Win a £50 Sainsbury’s voucher
Share a healthy recipe and win £50
THIS COMPETITION IS NOW CLOSED. THANKS SO MUCH TO EVERYONE WHO ENTERED. WATCH THIS SPACE TO FIND OUT WHO WON!
And the winner has been selected by Sainsbury’s as …. Gemma Williams for her healthy & low cal Spanish risotto with chicken. Well done Gemma!
We all know how important getting our 5 a day is but most of us could also do with some inspiration on how to include it in our diet. So, Sainsbury’s have launched a 5 a day challenge and are offering one of my lucky readers the chance to win a £50 voucher just for sharing a healthy recipe!
The rainbow colours of fruit & veg, picture courtesy of Sainsbury’s
It doesn’t have to be anything fancy and could be anything from a boosting breakfast idea, tasty lunch or delicious dinner. Personally I’m always on the look out for ways to ensure my children get their 5 a day especially when one has a complete aversion to anything vegetable like! But, I’m also keen to try out new adult recipes too, gluten free for me of course. However, your recipe entry doesn’t have to be gluten-free or family orientated just as long as it’s healthy and includes fruit or vegetables or even both?!
Carrot soup, picture courtesy of Sainsbury’s
Stirfry, picture courtesy of Sainsbury’s
So flick through those recipe books and get sharing!
All entries need to be posted on this post using the comment feature below by midnight on Monday 21st January 2013. The Sainsbury’s team will select the winner and the voucher will be posted out to you to spend on whatever you like in the store, although a good selection of your 5 a day would be encouraged! You could use it to try some fruit or veg that you haven’t eaten before?
Sorry this competition is open to UK residents only.
If you’re looking for ways to include 5 a day in your diet today, check out Sainsbury’s Live Well For Less where there are some great tips and ideas.
I look forward to reading all your recipes , Good luck!
If you like entering competitions check out The Prize Finder Finder – UK Competitions for lots more.
Twitter: twitter (username)
January 21, 2013 at 10:00 pm
Herby artichoke casserole
Ingredients
2 tbsp olive oil
1 stalk celery, chopped
1 onion, chopped
2 carrots, chopped
1 parsnip, chopped
1 turnip, peeled and chopped
1 tbsp chopped fresh oregano
1 tbsp fresh rosemary leaves
1 tsp lemon thyme leaves
500ml/18fl oz vegetable stock
400g/14oz canned flageolet beans
200g/7oz jar artichoke hearts, drained
2 tbsp chopped parsley
Preparation method
Add the oil, celery, onion, carrots, parsnip and turnip to a large pan.
Put the herbs into the pan and fry until soft and browning slightly. Add the stock and simmer for 15 minutes.
Add the beans and artichokes and simmer for another five minutes. Add the chopped parsley at the end and serve.
Twitter: twitter (username)
January 21, 2013 at 9:52 pm
This recipie provides you with 2 of your 5 a day and offers a vegetarian alternative.
It can also be an exciting and hands on dinner for children, getting them to make their own healthy choices. When we have this at home I lay all of the ingredients out in bowls and we all build our own fajita creations its great fun
Fajita fiesta
Ingredients
For the fajitas:
1 tablespoon olive oil
1 onion (chopped)
4 skinless chicken breasts (diced)
1 red, 1 green and 1 yellow pepper (chopped)
handful of mushrooms (chopped)
1 packet of fajita mix
8 soft flour tortillas
To serve:
tomatoes
cucumber
lettuce
tomato salsa (optional)
This meal is ideal for entertaining friends and needs little preparation. Serve with a salad and a tomato salsa if you want added flavour.
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
5 A DAY portions per serving: 2
Heat the oil in a large pan.
Add the onion and chicken. Fry for around three minutes or until the chicken turns white.
Add the peppers and mushrooms and stir. Cook until the vegetables have softened.
Stir in the fajita mix. Continue to fry on a low heat.
Meanwhile, prepare a mixed salad of tomatoes, cucumber and lettuce leaves.
Warm the tortillas in a preheated oven for 3 minutes or in the microwave for 1 minute.
Serve the fajitas with the salad and a tomato salsa if you like.
(V): For a vegetarian version, simply replace the chicken with more vegetables.
Some carrot sticks with lower-fat houmous or guacamole make a great starter.
Twitter: laurafoxgill
January 21, 2013 at 6:26 pm
It says this competition is now closed, but it also says it closes at midnight (and it’s only 6pm) so I’m going to take a chance and hope for the best!
My favourite way to cram lots of veg into one meal is in ratatouille. It’s also great for using things up, so if there are offers on at the supermarket or you’ve got something in the bottom of the fridge that needs using, you can chuck them in.
