Hands up who’s a junk food rebel? Chantal Lascaris is - and she’s got the recipes to prove it. Releasing her fifth collection of recipes in her best-loved, go-to cookbook series, All Sorts, she’s bringing out the big guns this season, with everyone’s favourite kind of junk food, sans the guilt.
Her new collection of kitchen yummies - All Sorts of Junk Food Made Healthy - is set to trump the guilt card once and for all, with the right balance between healthy habits, wholesome eating and just-give-me-some-of-that.
“Who doesn’t love junk food?. I certainly do – be it cosy comfort food, or Friday night sofa surfing with a burger and fries or picking at a plate of cheesy nachos. I’m a self-confessed junk food rebel, and so I decided to do something healthy about it.”
In her best attempt at experimenting in her kitchen with old junky classics, Lascaris brings her followers a guilt-free rendition of all the food we’ve been told not to love, but can’t help ourselves. All Sorts of Junk Food Made Healthy brings the best of both worlds to the table, swapping out nutrient-poor ingredients with wholesome ones instead, and a whole lot more pizzazz.
“This recipe book comes from a deeper, bolder place. It’s somewhat of an ode to the naughty side of our palates, which we sometimes berate. We try so hard to control our cravings against the backdrop of social norms, fad diets and looming menopause - but all we’re really doing is depriving ourselves of the joy,” said Lascaris.
In this compendium of easy-to-follow recipes, Lascaris shares her own secret indulgences and her new-found methods of keeping the joy in the ‘junk’ without accumulating the calories.
“South Africa needed an anti-hero recipe book that’s bursting with the dopamine we all crave when we’re longing for something more, something that reminds us of our childhood, something that nourishes us in the most decadent, guilt-free way, something the whole family will appreciate. I believe we all deserve a cookbook that feels like a hug,” she said.
With 80 deliciously constructed recipes to pick on, the All Sorts fans can rebel and relish in a guilt-free indulgent festive season, with smarter pantry substitutes and alternative cooking methods, that will keep things light yet satiating.
“This is not a cookbook for weight loss, it’s a book for gaining back your junk food power by putting a healthier spin on everything that would ordinarily be ‘bad’ for your waistline. All it takes is a conscious decision to use nutrient rich ingredients, and smarter preparation,” said Lascaris.
In her cheat-sheet collection of fast-food familiar snacks, mains and desserts, Lascaris has once again taken the cake (and the air fryer too), serving up a feast for even the fussiest of tastebuds from carnivores to vegetarians to … junketarians. From waist-conscious hamburgers to moreish chicken pie, to the unstoppable Mac ‘n Cheese classic, twisty tiramisu, love-loaded milkshakes and the 80’s come-back bestie - the banana split - All Sorts of Junk Food Made Healthy is like a fun foodie fest you just can’t resist.
“Junk food no longer needs to be something we shy away from. It’s all about getting the balance right – creating healthier habits with those old-time favourites without apology, and without curbing our enthusiasm,” Lascaris concluded.
Sweet Chilli Chicken Pizza
4 tsp olive oil
2 chicken breast fillets, cut into bite-size pieces
½ cup low-fat smooth cottage cheese
¼ cup low-sugar sweet chilli sauce, plus extra for topping
1 cup sliced mushrooms
1 red pepper, sliced
¼ cup sherry vinegar
4 wraps
½ cup tomato paste
8 Peppadews, sliced
1/3 cup low-fat cheddar
Salt and pepper to taste
Salad greens for garnishing
To a non-stick pan, add 1 tsp olive oil & sauté the chicken pieces until done.
Remove the pan from the heat, add the ¼ cup sweet chilli sauce & mix until the chicken is coated. Remove from the pan and keep warm.
Add the mushrooms & red pepper to the same pan & sauté for a few minutes until starting to soften. Pour over the sherry vinegar & continue to sauté until the sherry has evaporated & the veggies have softened.
Over each wrap, smear 2 tablespoons of cottage cheese & 2 tablespoons of tomato paste.
Place a wrap, unsmeared side down, in the pan & heat until browned underneath.
Remove from the pan & scatter over a quarter of the vegetables, chicken & peppadews. Top with a quarter of the cheddar & dab a touch of sweet chilli sauce over the wrap.
Season with salt and pepper.
Repeat with the remaining wraps.
Place the wraps under the grill for 3 – 5 minutes, or until the cheese starts to melt.
Garnish with salad greens & serve immediately.
(Serves 4)