When I think about Chinese take out, I think about egg rolls. It’s that item on the menu you order because it’s so good and because you’re just that hungry, it’s the the thing we will gladly get oily fingers for and is the thing that even the pickiest of eater will enjoy. Continue reading
I’ve been loving my healthy treats lately, its been a strange thing for me, because I don’t really like sweet treats. The things you will like during pregnancy might startle you and make you worry about who you’re turning into!
I’m usually a rather nice person, and I watch Carl eat something in one sitting, but lately I’ve felt a lot of resentment towards the fact that he can’t control himself and eats most of my special really dark chocolate, in such a short period, where I try to make every block last and practice self control. I actually went to bed angry thinking about the fact that I didn’t have a little block of chocolate, the irrational anger is real guys. We think pregnancy is tough on us, but what about our poor husbands, or partners just getting caught in the crossfire of our irrational emotions or maybe they should just leave our special treats alone!
This salted caramel date sauce is amazing! I’ve been using it in everything! Seeing as I’m trying to eat 6 dates a day for a better labour, and my blender doesn’t want to properly blend in the dates in any of my smoothies; This sauce is my special way of sneaking in delicious dates into my diet, that feels so decadent, but is so much better for you than normal caramel sauce. I’ve been using it in my overnight oats, overnight coconut porridge, for my frozen salted date banana bites, as a dip for fruit, swirled into banana nice cream and as an extra special something to my rooibos latte. The possibilities are endless!
HEALTHY SALTED DATE CARAMEL SAUCE
- 1 cup dates, if they don’t seem soft, or you have a bad blender soak them in warm water for 15 minutes and discard water.
- 1/4 tsp ground Himalayan pink salt
- 1/4 or more non dairy milk. If you like it a little runnier add more milk
- 1/2 tsp vanilla extract
- 1/4 tsp caramel extract – optional, but adds extra caramely goodness.
Blend everything together in a blender until its smooth and has reached your desired consistency. Serve with apple slices, or refrigerate
Ever since making these black bean burgers I’ve been craving them nonstop, that’s how good these yummy little things are. Surprisingly we had some burgers left the next day and I decided to crumble it into a kale salad, let me tell you guys something it was like heaven in my mouth! They were even better the next day and they made my daily salad go from bleh salad, to Damn! That’s one great salad.
This recipe all started when I made red lentil fritters one night and couldn’t stop thinking that it would make the perfect add along to a veggie burger, with the memory in the back of my mind and two tins of black beans in my basket, I decided it was time to get experimenting. The smoked paprika adds a little oomph to these burgers that will make you feel like you’ve just taken this burger right off the grill and if you forger the last couple of burger in the pan and its just a tad burned the feeling will intensify. I decided to give a burger bun a skip and just have it just like that loaded with salad, cucumber, tomatoes and avocado with a perfect dill pickle sauce to take it over the edge, but feel free to enjoy it anyway you want.
SMOKED PAPRIKA BLACK BEAN BURGERS – serves 6
- 1/2 cup split red lentils, covered in water to soak for one hour.
- 1 can black beans, drained and washed
- 1/2 cup panko or breadcrumbs
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1 tsp salt
- 1/4 tsp cayenne pepper, or more if you want added spice
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 2 cloves garlic
- 1/2 red onion, finely diced
Drain the split red lentils and place in a food processor with the 2 cloves of garlic. Blend until coarsely blended. In a bowl, mash the drained black beans and add all the spices. Stir in the red lentils, onion and panko.
Refrigerate the mixture for 10 minutes. Form the mixture into six patties.
In a large pan over medium heat, add 2 tbsp of oil. Add the patties and cook for 4 – 5 minutes on each side or until browned on both sides.
Serve with sweet potato and butternut fries.