You’ll need: a few types of starchy veg (potato, sweet potato, butternut squash, parsnip–all good!), some standard cheap ‘n’ wholesome veg (tomatoes are important, carrots and leeks are nice too) some green veg (I like green beans and courgette but you can get away with swapping it around) some bits for taste (salt, pinch of sugar, bit of honey if you fancy it). You’ll also need a chopped onion, canned tomatoes and some chopped garlic. Ideally you’ll have about 8 different types of veg (go for ‘one courgette’ or ‘two potatoes’ for size) which have a variety of colours and flavours–tomato is the most important to get in.
Method: fry all the bits and bobs–if you can’t get them all in a pan, do it bit by bit. They should all be a little bit soft. The point of ratatouille is to over-cook everything, so you can be quite sloppy. Then, bung them all in a big pan with the chopped tomatoes and simmer for half an hour. If you find the mixture is getting too dry, add water. You’ll need to preheat the oven to around 180C, so that when the half hour is up, you can pop the mixture in the oven in a deep dish for another half an hour. After that, it’s ready to eat–I like it with couscous, my boyfriend likes bread, but brown rice or bulgar wheat are the healthiest options. Enjoy!
The thing I love about this dish is you don’t have to stick to the rules–it’s the veg that provides all the flavour, so you can’t really get it wrong!
Laura Gill recently posted..Recipe: butternut squash & rosemary risotto!
Twitter: twitter (username)
January 21, 2013 at 4:15 pm
Garlic Mushroom Risotto.
Serves 4.
4x Portobello Mushrooms
100g Dried Mixed Mushrooms
10 Chesnut Mushrooms
50g Butter
5 Cloves of garlic, crushed.
1 1/2 Onions, chopped.
250g Aborio Rice
3/4 pint vegetable stock.
Fresh Parmesan and Parsley to garnish/taste.
First soak the dried mushrooms in boiling water for around 15 minutes, then strain them and keep the juice for the risotto.
Then fry the onions and garlic in the butter, once the onions are soft add the fresh mushrooms and fry off, now add the soaked mushrooms and rice.
Make up the vegetable stock and add the mushroom juice to it
Now it is time to add the stock to the rice, you have to add one ladle of stock, and keep stirring until the rice has absorbed all the liquid , then add another ladle full, you do this until all the stock has gone.
Once all the stock has gone, it’s time to serve, I serve mine with lashings of parmesan and a good crack of black pepper, delicious!
Twitter: twitter (username)
January 21, 2013 at 6:31 am
I love Jamie Oliver’s recipes. He makes cooking fun and his recipes always work. This recipe for Italian roast vegetable & farro salad combines is hearty and healthy!
It’s quite lengthy, although not difficult to make at all … and the beauty of it is, you can substitute ingredients with veg you have on hand!
http://www.jamieoliver.com/recipes/vegetables-recipes/italian-roast-vegetable-and-farro-salad
Twitter: jo_maxted
January 20, 2013 at 10:14 pm
Ingredients-
Fresh tagliatelle
Tin of Tomato Soup
Half a pot of low fat Double cream
1 Onion – chopped
1/2 pack of button mushrooms – chopped
1 Courgette – sliced n diced
1 small pack of be good to yourself ham – chopped up
a handful of low fat grated cheese
1 low fat garlic bread
Mixed leafy salad
Stick the garlic bread in the oven to cook whilst preparing the rest
peel and chop the onion, courgette and mushrooms and lightly fry in a pan with olive oil, once cooked add the ham ,cream and tomato soup in and gently simmer. I like to add fresh tagliatelle but any pasta is fine , add this is and stir again gently simmering.
Serve and sprinkle some cheese on top accompanied by slices of garlic bread and salad.
Only takes around 15 minutes to prepare and cook in total and is a quick, cheap yet healthy dinner i sometimes eat with the kids.
Twitter: Gemwill12
January 20, 2013 at 9:52 pm
Spanish risotto with chicken only 411 cals per serving healthy and gluten free
2 tsp olive oil (divided)
8 ounces boneless skinless chicken thighs (cubed)
1 medium onion (diced)
1 medium poblano pepper (seeded and diced)
1 large rib celery (diced)
1/2 cup arborio rice
1 15 ounce can no salt added diced tomatoes
2 1/2 cups water
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
fresh ground black pepper (to taste)
Place 1 teaspoon olive oil in a medium stainless steel skillet over medium heat. Add the chicken thighs and saute, stirring frequently, until browned on all sides. Remove to a plate.
Add 1 teaspoon olive oil to the skillet and add the onions. Saute, stirring frequently, for about 2 minutes, then add the poblano and celery. Continue sauteing until the onions are soft, about 5 minutes.
Add the rice and continue sauteing for 2 minutes.
Add the tomatoes, water, cumin, chili powder, salt, and pepper, and cook on medium-low for about 25 minutes or until the rice is done. (Taste it and if it still tastes grainy, it’s not done.) Add water, 1/4 cup at a time, if it seems necessary. Serve.
