Tomato, squash & spinach curry
Spicy Lentil Cream Soup
My Perfectly Indulgent Chocolate Muffins
2/3 cup of baking cocoa.
2 large eggs.
2 cups of flour.
1 cup of chocolate chips.
1/2 cup of sugar.
2 teaspoons of baking soda.
1 1/3 cups of milk.
1/3 cup of vegetable oil.
1 teaspoon of vanilla.
1/2 teaspoon of salt.
Instructions for Chocolate Muffin:
Preheat your oven to 180 C
Coat muffin tins with non-stick cooking spray.
In a large bowl, combine the cocoa, flour, sugar, baking soda, salt and vanilla.
Stir in half a cup of chocolate chips.
In a separate bowl, combine the eggs and milk.
Add the egg/milk mixtute to the other ingredients until moistened.
Scoop the batter evenly into the prepared pan.
Sprinkle with the remaining chocolate chips.
Bake for about twenty minutes or until a toothpick inserted in the middle comes out clean.
Cool before removing from the pan.
Mango Tart
- Tart shell:
2 Tbsp butter, cut up
1 cup whole wheat pastry flour
1/2 cup confectioners sugar
1/8 tsp salt
1/2 tsp baking powder
2 Tbsp fat-free sour cream - Filling:
1 ripe mango, peeled and cut into chunks
1 lime, zested to a fine grate and juiced
2 ounces fat-free cream cheese
1/2 cup confectioners sugar
2 eggs
1 Tbsp melted butter
2 Tbsp confectioners sugar - Method
For the tart shell, combine the butter, flour, sugar, salt, baking powder and sour cream in a mixing bowl; mix on low setting about 1 minute until combined. Mixture will look grainy and loose; press together to form a ball. Preheat oven to 220 degrees. Let dough sit for 5 minutes. Roll dough out on a lightly floured surface to make about a 25 cm circle. Lay the dough in a 23 cm springform pan and press into the bottom and just slightly up the sides of the pan. Bake the crust about 10 minutes or until it just starts to brown at the edges. Remove from oven and set aside to cool (if crust puffs-up during baking, gently push it back down while still warm, after removing from oven.) Reduce oven temperature to 180 degrees. For the filling, combine the mango chunks, lime zest and juice, cream cheese, sugar, eggs, and butter in a food processor or blender and blend at medium speed about 1 minute until smooth. Pour the mixture into the cooled tart crust, completely covering the sides of the crust. Place tart in oven and bake for 30-35 minutes. Remove tart from oven and sprinkle with remaining sugar. The only remaining thing is...: Enjoy your delicious dessert!
Falafel
Preparation + cooking time: 45 minutes
Ingredients:
400 g can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
salt
pepper
oil for frying
Preparation:
Drain chickpeas, and place in pan with fresh water, and bring to a boil.Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.Fry in 2 inches of oil until golden brown (5-7 minutes). Serve hot.
Serving suggestion:
You can serve it as a starter with hummus but also as a main course, for example in pita bread with salad & tzatziki (image)
Breakfast: Yoghurt with fruit, honey & musli
Preparation time: 5-10 minutes
Recipe ingredients:
- 150 ml of low-fat natural yoghurt
- 3 tbs of natural honey
- 8 strawberries
- 1/2 bannana
- 2 tbs of fitness musli
Method:
- cut the strawberries & bannana into slices, put one third of fruits into a bowl or a glass
- add one third of yoghurt and one tbs of honey
- repeat this proces twice to create beautiful layers of yoghurt, fruit & honey
- sprinkle your breakfast with two tbs of musli and enjoy this wonderful morning!