That Mama Club

The Best Doughnut Recipes!

Filed Under: FOOD, HOME //

Did you know that it is National Doughnut Week? No? Well now you do! A favourite with the team here at TMC (I mean check out @mamatowildings’ post below!), doughnuts have a special place in our hearts. We hear that they’re also a favourite in many of our workplaces. With all this being said, we’ve searched high and low to bring you the best doughnut recipes on the world wide web.

Read more

Pear & Pecan Muffins (gluten & dairy free)

Filed Under: CMPA, FAMILY RECIPES, FOOD, HOME //

What else does one do when you wake up early, it’s raining outside and you’re craving freshly baked muffins for breakfast…? Answer, get up at 6am and bake some delicious pear & pecan gluten free muffins!

I’ve worked on this recipe a few times now, previously I’d found that the recipe was quite dry (probably because I’d tried to make them more nutritious decreasing sugar and adding protein powder…). This morning, after looking through the cupboard, I found that I had pecans left over from my forgotten cookies.

I love the combination of the nuts and the sweet pear, it makes for a lovely breakfast treat!

Read more

Better than sex maple bacon cupcakes

Filed Under: FOOD, HOME //

Let me guess, we had you at bacon? 😉 Happy Valentine’s day!

If what they say is true, that the way to a love’s heart is through their belly, maybe these will be a hit? They are a HUGE favourite among my friends, family and colleagues. I’ve made these maple bacon cupcakes a few times over the years, including a huge batch (over 300 maple bacon cupcakes) for a fund raiser.

Also, these cupcakes work great with gluten free flour, and can be made completely dairy free by using butter alternatives (this is actually how I bake them – making them gluten/wheat and dairy free).

Read more

PINK KRISPIE HEARTS

Filed Under: FOOD, HOME //

When it comes to valentine’s treats, is there anything better than taking a family favourite and injecting some love?! We adore this pink krispie hearts recipe and dreamy photo submitted by Kirstie Crafts.

Picture of pink crispy hearts

Pink Krispie Hearts Ingredients:

Equipment:

Preparation:

  • Grease a baking tray with butter

Method:

  • Melt the 50g of butter in a pan over a low heat
  • Add in the marshmallows and stir until completely melted
  • Take off the heat and add a few drops of food colouring
  • Stir in the Rice Krispies
  • Press the mix into your baking tray and leave to cool
  • Once fully cooled cut out your pink krispie heart shapes with a cookie cutter
  • Push in a lolly/cake pop stick and enjoy your pink krispie hearts!

Looking for more valentine’s day ideas? Why not browse the links below:

VALENTINE’S ACTIVITIES FOR EVERYONE

VEGAN FRIENDLY VALENTINES COOKIES

AT HOME DATE IDEAS FOR EVERYONE

Enjoy these valentine’s day treats! – TMC team

Ad | this post contains affiliate links, view our disclaimer here.

MOIST AF BANANA BREAD

Filed Under: FAMILY RECIPES, FOOD, HOME //

Sorry if you don’t like the word “moist”! There really is no other word for it. This banana bread from @feedingtheirfutures is moist as you like, plus it’s grain-free, refined-sugar free and packed with nutrients, so perfect for kiddie winks. (The spices make your kitchen smell like heaven while it’s cooking too).
To “healthy it up” she’s switched out the usual nutritionally-void self-raising flour for a mixture of almond flour (full of healthy fats) and hemp seed flour (an excellent source of plant-based protein and fibre). If you can’t get hemp seed flour, any other plain flour will do the job. She’s also exchanged the usual refined sugar for a combination of mashed bananas and maple syrup making it much more baby (and waistline) friendly.

Here are the ingredients:

  • 1.5 cups almond flour (ground almonds)
  • 1/2 cup of hemp seed flour (or any other plain flour e.g. wholemeal, spelt, white)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • Spices – 1 tsp each of ground cinnamon, ginger & nutmeg
  • 3 tbsp hemp seed oil or olive oil
  • 3 free range eggs
  • 3 ripe bananas
  • 1/2 cup maple syrup
  • 1.5 tsp vanilla extract

The Method:

  • Put all the wet ingredients in a food processor and mix well. You can whisk it by hand if you don’t have a food processor – just mash the bananas first.
  • Put all the dry ingredients into a large bowl and mix to combine. Add the wet ingredients to the dry and mix well.
  • Grease a loaf tin then pour in the mixture.
  • Bake at 170°C for 45 mins or until a knife comes out clean.

Please give this banana bread recipe a go & tag us if you do! Don’t forget to check out the wonderful Claire’s website where she shares so many delicious recipes that are perfect for the whole family.

