Spicy nachos with guacamole

I believe the key for long-term health is to enjoy the food you eat! We don't have to feel deprived or that we must follow a restrictive diet. Food is comforting and sociable and always to be enjoyed, it's just about finding the balance of nutrients and using real, quality ingredients wherever possible.

My family and I follow a low carb way of eating with the emphasis on healthy fats and proteins plus lots of colourful veg! So when my daughter asked for nachos, I made it my mission to find a healthy recipe that we could all enjoy.

This recipe is very low in carbohydrates and uses ingredients like psyllium husk powder, which has been shown to help lower cholesterol, relieve both constipation and diarrhoea and is used to treat irritable bowel syndrome, haemorrhoids and other intestinal problems. You can take it as a daily supplement in capsule form or add it as a powder to water. Retailers like Amazon and Holland & Barrett will have a few options to choose from. The avocado in the guacamole is a real food superhero - it is full of essential vitamins and minerals like vitamin E, potassium and fibre. It's high in monounsaturated fats, which can protect against heart disease and lower blood pressure.

Serves: 2-3

• 200g grated mozzarella* (*shop bought pre-made rather than freshly grated buffalo mozzarella!)
• 75g ground almonds (available at larger supermarkets and online)
• 2 tsp psyllium husk powder
• Pinch of salt

Nacho seasoning:

• 1 tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp chilli powder

Optional toppings:

• 50g grated mozzarella
• 1 spring onion, thinly sliced
• 1 fresh chilli, thinly sliced
• A couple of bacon rashers, fried and chopped

Guacamole:

• ½ chilli, finely chopped
• ¼ red onion, finely chopped
• 1 small ripe avocado, chopped
• 2-3 small cherry tomatoes, chopped
• Juice from ½ fresh lime

• Pre-heat the oven to 190 degrees / gas mark 5.
• In a saucepan, add the mozzarella, ground almonds, psyllium husk powder and salt. Stir over a medium heat for a few minutes until it melts and forms a dough. Be careful that the cheese doesn’t catch on the bottom of the pan.
• Roll out thinly onto a silicone baking mat into a rectangle and score triangle shapes into the mixture for your individual nachos.
• Sprinkle the nachos with the seasoning and bake in the oven for 12 minutes.

• Combine the guacamole ingredients in a bowl, adding a little extra virgin olive oil if desired.
• Take out of the oven, cut up the nachos and place on a baking tray or dish with the optional toppings of cheese, spring onion, chilli, bacon etc.
• Place the tray or dish under the grill for the nachos to crisp up and the cheese to melt.