Healthier Enchiladas!

Asdfghjkl. These are not the cleanest recipe I have but they are certainly super delicious and healthier than other enchilada recipes! When I first took a bite of these I immediately tweeted that I was in enchilada heaven because seriously, I was! It's like pizza pasta deliciousness in a burrito or something. And single serving convenience ~

On a side note, I want to let you guys know that I do iifym and don't eat healthy all the time. In case you don't know. Because someone today was criticizing me of not being truthful. And I did not ever claim to eat completely healthy 24/7 but incase it was implied by my pictures :/ 

What you'll need

1 wholewheat/wholegrain flour tortilla

1 tomato

1/2 tsp olive oil

1/8 cup sliced onions

1/4 tsp minced garlic

50g minced chicken breast

1/4 tsp cumin

1/4 tsp smoked paprika

1/2 tsp dried herbs

1/2 - 1 red chili, chopped up 

1 tbsp corn kernals 

1/8 cup chopped bell peppers

2 tbsp tomato paste

10g shredded mozerella

Greek yogurt 

Spring onion

How to

1. Rinse tomato and leave some water on the surface. Microwave on high in 1 minute intervals until the skin splits. When cool enough to handle, remove the skin and chop up. 

Preheat oven to 180C. 

2. Heat olive oil in a non stick skillet, over medium heat sauté onions and garlic. When fragrant add in chicken and fry till opaque. 

3. Next add in the spices, chili, corn, bell pepper, tomato paste, and lastly chopped tomatoes. Toss together and keep frying. The chopped/mashed up tomatoes will soften up as they cook. At the end you should have something resembling chicken and vegetables in pasta sauce.

4. Spoon chicken and vegetable mixture into the centre of the tortilla, leaving the sauce behind to use for later. Wrap up burrito style! Fold sides of the tortilla over slightly then roll up tightly from bottom to top. Place into a dish, pour the remaining sauce over the entire tortilla wrap, sprinkle cheese over and bake for 20min. Cool before eating. Top with greek yogurt and spring onion. Enjoy!

Sweet Potato Gnocchi

Yum in my tum. Gluten and dairy free sweet potato gnocchi!

Just realised gnocchi is sorta like western dumplings? 

I've never made my own pasta before, which is why I was really excited to make these! I'm honestly so happy with the way they turned out. If you like sweet potato you'll absolutely love these. You can really use any herb in place of rosemary, but I think rosemary goes fantastic with sweet potato! 

The pasta can be a little sticky, so when you're forming the little gnocchi pieces use slightly damp hands and a slightly damp fork. Water repels the stickiness :D 

What you'll need 

160g sweet potato 

1/4 cup all purpose gluten free flour blend

1 egg white, beaten

1/4 tsp smoked paprika

Water and a fork/gnocchi board

2 tsp olive oil

1/4 tsp butter extract 

1 tbsp fresh rosemary leaves 

1/2 tsp minced garlic 

Black pepper 

Cherry tomatoes

How to 

1. Scrub sweet potato and poke holes in it with a knife. Bake the sweet potato in a preheated oven at 200C for 1h. Let the sweet potato cool, scrape out the insides and mash. 

2. Mix flour, egg white and smoked paprika into the sweet potato. Combine well into a slightly sticky dough. 

3. Take a teaspoon of dough and roll it into a oval shaped sphere aka an ovoid! Roll it on the fork to make the line indents you commonly see on gnocchi. Set aside and repeat until the dough is used up. 

4. Set gnocchi aside to air dry for an hour. Then cook gnocchi in boiling water for a few minutes until they float to the surface. Remove with a sieve or slotted spoon. 

5. Heat olive oil and butter extract in a pan over high heat. Fry garlic and rosemary. When fragrant immediately turn off heat and toss in gnocchi. Serve with black pepper and cherry tomatoes!

Sweet Potato Bacon Pasta

If you love sweet potatoes you'll love this! And bacon <3 <3 And so damn simple. I served mine with microwaved broccoli and baked chicken marinated in Mrs Dash Original Seasoning! 

What you'll need

40g dry wholemeal/brown rice/quinoa pasta

1/4 cup steamed sweet potato

1/4 cup water (or milk) 

2 slices turkey bacon, chopped

1/2 tsp garlic 

1 tsp fresh thyme leaves 

1/4 cup water from cooking the pasta

Method

1. Cook pasta. Save 1/4 cup of the cooking water.

2. Blend sweet potato with 1/4 cup plain water.

3. Fry turkey bacon pieces in a small non stick pot.

4. When the bacon is almost cooked. Add garlic and thyme. Sauté. 

5. Next add sweet potato purée and leftover cooking water. 

4. Cook until thickened and then stir in cooked pasta :)