A very versatile dish

I spotted the following recipe as a “MyfitnessPal” blog post a couple of weeks ago and thought that with some adaptations I could make it at home, it lists a waffle iron which I don’t have but I found a way of making a rather delicious and worthy replacement!  It can be eaten for breakfast, brunch or as we had it dinner – its delicious!

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We had a really busy week so despite trying hard to plan food was kind of a day by day thing, I bought the kale on my way home and set about my version of the recipe!

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We try and have at least one meat free day a week so this was the one for this week and it worked out well, I don’t think Anthony even noticed that there was meat missing!

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Sweet Potato Rosti with Kale & Egg
Serves 4

Ingredients:
Coconut Oil
1 cup thinly sliced yellow onion + 1/2 cup chopped yellow onion, divided
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup creamed coconut (inc warm water to dilute)
1 cup low-sodium vegetable stock
400g chopped kale, tough stems removed
1 large sweet potato, peeled and grated
5 large eggs plus 2 egg whites, divided
1 tablespoon curry powder
1/2 teaspoon ground ginger
1 1/2 tablespoon coconut flour (or flour of choice)

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Method
Preheat your oven to 180C
Begin by slicing the onion then slice the kale into strips, removing the thick stems where necessary (the bag I bought was already sliced – thanks Sainsburys!) Dissolve your creamed coconut ready. Prep your sweet potato and the other onion.
Place the onion in a frying pan with the coconut oil on a medium heat, once this has cooked add the garlic and pepper flakes, followed by the veg stock and the creamed coconut.
Bring to the boil and then add the kale a handful at a time.  Cover and leave to simmer for about twenty minutes whilst the kale softens. (add more water/stock if necessary)

Place the sweet potato, chopped onion two egg whites plus one whole egg, curry powder, ginger and flour in a bowl and mix together.  Form into burger type shapes on an oven tray and bake in the oven for fifteen minutes.

In the meantime fill a deep wide pan with water and bring to the boil, the method I’ve found best for cooking poached eggs is to place the egg still in the shell in the water for ten seconds, then crack the egg into a ramekin/cup, swirl the water then place the egg in the centre.  Cook for exactly three minutes then place on kitchen towel to dry out.

Remove rostis from the oven and place on your plate, put the kale on top followed by the egg – season if desired.

Enjoy!

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Delightful Date Bites

I have a terrible sweet tooth, I can pick all day at biscuits and chocolate, I look at the wrapper or the remaining crumbs and realise that I haven’t even tasted it, let alone had chance to enjoy it.  I know that when I’m sat at a desk seven hours a day this is not a good habit and definitely not good for my weight!

Food Blog Date Bliss Ball-12

Delightful Date Bites

 

I found a recipe a couple of weeks ago on pinterest (one of my favourite places to waste an hour) and it was recommended as a healthy snack or a protein bite before exercise, after further searching I found some others and this is a combination of all the ones I found.  It has dates to sweeten it and lots of lovely healthy nuts and seeds, its also gluten and dairy free and vegan!  It doesn’t take any baking at all, it couldn’t be easier!

healthy ingredients

healthy ingredients

I actually can’t get over how much I like these now I’ve made them, its the kind of thing I’d laugh at my mum for calling a treat!  The best thing is that I don’t have to feel even vaguely guilty about eating them, I just grab them out of the freezer and enjoy!

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So here’s my version of the recipes I’ve looked at 🙂

They take no more than 15 minutes to make and then once they’ve set in the freezer you can nibble away!
Makes approximately 12 large Delightful Date Bites

  • 250g pitted dates
  • 1/2 cup warm water
  • 3/4 cup oats
  • 2 tablespoons Chia Seeds
  • 1/2 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup + 1 tbsp chopped almonds
  • 1/2 cup extra coconut flakes for coating

How to make them –

– Place dates and water in a small pan over a low heat until soft, then blend until smooth using a stick blender or by placing in a food processor.

– Move the dates into a bowl and fold in the rest of the ingredients, (leaving out the extra coconut flakes) until mixed, if you find it needs more moisture then add a little more water and you can add more oats if its a bit soggy.

– You can then shape the mixture to about the size of a golf ball, roll them in the remaining coconut flakes and place on a tray. (you also use chopped almonds or more sesame seeds, really whatever you fancy!)

– Pop the tray in the freezer for 30 minutes to set and enjoy Delightful Date Bites straight out of the freezer before exercise for a protein boost or just a quick bite. (I put mine in a tupperware and because of the coconut they don’t stick to each other at all!)

 

I had to resist adding anything to sweeten them like glacé cherries or some maple syrup, but it honestly doesn’t need it!  I’ve also seen some recipes which combine in cocoa too, but again they’re perfect as they are.  I’m going to keep trying different options over the next few weeks and see what I come up with – my next ones might end up with peanut butter in as I’m kinda obsessed with it at the moment!

Enjoy!