Healthy Hacks Gore NZ

Cream cheese stuffed chicken breasts!

Recipe from gimmedelicious.com

Ingredients
4 chicken breasts (this counts as one chicken breast per person, so if you only want half of a chicken breast, use two breasts and cut them in half after they are cooked)
1 teaspoon chili powder
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
For the filling:
2 cups fresh spinach chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry
4 oz cream cheese at room temp
1/4 cup of Parmesan cheese
1/4 cup mozzarella cheese
1 tbsp minced garlic
1/4 tsp pepper
salt to taste

Instructions

To Make filling:

In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
To Butterfly your chicken breasts:
lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
To Stuff the Chicken:
Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
To Cook:
Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.
Hope you enjoy. This was one of our favourites.

Keto friendly garlic bread bites!

4 SERVINGS
PREP TIME: 5 MINS
TOTAL TIME: 30 MINS

INGREDIENTS
1 c. shredded mozzarella
1/2 c. finely ground almond flour
2 tbsp. cream cheese
1 tbsp. garlic powder
1 tsp. baking powder
Kosher salt
1 large egg
1 tbsp. butter, melted
1 clove garlic, minced
1 tbsp. freshly chopped parsley
1 tbsp. freshly grated Parmesan

DIRECTIONS
Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium, microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powder, baking powder, and a large pinch of salt. Microwave on high until cheeses are melted, about 1 minute. Stir in egg.
Shape dough into a ½”-thick oval on baking sheet.
In a small bowl, mix melted butter with garlic, parsley, and Parmesan. Brush mixture over top of bread.
Bake until golden, 15 to 17 minutes. Slice and serve with marinara sauce for dipping.

We got this recipe from Delish.com! It is supposed to rise but ours didn’t, still delicious!

Keto Mini Vanilla Cheesecakes
makes 12, prep time 20 minutes
Ingredients:
1 regular pottle Cream Cheese
2 tsp Vanilla Essence
4 Tbsp Erythritol
1 cup Heavy Cream

Method:
Mix the Cream Cheese, the Erythritol and the Vanilla Essence in a medium bowl with a hand be**er. Add half the Heavy Cream and mix for 2 minutes. Add the rest of the Heavy Cream in till you have stiff peaks. Put all mixture into a piping bag and pipe into muffin cases. Refrigerate for at least 1 hour before serving.
Enjoy!!

Keto bread twists!

8 servings
Takes 20 minutes
Ingredients:

½ cup almond flour
¼ cup coconut flour
½ tsp salt
1 tsp baking powder
1 egg, beaten
50g butter
2 cups shredded cheese, preferably mozzarella
¼ cup green pesto
1 egg, beaten, for brushing the top

1) Preheat the oven to 350°F (175°C).
2) Mix all dry ingredients in a bowl. Add the egg and combine.
3) Melt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth.
4) Slowly add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough.
5) Place the dough on parchment paperth at is the size of a rectangular cookie sheet. Use a rolling pin and make a rectangle, about 1/5-inch (5 mm) thick.
6) Spread pesto on top and cut into 1-inch (2.5 cm) strips. Twist them and place on a baking sheet lined with parchment paper.
7) Brush twists with the whisked egg.
Bake in the oven for 15–20 minutes until they’re golden brown.

We got this recipe from dietdoctor.com hope you enjoy

Flatbread
Prep time 20 minutes, Makes 1
Ingredients:
1 Wraps
2 Tbsp Cream Cheese
1 Tbsp Basil Pesto
1 Tbsp Sweet Chili Sauce

On the wrap spread the cream cheese around so that whole wrap is covered, do the same with the basil pesto and then the sweet chili sauce. Fold the flatbread in half and cook on the stove top to your liking. Make sure you spray first!!

Tip: If you are making them for more than one, times the recipe amount by the amount of people. With the sweet chili sauce and the basil pesto feel free to add more or less to your liking!

Serving Suggestion: Its nice with a fresh salad on the side!