Congratulations Gemma the team at Sainsbury’s have selected your recipe as the winning one! They liked the fact that it was healthy & low cal so well done you!
Perhaps you could let me know what you spend your £50 voucher on? Whatever it is, enjoy it!
Twitter: imafunnytwit
January 20, 2013 at 9:33 pm
our fav healthy meal to make is our soup
get a nice large pot and add water to 3/4 full
2 cubes of chicken stock
then add grated
carrots and
parsnips.
then chopped
swede,
potato,
small pieces of sausage can be sausage meat or chopped sausages.
salt and pepper
simmer in the pot on the hob for a few hours with regular stirring
now this may sound very boring but the kids love it, every time we have a party all the kids ask for it,
we sit at the table and they all help chop grate etc so really enjoy making it too.
very healthy as full of veggies. really hope it can be in with a chance xxx
Twitter: Angiehoggett
January 20, 2013 at 7:55 pm
Tuna Burgers with Zesty Onion Relish
For the Relish:
3 tangerines, peeled and segmented
2 Spring Onions, thinly sliced
1/4 red onion, finely chopped
1/4 cup sliced almonds, toasted and chopped
Salt and pepper
Burgers:
1 1/4 pounds fresh tuna, chopped finely
1/4 cup red onion, finely chopped
1/4 cup red pepper, finely chopped
1/2 tsp salt
1/4 tsp ground black pepper
1 large egg, lightly beaten
1/4 cup Dijon mustard
1 1/2 Tbsp chopped parsley
4 whole-wheat rolls
In a medium bowl, combine the relish ingredients and stir to combine. Set bowl aside. In a large bowl, combine the tuna, onion, red pepper, salt, black pepper, egg, mustard, and parsley and mix gently. Divide the meat into four equal sections and shape into burgers. Cover the burgers with cling film and place in a fridge for 1 hour.
Remove the burgers from the fridge for 5 mins prior to cooking and brush with a little oil. Heat a pan to medium heat and cook the burgers for 4 minutes per side. While the burgers are cooking, toast the rolls lightly on the grill or in a toaster. Place the cooked burgers on the rolls, top with a spoonful of relish, and serve.
Twitter: twitter (username)
January 20, 2013 at 4:25 pm
Chicken, Broccoli and Tomato Spaghetti
200g (13oz) spaghetti
1 tbsp olive oil
1 head of brccoli
1 red chilli, finely sliced
1 lemon, zested and squeezed
Handful of cherry tomatoes halved
1 chicken breast (chopped and fried off)
1/2 Onion
2 cloves of Garlic
Parmesan cheese for topping (optional)
Cook the spaghetti as per the instructions on the packet.
Meanwhile, heat the oil in a large frying pan and add the broccoli,and chilli. Cook on a medium heat for 5 minutes, and stir to prevent sticking to the pan. .
After about 5 minutes add the cherry tomato halves, onion and garlic to the pan. Cook for a further 5 minutes until they begin to soften and the broccoli is tender. Squeeze in the lemon juice. Add the already cooked chicken and allow to heat through for 2 minutes.
Drain the spaghetti and add to the pan with the cooked broccoli and tomatoes. Toss well to combine everything and divide between two plates. Serve with Patmesan cheese (optional).
Twitter: twitter (username)
January 20, 2013 at 3:09 pm
Cucumber
Red onion
Mixed peppers
Lettuce
Cherry tomatoes
Spring onions
Coriander
Apple
Radish
Mint sauce
Chop all items into small chunks/slices. Add as little or as much as you want then add mint sauce to taste. Eat as a main or side.
Twitter: alaw11
January 20, 2013 at 10:12 am
Puff pastry pizza
1 sheet of puff pastry I use shop bought- you can make a gluten free version
1/2 carton of tomato and galic pasata
1/2 red pepper
1/2 yellow pepper
1/2 red onion
Mushrooms
1/2 courgette
Handful of sweet corn
Grated cheddar
Sliced chicken
My children have a major aversion to vegetables but as soon as I say the word pizza they will happily much away on since after slice! I make it with a base of puff pastry to make it a bit different. This is a super quick Idea and you can whatever veggies /meat you like
Preheat the oven to the temp advised on the pack, score a 1inch line around the sheet this helps the crust rise, spread the pasata on the base add the toppings cook for around 20 mins and serve with salad, couscous , garlic bread whatever you like and wait for those empty plates
Twitter: twitter (username)
January 20, 2013 at 9:45 am
ICE COLD, ALMOND MILK BANANA SMOOTHIE!!
I’m making this, this morning, so I thought I would share!
