healthy pumpkin maple muffin recipe


Healthy pumpkin maple muffin recipe

 

This healthy pumpkin maple muffin recipe is out of this world. These low carb and sugar free muffins are a wonderful blend or pumpkin and maple and are finished off with a lovely nutty, crunchy streusel topping.

I think all households have a favourite muffin recipe. Whether it’s banana, pumpkin or, who doesn’t love a good muffin.

The problem with most muffin recipes though is that they are packed full of sugar. Not only are they packed with sugar but they are also usually very high in refined carbohydrate.

This muffin recipe is a solution to these dilemmas. The refined flour has been replaced with low carbohydrate alternatives. They are also free from refines sugars and are therefore a far healthier option.

After tasting these muffins I think I will be replacing the flour and sugar in all the muffins I make going forward. As per usual these muffins were taste tested and were an absolute hit.

I hope that you love this muffin recipe as much as we did and look forward to seeing the photos of your cooked recipes.

 

Healthy pumpkin maple muffin recipe

 

1 ½ cups almond flour

¼ cup coconut flour

1 cup pumpkin puree (I steamed 450g pumpkin and then pureed the pumpkin)

½ cup lit coconut milk

¼ cup coconut oil (melted)

3 extra large eggs

¼ cup maple syrup

1 Tbsp stevia (use a granulated stevia that is suitable for baking)

¼ tsp dried cinnamon

¼ tsp dried ginger

2 tsp baking powder

 

Streusel topping

¼ cup slivered almonds

2 Tbsp oats

2 Tbsp desiccated coconut

½ Tbsp stevia (use a granulated stevia that is suitable for baking)

 

Method

 

  1. Combine all the dry ingredients for the muffin together and mix well so that all the ingredients are well distributed
  2. Next add all the wet ingredients and mix well again making sure not to over mix the batter
  3. Spray a muffin pan with olive oil cooking spray and fill the muffin pan compartments about 2/3 full (I made 8 large muffins) so that the mixture is evenly distributed between the muffin pan compartments
  4. Place all the streusel ingredients into a blender and pulse until the streusel is well distributed but not too fine
  5. Take approximately 1 – 2 tablespoons of the streusel mixture and place it on top of each muffin
  6. Put the muffin tins into an oven that has been preheated to 180⁰C and bake for 23 minutes or until the muffins have gone a light brown colour and an toothpick that is inserted comes out clean

How to make perfect sushi rice


How to make perfect sushi rice

 

This tutorial on how to make the perfect sushi rice is a must have. I’ll let you in on a secret here and tell you that making sushi rice has up until now eluded me. No matter what I try I just never seem to get the sushi rice quite right. I either cook it until it is one big mush or so that the centre of the rice isn’t properly cooked.

So hence my resolve to get over the sushi rice dilemma and get it right once and for all. In doing this I think that I have found the secret to getting the sushi rice correct!

Conquering this sushi rice demon is a big deal for me for a few reasons. Firstly it is expensive to keep buying it pre-cooked. Secondly we all love sushi. And thirdly the little ones in the family love making their own sushi (they have such fun doing this but my word the mess…).

Anyway I have now discovered that making my own sushi rice is possible and a world of sushi rice recipe possibilities have opened up. I hope that you enjoy making your own sushi rice as much as I did, Leanne xoxo

 

How to make sushi rice

 

1 ½ cups sushi rice

2 cups water at room temperature

1 Tbsp rice vinegar

 

Method

  1. Add thee sushi rice and the water to a pot and bring the water up to the boil
  2. As soon as the water starts to boil turn the heat down to a low simmer and put the lid onto the pot
  3. Let the sushi rice cook for 12 minutes or until all the water has just been absorbed
  4. Remove the pot from the hot plate on the stove and let the rice steam in the pot, still with the lid on, for a further 10 minutes
  5. Once the steaming is over remove the rice from the pot and spoon it into a bowl to allow it to cool down
  6. Then sprinkle the rice vinegar over the rice and mix it through well
  7. This should give you perfect sushi rice and endless recipe opportunities, enjoy!

 

 

honey, soy and Chinese-5-spice roast chicken


Honey, soy and Chinese-5-spice crispy roast chicken

This honey, soy and Chinese-5-spice roast chicken is the most wonderful way to jazz up a plain old roast chicken. It is quick and easy to prepare and the flavours of the honey, soy and Chinese-5-spice are a match made in heaven. The combination of ingredients give the chicken the most unbelievable flavour.

There are so many people that absolutely love eating chicken. There are an equally large number of people looking for different ways to flavour their chicken or it really can get quite boring to eat.  This recipe is just the answer to your chicken flavouring dilemma.

I tried this recipe out on guests that we had over for dinner and it was a raging success. They absolutely loved the flavours of the chicken and were so happy to be eating a new chicken recipe.

If you are looking for something different to make this Christmas, this is the perfect recipe for you. It has the lovely warming spices from the Chinese-5-spice and is the perfect addition to the Christmas table.