Keto caramel slice

Ingredients

Almond Vanilla Base:

150 g almond meal/flour
50 g butter melted
2 tbsp granulated sweetener, of choice or more to your taste
1 tsp vanilla
1 egg medium

Salted Sugar-Free Caramel Filling:

330 g butter
150 g sour cream
4 tbsp granulated sweetener, golden flavour or more to your taste

Chocolate Topping:

100 g 90% chocolate
25 g butter

Method:

Almond Vanilla Base

Mix all the ingredients together. Press into a square baking dish that has been lined with baking parchment.
Bake at 180C/350F for 10 minutes, or until golden. Remove from the oven and allow to cool.

Salted Sugar-Free Caramel Filling

In a saucepan, add all the ingredients and melt on a low heat and mix with a hand whisk until the caramel is lump free.
Remove from the stove top and allow to cool. Then pour the cooled caramel on top of the cooled almond base. Pop in the refrigerator.

Chocolate Topping

Gently melt the butter and 90% chocolate together. Do not boil and do not allow to overheat. Remove from the heat and allow to cool before pouring it over the cooled caramel filling.
Set in the fridge then cut into squares.

Keto Dogs

Time: 25 minutes
Serves: 4-8

INGREDIENTS

2 cups shredded mozzarella
115g cream cheese
2 large eggs, beaten
2 1/2 cups almond flour
2 tsp baking powder
1 tsp kosher salt
8 hot dogs
4 tbsp butter, melted
1 tsp garlic powder
1 tbsp freshly chopped parsley
Mustard, for serving

Method

Preheat oven to 400° and line a baking sheet with baking paper. In a large microwave-safe bowl, melt the mozzarella and cream cheese.
Add eggs and stir to combine then add almond flour, baking powder, and salt.
Divide dough into 8 balls then shape each ball into long ropes.
Wrap a rope around each hot dog.
In a small bowl whisk together butter, garlic powder, and parsley.
Brush garlic butter over each hot dog then bake until golden, 1o-15 minutes.
Serve with mustard.

This recipe is from Delish :)

Chicken coconut curry with broccoli rice - keto friendly

Time: 20-40 minutes
Serves: 4

Ingredients:

2 tablespoons macadamia oil
600g chicken thigh fillets, cut into 3cm pieces
1 brown onion, sliced
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
2 long red chillies, finely chopped, plus extra sliced to serve
1/2 teaspoon turmeric
2 teaspoons brown mustard seeds
2 teaspoons ground cumin
1 teaspoon ground coriander
400ml can coconut cream
500g broccoli, chopped
Lime juice, to taste
Fish sauce, to taste
100g baby spinach leaves

Method:

Heat half the oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.

Add the remaining oil and the onion to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic, ginger, chilli, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream and the chicken. Bring to the boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.

Meanwhile, process the broccoli in a food processor until finely chopped and resembling rice. Transfer the broccoli to a large microwave-safe bowl. Cover and microwave on HIGH for 2-3 minutes or until just tender.

Take curry off heat and add some more fish sauce/ seasoning till your happy with it. Serve with the broccoli rice and enjoy!

Keto Blueberry Muffins

Makes: 12
Time: 30 minutes

Ingredients
2 1/2 cup Blanched almond flour
1/2 cup Erythritol (or any granulated sweetener)
1 1/2 tsp Gluten-free baking powder
1/4 tsp Sea salt
1/3 cup Coconut oil (measured solid, then melted; can also use butter)
1/3 cup Unsweetened almond milk
3 large Egg
1/2 tsp Vanilla extract
3/4 cup Blueberries

Method:

Preheat the oven to 177 degrees
Line a muffin pan with 12 lpaper muffin liners.

