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HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

by | Sep 30, 2024 | Edition 7, Featured, Food

HEALTHY HALLOWEEN PLATTER BY KATE DEVINE

Healthy Halloween platter and October Wellness 

Shayne Ward and Sophie Austin

It’s Halloween month! I’m already stocking up on decorations and costumes for the younger boys (the oldest is too cool for school these days and would definitely not wear a halloween costume) and thinking about what food to prepare, of course!  

I’ve been working on some healthy, scary, fun ideas and the winner, with my kids, was a Halloween sharing platter. It’s basically lots of snacks all placed creatively on a platter and decorated for the occasion. Here’s a few ideas, should you wish to create your own!

Things you’ll need:

  • Halloween cookie cutters – I got mine from Amazon or I have noticed them in the baking isles at supermarkets at the moment
  • Edible eyes – as above
  • White cooking chocolate
  • Small marshmallows like what you’d have in hot chocolate
  • Drinking straws – two sizes
  • The rest of the things are basic cupboard/fridge staples
  • Pesky Pumpkins – made from whole, peeled tangerine with a small piece of celery for the stem
  • Strawberry Yummy Mummies – whole strawberries including stem, with melted white chocolate drizzled using a fork to create the bandages and an edible eye in the centre – keep in the fridge until ready to use
  • Monstrous Mouths – using an apple, cut into four equal quarters, remove the core and slice evenly to create ‘lips’, spread with soft nut butter on one side of each slice and put in pairs to use as top and bottom lips. Add small white marshmallows to one piece using the nut butter to stick to and place the other on top. Put out last as they tend to brown quickly
  • Boo Bananas – use 2 bananas, cut in half and slice down the centre to make 4 banana ghosts. Using a knife, cut out small triangle shape around the straight edge to make the bottom of the ghost. Add two chocolate chips for eyes on each piece. Put out last as they tend to brown quickly
  • Creaking Coffin Pittas – using the coffin cutter, cut out as many coffin shapes as required and lightly toast – I paired with hummus/guacamole to dip and placed the edible eye on top
  • Creepy Cucumber Skulls – cut the cucumber into discs, using the bigger of the straws poke out the eye holes and use the smaller for the nostril holes. Using a knife, cut a small semi circle from the sides on the nostrils to the chin to create a skull shape
  • Crustless Spooky Sandwiches – Make a sandwich with a filling of your choice, cut out different shapes using the cookie cutters to make different Halloween themed creations
  • Boiled Bat Cheese – Using the bat cutter, press into hard cheese slices
  • Edible Evil Eggs – Hard boil as many eggs as necessary, wait to cool and remove the shell. Cut in half, lengthways and use black olives, sliced into small triangular pieces as the eyes.

I hope you have fun creating Halloween goodies with your families and don’t forget to tag @the.devine.life and @broodmagazine if you post any pics on social media. We love seeing all your creations!

Happy Halloween!!

      Halloween Foods by Kate Devine
      Kate Devine's Kids tucking into a healthy halloween platter
      written BY KATE DEVINE

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      Rib of beef, Celeriac Puree, & Pommes Anna Recipe by simon wood

      Rib of beef, Celeriac Puree, & Pommes Anna Recipe by simon wood

      by | Sep 27, 2024 | Featured, Food

      Ingredients

      As we hit the Autumn months, we asked our resident chef and food editor Simon Wood to share a mouth watering recipe:

       

      Rib of beef, Celeriac Puree, & Pommes Anna

      BY SIMON WOOD

      Sticky Rib Sauce 

      • 2 Litre Beef Stock
      • 100ml Mirin
      • 100ml Gluten Free Soy
      • 50g Dashi Granules
      • 30ml Lemon Juice
      • 60g Brown Sugar

       

      Beef Rib

      Method 

      Add all of the ingredients to a saucepan and bring to a steady simmer, in an oven proof pan add a little oil and brown your beef rib on all sides before adding the heated sauce mixture. Cook for 5 hours at 180ºc until tender

      Remove the rib and chill in the fridge or if eating straight away remove from the sauce and then start to reduce the sauce into a sticky glaze in a pan and then re add the rib once the sauce is thickened and sticky

       

      Salt bake pastry (Salt baked celeriac sheets)

       

      Celeriac Puree

      • 1kg celeriac peeled and sliced
      • 50g unsalted butter 
      • 200ml double cream

      Method 

      Thinly slice the celeriac before adding the double cream and unsalted butter, and cooking in a saucepan on a low heat for 30 minutes. Then, place into a food processor and blend into a puree.

      Spring Onions

      Slice thinly and add to iced-water to curl

      Pommes Anna

      • 1kg Redskin Potato (Like a Rooster)
      • 250g Butter
      • 1 Bulb Garlic Halved
      • 1 Bunch Thyme
      • 3 Spring Rosemary
      • 1/2 tea spoon maldon sea salt

      Method

      Add your butter and aromats to a low heat and soften for 6-8 minutes to infuse with the garlic, rosemary & thyme flavour. Then pass so you just have butter left, season it with salt

      Peel and thinly slice your potatoes before layering in a small oven proof rectangular dish, add a little butter with every layer and cook until soft at 170ºc for 35 minutes. Chill in the fridge and Fry until golden when required.

      Rib of Beef
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      Spring Healthy Foods: getting the most out of the season’s natural produce.

      Spring Healthy Foods: getting the most out of the season’s natural produce.

      by | Mar 30, 2024 | Edition 10, Featured, Food

      Spring Healthy Foods: getting the most out of the season’s natural produce.

      Spring Healthy Foods: getting the most out of this season’s natural produce.

      By Kate Devine

      Spring has (nearly) sprung and that means a change in some foods that we should eat to keep us healthy throughout this new season. When foods are in season, obviously they taste better due to being richer in vitamins and minerals, but eating seasonal foods is also more sustainable as they are relevant to your geographical area and therefore require less travel, packaging and storing, while supporting small farmers and the local economy. Growing and consuming crops seasonally not only guarantees flavourful and nutritious produce, but promotes a varied diet and allows the environment to cycle through its natural resources and seasons like it would without human intervention.

      I’m pretty sure we’ve all heard of the tomato shortage that’s swept the nation recently? Or as I noticed on a news app the other day, ‘Salad crisis to hit Britain!’. WOW, no wonder we all panic bought toilet rolls in the pandemic! Well, rest assure, it’s only due to the unexpected weather conditions abroad, therefore the fruit and veg that gets imported hasn’t grown as it should. I’ve read that things will return to ‘normal’ within 6-8 weeks so no need to panic people!

