Fruity Coconut Porridge

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Porridge is a great breakfast to start off the day, especially for growing children and Lentil and Coco eat it most mornings.   It’s so simple and quick too. We usually add raisins, maybe some cinnamon, or other fruit. They don’t seem to tire of it, but I do!  So every so often, I try out a few new flavours. Coconut is a current favourite. I’ve used banana, strawberries and blueberries here, but you can add any fruit, whatever will get you going on a Monday morning!

Makes 1 adult and 1 child portion (about 4tbsp for an adult and 2 tbsp for a child portion).  Just multiply accordingly for the rest of the family.

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The what:

6 tbsp organic porridge oats

350ml milk

2 heaped tbsp coconut flakes plus extra for sprinkling on top

1 banana, sliced

handful of strawberries, topped and sliced

handful of blueberries

The how:

Add the porridge oats and milk to a saucepan and bring to the boil.  Add the coconut flakes and simmer for about 5-6 minutes, stirring occasionally.  Serve with your favourite fruit (or whatever is leftover in the fruit bowl!) piled high and sprinkle some coconut flakes on top.

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Enjoy!

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Strawberry Goodness Dessert Pot

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“More strawberries?” I hear you say.  But it’s summer and they are just soooooo delicious! I just can’t get enough of these scarlet berries at the moment.  Plus I’m getting all caught up in Wimbledon fever, especially with this fantastic weather.  And heaven forbid we waste any strawberries!  So here is a little dessert I created earlier this week.  It went down such a treat with Lentil and Mr C&L that we’re having it again this evening. You can use whatever fruit you like: it’s a great way of using up any leftovers while they are still fresh.  And it’s so quick and easy, just an assembly job really, which leaves more time to focus on the main course. Just as well as I have no clue what we’re having yet! Hoping to get a little inspiration when I head to the fishmongers later. As delicious as this pot of goodness it, I’m not sure Mr C&L would want to forego a main dish for it……

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Makes one Papa-sized sharing pot and one smaller pot with two kiddie portions.

The what:

6 large strawberries, stem removed and quartered

75g blueberries

5 tbsp natural yoghurt

1 tbsp honey

large handful of granola

some orange zest for sprinkling on top

The how:

Mix the yoghurt and honey together.  If making in one large bowl, layer the bottom of your bowl/jar with half the quartered strawberries.  Dollop 4 tbsp of the honey yoghurt on top.  Next add the granola and layer the blueberries on top of that.  Add the remaining strawberries and 1 tbsp of honey yoghurt.  Finally sprinkle a little orange zest on top.  Be sure to just use the outer zest as if you go too close to the orange flesh it will be bitter.

Then grab a spoon and tuck into to this pot of deliciousness!

Would love to hear any other ideas you have for fruits to use.  xx

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Blueberry and Oat Muffins

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I’ve become quite a fan of the blueberry over the last 18 months, mainly because we have a permanent stash in the fridge: they are one of Lentil’s favourite fruits along with grapes (fresh or dried). I can’t recall how the blueberry craving started. I suspect they appealed as they are small, soft, don’t have any pips or stones, don’t require peeling and are therefore convenient and an unlikely choking hazard!

As one of the original superfoods, blueberries have many additional benefits.  They are a good source of vitamin K, manganese, dietary fibre and vitamin C.  These perennial plants are also recommended for their anti-inflammatory properties and, (believe it or not!), are apparently one of the richest sources of proanthocyanidins, which can decrease free radicals linked to wrinkles!!  So not just good for the kiddies!

If, like me, you were horrified to realise your memory isn’t as good as it used to be post-kids you’ll be delighted to hear that, according to the World’s Healthiest Foods, studies indicate regular blueberry consumption is also great for your memory!

Here is a healthy mini muffin recipe packed full of these little blue berries, or if you prefer to drink your fruit check out our blueberry smoothie recipe here.  xx

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Makes 12 mini muffins

The what:

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100g blueberries

170g wholemeal flour

1 vanilla pod (or you can use 1/2 tsp of vanilla essence)

30g oats (plus a few extra for sprinkling on top)

1 egg

75ml buttermilk

60ml milk

55g unsalted butter

1/2 tsp bicarbonate soda

mini cupcake cases

The how:

Preheat oven to 200 (180 fan) and place the cupcake cases in a mini cupcake baking tray

Melt the unsalted butter in a small saute pan and set aside to cool.

Mix the wholemeal flour, bicarbonate of soda, oats and vanilla in a large bowl. Next make a well in the centre of the bowl and add the buttermilk, milk, egg and butter to the well and stir quickly with a fork to combine.  Add the blueberries and fold in the flour mixture, mixing until well combined.

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Divide the mixture between the cupcake cases and bake in the oven for 25 – 30 minutes.  Insert a cocktail stick into the centre to ensure they are cooked.  The cocktail stick should come out clean.

Place on a rack to cool and then let the kids tuck in!

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Crunchy blueberry smoothie

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I’m simply hopeless at eating pieces of fruit: I always forget (or go for the biscuit tin instead!) so I started making smoothies to try to pack in my 5-a-day.  Of course Lentil was fascinated with mummy’s new drink, especially when he saw me sprinkle granola on top, and wanted some too.  Great as a mid-morning snack or dessert for little ones.  This will only take you about 5 minutes too!

Makes one large glass or a medium and a lentil-sized glass.

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