I hope that you enjoy this recipe as much as we did and I would love to see photos of your chicken creations, Leanne xoxo

 

Honey, soy and Chinese-5-spice roast chicken

 

Marinade

2 Tbsp honey

3 low sodium soy sauce

1 tsp Chinese-5-spice

2 tsp olive oil

1/3 cup water

 

1.5kg chicken (feel to use a bigger chicken and double up on the sauce)

 

Method

 

  1. Combine the ingredients for the marinade and mix well, making sure that the honey has been properly dissolved
  2. Place the chicken into a baking dish that is suitable for the oven and pour the marinade over the chicken
  3. Rub the marinade all over the chicken making sure to coat the bird well
  4. Leave the chicken to marinade for an hour or two before cooking if possible
  5. Preheat the oven to 200⁰C and place the marinated chicken into the oven to roast for 70 minutes or until the skin has gone a dark brown colour and the chicken is cooked through
  6. Turn the chicken over once during cooked so that both sides cook evenly and are crispy
  7. Once cooked remove the chicken from the oven and enjoy !

If you are looking for some more chicken inspiration then have a look at one pot Italian chicken and brown rice or The easiest and most delicious chicken lo mein recipe for some more chicken recipe ideas.

The best roast butternut and sweet potato


The best roast butternut and sweet potato you will ever make

 

This roast butternut and sweet potato dish is such a wonderful way to showcase these two beautiful vegetables.  They are simply cooked by roasting them in the oven with olive oil. This brings out their true sweet yumminess. For me this is really the best way to cook these two vegetables. They are both such versatile vegetables and can be served  with almost anything.

To make this roast butternut and sweet potato dish I first cut round circles from the butternut and sweet potatoes. I used two butternuts and one large sweet potato.  For this roasted butternut and sweet potato recipe I chose to use the solid round parts of the vegetables. However please feel free to use the whole butternut for this recipe because the centre part of the butternut also roasts beautifully.

With so many holidays and festivities around the corner I hope that you find this recipe as easy and as tasty as we did. It really made the most beautiful side dish for our meal. The beauty of this roast butternut and sweet potato recipe is that is extremely quick and easy to put together. once it’s assembled you can almost forget about it until it’s cooked.

If you are looking for new recipes for side dishes then why not have a look at honey mustard roast sweet potato or low carb low sugar pumpkin pie

I look forward to sharing my next recipe with you, Leanne

 

The best roast butternut and sweet potato you will ever make

Two whole butternuts

1 large sweet potato

1 Tbsp olive oil

 

Method

 

  1. Cut the butternut and sweet potato into rounds
  2. Drizzle the olive oil over the vegetables making sure that it is well spread (I just spread it evenly over the vegetables with my hands..)
  3. Place the vegetables onto a baking tray lines with baking and place into an oven that has been pre-heated to 180⁰C
  4. Bake the butternut and sweet potato for 1 ½ hours or until the vegetables are going a lovely golden brown colour with a bit of char around the edges
  5. You may find that you need to turn the vegetables over once during the cooking time.

The best healthy crockpot barbecue brisket recipe


The best healthy crockpot barbecue brisket recipe

brisket recipe

The best healthy crockpot barbecue brisket recipe

This healthy crockpot barbecue brisket recipe is so quick and easy to prepare but packs a punch in terms of flavour.

One of my favourite gadgets in the kitchen is my crockpot. I love the idea of being able to dump everything into the crockpot all at once and a few hours later you have a hot and gorgeous meal waiting for you. The recipe options are absolutely endless for the crockpot and this is one of many dishes that get prepared in there. I reckon that I use my crockpot at least once a week to prepare a meal. If you would like other healthy crockpot recipes then feel free to have a look at these recipes that I also made in the crockpot ….

But let’s get back to this week’s recipe which is a healthy barbecue marinade for the brisket. Usually the barbecue recipes are packed with heaps of sugar. This recipe uses healthier sources of sweetness with just as much success. This recipe was fall apart delicious. I served it for a smarter Friday night dinner and all the guests love the meat. A few people even asked for the recipe which is always a good sign. You can either slice this brisket once it’s cooked or you can serve pulled brisket with this recipe too because it is so soft once it’s cooked.

 

If you don’t have a crockpot you can make this brisket recipe in the oven. Just place the brisket and sauce into an ovenproof dish, cover with tinfoil or a lid and roast on 170C for 4 – 4 1/2 hours.

We all enjoyed this recipe so much and it was also good to know that I wasn’t piling everyone with heaps of sugar and there was at least some benefit to the meal. Just a note, if you would like to make this recipe paleo then switch the soy sauce for coconut aminos and the recipe will be paleo.

So here is my healthy barbecue brisket recipe. I hope that you enjoy it as much as we did, Leanne x

 

Healthy BBQ brisket recipe

 

2.5kg/ 5.5 pounds fresh brisket (not pickled)

 

Sauce

1 x 410g can tomato puree

½ c maple syrup

2 Tbsp coconut sugar

1 tsp onion powder

1 tsp garlic flakes

¼ c soy low sodium sauce

¼ c water

 

Method

 

  1. Mix all the sauce ingredients together
  2. Place the brisket into the bowl of the crockpot and pour the sauce over the brisket
  3. Lift the brisket up slightly to allow some of the sauce to get underneath the piece of meat
  4. Cook the brisket on low for 8 hours
  5. If you find that the brisket is getting too dark then turn it over in the crockpot while it is cooking
  6. Once the 8 hours is complete the brisket is ready to slice or shred and to enjoy!

