Guide to Intermittent Fasting

You are here: Home / Recipes / 10 Hot and Spicy Dishes and Snacks To Try Out!

By

10 Hot and Spicy Dishes and Snacks To Try Out!

Those who eat spicy food do so because they enjoy the flavor — but did you know that many of the spicy foods you love also support an active metabolism, improve circulation, and have even been shown to reduce cravings? It’s true! So embrace chili, jalapenos, and even a habanero or two, because the following spicy dishes are not only delicious, they’re nutritious!

 

vegetarian curry
Print
Vegetarian Curry
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 4 Servings
Calories: 240 kcal
Ingredients
  • 2 onions chopped
  • 3 cloves garlic peeled and minced
  • 1 sweet potato diced
  • 3 tbsp hot curry powder
  • 1 tbsp garam masala
  • 2 tsp turmeric
  • 1 tsp cayenne
  • 1 package of frozen spinach 285 grams
  • 100 grams lentils
  • 400 grams chopped tomatoes
  • 900 ml vegetable stock
Instructions
  1. While preparing your vegetables, lightly toast the curry powder, turmeric, cayenne, and garam masala on the stovetop.
  2. In a Dutch oven or a large wok, add onions, garlic and sweet potato, as well as a little water. Cover and cook for 10 minutes.
  3. Add spices before stirring in the stock. Simmer for an additional 4-5 minutes.
  4. Add the tomatoes, lentils, and spinach, simmer for 20 minutes. Serve with ¼ cup brown rice (additional 50 calories).

 

Print
Spicy Tomato and Red Lentil Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Servings: 2 Servings
Calories: 130 kcal
Ingredients
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 tbsp red lentils
  • 400 grams chopped tomatoes
  • 450 ml vegetable stock
  • Coriander or parsley to garnish
Instructions
  1. Combine all ingredients into a pan (excluding coriander), heat until the soup begins to simmer.
  2. Cover and cook for twenty minutes, or until lentils are soft.
  3. Combine using an immersion blender, garnish and enjoy.

 

spicy cauliflower couscous
Print
Spicy Cauliflower 'Couscous'
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 4 Servings
Calories: 60 kcal
Ingredients
  • 1 cauliflower chopped into florets
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 carrot shredded
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp chopped mint
  • ½ tsp turmeric
  • 1 chili chopped
  • 300 ml vegetable stock
  • 100 grams cherry tomatoes halved
  • Handful of arugula
Instructions
  1. Place cauliflower into a food processor and blitz until the florets become fine grains.
  2. Saute onion and garlic for 2-3 minutes, before adding the chili and spice blend.
  3. Place cauliflower, the shredded carrot, and the mint into a large heatproof bowl, adding the onion mixture.
  4. Add stock before microwaving for 5-7 minutes (or cooking on stovetop for 8-9 minutes). Serve with tomatoes and arugula. If using halloumi cheese, cube and fry on high heat.

 

Print
Spicy Fish Creole
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 4 Servings
Calories: 295 kcal
Ingredients
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tsp ginger grated
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1 chili chopped
  • 400 grams tomatoes chopped
  • 1 tbsp tomato puree
  • 450 grams cod or haddock cut into bite-sized pieces
  • 100 grams brown rice cooked and cooled
  • 1 lime juiced
  • Salt and pepper to taste
  • Handful fresh coriander
Instructions
  1. In a large pan, cook onion, garlic and ginger in a little water for 5 minutes.
  2. Add the chili and spices, cooking for an additional 2 minutes with the lid on. Add tomatoes and tomato puree, cooking for 10 minutes.
  3. Add fish, salt and pepper, then simmer for 8 minutes.
  4. In the meantime, reheat rice, adding lime juice and coriander. Serve.

