Get hungry because these nutritionachos are vegan, grain free, paleo and sugar free. This dinner needs no real introduction, check out the recipe below.


1 red onion diced

2 cloves garlic crushed

½ red capsicum diced

½ teaspoon ground cumin

½ teaspoon ground fennel

1 teaspoon sweet paprika

Salt and pepper

1 tablespoon coriander finely chopped

2 mushrooms sliced

1 cob of corn kernels (removed from cob)

1 grated zucchini

1 grated carrot

Tin of crushed tomatoes

Tin of red kidney beans

Packet of natural corn chips (toasted)


Coriander leaves

Avocado (mashed)

Olives (pitted)

Grated cheese (optional)

Sour cream or greek yoghurt (optional)


Cook the onion with the garlic in oil until translucent over medium heat. Add the capsicum and cook for 3 minutes until the capsicum loses its colour slightly. Next add the spices, salt, pepper, coriander, mushroom, corn, zucchini and carrot and cook for 5 minutes until the moisture comes out of the carrot and zucchini. Add the crushed tomatoes and kidney beans and simmer for 5 minutes. Serve on a bed of corn chips and spinach. Garnish with coriander leaves, mashed avocado and pitted olives. Optional garnishes include grated cheese and sour cream/greek yoghurt. This recipe makes 2 large serves or 4 small serves. For an even healthier version, the corn chips can be replaced with extra spinach.  How good are these nachos? Plus they’re healthy!

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