Corn Chips – The Healthy Alternative

Corn chips + salsa, corn chips = nacho’s, corn chips solo – the list could go on.

It is hard not to love those crunchy savoury bites but the fact is, these tasty morsels are not hitting the greatest of all time on any nutrition list.  Before you get all uptight and upset about enjoying food – I agree and I get it, totally.

The thing is, if I ate these chips every day of the week there would be additional bits added to my body that I really don’t need. Quite honestly, I have have got enough going on while Hot Cross Buns are on the shelf.

Great news ahead though – there is a newish kid on the block in the corn chips world and they are seriously good.

What are these corn chips you speak of?

Cobs Naked Corn Chips come in two flavours, ‘The Big Cheese’ and ‘By the Sea Salt’ and both are seriously delicious.  As soon as I open a pack of these corn chips – boom, they are gone (I think my kids can smell them from 100 paces). They are made in Australia too, which we love.

Nutrition Round-up

These corn chips are made from corn and ancient grains, quinoa, chia and sorghum. Don’t forget that on a nutrition information label we are looking for less than 8g of fat per 100g serve, less than 10g of sugar per 100g serve and a sodium (salt) content that is not off the Richter scale.  For a savoury snack product, at 533mg per 100g serve, the salt content is very reasonable. 

Regular corn chips contain around 25% fat (compared to 14% for Cobs). They are 100% wholegrain and made with high oleic sunflower oil, which is very low in saturated fat.

corn chips

How are they best eaten?

You can eat these chips just as they are – naked and they work really well as the base for nacho’s. Perfect for lunch boxes too.

How much are they?

It depends on where you get them from but they retail for around $4.00 for a 168g pack.   To find out where you can locate them in Australia, click here at Cobs list of retailers.

The Naked range is not stocked in the two major supermarkets (although their popular popcorn is), so you might need to look at the smaller independent stores. 

Have you tried them yet?

 

 

 

 

 

Healthy Pastry – How to Make a Delicious Meat Pie Scroll

Those of you in the Southern Hemisphere will have noticed that the air is getting a little crisper these days. Colder air means winter sports and warmer food doesn’t it? It does in my foodie world. Enter healthy pastry.

In Australia, winter sports like football, soccer and netball are often associated with spectator fare like meat pies, sausage rolls, hots dogs and hot chips. The thing is, these guys are not exactly bursting with goodness and should really only be a treat food, not every weekend afternoon.

So what is the alternative? The good people over at Legendairy have given me some inspiration for a quick, super easy recipe for healthy pastry that can be used for scrolls, pies or anything that you would like to wrap some pastry around!

Easy Healthy Pastry

1 cup self-raising flour
2/3 cup natural yoghurt

Combine yoghurt and flour and mix together until combined. Knead into a ball and rest for 5-10 minutes.

On a floured bench or board, roll out the pastry in a rectangular shape 30 x 20cm.

Quick Meat Pie Filling:

1 teaspoon of olive oil
1 clove garlic, crushed
250g lean beef mince
1 small onion, diced
1 tablespoon BBQ sauce
1 tsp beef stock powder
2 tsp gravy powder
1 tablespoon water

Heat the oil in a pan and then add garlic, onion, mince, sauce and stock powder. Stir until well-browned and then add combined water and gravy powder. Stir until thickened.

Putting it all together

Spread rolled out healthy pastry with the meat pie filling or your choice of pasta sauce and grated cheese or leftover bolognaise sauce, leaving 2 cm around the edge to avoid oozing (unless of course, you want it to ooze!). Roll from the longest edge, continually until the dough forms a sausage shape and use a little milk to seal the edge.

Cut into 2 cm wide pieces and place face up on a lined baking tray. Sprinkle with grated cheese if desired and bake in a moderate oven for 15 minutes or until golden brown.

You now have a meal made with healthy pastry that is a good source of calcium, is much lower in fat and salt but high on taste. Enjoy!

How to make the best cheese scones

I love a good scone, especially when they are paired with a chunky berry jam and a little whipped cream. Sometimes though, tasty cheese scones waft across my memory bank, courtesy of my Nan who often whipped up a batch.  Nan is not here to ask, so I set about creating my own and I hope that you are as pleased with the result as I am (and the rest of the taste testers). This recipe for cheese scones could not be easier. Substituting the evaporated skim milk for cream and grating the cheese reduces the fat content whilst injecting a healthy dose of calcium into these babies. Thanks to Nan for the inspiration.

Cheese Scones Ingredients 4 cups self-raising flour 1 teaspoon baking powder 1 teaspoon dry mustard powder 1 cup grated cheese (I used 1/2 reduced fat cheddar and 1/2 parmesan) plus a little extra for topping 1 cup soda water 1 cup light evaporated milk Method Mix all ingredients gently together in a bowl with a bread knife to form a dough.  Knead dough a little on a floured surface and roll out to approximately 5cm in height. Using a scone cutter, cut out as many as possible (mine made around 12-15 scones), place on lined baking tray and top with a little extra grated cheese. Bake in a moderate oven for 15-20 minutes or until golden. Serve warm and you will be eternally popular with all that eat them. Also perfect for the lunchbox.