You know me, I LOVE to bake. I go through spells of obsessing about things: recently it’s been fresh bread (including these yummy iced buns), all sorts of different flavoured brownies, and muffins, especially breakfasty ones. It’s funny how things change but at one stage the boys would happily scoff a big breakfast in the morning: eggs on toast, bacon sandwiches… that type of thing. Recently, they’re not as keen (probably because they’re always late) and I hate the thought of them going out into the world with empty stomachs. Bring on the breakfast muffin: easy grab and go food, and not too hideously bad for them (better than a McDonald’s breakfast, no doubt). I absolutely love the flavour combo of these fresh orange and dark chocolate muffins, although obviously you could add things like blueberries or chopped banana instead (I only add a scant 75g anyway).
I’m just not really a breakfast person. I’ve tried hard to change this, but the most I generally eat before about 11am are copious cups of tea and maybe a biscuit or a banana. So when Breville came along with their Blend Active Diary Challenge, bandying about phrases like ‘a smoothie a day’, and phrases like ‘lesser used vegetables’ and ‘superfoods’, I was a bit worried I wouldn’t enjoy my challenge week. Still, I’m always up for a bit of experimentation, and let’s face it, an entire healthy meal in a glass sounds like a lazy person’s dream come true. Here’s how I got on:
We get through tons of granola here at number one. Mr E and I both like it for breakfast, and the boys scoff enormous bowls of it whenever they’re hungry and often when they come in last thing at night, so it’s really important to me to buy great quality granola (we’ve all bought those ones that are a bit – well, ‘sawdusty’, haven’t we?). I use granola in quite a few different ways, and I thought I might share them with you. So here are a few different breakfast ideas using our fave Nature’s Path granola, including these really easy and yummy coconut and chia seed granola bars, plus the chance to win a lovely gift for you too!
It’s SO cold!! I know we should probably all be ‘clean eating’ or whatever it is that we all do to make ourselves feel even more miserable’ at this time of year, but for me, mornings start best when they involve baked goods and a bucket of tea. These vanilla breakfast muffins use real butter and that old fashioned ‘wet into dry’ method. Feel free to add whatever you like to the recipe: chocolate chips are a favourite here. I like to add blueberries, then top the muffins with a sprinkling of granola, which makes them feel extra breakfasty. Remember, with a muffin recipe, you need to assemble the dry ingredients, then the wet ingredients, then stir the wet into the dry, making sure you don’t overmix (a bit of flour visible is absolutely fine).
What do you use your microwave for? Do you even have one? Ours is used mostly for the boys to reheat meals that they’ve missed, and Mr E’s patented microwave bacon when I’m away. The rest of the time it sits forlornly in the utility, alone and unloved. And then Lékué came along and set me a little task: could I create a day’s meals using only the microwave and Lékué’s clever, colourful products. And you know I can’t refuse a challenge…
So we’ve dressed up as witches cats (was that just me?), trick or treated, eaten all the leftover sweets and now it’s full speed ahead to Christmas. But wait, there are all those cute little pumpkins and squashes we bought to decorate our home (and, if you’re me, adorn your Instagram feed)! And it’s such a shame as most of them will get thrown away. Before they go in the bin, though, consider the beautiful, autumnal thing that is pumpkin butter. Even better, consider using it to make the very delicious, frothy and warming pumpkin spice skinny latte with new Arla BOB milk.
So as you read this, we’re on our family cruise around the Med on Celebrity Eclipse and are currently steaming towards Portugal (squee!). During the run up, as you know, I was eating really, really healthily (with the odd treat) and exercising daily. Mr E and I have been out cycling on our bikes and I’ve been walking a few miles with the dog every day, plus – an absolute revelation: I’ve been doing free weights, kettlebells and even sit ups at home, which I really enjoy. I really feel that my arms are more toned already and my jeans feel looser too. Bonus. I know they’re not for everyone but I’ve found a couple of the fitness tracking apps really useful motivation, and I’m watching my portion sizes (always an issue when you live with three strapping fellas). I’ve been fiddling about with this recipe for a while as, while I’m definitely not eating biscuits, sometimes I really crave something crunchy and sweet, and I thought it I could create a little treat that’s going to kill the cravings, but not derail the healthy eating, I’d be pretty happy. So I had a little experiment and created these relatively healthy little oatbran flapjack cookies. And then I ruined it by smothering them in chocolate.
