Loaded Sweet Potato Nachos (vegan, onion & garlic free)

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Let’s be honest, who are you if one of your favourite things to eat in the entire world isn’t nachos?
One thing that’s certainly booming in Melbourne at the moment is modern Mexican cuisine. Gone are the days of soggy fried taco shells bursting with MSG-laden seasoned ground beef, lack lustre guar (um, where’s my coriander?!) and cloudy fish bowls filled with sugar syrup, ghastly colour dyes and cheap tequila. Under-cheesed nachos were awesome in 2004 when we didn’t know any better, but with all these new restaurants boasting affordable and outrageously tasty menu offerings with funky interiors and vibes to boot, tacky Tex-Mex joints just aren’t cutting it anymore.

Of course, if you have an irritable tummy, you’ll more than likely be frightened of Mexican food, as Mexican is synonymous with onion, garlic and black beans. However, the list of restaurants I’ve compiled below are all ones that I’ve found to be quite accommodating. As long as you’re willing to pass up a few obvious options (I hate you, pre-made guac), it is possible to find something that’s tummy friendly, tasty AND relatively healthy on all the below menus!

Here’s a list of some of my favourite modern Mexican joints around Melbourne:

Mamasita – CBD
Touche Hombre – CBD (home of the best corn on the cob you’ll ever sink your teeth into)
The Black Toro – Glen Waverly
Fonda – CBD, Hawthorn, Richmond & Windsor

Because of all the different vegetables, herbs and spices that characterise the cuisine, Mexican is actually very easy to health-ify. Having said that, I couldn’t be bothered inventing a dehydrated corn chip, so here’s my healthy take on modern nachos, using sweet potato chips instead! Since my recipe is FODMAP/fructose conscious, it doesn’t include beans, but feel free to add them if you can eat them!

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Loaded Sweet Potato Nachos (Vegan)

Serves 4-6

Ingredients

Low FODMAP Mexican Spice Mix (makes approx. 2.5 tbs):

  • 1 tbs cumin
  • 1/2 tsp chilli powder
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp ground coriander seeds
  • 1/2 tsp sea salt

Guac:

  • 2 large avocados*, lightly mashed
  • Juice of 1/2 lime
  • 1 large tomato, diced
  • small handful fresh coriander, roughly chopped
  • 6 spring onions (green part only), chopped
  • Generous sprinkle of ‘Low FODMAP Mexican Spice Mix’ (above^)

Nachos:

  • 2 large sweet potatoes**, washed, peeled and sliced thinly into 3mm-thick rounds
  • 1 packet Celebrate Health Mexican Quinoa (available from the health food aisle of most leading supermarkets in Aus)
  • 1 red capsicum, chopped
  • 1 tin corn kernels (no added salt or sugar)
  • 1 small handful fresh coriander leaves, roughly chopped, to serve
  • 3 spring onions (green part only), chopped, to serve
  • 1 red chilli, seeds removed and sliced, to serve (optional)
  • Lime wedges, to serve

Method

  1. Preheat oven to 220*C and line 2 large trays with baking paper.
  2. Prepare the spice mix by combining all ingredients. Set aside.
  3. To make the sweet potato chips, spread the sliced potato in an even layer on the prepared baking trays. Spray lightly with coconut oil spray and sprinkle with the spice mix. Bake the chips for 20 minutes, then flip the chips, give another light spray of oil and another sprinkle of spices, then return to the oven for a further 15-20 mins or until the rounds are beginning to resemble chips (refer to the images). Remove form oven and set aside. You may also wish to swap the position of the trays half way through to ensure even baking.
  4. In the meantime, prepare the Celebrate Health Mexican Quinoa according to packet instructions and set aside.
  5. Heat a little coconut oil in a frypan over medium-low heat. Sautee the capsicum, corn and a sprinkle of the spice mix until the capsicum is slightly tender and the corn kernels are beginning to brown around the edges. Remove from heat and set aside.
  6. To make the guac, combine all ingredients and season with sea salt.
  7. On a large flat serving dish or board, assemble the nachos by starting with the sweet potato chips on the bottom, then piling on the quinoa, capsicum, corn and guac. Garnish with coriander, spring onions, sliced chilli, lime wedges and a light sprinkle of the spice mix.

Notes: 
*Avocado contains sorbitol. Monash currently recommends that people highly sensitive to polyols should stick to 1/8th.
** Sweet potato contains mannitol. Monash currently recommends that people highly sensitive to polyols should stick to 1/2 cup.

Buen provecho, amigos! 
Ax

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Cheat’s Mexican Quinoa-Stuffed Capsicums

IMG_4057 IMG_4052 The term ‘cheats’ isn’t exactly synonymous with the cooking habits of fructose malabsorbers. Given the amount of onion and garlic powders in almost every packeted/bottled, marinade, recipe base, stock and seasoning known to man, we’re given no choice to make it all from scratch. After being forced to farewell many of my favourite FODMAP-filled fruits and veggies, this has been my next biggest challenge; all of a sudden, even the most basic cooking methods like using organic store-bought stock to make soups or using sauces, curry pastes and spice blends for dishes became impossible. I was so used to turning to healthy store-bought recipe bases (particularly ones by Celebrate Health) when I was short on time or lacking the desire to cook. I soon realised how badly I’d taken for granted the very luxury of being able to use healthy  products to create meals –and cut precious time– with.