Ingredients:
1 Large, ripe Banana
2 cups Almond Milk
2 Cups Ice
2 Tblsp Xylitol (natural sugar replacement)
1 Tblsp Vanilla Essence
Just pop it all in a blender, until the ice is nicely smushed, and serve!
Totally yummy, gluten, dairy, sugar free and vegetarian! Yay!
Twitter: aDeeceeha
January 20, 2013 at 2:28 am
Dolcelatte and Watercress Soup
2 tablespoons Olive Oil
1 onion, chopped
1 bag Watercress, chopped
500ml Vegetable Stock
200ml Milk
1 pack Dolcelatte cheese
salt and pepper, to taste
Method: Heat the oil and gently fry the onion for 5 minutes until soft and transparent. Add the stock, milk, Dolcelatte, and watercress then simmer very gently for 5 mins, stirring frequently. Add salt and pepper if required. Liquidize and serve with warm crusty baguette. Enjoy!
Twitter: sandysferguson
January 20, 2013 at 12:49 am
Ingredients:
1 Large Cauliflower (or frozen florets)
Chicken Stock
Curry powder
Method:
Break the cauliflower up into florets and wash thoroughly.
Place in a large pot and put in enough chicken stock to just cover the florets.
Boil for about 15 minutes or until Cauliflower is very soft.
Once softened, blend with a hand blender until totally smooth.
Add curry powder to your liking.
Twitter: x2mum
January 19, 2013 at 11:23 pm
Spinach and Cheese Cannelloni
Defrost 6 cubes of frozen spinach and mix with 2 tubs of low-fat cottage cheese. Fill the cannelloni tubes.
Make 1 pint of cheese sauce (I use semi-skimmed milk and mild cheddar) and cover the cannelloni. Bake in the oven.
My kids love it and I haven’t any other way of getting them to eat spinach yet.
Twitter: twitter (username)
January 19, 2013 at 11:10 pm
tbsp vegetable or sunflower oil
1 onion , chopped
4 tsp Thai red curry paste
medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
½ x 400ml / 14 fl oz can reduced-fat coconut milk
200ml vegetable stock
140g frozen green beans
237g can pineapples chunks in natural juice, drained
coriander leaves, chopped, and leaves to garnish
1.Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender.
1.After 10 mins cooking, tip in the green beans.
Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.
Twitter: uk_ashley
January 19, 2013 at 3:26 pm
Stuff cheesy pepper with chicken and rice
4 large red peppers
100g minced chicken
4 cups cooked long gain rice
1 onion (chopped)
1 clove garlic (chopped)
3 tablespoon sweet corns
1 tomato (chopped)
3 tablespoon peas
6 button mushrooms (sliced)
1 tablespoon olive oil
150g grated cheese
Salt and pepper
1.Cut the top of each pepper and remove all the seeds from the inside.
2.Heat olive oil in a pan. Sweat the garlic and onion for 2 minutes. Add in chicken and stir for 3 minutes. Add in mushrooms and the rest of the vegetables and cooked for 2 minutes. Add in the rice, stir well. Season to taste. Leave to cool.
3.Spoon the rice mixture into the pepper. Place the filled pepper shells on a baking tray. Sprinkle the top of the stuff pepper with grated cheese. Bake in the centre of the over Gas mark4/180C/350F for 40 minutes.
Twitter: flobristow
January 19, 2013 at 12:44 pm
I love making this easy chicken recipe which can be adapted to use up any veggies left over in the fridge!!
(Serves 2)
2 x Chicken breasts
2 handfuls cherry tomatoes
Bag fresh spinach leaves
1 onion finely sliced
2 peeled and crushed garlic cloves
1 courgette chopped
Season the chicken breasts and place in an ovenproof dish.
Heat a little olive oil in a pan, add the onion and garlic and cook on a med-high heat for 2 mins. Add the courgette and tomatoes and cook until tomato skins begin to burst (you can help this along with your spoon!!). Add the spinach leaves and allow to wilt a little.
Spoon the mixture over the chicken breasts and place in the oven at 180 degrees for approx. 20-25 mins or until the chicken breasts are cooked through.
Serve with sweet potato rosti, mash, rice or an accompaniment of your choice!!
Twitter: twitter (username)
January 19, 2013 at 6:36 am
On snowy days like this I make a big pan of ham and vegetable soup to keep dipping into. Its very easy, get a small ham joint cover with water and boil until it can be chopped into chunks. Chop it and then add a selection of vegetables and some soup broth mix or lentils. I tend to use leeks, carrots, turnips, parsnips and onions but its personal choice. Cook until the vegetables are lovely and soft and the liquid is a nice stock. It tastes lovely and is great with crusty bread
Alison recently posted..Tints of Nature Hair Colour Review
Twitter: gemcambridge
January 18, 2013 at 10:44 pm
Very quick Leek, Mushroom and Blue Cheese Risotto*
4 Shallots
2 Leeks
2 Portobello Mushrooms
225g Arborio Rice
450ml Vegetable Stock
150ml White Wine
100g Blue Cheese
Soften diced shallots, thinly sliced leeks and diced mushrooms in a large pot with a lid.
