We *love* flatbread & for years we have been buying it pre-made from the supermarket. However, in my quest to reduce the amount of plastic waste we generate I looked into making it ourselves & it is SO very easy to make, we haven’t looked back & I get the kids (5, 8 & 11) to make it whenever possible! 🙂
Here’s a link to the original recipe – we slightly reduce the salt & omit the herbs because the children prefer it plain. The recipe makes three flatbreads which is perfect for us (2 adults, 3 kids). I did get greedy once & made more, but it was just too much for us. I did then discover that if I baked it in the oven again for a few minutes, it made tasty nacho chips for snacking on the following day.
I’m always looking for quick & easy meals for the kids, especially ones which can be prepped ahead. I spotted these spicy bean wraps while having a nose around on the Vegetarian Society’s Website & thought the kids would love them. For a bit of variety I also made some carrot & hummus, and cream cheese & tomato ones too.
Strangely, neither DC1(5) or DC2 (3) were that keen on the bean ones, but luckily loved the other ones. I’ll definately be making them again though as DH & I really liked them all!
Since DC3’s arrival I’ve been trying to make my life easier when it comes to meal prep, so I’ve been looking for some interesting salads that are easy to make, I can eat at home, DH can take to work & the kids can have for their tea – this Mexican Quinoa Salad recipe seemed to fit the bill.
The first time I made it I over-cooked the quinoa & there was far too much of it, so the next time I reduced the quanity & the cooking time and it was much better. I also omitted the spring onions, and garlic as neither I or the kids are keen on the in salads (sorry DH!) I also added some avocado, just because we love it
4 spring onions, chopped, plus more for serving (we omitted this as the kids don’t like them)
0.25 cup fresh corriander leaves, chopped
sesame seeds, for serving
Make the Sauce: Combine the garlic, sesame oil, peanut butter, ginger, and 2-3 Tbl water in a food processor and process until smooth.
Make the noodles: Cook the soba noodles according to the instructions on the package. Drain the noodles and rinse them under cold water. Transfer to a large bowl and toss them with a drizzle of extra-virgin olive oil (to prevent them from sticking).
Make the salad: Add the edamame, bell peper, cucumber, carrot, spring onions, and coriander to the bowl with the noodles and toss until well combined.
When I saw this recipe on Oh She Glows I just knew I had to make it! Or rather eat it, anything involving this much chopping I hand over to DH, as although I am perfectly capable, it will take me forever!
After reading the original post, I haven’t been able to justify getting a spiralizer (yet), but I did immediately order a Julienne Peeler, which DH tells me is fab.
Despite some initial suspicion from DD1(5) about the ‘sauce’, the kids both love this & the amount below serves the four of us perfectly.