Roll your sleeves up and start the sparkles in the kitchen! The healthiest way you can snack is by making it yourself. The good thing is my recipes are not time-consuming because like you, I also don’t have much time to cook. Let’s go!
Tortilla Crackers with cottage cheese dip
Tortilla crackers
Ingredients:
2 cups almond flour
2 tbsp ground flaxseed
2 tsp dried oregano
1/2 tsp chilli powder
1/2 tsp salt
1 tbsp olive oil
4 tbsp water
Method:
Preheat the oven to 180ºc.
Mix all the dry ingredients then add the olive oil and incorporate in the mixture. Put the water in and mix a little first with a spatula then use your hand to bring it all together. The oil in the almond results in a nice dough without a need for kneading. Divide this into 2 balls and roll each ball between 2 sheets of parchment paper until they are as thin as tortilla chips. Slice them into triangles or rectangles and carefully peel off the paper to arrange on a baking sheet lined with parchment paper. Bake in the oven for 20 min and flip them over once halfway through. Take it out of the oven and let them cool off com[pletely before arranging them in a bowl.
Cottage cheese dip
Ingredients:
250 g full cream smooth cottage cheese
1 tbsp sour cream
2 tbsp sliced spring onion
1 tbsp chopped chives
2 bacon rashers crisped and broken into small pieces
Method:
Mix the creamy items and season with salt and pepper. Add the spring onion (just keep a few pieces for the top) and chives and 2/3 of the bacon pieces. Scoop in a serving bowl and garnish with the remaining spring onion and the bacon.
All that is left is to take this dip close to the plate of tortillas and let the magic happen in your tastebuds 😉
Low Carb Mexican chili
Ingredients:
For chili
500 g grass-fed ground beef
1 medium onion chopped
1 can of diced tomatoes
2 tbsp ground cumin
1 tsp garlic powder
1 tsp dried oregano
1 tsp chili powder
1/2 – 1 tsp fine black pepper (depending on the heat you prefer)
Salt to season
For yogurt cream
250 g double cream yogurt
2 tbsp chopped cilantro
1 tbsp chopped spring onion
2 tbsp chopped cucumber
1 large lime (or 2 small)
Salt and pepper to taste
Curly lettuce cups (iceberg or buttercup)
2 tbsp crisped onion (your local supermarket or deli sell this item these days)
Method:
Brown the mince in a little olive or coconut oil (my choice is coconut oil since it retains its properties when exposed to high heat). Add the onion and toss until they are softened slightly. Mix all the herbs and spices and add to the mince. Fry them all for another 2 min so the smell of spices is released. Pour in the tomatoes and all the juice in the can. Add half a glass of boiling water. Reduce the heat and let it cook and reduce nicely.
In the meantime prepare the yogurt. Add all the ingredients to your yogurt. Mix and season.
I take half of my large lime and juice most of it in the chili mince when it’s ready and the rest in the yogurt cream. Now they are ready to go in the serving bowls. Then cut the other half of lime into small wedges and place them in a separate bowl. If your family like mine love their sour taste you can always cut lots of lime wedges 🙂
Arrange the lettuce cup around the periphery of a round platter or chopping board. Then place the chili, yoghurt cream, crisped onion and lemon wedges in the centre. Everyone can now help themselves and join the fun assembly. Bon Appetit!
Remember:
Food is fuel and it’s essential to fuel our body with the right nutrients in order to maintain a thriving metabolism and a vibrant energy. Nutrition and fitness are inseparable elements if we want to have a healthy and functional body and mind.
For the best fitness results incorporate exciting workouts with a healthy diet.
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