Grain free, healthy, high fibre chickpea flour pizza!
Not only are you getting to eat pizza but it’s made from a veg!
Chickpea flour AKA gram flour is so cheap and easy to get once you know where to look, it’s usually in the continental/world food section of the supermarkets so I urge you to try it out, it’s not expensive and is a healthy, easy way of cooking with new flours.
For another chickpea flour based recipe check out these Veggie slices
Note: You will need a small circular pie base to hold and shape the mix as it’s runny until baked, I used a small silicon rubber pie mould. You could possibly use a small frying pan that’s oven safe however I haven’t tested this so let me know if you do.
Once you have the flour it’s easy and quick to make this pizza, you don’t have to knead anything or wait for dough to rise, plus it’s naturally high in protein and fibre, grain and gluten free so it should be suitable for many diets. Bloat free pizza anyone?
This faux egg fried “rice” dish is such a good way to sneak some cauliflower into your meals while at the same time reducing your intake of white rice/refined white carbs in favour of a higher fibre option.
The spices, creamy avocado and eggs really add flavour to this dish so don’t worry about any weird cauliflower taste (because let’s face it who likes bland cauliflower?), honestly, this is one of my favourite ways to consume cauli (and it’s one of my most hated veg!)
Cauli haters just try this dish ONCE just to see how tasty it can be, then thank me after lol!
I cannot stress enough how important the spices are here, plus a good hot sauce really lifts it, don’t leave them out, especially the ginger as it’s what adds flavour, the tamari/soy sauce adds lovely salty umami flavours too so I urge you to follow the recipe closely as if you don’t it’s basically plain cauliflower. The avocado really compliments this well too and bulks out the meal so please also have a ripe one handy if you plan to make this.
Got leftover pumpkins/pumpkin flesh from Halloween and don’t want to waste it?
Whip up this comforting, nutritious, healthier mac and cheese in under 30mins then feel smug because you didn’t waste any of that pumpkin!
Comfort food with benefits
The combination of melted cheese and pasta makes this dish proper comfort food during colder weather but you also get nutrition from the pumpkin, fibre from the wholegrain pasta and I share a tip on how to maximise the benefits from the garlic, also make sure to include the black pepper as it helps the absorption of other nutrients so you can really maximise the goodness of this dish.
For other pumpkin/squash recipes check out my savoury chilli cheese scones or pumpkin bars with chocolate ganache or no bake pumpkin brownies
This recipe really is super quick to make, I always have a pack of puy lentils in my cupboard for quick meals like this and this recipe is naturally nut free if you use the tahini option (this is ground sesame seed paste, it’s like the seed version of nut butter) which you can find in the world food section of the supermarket or at health stores but you can always just use almond butter if you aren’t allergic to nuts.
Furthermore, this meal counts as 2/5 a day with barely any effort, hooray for lazy girl cooking!
If you aren’t making this for two people then the second portion makes a great lunch for the next day too.
Let me know what kind of curry combos you guys use if you try it.
Tired of your boring same old omelette?
Then spice it up (literally and metaphorically) with this Moroccan version which uses cumin, hummus for creamy decadence and added lentils which not only bulk it out with added veg but provide some plant protein and fibre to the dish as well!
Brilliant beans and lovable lentils
Lentils and pulses/beans are such a great food staple, they’re cheap, packed with a type of fibre that your gut loves and most give a decent protein hit too which all means they also keep you full.
Another bonus is that beans and pulses can blunt energy release when paired with high carb foods, so if you’re having that white rice then one way to blunt the insulin spike is to add beans, which is a delicious way if you ask me.
This is because the beans will block an enzyme that’s needed to break down the starch and carbs in the other foods meaning you don’t get as much of an energy spike, woo!
A study across various countries examining bean/pulse intake in elderly people found that regardless of what country they came from (which is interesting as diets can vary widely) for each 20g increase in bean/pulse consumption this led to a 7-8% decrease in mortality, so eat up folks!
I often wonder if it’s just me but when I make food into slices it automatically makes it seem more interesting/fun, but what I also love about this recipe is that it’s so easy to throw together, is jam packed full of plants and spices plus it means you can use up whatever veg you have lying around the fridge or freezer.
For this recipe I used mostly chickpea flour/gram flour which can be easily found in the World section of the supermarket so don’t fret and is quite cheap too as it’s made from chickpeas (can also include split peas) but also gives extra fibre and protein to the recipe which is a bonus. I wouldn’t recommend substituting this flour as it’s quite absorbent and gives a thickness to the recipe which is fairly unique and can’t really be mimicked by any other flour that I’m aware of.
Mix of split peas & chickpeas
Serving suggestion: I like to serve these with a drizzle of chilli infused oil or hummus and an extra sprinkling of nutritional yeast on top of some salad leaves. You can also use a thick yogurt & chipotle paste dip.