I crave carbs like all the time and the one thing on a hot day that would hit the spot are these chips!! Not too unhealthy as they chips were baked and the sauce cooked with very little oil How … Continue reading
It’s been a while since i have blogged only because recently my children have become so very fussy and I don’t have time as i’ve been concentrating on my photography work!
But today I was determined to cook something super healthy and blog on the same day like I used to.
I bring with me a super duper trio of broccoli, kidney beans and sweetcorn style filling for the ever popular tortilla wrap!
So here goes…Much love D x
1 large broccoli into florets
1 tin kidney beans
1 tin tomato crushed
1 small tin of sweetcorn
1 tbsp rapeseed oil
3 shalots diced
2 garlic cloves minced
1 tsp cumin seeds
Crushed chilli flakes to taste
Salt and pepper to taste
Heat up oil and cumin seeds in a large saucepan on a medium heat. Once the seeds sizzle, cook off the shalots for a minute or so.
Toss in the broccoli with the sweetcorn.
Season with salt, pepper and chilli flakes. Mix well
Cover and cook on a low heat for 8 to 10 minutes
Put in the crushed tomatoes, kidney beans and garlic. Stir well. Cover for another 10 minutes
Now the filling is ready to put into tortilla wraps! Don’t forget the grated cheese! If you’re not vegan.
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
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
5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste
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
Summertime calls for easy and fresh salads. Full of goodness and yumminess! Here I bring you my new recipe made today. Extremely healthy and incredibly tasty! I am one happy lady!
2 large cups quinoa cooked
1 tin pinto beans drained
1 medium carrot grated
15 mini plum tomatoes quartered
Handful of coriander chopped
2 heaped tablespoons flax seeds
6 tbsps olive oil
2 tsp whole grain mustard
Juice of 1 lemon
Salt to taste
4 tbsp water
I roasted the aubergine directly on the gas of my stove. Very Indian style! I kept the gas on low and kept turning the aubergine as it was slowly roasting. When the skin wrinkled and the flesh was tender. I removed it and let it cool down
Gently removed the skin and then cut the aubergine into small chunks
Placed in a large salad mixing bowl with the rest of the salad ingredients. I then combined all thoroughly. Lastly the dressing was added and infused in
I have a wonderful soup maker gifted from Tefal but I fail to use it regularly. I love clear soups with chunky vegetables happily floating away in a tasty seasoned broth.
I feel SO satisfied after having a bowl or two and am now absolutely adamant to make more soup for myself! This is a very simple recipe I put together today. I used my soup maker machine but it can be cooked all in a saucepan as a one pot soup dish.
I hope you enjoy this spring time soup. Here’s to more soups being made!
8-10 baby sweetcorn chopped
1 small onion chopped
1 tomato chopped
2 celery sticks sliced
1 litre water
2 cubes vegetable stock
2 handfuls of small pasta shells
Salt to season
Garlic and chilli granules optional
Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer. Cook through until soft.
Serve with a little grated cheddar on top and some fresh bread
Recipe for these delicious crumbly oat biscuits are on my blog post @
Hope you make them and enjoy them as much as we do!
Love D x
I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.
Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.
I will be serving some @ Angie’s Fiesta Friday Party
Have a terrific day! Much love D x
1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste
Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside
In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad
Crumble in the feta last and fold in
Serve alone or with some buttered whole grain pitta bread
I will be serving some @
This is simply an assemble recipe. Have the ingredients ready. Roast, spoon and sprinkle and ta..da! A lovely aubergine which is light and scrumptious with a healthy filling!
Sorry for the picture quality. I couldn’t wait to eat it!! Lol 😉
1 medium aubergine
4 tbsp crushed tomato
1 tbsp oil
1 packet cooked vegetable rice (microwavable)
Grated cheddar cheese
Preheat the oven to 180c. Place the aubergine in a roasting tray. Oil the aubergine lightly with a brush and score a few times
Roast for 20 to 25 minutes or until the aubergine is soft and tender
Once roasted, carefully slice the aubergine in half. Spread the crushed tomato passata evenly on both halves
Spoon on the rice again evenly and sprinkle with a generous amount of grated cheese
Place the aubergine in the oven and cook until cheese is nice and gooey
Cocoa & Banana both from the tropics is an amazing combination! This sponge cake came out super moist, light and airy.
Both my son and his grandfather enjoyed it. It’s great, that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x
2 large ripe bananas mashed
1 heaped tbsp cocoa powder
180g self raising flour
Preheat oven to 180°c, line and grease a square cake tin
Cream together the sugar and butter in a food processor, then add in the mashed banana. Combine well into the mixture
Whizz in the eggs then fold in the flour with the cocoa powder
Pour the mixture into a square cake tin and bake for 25 to 30 minutes or until a skewer comes out clean when inserted into the cake sponge
Once done, slice snd serve with a little vanilla ice cream
It’s the time to be sneaky again. Vegetables will be disguised in many forms so that our little ones will eat and hopefully enjoy them through the flavour rather than texture. I feel it is the texture that many children fear when it comes to eating fruit and vegetables. I couldn’t do aubergine when I was younger as it felt rather slimy on my tongue! Now I can’t live without them! Thanks to my Mum’s perseverance in feeding them to me.
Pasta is always a winner and chunks of courgettes are not appealing to our children so blitz it, make it smooth and silky! They’ll be none the wiser!
1 large courgette
1 tin plum tomatoes
3 garlic cloves
1 level tsp dried oregano
Dried chilli flakes to taste
Salt to taste
1 tbsp olive oil
Blend the courgette, tomatoes and garlic to a smooth paste with the water
Heat up the oil on a low heat in a medium saucepan with the oregano and chilli flakes. Once the oil starts to sizzle slowly pour in the tomato blend. Stir in the salt
Keeping on a low heat, allow to simmer gently for 20 minutes, stirring occasionally. Whilst the sauce is cooking through put on your penne pasta to boil
Serve the sauce on a bed of pasta with a sprinkling of grated mature cheddar cheese