Tortilla Chips 

  

Ingredients 

  1. Tortilla wraps 
  2. Oil spray 
  3. Salt 
  4. Cayenne pepper 

Method

  • Pre heat an oven to 180 degrees (this is for a fan oven, may need to be higher for a regular oven)
  • Cut up a tortilla into 8 triangle pieces, resembling tortilla chips
  • Spray one side lightly with oil spray and sprinkle with salt 
  • Place salt side down onto a pre-sprayed oven tray and then lightly spray the tortillas with a little more oil and then sprinkle with salt and cayenne pepper
  • Bake in the pre-heated oven for 4-5 minutes before turning and baking on the other side for another 4 minutes 
  • Keep a close eye on the chips as depending on each oven, they may cook slightly quicker, so try not to get them too brown. 
  • Move the chips to an open airtight container to cool down before putting the lid on the container. The chips will crisp up even more as they cool down. 

Here is the finished product ☺️  

 

Serving suggestion
As well as being eaten on their own, these chips go very well with salsa or other dip, humus or my personal favourite, my homemade guacamole 👍  

 

Spicy Parsnip Soup

This quick and easy recipe will warm up any cold winter’s lunch time ☺️  
 Ingredients
1kg Parsnips

1 onion

2x stock/bullion cubes 

½ teaspoon of curry powder

Water 

½ teaspoon of mixed herbs

Salt and pepper to taste

Method

  • Peel the parsnips and chop into small cubes
  • Peel and finely chop the onion
  • Add the parsnip and onion to the pan, along with the half teaspoon of mixed herbs. 
  • Crumble in the bullion cube and then cover with water
  • Bring this to the boil and then simmer until parsnips are soft
  • Take off the heat and add in the curry powder, salt and pepper to taste, before blending until smooth

Top Tip

For a creamier soup, but still keeping it healthy, when the soup has cooled down or before serving, mix in some crème fraiche.

Bruschetta (healthy version)

So I love Italian food 🇮🇹 🍕🍦 and whenever I am in Italy, I love using their fresh produce to make my own version of some of my favourite dishes. 
One of my favourite snacks is bruschetta. I tend to have this as a light snack in between meals, but also love ordering it when out and having the proper (slightly heavier version). In my version I tend to use light crackers instead of bread and use very little oil, only to drizzle on top (like I said, this is more of a snack than part of a meal). 

For the topping you will need;

1 x tub of cherry tomatoes 🍅 (any kind of tomatoes really, but I prefer the little cherry ones for this)

1 x large handful of fresh basil leave (it has to be fresh for this)

Salt

Pepper

Garlic salt or granules 

Method:

This is the easiest recipe as it just requires you cutting up the tomatoes into small chunks, almost dicing and finely chopping the fresh basil leaves. Mix these both together in a bowl and your topping is done. Season to your taste with salt, pepper and garlic. (you will find that the salt helps draw the moisture out of the tomatoes, so I prefer using garlic salt or granules so that you aren’t left with any raw garlic to chew). 

For the base you will need;

Philadelphia Light

Crackers (any kind)

Method:

Spread the light cream cheese onto the cracker and then top with the tomato and basil mixture. For a little bit of something extra, I like to drizzle this with chilli oil once they are made up. I prefer to do this individually rather than soaking the tomato mixture in it, but by all means that could be done as well. 

This really is a simple and quick recipe and the mixture will last for a couple of days in the fridge. They are great snacks and really quick to put together, offering a huge amount of flavour and satisfying a craving for something, without having anything too large.

Here is my finished product ☺️ 

 

Sweet Potato and Red Pepper Soup 

Now that it’s coming into soup season, here is the recipe for one of my favourite flavours. You will need;

500g sweet potato
2 red peppers

2-3 bouillon chicken or vegetable cubes

Boiling water – enough to cover the potatoes and some spare to thin out soup when cooking 

Salt and pepper to taste

Method:

1. Peel the sweet potatoes and then chop into chunks, probably into eighths would be fine!

2. De-seed and chop the red peppers and add to the pot with the sweet potato.

3. Crumble into the pot your bouillon cubes into the pan and then cover with boiling water and mix all together.

4. Bring to the boil and then cover the pan and simmer for an hour (or until the potatoes are soft)

5. Season with salt and pepper to taste and then blend before cooling.

6. If you’re feeling adventurous or like me you like a bit of heat, chop up one fresh chilli (de-seeded) and add in before blending. Or use a pinch of two of chilli powder instead. 👌🏼
Serving tip: 

For a creamier soup, but still being healthy, try adding some creme fraiche when the soup has cooled.

Try adding some homemade wholemeal croutons – just toast a slice of wholemeal bread, chop into cubes and sprinkle on top of the soup for a healthy crunch ☺️

Glorious Guacamole 


I always find guacamole a great in between meal snack, as well as the obvious side dish to any Mexican food. Here is my recipe for an awesome guacamole;

3 x Avocados – make sure these are not too ripe, should be quite firm to touch/squeeze – this should help your guacamole last longer without going brown.

1 x Tomato

1 x Red onion

1 x red chilli

For presentation:

1 x handful of fresh coriander

To season:

Pinch of salt

Pinch of pepper

Juice of 1 lime

Pinch of cumin

 Method:

1. Finely chop the tomato (seeds included) to small pieces.

2. Cut the avocados in half, remove the stone (but don’t throw away) and spoon out the centre into a bowl. Mash up the avocado with a fork or potato masher until you get a consistency you like (Depending on my mood I like it chunky or smooth)

3. Peel and finely chop the red onion (make sure its small pieces, as not everyone likes a big chunk of onion) and add this to the avocado.

4. Add in the tomatoes.

5. De-seed the chilli and chop finely (remember to wear gloves when chopping the chilli) and add to the bowl with the avocado, onion and tomatoes.

6. Season with salt, pepper and cumin to taste and mix in the lime juice.

7. Finely chop the coriander and sprinkle on top when ready to serve.

Helpful tip

When storing the guacamole, to prevent it from going brown, I always find it best to leave the stone of the avocado in the guacamole mix. However storing in an airtight container, not allowing the guacamole to get any air should also help prevent it from turning brown.

 Serving tip

With crackers – I love (and I can’t express that enough) topping crackers with guacamole, just like I would with cheese or humous – such a great snack idea for lunch or in between meals.

In fajitas – I prefer guacamole to sour cream when it comes to condiments with my fajitas

On top of nachos – Aw! As if nachos couldn’t get any better!

As a dip with tortilla chips – Awesome combo