THE GOOD CARBS KITCHEN
DARK CHOCOLATE ROCKY ROAD
0:30 Prep • 0:20 Fridge • 22 Servings • Dessert • Special Occasion
150g white marshmallows
1/2 cup moist coconut flakes
1/2 cup shelled salted pistachios
4 cups plain air-popped popcorn
1/4 cup chopped dried apricots
2 tablespoons dried cranberries
2 tablespoons goji berries
180g 70% dark chocolate, chopped
Grease and line the base and sides of a 29 x 16cm rectangular slice tin with baking paper.
Cut the marshmallows into quarters using scissors. Place in a large bowl with the coconut, pistachios, popcorn, dried apricots, cranberries and goji berries. Mix together well.
Place the dark chocolate in a heatproof bowl. Heat chocolate in microwave on high for 1 minute, or until melted and smooth. Stir chocolate halfway during cooking to prevent burning.
Pour the chocolate over the marshmallow mixture, quickly mix, then pour mixture into the prepared tin. Spread the mixture over base with spatula. Refrigerate for 15–20 minutes, or until set. Cut the rocky road into squares or break into pieces, to serve.
Per serve 509kJ/122 calories; 2.2g protein; 6.2g fat (includes 3.1g saturated fat; saturated : unsaturated fat ratio 1.0); 14g available carbs (includes 10g sugars and 4g starch); 1.4g fibre; 33mg sodium
RECIPE AND IMAGE
Courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration and expert advice, visit healthyfoodguide.com.au
ROASTED EGGPLANT WITH PINE NUT SALSA
0:10 Prep • 0:20 Cook • 4 Servings • Main Meal • Vegetarian • Lactose Free • Contains Nuts
4 large eggplants
2 eggs, lightly beaten
1 garlic clove, finely chopped (or 1½ teaspoons jarred minced garlic)
250g baby tomatoes, quartered
1 cup wholegrain breadcrumbs
Finely grated zest and juice of 2 large lemons
1/3 cup (50g) pine nuts, lightly toasted (see Tip)
Small handful of basil leaves, chopped, plus extra leaves to serve
1/3 cup (80ml) olive oil
Preheat the oven to 220°C and line a baking tray with baking paper.
Cut the eggplants in half lengthways and scoop out the flesh (they will look like little canoes). Place the eggplant shells on the prepared tray and put the flesh in a large bowl.
Add the egg, garlic, tomato and breadcrumbs to the eggplant flesh and crush the mixture together with a fork. Mix in the lemon zest, pine nuts, basil and 2 tablespoons olive oil.
Spoon the filling evenly into the eggplant shells and roast for 15-20 minutes until they are lightly browned and the filling is cooked through.
Meanwhile, place the extra basil leaves in a bowl and dress with the lemon juice and remaining olive oil.
Remove the eggplants from the oven, top with the lemony basil and enjoy!
Tip: to toast the pine nuts, place them in a frying pan over medium heat for 2 minutes (or in the oven for a few minutes). Keep an eye on them as they can burn quickly. Remove them from the heat as soon as they are lightly golden.
Per serve Energy: 2024kJ/484 Calories; 14g protein; 31g fat (includes 4g saturated fat; saturated : unsaturated fat ratio 0.18); 28g available carbs (includes 16g sugars and 11g starches); 17g fibre; 201mg sodium; 1233mg potassium; sodium : potassium ratio 0.16
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