Nachos with guacamole are a wonderful treat, and if you make a healthy and delicious version like this, you can have this treat guilt-free.

This recipe for chickpea flour nachos is super easy and quick to make, requires only a handful of ingredients, and is 100% vegan and gluten-free. Perfect for any occasion.

Try them in Phase 3, with some pico de gallo (tomato, onion, jalapeño, coriander, lemon juice), guacamole and cashew nut “cheese”.

They will surprise you!

New FMD recipes every week

All my recipes are suitable for FMD!

Chickpea Flour Nachos [Vegan & Gluten-free]

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Phase 3 Serves: 4 Prep Time: 10 min. Cooking Time: 10 - 15 min.

Ingredients

• 1 cup of chickpea flour
• 3 tablespoons of EVO oil
• 3 - 4 tablespoons of warm water
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of smoked paprika
• Black pepper
• Sea salt

Instructions

1. Preheat the oven to 350 ºF (175 ºC).
2. In a large bowl, mix the dry ingredients: chickpea flour, baking soda, paprika, pepper, and salt.
3. Add the oil and mix well until you get a sandy texture.
4. Add the water spoon by spoon, while mixing.
5. Knead with your hands, until you get a smooth dough.
6. Place the dough between two sheets of baking paper and roll it out finely with a rolling pin. The thickness should be a couple of millimeters.
7. Cut the dough into triangles, and bake about 10 – 15 minutes, until the edges are lightly browned.
8. Try them with some pico de gallo (tomato, onion, jalapeño, coriander, lemon juice), guacamole and cashew nut “cheese”.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 protein servings and 1 healthy fat serving for <20 pounds.

Chickpea Flour Nachos [Vegan & Gluten-free] was last modified: May 24th, 2020 by Eloisa Faltoni

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Like all habits, also eating healthy requires time and effort. One of my tricks to maintain a healthy diet in my day to day is always to have a fast and healthy option in my kitchen. My grilled chicken marinade recipe is perfect since you can put the chicken to marinate in the morning and at night, you have cook the chicken on a pan during a few minutes. It is an ideal recipe for any time, very easy to prepare and requires only a few ingredients.

New FMD recipes every week

All my recipes are suitable for FMD!

Grilled Chicken Marinade

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Phase 1 · Phase 2 · Phase 3 Serves: 2 Prep Time: 2 h. Cooking Time: 10 min.

Ingredients

• 8 oz of chicken breast (skinless)
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 3 tablespoons of apple cider vinegar or another type
• ¼ cup of water
• Fresh chives (optional)
• Salt and pepper

Instructions

1. Cut the chicken breast into large strips.
2. Mix all the ingredients except the chicken and create a marinade.
3. Put the chicken inside the marinade and cover it well. Cover with transparent paper.
4. Let it sit in the fridge for a couple of hours. Turn the chicken at least once.
5. Heat a griddle or non-stick pan: cook the chicken strips for a few minutes on each side.
6. Serve the hot chicken with chopped fresh chives (optional).

This recipe is allowed on the Fast Metabolism Diet – FMD Phase 1, Phase 2 & Phase 3. With these quantities, you’ll get 2 protein servings for <20 pounds (4 snack protein servings).

Grilled Chicken Marinade was last modified: March 17th, 2019 by Eloisa Faltoni

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Today we are going to talk a little about curry. As we all know curry is a very aromatic yellow spice used in many Asian preparations; but not only that. In India, a curry is any spiced stew with sauce. It can be vegetables, meat or fish. This dish, in all its variants, is usually accompanied by boiled rice or bread, for example, the Naan.

It is a delicious dish and usually a little spicy since it is made with the famous curry paste. There are different colors: yellow, red or green, depending on the ingredients used. For this recipe, I used the green curry paste, but pay attention that is quite spicy. I have also used oat milk that can be made with this recipe. The curry version that I propose today is very easy and quick to prepare. It is a Vegan Eggplant Curry that I am sure you will love.

I await your opinions and do not forget to tell me on my Facebook page what recipes you would like me to prepare;)

New FMD recipes every week

All my recipes are suitable for FMD!

Eggplant Vegan Curry

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Phase 1 · Phase 3 Serves: 2 - 4 Prep Time: 5 min. Cooking Time: 25 min.

Ingredients

• 4 cup of aubergines
• 1 cup of cherry tomatoes
• 1 onion
• 2 cup of oat milk
• 1 clove garlic
• 1 teaspoon of green curry paste
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon of cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon sweet paprika
• 1 teaspoon of turmeric
• Fresh parsley to serve
• Salt

Instructions

1. Wash the aubergines and dice them into medium size. Let them soak in cold water for a few minutes.

   2. Wash the tomatoes and cut them into quarters.
   3. Peel and chop the garlic and onion and sauté in a large nonstick skillet. Sauté over low heat for a few minutes.
   4. Add eggplant, tomatoes, all spices and a pinch of salt. Mix well and cook over medium-high heat for about 8-10 minutes.
   5. Add the green curry paste and stir for a minute until it softens and releases its aroma.
   6. Add the oatmeal milk, cover and boil gently for 10 minutes.
   7. Before serving put some fresh parsley and mix well.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase3. With these quantities, you get 2 grains servings for <20 pounds in P1 or 4 grain servings for <20 pounds in P3. Integrate with the remaining foods.

 

Flavors of India: Eggplant Vegan Curry was last modified: November 25th, 2018 by Eloisa Faltoni

Notes

AVISO PARA CELÍACOS: revisar siempre que los productos que uséis sean certificados sin gluten, para quien tenga dudas al respecto puede informarse en este artículo: Simbología sin gluten.

The post Flavors of India: Eggplant Vegan Curry appeared first on Cooking with a Cat.