Its Recipe Redux time again and this month its all about Bars and Bites for Brown Bags. 'Whether you pack your lunch in a bento box, a brown bag or a retro cartoon character lunch box, don’t forget the bars and bites. Small squares or round bites can pack nutrition into a sweet or savory taste.' I think these little curry bites tick all those boxes, they are a tasty little treat and jam packed with nutrition which makes them perfect for lunchboxes. For more healthy lunchbox ideas check out mylunchbox friendly recipe collection. Makes 24 Ingredients: 1 tablespoon olive oil 1 can chickpeas, drained and rinsed 1 onion chopped 1 zucchini, grated 1 - 2 tablespoons curry paste 1 cup plain flour 1 egg Spray olive oil Method:
Place olive oil, chopped onion and curry paste into a small pot over a low heat. Gently moving the onion around so as it gets well coated. As it starts to become tender and fragrant add grated zucchini and drained chickpeas. Continue to move around to coat chickpeas. Once well coated and zucchini and onion tender, remove from the heat and allow to cool for several minutes. While the mixture cools pre-heat the oven to 200 degrees and spray an oven tray thoroughly with olive oil and set aside. Transfer mixture to a food processor on high for several minutes until chickpeas are thoroughly chopped. Add egg and flour and process again until all ingredients are well combines. Use a tablespoon to arrange portions of the mixture in well greased oven tray. Spray the top of the little curry bites with a little extra olive oil. Place the tray in the pre-heated oven for 20 mins or until golden and firm, turn once. Remove from the oven, allow to cool and serve on its own as a savoury biscuit or as a side with a salad or soup.
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Makes 24 mini muffins
Ingredients: 1 cup polenta 1 cup self raising flour 1 zucchini, grated 1 cup spinach or silver beet, shredded 1 egg 1 cup milk 1/3 cup olive oil 1/2 cup cheese, grated 1 teaspoon smoked paprika 1/3 cup sundried tomatoes, chopped Method: Pre-heat an oven to 180 degrees and grease a muffin tray. In a large mixing bowl combine polenta, flour, paprika, zucchini, spinach and cheese. In a small mixing bowl whisk together egg, milk and oil. Combine the egg mixture with the polenta mixture and stir well. Add the sundried tomato and combine. Spoon the mixture into the muffin tray and bake in pre-heated oven for 20 - 25mins. Allow to cool for 5mins before turning out onto cooling rack. Perfect for lunchboxes So a few weeks ago you may remember me being super excited to receive this beautiful little package from Holly, aka Healthy Mumma Healthy Bubba. Holly has put together this great book full of beautiful healthy, kid friendly recipes, plus a whole bunch of really useful information about health and nutrition to look after bub and look after mum. She has been so kind to let me share with you all a few recipes from this book AND has given me a copy to give away! All you need to do is leave a comment on this post telling us your best tip to look after bub or mum (it could be anything - hiding veggies for bub, taking time for a long bath for mum, getting out to run around at your favourite park...). Don't forget share the competition with friends on Facebook, check out the Healthy Mumma Healthy Bubba website and download the free App. Keep an eye out for more of Holly's recipes too. Competition opens August 1st 2014 at 6.00am and closes August 31st 2014 at 5.00pm. A random winner will be announced via Facebook and Instagram and notified via email. Competition winner has 48hours to claim prize via reply email or an alternative winner will be drawn. (full T&C's here) Banana Bread {Nut-Free Lunchbox Treats} Banana Bread 2 Cups Wholemeal Self-Raising Flour, sifted 1TSP Cinnamon ½ Cup Raw Sugar ½ Cup Milk (any Milk variety you desire) 2 x Free-Range Eggs, whisked 3 x Ripe Banana’s, mashed 3TBSP Light Olive Oil 1TBSP Local/Raw Honey
