Tag Archives: Egg

Mighty Mango Muffins

Mango Muffins

 

Ingredients

3 eggs

2 tbsp maple syrup

2 tbsp organic whole milk (you can use coconut or nut milk if you prefer)

2 tbsp coconut oil, melted

1/4 tsp salt

1/4 tsp baking powder

1/2 cup coconut flour

1/2 cup diced mango (anywhere from 1/2 mango to whole mango, depending how big)

Method

  1. Preheat oven to 400F, 200C, Gas Mark 5
  2. Mix together eggs, maple syrup, coconut oil and milk
  3. Add baking powder to coconut flour then slowly combine with wet ingredients
  4. Mix the batter really well with a hand mixer then spoon in mango
  5. Pour batter into muffin cups or straight into tin. It should make 10 muffins. Bake for 20 minutes. The muffin should have a spongey bounce to it when it’s done
  6. Voila!

Mango muffins was the first bake I attempted when baby Number 1 came along.  Some people LOVE baking.  There are thousands of books about baking; 9 out of 10 people would probably prefer dessert to an entrée; The Great British Bake Off is possibly the most popular reality show on TV.  I, however, do not like baking!  It requires precision, and I much prefer winging it. However, the ingredients found in most store bought muffins, pastries, cookies and cakes are – let’s face it – appalling.  They’re filled with processed flours, sugar, additives, preservatives, industrial oils, E-Numbers, etc.  These ingredients aren’t good for anyone, especially tiny digestive tracts, but for some people it’s the only lifestyle they now know. Suggesting to a Baby Boomer to avoid the packaged products sitting on their supermarket shelf is like throwing sand in the wind. Gens X & Y have been pretty well scuppered by food and marketing also.  But our babies – they have hope!  People are becoming more educated about food and more aware of choices we need to make to live a healthy life. It’s my absolute passion to help people understand good food choices. Our babies – they don’t have the choice yet, so as a parent, it’s my responsibility to make the healthiest choice I can – for them! So, I made myself find the patience and precision for baking, and with that I can feel good about my girls enjoying a clean, sweet treat.

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Hidden Veggie Turkey Loaf

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Ingredients

2 lbs ground dark turkey meat (see note below)

2 eggs

1 cup grated zucchini

1 cup grated carrot

1 cup peas

1/2 cup tomato sauce

1/2 cup vegetable stock

1 tsp thyme, salt & pepper to taste

Ghee or olive oil for frying

Parchment paper and baking dish

Method

  1. Preheat oven to 350F, 180F, Gas Mark 4.  Saute onion in ghee with salt, pepper and a pinch of thyme until soft – about 10 minutes
  2. While onion is frying, grate carrot and zucchini
  3. When onions are soft, add vegetable stock and tomato sauce. Leave to cool for about 5 minutes
  4. While cooling, add meat, vegetables, eggs, salt, pepper and 1 tsp of thyme into a big bowl and mix well
  5. Add onion mixture to the bowl once cooled and mix well. Transfer to a baking dish lined with parchment paper
  6. Mold and smooth turkey into a loaf. Add two teaspoons of tomato sauce to the top of the loaf. Put into the oven and bake for 1.5 hours
  7. Voila!

As a child meatloaf was one of my favorite meals. My mom cooked it in a big pot with loads of tomato sauce and peas. Oh, the peas! I would have triple servings. As much as I would love to revisit that taste sensation, and make the meatloaf I grew up on, it’s not really possible. The two main reasons 1) it’s too labor intensive with an ingredient list a mile long and 2) living in the UK, I don’t have access to many of the ingredients. So I’ve modified the recipe, as I do, ensuring it ticks a) the health conscience box b) the busy mom box and c) the toddler approved box.

