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.


  • 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


  • 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

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.”

Almond Butter Chik’n with Sticky Rice

imageHave 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.

Continue reading “Almond Butter Chik’n with Sticky Rice”

Creamy Horseradish, Parsnip & Cauliflower Mash with Salmon and Leeks.

A month ago I attended my younger cousin’s wedding. It was a beautiful wedding, situated down the Gower in Swansea, but obviously being a foodie, the one thing that stood out for me was the food. I mean I wouldn’t be much of a foodie if the food wasn’t the best part of my day now would I?

If I remember correctly I had, Butternut squash to start with a cute little bread roll – shaped as a loaf of bread – But it was the main course that stood out for me: Crushed potatoes topped with baked salmon fillet and a parsnip mash on the side. I thoroughly enjoyed it and it showed because I inhaled it within less than 5 minutes of it being placed down in front of me. Ever since that day I haven’t been able to get the taste of the parsnip mash out of my mind. So when I bought a salmon fillet yesterday, I knew I had to make something similar. When it comes to food I’m all about the flavour, but I also like to keep it simple too and while it may sound like there is a lot going on with this dish, I promise it’s really easy to make. image Continue reading “Creamy Horseradish, Parsnip & Cauliflower Mash with Salmon and Leeks.”

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