Healthy Snacks I-Roasted Chili Oil Chickpeas

Ingredients

400 grams tin of chickpeas

salt

1/2 teaspoon chili flakes

3 tablespoons chili infused olive oil or plain olive oil.

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  1. Preheat oven to 200 degrees Celsius or 420 Fahrenheit .
  2. Drain the chick peas and rinse thoroughly.
  3. Transfer Chickpeas to a bowl and drizzle oil, 1/2 a teaspoon of chili flakes and a pinch of salt.
  4. Mix through using hands or a flash spatula.
  5. Lay out chickpeas  in a single layer on a parchment paper on a cookie sheet or baking tray.
  6. Bake for 40 minutes. Keep turning every 10 minutes.
  7. store in an airtight container for a week.

ENJOY YOUR SNACK!!!!

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Simple meals for 1- Spaghetti Carbonara

serves one
15 minutes

 

Ingredients

1/4 cup of diced pancetta (thick bacon)- 70 grams

2 large egg yolks for a creamier dish or 1 large egg

1 clove of garlic

 100 grams spaghetti

salt 

freshly ground black pepper

11/3 cup Parmesan cheese

olive oil

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  1. In a pan boil about 1.5 liters of water and add a pinch of salt once boiled.
  2. Add spaghetti to boiling water and boil for about 8-10 minutes, or until satisfied with texture.
  3. Using a spoon or ladle set aside about a cup of pasta water. Drain spaghetti. DON’T RINSE YOUR PASTA!!!
  4. Chop of the ends of garlic, then using the flat side of a knife squash garlic.
  5. Heat about a tables spoon of oil and add the garlic to the pan.
  6. Using a spatula, stir garlic for about 20 seconds, then scoop out of pan.
  7. Add pancetta to pan and add 1 teaspoon of black pepper. Stir for about 2 minutes and turn of heat.
  8. Add spaghetti to pan and toss. Taste pasta for salt and add more salt if desired. Please don’t be shy, I personally like my carbonara with some chili so go ahead and add some if you would like.
  9. Take pan off hob.
  10. Quickly mix half of Parmesan with egg.
  11. Add egg mixture to pan and toss well with pasta.
  12. Serve your dish and sprinkle remaining Parmesan on top of dish.

ENJOY YOUR MEAL!!!!

How to Eat more Veges and Fruits I- Shaksh(o)uka

Shaksh(o)uka is a dish popular in the middle east and is thought to be originally of Tunisian and Morrocan Origin. It is an easy meal and a good way to take a backseat from carbs and get your five a day in one meal.

It’s perfect for any meal and like you’ll most likely have these ingredients in your pantry.

This is my adaptation of the traditional shaksh(o)uka, I do not in anyway claim to be a novice on how to traditionally prepare this dish.

Serves 1

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Ingredients

2 medium eggs

1 medium onion finely diced

1 clove of garlic minced

3 table spoon olive oil

1/4 teaspoon of cumin

1/4 cup of frozen peas thawed-100 grams

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Finely sliced bell peppers

2/3 cup finely sliced bell pepper- 117 grams

1/4 cup finely sliced aubergine-60 grams

1 1/2 cups cubed tomatoes- 200 grams

1 small chili minced- 2 teaspoons crushed chili

You don’t need a cast-iron

  1. preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
  2. Heat your cast iron frying pan or a regular flying pan on your stove/ hob.
  3. next add the olive oil to the pan.
  4. Perform the oil test and add the chili, cumin, onion and garlic. Saute for about a minute and a half.
  5. Add the tomatoes and stir for about 4-5 minutes on medium-high heat.
  6. Add the rest of the vegetables and stir for a minute ad a half.
  7. Add a pinch of salt, some black pepper and stir.
  8. At this point you at to turn the stove of and taste the sauce t see if it is seasoned to your taste! again gently add in extra salt, pepper or chili until you are satisfied.
  9. Now if you are using a regular frying pan go ahead and transfer the contents into a shallow casserole dish.
  10. Make two wells in your dish/ cast iron and crack your eggs into each of the wells.
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    make wells in your dish.

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  11. Place the dish/ cast iron in the oven and bake until egg is to your preferred consistency.

For runny eggs – bake for 3 minutes

For well done egg – bake for 7 minutes.

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Now you can serve this dish up with some toast sticks or rice crackers.

ENJOY YOUR MEAL!!!!