SHORTCRUST MINCE PIE RECIPE

Filed Under: Christmas, FAMILY RECIPES, FOOD //

Nothing screams Christmas quite like the smell of a freshly baked mince pie. Why not wow your guests this Christmas and out this super simple shortcrust mince pie recipe!

shortcrust mince pie recipe

Equipment

  • A rolling pin
  • Weighing scales
  • A round cookie cutter and smaller star shaped cutter
  • A tart baking tray
  • A pastry brush

Ingredients

  • 300g plain flour
  • 150g butter (We like to use Stork when baking)
  • 50g icing sugar
  • Jar of mince meat
  • 1 egg

Method

  • Put the flour, butter and icing sugar in a bowl and rub together until it forms into a breadcrumb like texture
  • Using your hands, bind the mixture together until it’s like a dough consistency, if you’re struggling, try adding 1 or 2 tablespoons of water (but try and avoid it if you can for the shortest pastry!)
  • Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm.
  • You can lightly grease the tart baking tray whilst the pastry is chilling.
  • Once they’re done in the fridge, dust the work surface and rolling pin with flour and roll out the pastry until it is around 5mm thick.
  • Using a circle pastry cutter cut out 24 bases, put them into the tray and fill each one with 1 teaspoon of mince meat. Be careful not to overfill them as they will bubble over and look messy.

 

Super Easy Gingerbread Recipe

Filed Under: Christmas, FAMILY RECIPES, FOOD, HOME, KIDS CLUB //

We at TMC love a recipe to do with the kids, why not make some gingerbread men to decorate together or gingerbread stars to hand from the Christmas tree? This easy gingerbread recipe is unbelievably easy and so forgiving if it’s overworked, so perfect for getting the kids involved in.

Ingredients

– 100g salted butter
– 3 tablespoons golden syrup
– 100g of dark muscovado sugar
– 1/2 teaspoon bicarbonate of soda
– 1 tablespoon ground ginger
– 1 teaspoon ground cinnamon
– 225g plain flour

Method

Step one:
On a low heat, melt together the butter, sugar and golden syrup. Stir occasionally and leave to one side to cook slightly.

Step two:
Mix together the flour, bicarb, cinnamon and ginger in a separate bowl before adding in your buttery mixture. Stir to combine, then use your hands to bring it all together into a dough. The dough will be really soft and mouldable at this point, but it will firm up in the fridge.

Step 3:
Put the dough on a sheet of baking paper and shape with your hands into a rectangle. Lay another sheet of baking paper over the top and roll it out to about 1/2 cm thickness. Transfer the lot onto a baking tray to keep it nice and flat, then pop it in the fridge to chill for 1 hour.

Step 4:
Heat the oven to 190C/ 170C fan/ gas 5. Remove the dough from the fridge and start cutting your shapes! We made stars and men of different sizes and used a leaf cutter for the remaining bits of dough. If you want to hang them up, don’t forget to poke out a little hole for your ribbon to go through!

Step 5:
Place the biscuit shapes together on a baking paper lined tray, giving each one a little room, and bake for 9-12 minutes depending on the size of your biscuits. Once done, leave them to cool completely on the baking tray.

Step 6:
Time to decorate! Once cooled, you can use icing sugar in a piping bag (or store brought tubes) and any other edible decorations to make your gingerbread extra fancy. of course, you can always skip this step and devour them right away!

CHRISTMAS COCKTAIL RECIPES YOU NEED TO TRY

Filed Under: Christmas, FOOD, HOME, LIFE //

As much as we love a lovely refreshing cocktail in the summer months, Christmas is the perfect time to get creative and make some delicious festive cocktails. We are sharing our top 10 Christmas cocktail recipes that you need to try, and there is something for everyone! Whether you prefer something more subtle or full on Christmas in a glass.

PIN FOR LATER:

CHRISTMAS COCKTAIL RECIPE

CHRISTMAS COCKTAIL RECIPES

CLASSIC MULLED WINE – RECIPE CREDIT TO BBC GOODFOOD

Ingredients;

  • 750ml bottle red wine
  • 1 large cinnamon stick, or 2 small ones
  • 2 star anise
  • 4 cloves
  • 2 strips lemon zest, pared using a vegetable peeler
  • 4 tbsp caster sugar

Method;

    • Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.
    • Remove from the heat and cool, leaving to infuse for about 30 mins.
    • To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.

SNOWBALL COCKTAIL – RECIPE CREDIT TO DELICIOUS MAGAZINE

Ingredients;

      • Ice
      • 60ml advocaat – we used Warninks
      • Juice of Âź-½ lime to taste
      • Lemonade to top up
      • 3 cocktail cherries to serve

Method;

      • Fill a shaker with ice (or a jug for a batch). Pour over the advocaat and lime juice, stir, then strain into a coupe glass. Top up with lemonade, then thread the cherries onto a cocktail stick and balance on top of the glass. Or, fill a highball (tall) glass with ice, then add the advocaat and lime.
      • Stir with a long-handled spoon, then top up with lemonade and garnish with the cherries.

GRAPEFRUIT AND GINGER VODKA – RECIPE CREDIT TO DELICIOUS MAGAZINE

Ingredients;

      • Finely grated zest 5 ruby grapefruit (reserve 2 of the zested grapefruit for later)
      • 750ml vodka
      • 6cm piece fresh ginger, peeled and cut into thin slices
      • 500g caster sugar

You’ll also need a large preserving jar or bottle; sterilised bottle(s)

Method;

      • Spoon the zest into the preserving jar or bottle, pour in the vodka, then seal and shake. Keep in a cupboard for 1-2 weeks. Wrap and keep 2 of the zested grapefruit in the fridge for later on in the recipe (use the rest in another recipe, or eat).
      • After 1-2 weeks, put the ginger in a saucepan with the sugar and 500ml cold water. Squeeze in the juice from the 2 reserved grapefruit, then bring to the boil. Leave to bubble for 2 minutes, then remove the syrup from the heat and cool.
      • Stir the infused vodka into the syrup, then strain through a fine sieve into a large jug. Decant into a sterilised bottle/bottles and drink well chilled.

