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

Method:

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

Xx

12m +, Nut Free, Savory

Sweet and Sour Chicken

20180502_210823

  • 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

12m +, Breakfast, Egg Free, Lunchbox Idea, Nut Free, Savory

Chicken and Apricot Sausages

PSX_20180327_134054

  • 12m +
  • Dairy Free
  • Egg Free
  • Nut Free
  • Can be frozen
  • Lunch box idea

Ok these arn’t sausages in the traditional sense but they are super tasty, really easy to make and healthy. Shop brought sausages are high in salt as well as all sorts of other hidden bits so I wanted something to replace them with that The Monster would love, and boy does he love these (to be fair I love them too and stole half his stash…opps)

You can freeze them before or after cooking (I prefer to freeze then cook as they hold more moisture) They work well in place of regular sausages but also go well in a lunchbox, or choped up in a cous cous salad, the possibilities are endless.

Ingredients:

  • 500g boneless chicken thighs (thighs contain more iron than breasts, which is vital for children)
  • 1/2 cup wholemeal breadcrumbs
  • 1 tablespoon dried tarrgon
  • 5 dried apricots (chopped)

 

Method

Pop it all a food processor and blitz until it looks like a mince texture.

Drizzle a little oil in a frying pan and place on a medium heat hob. Flour your work surface and your hands and then just roll the mixture into sausage shapes (how big or small you make them is up to you). Roll each one in a little flour and fry for about 4 minutes each side, until cooked through.

It’s as simple as that.

 

If you want to mix it up, swap all these:

  • Chicken for pork
  • Apricot for Apple
  • Tarragon for sage

 

Enjoy

Em xx

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

Popeye Brownies

  • 12m +
  • Nut free
  • Lunchbox idea
  • Can be frozen
  • Vegetarian

These fudgy little morsels pack a secret nutritional punch. Not only do they have no refined sugar, they also contain banana, avocado and (the reason for their name) spinach! And the little ones have no idea, I tested them on The Monster and his friends at our playdate and they were happily eaten by all.

Super easy to make, as usual they can also be frozen, wrap individually in parchment paper before freezing. They are also nut free so they’re safe for lunch boxes too.

Ingredients:

  • 1 banana
  • 1 ripe avocado
  • 1/2 cup chopped spinach
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 1 tablespoon honey
  • 2 cups plain flour
  • 1/2 cup unsweetened coco powder
  • 1 teaspoon baking powder

Method

Pre-heat the oven to 180 degrees. In a food processor or blender blitz all the wet ingredients including the fruit and veg until as smooth as possible. Place all the dry ingredients in a bowl and combine. Pour over the wet mixture and stir well o create and thick batter.

Line a square brownie baking tray with baking powder and pour the batter in. Bake for 20-25 minutes. Remove from the tray and allow to cool before slicing into squares.

Enjoy

Em xx

12m +, Lunchbox Idea, Nut Free, Vegetarian

Sugar-free Banana Bread

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

The Monster (like most tiny humans) love narnas (or bananas as they are normally known) so we always have them in the house. Every now and then we have a few that go ripe a bit too quickly and those are the weeks I make my sugar-free banana bread. 

You won’t know it is sugar-free,  even my husband likes this cake and I have never admitted it has no sugar, shhhhh! 

It’s super easy to make and is deliciously moist. Just to add the the awesomeness of this cake it freezes really well,  is nut free and healthy making it great for lunchboxes or snacks. It is also really easy to adapt, if you need it diary free you can use coconut oil in place of the butter,  if you need it gluten free replace the regular flour with gluten free flour.

Every now and then I will also add a 1/4 cup of dark chocolate chips, so tasty! 

Ingredients

  • 2 eggs
  • 4 ripe bananas mashed
  • 1/2 cup melted butter 
  • 1/4 cup milk
  • 1 tablespoon of honey or natural maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup plain flour
  • 1 cup of wholemeal flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon or baking soda
  • 1/2 teaspoon baking powder

Method

Pre-heat the oven to 160 degrees. 

In a bowl,  combine all the wet ingredients (this includes the mashed Banana’s)  until thoroughly mixed. In a separate bowl combine the dry ingredients. Pour the wet mix into the dry and stir until it creates a thick batter like consistency. 

Line a loaf tin with baking paper. Pour the batter into the tin and place in the oven.  Bake for 50-60 minutes until a skewer comes out clean. 

Remove from the tin and allow to cool. Slice and serve. 
Enjoy

Em xx