Hubby and I were craving some good Mexican Food for a while, so we thought would be a perfect day to try a place we heard about: Chimmi Changa’s Burrito Bar, located in Hurstville.
The house’s menu is not so big, but they serve all Mexican classics, such as burritos, nachos, and tortillas. I haven’t ordered, but they seemed to have very nice drinks too.
That day I wanted a comfy meal, whereas Hubby decided to go trash and order a caloric bomb:
Mine: Chipotle Chicken Burrito in a bowl – served with rice, beans, lettuce, cheese, tomato salsa, house guacamole, and sour cream.
Hubby: Pulled beef nachos – topped with beans, tomato salsa, cheese, sour cream, and house guacamole.
I really liked my burrito bowl, the only downside was the bowl’s size. As the bowl was a bit small, and each ingredient was layered inside, it was hard for me to mix things and have a bit of everything on each bite. At the end, I had a full layer of rice and nothing else to mix together. So I would suggest a different size or shape for that bowl.
Flavour wise, no complains, each item in my bowl was superb!
Turning to Hubby’s nachos, weel the picture shows for itself, right? Super cheesy and creamy nachos, just yum!
Chimmi Changa’s Burrito Bar
48-50 Connells Point Rd, South Hurstville NSW 2221
Many people believe Italy is THE carbohydrate land. Pasta, pizza, and gelatos everywhere, all the time. Indeed, if you want, it can be true.
However, Italian Cusine is much more than pasta! There are a huge number of dishes with amazing flavors and combinations, just waiting for you to delight yourself with a great low carb feast!
I’ll not lie, I had pasta, pizza, and gelato. Innumerous time to be honest, but I also had other amazing meals throughout my almost 8 days in Italy, full of salads, gorgeous meats, and nutrient-dense ingredients. That’s why I decided to share here with you a few ideas from all the meals I had there.
Trattoria da Valentino • Rome I had a three-course lunch at this place, which includes salad (or pasta), meat, and a dessert (that you can skip).
It’s no news that Lebanese food has a special spot in my heart. I love food that I can play with the ingredients to make amazing combinations, tweaking things for a different flavor every bite.
Another day, Hubby and I had some errands in Neutral Bay around lunchtime. THE perfect excuse to try a new place and Falafel Zaman was the chosen one for that day (great choice by the way).
The good thing about Lebanese food is that you can share everything. So this is what we did:
To share: Mixed Grill Plate – skewers (1 kafta, 1 lamb, 1 chicken), fattoush salad, chips, 1 kibbeh, 2 falafels, hommus, garlic sauce, and 2 pieces of Lebanese bread.
Hubby: Lamb Grilled Wrap – Grilled premium lamb fillets wrapped in Lebanese bread with hommus, onion/parsley, sumac, and pickles.
We’ve found their food super yummy and service was great. However, it was pricey for the amount of food, especially for the mixed plate. Perhaps I’m not used to the prices in that area, but I feel portions could be more generous.
Aside from that, I loved their falafel, not oily, crunchy on the outside and super moist on the inside.
Again, super yummy and super easy to make; filling this time is basically diced ham, cheese, and oregano!
You can watch the video above to learn how to make it, step-by-step, or simply follow the directions below.
4 medium eggs
1 cup (260g) of tahini (or almond butter)
1 teaspoon of salt
1 teaspoon of baking powder
2 cups (340 grams) of ham, diced
1 tablespoon of dried oregano
2 cups (340 grams) of mozzarella cheese, diced
In a bowl mix together eggs, tahini, salt, and baking powder.
Line a parchment paper on a cake tin and pour half of this batter in. I’m using a 24 cm square tin.
Then make a layer of ham, followed by mozzarella cheese, finishing with a layer of the remaining batter.
In a preheated oven to 160°C (320°F), bake it for 50 minutes or until golden brown. ⏰
IT’S DONE! 🎉
Would like to see more low carb pie recipes?
I have an entire collection of ideas and recipes especially created for you! 🙂
Ah, as you may have noticed, I used tahini for the main recipe, which gives you a nut-free result.
If you’re OK with nuts, you can also use almond butter. 🙂