SHOP THE POST


CRANBERRY VODKA SLUSH – RECIPE CREDIT TO HAPPY HEALTHY MOTIVATED

Ingredients;

      • 2 cups cranberry juice
      • 2 cups Sprite/7UP + extra for serving
      • ž cup vodka

Method;

      • Stir all the ingredients together in a medium-size container. Pop a lid on the container or wrap it in plastic wrap and leave in the freezer overnight to set.

      • Use an ice cream scoop to scrape out enough cranberry vodka slush to fill the glass ž of the way full. Pour Sprite/7UP over the slush until it fills the glass.

      • Give your cocktail a good stir to loosen up the slush!

SLOE GIN ROYALE – RECIPE CREDIT TO TESCO

Ingredients;

      • 1½ tbsp sloe gin
      • prosecco
      • blackberries, fresh or frozen
      • fresh basil leaves

Method;

      • Put 1½ tbsp sloe gin in the bottom of each of 4 Champagne flutes or coupe glasses and top up with prosecco.
      • Garnish with a fresh or frozen blackberry and a fresh basil leaf.

CRANBERRY AND POMEGRANATE PUNCH – RECIPE COURTESY OF TESCO

Ingredients;

      • 500ml cranberry juice
      • 500ml pomegranate juice
      • 2 tbsp grenadine (optional)
      • 250ml sparkling water
      • 250ml Vodka
      • handful of fresh pomegranate seeds, to serve
      • mint leaves, to serve

Method;

      • Stir together a handful of ice, the cranberry juice, pomegranate juice and grenadine (if using) in a punch bowl or large jug.
      • Pour in the sparkling water and stir to combine.
      • Scatter with the cranberries and fresh mint to finish.

CHRISTMAS COCKTAIL RECIPES

CLEMENTINE PROSECCO COCKTAIL

Ingredients;

      • 150ml orange liqueur
      • 250ml chilled clementine juice
      • 2 clementine’s
      • 75cl bottle chilled prosecco

Method;

    • Mix together the orange liqueur and clementine juice in a jug. Chill until ready to serve.
    • Thinly slice the clementine’s. Cut a slit in each slice from the middle to the peel and slide a slice on to the rim of each champagne flute.
    • When ready to serve, pour the prosecco into the jug and stir to combine. Serve immediately.

THIS BLOG POST AND SHOP WIDGET MAY CONTAIN AFFILIATE LINKS, TO LEARN MORE PLEASE READ OUR DISCLAIMER

CHICKEN HASH WITH EGGS

Filed Under: FAMILY RECIPES, FOOD //

CHICKEN HASH WITH EGGS

CHICKEN HASH WITH EGGS

A nutritious and satisfying breakfast, brunch, lunch or dinner from @feedingtheirfutures.
This hash is made with the leftovers from a roast chicken dinner, so it’s perfect for cheering up a dreary Monday morning.
This dish is absolutely packed with protein, veg & healthy fats, with a fraction of the salt that normally comes in traditional savoury breakfasts, because you’re using roast chicken instead of something processed such as bacon or sausages.
It’s largely made with leftovers from a roast chicken dinner, so it’s great one to have on a Monday morning. It’s a good idea to make a little extra mash & cabbage to use for this dish the next day.

INGREDIENTS-

  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 green bell pepper, finely chopped
  • 1/2 a red onion, finely chopped
  • 2 garlic cloves, minced
  • A handful of cooked potato – you could use mash, squashed roasties, or jacket potato
  • A handful of shredded, cooked chicken
  • 1-2 eggs per person
  • Any leftover greens you’ve got – cabbage works best

METHOD-

  • Melt the butter in the oil in a large non-stick pan
  • Add the onion and green pepper. Cook over medium heat, stirring occasionally until softened. Then add the crushed garlic and stir.
  • Add the potato and chicken, and flatten the mixture with a spatula into a patty.
  • Cook over a high heat until crusty on the bottom (about 5 minutes).
  • Turn the mixture over and reform into a patty. Cook until browned on the other side (about 3-5 minutes).
  • Using the back of a spoon, make some dents in the hash and then crack the eggs into the dents.
  • Cover with the lid and cook over medium heat until the egg whites are just set but the yolks are still runny.
  • You can top this with grated cheese if you like, and if you want a bit of extra spice – add some jalapenos.

