Healthy Chocolate Snowballs

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I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!

I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.

https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/

Have a go! They taste good and the children love ’em!

Healthy Chocolate Snowballs

image

I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!

I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.

https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/

Have a go! They taste good and the children love ’em!

A Mediterranean Ebli Salad

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Shivaay Delights has definitely turned a leaf this year by going more healthy. That’s not to say I don’t crave my sweet baked treats! Some brownies have just been taken out of the oven! 😉

This salad attempts to capture strong tangy Mediterranean flavours that really make you appreciate good food!

Enjoy! A gnocchi recipe coming up soon. Much love, D x

INGREDIENTS

1 cup ebli durham wheat pre cooked
1 small bag of baby spinach
1 tin chickpeas drained 400g
1 red bell pepper diced
Big handful of plum/cherry tomatoes
1 roasted aubergine cut into chunks
Crumbled feta cheese to taste

Dressing

5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste

METHOD

Assemble all the salad ingredients. Toss well to mix and pour over the salad dressing

*I roasted the aubergine on the stove. You can roast it in the oven with the skin on until crinkly and tender

Crushed Mushroom Pasta Sauce

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Mushrooms = A no go zone for children!! But this yummy sauce will have them eating them in front of your very own eyes!!!

INGREDIENTS

1 Punnet of button mushrooms
200 ml crushed tomato
3 garlic cloves crushed
Salt to taste
Chilli flakes to taste
1 tbsp olive oil
1 tsp dried oregano

METHOD

Blitz the mushrooms until small pieces

Heat up the oil with the oregano and chilli flakes. Wait for the oil to sizzle

Add in the mushrooms and garlic. Sauté until a little water is released from the mushrooms

Pour in the crushed tomato with salt. Stir and cook through on a slow heat for 20 minutes, Stirring occasionally

Serve on a bed of cooked fusilili or penne pasta

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