      Here’s a list of some of the foods, and their amazing properties, that are in season during Spring:

      Apple – help balance blood sugar levels, strengthen bones, lower cholesterol and provide relief from constipation and diarrhoea
      Artichoke – help balance blood sugar levels, lower cholesterol, aid the digestion of fat and has a mild laxative and diuretic
      Asparagus – help strengthen the immune system, keeps blood vessels supple, removes energy-draining toxins and has a mild laxative action
      Beetroot – Has a liver-cleaning action, lowers the risk of heart attack, improves blood oxygen uptake and has an anti-diabetic effect
      Broccoli – promotes collagen synthesis, strengthens the immune system, promotes prostate health and protects eye health – make sure to eat the leaves as they contain the most beta-carotene
      Cabbage – helps heal ulcers, supports healthy liver function, fights free-radical damage to skin
      Carrots – help lower cholesterol, powerful antioxidant, aids digestion and feeling of fullness and helps maintain good eyesight
      Chicory – promotes healthy digestive tract, removes toxins from the blood, natural sedative properties and has a mild diuretic action
      Leeks – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and have a gentle diuretic and laxative
      Parsnip – helps lower cholesterol levels, contain anti-inflammatory and anti-fungal properties, boosts your immune system and aids digestion
      Purple Sprouting Broccoli – contains more antioxidants than green varieties but more prone to nutrient loss when cooking
      Radishes – help lower blood pressure, supports healthy liver function, treats congestion and inflammation
      Rhubarb – helps strengthen bones, protects against neurological-degeneration, lowers cholesterol and helps protect eye health
      Spring Onions – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and contains immunity-boosting sulphur compounds
      Watercress – contains anti-cancer substances, aids digestion, promotes clear skin

      Try to include these foods in your diet as much as possible over the next few months to ensure you and your family are getting the most out of this seasons natural produce.

      To find the best quality products check Ocado at Latest Deals

      Shayne Ward and Sophie Austin
      written BY KATE DEVINE

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      SPRINGTIME SALAD BY AUNTIE CATH

      SPRINGTIME SALAD BY AUNTIE CATH

      by | Mar 30, 2024 | Edition 10, Featured, Food, Trending

      Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses, but what some people may not know is that Cath’s other huge passion in life is Food! After studying nutrition whilst on maternity leave with her first child, Caths enthusiasm for food grew – especially for nutritious, budget friendly, tasty family meals…

      “With a little tease of summer last week I thought I’d share one of my favourite salad recipes with you. This is my spring/summer go to – light and full of fresh ingredients. Feel free to tag me and BROOD into your dishes – ENJOY!” – Catherine Tyldesley

      Brood Live

      SPRINGTIME SALAD

      INGREDIENTS

      * 2 tbsp. fresh lemon juice
      * 1/2 tsp. Dijon mustard
      * 1/4 c. extra-virgin olive oil
      * Kosher salt
      * Freshly ground black pepper
      * 5 c. packed baby spinach (5 oz.)
      * 2 rotisserie chicken breasts, cut into 1/2″ pieces
      * 2 c. thinly sliced strawberries
      * 3/4 c. chopped toasted pecans
      * 1/4 small red onion, thinly sliced
      * 5 oz. feta, crumbled

       

      METHOD

      * Step 1


      In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.

      * Step 2


      Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.

      * Step 3


      Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.

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      Auntie Cath Cooks Tandoori-Spiced Monkfish

      Auntie Cath Cooks Tandoori-Spiced Monkfish

      by | Jan 10, 2024 | Food

      Auntie Cath Cooks Tandoori-Spiced Monkfish

       

      Ingredients:

      • 280-300g monkfish tail fillet, the thick end
      • 1 tbs rapeseed oil
      • A knob of butter
      • 50ml water
      • Squeeze of lemon juice
      • For the tandoori spice mix:
      • 1 tbsp each of salt and powdered ginger, cumin, coriander, paprika, turmeric and cayenne.
      • For the dal:
      • 100g red lentils
      • 1/2 tspn turmeric
      • 2 tbsp butter
      • 1 tspn cumin seeds
      • 2 shallots or equivalent in onion, peeled and finely chopped
      • 1 fat clove of  garlic, finely chopped
      • 1 small medium hot chilli, seeds included, finely chopped
      • 2 heaped tbsp tinned chopped tomatoes
      • 1 tbsp chopped fresh parsley (or coriander)
      • 2 or 3 heaped tbsp creamed coconut
      • Salt and pepper, to taste

       

       

      Auntie Cath Cooks Tandoori Spiced Monkfish
      Benson-for-beds

      Method:

      Pre-heat the oven to 180C/350F/Gas Mark 4. Cut the monkfish into two even fillets, dust all over with the tandoori spice mix and set aside. If you refrigerate it, remember to take it out 10 minutes before you start cooking.

       

      Put the lentils in a small pan and add enough cold water to cover them by about an inch. Bring to the boil, skim off any scum, then add the turmeric and a knob of butter (about 1 tbsp). Cover and simmer gently until they’re soft, stirring occasionally.

      In a small frying pan, dry-fry the cumin seeds for a minute or two, then pour into a bowl and put to one side. In the same pan, melt another knob of butter and gently fry the garlic, shallots and chilli until the onions are soft and golden. Add the chopped tomatoes and toasted cumin seeds and stir through.

      Stir this into the lentils, which should be quite porridgey by now, and add the creamed coconut and chopped parsley. Season to taste with salt and pepper, stir well to mix and set aside to keep warm.

      Heat an oven-proof, non-stick pan and trickle in the rapeseed oil to cover the base. Add the monkfish fillets and colour them all over, then place in the oven for 10 minutes.

      Remove from the oven, place on the hob, and add the butter, water and a squeeze of lemon juice. Once the butter has melted, baste the fish with the spicy juices for a minute or two.

      Slice each piece of monkfish into four discs. Divide the dal between two plates and serve the fish on top, garnished with more herbs if you like.

      Auntie Cath Cooks Tandoori Spiced Monkfish
      BROOD live

      Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.
      Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

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      Improve your Mood with your Food

      Improve your Mood with your Food

      by | Oct 5, 2023 | Balance, Food

      Improve your Mood with your Food

      October, the month of spookiness and seasonal changes.

