7m +, Breakfast, Nut Free, Vegetarian

Toaster Waffles

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  • 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.

Ingredients:

  • 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

 

Method

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.

 

Enjoy

Em xx

12m +, Nut Free, Savory

Sweet and Sour Chicken

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  • 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.

Ingredients:

  • 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

Method:

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.

 

Enjoy

Em xx

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

Baked Beans

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  • 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!

Ingredients:

  • 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)

Method

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.

 

Enjoy

Em xx

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

Spanish Omelette

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  • 7m +
  • Nut free
  • Gluten Free
  • Vegetarian
  • Lunch Box Idea

The Monster is currently not a fan of sandwiches (this could all change in a matter of hours, toddlers are fickle.) This means I have to come up with alternatives when it comes to his lunchbox for playschool. A firm favourite (for now) is Spanish Omelette. Filling, super easy to make and I can pop veggies in it too, whats not to like.

This doesn’t freeze to well unfortunately, however it does last in the fridge for about 4 days and is so good the whole family will be at it anyway so it won’t last long! It is great hot or cold.

Ingredients:

  • 5 eggs
  • 1 small potato (boiled and sliced)
  • 1/4 cup grated mature cheddar
  • 1/4 cup finely chopped veggies (I used onion, mushrooms, peppers, tomato)

 

Method:

Brush a small frying pan with olive oil. Place on a low/medium heat. In a bowl whisk the eggs and cheddar together, set aside. Put the finely chopped veggies in the pan and gently cook until softened. Pour over half the egg mix. Lay the potatoes into the egg. Pour over the remaining egg mix and continue to cook until the bottom of the omelette is set. remove from the hob and place under a grill to cook the top of the omelette until set (about 3 mins).

Turn out onto a plate. can be served hot or cold.

 

Enjoy

Em xx

8m +, Breakfast, Egg Free, Gluten Free, Lunchbox Idea, Nut Free, Snack, Uncategorized, Vegetarian

Berry Chia Pudding

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  • 8m +
  • Vegeterian
  • Egg Free
  • Nut Free
  • Can be made diary free
  • LunchBox Idea

Chia pudding have to be ones of the easiest desserts to make…ever! And they are sooo versitile, lending themselves to all sorts of fab flavours. This berry one is one of The Monsters favorite flavours.

This recipe makes approximatly 400ml of pudding so you can divide it up as you please, it lasts about 3 days in the fridge but unfortunatly can’t be frozen.

Ingredients

  • 1 cup full fat milk (or your choice of non diary milk)
  • 2 strawberries
  • 1 small handful of blueberries
  • 2 blackberries
  • 2 heaped tablespoons black and white chia seeds

Method

Place the milk and berries in a blender and whizz until smooth. Stir in the chia seeds and divide into small pots. Pop in the fridge for at least one hour, until thick, soft and delicious.

It’s really that easy!

If the berries are a little bitter I add a tiny bit of honey just to sweeten things up.

 

Here are some other flavour ideas for you to try:

  • Peach and mango
  • Banana
  • Banana and coco powder

 

Enjoy

Em xx