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

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

8m +, Egg Free, Nut Free, Savory

Prawn and Pea Risotto

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  • 8m +
  • Nut free
  • Egg free
  • Can be frozen

The Monster has been a fan of risotto since he was about 7m old and I now have quite a few different risotto recipes so we don’t get bored but this is definetly one of his favorite ones.

This risotto is super simple and can be made from scratch in 30 minutes so it makes a fab quick dinner that the whole family will enjoy.  For small tots, be sure to chopped the prawns finely, for whole kids leave them nice and chunky.

If freezing, once cooked portion into a muffin tray and pop in the freezer, once solid transfer to a freezer bag. Allow to defrost before reheating gently in a sauce pan (it goes stodgy if done in the microwave!)

Ingredients:

  • 400g peeled and cooked prawns
  • 1.5 cups of risotto rice
  • 1 litre of low salt vegetable stock
  • 1/2 cup frozen peas
  • 1/4 cup grated parmasan cheese
  • Pince of saffron
  • 1 lemon

Method:

Place a large frying pan over a medium heat hob. Drizzle a little oil or butter into the pan. Put your saffron into the stock. Add the risotto rice and stir so that it’s all coated with a little of the oil, spread the rice to cover the bottom of the pan. Pour in just enough stock to cover the rice, and stir until all the liquid is absorbed. Add a little more stock and repeat. Do this until all the stock is used and the rice is cooked al dente (not totally soft but cooked through) lower the heat and add the peas and prawns stirring until heated all the way through. Stir in the parmasan cheese and add a small squeeze of lemon juice.

I normally give everone a little slice of lemon so they can add more to thier dish if they wish.

Serve and enjoy

Em xx

 

8m +, Egg Free, Lunchbox Idea, Nut Free, Savory, Uncategorized

Minty Lamb and Hummus Pitas

  • 8M +
  • Dairy free
  • Egg free
  • Nut free
  • Can be frozen
  • Lunchbox idea

The Monster is not a massive fan of meat unless it’s in mince form so I try to make sure that I come up with a good variety of recipes that use mince. These Minty Lamb and Hummus Pitas are great for the whole family,  full of flavour, tender and just as good for lunch as they are for dinner . The best bit,  they can be made in around 15 minutes. 

I make them using mini wholemeal pita but you can easily use full sized ones. We can get some really great fresh hummus here (what with it being the Middle East and all) so I tend to buy it in rather than make it but there are loads of simple recipes online if you did want to make your own. 

Tip: if you want to freeze these, it’s best to freeze the lamb patties before cooking,  this helps to prevent them from drying out. 

Ingredients

  • 250g lamb mince
  • 1 teaspoon garlic powder
  • 2 tablespoons finely chopped mint
  • 1/4 of a onion, grated
  • 1 cup hummus
  • Packet of wholemeal pita breads

Method

Heat a frying pan over a medium heat hob (don’t add any oil) in a bowl put the lamb,  garlic powder,  mint and onion and mix thoroughly using your hands.  Take golf ball sized pieces of the mixture and flatten into oval patties. Fry for 5 minutes each side

Slice the pitas down the side to create pockets,  and pop in a good dollop of hummus,  add a lamb Pattie and any extras you want (I love adding tomatoes) and devour. 
Enjoy

Em xx