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This Month's Recipes.

Two terrific recipes from this months newsletter:
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Sweet Potato Nachos
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 A tasty & healthy version of Nachos

Serves 2

​Ingredients For Nachos:

• 2 small sweet potato, thinly sliced
• Spray oil
• 2 cobs fresh corn, removed from cob
• ½ capsicum, diced
• 1 cup canned black beans (drained, rinsed)
• 60g grated low fat cheese
• 1 small avocado

Ingredients for Salsa

• 1 punnet cherry tomatoes, diced
• ½ red onion, finely chopped
• 2 tablespoons chopped fresh coriander
• red chilli finely chopped (optional)
• 1 lime, juiced

Method:

1. Layer sweet potato slices over baking paper on baking trays and spray with oil. Bake in a hot oven, 200°C, for 20-25 minutes or until crisp and browned.
2. Combine salsa ingredients in a bowl and set aside.
3. Pile sweet potato slices on one tray. Sprinkle with corn, capsicum, black beans and cheese.
4. Place under griller and grill for 5 minutes until cheese is melted and vegetables heated through.
5. Remove from grill and top with salsa and mashed avocado. Serve immediately. Serves 2.

Ricotta, Apple and Cinnamon Hotcakes
Serves 4         Preparation Time: 15 minutes 

Ingredients
4 green apples
1/3 cup caster sugar, plus 2 tbs extra
3/4 cup firm reduced-fat ricotta (from the deli section)
3/4 cup Milk
1 tsp vanilla
2 eggs, separated
1 cup wholemeal self-raising flour, sifted
1 tsp ground cinnamon
1 tbs butter or margarine
2/3 cup low-fat natural yoghurt

​Method:. 

1. Core and cut two apples into eights. Coarsely grate the remaining two apples. 
2. Combine apple wedges and ⅓ cup caster sugar in a medium saucepan. Add just enough water to cover the apples. Bring to the boil over high heat. Reduce heat to medium-low and simmer gently for 10-12 minutes or until apples are just tender. Remove apples and set aside. Return poaching liquid to high heat. Boil for 8-10 minutes or until a light syrup formsCore and cut two apples into eights. Coarsely grate the remaining two apples. 
3. Place the ricotta, milk, vanilla and egg yolks in a medium bowl. Use a spatula to combine and press out any lumps. Stir through grated apple. Mix in flour, ground cinnamon and remaining two tbs caster sugar until just combined. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold egg whites through ricotta mixture.
4. Melt margarine in a large frypan over medium-low heat.  Add ¼-cup portions of mixture. Cook for 2-3 minutes or until bubbles appear and hotcakes are golden underneath. Flip and cook for a further minute. Remove hotcakes from the pan and keep warm. Continue cooking the remaining mixture
5. Spread yoghurt between serving plates. Top with hotcakes and poached apples. Finish with a drizzle of the poaching liquid syrup.

  Recipes adapted from www.healthylunchbox.com.au

More recipes on:
"Sarah Dacres-Mannings from Dynamic Dietitians" facebook page