Healthy, low-cost dishes to make you smile

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Three ways to love sprouts!

Three ways to love sprouts!

They are often the most unwelcome guest at the Christmas dinner table, but sprouts get a bad rap as they suffer from being overcooked, badly seasoned and basically unloved when it comes to the festive season. Although many of us only think to boil them, […]

Allergy Friendly Flapjacks

Allergy Friendly Flapjacks

  It’s always so helpful to have a quick and easy recipe up your sleeve which uses store cupboard ingredients and tastes delicious too. Even better if it’s accessible to as many people as possible. These healthy flapjacks are great for those who might not […]

Baked Squash with Cranberries

Baked Squash with Cranberries

Pumpkins and squashes are still bringing a burst of colour to our tables as we slip into winter. But aside from soups a lot of people ask me how they should use these cheap and plentiful veggies. They are certainly underrated as a side dish to a meal so here is a quick and easy Baked Squash with Cranberries which is perfect for this time of year.

This is great served with a roast dinner – maybe even Christmas lunch – as well as with other vegetable dishes as part of a sharing table. Squash is a brilliant veggie to include in our diets as it’s packed with vitamin A, C, E, B vitamins, magnesium, copper, potassium, calcium, iron and phosphorus. The colour is demonstrative of the fact it’s a great source of carotenoids and other important anti-inflammatory and antioxidant compounds.

So give this easy to make and very tasty dish a go. If you have any leftovers simply toss them into some quinoa or couscous with some parsley and perhaps a little griddled halloumi for a quick, filling salad.

Baked Squash with Cranberries

November 30, 2018
: 4 to 6
: 10 min
: 30 min
: Easy

By:

Ingredients
  • 1 tsp ground coriander
  • 1/2 tsp freshly grated or ground nutmeg
  • ½ tsp ground cumin
  • 1 large (2 small) butternut squash, peeled, seeded and sliced 1⁄2 inch thick rounds
  • Oil spray or 2 tbsp oil
  • 250ml cider or apple juice
  • 1 tbsp cider vinegar
  • 1tbsp maple syrup
  • 25g dried cranberries
  • 20g pecans, roughly chopped
  • 1 tbsp olive oil
Directions
  • Step 1 Preheat the oven to 180°C fan/200°C.
  • Step 2 Combine the coriander, nutmeg and cumin.
  • Step 3 Spray with or coat in the oil the slices of squash then sprinkle with the spice mix so it’s evenly distributed.
  • Step 4 Lay the slices on backing sheets so they are not overlapping. Bake for 30mins until they are soft.
  • Step 5 While cooking make the drizzle. Heat the cider/apple juice in a saucepan with the cranberries until the fluid has reduced to around a quarter of what it was. It will take 10-15mins.
  • Step 6 Then remove from the heat and add the vinegar, maple syrup and oil. Season with a little salt and pepper to taste.
  • Step 7 Place the cooked slices of squash on a platter, scatter the pecans over the squash and then finish with the drizzle.
Soft Pumpkin Cookies

Soft Pumpkin Cookies

Are these a cookie or are they a cake? With these Soft Pumpkin Cookies you can have your cake – and your biscuit – and eat it! The flavours in these really sum up autumn to me and the spices and sweetness of the vegetable […]

Spinach, Carrot and Coconut Salad

Spinach, Carrot and Coconut Salad

There are so many reasons to love this Spinach, Carrot and Coconut Salad. Firstly, it’s actually really easy to throw together with things that you probably already have in your fridge. Secondly, coconut in a salad? I know it sounds weird but trust me it […]

Herby Bean Crumble

Herby Bean Crumble

Ok I know a crumble is usually sweet – but it doesn’t have to be that way! This Herby Bean Crumble is a great way of making beans less of a side and more of a main meal. It’s easy to throw together and freeze in advance so you can serve it with a dinner or just enjoy on its own with a salad or vegetables. I also love this as an alternative baked potato topping.

You can use four different tins of beans or ready mixed ones. I also use beans I have boiled up from dried in a big batch, just use the final cooked weight to measure. When it comes to cheese I think a nice strong Cheddar works well, but adjust to suit your palette.

