Below, we compiled 3excellent recipes that will keep you and the rest of tivi shows full and happy—without quadrupling the number of calories an average person should eat in a day.
1. Spinach Balls
Ingredients
220 g fresh spinach leaves,, trimmed, washed.
3 eggs
1/2 cup (60g) grated cheese – I used noble cheedar from Mainland
1 cup (75g) Gluten Free Panko Crumbs,
1/4 cup fresh herbs of your choice – I used coriander
Instructions
Preheat oven to 180 C.
Trim and wash the fresh spinach leaves.
Place the leaves into a saucepan, add salt and cover with boiling water. Cover and set aside for 3 minutes.
Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 180C for 15-20 minutes or until golden on the top.
Serve immediately or cold in luchboxes.
Serve with dips of your choice like pesto, hummus or homemade ketchup.
2. Avocado Greek Yogurt Ranch Dip
Ingredients
1 cup fat free plain Greek yogurt
1 large ripe avocado, peeled and pitted
1 1/2 Tbsp fresh lime juice
1 (.74 oz) package Hidden Valley® Greek Yogurt Dips Ranch Mix
Directions
Using a fork, mash avocado with lime juice until nearly smooth . In a mixing bowl combined mashed avocado mixture, Greek yogurt and Hidden Valley® Greek Yogurt Dips Mix until well blended. Store dip in refrigerator in an airtight container up to 2 days.
3. Caprese Pasta Salad
Ingredient
16-oz. box Rotini pasta, cooked to al dente and drained
8-oz. container grape or cherry tomatoes, halved
8-oz. package Mozzarella pearls
1/2 cup fresh chopped basil
1/4 cup pesto
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste
Instructions:
In a large bowl, combine all ingredients and mix well. Cover and chill until ready to serve!
