There’s nothing like soup to warm you on a cold winters day.  This Moroccan tomato and chickpea soup contains a warming mixture of spices, including the Tunisian chilli paste called harrisa.  This is made with chilli, garlic, caraway seeds and other herbs and spices.  It’s available at specialty food stores and many supermarkets.  I bought a tube for $2.50.  Using a little of this gives the soup a little kick, but it’s not super spicy.  

Unlike some winter soups, this Moroccan tomato and chickpea soup is super quick to make as it uses canned tomatoes and chickpeas.  It’s also very budget friendly.   It’s easy to make up a pot and have a warming lunch ready within 20 minutes.

Here’s how.

Print

Moroccan Tomato and Chickpea soup

Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 4

Ingredients

• Olive oil
• 1onionfinely chopped
• 4clovesof garlicfinely chopped
• 1.5teaspoonscumin
• 1/4teaspooncinnamon
• 2teaspoonssmoked paprika
• 1.5tablespoonsharissa paste
• 2x 400gcans chopped tomatoes
• 1 400gcan of chickpeasrinsed and drained
• 2.5cupschicken stock

Instructions

1. Heat the oil in a saucepan over a medium head and add the onion and garlic and cook for 5 minutes. 

2. Add the cumin, cinnamon, smoked paprika and harrisa paste and cook for 1 minute. Add the tomatoes, chickpeas and chicken stock and bring to the boil.

3. Reduce the heat and simmer for approximately 15 minutes

4. Serve with crusty sourdough bread.  I spread mine with Philadelphia and a touch of harissa and it was delicious.

Recipe Notes

Recipe adapted  from Donna Hay Magazine June/July 2011

It’s that time again – a round up of ‘What I ate Wednesday’ featuring the most delicious falafels and my fave salted caramel snack balls.  Here it is!!

Breakfast:

I’m a real sucker for the reduced to clear bins at the supermarket and I found some organic sourdough bread in there that was close to it’s best before date for $1.50.  So I put it in the freezer to use for toast.  I found it hard to get moving this morning so it was a super simple breakfast of crunchy peanut butter on the sourdough toast accompanied with a coffee.   As you can see I like my peanut butter thick!

Snack:

For morning tea I had a banana, an instant coffee plus I had some chocolate in my bag and I had a row of that. I think when it comes to dark chocolate, this is one of my favourites.

Lunch:

I made falafels on Sunday night (which you would have seen on instastories if you follow me on Instagram) and even though I REALLY couldn’t be bothered I’ve been super grateful this week as they’ve been delicious for lunch!  They’ve got kumara in them which gives them a delicious texture and stops them from going dry.

I also cooked and froze some brown rice which is a good to the falafels.  Lunch looks like it took a lot of time but it was actually super simple because I had the falafels and rice ready already and the salad was left over from dinner the night before.  I just added an extra tomato and a big blob of pesto, some mayo and chutney which make it taste delicious.

To finish off lunch I had a decaf coffee and some Tom and Lukes Salted Caramel Snack Balls.  I am in love with that flavour.

Snack:

Even though I really like fruit I’ve found I’m not always eating two pieces a day.  So I’ve been trying to make an effort to include more variety.  I love mixed berries and yoghurt so I bought this to work.  I add some chia seeds with the frozen berries as they soak up the liquid as the berries defrost and stop the yoghurt from getting too runny.  This yoghurt was a mix of plain unsweetened probiotic yoghurt and the boysenberry Collective yoghurt. I find it a wee bit sweet by itself but love the flavour so I often mix it.  I only had blueberries in the freezer and they weren’t that nice defrosted so this snack was kind of disappointing and not very satisfying.

Someone in the office had quinoa chips, which are really just the same as any other chip but made out of quinoa flour.  I had a few of these which were tasty.  I think if my berry snack had been satisfying I wouldn’t have had them but it wasn’t and I felt like something else.

Dinner:

Wednesdays are always a bit of a rush at dinner time as I work half an hour later. I quite often do something in the crock pot and today it was a casserole. I had it with veggies (which I overcooked – doesn’t that suck!)  and potato/kumara mash.  It’s definitely not the most attractive meal in the world (especially with this photo taken in the evening), but it’s always a satisfying meal!