      I can’t tell you how many time I’ve discussed the weather with clients over the past month. A strange sentence to begin with, I know, but bear with…

      There’s been a definite shift in temperature and autumnal days are getting more and more. Thankfully, these include crisp, sunny days but so far, there’s been more rainy and dull days. This is the reason why I wanted to quickly discuss something that has been cropping up a lot in my clinic recently…Seasonal Affective Disorder or SAD.

      SAD is a hormonal imbalance between melatonin and serotonin; due to the reduced amount of time we spend outside during the colder months. It affects approximately 2 million people just in the UK alone and is predominantly more common in women than men.

      As the days begin dark and draw to a close earlier and earlier, you may find yourself feeling a bit ‘meh’ more than usual. Here’s the sciencey bit – a small gland in the brain called the pineal gland, produces more of the hormone melatonin during the winter months, which regulates glandular function and makes us feel more sleepy. Serotonin, Melatonin’s counterpart, is known as the ‘happy hormone’ and is secreted during daylight exposure. Therefore, the less daylight, the less serotonin and the more out of balance the two become.

      Symptoms may include:

      • Low mood
      • Appetite increase/food cravings – when there is insufficient daylight available, the body will try and boost its serotonin levels by craving sugary, starchy carbohydrates and fatty foods
      • Low energy
      • Irritability
      • Difficulty concentrating
      • Low libido
      • Depression
      • PMS-type symptoms
      • Increased desire to sleep – sleepy during the day but unable to sleep at night
      • Increased feeling of ‘feeling useless’
      KATE DEVINE. IMAGE © TOM PITFIELD PHOTOGRAPHY

      I always recommend to my clients to try to get outside as much as possible; for a walk/exercise, enjoy your down time by sitting reading a book outside/drinking a mug of something warm, gardening, walking your dog/cat (that’s a thing, right?). It doesn’t have to be anything too overwhelming, but getting that exposure to natural daylight will help to keep a balance between the sleepy and happy hormones!

      Light therapy is another good way of balancing those hormones for those times when you can’t get outside. A light therapy box or lamp mimics outdoor light. It is composed of fluorescent lights on a metal reflective base with a plastic screen on top to diffuse the light and filter out harmful UV rays. All you have to do is sit in front of it, close enough so that your eyes and skin can absorb the light (follow the manufacturers instructions as they all differ slightly). The machine gives off a bright light that simulates outdoor sunshine, therefore boosting serotonin, melatonin and vitamin D, as well as other beneficial effects. You can find them at www.lumie.com or Amazon but make sure it has no less than 10,000 lux.

      Supplementation of Vitamin D (especially D3) is a must as well, for the same reason as above – lack of sunlight exposure on the skin. Vitamin D is responsible for the absorption of calcium and phosphorus; both are critical for building bone and maintaining teeth and muscle health. It can also help reduce cancer cell growth, help control infections and reduce inflammation. It is naturally present in only a few foods like the flesh of fatty fish and in smaller amounts in egg yolk and beef liver; but added to some foods like fortified cereals, orange juice, dairy & non-dairy milks.

      I would recommend to supplement during the months of October to March as these are the months we are likely to spend less time outdoors. The Recommended Dietary Allowance (RDA) for vitamin D supplementation for adults is between 800IU-1000IU per day and babies and children between 400IU-600IU per day, with the Tolerable Upper Intake Level (UL) for adults and children age 9 and over is 4000IU per day.

      Avoiding/reducing intake of certain foods and drinks can help alleviate SAD symptoms, such as:

      • Caffeine – coffee, black tea, fizzy drinks/energy drinks
      • Sugary and starchy carbohydrates – chocolate/sweets/processed foods
      • Alcohol – it lowers brain levels of serotonin (happy hormone) so reduce and limit

      Friendly foods to incorporate into your daily diet to help alleviate SAD symptoms would be:

      • Serotonin-boosting foods – poultry (chicken/turkey,) cottage cheese, eggs, spinach, soy, bananas
      • Omega 3 brain-boosting foods – oily fish (salmon/sardines), nuts, seeds, avocado
      • Fibre-rich foods – beans (canellini/kidney), lentils, broccoli, sweet potatoes, bright colour fruits and vegetables
      • B Vitamin foods – liver, poultry, seafood, dairy products (milk, cheese), leafy greens, eggs, legumes (beans/peas/lentils/chickpeas)
      Shayne Ward and Sophie Austin
      written BY KATE DEVINE

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      BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

      BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

      by | Oct 1, 2023 | Christmas, Edition 8, Food

      BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

      I love everything about this time of year. The preparing, the celebrating, the socialising, the woolly jumpers, the cosy nights in watching ‘I’m a celebrity’ religiously for 3 whole weeks! What’s not to love?! Talking of preparing, this the week I’ve been thinking of wholesome, family foods to share with you all to enjoy throughout the festive season. Instead of a main meal, I’m thinking more about a warm, hearty dessert filled with sweet fruits with a crunchy, crumbly texture which is perfect to share with friends and family during the festive season. Introducing the Blueberry Dump Cake. Not the most enticing name for a dessert, I know, but it’s an original American recipe which comes from the concept of this cake – dump and bake! Quite literally you ‘dump’ the ingredients into a baking dish and bake. It’s as simple as that! I use the term ‘cake’ loosely, it’s more of a crumble or cobbler to me but let’s roll with it! It’s pretty simple and take around 40mins to make and bake so you’ll be done in the kitchen in no time.

       

      Here’s the recipe, give it a try, you won’t be disappointed!

