Tag Archives: Kids food

Apricot Chicken & Spinach Pilaf

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:

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.

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Meal Plan – One Week August

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

Two week meal plan

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

Apple Butter Recipe

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!

Courgette pancakes

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Tasty and mega simple courgette and pepper pancakes!  My kids always complain about courgettes but with a bit of good quality (next time I’ll make my own) BBQ sauce on the side these went down a treat and they didn’t even realise they were eating courgettes until the end! Lol! 😀

The inspiration for this recipe came from the Forks over Knives cookbook.  You can view and purchase the cookbook here at the link attached.
Grate two courgettes into a bowl and add 1/2 cup of wholemeal flour, finely diced red pepper and you could also add a tin of sweetcorn.  I didn’t have in the cupboard so I skipped this but would probably add it in next time for a little sweetness.  Season with salt and pepper and clump into little balls, fry in coconut oil in a non stick pan.  Serve with salad.  We had these topped with cream (soy cream) spinach sauce (recipe in the sides section) fried mushrooms and chipotle hot sauce!  We also had potatoes cooked in cauliflower cream on the side too!

Oh yummy!  😊

Two courgettes

1/2 cup of wholemeal flour

1 finely diced red pepper or colour of choice

1 small tin of sweetcorn

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The Forks over Knives plant based cooking meal plans are also available at the link below.  I have not personally tried the meal plans as I make up my own but if your new to plant based eating then I would recommend checking out the book below.

Cabbage and tattie soup

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Kid friendly cabbage and tattie soup!

This was super yum with the addition of a couple of handfuls of broth mix and the quinoa at the end really thickened the soup and added a protein boost!  My son wanted to be in the picture I was taking for my blog ha ha he is so cute!  ❤️

Half a cabbage (fresh from my garden)

1 potato

to handfuls of broth mix (barley, split peas, rice, yellow lentils etc.)

two handfuls of quinoa

two small stock cubes (you could add whatever stock cubes you wish)

salt and pepper

Chop the cabbage and potato and season and cook for a few minutes in a splash of olive oil in the soup pan, add the desired water and stock cubes and the handfuls of broth mix…leave to simmer through until cooked through then add the two handfuls of quinoa and continue simmer until quinoa is cooked.  Purée if blender if desired!  My kids like it smooth so they can’t see and complain about the vegetables. 😊

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Enjoy 😊

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