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Disclaimer
Beverley has prepared the content of Bev's World irresponsibly and carelessly. She therefore disclaims all warranties, express or implied, as to the accuracy, originality or completeness of the drivel presented on this blog or on other linked websites or on any subsequent links. She vehemently denies that the information may be relied upon for any reason. Beverley shall not be liable for inflicting laughter, shame, disgust, torrents of tears and the eventual desiccation or crashing boredom on readers.

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Wednesday, 29 November 2017

Good morning world, it's a brand new day.


29th November 2017

Don’t wait, life goes faster than you think.







Oh my tea last night was lush, sun-dried tomato sausage and onion baguette, seriously it was just what I’d craved all day, I wanted carbs so much, maybe the weather, maybe the good old hormones, who knows but my body was screaming FEED ME and please make that food CARBS, to try and limit some of the damage I took out the middle of the roll and saved four points, I had chicken sausages to lower the Smart Points and of course I used spray light to fry the onions.



I also had butter beans on my lunch, they were okay, think next time I have them I’ll smash them as a mash and see how that works.

I have the middle of that roll left, I’m thinking a gratin of some kind with it, or meatloaf or patties, ooo I’m gonna get creative with it, could sundried tomato sausage meat and breadcrumbs mixed with smashed up chickpeas make them enjoyable!  Or maybe a spicy beanburger using kidney beans, let’s find out shall we, I’ve got an hour to spare today to have a play.



In my meeting yesterday morning some of my members bought tasters, one of which was Flex friendly oven baked onion bhaji’s with a mint dip, they were really tasty and here’s how to make them.



This recipe make 16 bhajis for a total of 3sp!  That’s 5 for 1sp, gotta be done, especially with party nights out are on the horizon, last night we were talking about getting home a bit worse for wear and having the munchies, if you had these ready and waiting you’d be happy, even the natural yogurt with mince sausage side is Zero on Flex.



2 tsp olive oil (3sp)

3 very large onions, as thinly sliced as you can make them

1 ½ tsp turmeric

1 tsp cumin

1 ½ tsp ground coriander

1 ½ tsp chilli powder (I used spicy as we like them hot but if you don’t, go for mild)

1 ½ tsp ground ginger

100g chickpeas, drained and blended finely

1 tbsp tomato puree

1 egg, beaten



Pre heat your oven to 180c and line a baking tray with some baking paper.



Pop your olive oil in a large frying pan (the biggest you have, there are lots of onions to be fried!) and once hot add all the onions and turmeric. Cook for around 20 minutes until the onions are nice and soft and have taken on the colour of the turmeric. Add a little water to stop the onions sticking if required.



Take the onion mixture off the heat, pop into a large bowl and add all the dry ingredients including the chickpeas. Give a good mix and then add the tomato puree and egg. Mix again until well bound.



Take around a tablespoon of mixture and roll into a rough ball, then flatten slightly. Pop onto a baking tray.  This method should give you 16 bhajis.



Spray bhajis with fry light, season with salt and pepper and pop in the oven for 20 minutes (or until nicely browned).



While your bhajis are in the oven, mix 2 tablespoons of fat free natural yoghurt with a touch of mint sauce and some grated cucumber. Pop into a smaller bowl.



Remove bhajis from oven, leave to cool a little (they will also firm up) and serve in a bowl with your yoghurt on the side. You could even add some salad with a little red onion.



Yeah they’re definitely one to try maybe I’ll have a go at them today too, they’re a bit moreish though I have to say, I know I’ll probably eat the lot but at 3sp, that’s okay isn’t it.



Right my tea mug is empty, I need a refill, feeling good today, still got a bit of the cold lurking but it hasn’t been a bad one thankfully, not one that knocked me off my feet, this time last Wednesday I felt rough but Alfie soon told me to get a grip as he wanted walking.



I’ve got a couple of courgettes in the fridge, might make these this morning now eggs are zero



Egg and courgette roll ups – 1sp



2 eggs

½ courgette

Salt & pepper

Spray light

1/2tbsp parmesan cheese (1sp)

a bit of diced red onion or 1 spring onion



Pan liner – unless you have an amazing totally non-stick pan!  They also stop the pan getting mucky! (This is what the look like https://www.amazon.co.uk/Chytaii-Non-Stick-Cooking-Reusable-Resistant/dp/B074T8T8SJ/ref=sr_1_6?ie=UTF8&qid=1511940094&sr=8-6&keywords=pan+liners)



Grate the courgette and squeeze out the excess liquid.

Whisk two eggs in a jug and season with salt and pepper.

Put your pan liner in frying pan over a medium-hot heat, I still spray it with spray light. When it is hot, pour in the eggs. Rotate the pan to create a large, even omelette & then lower the temperature slightly.

As soon as the liquid egg has set, add the grated courgette, parmesan and onion over the pancake.



Wait for the pancake to firm up, then slide out onto a plate and carefully roll it using your fingers & enjoy – so delicious!



Enjoy your day BeYOUtiful, I know I’m going to because I’m going to be cooking and eating, two of my favourite things.

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