In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean

Savoury French toast

Takes 10-20 minutes
Feeds 3-6 people

Ingredients:

3 eggs
6 tsp milk
6 slices of pumpkin and sunflower seed bread
1 pinch of Italian seasoning
1 pinch of oregano
1 pinch of thyme

Method:

1) Melt some butter in a frying pan.
2) In a bowl, whisk together the eggs, milk and herbs
3) dip the slices of bread into the egg mixture - make sure both sides of each slice are covered.
4) Cook the bread in the pan until each side is a dark golden colour. (Two slices at a time)
5) Serve with cheese and scrambled eggs!

Enjoy!

Healthy Bliss Balls

Makes 15, takes 20 minutes

Ingredients:

1/2 cup whole grain rolled oats
1/2 cup ground almonds
1 cup raisins
3/4 tsp Greggs Ground Mixed Spice
Zest from 1/2 orange
1 Tbsp golden syrup
2 Tbsp fresh orange juice
2 Tbsp fine desiccated coconut

Tips

-Leave them in the fridge if you want more flavour
-Raisins can be replaced by sultanas or cranberries
-Can replace golden syrup with runny honey

Method:

1. Place all ingredients (except coconut) into a food processor. Blend until all of the ingredients bind together. Roll into even size balls and then roll them in the coconut.

2. Enjoy!! 😊

"Muesli (keto friendly)

Ingredients:

1 cup Unsweetened Shredded Coconut
1 cup Unsweetened Coconut Flakes
1/2 cup Whole Almonds
1/3 cup Chia Seeds
1/3 cup Sunflower Seeds
1 Tbsp Cinnamon, ground
1/3 cup Erythritol
1/3 cup Coconut Oil, melted
1 tsp Vanilla Essence

Method:

1. Heat oven to 150°c and line a tray with baking paper or grease a tray.
2. In a bowl mix together all ingredients until very well combined.
3. Spread evenly over the baking paper.
4. Bake for 25-35 minutes and stir around every 5 minutes to prevent it from burning.
5. Remove from the oven when the muesli mixture is golden brown and toasted.
6 . Allow the cereal to cool completely before storing in an airtight container.
7. Enjoy! ! :)

This post is from Suzanne Lucas- we are having a difficulty understanding how others can post but we have figured it out! From now on you guys can post your own recipes without admin having to approve it. However any inappropriate posts will be removed.

Chicken Wrap!

Serves 1-2
Takes 10 minutes

Ingredients:
-1 spinach wrap
-1 Tbsp Best Foods Real Mayonnaise
-1 small Tomato (chopped)
-1/2 cup shredded Chicken
-Handful of Lettuce (as much as you desire)
-1/4 cup grated cheese/carrot

Tip:
You can change the ingredients around to your liking!

If you are allergic to mayonnaise, swap it for hummus or pesto.

You can get gluten free wraps.

Method:
1) Spread the mayonnaise over majority of the wrap. Place the rest of the ingredients in the centre of the wrap, leaving room at the bottom to fold.
2) Fold the bottom of the wrap up towards the centre, then fold the two sides together. Stick a skewer through the middle of the wrap to hold it together. Enjoy!

(Remember to take the skewer out before you eat!)

Thai Chicken Curry

Serves 4
Takes 45 minutes

Ingredients:
-chicken breasts 500g (cut into cubes 1x1cm)
-2 large onions
-1 packet of green beans (100g)
-1 can of coconut cream
-2Tbsp of Thai Green Curry

Tip:
Add more or less Thai Green Curry depending on how spicy you want your curry.

Feel free to add more vegetables such as capsicum and corn, add these when you add the green beans.

Method:
1) Chop onions finely and place them in a wok with oil. While they’re caramelising, chop the ends of the beans off and cut the chicken into cubes.
2) When onions are nice and soft, add beans and chicken. Stir until chicken is fully cooked.
3) Add 2 Tablespoons of Thai Green Curry and stir around until all ingredients are covered.
4) Add the can of coconut cream and mix it in, be careful not to boil it!

Serve with rice and enjoy!

My own recipe 🙂

Hi, my friend and I have created this page for a school project. We invite you to share your own healthy recipes on this page!