20 strawberries, hulled & chopped
2 bananas, sliced
1 teasp. vanilla extract
Its super easy to make, with just 3 steps:
1 Combine three-quarters of the chopped strawberries with the banana slices. Place in the freezer for 3-4 hours. Place the remaining chopped strawberries in the fridge.
2 Transfer the frozen fruit to a food processor. Whizz for five minutes or until creamy. Stir in the vanilla extract and reserved strawberries.
3 Serve immediately as soft serve ice cream, or freeze in an airtight container for 2-3 hours. Allow to sit at room temperature for 2-3 minutes before scooping and serving.
on the left is the soft-serve ice-cream and on the right is the frozen one.
This recipe is courtesy of Bord Bia - https://www.bordbia.ie/lifestyle/all-recipes/three-ingredient-strawberry-ice-cream
The best fish 'meatball' recipe ever.
The recipe uses fish, which is such a super food. Tuna is a great option for those who find oily fish too strong as its more ‘meaty’ in texture and doesn’t have a distinctive colour (like salmon). The key is to use tuna that’s freshly caught or frozen quickly and it will have absolutely no ‘fishy taste or smell’.
Here’s a great recipe for ‘choc’ flapjacks. They are actually made with a vegetable- sweet potato that’s cooked and mashed. Think of mashed banana or apple sauce, its similar in that it holds the oats together and provides moisture so they’re not dry. This recipe even works well for those that don’t like sweet potato (either the texture or taste) as no one would know they have sweet potato hidden in it. They hold together very well and don't crumble easily so perfect as a wholesome snack or breakfast, or on the go. They also freeze really well and defrost quickly so I often have a supply of them in the freezer. We sometimes cover them with some dark melted chocolate too.
2 cups of oats (200g) - can use gluten free oats
1 cup of sweet potato, peeled, cooked & mashed (200g)
1 cup chopped nuts and and/or seeds (optional)
1 cup dried fruit (of your choice)
2 eggs, beaten
4 teaspoons of your preferred liquid sweetener, such as honey (or more if you wish)
4 tablespoons of unsweetened cocoa powder
- Pre-heat the fan oven to 165 °C.
- Mix the sweet potato and cocoa thoroughly together in a bowl, until fully combined (with no orange colour left).
- Add the oats, dried fruit and nuts (if using).
- Add the eggs and sweetener, then mix well.
- Line a tin with greaseproof paper.
- Pack the mixture into the tin using your wooden spoon.
- Bake in the pre-heated oven for 20-25 minutes.
- Cool on a wire rack, then slice.
This is a great recipe for a meatless or veggie burger, packed with lots of good ingredients like brown rice, beans and lentils. Great for kids and all the family who might not like beans and lentils. I particularly like their colour as they look quite like other burgers. Many veggie burger recipes are too dry and crumby but not these.
60g red lentils
120g green lentils
100g brown rice
1 medium onion, finely chopped
2 cloves garlic, crushed
400g tin kidney beans, drained
2 tablespoons flaxseed
1/4 teaspoon ground cumin
1/4 teaspoon dried coriander
1/4 teaspoon mild chilli powder
30g fresh coriander, finely chopped
pepper, to season
- Cook the lentils and rice as per the packs instructions.
- Heat a little oil in a frying pan. Add the onion and sauté for about 3 minutes, until soft. Add the garlic and cook for another 2 minutes until soft but not browned.
- Place the lentils, the rice and the remaining ingredients, except the egg, in a bowl and mix well.
- Whisk the eggs in a separate bowl and then add to the rest of the ingredients.
- Take a couple of tablespoons of the mixture and, using your hands, shape into a baby-sized burger. Repeat.
- To cook the burgers, heat about 1 tablespoon of oil at a time in a frying pan over a medium heat. Place a few burgers on the pan and cook for about 4 minutes. Then flip them over and cook for a further 4 minutes the other side. They should be lovely and golden brown.
I made 2 small changes to this recipe:
- I mashed the lentil and beans mixture very well so it wasn’t a chunky texture.
- I used all green lentils instead of any red lentils.
This recipe comes from Aileen at babyledfeeding, https://www.babyledfeeding.com/recipes/baby-veggie-burgers-updated-recipe-baby-led-feeding-cookbook/
- You can omit the peas, sweet corn and fresh coriander of course, if you wish.
- You can make these burgers mini as above or larger, if you wish.
As the weather is getting colder this is a great recipe for a super easy, quick and nutritious soup: Curry Squash Soup. Its made all the quicker with a bag of frozen squash thats chopped and peeled already. Likewise frozen onions that are peeled and chopped can also be used- both are available from Tesco.
3 large apples
3 tablespoons of maple syrup or agave
I tablespoon of water
1/2 teaspoon of cinnamon
For the crumble:
2/3 cup of oats
1/3 cup of oat flour (oats blended)
2 tablespoons of maple syrup or agave
3 tablespoons of coconut oil, melted
1. Peel, quarter and chop the apples into wedges.
2. Add them to a saucepan on medium heat with the water, 3 tablespoons of syrup (or agave) and the cinnamon. Cook for 5-7 minutes, stirring occasionally.
3. Then add them to your dish.
4. For the crumble, combine the oats and oat flour.
5. Then mixed in the melted coconut oil and the 2 tablespoons of syrup (or agave).
6. Sprinkle the crumble generously over the top and bake at 190°C fan for about 25 minutes until the crumble is golden.
This is a great recipe for healthy granola, as most shop-bought granolas have a high amount of added sugar. Making homemade granola is also much cheaper than buying it.
It tastes sweet as its flavoured with vanilla and cinnamon (but doesn't taste like coconut). For this recipe I use:
- coconut sugar (as it has a deep rich flavour)
- coconut oil (widely available in most supermarkets) to add more flavour
- agave (though its a very processed sugar, it tastes sweeter than sugar) so you can use less.
It requires 6 ingredients and then you can add in other optional ingredients to suit.
This can be stored in an airtight container for a few weeks or also frozen for later use so I always make it in bulk.
Served with pomegranate seeds and green grapes
6 cup oats (I use the jumbo oats, rather than the quick cooking ones)
1/4 cup coconut sugar
1/2 cup coconut oil, melted
1/3 cup agave sweetener
2 tsp vanilla extract
1 tsp cinnamon
Any kind of seeds
Any kind of dried fruit
Any kind of nuts
- Mix oats, coconut sugar and cinnamon together.
- In a separate bowl, whisk together the melted oil, sweetener and vanilla.
- Pour over dry mixture and keep stirring to coat thoroughly.
- Spread on a lined or non-stock baking tin and bake at 155 °C (fan oven) for up to 30 minutes.
- Stir frequently (every 5 minutes) to ensure even baking. Once it is done it looks golden brown.
- Add the nuts and seeds for the last 5 minutes of cooking if you want them toasted or add all the optional add-ins after its finished baking.
Here is a different way of presenting fruit and vegetables, that's very quick to assemble once you have all the ingredients, perfect for an after school snack. Its called 'ants on a log' but of course you may prefer to call it something else in your house.