I love Autumn it is my absolute favourite season, I love the cooler weather and the beautiful colours that fall brings. I really enjoy spending time with the family at this time of year and there are always so many memorable things to do around the home and outdoors. It is such a special time.
I created this video below to show you how we are enjoying the season at home with decorations and foodie treats (of course!).
Love Angie x
A quick meal plan to warm you up for my monthly September plan coming next week! There are no attached recipes its just to give you an idea on how we plan our meals and vary our diet and to give you some inspiration for different family meals.
Click the video below for a look at the food haul and our meal plan is written below. Lunches are just a variation of tuna, cheese and egg sandwiches and wraps this week and breakfasts were granola, smoothies and toast this week.
Meal Plan Ideas One Week
Monday (Vegetarian) – Five Root Vegetable Soup
Tuesday (Fish) – Fried Breaded Fish
Wednesday (Vegetarian) – Stuffed butternut squash
Thursday (Meat) – Venison Stew
Friday (Vegetarian) – Leek Tart
Saturday – No planned meals
Sunday – Chicken pieces roasted in herbs
These are such a great breakfast snack and make a perfect make ahead breakfast for busy families!
I used the apple pie butter recipe for the filling but you can also use canned pureed fruit. The recipe is very simple and I hope you enjoy these fruity bars as much as we did!
Love Angie x
Ingredients
1 cup of all purpose flour
1 cup quick cook rolled oats
2/3 cup of brown sugar or coconut sugar
1/4 tsp of baking powder
1/2 cup of butter
1 1/2 cups of apple butter or other fruit filling
Preheat the oven to 180, grease a baking tray and combine the flour, rolled oats, brown sugar and baking powder. Crumble and rub together in the bowl until it looks similar to the crumb topping for apple pie.
Set aside half a cup of this mixture and press remaining into the tray. Spread the apple butter on top of the pressed in mixture and sprinkle the remaining oat mixture on top. Press down lightly.
Bake for 30-35mins. Cool, then slice into chunky bars!
I love the end of Summer…the weather is still warm during the day but I love the cooler evenings and the prep for the Autumn/Fall ahead! Autumn and all the colour it brings is my favourite season of course!
Click the video below for some of my favourite products for household, baby, reading, kitchen and foodie items! There are links at the bottom of the page where you can find them if they inspire you!
Love Angie x 😉
Bio D Cleaner – https://amzn.to/2MCq5G5
Kite Clothing – www.kite-clothing.co.uk
Frugi – www.welovefrugi.com
Sweet sleep book – https://amzn.to/2ZgSiJm
The Art of Hygge – https://amzn.to/322CNl4
Fruity Fruits – https://amzn.to/2Zucoz3
Neals Yard Hair Treatment – https://amzn.to/2KThJI0
Silicone Trays – www.lakeland.co.uk
Another easy and affordable meal plan for two weeks!
The kids are back at school this week so I made this meal plan with that in mind…hearty meals for hungry tummies, easy and quick to make with my new baby in the background and really affordable!
I’ve also included a small tour around the larder cupboard (because its clean for once) and a peek at our bulk snacks order for school lunches and break snacks!
Check out the food haul in the video below and the meal plan is at the bottom of the page! 🙂
Meal Plan
Below is our two week meal plan, I hope it gives you some ideas for new family recipes to make.
Week 1
(vegetarian) Monday – Broccoli & Cauliflower bake with Pasta
(Fish) Tuesday – Fish Tacos
(Vegetarian) Wednesday – Vegetable Stir Fry & Tofu
(Meat) Thursday – Spicy Chicken
(Vegetarian) Friday – Baked Potatoes – Tuna & Cheese, Chicken Mayo
Saturday – Free
(Meat) Sunday – Beef Brisket in BBQ Sauce
Week 2
(Vegetarian) Monday – Vegetarian Lasagne
(Fish) Tuesday – Fish & Spinach
(Vegetarian) Wednesday – Pad Thai Meal Kits
(Meat) Thursday – Venison Stew
(Vegetarian) Friday – Dhal, rice & naan breads
Saturday – Free
(Meat) Sunday – Lamb Stew
With Love
I made this super delicious apple butter recipe at the start of the week last week and used it in over 3 recipes! We had apple butter on banana bread, apple butter filled oat bars and oat muffins with apple butter as an ingredient. It was a real time saver and it was enjoyed by all the family. You can also spread it on toast, dip fruit in it, serve it with ice cream or even use it for pie filling! mmmm pie! 😉
Below is the recipe for this super delish apple butter!