And that’s a wrap!  See you next week for another episode 🙂

SaveSave

SaveSave

SaveSave

What I ate Wednesday used to be a regular feature here on Eat Well NZ until mum life hit and it’s been a long time since it featured.   But after a few requests, I’ve decided to start it up again.

What I ate Wednesday is not about what you should eat.  Because diet culture (sometimes sneakily disguised as ‘wellness’) has taken us so far away from what ‘normal’ eating can look like, some people have told me it’s helpful to see what ‘normal’ eating can look like and that food isn’t just about fuel but about enjoyment, pleasure and nourishment.   And I know I’m nosey and like looking at other people’s meals and snacks for inspiration so I thought you guys might like to do the same too!   Everyone has different dietary preferences and need different amounts of food (which varies day to day too) – so keep that in mind when reading.  

So here we go.  Here’s my latest ‘What I ate Wednesday’ post – and yes it is Friday haha! I never got time to post it until today.

Breakfast:

I mentioned over on Instagram that I’ve been in a bit of a food ‘funk’ lately.  I haven’t been organised and I haven’t been planning which has often meant I haven’t had foods at home that appeal to me and since I’ve been tired thinking about preparing food in the morning has been an effort!   So I got organised in the weekend and made some things to have on hand, including this chocolate peanut butter granola.  It has a base of oats toasted with a peanut butter/cocoa and honey mix with added almonds, sunflower seeds, cranberries and freeze dried raspberries.  I had this with some probiotic yoghurt and milk which was a tasty combination!

I wasn’t that hungry this morning so I just had a small bowl, then I made a latte and had this while catching up on a few emails at home.   I definitely think the coffee machine is my favourite appliance at home.

Morning Snack

Tasti sent me these yummy nut mixes so they’ve been on the menu lately for morning tea.  I also went out and bought a second coffee…..  I’ve been super tired lately because I’ve been busy and I’ve had too many late nights. So I went for a walk to the cafe down the road and got coffee.   I have a Keep Cup but I have lost it – so yes it’s a takeaway cup but at least the Mojo ones are plant based and compostable!  And the lid can go in the recycling.

I think wanting a second one is sometimes psychological – simply wanting something nice for a pick me up.  I definitely can’t have more than two or I start feeling agitated.  I started to watch this webinar but then our internet connection went slow so I gave up (for now).  Gut health is such a fascinating topic!

Lunch

I’ve got a thing for coleslaw at the moment.  I like the crunch and flavour of it when it’s combined with something creamy in texture like mayo and hummus.  So for lunch I had it with brown rice, hummus, avocado and a couple of eggs I boiled in the morning when I was getting ready.  When I’m more organised I cook my own rice and freeze it to use for lunches but sometimes I just buy the instant rice packets.  This was a satisfying, yummy lunch and I finished it off with a couple of these Tasti Peanut Butter and Caramel Balls because I felt like something a little sweet.

Afternoon Snack

Bananas are an easy snack for me – prepackaged, portable and ready to go!!

Dinner

I work later on a Wednesday so dinners are always something that’s quick and easy since I have a hungry child that needs to eat early-ish.  I made spaghetti Bolognese with pulse pasta.  I have nothing against normal pasta but I love the fact that this is a great source of fibre and made from legumes which are nutrient dense.  Plus I like the taste (which is of course important!).  I made the bolognaise with mince, lots of mushrooms, onions and leeks (because I’ve still got quite a few leeks in the garden that need using).  I cheated and used a jar of garlic, onion and tomato pasta sauce to go with it.  I served it with some broccoli and cheese on top.    Mince and pasta dishes are always a hot fave with Elise so we usually have something with mince once a week.

I was sent a box of Remedy Kombucha the other week so I had one with dinner – this flavour is my favourite one I’ve tried so far from the Remedy range.

After Dinner

It was such a nice warm evening my husband suggested we go for a walk down the road to the shop and get an ice cream.  I was still quite full for dinner so I got one to have later.

