Ever since I was recently gifted a waffle maker, I seemed to have stumbled across so many creative things you can do with it!
The waffle maker has been proving to be incredibly handy in the kitchen. It’s one of those ‘leave and forget’ for a while gizmos. Using the waffle maker too means that less ingredients are involved for holding the mixture together!
Lunch today was these tasty potato and zucchini waffles. These are super duper quick and easy and require very minimal preparation. They are also conveniently dairy free, gluten free and egg free.
Potato and Zucchini Waffles (yields 2)
What you’re going to need
1 medium-large potato, peeled and grated
1/2 zucchini, grated
fresh rosemary, roughly chopped with stem removed
fresh thyme, stems removed
salt and pepper to season
Using a tea towel or your hands, squeeze out as much of the liquid from the potato and zucchini as you can (the drier the crispier they will go)
Once squeezed, place in a bowl with rosemary, thyme, salt and pepper. Mix through until evenly distributed.
Prepare your waffle maker. (My waffle makes two square waffles at a time and still has functioning non stick but if yours doesn’t, I’d suggest a light spray of oil). Add even amounts of mixture making sure it is packed in really tightly.
Close and lock the waffle maker and cook for approximately 10 minutes or until they are crispy brown on the outside and lift out with ease.
Serve with sauce of your choosing (I went with sweet chilli)
So one of the bloggers that I seek inspiration and advice from is Chocolate Covered Katie. The fact that majority of her recipes feature chocolate had me locked in right from the start of my blogging days.
This month, Chocolate Covered Katie has declared “Hug a Fat” month. Basically, the purpose of this is to increase awareness about the importance of healthy fats in your diet and that not all fats are bad! They are an integral part of a balanced diet and they also taste delicious. To promote this campaign, we have been asked to choose our favourite healthy fat! There were so many to choose from but I decided to choose WALNUTS!
Walnuts are a great source of omega 3. A good portion to eat daily is 30 grams which works out to be approximately 9 nine walnut clusters. They are free from saturated and trans fats which are the ones you try to limit as much as you can (found mostly in processed foods and high fat dairy and meat products. The good fats you want to be consuming are monounsaturated and polyunsaturated fats.
As well as the nutritional benefits of walnuts, they also taste amazing and work in sweet dishes, savoury dishes and just eaten on their own too!
Here are some of my previous creations with walnuts!
Date and Walnut Loaf
PB Cacao bliss balls with walnuts as the base ingredient!
Nana Ice Cream bowl with walnut topping as well as peanut butter, another healthy fat
So when you’re considering what you are going to eat today, just remember that not all fats are bad and are a vital part of a well balanced diet! #walnutappreciationpost
So you’ve got a whole bunch of carrots left in the fridge. You’re not really feeling carrot sticks or just boring old boiled carrots. What do you do? Make a dip! As I have written about previously, hummus is my dip of choice so thought I’d a put a spin on it by using the abundance of leftover carrots that I had in the fridge instead of chickpeas. The carrots actually give the dip a subtle element of sweetness which is not overpowering in the slightest! It also provides a vibrantly coloured dip which I am obsessed with. The colour makes the dish really! This will take an extra five minutes to make in comparison to my go-to hummus but I assure you, it is worth the extra little bit of effort.
Carrot Dip (yield 1 cup)
What you’re going to need
3 medium sized carrots, sliced into circles (honestly shape doesn’t matter because they’ll be blended anyway. However the smaller you cut your carrot the faster they will cook)
2 teaspoons tahini
3 tablespoons olive oil
1/2 tablespoon lemon juice
1/2 teaspoon cumin
salt to season
1. Boil water in a medium saucepan. Once boiled, cook your carrots until you can easily stick a fork through them.
2. Drain your carrots but retain about 1/2 a cup of the water.
3. Add all of the ingredients except the water into a pulse blender or food processor. Blend until smooth. (May need to add some of the carrot water just depends how smooth you would like it!)
4. Serve with crackers or vegetables such as cucumbers or celery (or I guess you could serve it with carrots too…I’ll leave you to decide on that one!)
So I absolutely love seafood! Unfortunately seafood can be a bit expensive at times and also inconvenient as I only like buying seafood from specific places. However, tinned tuna is my saviour and it’s always an item on hand at home. I wanted to add some protein to this salad and as I was in a bit of a hurry, tuna was the easiest choice. For this recipe, I have loaded the salad with greens so that it is super healthy! Also the best thing about it too is that I did not use any oils. I made a dressing out of the smashed avocado which i lightly seasoned and then I mixed that through the salad to give it moisture. It works as a creamy dressing so was a perfect accompaniment for the zucchini. I like making salads because it forces you to be creative with ingredients you have readily available. It is incredibly easy to whip together and so there’s no excuse to reach for fried or “fast foods”. This will actually save you a bit of coin too.
Tuna Zucchini Pasta Salad
What you’re going to need
1 tin tuna (any kind is fine, a healthier option is to choose one in springwater as opposed to oil)
1/2 zucchini, julienned
handful baby rocket
handful baby spinach
1/2 avocado, mashed (to prevent making more washing up, just mash up your avo whilst it is still in the skin. Its works as a bowl!)
salt and pepper
lemon juice (optional)
1. Season the avocado with salt and pepper
2. Place the tuna, zucchini, rocket and spinach in a bowl and combine with tongs.
3. Scoop the avocado in and mix through until all the ingredients are coated with avocado