Spiralized Twisty Fries

This version of the fast food favourite takes only five minutes to put together and is super satisfying.
You also get to play with my favourite kitchen toy; The Spiralizer, which is always fun (for me)!
Not even a recipe really, all you need is your desired mix of seasoning and a potato. Simples!

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My seasoning mix is pretty predictable as you’ll note from so many of my recipes and is only a guideline for you to use,
coat your twisties with whatever seasoning you’re in the mood for.
Below is my usual;

1 Tsp. Garlic Powder
1 Tsp. Smoked Paprika
1 Tsp. Cracked Black Pepper
1 Tsp. Salt
1/2 Tsp. Chili Flakes
1. Tbsp. Olive Oil

You will also need 1 large (sweet) potato

Method

Preheat the oven to 160 Degrees C.
I always leave the skin on the potato or sweet potato as so much of the vegetables nutrition is locked into the skin.
My advice is to give the spud a good scrub and then swirl it through your Spiralizer.
Once Spiralized, coat the twisties in the olive oil and your chosen seasoning evenly.
Spread them out on some greased parchment paper and place on an oven tray in the middle of your oven.
These twisty fries only need about 8-10 minutes so be sure to keep an eye on them, shaking the tray about 5 minutes in to
keep them from sticking to the parchment paper.
Remove your twisty fries from the oven once golden brown and serve with your favourite sauce.
Delish!

Porridge Bread – The Ultimate Alternative!

Anyone who knows me will tell you that I literally cannot get over this concept as an alternative to regular bread. I genuinely think it is one of the best ideas to hit the healthy food lovers menu-ever!
Porridge bread is simple, wholesome and a genuine alternative to bread. It can be made as sweet or savoury and I guarantee you will wolf it down.
My favourite way to have porridge bread is toasted with a poached egg for breakfast but that’s not to say you won’t find me adding some fresh raspberries through it and
enjoying it with a nice big cup of tea in the evenings either.

The basic recipe is as follows but scroll down further for some ideas as to what else you can add.

 

Ingredients

1 large tub of (fat free) Greek style yoghurt (usually 500 ml)
2 large tubs of porridge oats (rinse out the yoghurt tub and fill twice with oats)
1 Tbsp. Baking Soda
1 Tsp. Salt
125 gram of your favourite extras

Extras for porridge bread can be anything you like really, here is some inspo if you’re not sure where to start;

Pumpkin seeds
Linseeds
Flax seeds
Chia seeds
4 seed mix
Crushed almonds
Crushed walnuts
Crushed hazelnuts
Chopped olives
Chopped sundried tomatoes
Finely chopped pancetta
Grated parmesan
Spinach
Feta
Garlic
Cinnamon
Sultanas
Raisins
Chopped pitted dates
Raspberries
Blueberries
Dried figs

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Method

Preheat your oven to 180 Degrees C.
Grease up a medium size loaf tin or line with parchment paper.
In a large mixing bowl, pour in yogurt and add the baking soda and salt.
Stir briskly until the mix starts to fizz and rise.
Rinse out the yoghurt tub and fill twice with porridge oats, stirring the oats into the mixture.
Add any extra ingredients you like and continue to stir until it has been evenly mixed through.
Fill the loaf tin with the bread mix, pushing it down with a wooden spoon to ensure theres no air pockets.
Pop into the oven on the middle shelf and bake for 40 minutes.
Remove the bread from the loaf tin after 40 minutes and return to the oven for a further ten minutes.
Place the loaf on a wire rack and let cool for several minutes.
Depending on whether you have made a savoury or sweet loaf, smother yourself a slice in butter, jam, honey – whatever!

 

Enjoy a seriously tasty slice of guilt free homemade bread with a cuppa for breakfast,
soup for lunch or as a little snack in between.

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Oat & Banana Cookies

Another whopper cheat treat, these oat and banana cookies
barely even have a recipe folks!
It’s more or less mushing everything up in a bowl and baking them.
They are a quick and healthy snack that require very little effort
and can be stored for 2-3 days – if you haven’t scoffed them all by then.
Again, personal preference is key here when it comes to deciding on extras so feel free to add in whatever you’re craving.

Here are some suggestions in case you can’t decide;

(Dark) Chocolate Chips
Raisins
Dried Cranberries
Dollop of Peanut Butter
Chopped Almonds
Desiccated Coconut
Chopped Dates
Cacao Nibs
Cinnamon
Squidge of Honey

The Method is Easy Peasy!

Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
Mash two large bananas with 500 grams of porridge oats along with your desired extra ingredients in a bowl until it’s all mushed up together like a cookie dough.
Take a small handful of the dough and roll into a cookie shape, placing on the parchment paper. Continue this step until all the dough has been used up.
Pop your cookies into the oven and bake for about 12-15 minutes or until golden brown.
Remove from the oven and allow to cool for a few minutes.
Boil the kettle, make a brew and enjoy!

(Tip: if you would like a smoother finish to your cookies, mill your porridge oats in a food processor or Nutribullet before mashing them into the bananas. This creates a flour-like consistency)

Banana Pancakes

As you will gather from my recipes, I’m a big fan of simplicity.
The easier the recipe, the better.
Banana Pancakes literally could not be easier to make and they taste magical.
You can add any number of toppings or fillings to your healthy treat or weekend breakfast and I promise they will taste great.

All you need is 1 banana and two eggs for each pancake and a good non-stick pan.
My favourite toppings are blueberries, natural yoghurt and a squidge of honey.
Other serving suggestions could be strawberries, kiwi, raspberries, mint leaves, melted dark chocolate, dark chocolate chips, whatever tickles your fancy.

To slap together your pancake, simply mash up the banana with two beaten eggs until you reach an even consistency, pour onto a lightly greased pan and fry for a couple of minutes each side.

Add your toppings and enjoy.
It is literally that simple!