Healthy Tastes Amazing! Try these four effortless recipes with your kids over the festive holidays. They will revel in the tasty and nutritious snacks.
Healthy mini muffins for lunchboxes or snacks
Here is an easy recipe:
1 cup of vegetables like zucchini (courgette), asparagus, tomato,
2 rashes of bacon (optional)
2 eggs,
1 tspn. of pesto,
½ tspn. of olive oil.
Salt and pepper to taste
Preheat the oven to 180 degrees
Grease the inside of your cake or muffin tray. This will make 6 small cakes or 3 large muffins.
Line the hole with bacon followed by thinly sliced or chopped veggies.
Mix the egg, salt and pepper and pesto together and pour over the veggies.
Bake for 20 minutes. Allow to cool in the tray before removing.
Chia pudding
2 cups of your favourite milk – coconut, almond, cashew. If you like a thicker option use half milk and half coconut cream or yogurt
½ cup chia seeds
½ tspn. of organic vanilla extract
2 tbspn maple syrup
¼ tspn. cinnamon
Pinch of Himalayan salt
Place all ingredients into a bowl and mix well. Cover the bowl and leave for a minimum of 4 hours in the fridge. Overnight is perfect. Serve in a glass bowl or glass jar as it can look so beautiful. Layer it up with your favourite fresh fruit, cacao nibs, coconut flakes, toasted nuts and seeds or dried fruits. This will make 5 glass jars. It stores very well in the fridge as a base for a quick breakfast and can be layered up differently each day. This can also be used as the basis for a smoothie bowl. Here it can be seen with half the bowl as a thick blueberry smoothie and half the bowl as a chia pudding. It is topped with fresh fruit and a home-made muesli that has dates, coconut, apple and almonds.
I had fun preparing these in the dark during a power cut at the last retreat. The feedback was incredible – Jamie said it was the best breakfast he had ever eaten. It is so easy and you can make enough for a few days. It stores well in the fridge and you can vary each day with different fruit and toasted seed toppings. This way you won’t feel like you are eating the same thing every day.
Nutritious Spelt Pizza Dough
Spelt is an ancient grain and is a different species to the refined wheat. It is easier to digest and higher in protein and fibre.
3 cups of sprouted spelt flour – you can get this at most good health food shops
1 cup of warm water
2 tspn of honey
1 packet of active dry yeast
1 tbspn Olive Oil
1 tspn salt
Mix 1 cup of flour with the remaining ingredients together in a bowl and allow to stand for 20 minutes until the mixture begins to bubble. Once active with small bubbles, mix in the remaining flour. The process of kneading is effortless if you own a Thermomix. If not, knead the dough for around 3 -4 minutes until the dough is soft and tacky. Lett he dough rise in a warm place for 90 minutes – it will double its size. If you have time you can punch the dough down, divide into 5 balls and allow a second rise. This will let the gluten do its thing and you will get a better result. Roll the dough into the desired thickness, size and shape. Kids love shaping and rolling dough.
Courgette Spaghetti
So you have given up grains, but you still crave and love pasta! This is the answer. It is so easy, quick and very satisfying.
1 courgette/zucchini per person
lemon juice
1/2 avocado
pinch Himalayan salt
1 spring onion
A drizzle of olive oil
1 tspn. of apple cider vinegar
Method
Using a spiralizer or spriali turn the courgette (or cucumber, carrot, sweet potato or beetroot – they all work really well!) into noodles. If you don’t have a spiralizer you can use a veggie peeler to make pasta ribbons. Sprinkle with sea salt as this will help marinate the noodles and soften them. Then drizzle with lemon juice, olive oil and apple cider vinegar. Squish through large chunks of avocado and serve.