*Tip! Use cookie-cutters to cut cooked cake into fun shapes for the kids. Date Bread (Variation) Add an extra 1TBSP Oil & an extra ¼ Cup Milk.. & Use approx. 1 Cup Fresh (Medjool) Dates, pitted & chopped (instead of mashed Banana) Leave your comment below & Good luck! So a few weeks ago you may remember me being super excited to receive this beautiful little package from Holly, aka Healthy Mumma Healthy Bubba. Holly has put together this great book full of beautiful healthy, kid friendly recipes, plus a whole bunch of really useful information about health and nutrition to look after bub and look after mum. She has been so kind to let me share with you all a few recipes from this book AND has given me a copy to give away! All you need to do is leave a comment on this post telling us your best tip to look after bub or mum (it could be anything - hiding veggies for bub, taking time for a long bath for mum, getting out to run around at your favourite park...). Don't forget share the competition with friends on Facebook, check out the Healthy Mumma Healthy Bubba website and download the free App. Keep an eye out for more of Holly's recipes too. Competition opens August 1st 2014 at 6.00am and closes August 31st 2014 at 5.00pm. A random winner will be announced via Facebook and Instagram and notified via email. Competition winner has 48hours to claim prize via reply email or an alternative winner will be drawn. (full T&C's here) Sticky Five-Spice Plum Meatballs {Mains} Sticky Five-Spice Plum Meatballs 500g Heart-Smart (Lean) Beef Mince 1 x Carrot, grated ½ x Large Zucchini, grated (or 1 x Small) ½ x Brown Onion, finely diced 2 x Cloves Garlic, crushed 2TSP Fresh Ginger, finely grated 1TSP Five Spice Powder Dash of Pepper 1/3 Cup “SPC Plum Sauce” 2TBSP Soy Sauce 2TBSP White Vinegar ¼ Cup Water Coat With: Wholemeal Self Raising Flour (or Wholemeal Flour)
Leave a comment below & Good Luck! So a few weeks ago you may remember me being super excited to receive this beautiful little package from Holly, aka Healthy Mumma Healthy Bubba. Holly has put together this great book full of beautiful healthy, kid friendly recipes, plus a whole bunch of really useful information about health and nutrition to look after bub and look after mum. She has been so kind to let me share with you all a few recipes from this book AND has given me a copy to give away! All you need to do is leave a comment on this post telling us your best tip to look after bub or mum (it could be anything - hiding veggies for bub, taking time for a long bath for mum, getting out to run around at your favourite park...). Don't forget share the competition with friends on Facebook, check out the Healthy Mumma Healthy Bubba website and download the free App. Keep an eye out for more of Holly's recipes too. Competition opens August 1st 2014 at 6.00am and closes August 31st 2014 at 5.00pm. A random winner will be announced via Facebook and Instagram and notified via email. Competition winner has 48hours to claim prize via reply email or an alternative winner will be drawn. (full T&C's here) Zucchini & Bacon Slice Zucchini & Bacon Slice 6 x Large Free-Range Eggs, whisked ½ Cup Natural/Greek Yoghurt ½ Cup Milk (any Milk variety you desire) ¾ Cup Grated Tasty Cheese 2 x Small Zucchini’s, grated (or 1-1 ½ Large Zucchini’s, grated) 1 x Brown Onion, finely diced 1 x Carrot, grated 8 x Short-Cut Bacon Rashers (fat & rind removed), diced ¾ Cup Wholemeal Self-Raising Flour, sifted (or ½ Cup Cooked Brown Rice)
Variations: Try steamed or baked Vegetables such as leftover baked Pumpkin with steamed Cauliflower & Broccoli.. Or, Roasted Capsicum, Baby Spinach Leaves & Fetta! Leave a Comment below & Good Luck! So a few weeks ago you may remember me being super excited to receive this beautiful little package from Holly, aka Healthy Mumma Healthy Bubba. Holly has put together this great book full of beautiful healthy, kid friendly recipes, plus a whole bunch of really useful information about health and nutrition to look after bub and look after mum. She has been so kind to let me share with you all a few recipes from this book AND has given me a copy to give away! All you need to do is leave a comment on this post telling us your best tip to look after bub or mum (it could be anything - hiding veggies for bub, taking time for a long bath for mum, getting out to run around at your favourite park...). Don't forget share the competition with friends on Facebook, check out the Healthy Mumma Healthy Bubba website and download the free App. Keep an eye out for more of Holly's recipes too. Competition opens August 1st 2014 at 6.00am and closes August 31st 2014 at 5.00pm. A random winner will be announced via Facebook and Instagram and notified via email. Competition winner has 48hours to claim prize via reply email or an alternative winner will be drawn. (full T&C's here) Chilled Strawberry Parfait (Overnight Oats) Key = Steps where the kids can help! (2-3yrs+) {Breakfast} Chilled Strawberry Parfait (Overnight Oats) 1 Cup Organic Quick Oats 1 ½ Cup Almond Milk (or any Milk variety) 1-2 x Shakes of Cinnamon 2TSP Chia Seeds (optional ~ though very yummy & nutritious) Topping: Sliced Strawberries & Linseeds