       

      BLUEBERRY DUMP CAKE – Serves 8

       

      You will need:

       

      • A medium sized oven proof dish
      • A mixing bowl

       

      Ingredients:

       

      • 3 cups of frozen blueberries – you can use fresh, just reduce the cooking time by 5-10mins
      • 1/2 cup of sugar free sweetener
      • 1 tbsp lemon juice
      • 1/4 tsp Xanthan gum
      • 1/2 cup coconut flour
      • 1/4 cup almond flour
      • 1 tsp baking powder
      • 1 egg
      • 1 tsp ground cinnamon
      • 1/4 tsp salt
      • 1/2 cup melted butter/coconut oil
      • Handful pecan nuts – crushed (optional)

       

      Method:

       

      • Pre-heat the oven to 200 degrees C or 375 degrees F
      • Place the blueberries, sweetener, lemon juice, xanthan gum in a bowl and mix well, coating all the blueberries
      • Once mixed, empty the blueberries into the ovenproof dish
      • In a clean mixing bowl, add the coconut flour, almond flour, baking powder, egg, cinnamon and salt and mix together
      • Layer the mixture over the blueberries
      • Drizzle the melted butter/coconut oil evenly over the top of the mixture
      • Sprinkle the crushed pecan nuts over the top if using
      • Place in the oven for approximately 30 mins or until the top is golden brown
      • Enjoy with piping hot custard or a scoop of your favourite ice cream.
      Festive Fizzy Ice Cubes

      Something else we all enjoy during December is raising a glass with friends and family, below you will find my ‘fizzy fruit cocktail cubes’ recipe which are perfect for both the adults and the children to enjoy!

       

      FIZZY FESTIVE FRUIT COCKTAIL CUBES

       

      You will need:

       

      • Ice cube trays – one regular square shaped tray and one star shaped tray if possible
      • Clear tumbler glasses – to get the full effect of the colourful fruit

       

      Ingredients:

       

      • Fizzy water/lemonade/champagne
      • Blueberries
      • Raspberries
      • Cranberry juice

       

      Method:

       

      • Prepare the fruit ice the night before you plan on making these drinks – start by filling the star tray with the blueberries and raspberries and fill each mould with regular water and place in the freezer
      • Do the same with the cranberry juice in the square shaped ice tray and place in the freezer
      • Once frozen, place the cranberry cube(s) in the glasses first, then a fruit star, then the sparkling water/champagne to get the nice colour gradient in the glass
      • Be careful not to get the fizzy water drinks mixed up with the champagne drinks!
      • Raise your glass and enjoy!

       

      And as usual, don’t forget to share your creations with us @broodmagazine and @thedevinelife and feel free to drop us a DM with anything you might want help with or any nutrition related questions you might have. I’m more than happy to help!

      Shayne Ward and Sophie Austin
      written BY KATE DEVINE

       KEEP UP TO DATE WITH BROOD:

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      Related Articles

      Imposter Syndrome – Do you feel like an imposter?

      by | Oct 10, 2024 | ,

      Imposter syndrome and the anxiety surrounding that feeling of ‘Imposter Syndrome’ is something I still hear a lot of people talk about in one way or another and I I have a view on it that may differ to others, but I would love you to hear me out and see if I can help you adjust your own perspective of what it means to be an imposter!

      read more
      Links
      Follow BROOD:

      KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      by | Jul 22, 2023 | Edition 6, Food

      KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

      BARBIE MOVIE HEALTHY SNACKS

      With the New Barbie Movie turning all things Pink. We thought it would be a good way to reintroduce Kate Devine’s No Bake Pink Healthy Energy Bars to make with your little ones over the summer hols.

      *********

      Updated: July 2023

      I’m sure many of you are juggling work, summer holidays, life in general by now. Uniform shopping, queuing in school shoe shops and spending too many hours searching for just the right pens, pencils and protractors for your cherubs new, squeaky clean pencil case! I do have to laugh though, I mean, it’s as if my kids were last at school a year ago and absolutely nothing will fit them and I must absolutely buy them everything new or else…..what?! They’ll just wear the uniform they wore 8 weeks ago which pretty much still fits them! The sheer panic when trawling the shops is funny really.

      Anyway, onto food talk….more specifically, packed lunches. Trying to find healthy foods that our kids will eat when left to their own devices in the dinner hall is near impossible. They’ll always pick the tastiest options or just not eat what we put in their lunchboxes and go hungry. Neither is ideal. So, I find building their lunchboxes with them the most effective way to get them to eat well. Okay, so let’s be realistic here as well….you’ve been working late or done a million after school clubs and just about manage to feed your kid(s) dinner and get them in bed at a decent hour, then you realise you’ve got to do their lunchboxes! You’re not going to wake them and get them to join you in the slightly tedious process of creating a nutritious yet tasty lunch for the following day. BUT, you can perhaps spend some time over the weekend/evenings chatting and swapping ideas of what they might like to have for the coming weeks lunches. And if you are organised one night, before bed, ask them if they want to help you make their lunch for the next day and that you want to make sure they’re going to enjoy and want everything you put in there. Also, don’t forget they can take leftover dinners such as pasta or rice dishes, which they can eat cold or pittas, wraps or bagels. It doesn’t have to just be soggy sandwiches, crisps and chocolate bars!

      One of the main things I would recommend to incorporate into their lunches is variety. Try to add different texture foods – sweet, salty, crunchy and soft, like pretzels, raisins, grapes, tortilla chips, chocolate rice crackers and nuts (be aware of allergies of course, or anyone in their class or who they sit with that may have nut allergies!). I also find putting their food into individual containers, not only keeps it fresher for longer but you can get really cute little jars and pots for their snacks that they will love as it’s something to show their friends and makes their food more interesting. I get mine from Amazon, they’ve got a huge variety that your kids can get involved in choosing with you.

      I also find that when I pick mine up from school, they are STARVING – and must eat right now or else they’re going to collapse from the hunger! So dramatic. So I’ve been experimenting with healthy energy bars to take at pick up so they can survive the journey home and not collapse along the way! The most popular ones are the Raspberry and Chocolate ones, they are no cook and quick to make with minimal fuss. You can also cut into smaller portions and use in their lunchboxes to help avoid that afternoon sugar dip and keep them alert and brainy! Here’s the recipe for you to try…

      Shayne Ward and Sophie Austin

      No Bake Raspberry & Chocolate Energy Bars

      You will need:

      • Rectangular baking tin – like a bread tin (9inch x 5inch approx)
      • Parchment paper
      • Food processor
      • Spatula

      Ingredients:

      Base – 

      • 1 cup almonds
      • 1 cup cashew nuts
      • 1/2 cup desiccated coconut
      • 2 tbsp Maca powder
      • 2 tbsp cacao powder
      • 1 cup dates
      • 2 tbsp smooth peanut butter
      • 1-3 tbsp almond milk

      Top – 

      • 2 cups frozen raspberries
      • 2 tbsp acai powder
      • 1-2 tbsp rice malt syrup/maple syrup
      • 2 tbsp melted coconut oil
      • 3/4 cup desiccated coconut
      • 1/4 cup chia seeds
      • 1 tbsp smooth peanut butter
      • 1/2 cup cashew nuts
      • 1 tsp vanilla extract

      Optional – 1 cup dark/milk chocolate for the top – melt in a saucepan and use a folk to drizzle over the top before freezing

      Method:

      • Line the baking tray with parchment paper
      • Place all base ingredients – accept almond milk – in the food processor and blend until fine and crumbly – if mixture is too dry and doesn’t bind when pushed down, add a small amount of almond milk until sticky
      • Using the spatula push the base down firmly and place in the freezer while you prepare the top layer
      • Place all topping ingredients into the food processor and blend until smooth – the mixture will still be fairly thick due to the frozen berries
      • Remove the base from the freezer and place the mixture on top of the base and push down with the spatula until firm
      • Add the chocolate drizzle at this point if using
      • Place in the freezer for half an hour and once set, cut into bars or squares if using for lunch box snacks
      • For storage – keep in the fridge for up to 1 week or in the freezer for up to 1 month and remove a piece at a time prior to eating to allow it to thaw.

        NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS
        NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS
        written BY KATE DEVINE

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        Auntie Cath’s Energy boosting flapjacks

        Auntie Cath’s Energy boosting flapjacks

        by | Jun 10, 2023 | Edition 3, Food, Trending

        This month’s recipe is one of my absolute favourites – Auntie Cath’s energy-boosting flapjacks. They’re super healthy and kids are going to love making them. They’re fab for lunch boxes, and you can freeze them!

        Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.

        Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

        SUBSCRIBE TO OUR YOUTUBE CHANNEL AND WATCH AUNTIE CATH COOKS:

        AUNTIE CATH’S EASY ENERGY-BOOSTING FLAPJACKS

        Ingredients
        3 large bananas
        175 g dates chopped
        180 g oats
        75 g butter melted
        1 tsp ground mixed spice
        1 pinch salt

         

        Instructions
        Preheat oven to 180c/Gas 4
        Mash bananas in a bowl (get your hands in there, it’s strangely satisfying)
        Stir in everything else, mix it up and let it stand for 15 minutes
        In the meantime, grease an 8″ square baking tray
        Bake for 20 minutes or until golden brown on top
        Take out of the oven, let cool and then enjoy a little piece of damn healthy heaven!

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        SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

        SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

        by | May 29, 2023 | Edition 4, Food

        VIMTO SWEET & SOUR HANGER STEAK KEBABS
        BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

        “It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.” – SIMON WOOD

        I thought I’d lay out my food and family ethos as well as showing you some amazing hands on child friendly Summer BBQ recipes and a little something for the grown-ups to enjoy.

        Food and families are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and maybe not.

        Dictionary definitions of food include terms such as wholesome, supporting growth, or providing energy. People recognize that food is necessary for the physical survival of their families. Although sometimes the purpose of food intake is only to satisfy hunger, the role of food in families goes much further than meeting physical needs.

        We can all recall many memories, special occasions, sad times and celebrations and in every one of them, Food, will at some point be what joins us together. The flavours, smells and sounds of a meal all evoke a sixth sense in us that immediately transport us to that event or period in time.

        It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.

        Peppers & Spring Onions

        VIMTO SWEET & SOUR HANGER STEAK KEBABS

        Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making.

         

        When I’m cooking in the restaurant or developing a new dish I have one brief. “Classic flavours served with playful authenticity” and this recipe does just that. It reminds me of my first Chinese, even though I’m using local Manchester products, Hangar Steak from my Butcher, Gav at Albion Farm. Vimto, there aren’t many Children (or Adults) that don’t enjoy the soft drink first sold in Lancashire. It was first manufactured as a health tonic in cordial form, then decades later as a carbonated drink. It contains the juice of grapes, raspberries and blackcurrants and that itself generates many childhood recollections.

         

        I use it as the sweetness in my Beef and Green Pepper Glaze, reminiscent of sweet and sour or beef in black bean sauce from family take-away treat nights.

         

        Using measures of two parts Vimto, one water and half red wine vinegar it’s a great yet simple marinade. In a saucepan add a little oil gently soften some sliced shallots before adding in your liquid marinade and reducing until sticky

         

        • 2 Shallots (Sliced)
        • 20ml Sunflower Oil
        • 300ml Vimto
        • 150ml Water
        • 75ml Red Wine Vinegar

         

        • Place a pan on a medium heat and add the oil, followed by the shallots. Soften the shallot gently and then add in the marinade. Reduce by just over half. Later in the recipe you’ll use a bunch of rosemary to glaze the almost cooked kebabs to give them a sticky sweet and sour glaze.

         

        In this recipe I’m using Hangar steak for my kebabs, you can use any steak for this recipe, it will work with Chicken or even Tofu. However I think beef is best and for that you need to get on good terms with your local butcher. I use Butcher Gav (@butcher_gav) from Albion Farm Shop Butchers in Saddleworth. He is an avid Grill master as well as being one of the best butchers in the business, the produce is amazing and it fits this recipe a treat, plus I’m supporting a local business which in the current climate is absolutely vital.

         

        Simon Wood
        BBQ IMAGES © FOR BROOD MAGAZINE

        For this recipe I’m going to cook for the family, that’s me and the kids (and Grandchild) so in total around 8 People. Here is what you’ll need.

         

        • 5 kilos of Beef
        • 8 Large Green Peppers
        • 8 Large Spring Onions (The giant ones)
        • 6 big sprigs of rosemary (to brush)
        • Maldon Sea Salt
        • 8 Metal 14” Kebab Skewers
        • 200ml Sunflower oil
        • 5 Sprigs of rosemary tied with string

         

        Method

         

        • First Dice your beef into equal sized pieces, around 1.5 inches square is best
        • De-seed and chop your peppers into the same size
        • Then, Half your onions
        • Next starting with the onion, then pepper, followed the beef layer up your kebab skewers with a piece of pepper between every chunk of steak.
        • Drizzle in oil and then Season with a good amount of Maldon Salt before grilling at 200ºc turning until thoroughly cooked, around 15 minutes
        • For the last 5 minutes use the sticky glaze and rosemary brush to coat the meat in the delicious marinade. Don’t do this to soon or the sugar will burn before the meat is cooked.

