These are great, easy to whip-up little snacks or lunch-type patties that your children will love – provided you leave out the word ‘cabbage’ of course.
They only require a few simple ingredients that are most likely to be lurking in your fridge or freezer – namely sweetcorn (frozen or canned is fine), cabbage (I used a sweetheart cabbage, but any white cabbage is suitable) and eggs.
If you want to make them low carb, then skip the addition of flour. They’ll be a little more delicate and moist, but still hold together pretty well. Continue reading
Did your mum ever make chocolate cornflake crisps when you were little? They were all the rage in the 70s. Chocolate melted in a pan with Kellogg’s cornflakes stirred in, put into paper cases and left to set in the fridge. I particularly remember them as a special treat rustled up in my mum’s kitchen and packed in my lunch box for a school trip.
Well, these are just as quick and easy to make, albeit a little healthier than the 70s version. Plus the addition of toasted quinoa pulls them firmly into the new millennium. Don’t think we had that ingredient in our cupboard way back then.
These take minutes to make and your kids, if you have them, will love them. It’s a great way to sneak some nutritious grains into their diet, while they think they’re just eating sweeties. Alternatively, just eat them all yourself! Continue reading
This is one of those great winter into spring recipes. In fact, it’s one of my go-to staples all year round. You can make it richer and creamier in winter by adding double cream, and lighter in the warmer months by adding Greek yoghurt. The good news for my fellow THM dieters, is that it’s a nice healthy S meal to boot!
For my UK readers, paneer is readily available from your local supermarket (I buy mine from Sainsbury’s) or a larger Indian/Asian store. It has quite a long use-by date too, so I usually stock up on a few packets. I buy the pre-cubed brand, but there’s also a block that some supermarkets sell that you cut up into cubes yourself.
Frozen spinach works best for this recipe, plus you get so much more spinach when you buy it like that.
It’s makes a quick, healthy and filling supper, served with rice (as I’m low carbing, I just eat it on its own topped with yoghurt) or chapattis. Continue reading
If you love him (or her), feed them low carb! At least, that will be my motto this Valentine’s Day. It might have something to do with the fact that my current eating regime is geared towards lower carb eating. Selfish? Moi? Just concerned about my other half’s health!
But seriously, whether you are into low carb eating or not, this is a delicious chocolate concoction that derives its richness from 90 per cent dark chocolate.
I picked up a pretty heart-shaped mould from the internet to turn it into an extra-special ‘love torte’ as a Valentine’s treat.
This chocolate torte is really a base recipe, that you can add to and experiment with. Why not add some orange extract and orange zest to the mix for an intense choc-orange hit? Or freeze dried raspberries, which are a match made in heaven with dark chocolate. Add a few tablespoons of double cream to the pre-cooked mixture if you want a milkier, less intense torte. Continue reading
I love chocolate, and I love brownies, so I was so relieved when I started out on my New Year’s healthy eating regime – the Trim Healthy Mama way – to find out that I wouldn’t have to give up either.
This recipe is my own variation of the Special Agent Brownie Cake recipe from the Trim Healthy Mama book. It’s a great (and easy recipe) as it stands, but me being me, I couldn’t help but tinker with it a bit to suit my own tastes.
The secret ingredient for this recipe is black beans, which add an interesting texture to the mix, instead of using rich melted chocolate. It makes the brownies moist, yet light at the same time. Continue reading
I’ve always been more a consumer of honey than jam, so since being on the Trim Healthy Mama eating plan since the beginning of the year I’ve been looking to create an acceptable (sugar-free) substitute to spread on my pancakes or stir into my morning yoghurt.
Try as I might, I don’t think I can ever recreate something that rivals the natural deliciousness of honey – but with this latest recipe, I think I’ve come pretty close to creating a perfect sugar-free (and THM-friendly!) jam.
And it’s so simple – just some berries (as it’s the middle of winter, I used frozen) a sweetener of your choice (I used xylitol – you could probably also try Truvia or erythritol) and chia seeds. Continue reading
These are really filling and satisfying, and only require a couple of extra easy steps compared to a regular pancake batter, ie you simply need to separate the eggs and whisk the egg whites.
That’s the secret to their pleasing fluffiness and texture.
There are all sorts of things you can use to make low carb pancakes, such as coconut flour (expensive), ground flaxseed (high in nutrition, but they do have a particular taste), oat fibre (this is a new one for me, having been introduced to the Trim Healthy Mama way of eating – it’s not at all the same as oat flour), and of course, ground almonds, which is what these pancakes use. Ground almonds are easy to pick up in the supermarket, and very cheap if you shop at places like Aldi and Lidl. They contribute a great texture, without an overpowering flavour. Continue reading