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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Courgetti and Strawberry Salad

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Since starting my blogging journey, I’ve been inspired by (and in awe of!) the many fabulous health food bloggers out there, creating amazing recipes with deliciously fresh ingredients, and sharing drool-inducing photos of their creations.  It was while perusing some of these awesome foodies’ websites and salivating over their culinary endeavours that I came across spiralizing. Clearly, I am way behind the times – how have I missed all the hype about fruit and veggie ribbons and spaghetti styled courgettes??  I wondered if the spiralizer was just the latest kitchen gadget: something I would use once and then retire to the cupboard over the fridge, which is rarely opened: I need a stool to reach it!

I reasoned that I use my mandolin regularly and love Japanese food.  Surely something food-related originating in Japan can’t be bad?  So after a little research on the various brands and models I purchased a spiralizer online and eagerly awaited its arrival!

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I’m certainly not giving up on my yummy homemade pasta (mon Dieu!) or carbs altogether.  I think they are an important part of a balanced diet, especially for children.  However, I am bursting with ideas for new recipes using my spiralizer and it is a fun way to introduce kids to new ways of eating fruit and veg.

So here is the first of my spiralizer creations……[drum roll!]

I’ve made this salad both with and without chicken and it’s as tasty either way so if you’re vegetarian just simply leave out the chicken.

Serves 2 adult & 1 child portion.

The what:

2 large (3 smaller) chicken fillets, diced

handful of spinach leaves, stems removed

12g flaked almonds

150g strawberries, topped and quartered

2 courgettes, topped and tailed

3 tbsp natural yoghurt

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For the dressing:

juice from 1/2 an orange

juice from 1/2 lime

1 tbsp olive oil

1 tsp balsamic vinegar

a pinch of ground black pepper

Tip: If you don’t have a spiralizer, a mandolin or julienne peeler are just as good for thinly slicing the courgette. If using a julienne peeler, you may find it easier to slice the courgette length-ways.

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The how:

Marinade the chicken in the yoghurt for a couple of hours / overnight.

You can also prepare the dressing in advance: just give it a good shake / stir again before using as the oil will have settled on top.  Add all the ingredients to a jar and shake well.  Taste test with a spinach leaf.

Pre-heat the oven to 220 (200 fan) and back for about 8 minutes and then flip the chicken pieces over, draining off any excess liquid and bake for a further 8 minutes.  Be careful not to let the chicken dry out.

Meanwhile slice the courgettes, either using a using a spiralizer to make courgetti, a mandolin or a julienne peeler (see tip above).  Heat a teaspoon of olive oil in a pan and cook the courgette on medium heat for a couple of minutes to soften.  If you have used a mandolin and have very thin courgette slices, cook on a lower heat and stir and toss continuously in the pan to avoid too much browning, or burning.  Take of the heat and set aside.

toast the almonds in a dry saute pan on medium heat for about 1 minute, tossing regularly, and again being careful not to burn!

To assemble the salad, add the courgetti / courgette slices to your salad bowl.  Place the spinach leave on top and then add the chicken and strawberries. Sprinkle the almonds over the salad and pour the dressing on top.

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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Strawberry, Banana and Cucumber Smoothie

 

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In good old British tradition, we started off the week with strawberries and cream as temperatures soared and the players retreated to Wimbledon’s new ice baths!

I’ve never been a big fan of the ice treatments some spas offer following a sauna or steam – I prefer my spas to be an enjoyable experience! I did however once try a home-made ice bath after a training run for a marathon a few years ago.  I wasn’t able to stay in it for very long and I’m not sure how much it helped, but Mr Coco&Lentil certainly found it amusing!

So leaving the ice baths to the players, we’re starting day 3 off with a healthy strawberry smoothie instead to keep us nice and refreshed as heatwave continues.

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This recipe makes two large and one mini smoothie (for little Coco!) but you can just increase the ingredients to make more. Smoothies are a great way to get extra fruit and veg into little tummies. Lentil asks for seconds of this one and would never guess there is cucumber in it!

The what:

1 banana, peeled and chopped

6 big / 8 small strawberries, topped and quartered

1/4 cucumber, peeled and chopped

2 tbsp natural yoghurt

The how:

Add the banana, cucumber and strawberries to the blender and blitz until smooth.  Then add the yoghurt and blend until you have a thick, but smooth smoothie.

Pour into a glass and sit back and enjoy as there is more sun and Wimbledon excitement in store today: Djokovic meets Jarkko Nieminen of Finland; GB’s Heather Watson takes on Daniela Hantuchova; and Serena Williams finishes the order of play on Centre Court.  Can’t wait?  Neither can we!

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