Leave your comments below and Good Luck! It'sRecipe Redux time again and this month theme is all about using alcohol is the kitchen. Now for me this isn't something I do regularly given that family and kid friendly meals are my go - so what to make?? Vanilla extract seemed the obvious choice, it is a staple in my pantry and a recipe I have been wanting to try for ages (and I just happened to have some vodka on hand too). So the actually process to make it is super easy, but it will take about 8 weeks before your extract is ready to use - mine is not even half way there yet but you can already see it is starting to get lovely and dark. Ingredients: 1 small glass jar with a secure fitting lid, thoroughly cleaned Vanilla beans Vodka I am only making a small batch, using the ration of 1 vanilla bean per 30 mls of vodka, but you can easily double or triple this depending on how much you want to make. Method:
Fill you jar with the desired amount of vodka (ensuring there is still plenty of room in the jar to fit the vanilla bean without spilling over). Using a sharp knife or kitchen scissors, open the vanilla bean and scrap the inside into your glass jar. Place the entire bean pod into the jar too. Secure the lid on the jar, give it a good shake and place in a cool, dark cupboard for 8 weeks or longer. I have been giving mine a little extra shake every couple of days. Once ready, just add to your baking as you would commercial vanilla extract - it may take a bit of experimentation to get the desired amount right. If you follow my recipes you have probably figured out that I am a bit of a fan of lemon and passion fruit. First there was Passion Fruit Slice with Lemon and Passion Fruit Curd, then there was Lemon & Passion Fruit Slice, and now its biscuits! Makes about 24 biscuits Ingredients: 1 tablespoon butter or marg 2 tablespoon milk 1 tablespoon sugar 1 tablespoon lemon curd (you can replace this with 1 extra tablespoon of butter, 1 extra tablespoon sugar, plus a good squeeze of lemon juice) Zest from 1 lemon 1 passion fruit 100g self raising flour 70g rolled oats Method:
Pre-heat an oven to 180 degrees and grease an oven tray. Using an electric cream together butter and sugar (including extra if not using lemon curd). Once light and fluffy add lemon curd (or juice), milk and passion fruit and mix until thoroughly combined. Add flour and oats, and using a spoon combine until mixture comes together into a dough. Initially it may look too dry but keep working it and it should come together. If it is too dry add a little extra milk. Once a dough has formed use your hands to roll small balls of dough into biscuits, press flat and place on the prepared tray. Place into pre-heated oven for about 20mins or until biscuits begin to golden. Remove from the oven and allow to cool before removing from the tray. Perfect for lunchboxes and freezer friendly Makes 6 large muffins or 12 mini muffins Ingredients: 1 orange 2 eggs 2 tablespoons cocoa 1 tablespoons coconut oil, melted 1 tablespoon sugar 1/2 cup dried dates 1/4 cup desiccated coconut 1 cup self raising flour 2 tablespoons choc chips Method:
Pre-heat oven to 180 degrees and prepare a muffin tray (either with patty pans or spray with olive oil). Remove the zest from the orange and set aside. Cut the flesh from the orange and place into a food processor with dates. Process on high until well pureed. Add coconut oil, eggs and sugar to the food processor and process again until well combined. Transfer mixture to a large mixing bowl and add desiccated coconut, flour and half the orange zest. Mix well to combine. Spoon the mixture into prepared muffin tray and garnish each muffin evenly with choc chips and remaining zest. Place in pre-heated oven for 20mins or until muffins are firm to the touch. Perfect for lunchboxes Ingredients: 2 litres vegetables stock 2 dried bay leaves 1 tablespoon olive oil 1 can crushed tomatoes, no added salt 1 can chickpeas, drained and rinsed 3 carrots, peeled and diced 4 large sticks of celery, sliced 1 zucchini, diced 1 onion, peeled and diced 5 cherry tomatoes 100g pasta 1 tablespoon tomato paste, no added salt Method:
Heat the olive oil in a soup pot over a low heat. Add onion and cook until tender. Add carrots, celery, zucchini and cherry tomatoes and increase to a medium heat. Add stock, tin tomatoes, tomato paste and bay leaves. Allow to simmer for 10 - 15 minutes until vegetables begin to soften. Add pasta and chickpeas and cook for a further 15 minutes or until the pasta is tender and cooked completely. Serve and enjoy |
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