Some snacks - low in calories, so don't be afraid of fat
1- Grilled Spicy Potato
This makes a delicious side dish or a tasty snack on its own. Because Remember there's no need to be scared of fat, even if you are on a diet. Fat in our diet is essential to healthy living; we should just try to limit the amount of harmful saturated fats in our diets.
Ingredients
- 1 small sweet potato, cut into cubes
- 1 tsp. paprika
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- Sprinkle chilli powder
- Salt & pepper to taste
- 1 tbsp. olive oil
Method
- Preheat oven 200C.
- In a medium bowl, combine the potatoes and spices, drizzle with olive oil.
- Cook potatoes in oven for 20 mins or until tender.
- Take out and serve immediately.
Nutrition Table
Servings: 2 serving size: 165g
2- Low Fat Cheesy Stuffed Mushrooms
Mushrooms are one of nature's super foods. They are low in calories, sugar and salt, fat free, cholesterol free, and are a valuable source of fiber. Mushrooms are also one of the few natural sources of vitamin D, which is essential for healthy bones and teeth. These low fat cheesy stuffed mushrooms make a light and delicious entree or snack.
Ingredients
- 1/4 red capsicum, diced
- 2 tbsp. fresh parsley, chopped
- 3 cloves garlic, crushed
- 1 tsp. olive oil
- 1 slice bread, multigrain
- 1/2 onion, diced
- 2 tbsp. cream cheese, light
- 2 tbsp. ricotta, low fat
- 2 tbsp. tasty cheese, reduced fat
- 4 large flat mushrooms
Method
- Preheat oven to 180C.
- In a frypan, drizzle a little olive oil and saute onion and capsicum until softened (around 5 mins). Set aside.
- Place your multigrain bread in a food processer and blend until crummy.
- In a bowl combine all ingredients except for the mushrooms.
- Peel off the outer layer of the mushrooms or wipe clean with a damp tea towel.
- Place each mushroom upside down on an oven tray lined with baking paper.
- Place the mixture in each mushroom, tightly packing it in.
- Cook for 20 mins, depending on oven.
Nutrition Table
Servings: 4 serving size: 110g
3- Carrot Oat and Walnut Muffins
This fantastic muffins recipe can be used to make 6 12 mini muffins, which are great to pop into the little ones lunch box as a treat.
These muffins aren't overly sweet. You can use slivered almonds instead of walnuts or even swap them for sultanas if you like.
The nutritionals below are for the mini muffins. If you make 6 regular sized muffins instead, just double the nutritionals per serve.
Ingredients
- 1 (60g) small carrot, grated
- 1 tbsp. chopped walnuts
- 1 egg
- 2 tbsp. brown sugar
- 1 tsp. cinnamon
- 1 cup SR flour
- ½ cup milk
- 2 (40g) tbsp. butter
- 2 tbsp. rolled oats
- 4 tbsp. Greek yoghurt
Method
- Preheat oven to 180C.
- In a mixing bowl sift your flour and cinnamon together and mix in the brown sugar and oats.
- In a cup place your egg and milk and whisk with a fork. Melt your butter in microwave for 30 seconds. Place your egg mixture with flour and stir with a spoon then add the butter.
- Now combine the grated carrot, walnuts, and yoghurt and stir until all incorporated. It should be a thick batter but if too thick add a little more yoghurt.
- Divide mixture evenly into your patty pans or muffin tin. If you are making mini muffins then bake for 12 minutes and normal sized muffins 20-25 minutes. Half way through baking an option is to sprinkle some oats on top of muffins. Check with a skewer, take out and let cook on a wire rack.
Nutrition Table
Servings: 12 serving size: 44g
4- Potato & Cauliflower Croquettes
These croquettes are particularly tasty when served with sweet chilli sauce or aioli.
Ingredients
Croquettes
- 1 kg Potato (approx. 3-4 large)
- 1 (700g) cauliflower, cut into florets
- 2 spring onions (aka scallions), sliced
- 2 tbsp freshly grated parmesan cheese
- Sprinkle Nutmeg
- Sprinkle garlic powder
- Sprinkle Smoked Paprika
- S & P to taste
- 1 cup panko breadcrumbs (may need extra if too moist)
Crumbing Ingredients
- 1 cup Panko Breadcrumbs
- ½ cup flour
- 1 egg
- 1 tbsp cooking spray
Method
- Cut potato into chunks, place into large steamer. Cut cauli into florets and also place into the large steamer. Steam both together until softened. Take off heat, drain in a strainer and leave until cooled.
- Once cooled place in mixer or mash together with the other ingredients except the breadcrumbs and spring onions. (We used our Kitchen Aid Mixer to mash and mix together.) Stop mixing if using an electronic mixer and with a wooden spoon gently mix in the spring onions and breadcrumbs. If mixture is too sloppy add more breadcrumbs. They need to be able to keep their shape.
- Set up your crumbing station. Flour on a plate, 1 egg mixed with ¼ cup cold water, then the breadcrumbs on another plate.
- With your hands grab a handful of the potato mixture and on a board roll into a log evenly, be careful as they will be delicate. When rolled dip into flour, then roll into egg mix and then the breadcrumbs. Repeat the process until all done.
- On a large oven tray lined with baking paper set them all out and place in fridge (overnight preferred) to become cold.
- When ready preheat oven 200C Fan Forced (400F Fan Forced).
- Spray prior all on the tray with cooking spray and bake for 30 mins. At the 15 min mark turn all over, spray the underside and cook for the remaining 15 mins.
- Serve with Garlic Aioli and Sweet Chilli sauce.
Nutrition Table
Servings: 16 serving size: 123g
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| Some snacks - low in calories, so don't be afraid of fat |
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