         

        Once cooked, charred and sticky make sure you leave the kebabs to rest thoroughly at least 10-12 minutes, this is so important and, gives everyone time to take in the smell and anticipation of dinner to be served. I would serve this with a simple green salad and a warm and toasty barbequed flatbread.

         

        Now, while you’re waiting for the meat to rest the grown-ups can enjoy this particularly Summery drink using one of my favourite flavours, Lemon.

         

        A Limoncello Spritz

         

        25ml Luxardo Limoncello

        25ml Forty-Five Dry Vermouth

        Fill with ice and then Top with Sparkling Wine of Choice.

         

        My choice is Exton Park RB45 this is the drink of choice for my restaurants Chefs Table arrival and shows an abundance of tropical and citrus fruit, with subtle notes of vanilla and orange blossom, it works amazingly well with this cocktail

         Once Poured simply Garnish with a Lemon twist or some Verbena before relaxing and enjoying making invaluable food related memories with the people that matter the most.

         

        I do hope you have enjoyed my first Column for Brood, Thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

         

        Thanks, Simon

         

         

        Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

        WoodKraft Cheltenham
        Simon Wood
        Written by

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        Russell Kane & Lindsey Kane

        by | Jul 22, 2024 | ,

        “IT DOESN’T MATTER WHAT COUPLES IN SOCIETY DO, IF THEY AGREE TO ROLLING AROUND IN THEIR HIPPY BED, LETTING THEIR BABY SUCK ON THEIR T**S UNTIL YOU’RE BOTH 60, IF THAT’S WHAT YOU WANT – NO ONE SHOULD JUDGE ANYONE, I JUST THINK IT’S REALLY IMPORTANT TO AGREE ON HOW YOU WANT TO RAISE YOUR KID BEFOREHAND.”

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        KATE DEVINE’S FRO-YO BERRY CUPCAKES AND CORONATION DESSERT FRUIT KEBABS

        KATE DEVINE’S FRO-YO BERRY CUPCAKES AND CORONATION DESSERT FRUIT KEBABS

        by | May 4, 2023 | Edition 10, Food

        KATE DEVINE’S FROYO BERRY CUPCAKES AND CORONATION DESSERT FRUIT KEBABS

        As I walked my kids to school this morning, I noticed many streets and houses decorated with buntings, balloons and the Union Jack Flag in preparation for the King’s Coronation. I love seeing the nation celebrate together; whether it’s a street party, house party or an entire school or community celebration! The idea of people coming together to witness and celebrate history and not the devastation of natural disasters or wars, makes for a very welcome and peaceful change.

        And, it just wouldn’t be an English tradition if afternoon tea, shortbread biscuits and cucumber sandwiches weren’t served, but I thought we could make it colour themed as well as traditional with some super easy and super tasty red, white and blue sweet treats for you to enjoy while watching King Charles’ Coronation (or not, if you’re not a big royalist – these healthy treats go just was well with a Netflix series or as something to do with your family!).

        FROYO BERRY CUPCAKES – makes 6 – double ingredients to make 12

        You will need:

        • 6/12 cupcake muffin tray
        • Silicone cupcake liners – if you read my last article, we made egg/oat breakfast muffins so you can re-use or may have leftover parchment cupcake liners from that recipe
        • Measuring cups
        • A small & medium bowl for mixing

        Ingredients:

        • 1/4 cup ground almonds
        • 2 tablespoon coconut sugar
        • 2 tablespoon melted coconut oil
        • 3/4 cup plain Greek yoghurt
        • 2 tablespoons of honey/maple syrup
        • 5 cups of mixed berries – strawberries (chopped), raspberries and blueberries

        Method:

        • Line the muffin tray with either the silicone or parchments cupcake liners
        • In a small bowl, stir together the ground almonds, coconut sugar and coconut oil and spoon a little into each muffin cup to cover the bottom
        • In a medium bowl, mix together the yoghurt and honey/maple syrup and spoon 2 tablespoons in each muffin cup making sure to totally cover the ground almonds at the bottom
        • Equally divide the berries into each muffin cup – chop a little if necessary
        • Place in the freezer until firm – around 6 hours
        • When ready to serve, remove from the freezer and and allow to set at room temperature for 8-10 minutes removing the muffin cups when defrosted a little
        • Enjoy immediately!

        Brood Live
        Brood Live
        Brood Live

        If you want to make something but haven’t got the time or just literally can’t be bothered, these fruit kebabs are the easiest and quickest Coronation chuck together and the kids will love getting involved too!

        CORONATION DESSERT FRUIT KEBABS – make as many as you want!

        You will need:

        • Wooden kebab sticks

        Ingredients:

        • Strawberries (remove the green leaves) – Can use leftover berries from above recipe!
        • Blueberries
        • Raspberries
        • Large white marshmallows

        Method:

        • Slide the fruit onto each kebab stick in a red, white and blue fruit order – alternating the strawberries and raspberries
        • Enjoy immediately or store in the fridge until ready to serve!

        Or, if you want to look like you’ve put tonnes of effort into your contribution to the street party (but really haven’t!), you can go for this Coronation Flag Dessert Board….

        Coronation Flag Dessert Board

        You will need:

        • A clean chopping or cheese board – depending on the size of the party!

        Ingredients:

        • Plain Greek yoghurt – enough to spread on the entire dessert board
        • Large white marshmallows, halved lengthways – as above recipe – can use leftovers
        • 300-400g Strawberries – green leaves removed – cut flat on top
        • 300-400g Blueberries
        • 250g Raspberries

        Method:

        • Spread a thick layer of the Greek yoghurt to the dessert board – as if you were spreading butter on bread – leave a small border around the edges
        • Using the strawberries, place them top side down so the wider part is in the yoghurt and the thinner part sticks up, to make the main cross of the flag – the yoghurt should help them stay in place
        • Using the raspberries, continue building the internal cross part of the flag in the same way as the strawberries
        • Then use the blueberries to fill in the four corners of the flag, making sure to leave space in-between the shape of the fruit in order to see the white of the yoghurt
        • Add the halved marshmallows along the white of the flag or where desired
        • Place in the fridge for a minimum of an hour or until ready to eat
        • Enjoy and bask in the glory of all your hard work (not) to make this magnificent masterpiece!

        Now, I hear you ask – why the obsession with berries all of a sudden?! Well, that will be because they are coming into season very soon, which means they can be sourced locally and sustainably and taste absolutely amazing! Also, they have so many health benefits, it would be rude for me to not make you aware of these….

