Place down quickly on the tray & refrigerate.

This recipe yields about 15-20 sticks depending on the pretzel size. I found large ones from Maxi Foods in Ferntree Gully. These can easily be made in ‘mini’ form using standard sticks.

The mix of the salt from the sticks & the sweetness of the chocolate makes them a fun and indulgent treat. And the best part is they’re so easy & cheap to create.
The pretzels should be refrigerated if it’s a warm day but will store for up to a week in an airtight container in the pantry.

Definitely a ‘sometimes’ food though!

Marshmallow Bites

These are definitely an indulgent treat!

Only three ingredients & they’ll be a sure fire hit with young & old.
1 pack of Marshmallows
50g Butter
1 pack of Cookies

I used Sugar Free Cookies to bring down the sugar content.
In a food processor blend the cookies until they’re complete crumbs.
In a separate bowl place the marshmallows & butter & melt in a microwave on high for a minute. Remove and stir to combine.
Add the biscuit crumbs to the marshmallow mix and thoroughly mix so all the cookie is covered.
Spread the mixture in a slice tray lined with baking paper.
Refrigerate for three hours or overnight.

Use a wet knife to slice the hardened mix into bite sized pieces.
Enjoy!

Low Fat Carbonara

The Carbonara was quick to make and satisfied my little one for dinner.

Slice chicken breast, bacon & onion and cooked in a little olive oil until tender. Then stir in some extra light Philadelphia Cream for Cooking & cooked until heated through. Toss in some roughly chopped kale & add some salt & pepper. Whilst the kale is wilting soak some Slendier Fettucchini in some hot water and add it to the mix. 
Yummy. Light. Low fat & full of flavour. 

Total Calories- 600
Servings- 2-3



Quinoa Salad

Yummy, quick and easy.
Quinoa is versitile and gluten free.
It can be made into your morning porridge with milk or into a hot dinner.
I created a salad using cooked Quinoa, cooled with an array of vegetables.
To a cup of cooked quinoa add diced carrot, sliced celery, pepitas, Spanish onion, beetroot and corn.
Add any dressings of your choice or a little olive oil and salt and pepper.
Easily a meal or side salad.
Quinoa cooks fast and once boiled with water little tails will develop on the grain and hey presto it’s done. It’s available in white and red varieties and can be purchased at your local supermarket.

Healthier Option Lollies

These took no time to make but I’m still not 100% sold on the results. 

Wee Man in the other hand could not get enough of them.

You will need 6 oranges, juiced, 2 large carrots, juiced. About 400ml in total.

Heat a quarter of the juices in a saucepan with 2 tablespoons of rice malt syrup & 3 tablespoons of gelatine of your choice. I used 
Vege Set as it’s Vegetarian.

Using a whisk blend mixture until all gelatine & syrup had dissolved, do not boil. Return the heated mix back to the rest of the juice & briskly mix.
Pour the juice into flat trays or dishes. Keep it 1-2 centimetres thick. I used regular silver serving trays. 
Chill in the fridge for about 2-3 hours.
Then remove & use a knife to cut into squares or use a cookie cutter. I used the tip of my icing set to create circles.
These are about 1.5 calories each, no fat, contain fruit & vegetable. I made about 200 piece from this recipe.