We love “omelettes” made with chickpea flour in our house, and the kids always eat them all up so it’s a great way for them to get plenty of protein and iron. I used sweet potatoes in this Spanish omelette, instead of regular white potatoes, to make it a bit more nutritious, and added some fresh herbs to add more colour and flavour, and I think it tastes really nice! This makes a lovely brunch or easy dinner, served with a simple salad (and the kids like it with ketchup!). It’s pretty versatile so you can add other vegetables and herbs if you like.
Sorry that so many of my blog posts are for pasta sauces, but my kids would eat pasta every night if it was up to them! I find that homemade sauces are a great way to get them to eat something healthy, and I always try to use wholegrain pasta too. This bolognese sauce is not very traditional, but it has added veggies and green lentils, so is nice and healthy, and very quick and easy to make.
I made this very quick and easy sauce the other day to go on some pasta, it’s not very pretty but very healthy, tasted really nice and the kids loved it. Rian called it “ninja turtles pasta” because it’s green! I love that he comes up with these names himself, instead of me having to do it to convince him to eat it!
You could use this as a dressing for other things like grains, potatoes, salads, but we had it with wholegrain rice pasta, and I added some halved cherry tomatoes, pine nuts and baby salad leaves, to try to make it look a bit prettier and be even more nutritious. It takes only a few minutes to make in a food processor and makes a really nice fresh and summery meal. Read More »
I came up with this simple but yummy recipe earlier today when I was stuck sitting on a chair with a sleeping baby in my arms and so hungry I couldn’t stop thinking about what to have for lunch. I love green lentils with pesto, and remembered I had fresh basil, spinach, pine nuts and some Violife Prosociano, so I decided to make a quick pasta salad with lentils and homemade spinach and basil pesto. Then when I was making it I saw some cherry tomatoes so decided to throw them in too. It turned out so delicious that I had to share the recipe!Read More »
This is barely even a recipe, more just an idea for a quick meal, and a great way to make a kid-size pizza! It’s also great fun for kids because they can choose their own toppings for their pizza, and if they choose their toppings, they’re more likely to eat them, I find. You can set up a make-your-own-pizza bar, with different ingredients chopped up in bowls, for example onions, peppers, tomatoes, mushrooms, olives, pineapple, even things like broccoli, kale, chickpeas, anything really. It doesn’t have to be traditional pizza toppings.Read More »
You might have seen videos (vegan and non-vegan) of shepherd’s pie stuffed baked potatoes. I love (vegan) shepherd’s pie so thought it was a great idea, but I’m also busy (and lazy) so don’t get around to making it much. Recipes that have several different steps and use too many pots and dishes are a bit of a hassle, so I decided to make it with a cheat ingredient.Read More »
This recipe is based on a recipe in the River Cottage Veg Everyday cookbook by Hugh Fearnley-Whittingstall. I have a few vegetarian cookbooks and love trying to veganise any of the recipes that aren’t vegan. Some are really easy to veganise, just by leaving out an ingredient or using vegan cheese or something, and some are more challenging. I’ve always wanted to try veganising some of the egg recipes and I’ve been making a lot of vegan frittatas lately so decided to try making a vegan version of this oven-roasted roots frittata.Read More »