Need a quick and easy breakfast, try these Overnight Oats

Save time in the mornings with these Overnight Oats

Mornings can be such a rush, especially trying to get lunch boxes ready, children fed, dressed and shipped off to school on time!  I love to prepare these healthy, easy and supper tasty Overnight Oats the night before so they are ready when I need them the next morning.  They are so easy that a couple of minutes work the night before gets you a lovely tasty breakfast the next day.  They would also be great as a day time snack.

The beauty of these Overnight Oats is that you can use any combination of yogurt and berries.  I like to use plain yogurt and raspberries but if you prefer flavoured yogurt that would work too.  You can mix it with any combination of fruit you have in the freezer.  I like to use Agave Nectar as a healthier option but honey works fine.  Be warned they are very tasty and can be addictive.  I like to top mine with a few nuts such as almonds and sometimes some fresh blueberries.  The world is your oyster as they say!

Overnight Oats

You will need –
(serves 1)

150 g (1/2 cup) plain Yogurt
40 g (1/4 cup) uncooked rolled oats
60 g (1/3 cup) frozen berries
drizzle of agave nectar or runny honey
nuts to serve

Try these quick and easy Overnight Oats for a healthy breakfast

Try these quick and easy Overnight Oats for a healthy breakfast

Try these quick and easy Overnight Oats for a healthy breakfast

What to do –

In a bowl mix together the yogurt, rolled oats, frozen berries and agave nectar.  Cover the bowl and pop it in the fridge overnight (at least 6 hours).  When ready to serve give it all a stir and top with the nuts and you are ready to enjoy!

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Need a quick and easy breakfast, try these Overnight Oats

How to make cauliflower rice, a great healthy alternative, very easy to make

How to make cauliflower rice – a great healthy alternative to rice

I know nothing can fully replace the taste of rice but when I want to be healthy and cut out the carbs (normally when getting swimwear ready!) I use cauliflower rice as an alternative.  Its really easy to make and can be prepared ahead to time and stored in the fridge until needed.  Great way to top up your 5 a day too!  Follow these simply instructions on how to make cauliflower rice.

How to make Cauliflower Rice

You will need –

1 cauliflower
1 onion
1 tablespoon coconut oil (or whatever cooking oil takes your fancy)
salt and pepper

What to do –

Cut your onion into quarters and put into a food processor and chop it finely.
Roughly chop the cauliflower into florets and add them to the food processor.
Process it until its evenly chopped into fine pieces.
It can now be stored in a container and kept in the fridge until needed (will last a good few days)
When ready to eat heat the coconut oil in a frying pan and add the onion/cauliflower mixture.
Season with salt and pepper and stir fry in the pan until its warmed through and tender.

And that’s it, its done!

How to make cauliflower rice, a great healthy alternative, very easy to make

How to make cauliflower rice, a great healthy alternative, very easy to make

How to make cauliflower rice, a great healthy alternative, very easy to make

How to make cauliflower rice, a great healthy alternative, very easy to make

Its an easy healthy alternative to rice that can be served with many dishes.  Try it with my Super easy cheats chilli.  Yummy!

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How to make cauliflower rice, a great healthy alternative, very easy to make

Super easy cheats chilli – great mid week family dinner

Its a great feeling sitting watching the kids at their swimming lessons knowing that dinner is in the slow cooker and ready to eat when we get in.  Chilli is a family favourite so a great mid week meal.  My slow cooker is my friend and this easy chilli can be prepared in the morning and left to do its stuff until ready to eat that evening.

Chilli

You will need –
(serves 4/5)

500g beef mince
1 onion
1 garlic clove
1 green pepper (or whatever colour you have in the fridge)
1 large tablespoon of tomato puree
2 tins of chopped tomatoes
1 large tablespoon of dried mixed herbs
hot chilli powder to taste (depending on how hot you like it)
salt and pepper
1 tin of kidney beans

What to do –

Chop the onion into small pieces and crush the garlic.  Chop the pepper into 1 inch pieces.  Put all the ingredients into the slow cooker (apart from the kidney beans) and season with salt and pepper.  Break up the mince as you put it into the slow cooker and give it all a stir.  Put your feet up and leave to cook away on medium for about 7 hours.  About an hour before the end put in the kidney beans.