The perfect healthy vegetarian Christmas dinner


The perfect healthy vegetarian Christmas dinner planned just for you!

Wouldn’t it be fantastic if someone could plan the perfect healthy vegetarian Christmas dinner for you? Finally you have it! From starters to desert this is the perfect vegetarian Christmas meal just for you.

What is included in this dinner?

First of all this vegetarian Christmas dinner menu begins with a wonderful slow roasted tomato, garlic and thyme soup as well as gorgeous spinach and ricotta phyllo pie. The starter course is followed by coconut curried lentil dish and one-pot pesto pasta that are both absolutely scrumptious.

The lentil and pasta dishes are accompanied by two side dishes. These side dishes include a low carb sugar free pumpkin pie and honey mustard roast sweet potatoes which are probably two of the best side dishes I’ve ever tasted.

Because a Christmas meal is not complete without a salad, your main meal is also accompanied by a delicious salad. This festive recipe is made with tomatoes, baby marrows, palm hearts and toasted pine nuts and is also absolutely scrumptious.

And finally, to end off your vegetarian Christmas dinner with a flourish, the sugar free sweet potato chocolate brownies, low carb choc chip cookies and sugar free chocolate swirl meringues are to die for.

Do you need more recipes?

When it seems like your food inspiration has dried up here is even more Christmas dinner menu inspiration then check out The perfect healthy FISH Christmas dinner!. Likewise The perfect healthy Christmas dinner has some great non-vegetarian options should you need. Finally, if you would like some other vegetarian dinner recipes to add to your repertoire this mushroom and baby marrow microwave risotto is delicious!

I wish you a wonderful festive season (without the extra kilos) and even more happy cooking. Above all I look forward to sharing new recipes with you in the new year, Leanne xoxo

 

vegetarian Christmas dinner

The perfect healthy vegetarian Christmas dinner

MENU

 

STARTERS

Slow roasted tomato, garlic and thyme soup

 

2kg salad tomatoes

10 sprigs fresh thyme

6 cloves garlic

2 small red onions cut into wedges

Salt to taste (I used pink Himalayan salt)

Pepper to taste

olive oil

500ml vegetable stock

 

Method

  1. Cut the tomatoes in half and place them into a baking tray
  2. Add the fresh sprigs of thyme, the garlic cloves and the red onions making sure to distribute them evenly around the baking tray
  3. Drizzle the olive oil generously all over the ingredients in the tray and place the baking tray into the oven
  4. Roast the tomatoes at 180⁰C for about an hour or until the skins are staring to peel away from the tomatoes and there are bits of charred skin on some of the tomatoes
  5. Wait a while for the tomatoes to cool down, peel the skin off the tomatoes and place the inside of the tomatoes into a pot big enough to hold all the tomatoes and stock
  6. Once all the tomatoes have been peeled and added to the pot (and the skins have been discarded) add the rest of the ingredients including all the liquid in the pan into the pot with the peeled tomatoes
  7. Add the stock to the pot and blend the ingredients in the pot with hand blender
  8. As soon as the tomato soup is blended and you have checked the soup to see that the seasoning is correct you are almost ready to enjoy your scrumptious and healthy bowl of soup

Spinach and ricotta phyllo pie

 

Spinach filling

1 kg bay leaf spinach

1 cup ricotta cheese

1 cup fat free feta cheese

1 tsp dill

1 tsp garlic, freshly minced

½ tsp salt

2 Tbsp olive oil

2 Tbsp onions, finely chopped

2 Tbsp olive oil

 

4 sheets phyllo pastry

2  – 3 Tbsp olive oil

 

Method

 

  1. The first part of this pie is to begin steaming your spinach (you can do this in an electric food steamer or as I did mine in a pot on the stove which has a steaming attachment)
  2. The volume of the spinach is large so you may need to steam the spinach in batches, as I had to
  3. Once the spinach is steamed allow it cool down and then squeeze as much liquid as you are able to out of the spinach and set it aside
  4. How to work with phyllo pastry
  5. The next step is to begin to prepare your phyllo pastry
  6. Get a clean dish cloth and wet it under a tap
  7. Squeeze the liquid out of the dish cloth so that it is damp and lay it down on a clean kitchen surface
  8. Unroll the phyllo pastry and remove 4 sheets
  9. Lay the four sheets of phyllo pastry one on top of the other on top of the wet dishcloth
  10. Using a pastry brush each layer of the phyllo pastry with olive oil and then begin layering the sheets of pastry in the springform container
  11. Fist spray the springform tin with olive oil cooking spray and line the base of the tin with baking paper (I usually lay the tin onto the baking paper and draw a circle around it onto the baking paper, which I then cut out to fit the bottom of the tin)
  12. Gently lay the first sheet of pastry into the tin and gently push the pastry into the tin making sure not to break it
  13. Repeat this process with all four sheets of pastry making sure to place the pastry at different angles (refer to picture) so that when you close the pie there are no gaps
  14. Once all four sheets have been put into the tin you are ready to make your filling and put it into the pie
  15. Combine the spinach with the rest of the filling ingredients and mix well
  16. Place the filling into the pie and begin closing the pie by folding in the sheets of phyllo pastry towards the centre of the tin, from the bottom sheet of phyllo pastry to the top sheet
  17. The pie is rustic looking so it doesn’t have to be particularly neat
  18. Brush the top of the pie with olive oil and place into an oven that has been pre-heated to 180⁰C
  19. Bake the pie for 50 – 55 minutes or until the pie is a nice golden brown colour
  20. Allow the pie to cool a bit and then open the outer circle of the springform tin to release the pie

