Tag Archives: One Pot

Creamy Courgetti with Peas

Creamy Courgetti with Peas



6 Courgette / Zucchini (medium)

1 Cup of Frozen Peas

1/4 + 1 tbsp Creme Fraiche

3 Cloves of garlic

2 tbsp butter (grass fed)

Spices: 1/2 tsp salt, 1/4 tsp parsley flakes, 8-10 cracks of black pepper



Prep all ingredients before cooking because the cooking goes so quickly, if you’re not prepared, time will get away from you


– Spiralize courgette, squeeze water from courgette so they aren’t too wet, salt courgette, add boiling water to frozen peas to defrost, cut lemon in half, measure out creme fraiche 

  1. Melt 1.5 tbsp of butter, saving the remaining half tbsp for later, on med-low heat for 30 seconds, then add minced garlic. Cook for 30-40 seconds. You want the garlic to start to color a bit, but not to burn
  2. Take pan off the fire and add spiralized courgette and lemon juice. Mix really well then add back to the fire. Cook for 5 minutes on medium-low head, stirring occasionally
  3. Add remaining butter, creme fraiche, peas and spices
  4. Bring to a boil and cook for 2-3 minutes for crunchier Courgetti and 5-7 minutes for al dente ‘noodles’. I prefer a crunchier texture, but Dad prefers more al dente. It’s 100% preference.
  5. Voila!

Courgetti in Pan

I made this light, super easy dish to accompany the sea bass I was cooking. While the sea bass was baking in the oven, I made this courgetti. If you’re organized, it takes less than 30 minutes.

So much can be done with this simple dish! It can be eaten alone, as a lovely, creamy vegetarian dish; you can have it with a light, white fish or you can chuck in some bacon for a gluten-free, ‘pasta’ Carbonara. If you’re opting for the vegetarian version, the peas add a good source of protein, but also an easily digestible, gluten-free, slow releasing starchy carbohydrate, which is great for blood sugar balancing. The Courgetti ‘pasta’ is made using a fresh, green vegetable – this adds vitamins, antioxidants, natural fibre and an all-around healthy nutrient profile to what also feels like an indulgent dish. It’s great for kids, to boost their veggie intake; great for mums looking for a lighter meal to maybe shift the pregnancy weight, and great for dads who might get home late and want to avoid a heavy pasta dish. Winner!

The magic of this dish is the garlic, butter and lemon combination. The lemon lightens up the richness of the butter and cream, adding a kiss of citrusy tang. And no good Italian dish is complete without garlic!

I hope you enjoy this dish as much as my family does. It’s all the pleasure of a pasta dish without the heavy, bloated feeling of a pasta dish. Bellissimo!


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Buttered Popcorn

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1/4 cup olive oil or 2 tbsp ghee
3/4 cup kernels
3.5 tbsp butter


  1. Heat oil or ghee on medium-high fire. Add three kernels to the pot. Shake the pot around every now and then until all three kernels pop. This takes about 3-4 minutes.
  2.  Once the three kernels have popped, pour in the remaining kernels and cover. Give the pot a good shake. Within 60 seconds, the kernels should start popping quite rapidly
  3. While the kernels are popping, melt 3-4 tbsp of butter – I melt my butter in a small saucepan on the stove, but you can do it in the micro, if that’s your preference
  4.  Once the kernels have stopped popping, turn fire off. Pour half of the butter over the popped kernels. Salt generously. Cover and shake really well. Remove some of the popcorn and pour the remaining butter over the popcorn. Salt generously. Cover and shake
  5. Voila! Serve while hot.

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Buttered Popcorn! I rarely eat sweets – in fact I can count on one hand the amount of desserts I’ve had this year. But anything salty, savory, fried or crispy, I’m in for the win. I make popcorn once, maybe twice a week and if I’m having a bad day, I might have it for dinner. Buttered popcorn might seem overindulgent to some, which is why I’ve classified it as a treat, but if you buy your own kernels and pop it at home, using good quality grass fed butter, it’s a great snack! It’s fun; it’s not fried and a great variation on the sweet snacks.


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Hidden Veggie Turkey Loaf

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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


  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…


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.


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Savory Smokey Carrot Soup

Carrot soup



6 large carrots, peeled and chopped

6 small potatoes, peeled and chopped

1 cup of cashews

1 onion chopped

2 cloves of garlic chopped

1 tbsp ginger

zest of 1/2 lime

juice of 1/2 lime

1/4 tsp salt

2.5 cups of vegetable stock or homemade chicken stock (see note below)

2 cups of water

Ghee for frying

Garnish with olive oil and smoked paprika


  1. Cook the onions in ghee for 5 minutes then add chopped garlic, cover and cook until soft
  2. Add carrots, potatoes, cashews, zest of lime and cook for 5 minutes. Add a little more ghee or water if necessary, so the vegetables don’t burn
  3. Add stock, water, ginger, salt and lime juice
  4. Cook for 25-30 minutes
  5. Transfer to blender and blend until smooth
  6. Garnish with drizzle of olive oil, dash of smoked paprika.  If you want extra protein try hulled hemp seeds sprinkled on top

If you follow my recipes, you’ve probably noticed a trend with my recipes favoring the orange vegetable. I love these immune boosting vegetables, not only because they’re packed full of phytonutrients but also because I think orange makes food fun! So, here comes another one. This time it’s carrots!

Usually carrot soups are sweet rather than savory, however, I include potatoes as my starchy carbohydrate and cashews as a source of protein, so this soup is more savory than sweet.  To enhance the savoriness, I garnish with olive oil and smoked paprika – this is an important final touch as it adds great depth to the flavor.