 

Print
Spicy Bunless Bean Burger
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4 Servings
Calories: 200 kcal
Ingredients
  • ½ red onion diced
  • 4 green onions sliced
  • 2 cloves garlic minced
  • 1 chili finely chopped
  • 400 grams mixed or black beans
  • 1 egg beaten
  • 50 grams breadcrumbs
  • Handful of coriander
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ lime juiced
  • ½ tsp olive oil
  • 40 grams rocket
  • 1 to mato sliced
  • 2 tbsp guacamole
Instructions
  1. In a large pan, heat oil before cooking the onion, green onions and garlic for 5-6 minutes.
  2. Add spices and chili before tipping the mixture until a bowl. Combine with beans, then mash.
  3. Once cooled, add egg, breadcrumb, coriander, and lime juice. Stir before forming into 4 patties. Leave in the fridge for 15 minutes.
  4. Preheat grill, cooking burgers for 3-4 minutes per side. To serve, spread guacamole onto the patty and top with a tomato, then place on a bed of arugula. Eat with a fork and knife.

 

spicy chocolate mousse
Print
Spicy Chocolate Mousse
Prep Time
15 mins
Total Time
15 mins
 
Servings: 4 Servings
Calories: 180 kcal
Ingredients
  • ¼ cup raw cashews soaked for 10 minutes
  • 2 tbsp raw cocoa
  • 1 avocado
  • 1 banana frozen
  • 1 tbsp raw honey
  • Pinch of sea salt and a pinch of cayenne
Instructions
  1. After cashews have been drained, add them to a food processor with remaining ingredients. Blitz until creamy and smooth. If your mousse is too thick, add 1 tbsp water at a time to loosen up. Serve ad enjoy!

 

spicy kale snack
Print
Spicy Kale Snack
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
 
Servings: 6 Servings
Calories: 85 kcal
Ingredients
  • 2 large bunches of curly kale center stems removed
  • 1 cup sunflower seeds
  • 1/3 cup hemp seeds
  • 1/8 tsp hot chipotle powder
  • ½ tsp paprika
  • 2 cloves garlic minced
  • ½ tsp sea salt
  • 1 cup water
Instructions
  1. Rip leaves into 2-3 large pieces and place into bowl. Combine all remaining ingredients in a food processor, pouring half onto the kale leaves. Toss and then add the remaining mixture.
  2. Preheat oven to lowest setting (and keep the door open a crack) — cooking for 2.5 to 3 hours. Store in an airtight bag.

 

Print
Spiced Up Cauliflower Popcorn
Prep Time
1 d
 
Servings: 4 Servings
Calories: 150 kcal
Ingredients
  • 2 heads cauliflower
  • ¾ cup dates soaked for 30 minutes
  • ½ cup water
  • ¼ cup sundried tomatoes soaked for 30 minutes
  • 1 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar
  • 2 tsp cayenne
  • 2 tsp garlic powder
  • ½ tsp turmeric
Instructions
  1. Chop cauliflower into small pieces — the smaller, the better!
  2. Place all remaining ingredients in a blender, until the sauce forms a smooth consistency.
  3. Pour onto cauliflower and toss. Dehydrate for 12-24 hours. If you do not own a dehydrator, bake on the lowest setting for 4-5 hours.

 

spicy yet refreshing watermelon salad
Print
Spicy, Yet Refreshing Watermelon Salad
Prep Time
10 mins
Total Time
10 mins
 
Servings: 6 Servings
Calories: 45 kcal
Ingredients
  • 4 cups watermelon
  • 1 cup red onion diced
  • 2/3 cup cilantro
  • ½ cup mint
  • 2 jalapenos finely diced
  • 1 lime juiced and zested
Instructions
  1. Toss all ingredients and refrigerate for up to 2 days.

 

hot tomato and peach chutney
Print
Hot Tomato and Peach Chutney
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
 
Servings: 4 Servings
Calories: 75 kcal
Ingredients
  • 4 to matoes chopped
  • 2 peaches chopped
  • ½ cup rice vinegar
  • 1 garlic clove minced
  • ½ jalapeno finely chopped
  • 2 green onion sprigs chopped
  • ¼ cup raisins
  • ¼ cup honey
  • ½ tsp sea salt
Instructions
  1. Combine all ingredients in a Dutch oven, bring to a boil and then simmer for 1 hour 45 minutes.
  2. Store in sealed jars for up to 2 weeks in the fridge.

Related Posts: