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
Delicious and warming Scotch Broth soup made with organic beef brisket and fresh organic vegetables! I also used the beef brisket from this recipe to make slow cooked Mexican beef fajita wraps with guacamole and salsa. This gave me two nutritious meals out of one piece of meat and was such a time and money saver.
Just what a family budget and busy mum needs!
This recipe is so easy to make, put it into the slow cooker or rice cooker in the morning and its ready by lunch. Then you can transfer the cooked beef from the soup into your slow cooker for another meal at night time. So the beef brisket is used for the soup flavour first off and a little meat for the soup and then slow cooked into a spicy Mexican fajita filling. Click here for the secondary recipe! You could also used the stewed brisket for a variety of other meals instead of the Mexican fajitas!
You are going to need the following for the Scotch Broth soup recipe:
1 large piece of Beef Brisket (family size)
2 Large Potatoes
1 large Leek or 2 small
Broth Mix (optional)
Salt & pepper or any other seasonings (herb salt)
Remove the string from the beef brisket if necessary and place into the slow cooker (rice cooker with slow cooking function is also an option). You can chop it up into smaller pieces if necessary but I put it in whole to save time and it works better for the evening recipe.
Chop up all of the carrots, parsnips and potatoes into small cubes and add to the slow cooker. You can also use turnip or other vegetables or greens you have to hand. This is a great way to use up vegetables from your cupboards or fridge.
Slice up the onions and leeks and add those to the soup, top up with enough water to cover the beef and vegetables, about 2-3 cm above. You can also add a handful of dried broth mix here but I had ran out – oops! Set the slow cooker to a medium heat for 3-4 hrs. Cook until all vegetables are tender and the brisket is cooked through.
Remove the brisket and slice a quarter of it off. Place the remaining brisket aside for the dinner recipe. I’ve made Mexican fajitas but you could use it for a variety of other meals. Shred the small brisket piece and add to the soup, stir through, and add in some chopped herbs and additional seasonings if required.
This is a really easy recipe to make and in a few minutes you have created a tray of healthy snacks for the family! I’ve added a link to a short video below for the recipe if you would rather watch it.
Sesame Seeds x 2 Cups
Medjool Dates x 1 Cup
Organic Cacao (powder) – 1/2 cup
Vanilla Extract – 1Tbsp
Pinch of good quality sea salt
Agave Syrup (raw or the best quality you can find)
Superfood Toppings (optional)
Add the sesame seeds to the food processor and grind on high for a minute or two, add in the medjool dates and blend again on high for about 5 minutes. Add in the cacao powder, vanilla, salt and a squirt of Agave syrup if the mixture is too dry. You should then have a slightly sticky dough consistency (not too sticky).
Roll the mixture into balls or shape in a chocolate tray as per the video. Add superfood toppings of your choice if you have available.
I hope you enjoy this super easy recipe. Please subscribe to my Youtube channel for future recipes and holistic health tips and ideas.