I’ve seen the new Whittaker’s & Tip Top ice creams advertised and since I love Whittaker’s chocolate I got one.  Having the Whittaker’s chocolate coating was delicious but the maple caramel swirl in the ice cream was a wee bit sweet for me. The dog enjoyed everyone’s left over ice-cream!

PS I did drink water through the day too – I just didn’t photograph it 🙂

Warm winter salads make a delicious side dish and make the most of seasonal produce.    This winter vegetable salad also makes the most of the beautiful fruit the persimmon. This beautiful deep orange fruit is sweet and crisp and provide a source of vitamin C, vitamin A and dietary fibre.  Now is the time to try persimmons as they area only available for a short season – from May to mid-August  Go to your local supermarket or fruit shop and get some today!

They can be peeled and eaten like an apple, add them to smoothies, cook them, slice and add to salads, chopped and used in a salsa – there are lots of ways to use this versatile fruit.

This recipe for winter vegetable salad with persimmon, walnut and feta makes a nice side dish to a crispy roasted chicken.   And it’s great for leftovers the next day too. 

Here’s the recipe.  PS if you hate sprouts, just leave them out 🙂

Winter Vegetable Salad with Persimmon, Walnut and Feta

Ingredients:

1/2 cauliflower
300g brussels sprouts
1/2 butternut squash pumpkin
1 tablespoon oil
Moroccan spice mix – Ras el Hanout (found in the herb/spice section)
2 persimmons
2 tablespoons dried cranberries
1 bag of baby spinach
80g feta cheese
1/4 cup walnut halves

Dressing:

1 tablespoon neutral flavoured oil
Juice from 1/2 a lemon
1 teaspoon of honey

Preheat oven to 180 degrees Celsius.   Cut the cauliflower into small florets, and halve the Brussels sprouts.  Peel the butternut squash, scoop out the seeds and then cut the flesh into small pieces around 1cm thick. Place the vegetables on a roasting dish and drizzle with oil.  Sprinkle the cauliflower with the Moroccan spice mix.  Place in the oven for 20 minutes, turning once during cooking.  After 20 minutes, you may need to remove the cauliflower and sprouts then cook the pumpkin for another 10 minutes. Test the pumpkin by poking it with a fork.  If you can easily push the fork through, it’s cooked.

Peel the persimmons, cut off the ends then into rounds, then quarters.

On a platter or bowl, spread over the baby spinach.  Arrange the roasted vegetables and persimmons on top, then sprinkle over the feta cheese, walnuts and cranberries.

To make the dressing, put the ingredients in a small jar and shake to combine.

Serve the salad straight away with a drizzle of the dressing.

This post was sponsored by NZ Persimmons

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

At this time of the year I love to make salads for meals.  When it’s hot and you don’t feel like spending hours in the kitchen (which is all the time for me haha!), a quick throw together summer salad makes a delicious meal or accompaniment for the BBQ.  In my opinion, key to a good salad is both a mixture of textures, flavours and colours. Think  crunch from cabbage or nuts and seeds, sweetness from fruit, colour from brightly coloured vegetables and the saltiness of feta or halloumi.  Mixing together a few of these different tastes and textures makes for a delicious meal.

Here’s some of my favourite combinations that have been getting great reviews.

Rice and quinoa salad with halloumi and summer roast vegetables

This has been one of my favourite dishes this Summer (except I’ve had to cut the halloumi out for reasons I’ll explain later – boooo!).  I’ve had lots of rave reviews including this comment on my blog. Click here for the recipe.

This was delicious. Made my own modifications to the oven roasted vegetables and the dressing made with honey rather than pomegranate. But even my anti- vegetarian dishes husband ate this as a main meal!

Citrus Chicken Salad

Fresh, fruity and delicious is how I’d describe this summer salad. I like to add some cooked kumara to make a filling, nourishing lunch or dinner.  Check out the recipe here.

Brown Rice Salad with Broccoli, Cranberry and Almond

Getting your five plus a day be a totally delicious experience and this brown rice salad with broccoli, cranberry and almonds certainly fits into that category.  Cranberries pair really well with the broccoli and almond and add a nice touch of sweetness to the salad.

You can find the recipe here.

