Pepper season is almost upon us and soon gardeners and markets will be awash with these veggies which are certainly a staple in my home. There’s a special place in my heart for the long pointed variety which have a thinner skin and flesh, making […]
Curries are my go-to when I have random veggies to use up, lots of friends to visit or need to meal-prep some lunches in the freezer. I know a lot of people are scared of making their own curies from scratch and the list of […]
Having a naturally sweet energy ball at the ready in your fridge is brilliant if you are trying to cut down on your chocolate and candy intake – by filling up on the good stuff you won’t crave the rubbish! And the great thing about […]
Flapjacks are such a great bake – they can be made with minimal utensils, take minutes to put together and are pretty adaptable to the ingredients you have and like. Made right they can be a nutritional powerhouse but many off-the-shelf versions are packed with sugar and ‘bad’ fats. These Seed and Fruit Flapjacks are not only delicious but also good for you and it’s easy to ring the changes with different ingredients every time. They can be made vegan and contain no nuts or nut butter so are perfect for school lunchboxes.
We also love them as an easy to take snack or breakfast on the run in our house so there’s usually a batch in a jar in the kitchen. They’re brilliant to leave the kids to make too as it’s just a case of measuring and stirring together. The sweetness mainly comes from the fruit with a little bit of unprocessed natural sugar which is minimal across the whole batch.
Seed and Fruit Flapjacks
- 80g butter (or coconut oil)
- 3 tbsp honey (or maple syrup)
- 2 large ripe bananas (or 3 small) mashed well
- 250g rolled oats
- 175g dried fruit like sultanas, cranberries, currants, chopped apricots etc
- 85g mixed seeds, I like chia, sunflower and sesame
- Step 1 Heat oven to 160C/140C fan/gas 3 and line a 20cm square tin with baking parchment or a silicone liner.
- Step 2 Melt the butter and honey together in a large saucepan.
- Step 3 Add the mashed banana, oats, the dried fruit and the seeds into the pan and mix well.
- Step 4 Pour into the lined tin and push the mixture down well into the corners and sides. It needs to be well compacted and level.
- Step 5 Bake for 35-40mins until golden on top.
- Step 6 Cool in the tin and cut into 12. Store them in an airtight container.
This is an easy way to meal prep your breakfast so you can grab and go or serve up something which looks a bit special on a weekend – but still allows you time for a lay in! These Mango and Raspberry Overnight Oats not […]
For so many of us Coconut Ice is a taste of childhood. But the fact that traditionally it’s packed with sugar isn’t something many of us want in our diets now. So why not try this healthy, refined sugar free, take on Coconut Ice? It […]
As soup season and courgette’s rarely co-inside I’ve never tried courgette soup. But faced with a haul of them from a kind friend and the sudden stormy week I’ve been working on a soup which will work now and also keep in the freezer for the autumn too.
This is the most simple but surprisingly tasty recipe which I’ve come up with which suits so many diets. It’s also delicate in flavour so great for smaller children too. It takes around 20mins to make (the thicker the pieces are chopped the longer it will take to cook) and is so creamy despite having no added cream or thickener. It’s amazing how much flavour the courgettes have!
Quick and Easy Courgette Soup (zucchini)
- 1 tablespoon oil or butter
- 2 onions, finely sliced
- 3 cloves of garlic, minced
- 750g courgettes, washed, trimmed and chopped in medium size pieces
- 2 vegetable stock cubes, crumbled
- 750ml water
- 3 bay leaves
- Step 1 Soften the onion and garlic, lid on, in a medium size saucepan for 5 to 10mins until completely soft.
- Step 2 Add the courgettes, stock, water and bay leaves. Replace the lid and bring to the boil then simmer for around 10mins until the courgette is soft.
- Step 3 Remove the bay leaves and blitz until smooth. Season to taste.
In the UK right now, especially after an above average amount of sunshine (yay!) courgettes (zucchinis) and red peppers are plentiful. I have been lucky enough to be gifted some from a friend whose veggie patch is beyond luscious and can’t wait to grow my […]
If you love apple pie then these Apple and Cinnamon Energy Balls are for you. They take minutes to prepare and are perfect to keep in the fridge or wrap up and pop in your gym bag.
These bite size wonders are a nutrition powerhouse in a couple of bites with calcium, iron, potassium, magnesium and zinc as well as vitamins B, A and E, protein, folic acid and fibre. They are gluten-free, added sugar-free and vegan. If you aren’t vegan you can also add some Zooki Apple omega-3 oil too and boost their benefits even further.
If that’s not a guilt free snacking I don’t know what is…
Apple and Cinnamon Energy Balls
- 100g dried apple
- 80g soft dates
- 60g pecan nuts
- 2 1/2 tsp cinnamon
- optional 2 tablespoons Zooki Apple
- Step 1 Place all the ingredients into a blender and blitz. You may need to stop and scrape down the sides a few times to make the paste.
- Step 2 Divide into six and roll into golf ball sized balls.
- Step 3 Store the balls in the fridge where they will last for a week.
I’m excited to have been working with yourzooki.com the past couple of months on some recipes using their incredible fish oil. They approached me after seeing what I was doing with it anyway – it’s a staple in our house because my kids think it’s […]