Now, about the ‘hidden’ veggies – I know there are two camps about how food should be presented. One camp believes present the food as it looks – if broccoli looks like a green tree, put it on the plate and talk about how lucky we are to eat a miniature green tree. Another camp believes, my child doesn’t care if it’s a tree or a pot of gold, if he can see it and it’s green, he ain’t eating it. I was watching an interview with Sandra Bullock recently and she was talking about getting a child to eat. She actually counted the hours she spends saying, ‘Can you please eat.’ It’s 720 hours a year we spend trying to persuade our tykes to eat. Her point of view, ‘If I can just blend it in a little juice, I would do it at this point.’  We all know Sandra Bullock is not a lazy woman – I imagine she works just as hard in her domestic life as she does in her professional life, and her biggest struggle seems to be getting her child to eat. I’m hoping to help parents have a little less struggle during the 720 hours we spend trying to persuade our children to eat. Let’s remember, it actually starts in the womb, something I will be blogging about soon…

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Additional Note

You can use either dark ground turkey meat or beef for this recipe. If you can’t find dark turkey mince, then I advise using beef, otherwise, your dish might turn out a bit too dry.

Enjoy!

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Frittata aka Eggy Pizza

Frittata

 

Ingredients 

6 eggs

1/2 onion

1/2 red bell pepper or Romano pepper

2 mushrooms

1 cup of chopped spinach

1/4 – 1/2 cup grated cheddar cheese (depending how cheesy you want it)

2 tbsp whole milk

Salt, Pepper, pinch of Basil

Olive oil for frying

Method

  1. Preheat oven to 400, 200, gas mark 6
  2. Heat olive oil in a skillet on med-low heat for a minute then add chopped onion *see note below
  3. Let the onion cook for 1-2 minutes while you chop the red pepper. Add pepper to onions
  4. Wile the onion and pepper cook, wipe and chop mushroom. Add mushroom to skillet. Let cook for 2 minutes while you wash and chop the spinach
  5. Add spinach and wilt for 30 seconds. Grate cheese over the top of all the veggies. Let this all melt together, stirring occasionally. Crack eggs, add milk, salt, pepper and pinch of basil. Whisk together
  6. Add eggs to the veggies. Mix together. Grate cheese over the eggs and veggies. Let the eggs cook for 2 minutes until the eggs begin to set at the edges of the pan
  7. Put the pan in the oven to cook for 8-10 minutes. The eggs will rise, but as they cool they settle again
  8. Voila!

Frittatas are fairly new to my cooking repertoire, and I honestly don’t know WHY it took me so long to adopt it as a regular dish. It’s such a great variation on poached or scrambled eggs, and I find it’s easier then an omelette. It can be served as breakfast, or load it up with bacon, sausage, chicken, any veggie or herbs you like and have breakfast for dinner! That’s the brilliance of a frittata – its versatility.

This recipe feeds two adults and two toddlers with ease. We love it in our house and the girls call it Eggy Pizza. It takes 7-10 minutes to chop and fry the veggies, then pop it in the oven and forget about it for 8-10 minutes. I find 6 eggs in a frittata goes further than 6 scrambled eggs. I always use mushrooms because the girls love mushrooms, and I always use red pepper (well, if I have it in the house) because the red pepper adds a subtle sweet flavor, as does the onion. Sometimes we have bacon and buttered sourdough bread on the side, sometimes fruit or a fruit smoothie – depending on how much time I’ve got in the morning.  Use this recipe as a base and then get creative with your future frittata cooking experiences.

Enjoy!

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Cinnamon Eggy Muffins

Eggy Muffins

 

Ingredients

1 large banana

2 eggs

1/4 cup of chopped dates or apricots or raisins

1 tbsp cinnamon

1 tbsp hemp seeds

Pinch of salt

Muffin cups or coconut oil to grease muffin tray

Method

  1. Preheat oven to 375F, 190C, gas mark 5
  2. Mash bananas in a bowl until runny and juicy
  3. Add eggs to the bowl along with the other ingredients and mix well
  4. I add 3 tablespoons of mixture per muffin cup, making sure I get a good amount of dried fruit in each cup
  5. Bake for 18-20 minutes. The muffins should bounce like a sponge when you lightly press down on the top

These muffins are super easy to make – I find it’s less mess and a lot easier than preparing scrambled eggs. This mixture will make about 6 muffins – my girls usually have 2 each. I usually make these with Number 2, once I get her out of bed, and pop them in the oven before I get Number 1 out of bed. It takes about 5-7 minutes to prepare and the girls (and Dad) love them!  Double the recipe to make double the amount.  You can also add fresh fruit, however, I find it makes the muffins a little wet.

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