 

MAINS

 Coconut curried lentils

 

1 large onion, chopped

2 handfuls, baby tomatoes

1 tsp fresh crushed garlic

1 tsp fresh, crushed garlic

1 tsp pink Himalayan salt

½ tsp turmeric

1 can lite coconut milk

2 ½ cups water

1 ½ cups green lentils

2 Tbsp garam masala

2 Tbsp tomato sauce

 

Method

 

  1. If you are using a slow cooker….. place all the ingredients into the slow cooker, mix well and leave on low for 4 hours
  2. Likewise, if you are cooking them on the stove…… place all the ingredients into a pot, mix well and leave to simmer on the stove for 40 – 45 minutes. Enjoy!

 

One-pot pesto pasta

 

3 ½ cups vegetable stock

450g spaghetti, broken in half (apologies to all the Italians I just offended)

½ cup basil and cashew pesto

1 cup baby tomatoes, halved (halve them before measuring)

2/3 cup sliced Kalamata olives

 

Method

 

  1. Place the stock into a large pot and bring to the boil
  2. Once boiling add the rest of the ingredients and give everything a good stir
  3. Reduce the heat on the stove to a low simmer and leave the pasta to cook for 10 minutes with the lid on
  4. Make sure to stir every few minutes or the pasta sticks to the pot
  5. Once the 10 minutes is over leave the pot on the stove with the lid on for a further 5 minutes to absorb the rest of the liquid then enjoy!

 

Low carb sugar free pumpkin pie

 

1kg pumpkin, cut into cubes

2 eggs

2 egg whites

½ cup lite coconut milk

½ cup almond flour

1 ½ Tbsp stevia erythritol blend

¼ tsp cinnamon

½ tsp baking powder

 

Method

 

  1. Steam the pumpkin for 40 – 45 minutes or until it is soft enough to mash
  2. Allow the pumpkin to cool down a bit and then add the rest of the ingredients
  3. Mix the ingredients well so that there are no lumps of almond flour and pour into a baking dish that has been sprayed with olive oil spray
  4. Bake the pumpkin pie for 55 – 60 minutes or until it is set
  5. Enjoy!

 

Honey mustard roast sweet potatoes

 

1 kg small sweet potatoes (you can use any variety of sweet potatoes and yams will work well too)

 

Dressing

1 Tbsp honey

2 Tbsp olive oil

1 tsp Dijon mustard

½ tsp salt

2 Tbsp water

 

Method

  1. Combine all the dressing ingredients together in a bowl and mix well
  2. Place the sweet potatoes into an ovenproof baking dish and pour the dressing over the potatoes
  3. Bake in the oven 180C for 1 ½ – 2 hours or until the sweet potatoes are cooked through (if you poke them with a knife, the knife should go through easily)

 

 Tomato, baby marrow and palm heart salad with toasted pine nuts

 

450g baby tomatoes of various different sizes

1 heaped cup sliced palm hearts

4 baby marrows, sliced

14 green olives, pitted and sliced

2 spring onions, chopped

¼ c pine nuts

 

Dressing

1 Tbsp olive oil

4 Tbsp red wine vinegar

1 tsp garlic and herb seasoning

Salt and pepper to taste

 

Method

 

  1. Cut the baby tomatoes in half and place into a salad bowl
  2. Add the palm hearts, sliced baby marrows, green olive and spring onions to the tomatoes
  3. Place the pine nuts onto a baking tray and toast in the oven for 5 minutes at 180⁰C or until they ate lightly toasted
  4. Remove the pine nuts from the oven, allow them to cool down and add to the salad with the rest of the ingredients
  5. Combine the salad dressing ingredients and mix well
  6. Pour the salad dressing over the salad ingredients and toss well to combine all the flavours well
  7. This salad is best served at room temperature

 

DESERT

Fudgy sugar free sweet potato brownies

 

1 large sweet potato (should fill a 250ml cup when mashed)

2 tsp oil

40ml (Half of a third of a cup) coconut oil

¼ c stevia (make sure it’s one that it’s suitable for baking or it goes very bitter)

¼ c castor xylitol (finely ground)

