I love snacking, and I’m always trying to come up with quick and easy foods to create. Especially vegan and vegetarian dishes that are portable and easy to eat on the run.
Polenta is such a versatile food which can be made sweet or savoury. It can be used to make ‘fries’ or sweetened to make desserts.
For these Polenta snacks I used pre-firmed Polenta which can be purchased in the pasta section of your local supermarket.
You will need:
Half a polenta slab cut into fingers
1/2 container Chris’ Spiced Roasted Carrot and Turmeric Dip
3/4 cup Gluten Free bread crumbs
Slather each finger in the dip- I used a spoon to make this easier and then dunk them in the bread crumbs so they are completely covered.
Place them on a baking tray lined with baking paper.
Bake in a fan forced oven at 180 degrees for 20 mins to half an hour until the fingers are browned.
Leave to cool once cooked and then enjoy them dipped into more of Chris’ Dip or a plain Greek yoghurt.
I made these gluten free to tie in with the dip and I also had a friend coming over who was gluten intolerant.
These would work well with quinoa instead of the breadcrumbs or even a cheese mixed in with the breadcrumbs.
These can be enjoyed warmed or cold. For pre-heating do this in an oven as a microwave will leave them soggy.
This turned out better than I expected and is super low in fat & calories.
Next time I will aim for a more biscuity base rather than using the Weet Bix.
The cereal gave the slice more of a soft texture than a crunchy base.
You will need:
100 grams of stevia/equal/Natvia- whatever is your preference
20 grams almond meal
6 Weet Bix biscuits
1 container of yoghurt- I used Chobani Greek yoghurt
1/2 a cup of freshly squeezed lemon juice
100ml of hot water to dissolve 2 tablespoons of gelatine
3 tablespoons butter, melted – I used Nuttlex
Begin by crushing up the Weet Bix and then mixing in the Almond Meal. Add the melted butter and once thoroughly combined, place in a small tray. Push the mix down with a fork to create a base.
You could always use crumbled biscuit such as Marie or Nicè for a crunchy base- this will add calories though.
Refrigerate for two hours so the base is firm.
To make the lemon filling blend the yoghurt with the lemon juice. I used an electric mixer to get a lot of air into it & create a more fluffy texture. Add the sweetener & continue to beat for a good few minutes.
Dissolve the gelatine in the hot water and once all dissolved add to the yoghurt mix.
Remove the base from the fridge and pour on the lemon mixture.
Refrigerate for another 2 hours & then remove from pan and cut in slices or squares.
There are many options with this recipe, it could be made gluten free, easily made vegan or flavours added or removed.
But for 39 calories a piece- I was able to cut 20 pieces from this recipe- it has enough flavour and taste to be a satisfying sweet treat.
I’ve made a few bits and pieces the last few days but haven’t had much time to blog.
Here’s a selection of foods I’ve whipped up in a hurry.
This parfait was fun to make with my son & gave me the much needed protein after a mini workout. I’ve been trying to walk daily for about 45 minutes and run small sections of my route.
I used zero fat Chobani Greek yoghurt with blueberries, raspberries, linseed, sunflower & almond mix (lsa) and bee pollen.
All these were just layered in a small glass.
A favourite with my son is Chow Mein.
I made a low fat version of this using Slim Rice ( I had no noodles left in the cupboard!) & it came out filling & yummy!
Again this was a throw together meal.
Wee Man enjoyed cutting up the cabbage & we grated the carrot. I used a lean beef mince for this dish too.
My Low Fat Chow Mein came in at about 150 calories a serve.
I used a McCain recipe base, grated carrot, sliced cabbage, diced onion & lean beef. Once all the meat is cooked & the veggies soft I threw in the warmed slim rice. YUM!
This is my absolute favourite.
I wanted a quick but tasty warm breakfast. This would be suitable as a snack too. Modify it to your taste.
You will need:
3 egg whites & 1 whole egg & a handful of grated cheese.
Whisk the eggs & microwave for one and a half minutes. Sprinkle in the cheese, saving a little for serving, microwave for a further minute and then serve. Sprinkle on the cheese and ENJOY!
This sets you back about 150 calories.
3% carbs, 60% protein & 37% fat.
Love me a pizza!!
This pizza was completely vegan.
I used a vegan pita bread, Cheezly motzerella cheese, spinach, chargrilled vegetables ( zucchini, eggplant, capsicum, olives) & some Tofutti cream cheese instead of a tomato paste base.
The pizza cooked in about 10 minutes on about 180 degrees.
A lovely light meal at about 300 calories.
So easy to make & only three ingredients.
These are rough measurements so have a play with quantities.
In a bowl I mixed, half a cup of eggnog, half a cup if self raising flour & one egg.
Once a smooth texture I fried piklet-sized cakes on a non-stick pan for about a minute on each side.
I topped the stack (makes about ten) with banana slices & maple syrup.