Frozen Banana Dessert

frozen banana dessert frozen banana dessert with chopped nutsApparently 1.4 million bananas are thrown away every day! How many of them are yours?

I usually make banana bread or banana and oatmeal muffins with my old bananas but when I saw this recipe for banana icecream I started putting my over-ripe bananas in the freezer straight away!

A few weeks later when I had enough bananas in the freezer, I discovered that the blitzing process is made a lot easier if you slice the bananas quite thinly before you freeze them, and let them thaw slightly before turning the processor on!

So far, we’ve had just plain banana, and some topped with chopped nuts & everyone has loved them – next time we’re going to try making lollies!

Frozen Banana Dessert

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 3 large, very ripe bananas – peeled, cut into thin slices and then frozen
  • 0.5 tsp cinnamon
  • 0.5 tsp vanilla extract

optional extras

  • fresh fruit, chopped
  • chocolate chips
  • coconut flakes
  • nuts or seeds

Instructions

  1. Let bananas soften at room temperature for about five minutes.
  2. Blitz bananas, cinnamon and vanilla in a blender until smooth and creamy, this may take a few minutes.
  3. Pour into bowl, top with extras and serve immediately, or add to your favorite ice-lolly molds and freeze for later.

 

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Fruity Waffles

It’s at times like these that I wish I had a waffle maker. Then I remember what I PITA the machine I used to have was, and that I have no room in the kitchen cupboards for one, and that if I had one I wouldn’t be able to restrain myself & would be eating waffles all the bloody time!

So, we will stick to buying the shop bought ones occasionally. I spent a fortune on the fruit, but we had enough left over for fruit salad for tea.  I was surprised that the only one who wanted the fromage frais. I think DH would have liked some maple syrup, but really, the sugar on the waffles was more than enough.  The kids loved arranging the fruit too 🙂

Fruity Waffles

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • some waffles
  • some fruit
  • some fromage frais, creme fraiche or cream

Instructions

  1. warm the waffles
  2. serve with toppings

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Cherry Choc Chip Icecream

Cherry Choc Chip Icecream
Cherry Choc Chip Icecream

DC1 (5) absolutely adores cherries, so when this recipe for Cherry Choc Chip icecream popped up on my facebook feed (like Super Healthy Kids here) I knew I had to make it.

It’s the same kind of things as the Frozen Berry Yogurt we all love, you just make it a couple of hours ahead & pop in the freezer.  As expected, it was very easy to make & absolutely delicious.  I only had plain yogurt, so added a tsp of vanilla essence to the mix.

Cherry Choc Chip Icecream

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 cups frozen cherries
  • 0.5 cup vanilla yogurt/soy yogurt
  • 0.5 cup mini dark chocolate chips

Instructions

  1. blitz the frozen cherries with the yogurt in your blender
  2. stir in the chocolate chips
  3. put in the freezer for a couple of hours before serving

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Chocolate Boobie Balls

chocolate enery balls
chocolate energy balls

In the past I’ve read lots of opinions on foods to avoid when breastfeeding, but only recently heard about eating lactation cookies to increase your milk supply!  Obviously, I was keen to investigate, but wanted to find a slightly healthier version… Google suggested several recipes, and I chose these little chocolate balls as they seemed like the were the healthiest, easiest, and, well…. most chocolately 🙂

After reading around the subject, it seems the ingredients that are thought to help increase your milk supply are oats, brewers yeast & flax seed.  If you have no need to improve lactation, then you could omit the brewers yeast & flax seed from this recipe, but they are good for you in other ways (e.g. brewers yeast is full of B vitamins, and flax seed contains omega-3 essential fatty acids) and guys, rest assured that despite eating loads of these, DH still hasn’t started lactating yet.

The original recipe used Almond Butter, but I used Peanut Butter instead – I’m sure any other nut butter could be used.  If you wanted to make these vegan, I’m sure you could replace the honey with more maple syrup, but I haven’t tried doing that yet. (Let me know if you do).  I forgot to add the sunflower seeds one week, but no-one complained.

This recipe makes about 50 delicious little balls, which if you are lazy like me can seem like a bore to make.  However, resist the temptation to make fewer bigger balls.  If you do this you won’t be able to secretly stuff them in your mouth without the kids/husband noticing, which means you will have to share them!

