12m +, hidden veg, Lunchbox Idea, Nut Free, Snack, Vegetarian

Carrot and Apple Mini Muffins

  • 12m +
  • Soy free
  • Nut free
  • Vegetarian
  • Can be frozen

These little muffins are super moist and perfect for a quick treat as they contain no refined sugar but remain sweet thanks to the fruit and veg inside them. The Monster loves to help me make these so it’s a good recipe to get the little ones involved in too.

Ingredients :

  • 100ml olive oil
  • 100ml plain yogurt
  • 1 tablespoon honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 200g self raising flour
  • 1 teaspoon bicarb of soda
  • 2 teaspoons mixed spice
  • 1 tablespoon cinnamon
  • 1 grated apple
  • 1 grated carrot
  • 1/4 cup sultanas


Pre-heat oven to 180 degrees.

Mix all the wet ingredients in a jug, stir well to combine. Then mix all the dry in a separate larger bowl add the grated apple and carrot, stir in the wet ingredients and add the sultanas. Stir until fully combined.

Divide the mixture into the holes of a mini muffin tray and bake for 15-20 minutes (or until a toothpick comes out clean)

Enjoy Em



Orange Chicken

  • 12m+
  • Nut free
  • Diary free

As I have mentioned previously, The Monster and I love a Chinese meal but I’m super conscious of all the salt and msg used in them so I have been working hard to come up with my own recipes at home. One of my major successes has been with this Orange Chicken, which we all love and The Monster actually requests!


  • 2 chicken breasts, cubed

For the marinade:

  • ¼ cup soy sauce
  • 2 tablespoons orange juice
  • ¼ cup cornflour

For the Sauce:

  • 1 tablespoons oil
  • ¾ cup orange juice
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon cornflour
  • 1 slice chopped orange (optional)
  • Method:

    In a bowl, combine the marinade ingredients. Add chicken and stir to coat. Leave in the fridge to marinate for at least 1 hour.

    In a pan, heat oil on medium heat. Remove chicken from marinade and cook on all sides until golden brown and cooked through , about 8 minutes. Remove from the pan.

    Add sauce ingredients to the pan and bring to a boil, mixing continuously, until mixture thickens, about 6 minutes. Add the chicken and stir to coat.

    I serve mine with egg fried brown rice, but it is just as good with noodles!

    Enjoy Em xx

    7m +, Breakfast, Nut Free, Vegetarian

    Toaster Waffles


    • 7m +
    • Nut Free
    • Soy free
    • Vegetarian

    Who doesn’t love a breakfast or snack that you can just pop in the toaster?

    I keep a good stash of these in the freezer at all times. This recipe makes a batch of eight waffles (I often double it) While they are initially made in a waffle machine (My Russell Hobs one is amazing and also makes toasties) once made they can go straight from freezer to toaster to tummy!

    These arn’t your average bland waffles they are flavoured with apple and cinnamon and have juicy raisins scattered throughout.


    • 1.5 cups wholemeal flour
    • 1 cups oats
    • 3 tablespoons baking powder
    • 1 tablespoon cinnamon
    • 2 eggs
    • 1 cup milk
    • 1/2 cup greek yogurt
    • 3 tablespoons melted butter
    • 3/4 cup apple puree
    • 1/2 cup raisins



    Heat waffle machine.

    In a large bowl mix the flour, oats, baking powder, and cinnamon. Add all the remaining ingredients except the raisins. Mix well. Fold in the raisins till equally distributed. Use approximately 2 tablespoons of mixture per waffle. Cook until golden brown.

    They will last in the fridge for 3 day or wrap individually in wax paper and freeze.

    Just pop in the toaster for 2 mins to reheat and eat.



    Em xx

    12m +, Nut Free, Savory

    Sweet and Sour Chicken


    • 12m +
    • Nut Free
    • Diary Free
    • Can be frozen

    We love a Chinese take away in our house, but since weaning The Monster I am much more conscious of the salt, sugar and MSG that goes into take away food. Sweet and Sour Chicken is one of our go-to favorites so I have worked out a recipe that contains no add salt, refined sugar or MSG and it tastes just amazing, serious you’ll love it! While there seems like alot of ingredients it is actually very simple and is ready in about 30 minutes.

    I always use 2 bell peppers as they’re The Monsters favourite part of the dish, but feel free to adjust the veggies to your liking.

    I serve mine with egg fried brown rice, but it will work with noodles or whatever your favourite side is.


    • 3 chicken breasts (cubed)
    • 1 egg
    • 1 tablespoon soy sauce
    • 1/4 cup corn flour
    • 2 bell peppers (different colours)
    • 1 carrot
    • 1/2 a small onion
    • 1/2 teaspoon ginger
    • 1 clove of garlic
    • 1 small tin pineapple chunks
    • 1/2 cup pineapple juice
    • 1/4 cup low sugar and salt ketchup
    • 2 tablespoons rice vinegar


    In a bowl, combine the chicken with the soy sauce, 1 tablespoon of the cornflour, and 1 mixed egg. Set to the side while you prepare the other ingredients.

    In a saucepan heat 2 tablespoons of oil over a medium heat. Add the chopped the bell peppers, carrots, garlic, ginger and onion and cook for 2-3 minutes, until softened.
    Add the vinegar, pineapple juice, pineapple and ketchup, and stir. Bring the mixture to a boil and allow to thicken a little.
    reduce the heat and let it simmer while you prepare the chicken.
    Place the remaining corn flour in a separate bowl and add the chicken pieces that you put to the side earlier,  stir until liberally coated.
    Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout.

    Add the chicken to the sauce, stir through and serve.



    Em xx

    7m +, Breakfast, Egg Free, Gluten Free, Lunchbox Idea, Nut Free, Savory, Snack, Vegetarian

    Baked Beans


    • 7m +
    • Egg Free
    • Nut Free
    • Gluten Free
    • Diary Free
    • Vegetarian
    • Can be frozen


    Beans, beans they’re good for your heart, beans, beans they make you….I’ll leave it there. The Monster is a massive fan of baked beans at the moment, which is great, I mean, they’re cheap, have lots of health benefits, are good sauce of protein, etc. Expect the delicious tinned ones you find in the supermarket are often high in salt and sugar for children. The good news is that that are actually super easy to make from scratch! And they freeze well too!


    • 1 can of Cannellini Beans (or bean of your choice)
    • 1 can chopped tomatoes
    • 1/2 tablespoon dried sage
    • Dash of Worcestershire sauce
    • 1/2 teaspoon of sugar (it really is needed to balance the acidity of the tomatoes)


    In a blender place the tomatoes, sage, sugar and Worcestershire sauce and blitz until smooth. Pour into a small sauce pan.

    Drain the cannellini beans and add to the pan with the tomato sauce. Simmer on a low heat for 30-45 minutes until the sauce has thickened and the beans are tender.

    That’s it, homemade healthy baked beans!

    They will keep in the fridge for 4-5 days or you can divide into portions and freeze.

    Reheat in a saucepan for a 5 minutes.



    Em xx