Crispy Avocado Fries

I am a huge fan of avocados. Not only do they taste great but they have some amazing health benefits! They are high in folate (23% of your recommended daily intake in one cup!) which studies have shown diet high in folate may reduce the risk of heart disease. They are high in oleic acid which helps prevent breast cancer and by adding an avocado to a salad it can help the body to absorb up to 5 times the nutrients – why would you not love these.

So from the moment I came across this recipe I knew I had to give these a whirl (or a taste?) and here is how they turned out..

Crispy Avocado Fries

For one person you will need –
* 1 ripe avocado
* 1/2 cup of almond meal
* 1/4 cup of milk of your choice (I used soy milk)
* Dash of lemon juice
* Any combination of herbs and spices you like (I used oregano and parsley)
* Salt and pepper to taste

Directions
1. Preheat oven to 175C and line an oven tray with baking paper.
2. Peel and pitt your avocado and slice into ‘fry’ sized pieces.
3. Add the dash of lemon juice to the milk (this should form a buttermilk).
4. Mix the almond meal, spices, salt and pepper together.
5. Set up an assembly line so you can dip your avocado fries in the milk then the almond meal mix. One at a time, dip your avocado wedges into the milk, then roll them around in the almond meal mix and place on your baking sheet.
6. Bake for about 20 minutes (turning sides mid bake).

NOTE: These do cook quickly so make sure you keep an eye on them otherwise you may be eating Charcoal Avocado Fries instead.

Serve with your favorite dipping sauce – I had these with my home made (sugar free) tomato sauce and let me tell it, it was an absolute treat!!

Basil Pine Nut Pesto

Basil Pine Nut Pesto

What’s that funny green stuff?

I am a massive pesto fan and this would have to be my favourite pesto recipe I have ever tried (well actually it’s about 5 different recipes combined) and is to die for!

When I make pesto I tend to use it on everything, from wraps, to ‘health'(ier) pizzas and focaccias. If you are going to give pesto making a go I would strongly suggest you try out this one!!

This recipe has been requested by a few friends so I thought I would finally get it up here!

Ingredients:
* 1/4 cup pine nuts
* 1/4 cup cashew nuts
* 1 punnet fresh basil leaves
* 2 small garlic cloves
* 3/4 cup shredded parmesan cheese
* 5 tablespoons olive oil

What to do:
1. Preheat oven to 180°C. Spread the pine nuts and cashew nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.

2. Place the pine nuts, cashew nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Mexican Turkey Meatballs

Mexican Turkey Meatballs

Since I was home late tonight I just wanted something simple, quick and easy for dinner but it still had to taste great of course.

As I already had turkey mince and chicken breast of the freezer I knew it had to be one of the two and I opted for Mexican Turkey Meatballs! Sitting here with a full belly, I am definitely thinking I made these right choice now!!

Mexican Turkey Meatballs

I also threw together some mint yoghurt sauce which topped these off nicely.

* 250g turkey mince
* 15g taco seasoning mix
* 1 teaspoon bread crumbs
* 1 teaspoon dried coriander
* 1 teaspoon dried chives

1. Combine mince, taco seasoning mix, breadcrumbs, chives and coriander in a large bowl. Mix well. Roll teaspoonful of mixture into balls.
2. Spray a lightly heated fry pan with olive oil and place balls in pan. Pan fry until balls until cooked right through.

For the mint sauce this is just a taste thing, I used two dollops of greek yoghurt, mint sauce to taste and a dash of lemon juice to taste.

MMM Yum!!

This makes about 16 balls.

Home Made (Sugarfree) Tomato Sauce

Everyone it seems is on the ‘I Quit Sugar’ diet at the moment. Quite personally, I don’t like the word ‘diet’ in this context as I believe that healthy eating for the right reasons should become a lifestyle choice, however, I do strongly believe in Sarah’s views and her approach intrigues me greatly.

I thought I would give it go, eliminating all sugar but I got stuck when I couldn’t eat my morning muesli because of the dried fruit in it – apparently, it is best to cut out fruit due to the high levels of fructose. I have however made a conscious effort to reducing the sugar in my life – yes it is hard and yes I still eat my fruit but hey everything in moderation right?! I can tell you, refined sugars (like the kind in sweets, chips, processed and packaged foods) are now mostly eliminated in my ‘diet’!

One thing that I found had a LOT of sugars was your every day tomato sauce so I decided to put my skills to the test and see how I go making my own any boy, it is even better than Masterfoods Tomato Sauce!!

Sugarfree Tomato Sauce

This recipe was inspired by sugarfreemom.

Ingredients:
* 1 tablespoon extra virgin olive oil
* 2 garlic cloves, minced
* 1 large onion, diced
* 1/4 cup apple cider vinegar
* 1/4 cup red wine vinegar
* 1/4 cup honey
* 1 teaspoon salt
* 800g can tomato puree
* 340g can tomato paste
* 1/2 teaspoon ground cloves
* 1/2 teaspoon oregano

Directions
1. Start by heating the oil and sauté the garlic and onions until softened.
2. Add the vinegars, honey and salt to the saucepan.
3. Once boiled as the tomato puree and paste and again bring to the boil.
4. Throw in the cloves and oregano and simmer on a reduced heat until the sauce thickens (this took me about 20 minutes).
5. Allow to cool for a few minutes and then blend your sauce to a smooth consistency.

This makes heaps!! I almost filled a 1 litre jar (lucky it’s so tasty). Apparently this lasts for up to a month in the fridge and can be frozen. I think next time I will make a half or quarter batch though.