Category Archives: yummy

Healthy Pizza Bites- Chris’ Dips

Have you tried the new range of Chris’ Dips?

My favourite at the moment is the Spiced Roasted Carrot and Turmeric.
It is FULL of flavour and very moreish. It’s safe to say I’ve eaten the entire container.

The great thing about the Chris’ Dips range is they taste like you’ve just made them yourself. Fresh, light, delicious and full of all the good stuff; for example the carrot is actually visible in the dip- and it’s only 39 calories per serve!

I wanted to create something warm and tasty, yet healthy- to feel good about what I was eating!

These take no time to make and you can add whatever pizza toppings you prefer or what suits your dietary needs.

I sliced a green capsicum in half and used Chris’ Spiced Roasted Carrot and Turmeric dip as my base, topped with sundried tomato and grated Bio Cheese.

Bake in a preheated fan forced oven at 180 degrees for 15 minutes.

These are healthy, full of flavour, vegan and vegetarian, gluten free, dairy free, low in saturated fat, and perfect as a snack or as an entrée. 

They would work well at a party too, and make simple finger-food. 

I love Chris’ Down 2 Earth range, it’s great for the health conscious and next on my list is their Japanese Eggplant and Miso dip!

Best get creating!

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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!

Du Chocolat Egg White Oats

Have you tried egg whites in your breakfast oats? They help create low calorie fluffy creamy oats.

I made some for breakfast this morning using some Sugar Free Du Chocolat powder. Yummy!!
You will need:
4 tbs oats
1 tbs chia seeds
2 tsp Du Chocolat
2 tbs Unsweetened Almond Breeze 

2 egg whites

Sliced banana and blueberries to garnish

On a low heat mix all the ingredients with a whisk in a small saucepan. Beat well until mixture becomes thick.

Serve in a shallow dish and garnish with fruits.

A Caterpillar’s Dream

It’s a freezing, typical winter’s day in Melbourne. I decided a warm lunch was in order and googled a Vegan suitable cafe. I came up A Caterpillar’s Dream in Kew.  I invited my friend Jess along and after  a good 30 minute drive in the pouring rain, we met at this cute little venue.

The place was a little busy when we arrived but we were able to locate a table in a little nook near the window.  The menu is very diverse and has vegan, vegetarian and gluten free options.  There are eggs available on the menu for those wanting the signature Big Breakfast.

The menu consists of a very good range of breakfasts-  veggie ham croissant, pancakes, porridge and avocado on toast.  There’s sandwiches and wraps, all with the option of vegans meats. There’s a couple of mains, a veggie chicken steak and grilled veggie fish.  I definitely want to try as much as I can from this place, there’s even vegan pies!

I started with a soy latte and Jess enjoyed a flat white.

I couldn’t decide between ordering a Vegan wrap or a Vegan fish burger, I went with the latter. Jess selected the Vegan chicken burger. One of these burgers, with a side of chips, is more than enough for just one person.  Both our eyes widened when our food was placed in front of us!  It was going to take us a while to indulge in our selections.

The Vegan fish was in three small portions in the bun with an array of vegetables; beetroot, tomato, lettuce and vegan mayonnaise.  Jess’ was a crumbed vegan chicken fillet that was crispy and delicious.  We both attempted to finish our Turkish Bread burgers but left about a quarter each on the plate, with most of our fries. 

The coffee was the best I’ve had in a while so we ordered another one each.

The cafe started to fill up by the time we were ready to leave and it will definitely be worth a second visit!  Especially to enjoy another coffee and one of their vegan desserts.

The dessert range is huge. There’s everything from cupcakes to sticky date pudding to ice cream to cookies. All vegan!!  Take away is available, so of course, I did just that: two cookies and cream and two banana mini cupcakes. 

A Caterpillar’s Dream is well priced and the servings are extremely decent! I’m not a huge fan of mock meats but after enjoying my ‘fish’ I’d definitely give them a second chance.  The wait staff were lovely and very friendly. A relaxed setting with children welcomed.  Atmosphere was great and not too loud even though the seats were quite full. 

Looking forward to my next visit!

You can visit A Caterpillar’s Dream at Shop 4, 26 Princess Street, Kew or their website http://www.acaterpillarsdream.com.au

Sugar Free Orange Cheesecake

Beautifully citrus with sweet tones.
I love Cheesecake, finding one that’s not dense and full of fat a sugar is hard!

I’ve come up with this recipe, loved by the family, it’s refreshing and low calorie.
You will need: 
Base:
10 crushed sugar free cookies
4 tbsp melted butter

Cake:

3/4 cup freshly squeezed orange juice
4 tsp gelatine powder
1.5 blocks light Philadelphia Cream Cheese
300g fat free/sugar free plain yoghurt
100g Natvia for Baking 
1 tbsp orange rind

Heat the orange juice in a saucepan until boiled, remove from heat & sprinkle gelatine on top. Whisk until dissolved. 

Leave aside to cool.

Using electric beaters combine cream cheese, Natvia, yoghurt & orange rind. Once creamy add the orange juice mixture & whisk until it starts to become thick. Refrigerate covered for an hour.
Using a slice tin cover with plastic wrap and then brush with the melted butter.
Sprinkle in the crushed biscuits and cover with another pan to create weight. Refrigerate until the filling’s hour is up.

Spoon the cheesecake mixture onto the biscuit base. Use a spatula to smooth the base and fill out all corners.
Cover with foil & refrigerate for a minimum of 6 hours or overnight.

 

Remove Cheesecake from slice tray by lifting using the glad wrap. Slice & serve!

Orange Cupcakes

These are super refreshing, spongey and very light. Almost like you’re not consuming a traditional cupcake.
You Will Need: 
1/2 cup freshly squeezed orange juice
80 g melted butter
1/2 cup Natvia For Baking
2 eggs
1 cup self raising flour
1/4 cup Unsweetened Almond Breeze
For the Icing:
100g softened butter
1 tsp orange rind
1 cup Natvia Icing Mixture
1.5 tbsp freshly squeezed orange juice
Pre heat a fan forced oven to 180 degrees.

Beat the orange juice, butter, Natvia, Almond Breeze & eggs. Once quite smooth add the flour and mix well.

Line a cupcake/muffin tray with party pans and spoon two tablespoons into each mould. 

Bake for 10 minutes. Cakes should be golden and spring back to the touch.
Remove from oven and leave in try for 5 minutes before removing to cool on a wire rack.

While cupcakes are cooling make the butter cream icing. Using electric beaters combine all ingredients until smooth and fluffy. 
Once cupcakes are completely cool ice with an icing bag or use a knife for something simpler.
Enjoy by themselves or with your late night almond milk cuppa.