2 Tbsp honey

½ cup cocoa powder

½ cup almond milk

1 large egg

½ tsp baking powder

½ tsp Vanilla extract

 

Method

 

  1. Drizzle the sweet potato with the oil and bake in the oven at 180C for about 45 – 60 minutes or until it’s properly cooked through and soft enough to mash
  2. Once cooled own peel the sweet potato and mash well
  3. Combine the mashed potato with the rest of the ingredients and mix well
  4. Pour the batter into an ovenproof dish that is about 22cm x 22cm in diameter and bake at 180C for 40 minutes

 

Low carb choc chip cookies

 

1 cup cashew nut butter*

½ cup castor xylitol

2 Tbsp coconut flour

1 Tbsp chocolate chips

1 jumbo egg

¼ tsp baking powder

*cashew nut butter can be quite expensive so feel free to use the nut butter of your choosing

 

Method

 

  1. Mix all the ingredients together until they form a dough
  2. Take spoonful’s of the dough using a teaspoon and form each spoonful of dough into a ball so that each ball is roughly the size of  a large walnut
  3. Place each ball on a baking tray lined with baking paper and bake at 180C for 10 minutes. When they come out of the oven they are soft and they harden as they cool

 

Sugar free chocolate swirl meringues

 

3 extra large egg whites

2 Tbsp stevia-erythritol blend (it must be suitable for baking or it goes very bitter)

¼ tsp lemon juice

¼ tsp vanilla extract

1 Tbsp boiling water

¼ tsp cocoa powder

 

Method

  1. Combine the cocoa powder and boiling water, mix them well and set aside
  2. Separate the eggs and place the egg whites into a clean bowl (if the bowl has any residue or isn’t clean then the egg whites won’t whip)
  3. Beat the egg until the they are starting to form peaks
  4. At this point start slowly adding the stevia until the egg whites are looking glossy
  5. Then add the lemon juice and vanilla until the meringue mixture has formed stiff peaks (the ultimate test is if you turn the bowl over then the egg whites stay in the bowl))
  6. Drop a few drops of the cocoa mixture into the eggs whites and fold the mixture 2 – 3 times to incorporate the chocolate (be very gentle doing this and don’t fold more than two or three times or you won’t get the swirl effect
  7. Pre-heat the oven to 120⁰C
  8. Place the meringues into the oven and immediately reduce the oven temperature to 100⁰C
  9. Bake the meringues at 100C for one hour
  10. After an hour turn the oven off, open the door to the oven slightly and allow the meringues to cool down in the oven
  11. Once they have cooled down the meringues are ready to serve and eat

Disclaimer

Please feel free to add the link to this post to your articles but this article is an original publication and All rights are reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers. Copyright. Sandtondiet 2018.

 

 

 

fluffy no-fail mushroom and onion omelette


Fluffy no-fail mushroom and onion omelette recipe

This fluffy no-fail mushroom and onion omelette recipe is a fantastic and quick recipe to put together. It took me 15 minutes from start to finish to put the entire meal together.

Eggs are a really nutritious meal. They have good quality protein in them and they also have certain vitamins in the yolk of the egg. We have at least one day a week (usually on the weekends) where eggs form part of the meal or are the actual meal. It is nice however to have some variation in the eggs that you make rather than just sticking to the same egg recipe all the time.

This got me thinking and got me back to the fact that my omelette making still wasn’t great. So I decided that there has be a way to conquer these babies. This omelette recipe is the result and is an absolute keeper. Finally I have conquered the omelette and it was well worth it!

If your omelette flipping skills aren’t quite up to scratch then check out this tutorial on How to flip an omelette if you aren’t a chef.

I hope you have as much fun making these as I did, Leanne

 

omelette recipe

quick and easy no-fail mushroom and onion omelette

Fluffy no-fail mushroom and onion omelette

 

Mushroom filling

2 tsp oil

1 heaped cup, sliced button mushrooms

3 tbsp finely grated onions

Salt to taste

 

1 tsp butter

4 eggs

4 egg whites

¼ tsp baking powder

Salt to taste

 

Method

  1. Place the two teaspoons of oil into a non-stick pan and heat it up
  2. Add the mushrooms and onions and sauté until there is no liquid left in the pan (generally if you cook these at a higher heat then no liquid accumulates)
  3. Take the mushroom mixture out of the pan and set aside
  4. Add the butter to a non-stick pan that is small enough to accommodate one omelette and put it on the stove
  5. Heat the pan up to the point where the butter is melting and add half the egg mixture (I like to make one omelette at a time so that each person can choose their own filling but you may make this mixture all at once)
  6. When the egg mixture is mostly cooked through add the cheese and the mushroom mixture and fold it over
  7. Continue cooking until the egg is cooked through and is golden brown on the outside
  8. Slide the omelette out the non-stick pan onto a plate and enjoy!

 

Easy and healthy crispy roast chicken and baby potatoes


Easy and healthy crispy roast chicken and baby potatoes

This recipe for easy and healthy crispy roast chicken and baby potatoes is a really comforting home cooked meal. Everyone needs that one meal in their repertoire that they can fall back on when they aren’t sure what to cook for dinner. This recipe certainly fits the bill.

