(Gluten Free, Meat Free) It’s the weekend, and I have a real hankering for some nachos. Even though I try not to eat too much dairy, I sometimes just have to treat myself! So, here’s the recipe I made up, which sneaks vegetables into a notorious ‘junk food.’ Spoiler alert – kale is one of the sneaky vegetables that found it’s way into this treat! No surprise there I’m sure -what with the recipe’s name and all 😉 Enjoy!
1-2 tbsp coconut oil or butter
1 onion, chopped (I used red onion)
1 garlic clove, minced
1 green pepper, chopped (or whatever pepper you might have)
100 g (1 cup) roasted vegetables (I had roasted onion, broccoli and potatoes in my fridge leftover but use whatever you have around)
1 can of black beans
1 pack of taco seasoning (Yes, I cheated and used a pre-made pack of taco seasoning, but if you want to be less of a cheat, I’ve added a recipe for taco seasoning below)
Grated hard cheese (use however much is best for you. I used about 50g of mature cheddar)
2 handfuls of kale rubbed with a little bit of olive oil and salt
Salsa (to top with -optional)
Preheat oven to 170C (350F).
Saute onion, garlic and pepper for 3-5 minutes.
Throw in roasted vegetables (if you have some) and black beans until hot.
Add in taco seasoning (homemade recipe below) with a few tablespoons of water. Cook for another 5 minutes until sauce is thickened and vegetables are cooked. FYI- You’ll only use about half of this vegetable mixture so throw the rest on some greens with salsa for lunch the next day!
Put one layer of chips on baking tray and layer with 1/4 of vegetable mixture and cheese. Add another layer of chips, 1/4 vegetable mixture and cheese. Top with olive oil-rubbed kale.
Bake for 5 minutes, or until cheese is melted and kale is a little crispy.
Top nachos with some salsa, pop on a flick and bask in the glory of the nachos and the weekend!
Just look these beauties…nom nom nom.
What’s that? You want a close up of these sexy nachos? Okay fine! You’re welcome.
(Gluten Free, Meat Free, Dairy Free -feel free to add meat or dairy if you want | Paleo-Friendly) Real talk. I love brunch. I mean, it’s basically one of my favourite things to do on the weekend (and in life generally). So, the weekend is here, and it’s time to brunch! Yes! These rockin’ Huevos Rancheros will not disappoint. There are a few things I love about this recipe: it’s a one-dish wonder (no one wants to spend their weekend doing dishes!) and it’s really flexible (you can easily change it based on what’s hanging out in your fridge). Plus, it’s packed full of veggies to jump-start your weekend, which is just a massive bonus! So enjoy! And, please invite me over when you make these? I’ll need to ‘trial’ them 😉
1 tbsp butter
1 white onion, chopped
2 garlic cloves, smashed and diced
2 peppers chopped (I used red and orange)
½ red chili diced (if you like a little spice)
1 can of black beans, drained and rinsed
1½ tsp cumin
½ tsp cayenne (if you like a little spice)
1 tsp oregano
2 handful of kale
3 spring (green) onions, chopped
Preheat oven to 170C (350F) –if you have a skillet that can go into oven.
Throw butter, chopped onion and garlic into skillet and cook for 3-5 minutes at medium high.
Add peppers and red chili (optional) and cook for another 3-5 minutes.
Add chopped, closed cup mushrooms and black beans.
Add cumin, cayenne (optional) and oregano to sautéed vegetables and mix.
Cook for 3-5 more minutes and make holes in vegetable medley for eggs.
Crack 4 eggs and add them to holes in skillet. It should look something like this.
Cover eggs with a few handfuls of kale and 3 chopped spring (green) onions
Put skillet in oven (if oven-safe) and bake for 15 minutes (or until eggs don’t jiggle when you give the skillet a little shake). If you don’t have frying pan that can go in oven, just do this on stovetop.
Tips: Top with salsa, avocado, green chilies or whatever you have in fridge! If you eat dairy, add some cheese on top of the eggs a few minutes before they’re done baking. If you want to add meat, throw some chorizo in with onion/garlic/butter mix.
(Gluten Free, Meat Free) Not a huge fan of broccoli? No problem! You’ll barely notice them in these little wonders. These gems are packed with flavour and veggies in all the right ways! Great for a quick snack or a tasty meal.
2 large broccoli stalks and heads (I only had one stalk so I also substituted the second stalk with 8 closed cup mushroom)
2 large spring (green) onions, finely sliced or 1 small onion, finely diced
3 large garlic cloves, diced
1 tsp lemon zest
100 g (about 3/4 cup) or more of ground almond (I didn’t have ground almonds so I just used gluten free flour)
80 g (about 3/4 cup) Parmesan, grated
A large handful of chopped fresh coriander (cilantro), parsley, dill or basil (I used coriander)
1/4 tsp sea salt (or to taste)
Ground black pepper to taste
1 tsp ground cumin, chill or smoked paprika (optional -add to taste)
1-2 eggs, beaten
Coconut oil to fry(to make trial patty)
Preheat oven to fan 170C (325F)
Grate whole broccoli on course teeth or throw in food processor.
Combine all ingredients except the egg in a big bowl. Mix in one of the beaten eggs and don’t over mix to make the mixture too wet. If the mix is too wet, add more ground almond/gluten free flour. If it’s too dry, add as much of the other beaten egg as you needed.
Take a spoonful to make a tester fritter and fry in a little coconut oil for a few minutes on each side. Try the fritter for flavour and add whatever seasoning you think is needed for the rest of the mixture.
Once you’re happy with the flavour, shape the mixture, making about 30 patties 4cm (1.5in) in diameter and spread across 2 baking sheets. Bake for 20-25 minutes until firm. Here they are before hit the oven:
Source | Hemsley Hemsley, ‘The Art of Eating Well’
2 tbsp lime/lemon
2 tbsp extra virgin olive oil
1 handful of fresh coriander (cilantro)
1 garlic clove
1/4 tsp or more of cayenne pepper, minced chili or jalepeño peppers to taste
Sea salt and black pepper to taste
Serve fritters warm/cold on a big bed of whatever greens you have in your fridge along with some red pepper or chopped tomatoes if you have them!