Crispy Avocado Frankenstein Fingers

Halloween is just around the corner and I have conjured up some scabtastic, crispy avocado Frankenstein fingers just in time for those Halloween parties – dipped in tomato sauce, you will never know the difference 😉 OK. Obviously you will because the Frankenstein fingers are bloody delicious, even Frankenstein himself would be impressed.

It has taken me a long time to appreciate the taste of avocado: it has always been one of those foods that I have always wanted to like because of it’s health benefits and healthy fats, but the taste and texture is just too overpowering for me. I think it’s the soft, slimy texture of the avocado that sends my gag reflexes into overdrive. I know. I know. It’s not very classy of me, but I have tried adding avocado to most food and I always end up resenting myself for it.

I was first introduced to avocado fries by my sister at the beginning of the year: she had tried them on a trip to paris. I wasn’t sure about them when she first offered one to me: the slimy texture still haunted me from my previous attempts of the fatty fruit, but she assured me that I would love them. Against my better judgement I attempted one of the green fingers she was trying to entice me with, all the while sceptical. Although, lo and behold, as much as I hate to admit it, she was right. I was pleasantly surprised – they were delicious and the crunchy texture from the breadcrumbs detracted from the slimy-ness of the avocado, making it an absolute joy to eat. However, It wasn’t until lunchtime today that I actually made a batch of avocado fries myself: I woke up with a craving for some crunchy fingers, dipped in hot tomato sauce and I just so happened to have bought two avocados last week – it was almost fate.

I knew I wanted my avocado fries to have plenty of flavour, with just a hint of avocado sneaking through and I needed them to have the crispiest coat an avocado had ever been encrusted in and I think I succeeded. Actually, I know I succeeded because these fingers were better than delicious, they were all kinds of moreish and it was one of those rare moments in my life, where I actually wanted to pat myself on the back because boys and girls…I had created a monster – make that a delicious monster: crispy avocado Frankenstein fingers. Had I not been lazy, I would have definitely made myself a second batch, which I think makes it’s safe to say that I have finally found a way to appreciate avocados and after you try these Frankenstein fingers, you will too.

Ingredients

1 Large Avocado
2 tbsp Lemon Juice
1/2 Cup Cornflakes
1 Slice of Wholemeal Bread
1 tsp Chilli Flakes
1 tsp Coriander Leaf
1/2 tsp Garlic Powder
1 Egg White
Salt to taste

Directions

Add the bread to a processor and blend until you ave breadcrumbs.
Next, slice your avocado in half lengthways and gently scoop out the flesh with a spoon – cover the avocados in lemon juice to stop them from oxidising and proceed to slice the avocados into long fingers.
Crush the cornflakes with your hands, just to make them a bit smaller; add in the garlic, coriander and chilli.
Separate the yolk from the egg white, add the salt to the white and whisk it for a few seconds, before dipping an avocado finger into the egg white, then into the breadcrumbs, and finally into the cornflakes – make sure the finger is coated evenly, then place it onto a baking tray lined with greaseproof paper and proceed with the method until all avocado fingers have been coated.
- Now pop the Frankenstein fingers into the oven and bake for 10 minutes. Serve with some spicy ketchup and enjoy! I assure you, that they will blow your mind!

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October 27, 2015 2

Kodiak Cakes: Whole Wheat, Oat & Honey Blueberry Muffins.

I still have so many Kodiak Cakes products left after being sent a ton of stuff by Cardiff Sports Nutrition a few months back. But, I’m slowly working my way through it all. This whole wheat, oat and honey flapjack and waffle mix however, wasn’t my favourite when it came to pancakes: the pancakes always turned out so sticky and stodgy and I tried numerous ways of eating and cooking them, but the outcome was always the same – sticky and stodgy.

Continue reading “Kodiak Cakes: Whole Wheat, Oat & Honey Blueberry Muffins.” →

August 27, 2015 2

Easy Naan Bread with Chickpea & Spinach Dahl.