This recipe is fabulous because it is quick and easy to put together and once it’s in the oven there is nothing left to do so you can get on with your other chores or work.

The crispy roast chicken and baby potato recipe is also very versatile because it lends itself to many additions. So for example you could add vegetable, legumes and you can use kind of potatoes of your choosing.

The recipe is also made with ingredients that are generally staples in any household pantry. The recipe is also family friendly and is one of those meals that the parents and kids are all happy to eat.

I used Greek spices for today’s recipe. But the sky is the limit as far as spicing goes.  You could use Indian spices, Asian spices or Mediterranean style spices too. That’s why this recipe is so great. It can be used as the base for many more meals.

If you would like to check out some more chicken recipes then have a look at The easiest and most delicious chicken lo mein recipe , Thai peanut butter chicken curry or one pot Italian chicken and brown rice for  some more recipe inspiration.

I hope that you enjoy eating this meal as much as we did. Chat soon, Leanne xoxo

 

Easy and healthy crispy roast chicken and baby potatoes

 

4 leeks, topped and tailed then washed and sliced

3 sticks celery , washed and sliced

10 – 14 baby potatoes

Salt and pepper to taste

4 tsp olive oil

1 x chicken (spatchcock)

4 Tbsp fresh Thyme

1 Tbsp bottled oregano

1 tsp crushed garlic

Zest and juice of one lemon

 

Method

  1. Place the leeks and celery at the bottom of an oven proof dish
  2. Place the potatoes in a bowl, drizzle with 2 teaspoons of the olive oil, season with salt and pepper and then place on top of the leeks and celery
  3. Combine the remaining 2 teaspoons of olive oil with the thyme, oregano, garlic, lemon zest and lemon juice
  4. Rub the olive oil-lemon mixture all over the chicken and place in the middle of the baking dish
  5. Place the chicken dish into the oven and bake at 180C for 95 minutes, turning the chicken at 60 minutes and then again at 80 minutes

 

The perfect healthy FISH Christmas dinner!


The perfect healthy fish Christmas dinner planned just for you!

 

Wouldn’t it be nice if someone could plan the perfect healthy Christmas dinner just for you? Well here you have it! From starters to desert this is the perfect Christmas meal for you.

The meal includes a wonderful slow roasted tomato, garlic and thyme soup and baked salmon with yogurt dill dressing to start off with. The soup is followed by a succulent oven baked ‘fried’ fish with two side dishes which include a low carb sugar free pumpkin pie and honey mustard roast sweet potatoes. Your main meal also includes a wonderful salad with tomatoes, baby marrows, palm hearts and toasted pine nuts.

To end off your meal with a flourish, the sugar free sweet potato chocolate brownies, low carb choc chip cookies and chocolate swirl meringues are all to die for.

So why not make this Christmas as special as any other Christmas but without any extra kilos at the end of it! What could be better than delicious food with benefits!

I wish you a wonderful festive season and look forward to sharing new recipes with you in the New Year.

 

MENU

 

STARTERS

 

Slow roasted tomato, garlic and thyme soup

2kg salad tomatoes

1p sprigs fresh thyme

6 cloves garlic

2 small red onions cut into wedges

Salt to taste (I used pink Himalayan salt)

Pepper to taste

olive oil

500ml vegetable stock

 

Method

  1. Cut the tomatoes in half and place them into a baking tray
  2. Add the fresh sprigs of thyme, the garlic cloves and the red onions making sure to distribute them evenly around the baking tray
  3. Drizzle the olive oil generously all over the ingredients in the tray and place the baking tray into the oven
  4. Roast the tomatoes at 180⁰C for about an hour or until the skins are staring to peel away from the tomatoes and there are bits of charred skin on some of the tomatoes
  5. Once the tomatoes have cooled down, peel the skin off the tomatoes and place the inside of the tomatoes into a pot big enough to hold all the tomatoes and stock
  6. Once all the tomatoes have been peeled and added to the pot (and the skins have been discarded) add the rest of the ingredients including all the liquid in the pan into the pot with the peeled tomatoes
  7. Add the stock to the pot and blend the ingredients in the pot with hand blender
  8. As soon as the tomato soup is blended and you have checked the soup to see that the seasoning is correct you are ready to enjoy your scrumptious and healthy bowl of soup

 

Delightful baked salmon with a yoghurt dill dressing

 

300g fresh salmon (3 x 100g fillets) – or for as many guests as you are having

 

Dressing

½ cup full fat, thick yoghurt

2 Tbsp fat reduced mayonnaise

1 tsp dried dill

3 Tbsp water

Salt to taste

 

  1. Pre-heat the oven to 180⁰C
  2. Place the salmon on to a baking tray lined with baking paper and season with salt
  3. Put the baking tray into the oven and bake the salmon for 10 – 12minutes depending on how you like your salmon cooked
  4. Once cooked, remove the salmon from the oven and allow it to cool down
  5. Add all the dressing ingredients into a bowl and mix well to combine
  6. You can either serve the sauce separately to the fish or drizzle ove the top of the fish to serve

