Indulging without Increasing the Waistline
Having spent the last year working towards my weight loss and fitness goals I’m not prepared to throw it all away this Christmas!
The temptation to eat, drink and indulge is upon me; with a works do, a catch-up with girlfriends and family socials it’s all too easy to slip off the weight-conscious-wagon. Every Christmas I repeat the same mistakes and curse myself as I enter the New Year with extra Kilo’s to shed.
But this year I’m making a plan to enjoy the festive season without giving up ground in the battle with the scales.
To kick off this offensive I’m sharing my favourite recipes that taste heavenly, are totally indulgent, but are packed with all the good stuff that will help you keep sugar cravings at bay.
This Spicy Chickpea Dip is my own variation on a traditional humus recipe, and has been a favourite to take to gatherings for a while. The kids love it, it doubles up as a great lunch spread on corn thins and is full of protein, good oils and vitamin C!
Spicy Chickpea Dip
Serves 6 ~ 663 Kilo joules per serve ~ 12 g carbs ~ 5.8 g protein
- 1 can chickpeas drained & rinsed
- 1 fresh chilli or half tsp dried chilli flakes (adjust to suit your palette)
- 1 lemon juiced
- 2 tbsp olive oil ( use chilli infused for an extra kick)
- 1/4 cup water (the amount you need varies depending on consistency)
- 1 heaped tbsp hulled tahini
- 1 heaped tsp grd cumin
- salt & ground black pepper to taste
- large handful of fresh coriander stalks and leaves
This couldn’t be much simpler!
- Put all the ingredients in a blender (I’ve used a hand blender, a baby food blender and now my Omni Blend!)
- Whiz until smooth!!
- I like a stiff consistency for spreading on crackers, but if you want it a bit runnier then add more water.
- Serve topped with finely chopped coriander and a sprinkle of dried crushed chillies
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