recipes_Australia_September_2017

9

10

SEPTEMBER 2017 recipes+ 69

here to help fun cooking

+ BE PREPARED Avoid snacking

on high-fat takeaway by always

having healthy options on hand.

+ DRINK UP Keeping hydrated

maintains a feeling of fullness and

will avoid any unnecessary snacking

between meals.

+ CONTROL IT Stick to small

portion-sized snacks, don’t eat

too quickly and never go grocery

shopping on an empty stomach!

HEALTHY

SNACK TIPS

9 Honey-roasted

Spicy Chickpeas

SERVES 4 PREP 5 minutes + cooling
COOK 45 minutes COST $1.50 a serve

2 x 400g cans chickpeas, rinsed, drained

• 1 teaspoon chilli powder + 2 teaspoons
  smoked paprika + 2 teaspoons ground
  cumin + 2 tablespoons honey


• Cooking oil spray

1 Preheat oven to 220ºC/200ºC fan-forced.
Grease and line a large oven tray.

2 Pat-dry the chickpeas on paper towel.
Combine chickpeas, chilli powder, paprika,
cumin and honey in a bowl. Spread the
chickpea mixture over prepared tray.
Spray with oil; roast, stirring occasionally,
for 45 minutes or until golden brown and
dry. Cool on tray.

10 Zucchini Pizza Bites

SERVES 4 PREP 10 minutes

COOK 15 minutes COST $2.10 a serve

2 zucchinis, cut into 1cm-thick rounds

+ ⅔ cup passata (Italian cooking sauce)

+ ½ cup basil leaves + 1 cup reduced-fat

grated mozzarella cheese

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease and line an oven tray with baking

paper. Place zucchini on prepared tray.

2 Top each zucchini round with ¼ teaspoon

passata, a basil leaf and 1 teaspoon of

cheese. Bake for 12 minutes or until

zucchini is tender and cheese melts.