Gluten-free Bouillon & Seasoning
Blog: Just Dished Up

Fast Food Made Healthy

Looking for a quick fix to your fast food cravings? Look no further! We’ve put together a collection of fast foods to get your taste buds hopping. The difference between our snacks and the typical drive-thru fast food menus? No grease, no gain, no guilt.

Each meal takes less than 35 minutes to make and can be enjoyed on-the-go! Your friends and family will be begging for this healthy fast food as soon as it hits their mouths.


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Crispy Kale Chips 

Ingredients

  • 1 cup broth using Massel Concentrated Liquid Stock OR Ultracubes, chicken flavor
  • 1 small head cauliflower, trimmed and cored
  • ½ cup gluten-free or all-purpose flour
  • ½ cup chickpea flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Canola or vegetable oil for frying
  • Serving sauces (e.g., sour cream, garlic aioli, Sriracha)

Method

  1. Preheat the oven to 275°F. Cut cauliflower and/or other vegetables into bite-sized pieces.
  2. In a large bowl, combine the flours, baking powder, cumin, coriander and enough Massel broth to make the batter smooth. Mix well.
  3. Heat about 1 inch of your cooking oil in a large, deep skillet over medium-high heat. (It’s hot enough when a small piece of bread dropped in the oil turns golden brown in about 1 minute.)
  4. Place the cauliflower and other vegetables in the batter to coat. Let any excess drip off, then place them in the hot oil. Do not crowd. Cook until golden brown on both sides, turning once (about 3 minutes per side).
  5. Place on a baking sheet layered with paper towel to drain. Sprinkle with salt if desired. Keep warm in the preheated oven.
  6. Serve hot with sauces to dip.

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Homestyle Wedges

Ingredients

  • Potatoes
  • Massel Chicken Style All Purpose Bouillon & Seasoning (regular or salt-reduced)
  • Olive Oil

Method

  1. Cut whole potatoes into wedges and put in a bowl.
  2. Toss with olive oil and Massel Chicken Style All Purpose Bouillon & Seasoning.
  3. Spread out in a single layer on a baking sheet.
  4. Bake at 400F/200C for about 35-50 minutes. (Cooking time will depend on thickness of the wedges.) You are looking for crispy on the outside and tender on the inside.

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Massel Popcorn

Ingredients

  • Popcorn kernels
  • Massel Beef Style All Purpose Bouillon & Seasoning
  • Truffle Oil

Method

  1. Place kernels in pot over stove.
  2. Drizzle with oil.
  3. Heat pot until all kernels are popped.
  4. Sprinkle beef style All Purpose Bouillon & Seasoning over popcorn.
  5. Serve and enjoy.

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Cheesy Portabella Mushrooms

Ingredients

  • 1 teaspoon Massel Vegetable All Purpose Bouillon & Seasoning
  • 1 tablespoon sweet chili sauce
  • 4 tablespoon ricotta cheese
  • 2 large portabella mushrooms
  • 2 tablespoon parsley
  • 2 tablespoon grated parmesan cheese

Method

  1. Preheat oven to 190 C (375 F).
  2. Carefully remove stem and peel mushrooms.
  3. Combine ricotta, Massel All Purpose Bouillon & Seasoning, sweet chili sauce and parsley. Fill mushroom caps with mixture.
  4. Place on oiled oven tray.
  5. Spread grated parmesan cheese on top of each mushroom.
  6. Bake 15-25 minutes (depending on mushroom size) or until the mushroom is soft and the cheese mixture is brown and bubbly.

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Tex Mex Lettuce Wraps 

Ingredients

  • 1 teaspoon Massel All Purpose Bouillon and Seasoning Granules, vegetable flavor (for Cumin Lime Dressing)
  • 1/8 cup extra virgin olive oil (for Cumin Lime Dressing)
  • 1/8 cup freshly squeezed lime juice (for Cumin Lime Dressing)
  • ½ teaspoon ground cumin (for Cumin Lime Dressing)
  • ¼ teaspoon pepper (for Cumin Lime Dressing)
  • 2 ears fresh corn, kernels removed
  • 1 can pinto beans, drained and rinsed
  • ¼ cup red onion, diced
  • 1 avocado, diced
  • 8-10 cherry tomatoes, halved or quartered if they are large
  • ¼ cup cilantro, minced
  • 1/8 cup roasted pepitas
  • Lettuce cups for serving (e.g., butter lettuce, baby gems, baby romaine)

Method

  1. Combine the olive oil, lime juice, cumin, Massel All Purpose Bouillon and Seasoning Granules and black pepper in a jar with a lid and shake really well until the dressing is emulsified. Set aside.
  2. In a large bowl, combine the corn kernels, beans, red onion, avocado, tomatoes, cilantro and pepitas. Stir well to combine and then pour the dressing over the salsa salad. Let marinate for at least 10 minutes up to a few hours.
  3. Fill the lettuce leafs with some of the salsa salad; serve immediately.

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Curried Cauliflower Fritters

Ingredients

  • 1 cup broth using Massel Concentrated Liquid Stock OR Ultracubes, chicken flavor
  • 1 small head cauliflower, trimmed and cored
  • ½ cup gluten-free or all-purpose flour
  • ½ cup chickpea flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Canola or vegetable oil for frying
  • Serving sauces (e.g., sour cream, garlic aioli, Sriracha)

Method

  1. Preheat the oven to 275°F. Cut cauliflower and/or other vegetables into bite-sized pieces.
  2. In a large bowl, combine the flours, baking powder, cumin, coriander and enough Massel broth to make the batter smooth. Mix well.
  3. Heat about 1 inch of your cooking oil in a large, deep skillet over medium-high heat. (It’s hot enough when a small piece of bread dropped in the oil turns golden brown in about 1 minute.)
  4. Place the cauliflower and other vegetables in the batter to coat. Let any excess drip off, then place them in the hot oil. Do not crowd. Cook until golden brown on both sides, turning once (about 3 minutes per side).
  5. Place on a baking sheet layered with paper towel to drain. Sprinkle with salt if desired. Keep warm in the preheated oven.
  6. Serve hot with sauces to dip.

 

Greasy fast food just isn’t worth the calories. Ditch the fast food and try some of our homemade, healthy finger foods. You won’t regret it, and your body will certainly thank you!


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