Just me playing around in the kitchen!
An undercover healthy product! This dish features a unique way to incorporate lentils into a snack. The pureed lentils acts to replace some of the oil content in the recipe – raising the protein, fibre and lowering the fat content! Enjoy these as part of your breakfast, a snack or a dessert.
This combination is fantastic! On a whole wheat greek pita, I used a creamy sweet potato base instead of tomato sauce and topped it off with some caramelized onion, kale and mozzarella cheese! A very inexpensive, quick and healthy vegetarian recipe! If you’re cooking for one person, make four at a time and use it for lunches that week or freeze for later.
What a great low carb, low calorie, gluten free, vegetarian dish! It can also be used as a pizza alternative – try this out for a late night snack after the pub!
Lately I’ve been experimenting with trying to incorporate fresh herbs into my recipes. A minimal amount of fresh herbs can add so much flavour profile to a dish without the added calories! A dietitian’s dream! However, the issue with a recipe only calling for a minimal amount of herbs is that…so much is left over! What is to be done with the leftovers before these wonderfully fragrant flavorings expire in the back of our refrigerators? See below for a couple of ideas.
Wheat Berries with Eggplant and Pomegranate Salad – serves 4
I love this little bowl of festive goodness. I’ve recently discovered a love for pomegranate seeds – nature’s fruit gushers! Great on their own as a snack, in smoothies or to add a lovely touch to a salad bowl like this one.
What a fun little low-carb recipe! Now, I’m not one to say that carbs are evil by any means, as they are defiantly an essential part of our diet.