Goan Fish Curry

Filed Under: FOOD, HOME //

This gorgeous Goan Fish Curry recipe from @feedingtheirfutures is a great curry introduction for your little ones, as it’s packed with flavours without being spicy (unless you want it to be!) If you like a bit of heat yourself , it’s really easy to spice it up for the grown ups after you’ve served your kiddies’ portions.
GOAN FISH CURRY

INGREDIENTS

☆ 1 tbsp coconut oil
☆ 1 knob butter
☆ 1 onion, finely chopped
☆ 4 garlic cloves, crushed
☆ 200g green beans, halved
☆ 4cm piece fresh ginger, peeled & grated
☆ 2 tsps each of ground cumin, coriander, turmeric, & garam masala
☆ 2 cardamom pods, split
☆ 1 tin full fat coconut milk
☆ 5 fresh tomatoes, roughly chopped
☆ 600g fish, cut into large chunks e.g. cod
☆ To serve: basmati rice, chopped fresh coriander and a squeeze of lime
☆ Optional: 1-2 chillis, finely chopped (just for the adults)

METHOD

1️⃣ Melt a spoonful of coconut oil in a large, non-stick pan.
2️⃣ Fry the onion over a medium heat for about 10 mins.
3️⃣ Stir in the garlic, ginger, spices and cardamom seeds and a knob of butter & cook for 1 min.
4️⃣ Add the tomatoes and stir for a few mins.
5️⃣ Add the coconut milk and green beans. Bring to a bubble then reduce the heat and simmer for 5 mins.
6️⃣ Add the fish, stir gently, and cook for another 5 mins, until the fish is cooked through. Don’t stir it too much as the fish will fall apart.
7️⃣ If adding chilli, spoon out the kids’ portions first then add the chopped chilli to the rest, season well and stir gently.
8️⃣ Serve with basmati rice, sprinkled with fresh coriander and a squeeze of lime.

 

If you make this please tag us on Instagram so we can see and share!

IMMUNE-BOOSTING SOUP

Filed Under: FAMILY RECIPES, FOOD //

IMMUNE-BOOSTING SOUP
This delicious, nutritious  immune-boosting soup from @feedingtheirfutures is packed with ingredients to help strengthen your family’s defence systems during the winter flu season.
Whilst you can never fully control whether or not you get poorly, with daily positive actions you can strengthen your immune system, reducing your susceptibility to illness and better preparing your body for fighting off bugs.
Some great habits to practice include:
  • Eat mostly unprocessed whole foods
  • Get enough protein, healthy fats, fruits and vegetables
  • Consume an appropriate number of calories (to avoid gaining or lose excess body fat)
  • Move regularly and get out in the fresh air daily
  • Reduce smoking and excessive alcohol consumption
  • Get plenty of sleep
  • Manage stress with mindfulness exercises

INGREDIENTS

  • 1 medium butternut squash
  • 1 large sweet potato
  • 1 onion
  • 3 cloves of garlic, crushed
  • 1 apple, peeled, cored and diced
  • 1 inch piece of fresh ginger, peeled and grated
  • Ground spices: 1 tsp each of cinnamon and turmeric
  • 1 litre chicken broth (ideally make your own for extra nutrients, by boiling the bones and carcass of a roast chicken for 3 hours, then straining off the liquid through a sieve)

METHOD

  • Pre-heat oven to 180 degrees
  • Cut the butternut squash in half lengthways and remove the seeds. Cut the sweet potato in half lengthways and place both face up on a baking tray. Roast for 30-40 months, until the flesh is soft.
  • Meanwhile, fry the onion in olive oil in the base of a large pot until translucent.
  • Add the garlic, apple and spices and fry for a few minutes.
  • Once the sweet potato and squash have cooled, scoop out the soft flesh and add to the pot.
  • Pour over the stock and bring to the boil. Reduce to a simmer and let it bubble for 10-15 minutes then turn off the heat and allow to cool.
  • Blend until smooth with a stick blender or by transferring the mixture to a jug blender.
  • Toast some seeds in a dry frying pan for topping (cut them small or grind them into sprinkles for smaller babies).
  • Reheat the soup to serve, topped with Greek yoghurt and toasted seeds.

BLUEBERRY COCONUT OAT BARS

Filed Under: FAMILY RECIPES, FOOD //

BLUBERRY COCONUT OAT BARS

These Blueberry Coconut Oat Bars (or porridge fingers) from @feedingtheirfutures make a great healthy, on-the-go breakfast or snack.
They’re packed with immune-boosting ingredients, perfect for this time of year when the bugs are flying round at school and nursery!
  • Blueberries – berries are rich in antioxidants, particularly blueberries and raspberries.
  • Oatmeal – oats contain beta-glucan, which is an antimicrobial fiber and antioxidant.
  • Coconut – coconut milk, coconut water or coconut oil are rich in lauric acid, which is converted to monolaurin in your body – a compound that strengthens immunity.
  • Eggs – packed with amino acids and antioxidants.
  • Live Greek yoghurt (on the side) – contains probiotics, the healthy bacteria your intestine needs to keep your digestive system healthy.

INGREDIENTS-

  • 3 cups rolled oats
  • 2 eggs
  • 1 can full fat coconut milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup blueberries, frozen or fresh (half them for babies)
  • 1/2 cup shredded coconut

METHOD-

  • Pre-heat the oven to 180 degrees and grease an 8×8 baking dish.
  • In a mixing bowl, beat the eggs then add the coconut milk, oats, maple syrup, vanilla, cinnamon and shredded coconut, then stir well and combine.
  • Add the blueberries and stir again.
  • Spread the mixture in the baking dish and bake for 30-40 minutes until the top is a light toasty brown.
  • Cut the squares and serve warm with a dollop of natural yoghurt or enjoy cold later as a snack or easy-grab breakfast.