Lo and behold, it is with pure rapture I can announce that Celebrate Health have, whether they realise it or not, added ONION AND GARLIC FREE PRODUCTS to their range of healthy packaged culinary bliss!!! Upon realising this, I quite literally did a happy dance down the health food aisle of my local Coles. I squealed with excitement, demanding that my boyfriend show the same amount of enthusiasm which, going by the way he scurried away from his seizure-induced girlfriend, he clearly did not. That wasn’t going to stop me – I just convulsed harder. By pure coincidence, I was having a Mexican fiesta-themed dinner party with my girlfriends that night, so I used the Celebrate Health Mexican Quinoa as a base for a gloriously vibrant salad. I was in too much of a rush to photograph it at the time, but it was so incredibly tasty and popular among my friends (one of my besties even shot-gunned the leftovers for lunch the next day) that I made it again first thing on Sunday – this time stuffing some of the salad into roasted capsicums. This dish really speaks for itself, both in terms of taste and appearance – the flavours pop just as much as the colours do! It’s full of texture from the veggies, and it’s alive with those explosive Mexican flavours (think cumin, chilli, paprika, coriander, kaffir lime and oregano).

Sadly, I can’t take full credit for the taste sensation that this dish is because I’ve used a recipe base. Frankly, I don’t really care, either. I’m going to take full advantage of this newly rekindled luxury and relish in the fact that I no longer have to make every.single.meal. from scratch every.single.day. for the rest of my life. This recipe is so positively delicious that I know I’ll be eating it for a very long time. It makes a perfect salad for all-year ’round entertaining (just double the recipe) and is wonderful either warm or cold, so leftovers can be enjoyed as a healthy, sustaining and fuss-free lunch for days after.

Being vegan, gluten free, dairy free, low FODMAP, fructose friendly, egg free and nut free, it’s totally tummy and allergy friendly. What’s more, unlike other recipes that call for pre-made bases which are filled with refined sugar and fructose, simple carbs, saturated fat, preservatives, fillers, flavour enhancers, thickeners and countless other nasty artificial additives, this Mexican Quinoa Salad is  brimming with all the good stuff: vitamins, minerals, antioxidants, complex carbs, complete protein and health-promoting fatty acids.IMG_4047 IMG_4048 IMG_4049 IMG_4053 IMG_4051 IMG_4056 IMG_4055 IMG_4054 IMG_4058

Cheat’s Mexican Quinoa-Stuffed Capsicums

Makes 2 meals or 4 side dishes. I like to double the recipe to make a week’s worth of lunches!

Note: You can either stuff the quinoa salad into roasted capsicums or just eat the salad on its own, as the recipe already has capsicum in it. I do both, although the stuffed capsicums make great individual servings for entertaining. 

Ingredients:

  • 1 packet Celebrate Health Mexican Quinoa
  • 1.5 cups reduced-sodium vegetable stock, organic if possible (organic chicken stock could be used too, or water but it won’t be as flavoursome)
  • 1 large red capsicum, chopped (plus 2 more red capsicums to be stuffed, if using)
  • 1 small tin sweet corn* kernels, or 1/2 large tin (ensure that no sugar has been added)
  • 1 cup green beans, chopped into 2cm pieces
  • 1 large handful baby spinach leaves, torn
  • 1/4 cup chopped spring/green onion**, or chives.
  • 1/2 cup fresh coriander plus extra, to serve
  • 1/2 tsp ground cumin
  • 1/4 tsp sweet paprika
  • 1 tsp dried oregano
  • pinch dried chilli flakes
  • lime zest and juice , to serve
  • 1/2 avocado, chopped, to serve

Method:

    1. If you’re making the stuffed capsicums, preheat oven to 180*C for 10 mins. Cut 2 capsicums in half lengthways, place on a lined baking tray cut-side up and bake until slightly tender, around 10-15 mins, while the quinoa is cooking.
    2. Place the Celebrate Health Mexican Quinoa in a saucepan along with the stock, cumin, paprika, oregano and dried chili. Give a quick stir, bring to the boil, then cover and reduce heat to low, allowing the grains to absorb the liquid for 15 minutes. If the quinoa hasn’t absorbed all the liquid by now, let it cook for a further 5 minutes, careful not to overcook or it will turn into mushy porridge. It’s ready when the grains are soft, but still able to be separated with a fork. Remove from heat.
    3. In the meantime, heat 1tsp olive oil (I used garlic-infused) in a fry pan. Add chopped capsicum to the pan and sautée over medium-high heat for 2 mins. Add chopped green beans and sautée until slightly tender but still crisp.
    4. In a bowl, combine the quinoa, capsicum, green beans, corn, green onion/chives, spinach and coriander. If you’re making stuffed capsicums, spoon the mixture into the roasted capsicum halves. Upon serving, top with chopped avocado and a squeeze of fresh lime juice. Garnish with fresh coriander and a sprinkle of lime zest. It’s also great with a dollop of Greek yoghurt if you’re not vegan or dairy-free!

* If you have fructmal and you’re quite sensitive to sweet corn, try halving the recommended quantity. I can personally tolerate a fair bit of it, and this amount shouldn’t cause any upsets because the rest of the ingredients are very low in fructose and free of fructans. The safest thing is to test your own tolerance.
**Those with fructmal should only use the green part of spring (green) onion.

Happy Nourishing!

Ax