Add Arborio rice until grains begin to stick to the pan and split (this is what makes the risotto creamy)
Add all liquid and bring to the boil.
Put lid on and simmer for 20 minutes (place in Aga simmering oven if you have one)
Stir in cubed blue cheese just before serving.
*Can be adapted to use up any veg you have left in the fridge.
Twitter: twitter (username)
January 18, 2013 at 10:08 pm
ice cream
cut up a banana into rings and place it in a bag in the freezer, leave for around 5 hours
place the bananas in a blender and buz until it forms a smooth mush
add a swirl of maple syrup/golden syrup
add two tbsp cocoa powder
mix well
either eat as it is for super soft scoop or refreeze a bit for a harder ice cream
it’s both dairy and gluten free!!!
Twitter: haonharas
January 18, 2013 at 9:52 pm
Butternut Squash and Ginger Soup
(An incredibly simple warming soup)
Ingredients
1 butternut squash, cubed (The skin can be left on if washed thoroughly)
1 large onion
Large piece of ginger (about 10-12 cm long), grated. (you can add more if you love ginger as much as I do!)
2 stock cubes
Salt & pepper to taste
Vegetable oil for frying
Method:
1. Fry the onions until softened
2. Add the butternut squash and ginger.
3. Cover with boiling water
4. Add the stock cubes and pepper & salt to taste (if necessary)
5. Simmer for 1 hour (or until the ingredients are soft)
6. Blend until smooth
Serve with a dollop of creme fraiche and warm crusty bread
Twitter: Nickyh173
January 18, 2013 at 3:41 pm
We love salads – especially a warm salad. So use lettuce, tomato, cucumber, sundried tomato, olives with garlic in them, and small jacket potato that has just been cooked (So warm). Chop it all up finely and add a big dollop of coleslaw… Stir it all and add some protein such as chopped ham, cooked bacon, hard boiled egg etc. Scrummy and healthy
Twitter: MissEllis85
January 18, 2013 at 3:05 pm
We used to eat a lot of meat and little veg, we changed this and switched to eating quorn and more veg and I feel healthier and weigh less as a result. My fave recipe is a vegetable stir fry. Dried noodles with loads of carrot, mange tout, sweetcorn and bean sprouts, add a bit of sauce to enhance the flavour and it is a filling and healthy meal! Perfect!!
Twitter: xxfluffywhitexx
January 17, 2013 at 7:31 pm
Sweet potato & Red pepper Soup
Serves 2
(I use a soup maker, a pan and blender can be used)
Take 4 medium sized sweet potatoes, peel and chop into squares.
1 Ripen red pepper, de-seeded and chopped into squares.
Place into the soup maker and add 1 pint of water and 3 veg stock cubes/pots
20 mins later you have a quick, simple, healthy tasting soup. Brilliant for the winter.
Twitter: twitter (username)
January 17, 2013 at 6:38 pm
Ingredients
For the fajitas:
1 tablespoon olive oil
1 onion (chopped)
4 skinless chicken breasts (diced)
1 red, 1 green and 1 yellow pepper (chopped)
handful of mushrooms (chopped)
1 packet of fajita mix
8 soft flour tortillas
To serve:
tomatoes
cucumber
lettuce
tomato salsa
Twitter: sweetie_tweeter
January 17, 2013 at 7:02 am
Vegetable pasts bake!
Boil some carrots until tender, cook some pasta,
Slice Sweet Red Peppers, Orange Peppers and Yellow peppers, Onion and cherry tomatoes,
Add to oven proof dish with some tomato passata and vegetable stock powder with a little water, cook until tender,
Add the cooked carrots and pasta to the oven dish and cover with grated cheese then bake for 20 mins until the cheese has melted! Enjoy!
This is fab for getting the kids to eat their veg because they love pasta and lots of brightly coloured veg makes it very eye catching!
Twitter: twitter (username)
January 16, 2013 at 6:20 pm
Vegetable ‘pie’
10 oz pack of frozen broccoli and cauliflower florets thawed and drained (or use fresh boiled for 5 minutes.)
1 small onion chopped finely
1 small green or red pepper chopped finely
2 oz grated cheddar cheese
sprinkle all of these in a greased 9″ flan dish.
Mix together to crumbs
4 oz self raising flour
1 oz butter
Add
6 oz fat free cottage cheese (drain off the water that sits on top)
2 eggs
a pinch of salt and pepper
1 tsp dry mixed herbs
Pour over the vegetables
Bake at 400′f for 35 – 40 mins
It’s just like a pie because the outside turns to crust as it cooks.
a great way to get veg into kids.