If you make these blueberry coconut oat bars, please tag us on Instagram so we can see!

SPICED APPLE PUNCH RECIPE

Filed Under: FOOD, HOME //

One thing that I always find is at this time of the year us bigger kids forget to treat ourselves alongside the kids so that’s where my Spiced Apple Punch recipe comes in to play because it can be tailored for the little monster or bigger ones. 

 If your walking around trick or treating with the kids and fancy something to warm you up then this is your go to beverage this autumn/winter. 

This recipe takes approximately 5 mins to prep & 30 mins to cook up – 100% worth it! 

Lets talk ingredients:

 

  • X2 1 Litre Organic Apple juice (available at all supermarkets, own brands are the best value for money I think)

 

  • 2 cinnamon sticks ( Available at supermarkets)

 

  • 12 Whole Cloves (not the garlic kind) 

 

  • 8 Chunky strips of orange zest with the pith removed

 

  • X2 knobs of stemmed ginger in syrup, sliced & then 3 tbsp of the syrup.

 

  • X1 Large pinch of ground all spice. 

 

If the bigger kids fancy a tipple simply add Apple Cider instead of Apple juice for your parents only potion – Go on, treat yourself!!

 

Here’s what do to:

Place all ingredients into a large black cauldron (or pot if your cauldron is in the dishwasher) over a roaring fire (or on a hob if your house has one) Bring the potion to a boil and then simmer down low for 20 minutes to allow the magical spices to infuse. 

Strain the punch to a clear liquid & use a magic wand (or ladle) to pour into heatproof flasks or mugs. You can even garnish with an extra cinnamon stick if your feeling fancy. 

 

Drink up & Enjoy! 

MARKS & SPENCER CHRISTMAS FOOD | OUR TOP PICKS

Filed Under: FOOD, LIFESTYLE //

As soon as Autumn hits, the countdown to Christmas is officially on. Sorry, but actually not sorry in the slightest. Perfect timing for us to start donning our Santa hats as the Marks & Spencer Christmas food has just been released and you can get your orders in now! We have collected our top picks for starters, mains & desserts. Ohhh the desserts… drool worthy!

Marks & Spencer is one of our absolute favourite places to order our yummy Christmas food from, it’s always feels a little bit more special as they really go above & beyond with their creations. There’s something unique every year and especially great if you are entertaining guests.

It is super easy to order, you simply book a collection slot, choose your dream Christmas menu, pay only a deposit and collect in store between 22nd-24th December.

Ricotta Stacks (Serves 2) – ÂŁ7

 

MARKS AND SPENCER CHRISTMAS FOOD

Spanish Meats & Manchego Cheese Selection Platter (Serves 8) – ÂŁ15

 

MARKS AND SPENCER CHRISTMAS FOOD

The Perfect Turkey Joint (Serves 8-10) – ÂŁ45

 

Plant Kitchen Vegan Beef Wellington (Serves 4) – ÂŁ15

 

Sticky Toffee Pudding Crown (Serves 12) – ÂŁ20

 

MARKS AND SPENCER CHRISTMAS FOOD

Golden Blond Chocolate Star Christmas Pudding (Serves 8) – ÂŁ12

 

MARKS AND SPENCER CHRISTMAS FOOD

Triple Choc-a-Block Churros (Serves 6) – ÂŁ10

 

We hope this has given you some ideas of food you’d like to see on your Christmas table! We’ve just placed our order….

Click here to pre-order your Christmas food direct from the Marks & Spencer website.

CORNED BEEF HASH WITH FRIED EGG RECIPE

Filed Under: FAMILY RECIPES, FOOD, HOME //

CORNED BEEF HASH
This Corned Beef Hash recipe from @feedingtheirfutures makes a hearty, nutritious and budget-friendly breakfast or a quick, easy dinner, perfect for cold, dark autumnal days.
It’s also a great way to use up leftover mashed potato and vegetables from your Sunday roast (we recommend making a little extra to make sure you have enough to make this!)

If you don’t have leftovers, you’ll just need to boil and mash some potatoes before making this. The green veg can be fried at the time of making it.

There are loads of substitution options too:

  • Try different veg, such as spinach, green beans or broccoli

  • Try mashed carrots, parsnips, squash or sweet potato instead of the regular mash

  • If you don’t like eggs, you could top it with smoky bacon and/or grated cheese

Ingredients:

  • 1/2 a white onion
  • A big handful of leftover leafy greens e.g. cabbage, spring greens
  • A big handful of leftover mashed potato
  • 1 tin corned beef
  • 1 tbsp Worcestershire sauce
  • Eggs – 1 per person
  • A drizzle of olive oil
  • Salt & pepper

Method:

  • Heat oil in a large frying pan then fry the onion until translucent.
  • Add your leafy greens and stir fry until warmed through.
  • Empty the pan into a large bowl and combine with the leftover mash, corned beef and Worcestershire sauce.
  • Mush it all together, add salt & pepper to the mixture, mix it up and then roll into balls.
  • Flatten out the balls into patties and fry for a few minutes on each size. They will go softer in the pan and won’t flip like a sturdy pancake so you may need to reshape as you go along.
  • Remove the patties and keep them warm whilst you fry the eggs. Serve the eggs on top of the patties.