Herby Bean Crumble

October 5, 2018
: 4-6
: 10 min
: 45 min
: Easy

By:

Ingredients
  • 1 tbsp oil
  • 2 red onions, finely sliced
  • 3 cloves of garlic, minced
  • 4 (400g) tins of cooked beans, drained
  • 2 (400g) tins of chopped tomatoes
  • 1 tsp Marmite (or Vegemite or any yeast extract)
  • 1 tsp dried oregano
  • ½ tsp dried sage
  • ½ tsp dried rosemary
  • 3 bay leaves
  • Black pepper
  • For the crumble:
  • 100g wholemeal plain flour
  • 50g cold butter
  • 100g rolled oats
  • 75g grated cheddar cheese
Directions
  • Step 1 Soften the onion and garlic in the oil in a large saucepan, lid on, for around 5mins.
  • Step 2 Add the tins of tomatoes, Marmite, oregano, sage, rosemary and bay leaves. Stir well and cook with the lid on for 10mins on a medium heat.
  • Step 3 Remove the bay leaves.
  • Step 4 Add the beans and combine, cook on a medium heat for 5mins.
  • Step 5 Pour into a large bake-safe serving or casserole dish.
  • Step 6 Preheat the oven to 200°C fan / 220 °C/ Gas 7
  • Step 7 Make the crumble by grating the flour and cold butter together. Then add the cheese and rolled oats and mix well. Sprinkle over the top of the bean mix.
  • Step 8 Bake for 25 minutes until the top is crisp and browning.

Super charge your sandwich

Super charge your sandwich

The humble sandwich can also be a fabulously healthy meal – if you make it correctly. It’s possible to combine the perfect blend of protein, veggies and slow-release wholegrain carbs to make a nutritious and filling meal which is quick to throw together or take […]

Berry Filling Breakfast Smoothie

Berry Filling Breakfast Smoothie

Some people are just not breakfast people. No matter how hard they try the idea of food in the morning does not work for them. While this isn’t true of me – I get it. But there’s no reason why they should lose out on […]

Free From Everything Healthy Chocolate Brownie Muffins

Free From Everything Healthy Chocolate Brownie Muffins

Okay, now brace yourself, these chocolate muffins are (deep breath) egg-free, fat-free, dairy-free, gluten-free, sugar-free, nut-free, but definitely NOT flavour free! There is a good reason they are called Free From Everything Healthy Chocolate Brownie Muffins you see! I know what you’re thinking, what do they actually contain? The answer is basically all the good stuff.

In fact, there is so much good stuff in here that they would be a fabulous breakfast for anybody who doesn’t ‘do’ breakfast. They’re the healthiest choice you could go for if you need a sweet snack at coffee time, and the kids will think you’re being the best parent ever giving them this delicious treats when you know that they are actually bulking up on goodness. They are packed with iron, zinc, magnesium and antioxidants so this is certainly a situation where cake really is good for your health!

Overall then – a muffin case of perfect. I hope you’ll be pleasantly surprised by how fluffy and light these brownie muffins are. Serve them with the optional topping which is like a chocolate  fudge, So sweet and squishy but with only a few simple ingredients.

Free From Everything Healthy Chocolate Brownie Muffins

September 25, 2018
: 8
: 10 min
: 25 min
: Easy

By:

Ingredients
  • 90g dried dates
  • 90g dried figs
  • 100g oats (gluten free if required)
  • 30g cocoa powder
  • 1 tablespoon baking powder
  • 250 ml water
  • 100 ml milk of your choice
  • 1 teaspoon vanilla essence
  • Topping:
  • 100g dates
  • 100ml milk of your choice
  • 2 tablespoons cocao powder
  • 1 teaspoon vanilla essence
Directions
  • Step 1 Preheat oven to 180°C / Fan 160°C / 350°F. Line 8 muffin tins.
  • Step 2 First make a flour from your oats by blitzing them in a blender until they are a fine powder.
  • Step 3 In one bowl mix the oats flour, cocoa powder and baking powder.
  • Step 4 In a blender put together the dates, figs, water, milk and vanilla essence. Blend this mixture together until it’s smooth and lump free.
  • Step 5 Now at the wet mixture to the dry mixture and mix until just combined. You don’t want to overmix this.
  • Step 6 Divide into your muffin tin divide into your lined muffin tins, fill to ¾ full and level the tops with the back of a spoon.
  • Step 7 Bake for 25 minutes, or until a toothpick or skewer comes out clear.
  • Step 8 While they are cooking make the topping. Simply blend the dates, milk, cocoa and vanilla together until you have a thick paste. Placed this in the fridge for about an hour to firm up before frosting the top of your cooled muffins.

Cauliflower, Spinach and Lentil Curry

Cauliflower, Spinach and Lentil Curry

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 […]