When ready to eat serve it up with rice or pitta bread or on top of a jacket potato!  Yummy!  If you want to cut out the carbs or would like more of your 5 a day how about serving it with cauliflower rice (check out my recipe).

This is a great meal to eat one day and freeze the rest for dinner another night.  Double whammy on saving time!

Tip: If it seems too runny cook with the lid off and on high for a while to let it thicken up.

Super easy cheats chilli, great midweek meal for the whole family

Super easy cheats chilli, great midweek meal for the whole family

Super easy cheats chilli, great midweek family meal

Super easy cheats chilli, great midweek family meal

This recipe is also really easy to do without a slow cooker if you don’t own one or forget to prepare it in the morning.  All you need to do is –

Chop all the ingredients (as mentioned above)
In a large saucepan fry the garlic and onion (until soft), add the pepper and tomato puree and fry for a few minutes
Add the mince, breaking it up as you put it in
Add the tinned tomatoes and mixed herbs and season with salt and pepper
Give it all a stir
Cook for at least 40 minutes with the lid on (remove the lid towards the end if it needs thickening up)
Add the kidney beans about 10 minutes before the end

And enjoy!

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Super easy cheats chilli, a great midweek family meal, can also be cooked in the slow cooker

Easter nest cakes, cooking with the kids, Easter fun

Easter nest cakes

Easter wouldn’t be Easter without Shredded wheat Easter nest cakes!  They are a favourite in our house and so easy to make with the kids.

Here is how to make the very yummy Easter nest cakes –

You will need –
(makes 10 Easter nest cakes)

200g milk chocolate
90g Shredded wheat
Mini chocolate eggs
Cupcake cases

What to do –

Break the chocolate into pieces and melt in the microwave or in a small bowl placed over a pan of simmering water.

Easter nest cakes, cooking with the children, Easter fun

Break up the Shredded wheat into a bowl and pour the melted chocolate over the top.  Stir well to make sure it is all covered.

Easter nest cakes, cooking with the kids, Easter fun

 

 

 

 

 

 

 

 

 

Spoon the chocolate covered wheat into the cupcake cases and press down in the middle to make a nest shape.  Place a few chocolate mini eggs in the middle of each nest and chill in the fridge to set.  Then enjoy licking clean the spoon and bowl!

Easter nest cakes, cooking with the kids, Easter fun

Great to share with family over the Easter weekend or keep them all for yourself!  They never seem to last long in our house.

Yummy! 

Time saving tomato soup, Recipes, tomato soup

Time saving tomato soup

This easy tomato soup is cooked in the slow cooker so you can get on with your day.  I will make it one day and store it in the fridge or freezer for another.

You will need –
(Serves 5/6)

4 cans of peeled plum tomatoes
2-3 medium carrots (finely chopped)
2 medium onions (chopped)
3 cloves garlic (left whole)
600 ml chicken stock
10-15 fresh basil leaves
salt and pepper

What to do –

Boil the kettle for the stock (make sure you boil extra water to make a cuppa).

Finely chop the carrots and onions and peel the garlic cloves.

Add all the ingrediants into the slow cooker (I pour some of the stock into each of the empty cans of tomatoes and swish them around before pouring into the slow cooker to get all the tomato juice from the cans).

 

 

 

 

Cook on high for about 5 hours (check the carrots are soft).

Blend it with a hand blender.

 

 

 

Serve it up (topped with grated parmesan and fresh basil leaves if you are feeling fancy) or leave it in the slow cooker on low until you need it.  Or do what I do and put it in containers and store in the fridge or freezer until needed.

Both my kids love tomato soup so it is handy to have in the freezer to pull out for a quick and easy lunch.

Enjoy!