But do they work?  To be honest I don’t know…. Luckily I have never had any supply problems, but I do feel like I have more milk later in the day, and we seemed to get through the 8 week growth spurt fairly easily, so perhaps they have helped?   Regardless of whether they improve lactation or not, they are a relatively healthy little snack for me to hide in the fridge and munch on whenever I feel the need!

Chocolate Energy (Lactation) Balls

  • Difficulty: easy
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Ingredients

Instructions

  1. mix everything together
  2. chill in the fridge for 30mins
  3. roll into small balls & store in the fridge

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Mexican Quinoa Salad

Mexican Quinoa Salad
Mexican Quinoa Salad

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

Mexican Quinoa Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients Ingredients

  • 0.5 cup uncooked quinoa
  • 400g tin black beans, drained & rinsed
  • 325g tin sweetcorn, drained
  • 1.5 cups cherry tomatoes, quartered
  • 1 red bell pepper, diced
  • 0.5 cup chopped fresh corriander(or more to taste)

Dressing

  • 1/3 cup olive oil
  • Juice from 1 lime

to serve

  • ciabatta or other nice bread
  • 1 avocado, diced

Instructions

  1. Rinse and drain quinoa.
  2. Add to a pan of boiling water & cook for 10 minutes (this was perfect for me, YMMV)
  3. Rinse and drain black beans
  4. In a small bowl, add dressing ingredients and whisk together to thoroughly combine.
  5. In a large bowl, add the cooked quinoa with all other salad ingredients.
  6. Pour dressing over the top and toss to combine or serve with the dressing on the side.
  7. Can either serve immediately or chill before serving.

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Thai Peanut Noodle Salad

Thai Peanut Noodle Salad
Thai Peanut Noodle Salad

I’ve been on the lookout for salads the whole family will enjoy & this recipe from the Oh She Glows Cookbook (on my amazon wish list!) is a noodly variation on our favourite raw pad thai & everyone loved it.

Thai Peanut Noodle Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

for the sauce

  • 1 large clove garlic
  • 2 tbsp. toasted sesame oil
  • 3 tbsp. peanut butter or almond butter
  • 2 tbsp grated fresh ginger (optional)
  • 3 tbsp. fresh lime juice, plus more as needed
  • 2 tbsp plus 1 tsp low-salt soy sauce or tamari

for the salad

  • 4 portions of soba noodles
  • Extra-virgin olive oil, for the noodles
  • 1 (16 oz) bag frozen shelled edammame, thawed
  • 1 sweet red pepper, diced
  • 0.5 cucumber, diced
  • 1 carrrot, julienned
  • 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

Instructions

  1. Make the Sauce: Combine the garlic, sesame oil, peanut butter, ginger, and 2-3 Tbl water in a food processor and process until smooth.
  2. 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).
  3. 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.
  4. Serve!

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Cherry Cake

Cherry Cake
Cherry Cake

A couple of years ago, DC1 asked if she could make a cherry & raisin cake.  We both enjoyed making it & it tased lovely, but she did then pick all the raisins out of her slice (she likes raisins, just not ^in^ things….)

So, as the grandparents were visiting, I thought we would try making a plain cherry cake, and found this recipe.  DC1 thought it was very funny that she had to wash the cherries & as always we set aside a few for her to eat after we had finished cooking (this stops her being tempted to eat any while we cook).

The cake was very easy to make (I just halved the cherries as I was too lazy to quarter them), and everyone agreed it tasted absolutely delicious!    The original recipe claims this tastes even better after a few days, but we didn’t leave any to see if this was true!

Cherry Cake

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 115g  butter
  • 115 g caster sugar
  • 2 large organic, free-range eggs
  • 130g plain flour
  • 0.25 tsp  baking powder
  • 40g ground almonds
  • 230g glace cherries, halved

Instructions

  1. Halve the glace cherries then wash them well in warm water. Dry well with kitchen paper and set aside for a few minutes to dry more.
  2. Pre-heat the oven to 140C
  3. Cream the butter and sugar together until light and fluffy.
  4. Add the eggs, flour and baking powder, fold together gently until well combined.
  5. Toss the dry glace cherries in the ground almonds then fold this into the cake mixture by hand, stirring gently to avoid bashing the cherries too much.
  6. Spoon the mixture into a lined tin and bake at 140C for 1 – 1.5 hours, until the cake is light golden on top and springs back when lightly pressed in the centre.

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