 

MAINS

Oven baked ‘fried’ fish

1 ½ cups all purpose flour

2 Tbsp fish spice

1 Tbsp chicken spice (this isn’t a mistake, it gives the fish an outstanding flavour)

4 eggs

2 Tbsp oil to cook (I used canola for this recipe because the smoking point is higher than olive oil and so is a better choice when you are cooking at temperatures above 180C)

900g firm white fish

 

  1. In a bowl combine the two spices and mix well
  2. In a separate bow beat the eggs until they are well mixed
  3. Cut up the fish into 1 inch/ 2.5 cm pieces and begin dipping each piece into the flour
  4. Once each piece has been dipped into the flour, dip each piece in the beaten eggs and then coat each piece in the flour again I find that dipping into flour, then egg, then flour again gives a nice crispy outside)
  5. Place one tablespoon of the oil onto a non-stick baking pan and place the pan into an oven that has been pre-heated to 200C
  6. Leave the pan to heat up for a few minutes in the oven so that when you place the fish onto the pan it is already hot
  7. Once the pan has heated up then place all the fish pieces onto the pan and put the pan with the fish back into the oven for 10 minutes
  8. After the 10 minutes is finished remove the pan from the oven, add the second tablespoon of oil to the pan and turn each piece of fish over making sure that the second side of the fish get coated in the oil
  9. Place the pan back into the oven for a further 10 minutes 9during this time I gave the pan a shake to make sure that there was no raw flour left on the fish)
  10. After the 10 minutes is finished take the pan out of the oven and your oven ‘fired’ fish is ready to eat, enjoy!

 

Low carb sugar free pumpkin pie

 

1kg pumpkin, cut into cubes

2 eggs

2 egg whites

½ cup lite coconut milk

½ cup almond flour

1 ½ Tbsp stevia erythritol blend

¼ tsp cinnamon

½ tsp baking powder

 

Method

 

  1. Steam the pumpkin for 40 – 45 minutes or until it is soft enough to mash
  2. Allow the pumpkin to cool down a bit and then add the rest of the ingredients
  3. Mix the ingredients well so that there are no lumps of almond flour and pour into a baking dish that has been sprayed with olive oil spray
  4. Bake the pumpkin pie for 55 – 60 minutes or until it is set
  5. Enjoy!

 

Honey mustard roast sweet potatoes

 

1 kg small sweet potatoes (you can use any variety of sweet potatoes and yams will work well too)

 

Dressing

1 Tbsp honey

2 Tbsp olive oil

1 tsp Dijon mustard

½ tsp salt

2 Tbsp water

 

Method

  1. Combine all the dressing ingredients together in a bowl and mix well
  2. Place the sweet potatoes into an ovenproof baking dish and pour the dressing over the potatoes
  3. Bake in the oven 180C for 1 ½ – 2 hours or until the sweet potatoes are cooked through (if you poke them with a knife, the knife should go through easily)

 

Tomato, baby marrow and palm heart salad with toasted pine nuts

 

450g baby tomatoes of various different sizes

1 heaped cup sliced palm hearts

4 baby marrows, sliced

14 green olives, pitted and sliced

2 spring onions, chopped

¼ c pine nuts

 

Dressing

1 Tbsp olive oil

4 Tbsp red wine vinegar

1 tsp garlic and herb seasoning

Salt and pepper to taste

 

Method

 

  1. Cut the baby tomatoes in half and place into a salad bowl
  2. Add the palm hearts, sliced baby marrows, green olive and spring onions to the tomatoes
  3. Place the pine nuts onto a baking tray and toast in the oven for 5 minutes at 180⁰C
  4. Remove the pine nuts from the oven, allow them to cool down and add to the salad with the rest of the ingredients
  5. Combine the salad dressing ingredients and mix well
  6. Pour the salad dressing over the salad ingredients and toss well to combine all the flavours well
  7. This salad is best served at room temperature

 

DESERT

Fudgy sugar free sweet potato brownies

 

1 large sweet potato (should fill a 250ml cup when mashed)

2 tsp oil

40ml (Half of a third of a cup) coconut oil

¼ c stevia (make sure it’s one that it’s suitable for baking or it goes very bitter)

¼ c castor xylitol (finely ground)

2 Tbsp honey

½ cup cocoa powder

½ cup almond milk

1 large egg

½ tsp baking powder

½ tsp Vanilla extract

 

  1. Drizzle the sweet potato with the oil and bake in the oven at 180C for about 45 – 60 minutes or until it’s properly cooked through and soft enough to mash
  2. Once cooled own peel the sweet potato and mash well
  3. Combine the mashed potato with the rest of the ingredients and mix well
  4. Pour the batter into an ovenproof dish that is about 22cm x 22cm in diameter and bake at 180C for 40 minutes

 

Low carb choc chip cookies

 

1 cup cashew nut butter*

½ cup castor xylitol

2 Tbsp coconut flour

1 Tbsp chocolate chips

1 jumbo egg

¼ tsp baking powder

*cashew nut butter can be quite expensive so feel free to use the nut butter of your choosing

