Yummy yummy yummy – a great way to get one of your 5-a-day whilst having a little treat!
Makes 6 rings (I may have eaten one before I took the photo….)
- 1 pineapple
- 100g chocolate
- Other toppings – see ideas at the bottom
- Cut the pineapple into 6 slices, removing the skin and the middle.
- Freeze overnight.
- When frozen, melt the chocolate in a bowl above a saucepan of simmering water.
- Dip the rings in the chocolate, and cover with any other toppings – this will have to be done quickly if the chocolate is to be used as a ‘sticking agent’ as the frozen pineapple will cause the chocolate to harden quickly.
- Eat immediately or stick in the freezer for keeping.
This is the nutrition information per basic ring covered in chocolate – additional toppings mean additional calories and macronutrients so please take this into consideration.
- Desiccated coconut
- Chopped macadamia nuts
- Chopped dried mango
- Chopped glace cherries
- Coconut and chopped pecan nuts
- Glace cherries and mini marshmallows
- Raspberry sauce
I was SO PROUD of this meal, I have never made my own sweet and sour sauce before and let’s just say I will be making it again! Nutritious and delicious!
- 2 chicken breasts, chopped into chunks
- 1 pineapple, flesh removed and chopped into pieces
- 5 tbsp ketchup or tomato puree
- 3 tbsp malt vinegar
- 2 tbsp demerara sugar
- 200g sugar snap peas
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 2 onions, chopped
- 1 clove garlic, chopped
- 1 tsp olive oil
- 100g basmati rice
- 300g water, boiled
- Heat the olive oil in a pan and gently fry on a medium heat until soft. Meanwhile, combine the chicken, ketchup, vinegar and sugar.
- Add the chicken mixture to the pan and turn up to a high heat to sear the chicken, reduce to a medium heat and cook for 10 minutes.
- In a separate pan, boil the rice with the water, and then reduce to a simmer and cook for 10minutes.
- Add the peppers, garlic, peas and the pineapple to the chicken and cook for a further 5 minutes until the pineapple is hot and the chicken is cooked through.
- Serve and enjoy!
Chicken – a low-fat source of protein which is high in the vitamins thiamin, riboflavin and niacin for energy production; and zinc for enzyme function, immune control and protein synthesis.
Pineapple – an amazing source of vitamin C for protein and neurotransmitter synthesis, and manganese for protein formation and calcium absorption. It is also high in fibre for digestion.
Vegetables – this meal provides 3+ of your 5-a-day, giving you loads of vitamins and minerals!
Rice – a good source of carbohydrate, which is also low in fat and forms a energy-giving base for the rest of the meal.
Cheaper than a takeaway and a fun activity to do with friends or family, this homemade pizza goes down a treat! Serve with side salad or veggies.
- 200g flour
- 1 tbsp olive oil
- 1/2 tsp yeast
- 1/2 tsp salt
- 150ml water
TOPPING IDEAS (in photo)
- 50g mozzarella
- 30g tomato passata
- 1 tsp dried basil
- 3 rungs of canned pineapple (in juice)
- 4 slices of prosciutto ham
- 50g mozzarella
Tuna and Olive:
- 1 can of tuna in brine
- 10 sliced black olives, halved
- 50g mozzarella
- Preheat oven to 8/220
- Mix flour, yeast and salt with fingers.
- Make a well in the middle of the flour mix, and add the oil and half the water. Feed the flour mix into the water, whilst slowly adding most of the other half of the water.
- Mix well with your hands, using the leftover water if needed.
- Take out of bowl and put on floured surface, and knead for 10 minutes.
- Roll out into a pizza base (there is no need to let the dough rise).
- Add whatever toppings you are fancying!
- Bake for 10-12minutes until the base is crispy and the cheese has melted.
Nutrition label for margherita pizza, it will vary depending upon the added toppings.
In comparison to a portion (one small, half medium or 3 slices large) of takeaway pizza (Dominos classic crust cheese and tomato), my homemade version per portion provides 102 less calories, 16g less fat, 6g less saturated fat, 11.5g less sugar and 1.27g less salt. It is also SUPER fun to make!
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