Tuesday, 19 February 2013


It's a Tuesday night. No husband. Bravo TV line up is tonight's date. What to eat?

BE HEALTHY - BE HEALTHY. It's the new mantra that's getting me through NYC. Too many good restaurants can be dangerous.

So I thought it's time to get colourful. The more colourful, the healthier it has to be.

  • 1 x sweet potato, cut into chips
  • 1/2 bunch kale, chopped
  • 2 x capsicum, diced (use a variety of colours)
  • 2 x tomatoes, diced 
  • 2 tbs sunflower seeds
  • 2 tbs pumpkin seeds
  • 5 tbs olive oil
  • 1 tbs balsamic glaze
  • 10 Brussels sprouts, halved
  • 1 tbs maple syrup 
  • 1 tsp whole-grain mustard
  • 1 tsp chili flakes, optional
  1. Pre-heat the oven to 250C (410F).
  2. Add the cut sweet potato to a plastic bag, add two tablespoons of oil, salt and pepper and shake. 
  3. Line the chips on a lined baking tray (you may need two trays).  Cook for roughly 45-50mins. Keep an eye on them.
  4. Season the chips again when they're cooked. Add chili flakes if you like.
  5. Place the Brussels on a lined baking tray. 
  6. Mix maple syrup, two tablespoons of oil, whole grain mustard in a bowl. Pour over the Brussels.
  7. Cook the sprouts in the oven for 40mins.
  8. Mix kale, capsicum, tomato, sunflower and pumpkin seeds in a bowl. Dress with olive oil and balsamic glaze. 
To be enjoyed in separate bowls, or combined on a plate.

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