Recipes & Snacks

Sounds amazing @eth – thank you for sharing!

Yum @eth

We only have lettuce cup hamburgers now that buns are bad!

@Appleblossom @eth Have you ever made mushroom burgers? They can be a little messy but a delightful alternative and great for throwing on the BBQ after a long day.

Yum @Ali11 mushrooms are so good sometimes, so much you can do with them. One of my favourites is to get large ones, put a little garlic, butter and soy sauce in the middle and grill - a perfect burger substitute.

That sounds delicious @eth

Hi everyone, hope we're all enjoying some healthy cookery today.

@Bunniekins @Meowmy @Gazza75 as you know I love choccy after dinner. I found this recipe & am trying to have it instead as a healthy alternative. They are yummy & seem to be working so far.

AFTER-DINNER TRUFFLES

Ingredients

1 cup medjool dates, pitted

1/2 cup unsalted peanut butter

1/2 cup rolled oats

1tsp blackstrap molassas

pinch of salt

2 tbsp cocoa, to coat

Method

1. Blend all the ingredients except the coca in a food processor until the mixture sticks together.

2. Roll into bite-sized balls and place in the fridge for 20 mins to cool.

3. Sprinkle the cocoa onto a plate and roll each of the balls on the plate twice to make sure they're fully coated. Keep refrigerated in an airtight container.

YUM

Next time I make them, I'll combine the cocoa with the other ingredients in the blender so it's more chocolatey.

Hi @BlueBay @Ali11 @Appleblossom @outlander @BryanaCamp @Shaz51 @Meowmy @Gazza75 @Bunniekins

Yum @BryanaCamp those treats sound goooood!

Here's the Mexican Stuffed Sweet Potato recipe I mentioned on Friday Feast last night :

Roast 4 medium sweet potatoes (220 C for about an hour), slice in half and cool, scoop out insides and place in a bowl.

Saute 1/2 onion, 1 small zucchini, 1 c red capsicum, 1 c corn (all diced) until tender.

Add 2tsp chili powder, 2 tsp paprika, 1 tsp cumin, 1 tsp dried oregano and 1 c black beans (or any other beans) and heat through.

Mash sweet potato insides and add 1/2 c coriander, your fave chili sauce to taste, juice of 1 lime and 1/2 c plain Greek yogurt. Fold in bean/veggie mixture and mix well. Season with salt and pepper to taste.

Spoon mixture back into potato skins, top with shredded cheese and heat on high in oven until cheese is bubbly and the rest is warm.

Serve with salsa, Greek yogurt, avocado slices, coriander and shallots chopped finely - whatever Mexican toppings you like.

Enjoy!

You have so many great recipes @eth The truffles sound yum too @BryanaCamp!