Roasted pumpkin, spinach & chickpea salad with halloumi

When I make roast vegetables, I always try to do some extras for leftovers.  This is a salad I make when pumpkin is in season.  The salad is a good source of fibre and it provides protein to help keep you feeling satisfied.  Click here for the recipe.

Save

Save

Save

Save

As I head to the end of my second trimester of pregnancy, I have noticed my appetite has increased.  I’m really hungry when I wake in the mornings so I’ve been having bigger portions, and I’m also more hungry during the afternoon.  It’s completely normal of course, as you do need to provide bubs with extra nutrients and energy, although you definitely don’t need to ‘eat for two’.   I’m just listening to my appetite and hunger/fullness cues and going for options that will nourish us both, with the odd treat if I really feel like it.

Here’s what I ate today.

Breakfast

Surprise surprise breakfast was porridge!  I think I’ve had porridge most days over the past few months for breakfast.  I have really been loving it, but the past few days I’ve been a bit bored of it.  It could just be the toppings (berries) but I’m keen for some fresh ideas – let me know what you’re currently having.  I’m planning on making some more of this granola in the weekend so that will give me another option too.   Today I had porridge with chia seeds, yoghurt, berries plus a nut/seed/fruit/coconut mix sprinkled on to to add some extra crunch.  I’m using chia seeds and LSA most days either with breakfast or with yoghurt/fruit for a snack to boost my omega 3 intake.  Marine sources are best absorbed, but I like to provide myself with a bit of a top up from plant based sources.

I also has a latte at work and enjoyed that whilst catching up on a bit of research on intuitive eating.

Morning snack

Around 10.30am I had some banana blueberry bread I made in the weekend.  I’m loving this recipe – it’s made with coconut flour and wholegrain flour and is also low in added sugar plus it tastes really good!  I’ll be sharing the recipe at some stage, but in the mean time here’s a recipe for  similar version just with banana if you’re keen to try it out.  I also had a small handful of mixed nuts – brazil, almond and cashews.

Lunch

Lunch was kind of reconstructed omelette on toast spread with avocado.  How good is it to have avocados back at a good price?  I cooked the egg and spinach before work and reheated it.  This was pretty tasty and a good mix of healthy fats, protein, carbohydrate and some non starchy vegetables.

I had an early lunch as I run a course on Wednesdays which I start setting up about 11.45am.  We have a break around 2pm at the course and it’s catered so there is fruit and sandwiches.  I had a handful of grapes and a mini sandwich (ie a quarter) which was cheese and tomato.

Back in the office, I had a banana and then a bit later I had a white chocolate sante bar.  I’m not usually a white chocolate person but I really felt like it, so I had it and it hit the spot.

After work I had some carrot sticks I didn’t eat earlier and half a bottle of kombucha that was left in the fridge from yesterday.

Dinner

I felt like it had been a while since I’d had red meat, so tonight we had steak for dinner.  Red meat is of course a good source of iron, and in pregnancy your iron requirements increase therefore including good sources of iron is important.  With our steak we had home made mushroom sauce, onion, Brussels sprouts, broccoli and kumara mash.  A delicious combination!

So that’s me for another fortnight – I hope you enjoyed the latest instalment. And do let me know if you’ve got any delish breakfast ideas I should try.

Save

Save

FIND OUT HOW AT THE BOTTOM OF THIS POST

Incorporating more meat free meals is a simple way to look after both our health and our planet. It’s something that’s always in the back of my mind when it comes to meal planning and I’ve been thinking of new ideas that are filling and tasty.  Creamy cauliflower garlic soup and pumpkin cashew fritters are two success stories in my kitchen experiments and they both get a boost of plant based protein from Bean Supreme Soft Tofu.

The new Bean Supreme Soft Tofu is made from whole soy beans (no GMO soy!) and has a higher water content than their other tofu, hence it’s softer texture.  It is very lightly flavoured so it makes a versatile ingredient to add to dishes, both sweet and savoury.

Soft tofu has a soft, creamy texture and is a source of protein, fibre and also provides calcium so it makes a good base for creating meals.

