There is nothing like a hot bowl of soup to make you feel nourished and this White Bean and Vegetable Soup ticks a lot of boxes when it comes to giving you a hug in a bowl. With a good shot of garlic, it provides […]
Tag: meal prep
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, […]
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.
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 […]
I know lasagne is a comfort food fave for so many but I’ve never been its biggest fan. Mainly because I find it quite ‘samey’ when I’m a big fan of lots of different flavours and textures in a meal. I’m also not a massive pasta fan as you may have noticed from the lack of pasta dishes on here. But this Vegetarian Spinach and Mushroom Lasagne is a game-changer I am happy to return to because it features not one, but two different layers. That doesn’t mean double the prep though as each is quick and easy to make.
This is the perfect mix for me – it has the creamy, meaty mushroom layer and a tomato, red pepper and spinach packed one too. Plus a topping which is perfect for anyone who hates making white sauce as it’s basically no prep at all. It freezes brilliantly too so is perfect to have as a quick family dinner sitting in the freezer and would also be an easy standby if you have friends over, just serve with a leaf salad and some crusty bread.
Another plus to this recipe is if you like (or cook extra) you can use both sauce layers as stand-alone pasta sauces to toss your penne in! Or make just a creamy mushroom lasagne or just a spinach and red pepper lasagne if you would prefer. I use Portobello mushrooms as they have so much flavour and a great texture for the dish.
Vegetarian Spinach and Mushroom Lasagne
- For the mushroom layer:
- 1 tablespoon butter
- 4 shallots, finely sliced
- 4 cloves of garlic, minced or finely grated
- 250g Portobello mushrooms, finely sliced
- 200g full fat soft cheese
- salt and pepper to taste
- For the spinach layer:
- I tin of chopped tomatoes in the juice
- 1 red pepper, finely diced
- 300g spinach, roughly chopped
- 1 teaspoon dried oregano
- For the topping:
- 60g grated Parmesan
- 250g tub of Quark
- Around 9 lasagne sheets
- Step 1 First make the two fillings. In any order!
- Step 2 Spinach layer: place the chopped red pepper in a saucepan with the tin of tomatoes and oregano. Bring to the boil then simmer with the lid off for around 5 to 7 mins until the pepper is cooked through. Stir through the spinach and cook on the heat for a couple of minutes until it’s starting to wilt and remove from the heat. Season.
- Step 3 Mushroom layer: Heat the butter in a sauté pan, frying pan with a lid or large saucepan and add the shallots. Cover with a lid and cook on a low heat until soft then add the garlic and cook for another minute before adding the sliced mushrooms. Cook with the lid off for a few minutes until they are soft before adding the soft cheese. Stir through and remove from the heat. The spinach will keep cooking in the heat of the sauce.
- Step 4 Preheat the oven 180 °C Fan / 200 °C /Gas 5
- Step 5 The lasagne fits well in a glass or ceramic baking dish around 30cm x 20cm. I find this fits three pieces of most brand lasagne sheets width ways.
- Step 6 Then assemble:
- Step 7 First layer half the tomato mixture in the dish. Top with lasagne sheets, make sure they do not overlap. Now add all the mushroom mix. Layer with lasagne sheets again and top with the rest of the tomato mix. Add the last layer of pasta and then spread over the Quark and sprinkle with the parmesan.
- Step 8 Bake for around 25mins, the top should be nicely browned and you will see yummy bubbling around the edges.
Baked oatmeal is a new thing for many Brits but it is the perfect meal prep for the week ahead – or even longer if you freeze in portions. And unlike most grab-and-go breakfasts this one has zero sugar. When I was tucking into some […]
If you can start the day right you are more likely to make good choices for the rest of it. But lots of people struggle with breakfast as they don’t like traditional breakfast foods or feel they don’t have time to make anything while rushing […]
If you have spent the summer grabbing breakfast fast in the morning thanks to your overnight oats then you need this recipe in your winter! This Blueberry Baked Oatmeal is so packed with flavour – yet sugar free – and you can grab and go with it all week. Simply reheat in a microwave at work or eat it cold too. It’s filling and cheap plus will only take you 35mins to make and give you enough for a week of breakfasts.
I keep half in the fridge ready and freeze half in portions for the end of the week. It’s also the perfect dish for a special breakfast or brunch if you have guests as once it’s all thrown together you just leave it to cook in the oven while you chat. And you only need to wash up two dishes for the whole meal!
There are two tablespoons of honey in the dish but if you want to leave that out you can just enjoy the sweetness from the fruit. Make sure your fruit is super ripe (great for using up fruit past it’s best) to get the best sweetness. I used some fruits which would have been thrown away given another day in the fruit bowl and milk which was on date so reduced making this a really luxurious but budget friendly breakfast. Also, economy oats work better than the posher varieties in this dish. Feel free to use any milk you like in this, if you use full-fat cow’s milk you will get a very rich result but other non-dairy milks are also great.
It so seriously delicious I actually at it for my lunch too the first time I made it. This is a winter game-changer!
Blueberry Baked Oatmeal
- 200g frozen blueberries
- 2 small very ripe bananas, mashed
- 2 very ripe pears, peeled, cored and finely chopped
- 200ml milk
- 2 eggs
- 2 tablespoons honey (optional)
- 2 teaspoons vanilla essence
- 200g porridge oats
- Step 1 200g frozen blueberries
- Step 2 2 small very ripe bananas, mashed
- Step 3 2 very ripe pears, peeled, cored and finely chopped
- Step 4 200ml milk
- Step 5 2 eggs
- Step 6 2 tablespoons honey (optional)
- Step 7 2 teaspoons vanilla essence
- Step 8 200g porridge oats
- Step 9 Preheat oven to 200 ° C fan / 400° C / 350 ° F / Gas 5.
- Step 10 Take a glass or ceramic baking dish 28cm x 20cm, grease the sides and bottom of the bowl with a little butter or oil.
- Step 11 Place the frozen blueberries in the bottom of the dish.
- Step 12 In a bowl or jug mix together the milk, eggs, vanilla, honey, mashed banana and finely chopped pear. Combine well and add the oats too.
- Step 13 Pour this mixture over the blueberries and make sure it’s level.
- Step 14 Bake in the oven for 30-35mins, until the edges are golden. Serve immediately!