Gluten free - grain free - can be dairy free - refined sugar free - egg free - nut free - vegetarian
This is a recipe I created after a friend described some amazing Vegetarian Nachos she ate from a food truck! Took me a couple of trials to get the balance of flavours right, by my whole family loves this (although that could be more to do with the fact that it's a treat to have chips for dinner!).
You don't have to put cheese on top- it's still super yummy without it, especially if you serve it with guacamole! I fry up all the ingredients in the pan, put some cheese on top and place under the grill (broiler) to melt the cheese. I serve it with corn chips on the side. I'm not a fan of putting it all in a dish with the chips under the filling and putting it in the oven- I don't like the soggy chips on the bottom and the burnt chips sticking out at the top! Up to you, though! We use plain corn chips (ingredients should be just corn, oil and salt), and organic if possible. Blue corn chips can be a fun change- whilst quite normal in America, they haven't become as popular in Australia. These are also made with another American-staple : Black Beans. These are not common on Aussie supermarket shelves, but I get mine from my local organic food store. If you struggle to find them, use Kidney Beans.
If you don't want to use cheese or corn chips, this is also a really nice meal served over brown rice.
I find this is enough for two meals for our family of 4. I freeze the second portion for later for a quick and easy meal.
Gluten free - dairy free - refined sugar free - nut free - egg free - vegetarian
This is a quick-and-easy post for you today...something that I've thrown together a few times (no doubt a little differently each time) that I thought I'd write down for you. The original inspiration came from something my little sis' threw together one night when we were visiting, but I've added and subtracted to make it my own.
In case you haven't picked up on it by now, Sweet Potato is my all-time favourite vege, and I'm always keen to try it out in new ways. You can also find my Sweet Potato Soup and Sweet Potato Bake on the blog. This recipe is boiled! It has lots of lovely immune boosting properties, with coconut oil, garlic and ginger, and lots of yummy veges. You can serve it as a complete meal, or with some cooked meat on the side (crumbed chicken or fish, sausages, steak, or pork chops would be my pick).
Ingredients (for a main dish for 4 people)
Gluten free - dairy free - low refined sugar - nut free - contains egg white
As promised when I shared my Coconut Vanilla Custard recipe, I'm posting this recipe so that you've got a wonderful way to use the egg whites that you didn't need in your custard. I've made this a few times in the past using castor sugar, as all good Macaroon recipes should, or so I thought. I've now made it twice using rapadura sugar and they're great. I hesitate to call these macaroons, though, because they're not really like the traditional ones you may have memories of. But they are a wonderful, chewy, flavourful little biscuit nonetheless and make a great afternoon tea snack. My kids like to have a little something for 'dessert' after dinner, and one of these fits the bill nicely.
Given my chocoholic tendencies, I couldn't resist adding a chocolatey finishing touch to these. The kids agree that it makes them extra tasty, but it's really not required if you'd like a chocolate-free treat (although, I'm not really sure why you would!!).
This makes 36-40 Biccies.