Ramzan is always an uncertain time when it comes to weight loss. We fast during the day and come evening we are famished, so when it’s time to break our fast, we gobble everything down, even though our stomachs scream no more. But with these easy recipes you can now opt to stuff your face (literally) and not feel guilty about it whether its Sahur or Iftaar.

YOGURT & FRUIT PARFAIT

Ingredients:

  • 1 cup fresh yoghurt
  • 1 cup mangoes cut in cubes
  • 1 cup kiwi cut in cubes
  • ½ cup roasted granola with nuts
  • 2 tbsp acacia honey

Method:

  • In a deep bowl, layer ¼ cup of yoghurt followed by a layer of mangoes, a layer of kiwi.
  • Next layer the roasted granola and pour over one tablespoon of honey.
  • Repeat the process and top with fresh fruit or mixed seeds.
  • Refrigerate overnight.

SLOW ROASTED APPLE CRISPS

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Ingredients:

  • 3 apples
  • 2 teaspoons caster sugar
  • ½ teaspoon cinnamon powder

Method:

  • Preheat oven to 100 degree Celsius.
  • Core and peel apple. Flatten on side of the apple for stability and thinly slice the apple into rondelle.
  • Place cut apples on a baking sheet lined with parchment paper.
  • Mix sugar and cinnamon and sprinkle onto the apples.
  • Bake apples for 50 minutes to an hour until the sides turn inwards.
  • Remove from oven, cool and place in an airtight container to retain freshness.

KALE & CAULIFLOWER MAC N’ CHEESE

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Ingredients For the Mornay Sauce:

  • 1 tbsp butter
  • 1 tbsp flour
  • 150 grams milk
  • 60 grams mature chedder cheese
  • salt to season
  • 130 grams al dente whole-wheat or gluten free tubettipasta ( you can use a similar shaped pasta if you don’t have tubetti on hand)
  • 60 grams cauliflower florets, washed and dried.
  • 30 grams kale leaves, cleaned and roughly chopped.
  • 20-30 grams grated Parmesan or Grana Padano.
  • Freshly ground pepper.

Method:

  • Put a pot of hot water on boil and add a generous teaspoon of salt.
  • Once boiling, add cauliflower florets into the water and let boil for 45 seconds to a minute and a half.
  • Remove florets and soak in cold water.
  • Set aside blanched cauliflower to dry.
  • In order to make the mornay sauce, melt butter in a pan over medium heat. Once melted quickly add the flour to form a roux.
  • Add milk, whisking constantly to ensure no lumps form.
  • Once the sauce has thickened, add grated cheddar and whisk constantly until the cheese has melted into.
  • Add a pinch of salt to your liking.
  • Preheat oven to 190 degrees.
  • In the warm sauce, add blanched cauliflower, ground pepper, cooked pasta and kale.
  • Fold all ingredients and transfer into an ovenproof dish. Sprinkle parmesan on top.
  • Bake for 18 minutes until the top becomes a light amber colour. Remove from oven and serve hot.

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