A delicious way to start the day – perfect for warm summer mornings. So easy to whizz up, and packed with veggies, fruit and good fats. Trust me – your kids will have no idea there’s zucchini in this. And even when you tell them – it makes the smoothie so deliciously creamy they’ll ask for it again!
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These roasted chickpeas are a super easy, high-fibre and protein snack. They can make a great allergy-friendly replacement for nuts, and are a much healthier option than chips. They are great for kids’ lunchboxes or on grazing platters. They are also fabulous to use as croutons in salads or soups to add a bit of crunch.
They are so cheap and easy to make. And you can flavour them in loads of different ways. I have included the three most popular flavour combos in our house, but feel free to use your imagination and come up with your own flavourings.
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I love fritters. They are such an easy way to use up bits and pieces and create a tasty meal for a meatfree dinner or for lunchboxes. I also looooove haloumi. So a mix of a couple of my favourite veggies and some of that salty, squeaky deliciousness was bound to be a winning combo.
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We like to do Meatfree Mondays around here. We often have other meatfree meals during the week, and often there are only small portions in our “meaty” meals, but planning it in this way means that at least once a week we get some extra veggies in and it helps to make sure we’re not just relying on meat for our sustenance! But, with growing kids and an active life, we also need to make sure that we’re getting some protein in those meals, so I often turn to eggs, beans or lentils to fill that void. Just as in this delicious and easy vegetarian curry, where the addition of red lentils helps to thicken the sauce and add extra fibre and protein. This really is so simple to put together, then let bubble away, developing the flavours.
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I picked up a bag of dried adzuki beans a long time ago when I saw them on special buy at ALDI. I had no idea what I would do with them, but I figured I’d work something out. Well, they sat in the back of the cupboard for months, taunting me, so I decided it was time to use them.
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These are quick to whip up, taste great, and help you easily get more veggies into your day. Serve them up with some raw veggie sticks or on a salad for lunch or a quick dinner. If you can convince your kids to give them a go, they’d make a great lunchbox filler too.
Try them now while broccoli is in season, plentiful and cheap.
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It’s been very quiet in here lately. The end of the year craziness will do that to a blog I guess. Rest assured I’m still cooking delicious food for my little family – if you follow me on Facebook or Instagram you’ll see some pics of it there.
I did a Facebook Live this afternoon as I was preparing this for an afternoon tea/early dinner for the kids before Little Athletics. I like to make sure they’ve had a good feed before we go to avoid the hassling for junk from the canteen, and this fits the bill perfectly.
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I love taking advantage of specials on fruit and veggies to help us to eat healthy food for less. My kids love homemade pizza (and so do we!), so I always try to make sure I keep a stash of homemade sauce in the freezer ready for our weekend pizza-making activities. When I saw that my local greengrocer had some beautiful ripe tomatoes reduced for quick sale, I grabbed a couple of packages and made this simple and delicious sauce. It is so simple it’s one of those blink-and-you’ll-miss-it type recipes. Continue reading
This is one of my absolute favourite meat-free meals. It is so easy to make, super cheap, very tasty, and makes loads, so it’s a great one to freeze in portions and pull out on those really busy nights. Serve it up with some brown basmati rice, some pappadums and yoghurt and you’re good to go. Chapati, pickles and chutney on the side turn it into a veritable banquet!
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So, it may already be becoming apparent that I have a love of roasted pumpkin and of adding it to various dishes. It’s such a versatile and delicious ingredient. I couldn’t resist adding it to my simple baked falafel for meat-free Monday this week.
This recipe is so easy to throw together – just blitz, shape and bake! No frying means you have your hands free to do other things (and aren’t there always other things to do?!?) while they brown away in the oven. But you do have to plan this one the day before, so you can soak your chickpeas.
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