Want Potato Chips? Try Veggie Chips
Sometimes you just need something a little salty that has a good crunch. Make these veggie chips up in bulk and store them in your cupboard for when the craving strikes.
You can choose from any of the following vegetables to make your veggie chips.
- Sweet potato
You will also need:
- Olive Oil
- Sea or Himalayan Salt
- Evenly space your oven racks, and preheat oven to 150°C.
- Line three flat baking trays with baking paper.
- Slice vegetables thinly (the thinner the better) using a mandolin or very sharp knife.
- On each baking sheet, pour 1/2 teaspoon of olive oil and spread this evenly with your hands or a pastry brush.
- Place sliced vegetables onto baking trays, leaving room between each slice. (Place only one variety of vegetable on each sheet as some might require less cooking time)
- Brush vegetables with a little bit more olive oil and sprinkle with salt.
- Place each vegetable in the oven and cook for 10-15 minutes before flipping each chip and returning to the oven for another 15 minutes or until your chips are crisp. (If you have multiple trays in your oven we recommend rotating your chips across the racks, so everything cooks evenly)
- Once your chips are cooked, allow them to cool completely before munching down. Enjoy!
Want Pasta Carbonara? Try Zucchini Carbonara
Say goodbye to the pasta bloat with this low carb, healthy carbonara dish. Perfect for those nights when salad just won’t cut it.
Makes 4 Servings.
- 4 Large Zucchini
- 2 Egg Yolks
- 1 Large Egg
- 1/4 cup Grated Parmesan Cheese
- 2 cup Diced Ham or Bacon
- 1/2 teaspoon Sea or Himalayan Salt
- 1/2 teaspoon Ground Black Pepper
- Using either a spiral slicer or vegetable peeler, cut your zucchini into noodles. If you’re using a vegetable peeler, cut the zucchini in half and peel down the length of the zucchini to achieve long noodles. When you reach the end of your zucchini switch to a knife and cut these pieces into long strips.
- Once you have all your noodles, lay them on a paper towel to absorb excess moisture and sprinkle evenly with salt. Let these sit for 5 minutes, gently squeezing out as much liquid as possible.
- In a bowl whisk the egg yolks with the whole egg and add parmesan cheese until well combined.
- Heat a pan over medium heat and cook ham or bacon until crisp.
- Add zucchini noodles to the pan and stir until warmed through.
- Reduce pan to a low heat and slowly stir in egg mixture.
- Once mixture is added, turn off the heat keeping the pan on the warm stove and continue to stir noodles until eggs are just cooked.
- Season with black pepper before serving.
Want Chocolate Brownies? Try Low Cal Chocolate Brownies
These low-calorie brownies are less than 40 calories per serving and hit the spot when that chocolate craving hits!
Makes 9 Servings.
- 3/4 cup Greek Yogurt
- 1/4 cup Lite or Skim Milk
- 1/2 cup Cocoa powder (for an added health kick and a dark chocolate taste replace this with Cacao powder)
- 1/2 cup Rolled oats
- 1/2 cup Stevia based sweetener (You can find this in most large supermarkets in the baking section)
- 1 Large Egg
- 1 teaspoon Baking Powder
- 1 pinch Salt
- Preheat your oven to 200°C
- Take a square baking dish and either grease it with your chosen cooking oil or line with baking paper
- Combine all of your ingredients into a food processor or a blender, and blend until smooth. If your ingredients become stuck in pockets, scrape down the sides with a spoon to make sure it’s all evenly combined.
- Pour your batter into your square baking dish and bake for 15 minutes.
- Once brownies look evenly baked, pull them out and allow them to cool completely before cutting.