CORNED BEEF HASH

RECIPE BY : FEEDING THEIR FUTURES

READ MORE OF THEIR DELICIOUS RECIPES ON THEIR WEBSITE

HEALTHY GRANOLA BARS RECIPE

Filed Under: FAMILY RECIPES, FOOD //

These delicious granola bars from @feedingtheirfutures make a great nutritious breakfast or snack that are great for the whole family, free from refined sugar and packed with protein, healthy fats, fibres, vitamins, and minerals.
 
 Nuts: high in fat, low in carbs, and a great source of several nutrients, including vitamin E, magnesium, and selenium.
 Seeds: great sources of healthy fats, protein, fibre and antioxidants
 Oats: high in phosphorus, magnesium, copper, iron, zinc, folate, vitamin B1 (thiamin) and they contain beta-glucan, which is an antioxidant. 
 Coconut: rich in lauric acid, which is converted to monolaurin in your body, which strengthens immunity.
 Live Greek yoghurt (on the side): contains probiotics, the healthy bacteria your intestine needs to keep your digestive system healthy. 
granola bars

GRANOLA BARS

You can store them in an airtight container for a few days, in the fridge for up to a week or freeze them for up to 2 months.
 
If you’re making them for under-1’s, make sure you crush the nuts up very small and swap out the honey for maple syrup or fruit syrup. 
 
Ingredients:
 
150g rolled oats
150g dried cranberries or other dried fruit
50g mixed nuts, crushed (put them in a sandwich bag and bash them up with a rolling pin)
50g mixed seeds (e.g. chia, hemp, flax, sesame, sunflower, pumpkin, linseed)
1 tbsp desiccated coconut
3 tablespoons coconut oil
75g honey (or maple syrup for under 1s)
25g butter
1 ripe banana, mashed
 
Method:

Preheat oven to 180
Put all dry ingredients into a bowl and mix well
Melt the coconut oil and butter in a saucepan, then add the honey or maple syrup. Stir to combine
Pour the mixture into a bowl, add the mashed banana and mix well
Press the mixture into the base of a greased, 8×8 inch baking tin. Really push it down to help it to bind, then bake for 25 minutes
Cut into bars and serve with a dollop of Greek yoghurt for breakfast or enjoy as a snack on the go.

There you have it, super easy & nutritious granola bars recipe that the whole family can tuck into! Will you be trying these?

RECIPE BY : FEEDING THEIR FUTURES

READ MORE OF THEIR DELICIOUS RECIPES ON THEIR WEBSITE

SUMMER SMOOTHIE RECIPES

Filed Under: FAMILY RECIPES, FOOD, HOME //

One of my favourite things about Summer is smoothies! Usually, in the colder months, smoothies aren’t number one. But this is where they shine, and they’re super healthy! So if you’re trying to cut back on sugar but are craving something sweet, this is for you. Not only are they nutritious and sweet, but they’re also filling and customizable. Drink these for breakfast, before your workout, an evening snack, midnight snack, etc. Smoothies are an all-day thing, and with these summer smoothie recipes, they’re about to become your favourite thing.

(Protein powders are optional in all of these)

summer smoothie recipes

Instruction 

The instructions for all these are pretty much the same, add the ingredients into a blender. And blend. Then serve, you can add ice if you want a colder and smoother taste. Or you can freeze the milk into ice cubes if you don’t want to add water.

Banana Chocolate Protein Smoothie

This smoothie is really creamy, and is a healthier version of a chocolate milkshake! Most of these recipes have 4 main ingredients with additional add-ons. 

Ingredients

  • ½-1 banana sliced
  • ½ cup yogurt (this makes it creamier and thicker)
  • ½ cup milk
  • 2 cardamoms (optional)
  • Chia seeds and/or flaxseed (optional but makes it healthier)
  • Chocolate protein powder (I’ve found that chocolate protein powder goes best with bananas and apples)
  • Ice(optional)

Mango Smoothie with a Kick

This is the smoothie version of mango lassi. Which is a blend of yogurt, water/milk, spices, and mango.

Ingredients

  • ½-1 cup mango chunks or whole mango fruit
  • ½ cup yogurt 
  • ½ cup milk
  • 2 Cardamoms
  • A thin slice of ginger
  • Protein Powder(optional, but I haven’t found one that goes well with mango)
  • Ice(optional)

Orange Milkshake Smoothie

Ingredients

  • Half an orange cut in slices
  • Ÿ  cup yogurt 
  • ½ cup milk
  • cardamom(optional)
  • Chia seeds and/or flaxseed (optional but makes it healthier)
  • protein powder (optional)
  • Ice(optional)

Apple & Banana Smoothie

If you want more than one fruit in your smoothie, then try this apple and banana smoothie. 

Plus, if you want to add more servings of the fruit, go ahead! This is your smoothie.

