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Chicken/Cauliflower 65

3/27/2016

This recipe is not deep fried and has much less oil so it has much less fat and grease than the traditional 65 recipe. It's turns out just as tasty made in the T-FAL Actifry. It's quite easy to put together and makes a delicious, spicy dish that can be paired with cauliflower fried rice or brown rice for dinner or on it's own as an appetizer. You can substitute cauliflower for chicken to make this a vegan/vegetarian dish.

Ingredients:
1 pound chicken (approx. 4 chicken breasts - skinned)
1 tsp salt
1 tsp red chilli
1 tsp coriander powder
1/2 tsp garam masala
3 tablespoons rice flour
1 tablespoons of non gmo corn starch
1/2 tsp ginger
1/2 tsp garlic
1 tablespoon lemon juice
2 tablespoons of water to coat the mixture
1 tablespoon of oil

For Sauce:
2 tablespoon of oil
1 tablespoon of minced garlic
8-10 curry/bay leaves
2-3 green chillies split in half
2 tablespoon organic sriracha sauce or chilli garlic paste
1 tablespoon of water

1) Wash and chop chicken.
2) Add all the ingredients listed before the "Sauce" ingredients and mix well.

3) Add all the ingredients into T-FAL Actifry.

4) Cook for 20-25 mins until chicken is cooked and crispy.

5) While chicken is cooking. Add oil, green chillies, garlic and bay/curry leaves to frying pan.
6) Cook for 1-2 mins.

7) Add sriracha sauce to mixture and add 1 tablespoon of water to pan.
8) Cook for another minute.

9) Add sauce mixture to chicken when chicken is done.
10) Cook for another 4-5 mins in T-FAL.
11) Serve with cauliflower fried rice or brown rice or with green/red pepper garnish as appetizer.

Makes approx 4 servings:
Calories per servings: 269, Fat: 14g, Carbs: 15g, Fiber: 2g, Protein: 24g, Sugars:3g, Sodium: 906mg

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Low Fat Banana Bread

3/24/2016

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This recipe is quick and doesn't need too many ingredients. You can add chocolate chips, walnuts, cranberries or anything else you feel like. It's a very versatile recipe. The best part is that even though it's low fat, it's very tasty!

Ingredients:
2 ripe bananas
3/4 cup spelt flour (all purpose or gluten free flour will also work)
1 tablespoon of unsweetened applesauce
1 tsp of baking powder
1/2 tsp of vanilla extract
1 egg
1/4 cup of coconut palm sugar
2 tablespoons of unsweetened, coconut milk (you may need to add more milk if you have used gluten free flour)
dash of salt
olive/coconut oil to brush the pan with

1)Pre heat oven to 350 degrees F. & add all ingredients except for flour in a mixing bowl and mix well by hand.

2) Add flour and mix well by hand.

3) Lightly brush a small cake pan or 2 mini cake pans with coconut or olive oil.

4) Add mixing to pan and bake for approx 25 to 30 mins or until toothpick comes out clean and middle has cooked.

5) Let it cool for 10 mins. before serving.

Approx 10 slices:
Calories per slice: 77, Fat: 0.7g, Carbs: 16.5g, Fiber: 0.9g, Sugars: 7.8g, Protein: 2.0g, Sodium: 20.4mg

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Jam Tarts

3/9/2016

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Another great family recipe, from my Doulu Aunty. Everyone approves of this recipe and it's quite simple with a few key ingredients. These are great for Easter or a special birthday party!

Ingredients:
1 cup of organic, unsalted butter
2/3 cup of coconut palm sugar or maple sugar or refined white sugar
2.25 cups of unbleached, organic, all purpose flour (you can use spelt or gluten free flour as well)
2 organic eggs
1.5 tsp of baking powder
2.5 tablespoon of strawberry/raspberry jam

1) Mix sugar and butter in food processor/mixer well.
2) Add eggs and mix well.
3) Add flour and make into a dough. Dough should be soft but not too soft. When you cut the shapes, the dough should be firm enough to handle. If it's too soft add a bit more flour to get it to the right consistency.

4) Pre heat oven to 300 degrees F.
5) Roll dough out evenly about 1/4 of a inch thick.

6) Using round cookie cutter approx. 3 to 4 inches wide, cut shapes out.
7) For half of the shapes, use a smaller, round cookie cutter to (1/2 inch wide) to cut out another circle in the middle.

8) Place the second shape with the smaller, middle cut out on top of the other cookie shapes to create an indent for the jam.
9) Bake for approx. 20 mins. until cookies are slightly browned from bottom.

10) Remove from oven and place a bit of jam to fill indent.
11) Let cool for at least 10 mins.

Makes approx. 33 cookies
Calories per cookie: 99, Fat: 6g, Carbs: 10.8g, Fiber: 0g, Sugars: 4.7g, Sodium: 8.8mg, Protein: 1.5g

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Chicken/Cauliflower 65

Low Fat Banana Bread

Jam Tarts

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