Wednesday, 22 January 2014

Mexican wraps: healthy-style with salsa and guacamole

So, another meal with the neighbour, and this time it’s hand rolled lettuce Mexican style wraps. Replacing tortilla wraps with lettuce or cabbage is a great, healthy alternative (I'll be hitting Bondi beach soon so trying to stay low on the carbs!)

Frying the beef mince off (I had some left over from a spag bol), I mixed in fennel seeds, cinnamon, cumin, coriander seeds, mustard seeds, chili flakes and onion seeds, along with diced onion and carrot to use them up. It was like dry spicy spag bol mix – which is what I wanted. I made up bowls of tomato salsa (recipe is here); guacamole (mashed avocado, juice of 2 limes, a pinch of salt, pepper, and sugar); sour cream; and cheese, then we wrapped it all up in one iceberg lettuce wrap.
We kept going until the lettuce had gone…yum. There was even some mince left to give to Dad for his jacket potato dinner.

Tonight, I'm cooking Asian noodle broth for Gabi, it's going to be a thinly sliced vegetables and pork with stock and some Asian flavours. Healthy, clean eating is the way to go until back from holiday!

I also made thai glass noodles the other day (little pic shown below) with rendang curry paste, coconut milk, sliced beef, fish sauce, mushrooms, peppers, and some other bits. The paste is normally meant to make curry but I only had beef slices and some spare noodles and veg so I made my own little concoction. Using spices is a great way to infuse flavour into food without all the calories.

ZP x

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