I used the Bean Supreme Soft Tofu in my creamy cauliflower and garlic soup to provide a creamy texture and to boost the protein content.  It might sound a little weird, but it really works!  The result is a nutritious plant based soup that has a great flavour, creamy texture and is filling too.  I also created vegan pumpkin cashew fritters which also have a lovely texture and flavour, thanks to the cashews, turmeric and curry powder.  These can be served alongside the soup or as a meal in themselves with a side of coleslaw.

Creamy cauliflower, garlic and tofu soup

Ingredients

1 medium sized cauliflower
2 tablespoons olive oil + ½ tablespoon extra
1 medium onion
1 leek (white part only)
6 large cloves of garlic
4 cups vegetable stock
½ cup raw cashew nuts, soaked in boiling water for 20 minutes.
Juice from ½ lemon
2 blocks of Bean Supreme Soft Tofu

To serve:
Pesto
Freshly chopped chives
Extra cashew nuts

Method:

Preheat oven to 160 degrees Celsius.   Rinse the cauliflower, shake off excess water and cut into florets.   Place the cauliflower and the cloves of garlic on a large baking tray, drizzle with the olive oil and season with salt and pepper.  Bake for 20 minutes.

While the cauliflower is roasting, soak the cashew nuts in boiling water and set aside.

Chop the onion in half, then into slices. Rinse and chop the leek into rounds.  Place these in a large pot with ½ tablespoon olive oil.  Stir over a medium heat for around 5 minutes.  Add the vegetable stock and simmer gently.

Once finished roasting, squeeze the garlic from the outer shell and add the garlic flesh to the pot along with the cauliflower.  Drain the cashews and add to the pot.  Simmer for 10 minutes.
Take off the heat.  Add the tofu and lemon juice.  Blend until smooth – if you prefer your soup a little chunky, blend a little less. Add salt and pepper to taste.

Top with a swirl of pesto, herbs and cashew nuts.

Pumpkin, cashew and tofu fritters

These delicious fritters are full of flavour and nutrition.  Serve as a side dish with the soup, or they make a yummy dish in themselves, served alongside brown rice and vegetables.

Ingredients:

1 red onion
3 cloves of garlic
1 cup roasted pumpkin, chopped into small pieces
1 packet  Bean Supreme Soft Tofu
3 tablespoons coconut flour*
2.5 tablespoons chia seeds
1 tsp curry powder
1 tsp turmeric
1 cup cashew nuts
¼ cup sesame seeds
Olive oil, for frying

Peel and finely chop the onion and garlic.  Place in a medium sized mixing bowl along with the pumpkin, tofu, coconut flour, spices and chia seeds. Mix well.

Place cashew nuts in blender or food processor.  Pulse until the nuts are very finely chopped – almost like the texture of almond meal, but slightly chunkier.  Add the nut mixture to the bowl and mix well to combine.

Place the sesame seeds on a plate.  With clean hands, roll the mixture into small balls.  Coat in sesame seeds and place on an empty plate.  Heat a tablespoon of oil in a fry pan over a medium heat.  Add the fritters and pan fry until golden brown all over.

*I used coconut flour as it is quite absorbent, but feel free to use another type – just add a little more if the mixture feels a bit wet.

For more delicious, healthy plant based tofu recipes, click here

GIVE AWAY!!

And thanks to Bean Supreme, for some more healthy recipe inspiration I’ve got Revive Cookbooks 4 & 5 to giveaway.  Revive is a popular healthy cafe in Auckland serving up delicious plant based recipes.

To be in the draw, simply comment below with why you’d like to win and hit the facebook ‘like’ button below.  Prize will be drawn on Monday 11 July and the winner will be announced on this post and notified by email. Open to NZ residents only sorry.

UPDATE – Congratulations Katherine T – you are the lucky winner! Check your emails 🙂

This post was made possible thanks to Bean Supreme.

Save

Save

Save

Save

Save

Save

Save

Save

You can’t beat a good smoothie.  They’re quick, a nutritious light meal or snack and can be bursting full of goodness.  And now there’s a National Smoothie Day on the 30th March to celebrate that fact.  So to celebrate, I’ve teamed up with NutriBullet to bring you four new smoothie recipes that you’ll be sure to love.