        • Beautiful Blueberries – they are an excellent source of flavonoids (antioxidants), especially anthocyanidins. These antioxidants compounds are responsible for their blue, red and purple pigments. They are also a very good source of vitamin C, vitamin E, insoluble and soluble fibre. manganese and riboflavin (vit B2).
        • Quick Fact – Due to their high levels of antioxidants, blueberries can help protect the brain from oxidative stress and may reduce the effects of age-related conditions, such as Alzheimer’s disease.

         

        • Radiant Raspberries – are an excellent source of fibre, manganese, vitamin C, flavonoids (as blueberries), and ellagic acid which is a cancer fighting compound. Raspberries are also a very good source of B vitamins, such as, B2, folic acid, niacin, pantothenic acid and vitamin B6.
        • Quick Fact – While the post common type of raspberry is red-pink in colour, they actually come in a range of colours including black, purple, orange, yellow and white.
        • Scrumptious Strawberries – The most popular type of berry in the world! Strawberries are an excellent source of vitamin C, K, dietary fibre and flavonoids. They are also a very good source of manganese, pantothenic acid, vitamin B1, folic acid, biotin, iodine and vitamin B6.
        • Quick Fact – Their unique flavonoid (antioxidant) content makes them a valuable protector against inflammation, heart disease and cancer.

        I wish you all a wonderful, and hopefully sunny, May and makes sure to enjoy the many bank holiday weekends coming our way! Oh, and don’t forget to tag myself @katedevinenutript and @broodmagazine should you make any of my recipes! Thank you!

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        Leftover Easter Chocolate BARK Smash!

        Leftover Easter Chocolate BARK Smash!

        by | Apr 11, 2023 | Edition 10, Edition 2, Food, Trending

        Leftover Easter Chocolate BARK Smash!

        Kate’s Leftover Easter Chocolate Smash!

        Hello lovely people, I hope you all had a wonderful chocolate bunny filled Easter and enjoyed a well deserved long weekend of rest and delicious food! 

        I just wanted to share a little recipe that I’ve made with my kids, to get rid of the left over Easter egg chocolate that sits in the cupboard calling your name every time you walk past! It’s a chocolate bark smash full of lots of healthy ingredients that the kids will love to add along the way. 

         

        Ingredients:

        • 200g of milk chocolate – or dark chocolate – at least 70% organic for a healthier snack alternative 
        • 30g of white chocolate for the topping
        • 50g of dried fruit of your choice e.g. raspberries/cherries/goji berries/cranberries
        • 20g of nuts – crushed in a pestle and mortar e.g. pistachio/walnuts/almonds – you can leave the nuts out if you prefer, just add a different dried fruit 

        What you will need:

        • Medium saucepan
        • Glass bowl to rest on the top of the saucepan for melting the chocolate
        • Spatula/mixing spoon
        • Medium size baking tray
        • Parchment paper

        Method:

        • Weigh out all ingredients before beginning the following process…
        • Place the chocolate in the bowl, grab the saucepan and fill with cold water approx 200ml 
        • Place the bowl of chocolate on top of the saucepan and heat on a medium to high heat
        • When you notice the chocolate begin to melt, stir continuously with a spatula until smooth 
        • In the meantime, cover the baking tray with parchment paper
        • Once the chocolate has fully melted, pour into the baking tray and spread evenly with a spatula approx half to 1cm thick
        • Add the fruit and nuts, spacing evenly. Push any larger piece into the chocolate so they set properly and place in the fridge for 10 mins
        • Meanwhile, melt the topping chocolate the same way as the milk chocolate 
        • When the 10 mins is up, remove from fridge and using a fork, flick the topping chocolate over the bark chocolate and fruit and nut pieces on the baking tray
        • Return back to the fridge for 30 mins or until fully set
        • When set, remove the parchment paper and smash with a rolling pin into snack size pieces
        • Share with family and friends and enjoy!

        I also make this as a snack for myself but use dark chocolate (as mentioned above) and leave out the extra chocolate topping. Store these in an airtight container in the fridge and they will last up to a week, although I doubt they’ll be any left after a few days, they’re that delicious!

        Ingredients Facts:

        • Chocolate – Some research suggest there may be healthful nutrients belonging to chocolate, including improved immunity, greater longevity and quicker recovery from intense exercise. Dark chocolate without unhealthy additives and sugar have been shown to lower blood pressure, cancer and stroke risk as effectively as antioxidant-rich fruits and vegetables.
        • Raspberries – Packed with antioxidants, potential benefits in regulating metabolism and fighting diseases – contains the antioxidant compound, ellagic acid, which is cancer protective
        • Cherries – Rich in antioxidants, anti-inflammatory and help in the treatment of gout. They also contain melatonin, which helps treat insomnia and encourage good sleep.
        • Cranberries – Again, high in antioxidants, helps prevent infections from taking hold in the urinary tract, kidneys, and bladder. Aids digestion by helping to prevent stomach ulcers, helps alleviate heavy periods, stomach upsets, sore throats and laryngitis.
        • Goji Berries – These berries belong to the nightshade family that includes chilli peppers and tomatoes and are rich in a combination of antioxidant nutrients that benefit cardiovascular health – they contain carotenoids known to boost metabolic processes and promote good sleep and memory.
        • Almonds – Good source of zinc, magnesium, potassium, vitamin E, which supports the brain, cardiovascular and respiratory systems and are rich in cholesterol-lowering monounsaturated fatty acids and help regulate blood sugar levels.
        • Pistachio Nuts – Contain anti-inflammatory properties, high in beta-carotene, oleanolic acid and phytosterols, a type of anti-inflammatory plant hormone associated with improved immune function, lower levels of LDL cholesterol and reduced risk of cancer.
        • Walnuts – Rich source of Alpha-linolenic acid (ALA) and omega-3 fatty acid. ALA helps lower unhealthy cholesterol (LDL) levels and keeps arteries healthy. They contain antioxidants and tocopherols (Vit E complex), helping to reduce the risk of cancer and heart disease and maintain skin and tissue health. They also contain serotonin, a brain chemical that can help lift depression. 

