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

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

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

Chicken and Apricot Sausages

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  • 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