The best thing happened to me earlier, I found a simple dough recipe on YouTube that requires no yeast or proving, or any fuss other than combining 2 main ingredients: it’s simple, low fat and also packed with protein. Are you finding it hard to believe me? I wouldn’t have believed it either if I hadn’t seen it with my own two eyes, but it’s true and it works. It’s actually fool proof because this ole fool managed to make it.

So obviously after seeing this easy dough recipe I needed to make it, but what could I make? I had a breakfast pizza – well at breakfast- and I didn’t want another. Then I re- watched the YouTube video and I heard Mitch – Macro Mitch – say you could also use the dough for naan breads. What a genius idea Mitch! And well…the rest is history.

I will say that my dough wasn’t gluten free like his. But they do taste exactly like the real deal, especially as I flavoured them with garlic and coriander and I actually think my choice of flour added extra flavour, as well as healthy fats. I really can’t wait to experiment more with this recipe. I already have so many ideas.

Serves 2

Ingredients: Naan Breads

50g Plain Flour
20g Coconut Flour
110g 0% Fage Greek Yoghurt.
1/2 tsp Baking Powder
1 Garlic Clove
1/2 Handful Coriander
1 tsp Grass-fed Butter
Salt to taste.

NB: If you have to use gluten free flour, then you will need to use xantham gum too, to bind everything together.

Directions

All you have to do is combine the ingredients in a mixing bowl – minus the butter – and knead until the dough is smooth.
Next, wet your hands and roll the dough into a ball, then cut in half and flatten into 2 flat breads.
Heat a frying pan with the butter, on a low heat and cook until both sides are golden. You could skip this step and cook them in the oven on a well-greased baking tray if you prefer.

Another great thing about these naan breads is that you can warm them up in a toaster when you’re ready to eat them. Just like the pre-made store bought ones.

Serves 2

Ingredients: Chickpea & Spinach Dahl

1 Can of Chickpeas (drained)
100g Fresh Spinach
1 Small White Onion (finely chopped)
200g Chopped Tomatoes
1 Garlic Clove
Handful Coriander
1 tsp Curry Powder
1/2 tsp Garam Masala
1/2 tsp Chilli Flakes
1/4 tsp Ginger
2 tbsp Mango Chutney
1 tsp Grass-fed Butter
Salt to taste

Directions

Heat a frying pan on medium heat, with the butter and add the chopped onion.
When the onion starts to soften add in the garlic, spices and chickpeas – make sure the chickpeas are well drained before adding to the pan – leave to cook for about 5 minutes, then add in the chopped tomatoes, mango chutney and season with salt.
Reduce the heat and leave to simmer for a further 5 minutes.

Now you can serve with the naan bread that you made earlier and enjoy.

– If you like what you see here you can follow me on Instagram – @Happy.Hungry.Healthy – for more vegetarian balanced eating, reviews and recipes, and if you try any of them out tag me @Happy.Hungry.Healthy or #TheHungryWelshGirl

June 23, 2015 1

Satay Quorn Chicken Kebabs, Wrapped in a Herb Power Wrap.

Since I received the Kodiak Cakes products a few weeks ago. I haven’t stopped using them. I mean, it would be pretty hypocritical of me if I were recommending products to people and not using them myself. I also wouldn’t have the heart to do such a thing. But these Kodiak Cakes are genuinely a gift from the gods, as they are so versatile.

Continue reading “Satay Quorn Chicken Kebabs, Wrapped in a Herb Power Wrap.” →

June 19, 2015 3

Almond Butter Chik’n with Sticky Rice

Have you ever had one of those meals where you’re eating it and you don’t want it to end and in amongst the mouthfuls and silent moaning, you’re mentally patting yourself on the back for creating such a tasty meal? Because that’s exactly what I was doing today while I was eating this delicious Almond Butter Chicken with Sticky Rice – modest I know – but simple meals are always the best.