Creamy chai spiced banana smoothie

Chai tea has an amazing taste and it makes a delicious flavour boost for this banana smoothie.  This combination is a new favourite for me, especially as the weather cools down a little. Add an extra sprinkle of cinnamon on top to enhance the flavour.

Ingredients:

1 cup almond milk
1 chai tea bag
1/2 teaspoon vanilla essence
sprinkle of cinnamon, plus a little extra for topping the smoothie
3 heaped tablespoons Greek yoghurt
1 banana
5 cashew nuts
2 teaspoons chia seeds

Pour almond milk into a glass and add the tea bag.  Allow the tea to infuse for around 3-5 minutes, dunking the tea bag up and down a few times to help release the flavours.  Discard the tea bag then add the chai flavoured almond milk into the NutriBullet with the remaining ingredients.  Blend until smooth. Pour into a glass and sprinkle with a little extra cinnamon.

Berry Bliss Smoothie

This probiotic rich smoothie thick, creamy and is great for your gut, with both good bacteria and fibre from the seeds, fruit and vegetables.  You can’t taste the cucumber as the fruit hides the flavour.

Ingredients:

1 cup frozen berries (I used boysenberries)
1 banana, sliced
1 red fleshed plum, stone removed
1/2 cup cucumber
1 cup milk kefir
3 teaspoons chia seeds
2 tablespoons probiotic yoghurt

Place all the ingredients in your NutriBullet and blend until  smooth and creamy.

Tropical Mango Smoothie

This tropical smoothie is a tasty mix of tropical fruit and some vegetables too. It contains cucumber and avocado which you can’t taste, but they add extra nutrition and creamyness.  The chia seeds and nuts add some fibre and healthy fats for a filling, tasty smoothie.  You could add a little more pineapple if you prefer it sweeter.

Ingredients

1/2 cup chopped pineapple
1/2 cup frozen mango pieces
2 slices of avocado
1/4 cup chopped cucumber
1/2 cup coconut water (add more if it’s a little thick)
juice from 1 lime
1 tablespoon coconut threads
1 tablespoon chia seeds
1 tablespoon cashews

Place all ingredients in the NutriBullet and blend until smooth. Garnish with mint and a slice of pineapple.

Chocolate Hazelnut Smoothie

This thick, creamy smoothie is really delicious and I see it as a healthier alternative to a milkshake rather than a go to every day smoothie.  It’s sweetened with dates and the delicious flavours from cacao and hazelnuts. The Greek yoghurt helps make it thick and creamy as well as providing a source of protein.  You can add a scoop of protein powder to up the protein and also a little chocolate hazelnut butter to enhance the flavour if you wish. I added a teaspoon of chocolate hazelnut butter and it was delicious.

Ingredients:

1 -2 medjoul dates, pits removed
1/2 banana
1 teaspoon cacao powder
3 heaped tablespoons Greek yoghurt
1  almond milk
1/2 teaspoon vanilla essence
2 teaspoons chia seeds
Approximately 6-8 hazelnuts
(Optional: scoop of protein powder, 1 teaspoon chocolate hazelnut butter)

Simply blend all the ingredients together in your NutriBullet and you’ve got a creamy, chocolately drink.  Delicious.

Do you have a favourite smoothie?  Do let me know your favourite mix in the comments below.

This post was made possible thanks to NutriBullet.

Firstly, apologies as last Wednesday was supposed to be ‘What I ate Wednesday’, however I was sick and all I ate was a couple of pieces of toast with marmite. And as you can imagine, that would not have been the most exciting day of eating to feature!  So I’ve done it today instead.

Here’s my day of food in pictures.  These photos aren’t exactly master pieces but you get the idea 🙂

Breakfast today was muesli, Greek yoghurt and some stewed plums.  My muesli was a real hybrid today.  It was a mix of a homemade one, a one my husband bought and another one I bought.  I had a little of each as there wasn’t much left! There was oats, almonds, seeds, coconut and just a really small amount of dried fruit. For Greek yoghurt I usually buy Anchor Greek.  It’s the highest in protein so it’s great to help keep you feeling full.  If you remember my big plum haul from a few weeks back, I cooked some up and froze them in little glad bags.  They’ve been handy to defrost as I need them and they taste amazing with Greek yoghurt.