Twitter: annawarner5
January 16, 2013 at 10:39 am
I would recomment Chili with lots of vegetables, its simple and doesn’t take ages to cook and is a great family meal, its a great one for the slow cooker so great for busy mums
1 onion
garlic
red and yellow pepper
small can of sweetcorn
2 cans of kidney beans
2 cans of chopped tomatoes
1 tbsp of chili powder (can be increased for an extra kick!)
1 tsp cumin
pinch of cayenne pepper
combine all the ingredients in a slow cooker, cook for 6-8 hours, serve with gluten free rolls or part bake bread or tortilla chips
enjoy!
anna w recently posted..Dating Dress Diary
Twitter: flightsideuk
January 16, 2013 at 3:57 am
Ingredients:
1 avocado
2 eggs
Method:
Heat oven to 220.
Cut avocado in half, remove stones and bake for 15 minutes.
Meanwhile, poach the eggs using your prefered poaching method.
Drain the poached eggs, remove avocado from oven, and serve the egg into the ‘well’ of the avocado.
Season with salt and pepper as desired.
Twitter: twitter (username)
January 15, 2013 at 8:26 pm
Vegetarian Chilli (makes four portions)
This recipe isn’t too difficult or expensive but is super tasty served on a bed of basmati rice!
Ingredients:
3 small onions
1 red pepper
1 carrot (chopped into big-ish cubes)
1 can of kidney beans
2 tins of tomatoes
3 – 4 teaspoons of cumin (or to taste)
1 – 2 teaspoons of Italian herbs
a pinch of salt
a pinch of sugar
Finely chop and fry the onions and garlic until they are quite soft. Add the chopped pepper and fry a little longer before adding the cumin and stirring it through. Add the carrots and fry for a further minute or so before adding the tomatoes. Simmer and allow it to reduce before adding the kidney beans, salt, sugar and Italian herbs.
Twitter: twitter (username)
January 15, 2013 at 3:45 am
Charoset
INGREDIENTS:
3 apples, peeled, cored, and chopped
1 Tbsp. lemon juice
1/2 cup chopped walnuts OR golden raisins
1/4 tsp. ground ginger
1/4 tsp. cinnamon
2 Tbsp. sugar
3 Tbsp. Concord grape wine OR Concord grape juice
PREPARATION:
In medium bowl, toss apples with lemon juice until coated. Add remaining ingredients and toss gently. Cover and chill for at least 6 hours before serving. Serves 6-8
Twitter: lynfordthecrab
January 14, 2013 at 9:29 pm
Breakfast Fruit Seed bars
100g sunflower seeds
100g sesame seeds
100g pumpkin seeds
100g semi dried cranberries
100g semi dried blueberries
100g gluten free oats
2 tbs soft brown sugar
1tsp cumin seeds
1 tsp cinnamon
1 tsp ground coriander
1 x 397g tin condensed milk
150g unsalted butter cubed
Preheat the oven to 180/gas mark 4.
Line a square baking tin with greaseproof paper
Put the seeds,fruit,oats, sugar and spices in a bowl and mix well
Put the condensed milk and butter in a bowl and place over a pan of gently simmering water, melt together until well blended and hot, this usually takes about 15 mins
Stir this mixture into the fruit and seeds
Spoon the mixture into the tin and press down well
Bake for about 20 mins until lightly golden, remove, allow to cool and cut into bars
Twitter: AttachmentMumma
January 14, 2013 at 5:25 pm
My girls are addicted to ‘green pasta’ – penne wit whatever green veg we have (broccoli, asparagus, green beans, broad beans, peas, flageolet beans, mange tout, anything green basically fresh,frozen, even tinned) and pesto (freshly made or a jar). They love it so much they eat loads and easily get in up to 3 of their 5 a day in one meal!
Attachment Mummy recently posted..Sponsored Video: How To Make a Sugar Rose
Twitter: twitter (username)
January 14, 2013 at 12:52 pm
Pasta with Roasted Veg Sauce
This pasta dish includes a super healthy tomato-based sauce, filled with a selection of roasted veg – a bit of a hidden gem! Use sweet-ish root veg like parsnips and sweet potatoes for a sweeter sauce that that kids will love.