I think it’s important for our tiny ones to develop their palate early on, so from the very beginning stages of weaning, I aimed to diversify my cooking to help achieve this.  So many store bought foods tip the scales of sweetness, continuously nurturing that one sweet tastebud.  I avoid store bought sauces like red sauce or curry sauce, and my girls rarely have ketchup.  My reason for this is simple, to grow their palate to appreciate all five sensations of taste.  I hope you like this soup as much as we do in our house.

Additional Note

I usually use homemade chicken stock in this recipe, in fact, I always have homemade chicken stock in the house. It’s cheaper and healthier than buying store bought stock.  I will post a recipe for both homemade vegetable and homemade chicken stock soon.


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Healthy ‘Hamburger Helper’


I’ve been living in the UK for 11 years, but I still remember many of the American commercial jingles – from food to toothpaste – marketing in America is catchy.  The jingle ‘Hamburger Helper…makes a great meal’ is one of them.  Although I can not testify as to to whether or not Hamburger Helper actually does make a great meal, I can say that this healthy interpretation is quick, has a great balance of protein, fat and carbohydrates, and is always devoured by my girls, their dad and myself. The ingredients list looks long, but this dish is so easy – the only work is chopping the vegetables. Once that’s done, chuck it all in and voila! This dish makes a great meal!


500g ground lamb or beef (grass-fed preferably)

2 sweet potatoes peeled and chopped into small pieces

2 carrots peeled and chopped into small pieces

1 cup of chopped cauliflower

1/2 cup of dried lentils (pre-soaked – see note below)

1 onion, chopped

2 cloves of garlic, minced

1 cup of water

1/4 tsp of salt and black pepper

1/4 tsp of mint

Olive oil, dried parsley and creme fraiche as optional garnish


  1. Season the meat with 1/4 tsp of salt and pepper and brown on a med-low heat, covered. This will extract the fat from the meat, which will enhance the flavor of the dish. It’s also what we use to cook the vegetables, so no need to add cooking oil to this dish
  2. Once the meat has browned, add the onions and garlic and cook for 3-5 minutes
  3. Add sweet potato, lentils, carrots, cauliflower, mint and water. Add enough water to cover the vegetables and meat. Allow to cook for 30-35 minutes on medium-low heat, covered, or until the vegetables are done. Add water as needed
  4. Mash the sweet potatoes into the meat with a spoon, this will give it a lovely thick texture, almost creating a gravy
  5. Garnish with olive oil, dried parsley and a dollop of creme fraiche. I add chili flakes to my serving


Additional Note: 

I don’t cook with many grains other than white rice and occasionally quinoa.  I very rarely cook with beans, although I do love lentils. I will blog about why I choose to limit my grains and beans in my cooking, so keep an eye out for that post.  Also, I didn’t use beans in my cooking until my girls were at least 15 months, mostly because beans need to be pre-soaked which takes time, and I also find them difficult to digest.  More about this later.


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Frittata aka Eggy Pizza




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


  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.


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Toddler Taco Salad

taco salad



500g of ground beef (grass fed preferably)

Olive oil

1 onion

1 clove of garlic

1 red romano pepper

1 carrot

1 cup of chopped spinach

large handful of corn

3 tablespoons of tomato sauce

1 tablespoon of fresh lime juice

Spices: 1/4 tsp (heaping) cumin, 1/4 tsp sweet smoked paprika, 1/4 tsp ground corriander, pinch hot chili powder, Salt & Pepper

Side accompaniments:

Greek Yogurt Sour Cream

  • 3 tablespoons of Organic Greek Yogurt
  • 1/4 tsp lime juice
  • sprinkle of garlic granules



  1. Chop onions, carrot and red pepper and mince garlic. Saute on medium heat in olive oil and 1/2 juice of a lime.
  2. Season meat with all of the seasonings listed and mix together with your hands
  3. Once the veg have softened add the meat to the pan and mix together. Let the meat brown with the lid on (about 5-7 minutes) then add the tomato sauce and corn. Cook for 2-3 minutes
  4. Add spinach. Turn the heat off and cover

Babies grow at an exceptionally fast rate, which is why iron is an important nutrient during infancy. There is a big concern that babies and toddlers will not obtain optimal levels for their rate of growth, which is why most baby cereals and formulas are fortified with iron. As you get to know me, you will learn that I am not a fan of rice cereals as a weaning food, as I wholeheartedly think there are better real foods to help nourish your growing infant, like egg yolk, fish such as salmon and sardines, meats such as beef and lamb and even chicken – all of which are great natural sources of heme iron.

There are two types of iron – heme iron which comes from animal sources and nonheme iron which is derived from plant foods like green leafy vegetables, pumpkin seeds and lentils. Plant forms of iron are not absorbed as well as heme iron, so vegetarians need to be more vigilant with this nutrient.  Also, including vitamin C with your source of iron will increase absorption, so when eating meat or fish, have it with broccoli, tomato, spinach or red pepper for example – all good sources of vitamin C and all ingredients in this recipe.

I eat my taco salad in lettuce wraps with avocado, tomatoes, cheese and my Greek yogurt sauce. For the toddlers, you can serve fun veggies with the taco meat to make a salad. I added raw red pepper and raw broccoli florets, and I serve their salad with avocado or guacamole rather than yogurt sauce because dairy can interfere with iron absorption. If teeth aren’t developed, steam the broccoli and roast the pepper, and give the meat a good mash with a fork. Finally, no good Mexican dish is complete without corn tortillas chips, so throw some in for good measure!



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