Mediterranean Baked Sweet Potato Recipe

Who doesn’t want to enjoy the taste of freshly baked potatoes minus the extra calories? Ever since sweet potatoes have become trendy again, there are a number of ways to enjoy this healthy vegetable for almost every meal!

This recipe involves less than 10 ingredients, 1 bowl, and just 30 minutes or less to prepare – who is ready?

RELATED: Easy Recipes with Sweet Potato


4 medium sweet potatoes

1 can chickpeas (rinsed and drained)

1/2 tablespoon olive oil

1/2 teaspoon coriander, cinnamon, cumin, and paprika

Sea salt

Lemon juice

Garlic sauce

1/4 cup hummus (or tahini)

Juice of 1/2 lemon

1 teaspoon dried dill

3 gloves garlic

Water or unsweetened milk (whatever you have in the kitchen)


  1. Preheat the oven to 400ºF (or 200ºC), and line a tray with baking paper.
  2. Clean the potatoes, and cut lengthwise since this will make it so much easier for you to prepare.
  3. Rinse and drain the chickpeas, then season with olive oil and spices before leaving to dry on a baking sheet.
  4. Season the sweet potatoes with a touch of olive oil before placing them on the same baking sheet.
  5. Leave the sweet potatoes and chickpeas to roast while you’re preparing the garlic sauce. Add all of the ingredients into a bowl, and whisk to combine them. Add a touch of dried dill if you want more of an intense flavour.
  6. If you have hummus or tahini, you may now add it into the rest of the mixture. If not, you can always make your own with our super-easy recipe.
  7. Remove the sweet potatoes and chickpeas when they gold and tender, then set aside so they can cool down.
  8. Serve with the potatoes flipped upwards, and top off with chickpeas, garlic sauce and delicious garnish.

Image and Recipe via Minimalist Baker

September 3, 2015

Easy Italian Dinner Recipe: Spinach and Ricotta Cannelloni

This hearty italian meal is high in taste and low in calories. Spinach and ricotta cannelloni allows you to enjoy the full satisfaction of a rich pasta dish, but not the guilt of a creamy carbonara or meaty bolognese. Spinach is high in iron, while fat-free ricotta is high in calcium and protein. One of the best things about making pasta is the prospect of leftovers for the next day. With cannelloni, you can even freeze the left overs to reheat and eat at a later date.

RELATED: Chicken Breast Recipes: Italian Crumbed Chicken


1lb reduced-fat/skim ricotta

7oz spinach leaves, chopped

1 (large) clove garlic, crushed

8 tubes Cannelloni (or fresh lasagne sheets)

16oz tomato-based pasta sauce

2oz Parmesan cheese, grated


  1. Pre-heat the oven to 390ºF. Put the ricotta, spinach and garlic into a bowl and mix together well.
  2. Stuff mixture into cannelloni shells. If using lasagne sheets, spoon mixture down middle of sheet and roll into a tube.
  3. Spread a layer of tomato sauce over the base of a medium-large ovenproof dish. Place the cannelloni tubes side-by-side, arranging to best fill the dish. Pour over the remaining tomato sauce and sprinkle parmesan on top. (You can add more parmesan at the end if you desire) Bake cannelloni in the oven for 20-25 minutes or until pasta is tender.
October 13, 2014

Healthy Snack Recipe: Falafel

Falafel is a traditional Middle Eastern food which can be served as a snack, or as part of a larger meal. It is a healthy vegetarian meal, comprised mostly of chickpeas, and full of fiber and protein. Falafel can be served on its own, but is also often served in pita bread or wrapped in flat bread with salads and sauces, usually with tahini or hot sauce. Yum…

