Vegetarian low fat nachos

I must admit, the title of this recipe doesn't sound very appetising! Low fat and nachos don't normally fall in the same category, but I have managed to make healthy nachos that taste great as well.

1 large onion, finely chopped
2 garlic cloves, finely chopped
2 tsp ground cumin
0.5-1 tsp ground chilli
1 tsp ground coriander
1 tsp smoked paprika
2 x 400g tins of kidney beans, drained
700g tomato puree or 2 x 400g tins of chopped tomatoes
1 cup of water
1 tsp sugar
2 cups of grated reduced fat cheddar cheese
200g packet of corn mountain bread


1. Sauté onion and garlic in an oiled large pan for 5 mins over medium heat.
2. Add cumin, coriander, paprika, chilli and cook for a further minute.
3. Add tomatoes, kidney beans, sugar and water, bring to boil then reduce heat to low. Simmer for 20-30 minutes until sauce thickens.
4. Cut mountain bread into triangles and place in a 180C preheated oven for a few minutes until crisp and lightly brown.
5. Place a layer of corn chips on each plate, top with sauce then cheese. Yum!

My two year olds making quite a mess but loving it!

This would normally serve at least 6 people but I think the last time I made it my family of four were either very hungry or they loved it so much, there was not much left!  Just try and stop at one serve!

Banana, date and honey loaf

Who doesn't love banana bread? Well, I don't know many people that don't and all my family definitely do. I mainly make this for my two year olds as a healthy snack but my husband always wants to take a slice to work for morning tea. It is dairy free and low in fat and added sugars but tastes great.

0.75 cup self raising flour

0.75 cup wholemeal self raising flour
1 tsp bicarbonate of soda
0.25 cup honey
3 large ripe bananas, mashed
2 eggs, lightly beaten
0.3 cup vegetable oil
0.25 cup soy milk
0.5 cup chopped dates

1. Preheat oven to 160C (fanforced) and lightly grease a loaf tin.
2. Sift flour and bicarb into a large bowl. Stir in dates.
3. Combine eggs, milk, honey and bananas and mix together until well combined.
4. Stir wet mixture into dry ingredients until just combined.
5. Pour mixture into pan and bake for ~ 1 hour or until an inserted skewer comes out clean. (Cover loaf half way through cooking if browning too much on top)
6. Cool in pan before placing on a wire rack to cool completely. Slice and try not to eat it all at once!

So simple and quick and a great way to use up ripe bananas.
This loaf freezes really well too. I wrap individual slices in plastic wrap and freeze some for a later date. Otherwise, the whole loaf would be gone in a day!

Pumpkin, spinach and ricotta cannelloni

This recipe uses my one of my favourite ingredients at the moment, mountain bread. It's a great alternative to normal pasta sheets. This is so simple to prepare and a yummy vegetarian dish that should satisfy even the carnivores in the family!

750g kent pumpkin, cooked and mashed
1 onion, finely chopped
250g frozen chopped spinach, thawed, excess liquid removed
250g low fat ricotta
700g tomato puree (or 2 x 400g cans of chopped tomatoes)
1 tsp dried mixed herbs
100g reduced fat cheddar cheese, grated
1 packet of mountain bread

1. Preheat oven to 200 C. Lightly grease an ovenproof  casserole dish.
2. Saute onion in a large frypan with a little oil over medium heat for 3-4 mins. Add mixed herbs, tomatoes and bring to boil. Reduce heat to low and simmer for 20 mins.
3. Mix cooked pumpkin, ricotta and spinach together in a large bowl. Place a few tbs of mixture on one length of the mountain bread and roll up to form a tube. Repeat until all pumpkin mixture and mountain bread sheets are used up.
4. Place some of the tomato sauce at the bottom of the casserole dish to cover and then lay the tubes side by side in the dish. Spoon over the rest of the tomato mixture to coat. Sprinkle with cheese and bake for 20 mins.

Gluten free crunchy nut & seed muesli bars

I am sure I'm not the only one that looks at the ingredient list on most commercial muesli bars and am shocked by the number and quality of ingredients. Many of them contain so much added sugar, fat and artificial additives, not to mention ingredients that I have never heard of! These bars are a much healthier option but still super tasty. So simple and quick to make and my whole family love them (me included!)

0.3 cup of light olive oil or macadamia oil
0.3 cup honey or 100% maple syrup
0.5 cup of peanut butter (no added salt and sugar- sanitarium brand)
2 cups of puffed rice
0.5 cup of mixed seeds
1.5 cups of puffed amaranth (or millet)

1. Preheat oven to 160C (fanforced). Line a slice tray with baking paper.
2. Place oil, honey and peanut butter in a bowl and microwave for approximately a minute or until melted. Stir until combined.
3. Place all the dry ingredients into a large bowl and combine well. Pour liquid mixture over the dry ingredients and stir through until well coated.
4. Pour mixture into tray and press down firmly. Place in oven for  ~30 mins or until lightly brown on top.
5. Allow to cool before placing in fridge for 30mins. Slice into bars.
Store in an air tight container in the fridge.

These bars can easily be made nut free by using tahini (sesame seed paste) instead of peanut butter. Puffed rice is found in the health food aisles of most supermarkets whilst the amaranth and millet are normally only found in health food shops. If the amaranth or millet is not available, substituting with more puffed rice would be fine.