This beautifully layered Autumn trifle is the perfect Scottish inspired dessert to enjoy with the whole family. I love traditional Scottish trifle its such an easy yet impressive dish to whip up for the family and it looks lovely as a centerpeice after dinner when the extended family members are over for food.Read More
I make a variation of these delicious cinnamon rolls every year as a treat and this year we made these pumpkin cinnamon rolls. They were so delicious with the cream cheese icing on top and the pumpkin cinnamon butter filling. We made so many we were literally eating them for breakfast and snacks for an entire week lol!Read More
This delicious one pot slow cooker wonder is so easy and quick to throw together. The chicken and rice go really well with the fragrant spices, sweet apricots and velvety super green spinach. I dolloped a tablespoon of fresh live yoghurt on the top and it worked really well. Plates were empty so I’m guessing it was a hit with the kids!
I like to use chicken thigh meat because I think it has better flavour, especially from an organic chicken. You could also use chicken breast if you prefer but the breast does create a slightly drier texture. I also like to use the unsulphured dried apricots which are darker in colour and sometimes brown rice for this recipe.
You will need the following ingredients:
1 tbsp of coconut oil or ghee
1 finely chopped onion
4 chopped garlic cloves
2tsp of cumin seeds
2 tsp of ground coriander
2 tsp of tumeric
1 cinnamon stick
A small handful of chopped dried apricots
1 1/4 cups of basmati
3 chopped up chicken breasts or 6 chopped up thighs
700ml of vegetable stock
3 cubes of frozen spinach
Live yoghurt to serve
Set the slow cooker to high (2 -3hrs cooking time) or low (4-5 hrs cooking time) depending on the length of time you have to cook the meal. I like to prep my meals late morning or around lunchtime so that everything is ready for dinner around 5pm.
Add the coconut oil or ghee to the slow cooker and let it melt. Add in the onion, garlic, spices and chopped apricots and give it a stir around to coat everything evenly.
Add the chopped up chicken meat into the rice mixture and stir evenly to coat in the spices, apricots and rice. Add in the hot stock, frozen spinach cubes and stir once more.
Pop the lid on and leave to cook for the required time as above – high setting (2 -3hrs) or low setting (4-5hrs).
Serve with fresh greens or other seasonal vegetables and add a dollop of live yoghurt on top to serve.
I love cook books! I love the photographs, the graphics and even the smell of a good book, lol! I thought I would share my fave family cook books that I bring out in the Autumn Fall season to stay warm and to keep the family nourished! I hope you find some inspiration here in this video for your own family.
There are links at the bottom of the page where you can buy the books from Amazon, (they are affiliated links and I should probably notify you that I might earn 10p or so if you click it lol!!!!) If you have an independent book shop, order them in there and support small local business instead!
With love x
I love a hot latte style drink and a thick slice (emphasis on the thick!) of this delicious sticky gingerbread. I use this to create a hearty and warm filling breakfast with some stewed slices of apple on the top and a sprinkle of additional walnuts. It also makes a great after school snack or wrapped in a little beeswax a school break time piece.
Follow the recipe below for a delicious addition to your Autumn faves!
125g of butter
50g golden syrup
225g spelt wholemeal flour
2tsp of baking powder
1 tsp of ground ginger
75g of soft brown sugar
50g chopped walnuts
150ml almond milk
1/2 tsp of bicarbonate of soda
Turn on the food mixer or processor and cream the butter, golden syrup and molasses. Add in the flour, baking powder, ground ginger, brown sugar and mix further. Whisk the eggs with a fork in a cup and add to the mixture, mix further on a medium setting. Add in the chopped walnuts and milk and bicarb, mix further and pour ino a lined or buttered loaf tin. Bake at 160oc for 1hr and 30 mins. Remove, cool and serve.
The cold is setting in quickly into this part of the world and I don’t know about you but I’m all about comforting warming dishes this time of year! I love a good slow cooker recipe or pressure cooked stew.