Serves 4
300g pasta (use wholemeal or gluten free for a healthier alternative to white)
800g chopped tomatoes, or passata
1 sweet potato
1 large parsnip
1 large carrot
1 butternut squash
2 onions
Squeeze of tomato puree
1 tablespoon olive oil
2 tablespoons lemon juice
Herbs and seasonings to taste
1. Preheat oven to 200 degrees
2. Peel veg (try keeping the skin on the butternut squash – it turns lovely and soft when roasted, and in chock full of goodness)
3. Chop veg into thick, chunky pieces
4. Place veg onto a lightly oiled baking sheet, top with a little more oil, and cover with herbs and seasonings. Some freshly ground black pepper and smoked paprika work well
5. Roast veg for 30-45 minutes (depending on how thick the pieces are)
6. Boil pasta for 10-15 minutes until al dente or soft, depending on taste
7. Pour tomatoes or passata into a large mixing bowl, and add lemon juice and tomato puree. Also add any seasonings such as black pepper and Italian-style herbs. You could also add some chilli powder, or fresh chillies, for a bit of a kick
8. Add well roasted veg to the tomato mix, and blend with a hand blender until you reach the desired consistency. This can be completely smooth, or with some small lumps remaining for a bit of texture.
9. Heat the hidden veg sauce until hot, and serve over pasta.
10. Enjoy as is, or serve with some grated cheese or a garlic sauce.
Twitter: scarletblanc
January 14, 2013 at 12:21 pm
Superwoman Salad
flaked Mackeral fillets
thinly sliced radishes
a head of cooked broccoli
a sprinkling of sunflower seeds
srouts such as alfalfa or surple radish or bean srouts
3 tsp olive oil and ! tsp red wine vinegar mix together for dressing
add ingredients to a bowl and mix then cover with dressing
Twitter: queenlizard45uk
January 14, 2013 at 11:13 am
This is one of my fav dishes because its soooo simple! – Linguine with cherry tomatoes & goat’s cheese
200g linguine , 250g cherry tomatoes , halved , a decent handful green olives
1 tbsp capers , rinsed 1 pack basil , roughly chopped and ½ log/pack of goat’s cheese , about 50g.
All you need to do is boil the pasta and them combine all the ingreiants at the end. Simple and healthy!
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January 13, 2013 at 9:41 pm
I love ratatouille at this time of year and I follow this method on uktv.co.uk.
Ingredients:
4 tbsp olive oil
2 medium onions, quartered
2 clovesgarlic, crushed
1 red pepper, sliced
1 yellow pepper, sliced
2 large aubergines, halved horizontally then sliced into 3cm pieces
3 medium courgettes, sliced into 3cm pieces
400 g canned chopped tomatoes
small bunchbasil, leaves torn
slices of sourdough bread, to serve
Method:
1. Heat oil in a large casserole dish and sweat the onions and garlic for 10 minutes on a low heat with the lid on.
2. Add the peppers, aubergines and courgettes. Season with salt and pepper, stir and cook for a further 20 minutes with the lid on.
3. Pour in the chopped tomatoes, stir and check the seasoning. Cook for a further 5 minutes without the lid. Stir in the basil.
4. Serve with chunky slices of sourdough.
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January 13, 2013 at 8:25 pm
Sprout and Stilton soup
Serves at least 4
500g prepared Brussel sprouts (Couple of outer layers peeled off and stump removed from bottom)
1 medium/large potato (Peeled and cut into pieces)
25g-50g Stilton (depending on fondness)
2 cloves garlic
Milk
Place the brussels, potatoes and garlic in a saucepan and cover with water. Boil until relatively soft. Place the boiled veg into a food processor and blend until smooth. It may help to pour a little bit of the water from the pan in with the brussels. Return the blended mixture to the pan spoon by spoon, stirring in with the remaining water until completely mixed. Add milk until the soup is a consistency of your liking. Crumble in the stilton and stir on a medium heat until it has melted into the soup. Serve with some warm, crusty bread.
NB The soup should be a light green in colour and is best (personally) when at a fairly thick consistency.
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January 13, 2013 at 8:25 pm
Sprout and Stilton soup
Serves at least 4
500g prepared Brussel sprouts (Couple of outer layers peeled off and stump removed from bottom)
1 medium/large potato (Peeled and cut into pieces)
25g-50g Stilton (depending on fondness)
2 cloves garlic
Milk
Place the brussels, potatoes and garlic in a saucepan and cover with water. Boil until relatively soft. Place the boiled veg into a food processor and blend until smooth. It may help to pour a little bit of the water from the pan in with the brussels. Return the blended mixture to the pan spoon by spoon, stirring in with the remaining water until completely mixed. Add milk until the soup is a consistency of your liking. Crumble in the stilton and stir on a medium heat until it has melted into the soup. Serve with some warm, crusty bread.
NB The soup should be a light green in colour and is best (personally) when at a fairly thick consistency.
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January 13, 2013 at 8:15 pm
Gluten Free Pitta Pizzas is our family favourite. It’s quick and easy, suitable for Coeliacs and non-Coeliacs and can be as healthy as you like.
Use one Gluten Free Pitta Bread per person (flavoured or plain depending on preference), cover the top of each Pitta with Tomato Puree or BBQ sauce, add a thin layer of cheese (Lactofree Hard Cheese is great if you’re Lactose Intolerant as well as Coeliac or Reduced Fat Cheese for those watching their weight).