Method

 

  1. Mix all the ingredients together until they form a dough
  2. Take spoonful’s of the dough using a teaspoon and form each spoonful of dough into a ball so that each ball is roughly the size of  a large walnut
  3. Place each ball on a baking tray lined with baking paper and bake at 180C for 10 minutes. When they come out of the oven they are soft and they harden as they cool

 

Sugar free chocolate swirl meringues

 

3 extra large egg whites

2 Tbsp stevia-erythritol blend (it must be suitable for baking or it goes very bitter)

¼ tsp lemon juice

¼ tsp vanilla extract

1 Tbsp boiling water

¼ tsp cocoa powder

 

 

Method

  1. Combine the cocoa powder and boiling water, mix them well and set aside
  2. Separate the eggs and place the egg whites into a clean bowl (if the bowl has any residue or isn’t clean then the egg whites won’t whip)
  3. Beat the egg until the they are starting to form peaks
  4. At this point start slowly adding the stevia until the egg whites are looking glossy
  5. Then add the lemon juice and vanilla until the meringue mixture has formed stiff peaks (the ultimate test is if you turn the bowl over then the egg whites stay in the bowl))
  6. Drop a few drops of the cocoa mixture into the eggs whites and fold the mixture 2 – 3 times to incorporate the chocolate (be very gentle doing this and don’t fold more than two or three times or you won’t get the swirl effect
  7. Pre-heat the oven to 120⁰C
  8. Place the meringues into the oven and immediately reduce the oven temperature to 100⁰C
  9. Bake the meringues at 100C for one hour
  10. After an hour turn the oven off, open the door to the oven slightly and allow the meringues to cool down in the oven
  11. Once they have cooled down the meringues are ready to serve and eat

 

If you would like to view a similar Christmas dinner with options that aren’t only fish then have a look at The perfect healthy Christmas dinner. Also if you would like more fish recipe ideas then feel free to have a look at skinny tuna lasagne or airfryer baked salmon.

Disclaimer

Please feel free to add the link to this post to your articles but this article is an original publication and All rights are .reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers. Copyright. Sandtondiet 2018.

 

 

 

 

 

 

 

Outstanding Asian pineapple and beef kebab recipe


Outstanding Asian pineapple and beef kebab recipe

 

This Asian pineapple and beef kebab recipe is absolutely delicious. The Asian flavours together with the tender beef and zingy pineapple make this recipe an absolute delight to eat.

This beef kebab recipe is also a great way to stretch an expensive cut of meat. I got nine chunky and substantial skewers out of the 600g of beef that I used in this recipe. This Asian pineapple and beef kebab recipe uses a few simple but flavour packed ingredients to make a wonderfully tender and succulent kebab.

This recipe is also fabulous because it is so quick and easy to put together. And lets be honest, who doesn’t like quick and easy? We absolutely loved this recipe and I’m sure you will too.

If you need other delicious beef recipes then why not try out this Outstanding shredded beef recipe or these Healthy and quick baked Italian meatballs

I would love to see photos of your cooked Sandtondiet recipes! Chat next week, Leanne

 

Asian recipe

outstanding Asian pineapple and beef skewers

Asian Beef and pineapple kebabs

 

600g flap (or any steak quality beef)

 

Marinade

½ cup orange juice

1 tsp freshly minced ginger

¼ cup low sodium soy sauce

1 Tbsp olive oil

2 Tbsp honey

 

1 red pepper , cut into 2,5cm/ 1 inch squares

1 yellow pepper, cut into 2,5cm/ 1 inch squares

1 whole pineapple, peeled and cubed

3 – 4 medium purple onions cut into chunks

 

8 – 9 bamboo or wooden skewers

 

Method

 

  1. Cut the meat into 2.5cm / 1 inch cubes and set aside
  2. Combine the ingredients for the marinade and mix well
  3. Add the beef chunks to the marinade and mix well so that each piece is well coated in the marinade
  4. Cover the dish with the meat in it and place it into the fridge so that the meat can marinade for a few hours
  5. While the meat is marinating place the skewers into a container with water and allow them to soak for a few hours (don’t skip this step or your skewers may burn)
  6. Once the meat is finished marinating take it out of the fridge and begin threading the skewers with your prepared ingredients
  7. Thread on a cube of meat, then onion, pepper and pineapple and then repeated the process until the skewer is fully loaded
  8. Repeat the process until all you skewers have been threaded
  9. Pre-heat the oven to the grill (broil) setting and make sure that the rack in the oven is placed correctly so that you can grill (broil) your skewers
  10. Place the skewers into a roasting tray which has a roasting rack in it and place the tray into the oven to begin grilling (broiling) your beef and vegetable skewers (make sure that the kebabs are not too close to the grill or they may burn. See the images of the cooking process to see where I placed my kebabs in the oven)
  11. Cook the kebabs for 5 minutes, remove them from the oven and turn them over and place back into the oven to cook the next side of your skewers
  12. Repeat this process three times so that you total cooking time is 15 minutes
  13. Quick, easy and there is dinner ready in no time, enjoy!