Chocolate for breakfast does not have to be a bad thing! Cocoa itself is a superfood and when combined with slow release energy from oats, a hit of antioxidants and protein from chia seeds and the fibre and MCTs of coconut all without refined sugars, […]
In some ways these Marmite coated cashews were not my smartest idea…yes they are totally delicious but that also makes them ridiculously moreish! They are so easy to make too, just place 200g of cashews in a frying pan with a teaspoon of Marmite (or […]
Are you looking for a very quick and easy bake sale treat you can make in minutes? Or have you got an unexpected playdate you need to whip up a pudding for? Then these Marshmallow Crispies are totally for you.
Simply melt together 50g butter and 300g marshmallows. When they have turned into the most delicious smelling goo add 180g Rice Krispies and combine well.
Compact into a lined brownie tray and sprinkle with edible glitter or sprinkles. Then refrigerate for an hour or so. Remove from the lining and cut into cubes.
Simple, quick and a total winner with the kids! .
Whatever it is about putting something hot in a bun with some salad and sauce which makes some delicious magic happen, we can’t get enough of it! But you don’t always need to turn to meat or fake meat to make that happen. These Mushroom […]
Can’t decide between pizza or pasta for dinner? With this Pizza Pasta Bake you don’t have to! You can enjoy both at the same time as it’s packed with stringy mozzarella and provolone cheese and a rich basil infused tomato sauce. But it’s also really […]
Friday night is a ripe night for a ceili to celebrate Burns’ Night! The evening itself is held dear in Scotland where the poetry of Robert Burns is celebrated in homes or restaurants with traditional Scottish food and folk music – as well as readings.
Haggis with ‘neeps and tatties’ (turnip and potato) is a traditional main course and classic Scottish cranachan is favourite dessert option. This mix of crunchy oats, cream, whisky and raspberries brings together several Scottish flavours. But here is a healthier take on the pudding which you could even have for breakfast!
- 20g salted butter
- 50g coconut sugar
- 100g jumbo rolled oats
- 500ml natural yoghurt
- 1 tablespoon whisky or a teaspoon vanilla extract
- 250g fresh raspberries
- Step 1 Place the butter, sugar and oats in a frying pan and stir together over a high heat for around five minutes – until the oats have a crunchy layer and are golden brown. Place to one side to cool.
- Step 2 Stir the whisky or vanilla into the yoghurt and gently fold in almost all the raspberries and a two-thirds of the rolled oats.
- Step 3 In four whisky tumblers or similar, divide the yoghurt mix and then sprinkle over the remaining oats and raspberries.
Personally I am not gluten intolerant, but I’m always looking for ways to bring different foods into my diet to make it as varied as possible as this is so good for our gut flora. That means not just using wheat flour in everything and […]
Frozen vegetables are brilliant if you’re trying to eat healthy, quickly and on a budget. Which let’s fact it is our January! They’re brilliant way of eating veggies that are out of season but still at their peak, and actually finding them at reasonable price. […]
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, actually sprouts are pretty versatile little things. And as they are so good for us, tucking in more regularly and making the most of the time they are in season can only be a good thing!
Roasted Sprouts with Parmesan
When sprouts are roasted, rather than boiled, they retain their texture and develop delicious singed crispy bits which are incredibly moreish. Even better they are easy to throw into the oven with the rest of the roast rather than having them on the hob.
1 kg Brussels sprouts, trimmed and cut in half
2 tbsp olive oil
4 tbsps grated Parmesan
Salt and pepper to season
Preheat the oven to 220ºC/gas 7.
Toss the sprouts in the olive oil and then spread on a baking tray. Season with salt and pepper.
Roast in the oven for 10 minutes, remove and sprinkle over the Parmesan and return to the oven for another 15 minutes. The cheese should then be crispy and the sprouts cooked, serve immediately.
Stir Fry Sprouts
If you want to add a little kick to your Christmas dinner table and have a side cooked in a matter of minutes then the wok is your friend! These also make a fab vegan quick dinner with some rice or noodles.
500g Brussels sprouts, trimmed and cut in half
1 tbsp coconut oil
1 chilli, finely diced
2 garlic cloves, finely chopped
2cm root ginger, grated
1 tbsp soy sauce
1 tsp sesame oil
A pinch of sesame seeds to serve
Cook your sprouts for just 3 minutes in boiling water and drain immediately.
Heat the oil in a wok, then stir-fry the chilli, garlic and ginger for a minute before adding the sprouts.
Stir fry the sprouts for a couple of minutes. While they are cooking whisk together the sesame oil and soy sauce in a cup.
When the sprouts have had a couple minutes in the wok throw in the sauce and coat the sprouts in it.
Serve garnished with some sesame seeds.
Brussels Sprout Slaw
Have you ever tried Brussels sprouts in a salad? Well if you are fan of salads and slaw then this could be the perfect way to begin to enjoy sprouts. They are a member of the cabbage family – which is commonly used in tradition coleslaw – so it’s only right it could work with sprouts. The sweeter fruit flavours lift the dish and the nuts add some crunch too.
This is fab with cold meats on Boxing Day.
For the salad:
200g Brussels sprouts, shredded or finely sliced
1 apple, cored and grated
3 finely chopped spring onions
75g toasted flaked almonds
75g dried cranberries
4 tbsp olive oil
2 tbsp cider vinegar
1 tsp French mustard
salt and pepper
Place all the slaw ingredients into a large bowl and combine well.
In another bowl combine all the dressing ingredients and season to taste.
Toss together the dressing and the vegetables so they are all covered. Serve immediately.
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 […]