When I got to work I had 1/2 an instant coffee. The coffee at work isn’t the greatest so I didn’t finish it.

I spent most of the morning on the road for work.  I was a little hungry when I got back late morning and needed something to tide me over until lunch.  I am not usually much of a cracker person, but one of my favourite snacks at the moment is wholegrain crackers with either tomato or cucumber and cheese. FYI, crackers vary so much in terms of nutrition, so do check out the nutrition information before you buy.  I’ve got some chutney, cucumber and cheese that is in the fridge at work at the moment, and I have a box of crackers at my desk.

I’ve got lots of cucumbers in the garden so at the moment and pretty much everything comes with a side of cucumber! I had 3 sesame and chia crackers with chutney, cucumber and cheese.

For lunch I had left over panko crumbed fish, roasted cauliflower and zucchini and salad.  I love having leftovers, it makes lunch so easy the next day.  I also took a small amount of quinoa from the freezer and defrosted and heated that to go with lunch.

I usually take fruit and yoghurt to work for snacks but I forgot them today, so I went to the supermarket and grabbed a small bunch of grapes and a yoghurt.  I ate these about 3.30pm.  I then had just a couple of nuts which I forgot I had (not pictured).

Dinner tonight was a new recipe. I have so many recipe books I thought I should really start to use them more and experiment a bit so I made Chelsea Winter’s Sesame Chicken.  Minus the sesame seeds. Whoops.  I thought I had some but turns out I didn’t. It still tasted pretty good.  I served it with soba noodles and stir fried broccoli, capsicum and zucchini. My dinner had about 1/2 cup of broccoli, a zucchini and half a large capsicum in it – so about three serves of vegetables.

It’s quite an interesting exercise to reflect on a days eating.  I always try and get vegetables in at lunch as well as dinner.  Food doesn’t have to be expensive, fancy or contain superfood powders to be healthy.  My day is pretty basic, but covers a range of food groups and is nutrient dense, but tasty too! In terms of sugar (since it’s a hot topic right now), there would have been a small amount in the muesli from dried fruit, some in the chutney, a little in the yoghurt (the sugar is mostly from lactose, but it did have a little added in the berry) and the sauce for dinner also had some honey in it.  But seriously, nothing to stress about in the context of a healthy, balanced diet and likely to be under the recommended intake.

So that’s it – I’ll be back with another episode of ‘What I ate Wednesday’ in two weeks time!

Chewy Snickers Slice

This chewy snickers slice is a bit of a healthier version of the traditional snickers bar.  I haven’t shared a sweet treat recipe for a while, and since it’s a long weekend with bit more time to have a play in the kitchen, I thought you guys might like this.   The combination of dates, peanuts, peanut butter and puffed grains topped with a home made dark chocolate topping is quite delicious.

I love peanut butter and I love chocolate, so for me, it’s a perfect match.  It is also super simple and quick to make which makes it even better!

This was a recipe I slightly modified from the Donna Hay Fresh magazine which recently came out.  This is a fairly new publication which shares healthier recipes compared to some of Donna Hay’s traditional ones.  It’s beautifully photographed and I find myself flicking through for inspiration quite a bit.

It’s only $9.99 and it has some delicious recipes in it so I’d recommend picking it up if you are after some healthy food and healthier sweet treat inspiration.

Here’s the recipe:

Chewy Snickers Slice (a healthier version)

300g fresh dates, pits removed
1/2 cup natural peanut butter
2 teaspoons vanilla essence
1 cup of puffed millet (or brown rice, or puffed quinoa – choice is yours)
1/2 cup raw peanuts, chopped
100g dark chocolate, melted

Place the dates, peanut butter and vanilla in a food processor and blend for 2-4 minutes until the mixture is well blended into a paste.

Place in a large bowl with the puffed millet and peanuts and stir gently to combine.

Line a loaf tin with non-stick baking paper so it comes up over the edges.  Press the mixture into the loaf tin.  Spread over melted chocolate and spread evenly over the base.

Refrigerate until set.  Remove from the tin and slice into thin slices with a hot knife.

Store in the fridge.