Ingredients

  • ½-1 banana sliced
  •  Half apple sliced
  • Ÿ  cup yogurt 
  • ½ cup milk
  • cardamom(optional)
  • Chia seeds and/or flaxseed (optional but makes it healthier)
  • protein powder (optional)
  • Ice(optional)

Mixed (Frozen) Berry Smoothie

One of my favourite things about the mixed berry smoothie is that it needs the least work. If you’re in a rush you don’t need to peel/chop up fruits and can just use frozen berries. 

Another smoothie tip is to freeze the fruit ahead of time, so if you’re in a rush you can make it quicker.

Ingredients

  • 1/4  cup yogurt 
  • Âź – ½ cup milk
  • ½ cup frozen berries
  • Chia seeds and/or flaxseed (optional but makes it healthier)
  • protein powder (optional)
  • Ice(optional)

Veggie Green Smoothie

Ever wanted a healthier smoothie? This is the one for you, with your favourite veggies you can make a veg smoothie for the trip. 

You can also use beetroot, carrots, celery, etc for other vegetables.

Ingredients

  • Ÿ  cup yogurt 
  • Âź -½ cup milk
  • spinach/kale
  • Avocado (optional)
  • Any other veggies you like in smoothies!
  • Chia seeds and/or flaxseed (optional but makes it healthier)
  • protein powder (optional)
  • Ice(optional)

Those are 6 smoothie recipes, perfect for breakfast or just a cool evening drink. If you want to replace a meal with it, try adding protein powder so you’re more fuelled for the day. 

One of the best things about smoothies is that if you’re trying to eat healthier, you don’t have to be stuck with bitter, boring food you don’t like! Smoothies can be sweeter with honey and riper/sweeter fruit, plus thicker if you add nuts or more yogurt. 

There’s no one size fits all, so experiment with your smoothies! I own a NutriBullet blender, and I’ve had it for about 2 years now, and it’s great! But any blender you have will do, so enjoy your smoothie and let me know if you have any favourite recipes.

I love expanding my smoothie list and would love to hear what you think about these smoothies. Thanks for reading!

And thank you That Mama Club for letting me guest post on their blog!

About the blogger: Hey there, I’m Sejal! I’m a blogger that helps people on their journey to become the best versions of themselves. You can find me sharing guides, tips, sarcastic remarks, and more on my blog, The Lazy Gal. Everyone is welcome in that little corner of the internet, read more about me here.

You can find Sejal on her socials here.

10 Summer Cocktail & Mocktail Recipes

Filed Under: FOOD, HOME, LIFE //

I am a sucker for a cocktail, especially in the warmer months! They are so refreshing and I love how creative they can be! I have my firm favourites but recently I have definitely been branching out – I recently had a Watermelon Daquiri when out with my best friend and it was DELICIOUS! We are sharing 10 Summer cocktail & mocktail recipes. When I was pregnant with the boys I never wanted to feel like I was missing out so opted for non-alcoholic alternatives!

PIN FOR LATER:

Summer cocktail & mocktail recipes

SUMMER COCKTAIL & MOCKTAIL RECIPES

ALCOHOLIC

These cocktail recipes are for those who enjoy a lovely summer tipple – we have something for everyone! From gin lovers to you vodka fiends.

PINK GIN SPRITZ – RECIPE CREDIT TO CRAFT GIN CLUB

INGREDIENTS;

  • 25ml QVT Dry Gin Édition CGC
  • 25ml Pink Gin Spritz cocktail syrup
  • 100ml London Essence Soda Water
  • Grapefruit slice, to garnish

METHOD;

Pour all the ingredients into a wine glass filled with ice and give it a quick stir to combine. Garnish with a slice of grapefruit and serve.

 

STRAWBERRY MOSCOW MULE – RECIPE CREDIT TO MY FOOD STORY

INGREDIENTS;

  • 4 Strawberries stem removed and cut into half
  • 2-3 Sprigs fresh Mint
  • 60 ml Vodka
  • Juice of a Lime
  • 120 ml Ginger beer (approx)

METHOD;

  • Add strawberries and mint leaves to a glass and muddle till the strawberries are broken down into tiny pieces.
  • Add ice, vodka, lime juice and top with ginger beer. Stir to mix well. Serve immediately.

 

VODKA STRAWBERRY LEMONADE – RECIPE CREDIT TO HEATHER CHRISTO

INGREDIENTS;

FOR STRAWBERRY PUREE

  • 1 cup fresh strawberries
  • 1 cup sugar
  • 1 cup waterFOR LEMONADE
  • 1 cup freshly squeezed lemon juice
  • 1 cup water
  • 1 cup vodka
  • mint and lemon slices for garnish
  • ice cubes

METHOD;

  1. In a small saucepan, combine the sugar, water and strawberries and bring to a simmer until the sugar is dissolved.
  2. Throw into the jar of a blender and puree until smooth. Strain through a fine mesh sieve into a pitcher.
  3. Add the lemon juice, water and the vodka to the strawberry simple syrup.
  4. Fill the glasses completely with ice cubes and add some mint and lemon slices. Pour the cocktails over the ice and serve immediately.