Check out the video below for a look at our September monthly haul and the cosy four week meal plan is at the end of the video. It is also written at the bottom of this page for you.
I hope you find some inspiration for your own family meals, love Angie x
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
Awesome Apple Recipes
I have four delicious apple recipes to make use of my homegrown apples and apples from friends. These recipes are so easy to make, even supervised children could make them. My favourite is the toffee apple smoothie! If anything try this recipe!
Click the video below for the recipes. You can also find the recipes further down this post.
Toffee Apple Smoothie
2x chopped apples
2-4 x medjool dates
3+ cups of Hemp Milk (or other milk)
Dash of maple syrup
1 Tsp of Cinnamon
Add all of the ingredients into the blender and blend until smooth. Add in a little extra milk if necessary. Share with family and friends!
Peanut Butter Apple Sandwiches
Oh these are so delicious! Be warned they are addictive! 😉
Apple Slices (seeds removed)
Crunchy Peanut Butter
Chopped Nuts/Dried fruit/fresh fruit
Slice and remove the seeds from the apples (you can see how I did this in the video above). Spread a tbsp of peanut butter on one slice, top with chopped nuts or fruit etc. and top with another slice. Serve like mini apple sandwiches! These make great after school snacks.
Overnight Apple Oats
I love overnight oats, they are so easily digested once left to soak the whole night.
1 x apple
Additional fruits/veg (I have used pomegranate seeds in the video some grated carrots would be good too)
Cinnamon & Allspice (optional)
Grate the apple into the glass jug or bowl and stir in the oats, add in the additional fruits/vegetables (grated) into the bowl. I used pomegranate seeds as I needed to use them up from the fridge. Add in enough oats for 4 people (or less) and top up with hemp milk. I topped up the hemp milk up and over the oats so that they have enough moisture to soak up.
In the morning you could pop the oats into a tray and warm in the oven. I topped with some live coconut yogurt and a dash of maple syrup. Delicious!
These are really handy little snacks for kids and are great for packed lunches or for school break snacks. My kids had these all week!
Ready to roll puff pastry
Leave the pastry to come to room temperature and unroll. You can also make your own pastry but for a super quick recipe ready to roll does the job nicely! Cut the pastry into rectangles and then into smaller triangles (as seen in the video) then add in some chopped apples and a sprinkle of cinnamon, allspice and a sprinkle of sugar. Fold in half and close with a fork pressing into the edges. Sprinkle sugar over the top and serve! 😀
If you enjoyed these recipes please check out my youtube channel for more recipes, holistic health tips and ideas.
My kids absolutely love a warm breakfast when the weather is getting colder and it doesn’t really take that much longer to prepare, especially if you soak and prepare all the ingredients overnight! I love to serve mine with a nutritious super-foods smoothie packed with greens or berries! 😉
We’ve been lucky to have a sunny spell the last few days but its been a bit cold and wet the last few weeks and its definitely felt like Autumn was well on her way! I welcome with open arms of course because I absolutely love Autumn and everything that comes along with this beautiful season! 🙂
Try this recipe and variations for a warming breakfast that will fill you right up until lunchtime.
1 cup of Porridge Oats
1 Cup of Quinoa Flakes
1 tbsp of Cinnamon (or quantity to taste)
1 Tbsp of Mixed Seeds
1 Finely Grated Carrot
Handful of Raisins (optional)
Chopped Walnuts (optional)
Almond Milk to cover and more to cook
I added all of the ingredients to a large bowl or other container, pour in enough milk to cover the mixture and stir.
Leave the mixture in a bowl in the fridge overnight and pop in a pan in the morning, add in some further milk or water to cook through and serve with maple syrup or honey and some additional chopped fruit if you desire.
I’ve added in a link to some quinoa flakes from Amazon if you can’t find them in your local shops. They can be tricky to find at times.
If you liked this recipe check out my Natural Living YouTube Channel where I share a variety of holistic health and living ideas, recipes, beauty, garden, home, family etc.