This chocolate bark is so quick and easy to make but looks stunning. And with its firework like sprinkles and fire-side treat toppings is perfect for Bonfire Night. It costs a fraction of the price of upmarket bark and makes a quick and simple present […]
There is nothing better than free food! And this soup practically was. Even though winter is approaching nature is still providing some fabulous freebies. On a recent walk I found myself walking on a carpet of chestnut cases – many of which still filled with […]
There was a little happy dance happening in the Happy Food Kitchen this week as the site was mentioned in the Metro newspaper.
It was great to be involved in a feature about how to eat well on a budget – something as you know I have plenty of tips and ideas about! I really feel with a little know-how and some basic tricks everyone could eat really tasty and quick to prepare food without spending a fortune. So that’s what I want to keep working towards with this blog and hopefully a few people will be inspired and enjoy some delicious meals as a result.
I fell in love with a bag of dried beans in Waitrose the other week. I know, weird stuff happens to me! After admiring the 10 different beans in the mix I realised I needed to cook something which really celebrated them and made them […]
Pomegranates are at their best right now and also readily available at a reasonable price – so there’s no reason not to incorporate them in your meals to give them a new fresh feel and a dazzling burst of red. That’s why this Pomegranate Slaw is the perfect dish to make this week.
As well as looking fabulous and serving as the perfect side to pretty much anything, it’s also fabulous value using carrots and white cabbage which are also in season too. I whipped this batch which served as a generous side for six for less than £2. It’s fab with burgers instead of fries, in a wrap with houmous, with a baked sweet potato, as part of a buffet, the possibly are endless.
It keeps brilliantly in the fridge for a few days so make it up and have a lunch or dinner at the ready. I used the julienne blade on my food processor for the cabbage and carrots so it can be prepared in under ten minutes. I can’t guarantee you won’t make a bit of a mess taking the seeds out of the pomegranate – or is that just me?
- 250g finely shredded white cabbage
- 250g peeled and shredded carrots
- 1 red onion, halved and thinly sliced
- 1 pomegranate
- 2 tablespoons finely chopped mint
- 2 tablespoons white wine vinegar
- Juice of one lime
- 2 tablespoon tablespoons olive oil
- Step 1 Combine all the ingredients in a bowl, season with white pepper to taste.
- Step 2 It really is that simple!
I had one of ‘those’ shopping trips this week – without checking what was in the fridge I hit the shops and was more than a little surprised that we already had 1kg of carrots in the chiller drawer when I slipped the second kilo […]
Although these muffins have breakfast in the title that doesn’t mean you won’t want to eat them all day! These Sugar Free Breakfast Muffins are a perfect snack at any time and brilliant for lunchboxes. Or in my kids case their second (or third) breakfast dish of the morning…and as it’s a muffin it can be eaten on the move if needs be!
I make my own apple puree because, especially at this time of year, I am drowning under the weight of cooking apples from the tree we are lucky enough to have in our garden. At other times of the year or if you don’t have time to make your own puree you can buy it ready made from supermarkets. Just look for those which haven’t been sweetened if you are trying to reduce the amount of sugar you eat.
I prefer the silicon muffin liners as they are reusable and I find they come away from the cake really well but there are so many styles of paper or cardboard ones on the market now too. Ring the changes by swapping the frozen raspberries for other fruit (blueberries or dark cherries are great) or even some raisins if you prefer. You can also use nuts to bump up the protein levels if you like.
Sugar Free Breakfast Muffins
- 200g wholemeal flour
- 60g rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ bicarbonate of soda
- 2 teaspoons cinnamon
- 2 eggs
- 150ml natural yoghurt
- 50ml oil
- 120g apple puree
- 4 tablespoons honey
- 2 ripe bananas
- 120g frozen raspberries
- Handful of mixed seeds and oats to top (I use pumpkin, sesame and sunflower)
- Step 1 Heat oven to 180C/160C fan/gas 4.
- Step 2 Line a muffin tin with 12 large cases or 16 smaller cases.
- Step 3 Mix the dry ingredients into a bowl.
- Step 4 In a jug combine the wet ingredients except the frozen raspberries.
- Step 5 Mix the wet ingredients into the dry ingredients with a spoon. When thoroughly combined add the raspberries.
- Step 6 Share equally into the muffin cases and sprinkle with the seeds and oats.
- Step 7 Bake for 25mins or until a skewer comes out clean from the centre.
I know some people are crazy about cauliflowers but they have never been top of my fave veggies. Often they are cooked in a way which is so bland so I have resolved to find more exciting ways to make the white vegetable more exciting. […]