 

PEACH ROSE SANGRIA – RECIPE CREDIT TO RECIPE RUNNER

INGREDIENTS;

  • 1 bottle rosĂŠ wine
  • 1/4 cup brandy or peach brandy
  • 1 cup peach juice or nectar
  • 3 peaches, pitted and sliced thin
  • 1/2 pint raspberries, washed
  • Sparkling water

METHOD;

  1. Add the sliced peaches and raspberries to a pitcher. Pour the rosĂŠ, brandy and peach juice over the fruit. Stir to combine. Refrigerate for at least an hour or longer.
  2. Pour the sangria along with some of the fruit into glasses. Top with sparkling water and garnish with a fresh peach slice.

 

PASSIONFRUIT MARTINI – RECIPE CREDIT TO SUPER GOLDEN BAKES

INGREDIENTS;

  • Passionfruit Liqueur
  • 3 passion fruits
  • 50 ml (1.7fl oz) vodka
  • 50 ml ( 1.7fl oz) clear pressed apple juice
  • 1/2 tbsp liquid egg white (optional)
  • Passionfruit Puree
  • Passionfruit Syrup

METHOD;

  • Fill your martini glass with ice. Halve the passionfruit. Slice one thin sliver and set aside. Scoop the rest out the flesh / seeds into a small sieve. Press at the pulp with the back of the spoon and extract the juice (into your cocktail shaker).
  • Add all the remaining ingredients and fill the shaker with ice. Shake vigorously until frost forms on the outside of the shaker.
  • Discard the ice from the martini glass. Strain the cocktail into the glass. Decorate with a fine slice of passionfruit.

 

 

 

MOCKTAILS

We are fully aware that alcohol isn’t for everyone so we are also sharing five amazing mocktail recipes!

 

SUMMER BERRY HIGHBALL – RECIPE CREDIT TO CRAFT GIN CLUB

INGREDIENTS;

  • 1 Strawberry
  • 3 Raspberries
  • 15ml Elderflower Syrup
  • 15ml Lime Juice
  • 45ml Apple Juice
  • 50ml Soda Water
  • Mint and raspberries, to garnish

METHOD;

Add the raspberries and strawberry to a shaker and gently muddle them.  Add the gin, elderflower syrup, lime juice, apple juice with ice and shake well. Strain into a Highball glass over ice and top with soda. Garnish with raspberries and mint.

 

GRAPEFRUIT AND GIN SPRITZER – RECIPE CREDIT TO LAUREN CARIS COOKS

INGREDIENTS;

  • 1 part Grapefruit Juice
  • 2 parts Ginger Ale/Beer
  • Ice Cubes
  • Cranberries and Mint Leaves for garnish (optional)

METHOD;

Fill a tall glass with ice cubes, and fill 1/3 full with grapefruit juice. Top up the remaining 2/3 with ginger ale, then add some cranberries and mint leaves for garnish if you like!
CRANBERRY FIZZ – RECIPE CREDIT TO THISTLEWOOD FARMS
INGREDIENTS;
  • Cranberry simple syrup
  • Freshly squeezed lime juice
  • Sparkling water
  • Ice
  • Rosemary sprig (optional)

METHOD;

  • Into a lowball glass, add ice.
  • Pour in the cranberry simple syrup and the lime juice. Top with sparkling water.
  • Stir to combine, then garnish with a rosemary sprig if desired.

 

NON-ALCOHOLIC SANGRIA – RECIPE CREDIT TO BBC GOOD FOOD

INGREDIENTS; (serves 10)

  • 2 cups orange juice – chilled
  • 1 cup white grape juice – chilled
  • 1 cup light cranberry juice
  • 1 liter sprite – chilled
  • 2 cups assorted fruit (for garnish)
  • For garnish mint sprigs – fresh

METHOD;

  • In a large bowl or pitcher, stir together chilled orange juice, grape juice, and cranberry juice.
  • Add the sprite; stir gently. Fill each of the 10 glasses about 2/3 full with ice. Divide fruit among glasses. Pour juice mixture into glasses.
  • Garnish with fresh mint sprigs.

 

WATERMELON & LIME MOCKTAIL – RECIPE CREDIT TO TESCO

INGREDIENTS;

  • 1 watermelon
  • 2 limes
  • 1 tbsp white sugar or runny honey
  • 500ml (17fl oz) chilled soda water
  • 10 mint leaves, plus a few mint sprigs for garnish
  • about 10-15 ice cubes to serve, plus extra (optional)

METHOD; 

  1. Halve the watermelon and cut the flesh into chunks, discarding any seeds and the rind – you’ll need about 450g (15 1/2oz) flesh in total. Transfer to the freezer, in a suitable container, and leave for an hour to get really cold.
  2. Slice 2 thin round slices from each of the limes and set aside for garnish, then squeeze the juice from the remaining limes into a blender.
  3. After an hour, remove the watermelon from the freezer and add to a blender, along with the sugar or honey, chilled soda water and the mint leaves.
  4. Blend until smooth, adding a splash more soda water if you prefer a thinner consistency, then stir and pour into a jug filled with the ice cubes.
  5. Garnish with the reserved lime slices and the mint sprigs. Serve in tall glasses, filled with more ice, if you like.