Ingredients
8 Large Granny Smith Apples
3 cups of apple juice
1 cups of sugar
1 tsp of cinnamon
1/2 tsp of ground cloves
1/2 tsp of ground allspice
Peel and chop all the apples up and pop into a large pan with the remaining ingredients. Bring to a quick boil then lower to a simmer for 30mins, stir frequently and mash at the end. Store in a kilner type sealed jar in the fridge to use as needed. Enjoy!
We are still in August but to be honest it feels more like September with the colder temperatures and rain we have been having. Below you will find my ‘week of breakfasts’ video which I created from our weekly breakfast meal plan.
We decide on 5 breakfasts for Monday to Friday and repeat those throughout the month. This way I find we eat more variety (yes more!) and we are prepared for breakfast in the morning. Meal planning also helps a lot with budgeting and meal planning and has helped us stick within our budget and even save money from it too.
Click the video below to watch our week of breakfasts in August, I hope you find some ideas for your own family:
Monday – Peanut butter bagels with bananas
Tuesday – French toast sticks with berry topping
Wednesday – Granola and yogurt bowls with fresh fruit
Thursday – Omlette with spinach and cheese
Friday – Granola with almond milk and fruit
With Love
In an attempt to hide some extra vegetables in my kids meals I made these super delicious sweet potato and bean quesadillas with lots of melted cheese. I added jalapenos and chopped chilli for the adults and they also work well with dairy free cheese.
They literally take a few minutes to prepare and are great served up with a healthy side salad including all the family faves, tomato, cucumber, lettuce and dressing.
Once all the ingredients are packed into the slow cooker these are so quick to put together quickly at meal times and are great for busy families.
Ingredients
3 chopped cloves of garlic
1 finely chopped onion
A bag of frozen sweet potato or two large diced up small
1 can of pinto beans
Cumin seeds
Salt & pepper
Cheddar cheese or dairy free cheese
Coriander, chilli, jalepenos etc. for toppings
Tortilla Wraps
Add the garlic, onion, sweet potato, beans, cumin and S&P to the slow cooker, cook on low for several hours or until sweet potato is soft enough to mash.
Heat up a large flat frying pan or I personally use my electric pancake maker. It’s so easy to use. Place one tortilla wrap in the pan or pancake maker, sprinkle with cheese and add a few spoons of the cooked sweet potato mix.
Mash the sweet potato and beans onto the tortilla, add grated cheese and another tortilla on top like a giant tortilla sandwich and leave to cook for a few minutes until the cheese has melted. Flip over for a quick browning on the other side.
Serve and slice with a pizza cutter into quarters. Serve with salad.
I love this recipe its one of my absolute faves! It is so super easy to make, you can follow the recipe below or click on the video link below to view it in video. The instructions are really simple and easy to follow.
Ingredients
1 medium bowl of small prawns (about 300-400g) Tofu for a vegetarian substitute
4 noodle nests
1 can of coconut milk
1 liter of vegetable stock
2tbsp of coconut oil
small bowl of garnishings (chopped cucumber, spring onions, fresh chilli)
salt & pepper
1tsp of paprika
1tsp of ground cumin
1/2tsp of ground coriander
1/2tsp of tumeric
1tbsp of lemongrass puree
1 small piece of ginger
5 peeled shallots
5 cloves of garlic
5 fresh chillies of choice
1 red pepper chopped
1 head of broccoli chopped
Blend the chillies, garlic, shallots, ginger lemongrass and all spices in a small blender with a little water. Heat the coconut oil in a non stick pan and add the blended spice mix, brown lightly. Add the stock and vegetables and cook the vegetables on a medium simmer. Add in your prawns or tofu and stir through and cook through for a few minutes.
Add the coconut milk and cook through until dissolved. Serve on top of the cooked noodles and garnish with the chopped cucumber, spring onions and chillies.
If your after super easy homemade Almond milk check out this recipe video below. I’ve also given you a quick tour of my new Nutramilk nut milk machine, its pretty awesome and has saved us loads of money so far making our own dairy free milk and will continue to do so in the future.
We are loving the machine so far, I would recommend checking the company out by clicking the Nutramilk link below.
I’ve used my Nutramilk machine to make the almond milk and it comes with a hard back high quality cookbook containing around 200 recipes.
Click the image above to view the Almond Milk recipe video
The Wee Larder by Angie Milne 