RELATED: 5-Minute Hummus Recipe

Makes approx 30


1 pound (about 2 cups) dry chickpeas

1 small brown onion, roughly chopped

1/4 cup chopped fresh parsley

4 cloves garlic

1 1/2 tbsp flour

1 1/2 tsp salt

2 tsp cumin

1 tsp ground coriander

1/4 tsp black pepper

1/4 tsp cayenne pepper

Pinch of ground cardamom

Vegetable oil for frying

Hummus or tahini to serve


  1. Put dry chickpeas into a large bowl, cover in water and soak overnight. Drain the next day when ready to continue with recipe.
  2. Pour the chickpeas into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Blend mixture, scraping down the sides of the mixing bowl as required. Continue until you achieve a coarse paste.
  3. Transfer the mixture to a bowl, mixing through with a fork. Remove any large chickpea chunks. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. Fill a skillet with vegetable oil (roughly 1 1/2 inches deep), heat over medium heat. Using wet hands or an ice-cream scoop (there is a special falafel scoop, if you have one), mould the mixture into balls. Before shaping and frying the whole batch, do a test one first. If the balls don’t stick together, put the mixture back into the blender and blend a bit longer.
  5. To fry, place falafel in oil and cook until brown on each side, rotating when needed. It should take 2-3 minutes to brown the falafel on each side. If it browns a lot quicker than this, your oil is too hot and the falafel may not cook through to the center. When you have it right, you can cook more than one falafel at a time.
  6. Once they are cooked, remove from oil with a slotted spoon and place on paper towel to remove some of the excess oil.
  7. Serve while hot – but not too hot! – with hummus or tahini.
October 6, 2014

Quick and Easy Smoked Salmon Pasta Recipe

The core of this pasta sauce is the smoked salmon – one of the best sources of omega-3 fatty acids. Not only is this ingredient great for the heart, it can also reduce inflammation in your joints, and is therefore great for preventing and aiding arthritis. Omega-3 is also said to improve your memory and combat issues like depression, ADHD and Alzheimer’s. This pasta sauce is so easy and takes less 10 minutes to cook. It is a great alternative to popular cream-based pasta sauces, and is packed with healthy ingredients.


7oz pasta

4oz smoked salmon

1/4 cup olive oil

2 garlic cloves, crushed

2oz baby spinach leaves

5 cherry tomatoes, cut into halves or thirds depending on their size

3 mushrooms, button mushrooms – finely sliced


  1. Heat oil in skillet over medium heat.
  2. Add crushed or finely chopped garlic and mushrooms. After a minute (but don’t let the garlic burn!), add the tomatoes, followed by the smoked salmon and spinach leaves.
  3. Boil water in a saucepan and add pasta. Cook until al-dente, or “firm to bite”.
  4. Drain pasta and stir through sauce.

Image via seafoodfromnorway.co.uk

September 8, 2014

Great Recipes for Dinner

Pasta Salad with Lemon & Walnuts

– Snack/Light MealIngredients

3 cups pasta shells

1 x 425g can John West Tuna, drained

2 cups rocket leaves

1 cup fresh basil leaves

2 cups halved cherry tomatoes

1/2 small cucumber, sliced

1/2 red capsicum, diced

1/2 cup toasted walnut halves

lettuce leaves for serving


1/4 cup mayonnaise

finely grated rind of 1 lemon

1 tablespoon lemon juice


  1. Cook pasta according to pack directions until al dente. Rinse under cold water and drain well.
  2. Place pasta into a bowl with tuna, rocket, basil, tomatoes, cucumber, red capsicum and walnuts. Add dressing and toss gently. Serve at once.
  3. Dressing: Place all ingredients into a screwtop jar and shake until blended.

Serves 4


– serve with Bagel Crisps: slice bagels very thinly, sprinkle with lemon pepper and bake in the oven until crisp and lightly browned.

– pecan nuts can be substituted for the walnuts.


Warm Japanese Noodle Salad

– Snack/Light Meal


400g precooked

udon noodles

2 teaspoons oil

2 baby bok choy, chopped

3 spring onions, sliced

1/2 cup sliced celery

1 carrot, cut in julienne strips

1 x 210g can John West Pink or Red Salmon, drained

1 sheet nori seaweed, shredded, optional*

1 tablespoon toasted sesame seedsDressing:

1 teaspoon finely grated lime rind

1 tablespoon lime juice

1 tablespoon light soy sauce

1 teaspoon sesame oil

1/2 teaspoon finely chopped fresh ginger

1/4 teaspoon wasabi, Japanese horseradish


  1. Cover noodles with warm water and separate. Drain well.
  2. Heat oil; add bok choy, spring onions, celery and carrot and stir-fry until just softened. Add noodles, salmon and seaweed and stir-fry until hot.
  3. Add dressing and toss gently. Serve sprinkled with sesame seeds.
  4. Dressing: Mix all ingredients in a screwtop jar and shake until blended.

Serves 2


– Nori seaweed is easiest shredded by cutting with kitchen scissors.

– toast sesame seeds in a dry pan over a medium heat, stirring constantly.

– precooked udon noodles are available on most supermarket shelves, but dried noodles can be cooked and substituted.

January 21, 2002