The kids love these muffins and I love that they have no flour in them! They do have oats but, once thought of as a food containing gluten, recent studies have shown that oats may not have the same harmful amounts of gluten as wheat or barley. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.
- 2 cups rolled oats
- 2 ripe bananas
- 2 eggs
- 1 cup greek yoghurt
- 2 tablespoons honey
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup chocolate chips (you could also use frozen berries if you prefer)
- Preheat oven to 180C and lightly grease a 12 cup muffin tray or line with paper liners
- Place all ingredients except for the chocolate chips (or berries) in a blender or food processor and process on high, stopping every now and then to scrape mixture from sides and mixing in. Process until batter is smooth and the oats have broken down completely.
- Stir in the chocolate chips of berries
- Divide the batter between the prepared muffin tins and bake for 30 mins or until golden brown on top
I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted! I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc. So so good and no refined sugars, which is always a bonus! I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!
Frozen Yoghurt Muesli Bites
Frozen Yoghurt Muesli Bites
Makes about 16, depending on the size of you ice tray. All you need is:
Using your finger and some coconut oil grease inside of each ice cube tray with oil. You can use any cooking oil. Combine the muesli and yoghurt and mix well. If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine. Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture. Freeze for at least 2 hours or overnight. Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.
This is pretty much a staple lunch in my house, sometimes I swap the ingredients around a bit depending what’s in the fridge/pantry. The kids love it, minus the green bits of course, but I try and sneak them in sometimes. If you cook the kale first it shrinks a bit and doesn’t look so obvious. I also love to add avocado. And instead of brown rice you can use quinoa or couscous, whatever takes your fancy, or is readily available!
- 1/4 cup uncooked rice
- 1/2 cup water
- 1 tsp bouillon (or dry vegetable or chicken stock)
- 1 kale leaf
- 1/4 cup corn
- 25g feta cheese
- 2 Tbsp pumpkin seeds
- 1 Tbsp chia seeds
- 1 egg
- parsley to garnish
Bring water to boil and add brown rice and bouillon. Simmer for 30 – 45 mins, adding more water if you need to. Keep cooking until rice is cooked and water is evaporated. Take off the stove, add the kale and mix around. Tip rice/kale mix into bowl and add the corn, feta and pumpkin seeds, give it a good mix. Bing shallow pan water to the boil and break an egg into it, turn to simmer and cook until poached to your preference. Place cooked egg on top of rice mix and sprinkle with chia seeds. Garnish with parsley.
This roasted cauliflower is a little different than your average roasted cauliflower, and the kids absolutely love it! The recipe comes from a course I’m in the middle of doing – it’s an online cook school called Rouxbe. If you’re at all interested in cooking I highly recommend it, it’s an amazingly informative course chock full of info on all aspects of cooking and nutrition. I’ve been completely blown away by the information I’ve absorbed so far.
- 1 clove garlic
- zest and juice of 1/2 lemon
- 1/2 tsp sea salt
- freshly ground black pepper (to taste)
- 2 to 3 tbsp olive oil (or other oil of your choice)
To make the dressing, crush the garlic over a large bowl. Add the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil. Set aside while you prepare the cauliflower.
Preparing and Roasting the Cauliflower:
- 1 whole head cauliflower
- parmesan cheese* (optional)
To start the cauliflower, preheat your oven to 230 degrees (450° degrees Fahrenheit). Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half. Place the cauliflower into the dressing and toss to coat.
To roast the cauliflower, line a baking sheet with parchment paper or aluminum foil. Lay any flat pieces of cauliflower cut-side down, so they caramelize nicely. Roast for about 10 minutes before tossing. Return to the oven for about 3 or 4 minutes or until it is almost cooked through.
Once it is almost cooked through, grate some fresh parmesan cheese over top, if desired. Place back into the oven for another minute or so, just to melt the cheese.
Transfer to a serving dish and enjoy.
This Chocolate Chia Pudding is so healthy – made with energy boosting chia seeds it actually makes more sense to be eaten as a breakfast rather than a dessert. Not only do chia seeds provide sustainable energy, they are also full of antioxidants, high in fiber and quality protein, and they expand in the stomach which in turn increases fullness and slows absorption of food.
I’ve added some brown rice syrup for sweetness, you can use honey and add more or less depending on your kids or your own taste. Mine seem to like it as is:
- 1 400g can coconut cream
- 1/4 cup cocoa or raw cacao
- 2 tablespoons brown rice syrup or runny honey
- 1 small to medium banana
- 1/4 cup chia seeds
- 1 pinch of salt
Mix all ingredients together in a blender until well combined. Leave overnight in the fridge or at least 3 hours to set.
- 1 cup cashews
- 1/4 – 1/2 cup water
Soak the cashews for about 3 hours, or overnight. Tip cashews and water into a high speed blender and blend until you have the desired consistency, adding more water if you need to – the more water you add the runnier it becomes.
You can either spoon the cashew cream over the top of the Chia Pudding, or if you have a small ziplock bag you may want to spoon the Cashew Cream into the bag, cut a small corner off the bottom and squeeze the Cashew Cream out.
Tots to Teens Magazine is a great FREE magazine, focusing on all things relating to kids, from baby to school ages. It’s available at most Kindy’s, preschools and school’s around New Zealand. Chocka block full of interesting and helpful info, and now with a recipe page! I’m lucky enough to have a regular page sharing some of my favourite recipe’s based on a particular theme each issue. Last issue was Quinoa.
This is a favourite in our family, the kids love it and it’s so easy to make:
Quinoa Mac n Cheese for Tots to Teens Magazine
Quinoa Mac n Cheese
- 1 cup quinoa grain, rinsed and drained
- 2 cups of water or chicken stock
- 1 cup grated zucchini or carrot
- 2 eggs
- 1 cup of milk
- 2 cups of cheddar cheese, grated
- Preheat oven to 180°C
- Bring the 2 cups of water or chicken stock to a boil over high heat in a saucepan, then pour in the quinoa, and continue to simmer over low heat until the water has been absorbed, about 15 to 20 minutes.
- Coat 30 x 20cm dish with cooking spray.
- Whisk together eggs and milk in large bowl. Fold in quinoa first, then zucchini and cheese. Mix well.
- Transfer to prepared baking dish.
- Bake for 25 – 30 mins, until golden on top.
I’m right into cauliflower at the moment, I’ve realised how easy it is to get it into the kids if you make it look like something else! Like this creamy cauliflower with feta and basil – it totally looks like a creamy rice dish and my kids love rice. They also love this dish and they still have no idea that it’s cauliflower; oh how it makes me smile.
- 700g cauliflower florets
- 1 cup water
- 2 teaspoons bullion or vege stock
- 1 cup milk
- 1 onion finely chopped
- 3 cloves crushed garlic
- 100g feta chopped into small squares
- bunch of basil, chopped
Place cauliflower in food processor and pulse until it resembles rice. Heat oil in large saucepan or frying pan, add onion and garlic and cook for a few minutes until softened. Add cauliflower and stir for a few minutes. Mix together water, bullion and milk and add to cauliflower, cook for about 10 minutes, stirring, until tender. Add feta, and basil at the end, just before serving.