Chocolate Fruit and Nut Bites

As promised, here are my chocolate fruit and nut nibbles!

These were, yet again, the product of one of my random:

 ‘What would happen if I....’ thoughts...

Basically I went into the cupboard to find something and was faced with about 15 packets of opened dried fruits and nuts so I decided to use them.

So... Ingredients:

5g each of:

-Sesame Seeds

-Pine Nuts

-Goji Berries

-Dried Sour Cherries

-Dried Blueberries

-Shelled Pistachios

10g each of:

-Walnut halves

-Desiccated Coconut

-Hazelnuts

-Flaked Almonds

-Raisins

1 Scoop of Chocolate Whey

1 pot of Dark chocolate Alpro Soya Yogurt

100g Fage 0% Total Yogurt

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Step 1

Chop up all your fruit and nuts

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Step 2

Mix your Whey, Fage and Alpro Soya together

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Step 3

Add the fruit and nut and mix again

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Step 4

Spoon into silicon moulds

 (conveniently I get 10 portions!)

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Step 5

Put into the freezer for 3-4 hours

(I of course, impatiently poked them every 30 minutes to see if they were ready yet, they look exactly the same as when I put them in!!!)

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Step 6

Pop out the moulds when they are hard.

Leave for 5 minutes before eating.

(If you can resist... my first one was a lollypop!)

Keep in the freezer for up to a week 

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And courtesy of My Fitness Pal here is the breakdown:

Love Flash xXx

Sweet Potato and Marshmallow Mushrooms

Yes, I went there.

I went all American on you and mixed vegetables and candy.

But it was soooo goooood!!!!

Ingredients:

200g Sweet potato

20g (1tbsp) Mallow Fluff 

(or Manuka if you want to keep it clean)

20g Oat Flour

15g Almond Flour 

10 Mini Marshmallows

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Pretty simple too, grab your sweet potatooo...

 

 And some Fluff 

(or Manuka if you're staying clean)

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Cook and mash the sweet potato and add a tablespoon of Fluff.

 

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Mix together then add about 20g of oat flour  

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Shape into teaspoon sized balls

 (I managed to get 10)

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Roll in almond flour to coat ...

and pop on a baking tray

 

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Put a mini marshmallow in the top

 (or you could roll the potato around it so it's in the centre.. 

but then it wouldn't be a mushroom, more of a doughnut) 

That one on the right was my tester... (ie: the one I get to eat ;) )

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Bung them in the oven for 10 minutes @ 180C

 

Haha (oven action shot)

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Et Voila!! 

Sweet potato Marshmallow Mushrooms!

Nutritional Bumf:

41 Calories

1g Protein

7g Carbs (2.8g of sugars)

0.9g Fat (0.09g of Sats)

Love Flash xXx

Chicken and Spinach Filo Pie

Pretty much completely fluked this recipe. I used no recipe and just chucked things in as I went along. But as usual, my luck prevailed and it turned out amazingly and my friends and my dad even had seconds!

Best part is... When I totted up exactly what Id used in it this morning and counted the macros it was even better!!
 Less than 190 Calories per slice, 20g of Protein, 13g of Carbs and 6g of Fat!

SCORE!   

So here's how it went....

Ingredients:

200g tub of Philidelphia Extra Light

2 Cubes of Frozen Chilli

2 Cubes of Frozen Corriander

Juice of 1 Lime

1 tsp Honey (I used Manuka 10+)

1 tsp Cumin

1tsp Nutmeg

1tsp Tumeric 

(Yeh I was just throwing anything in the cupboard in it!)

250g Bag of Fresh Spinach

6 Chicken Breasts

30g Sunblushed Tomatoes

30g Feta Cheese

5 Sheets of Filo Pastry 

1 Egg (for basting)

10g Sesame seeds (for sprinkling)

You'll also need one of two roasting bags and a spring form baking tin.

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Step 1

Pre-heat your oven to 180C

Add all the Philli, spices, and lime juice into a bowl.

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Step 2

Stir it together.

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Step 3

Wilt the spinach

And take a small amount (1/5) and chop it up to add to the cheese mix

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Step 4

Chop up the chicken into small pieces and add to the mixture.

Then add the mix to your roasting bag/s  so that they lay flat on a tray.

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Step 5

Bung them in the oven for 25 minutes.
Remove from the oven, and cut off a tiny corner of the bag (you don't want to lose ALL the juice) over the sink and allow most of the liquid to drain away.
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Step 6

Chop your tomatoes and feta.

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Step 7

Now, ashamedly I forgot to take a picture of the hardest part... Lining the tray with the filo pastry!! 
 My friend Demi came in and she was distracting me ;)  
So here's a Flamingo: 

Basically, you want to line the baking tray with a lot of filo overhanging the edge of the pan, so I put the first sheet up and down, the second left to right, and the third and forth layer criss-crossed. Baste each layer with some egg so it sticks, not too much.

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Step 8

Layer the chicken into the pan... 
(See what I mean about lots of overhanging filo pastry around the edges?) 

And top with your cheese and tomato

Then cover completely with the remaining spinach.

Voila!

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Step 9

Fold over the pastry that is overhanging the edge of the pan and crumple so that it looks messy.

Use the rest of the beaten egg to coat the top so that it goes nice and crispy and brown in the oven, and sprinkle on the sesame seeds.

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Step 10

Bake in the oven for 20-25 minutes and serve straight away, or once it's cooled down.

I managed to get 10 good slices out of this!

Serve with whatever you fancy. We had ours with an avocado and tuna mushy salad/dip/terrine... not really sure what to call it! But it was TASTY!!! I'll be getting that recipe up very sooooooon!


Love Flash xXx

Super Low Calorie Pizza

Carrot and Sweet Potato Pizza

 

Blame my friend Rachel for this one.

Not content with being Coeiac...
Here's Rachels Coeliac Blog....
She has decided to try being a vegeterian as well... But I like a dinner-guest challenge so I decided on pizza.

 

And it turned out rather damn well!!!

 

Choose your weapons:

 

 

Ingredients:

3 Medium carrots

1/2 Large Sweet Potato

3 Egg Whites

 

Grate the carrot and sweet potato and mix in a bowl with the whisked egg whites.

 

 

 

 

Mix well and spread out onto a baking tray ...

 

Rectangles are easier to cut up ;)

 

Bake the base in th oven at 180C for 12-15 mins until the edges started to brown

 

 

 

 

Allow to cool for 5 mins then peel off the baking sheet by using another baking tray and turning it upside down

 

 

Cover with clingfilm and put in the fridge if you're not going to use the base right away.

 

The best bit now!!

 

Toppings!

 

I used low fat mozzarella, pineapple and salsa

 

 

 

Bake in thr oven for 15 mins at 180C

(unless you like your pizza cremated...20 mins)

 

Voila!!