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Roasted Chickpeas

Super easy, nutritious and versatile.  You can eat them as a snack, add them to salads or garnish your soups with them.  All you need is a can of chickpeas and a few spices! 

Yields: 6 servings | Calories: 139 | Total Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 368mg | Carbohydrates: 16g | Fiber: 5g | Sugar: 3g | Protein: 5g | SmartPoints: 4

Ingredients

  • 2  tins chickpeas, drained, rinsed, and patted with paper towels to dry
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper 

Instructions

  1. Preheat oven to 400 degrees F 200 degrees Gas Mark 6
  2. After drying chickpeas, toss in a bowl with olive oil and salt. Spread in an even layer on a baking sheet and bake for 25-30 minutes, until crunchy and golden.
  3. Combine the remaining spices and sprinkle over the roasted chickpeas. Allow to cool slightly.
  4. Store in an airtight container.

Original Recipe

 
Published in News!
%AM, %30 %041 %-0001 %00:%Nov

Baked eggs with peppers spinach and tomato

ingredients

  • 400g new potatoes, thickly sliced
  • Low-calorie cooking spray
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 orange pepper, deseeded and cut into small pieces
  • 400g can cannellini beans, drained and rinsed
  • 400g can chopped tomatoes with herbs
  • 300ml passata
  • 1-2 tbsp Worcestershire sauce
  • Salt and freshly ground black pepper
  • 100g spinach
  • 4 medium eggs
  • A handful of basil, to garnish

method

  1. Boil the potatoes for 10 minutes, or until just tender. Drain well.
  2. Meanwhile, spray a large frying pan with low-calorie cooking spray
    and place over a medium-high heat. Add the onion, garlic and pepper and stir-fry for 5 minutes until softened.
  3. Stir in the potatoes and beans, then add the tomatoes, passata and Worcestershire sauce to taste. Season and simmer for 10-12 minutes, or until thickened.
  4. Stir through the spinach and allow to wilt. Make 4 shallow indents
    in the mixture and crack an egg into each one. Cover and cook gently for 5 minutes, or place under a medium-hot grill, until the eggs are set to your liking. Add a twist of black pepper and serve garnished with basil leaves.

Tip: Swap Worcestershire sauce for any Free alternative to make the recipe vegetarian friendly.

Origiinal post - Slimming World http://www.slimmingworld.co.uk/recipes/baked-eggs-with-peppers-spinach-and-tomato.aspx

Published in News!
%AM, %13 %490 %2017 %10:%Nov

Blackberry Crumble

Mouth-watering mini blackberry crumbles

Published in News!

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