Toppings can be anything you choose, meat, fish, vegetables, fruit – this can be a real family activity as everyone makes their own brightly coloured pizza (kids will eat all sorts of vegetables if you make it fun!). A favourite toppings of ours are Sweet Chilli Sauce, Chicken & Peppers & Pineapple.
When the toppings are all loaded, lightly sprinkle some more grated cheese over the top.
Cook the pizzas on a wire rack in the oven at approx 200C for about 15 mins or until the cheese begins to bubble.
Serve with Salad and a Homemade Gluten Free Baguette basted with Garlic Butter (cooked alongside the Pizzas)
Twitter: kimmer2111
January 13, 2013 at 7:12 pm
My girls love Fruit Pizza!! I buy the ready made pizza bases….Heat them up and when they have cooled top them with yoghurt and slices of fruit….strawberries, Kiwi fruit, oranges, blueberries & banannas
Much healthier than a normal pizza!
Kim Carberry recently posted..Silent Sunday!
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January 13, 2013 at 5:47 pm
I’ve tried this and it’s so tasty yet healthy too, the perfect start to any day
Indulgent Breakfast Pots
1 small banana
about 4 oz / 1/2 cup natural or Greek yogurt
2 tsp dark brown soft sugar
2 tbs crunchy cereal
handful raspberries
Slice the banana and place in a glass, cover with the yogurt, then sprinkle the sugar over and leave in the fridge overnight.
Just before serving sprinkle over the cereal and the fresh berries.
There’s no reason why you cannot use non-dairy or soy yoghurt.
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January 13, 2013 at 5:44 pm
Prawn fruit kebab
Prawns Cooked
1 melon chopped into pieces
Grapes
1 pineapple peeled and chopped into cubed pieces.
For the dressing you need:
3 limes, 1 tbsp of grated ginger, 1 crushed garlic clove, 1 chopped deseeded red chilli, 1 tbsp chopped coriander.
Marinade the prawns in the dressing for 1 hour.
Arrange the prawns, grapes, melon and pineapple alternatively on the skewers.
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January 13, 2013 at 4:06 pm
This is one of my own creations using low fat fromage frais rather than a stodgy fattening cheese sauce. Lots of lovely veg to help towards your 5 a day too & it’s quick & easy to make, just 30 minutes from start to finish
Cheesy Winter Vegetable Potato Bake
Ingredients
500g Charlotte New Potatoes (sliced)
300g frozen baby carrots
300g frozen broccoli florets
300g frozen cauliflower florets
500g low fat fromage frais
100g Lancashire cheese
Heat oven to 220, gas mark 7
Place sliced potatoes in boiling salted water, bring back to the boil & simmer for 10 mins
Place carrots, broccoli & cauliflower in boiling salted water, bring back to the boil & simmer for 5 minutes
Transfer vegetables into an ovenproof dish
Spoon over the fromage frais
Top with potatoes
Crumble cheese on top
Cook for 15 mins
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January 13, 2013 at 2:07 pm
You can increase the amount of fruit children eat (and quietly introduce new ones which can be eaten raw in the future) by making a pudding. Grease a large pyrex dish and put your choice of fruit (chopped) into the bottom – berries or cherries, apricots, pineapple etc. Top this with sliced eating apple (Royal Gala is particularly good), and top with sponge mixture to which you add a space they will like – e.g. cinnamon or ginger. About 35/40 minutes in the oven is enough and it’s delicious hot or cold.
Oooh that sounds good Hazel! I’ll give it a go with my two and see what they think. Thanks for entering the competition, good luck!
Twitter: downwithgluten
January 13, 2013 at 12:47 pm
I like celeriac (and have sometimes been called it when explaining I’m a coeliac). However my husband doesn’t, and I’ve been trying to find a way of bringing him round to it. Celeriac and potato mash hasn’t worked but I’ve hit the jackpot with celeriac soup. It’s very simple to make.
Simply peel and dice your celeriac and boil it in pan of water until soft. Drain and put into a food processor with some vegetable stock (make up one stock cube as per your pack instructions), sage, sour cream (several dollops), a hefty amount of pepper and a little salt. Whizz it all up and taste to get it just right for your palate. You can serve it with an additional swirl of sour cream, and with some warm gluten free rolls and butter.
I made this as a starter for a dinner party and it went down a treat. We’ve had it again several times since.
mmm I love soup and very much like the sound of your recipe for celeriac soup Elizabeth! I like the fact that’s it’s easy to make and uses every day ingredients. It sounds like your husband has given it the thumbs up and your dinner party guests too which is brilliant. Think I will add celeriac to my next shopping list! Thanks for entering and good luck!