        READ MORE FROM KATE HERE

        easter egg leftovers
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        Easter Eggs Leftover
        KATE DEVINE IMAGES ©
        Shayne Ward and Sophie Austin
        written BY KATE DEVINE

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        TASTY GARLIC AND HERB SALMON PASTA BY SIMON WOOD

        TASTY GARLIC AND HERB SALMON PASTA BY SIMON WOOD

        by | Mar 31, 2023 | Edition 10, Featured, Food

        Simon Wood Brood Live

        Looking for a quick, low-budget, yet delicious dish to cook for the family this weekend? Try this tasty Garlic and Herb Salmon Pasta by Master chef winner and Award-winning Wood Restaurants owner – Simon Wood.

        Simon Wood of Woods Restaurant

        Garlic and Herb Salmon Pasta

        Ingredients (Serves 4)

        • 1/2 Pack of Spaghetti or Tagliatelle
        • 1 Tub of garlic & herb soft cheese 
        • 1 Tin of Salmon

        Optional Items are:

        • Dill and Parmesan Cheese, but they are not essential,

        Method

        1) Place a pan of salted water on to boil, once boiling add your spaghetti and cook for 11 minutes

        2) Open your Salmon

        3) In another saucepan, on a low heat, gently warm your soft cheese, add 4 tablespoons of pasta water and if you have some, black pepper.

        4) Carefully drain the pasta and add it into the soft cheese, add the salmon, and stir, before serving.

        Garlic and herb salmon pasta
        WoodKraft Cheltenham
        Simon Wood
        Written by

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        “IT DOESN’T MATTER WHAT COUPLES IN SOCIETY DO, IF THEY AGREE TO ROLLING AROUND IN THEIR HIPPY BED, LETTING THEIR BABY SUCK ON THEIR T**S UNTIL YOU’RE BOTH 60, IF THAT’S WHAT YOU WANT – NO ONE SHOULD JUDGE ANYONE, I JUST THINK IT’S REALLY IMPORTANT TO AGREE ON HOW YOU WANT TO RAISE YOUR KID BEFOREHAND.”

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        Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

        Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

        by | Mar 6, 2023 | Edition 10, Food

        Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

        Veggie Egg Muffins, sweet oat muffins and Spring Foods

        By Kate Devine

        Well, it’s been a while! I’ve missed writing my monthly articles for you lovely people! I’ve been a busy bee with lots of exciting work projects, celebrating Christmas and a BIG birthday for myself which obviously took over the whole month! But I’m back and armed with lost of information, advice and recipes for you to try.

        March sees the return of Spring and of course, Mother’s Day on Sunday 19th. This day is portrayed as a day of togetherness, happiness and appreciation but can be difficult for some. From mothers who have lost children, children who have lost mothers, or those with struggling relationships around motherhood and with parents, the reality can be very different. We hear you, we see you and we support you.

        I’ve put together a sweet and savoury, easy-to-make, breakfast recipe to enjoy on Mother’s Day morning (or any morning for that matter) made by whoever, for whatever reason you want!

        Oven-baked breakfast muffins – sweet and savoury…

         

        Shayne Ward and Sophie Austin
        Veggie Egg Muffins

        Veggie Egg Muffins

        You will need:

        Silicone baking cups x12 – optional
        12 cup cake muffin tin
        Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
        Shallow pan/skillet
        Large mixing bowl and whisk

        Ingredients:

        10/12 eggs
        Veggies of your choice -1/2 cup – I used red onion, red pepper, mushrooms, spinach – chopped into small pieces
        1/3 cup crumbled feta or cheese of your choice
        2 tbsp chopped parsley
        1/2 tsp sea salt
        1/2 tsp ground black pepper
        1 tsp olive oil

        Method:

        Preheat the oven to 180C (fan)/200C
        Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
        Add the eggs to the mixing bowl, along with the salt and pepper and whisk together. Set aside
        Heat the skillet pan over a medium heat and add the olive oil
        Add the veggies of your choice for 5 mins or until they begin to soften
        Add the veggies to the whisked eggs along with the feta and parsley and mix well
        Transfer the mixture to a measuring jug and pour equal amounts into the individual baking cups – roughly 1/3 cup per muffin
        Place in the oven and bake for 17-20mins, or until the muffin cups are no longer wobbly and an inserted toothpick comes out clean
        Remove from the oven and allow to cool
        Enjoy immediately.

        Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to 3 days. When ready to eat, pop them in the microwave for 40-60 seconds to reheat.

         

        4-Way Sweet Oat Muffins

        Optional Topping Choices: – quantities for 3 muffins in each flavour

        Apple and Cinnamon – 2 tbsps finely diced apples and a pinch of cinnamon
        Chocolate and Banana – 3 banana slices and 2 tsp mini chocolate chips
        Strawberry and Coconut – 2 tbsp fresh, diced strawberries and 2 tsp unsweetened coconut flakes
        Blueberry and Almond – 2 tbsp fresh blueberries and 2 tsp sliced almonds

        You will need:

        Silicone baking cups x12 – optional
        12 cup cake muffin tin
        Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
        X2 Large mixing bowls

        Ingredients:

        2 large bananas (overripe are best) mashed
        2 large eggs
        1/4 cup maple syrup
        1 cup unsweetened almond milk or milk of your choice
        1 tsp vanilla extract
        2 cups jumbo rolled oats
        1/2 cup oat flour – this can be bought in the supermarket or you can make your own by placing 1/2 cup of oats in a blender and blend until flour like consistency
        1 tsp baking powder
        1 tsp ground cinnamon
        1/4 tsp salt

        Method:

        Preheat the oven to 180C (fan)/200C
        Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
        In a large bowl, mash the banana and add the eggs, maple syrup, milk and vanilla. Mix to combine and set aside
        In the other large bowl, mix together the oats, oat flour, baking powder, cinnamon and salt
        Slowly add the wet ingredient to the dry ingredients and mix until combined
        Using a spoon, divide the mixture equally between the muffin cups until filled close to the top
        Add the desired topping to the top of each cup, pressing in slightly so some of the ingredients reach the centre of the muffins
        Bake for 20-25mins or until an inserted toothpick comes out clean
        Allow to cool for 15-20mins before removing from the muffin tin.

        Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to a week or freeze for up to 3 months. You can deforest them by placing in the fridge overnight to allow them to thaw but if you forget this step, you can still defrost from frozen by wrapping in a paper towel, placing in the microwave and heating for 30-60 seconds until warm throughout.

        oat muffins
        written BY KATE DEVINE

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