OMG it’s so sunny isn’t it? I’m absolutely loving it. The boys went camping last night – they found a place locally what would allow groups of young lads (I’ll report back to tell you whether that was a wise decision) and off they went with tents, sleeping bags, one of those bucket barbecue things, and basically the entire contents of the fridge: bacon, sausages, plus my freshly baked bread. I said on Twitter the other day that having teenagers is kind of like having massive Borrowers. You bake something, then ten minutes later it’s vanished and there are just crumbs left. Oh well, at least they won’t starve. I’m having a bit of a health kick at the moment myself, leading up to our family cruise in September (squee!): following a ten minute weights workout every other morning (to combat the dreaded bingo wings) and doing sit ups, bike rides with Mr E (who is waaay fitter than me) and longer dog walks too. These delicious kiwifruit and coconut breakfast bowls contain one of my latest obsession: Zespri SunGold kiwifruit. Have you seen them?
Literally as soon as I let my guard down, my old habits have slipped back in. Mr E and I noticed that our no wine on a school night rule had slowly reverted to a wine on every night rule, so we’ve got very firm with ourselves, and my must have breakfast every day rule has slipped again too (let’s skip the don’t eat biscuits with every cup of tea rule – I’m working on that one). Back on the horse, then, I’m concentrating on creating delicious, healthy breakfasts for myself every day, and I’ve got a couple of lovely new discoveries for you:
When I’m on a plane, I ALWAYS watch really happy, upbeat films. I don’t want to watch anything miserable or complicated when I’m flying – I just want to have a bit of fun to pass the time. On my journey home from Orlando last week, then, I gave Hotel Transylvania 2 a go. It’s fantastic fun and even if you haven’t seen the first one (which is awesome), you really must give it a go.
Did you know it’s National Apple Day today? To celebrate, I’m starting the day with a delicious bowl of spiced apple porridge. The spiced apple compote can be used for loads of things: spooning over ice cream, stirring through yoghurt, on top of rice pudding as a delicious dessert (add a splash of rum too, if you like), and it’s great with savoury dishes too like roast pork. But this morning, with the rain battering the windows, I chose a big, warming bowl of porridge. By the way, the spice I use is pumpkin pie mix from Steenbergs Organic, but you can use a couple of pinches of anything warming: nutmeg or cinnamon, maybe.
For the compote:
I’ve used English eating apples. I tend to make quite a big batch of this and keep it for other things, but you can make it with a single apple too – just with a dot of butter and a couple of pinches of spice
5 English apples – I used Coxes
2 tbsps brown sugar
Couple of tablespoons of water
1 tsp pumpkin pie spice
Peel and core the apples and chop them into quite small pieces. Butter an ovenproof dish, then tumble in the apple pieces. Dot with the remaining butter, sprinkle over the sugar and spices and dribble with the water. Give it a quick stir then cover and cook for about 20-25 minutes, or until the apple pieces are tender.
While the compote is baking, make your favourite porridge recipe. Stir the compote through the porridge and finish with a dribble of honey and a little extra spice. Delicious, and a really comforting start to the day!
For more information about English apples, visit Love English Apples.
I’m always experimenting with different recipes for granola-type bars. The boys are often in a rush first thing in the morning (and Charlie takes packed lunches three days a week), and while they’re not babies, so they can make their own decisions about the amount of crap they eat, I still like to think I can encourage them in the right direction.
One of the things I’m ALWAYS doing is decanting various ingredients into nice looking glass jars, then chucking away the packaging, and with it, obviously the guidelines on how to cook it. I’m reminded of this nearly every morning when I go to cook porridge and can’t remember the amounts. I thought I’d write it down as a record for me, and also for anyone else who is useless at remembering things, or just fancies porridge and isn’t sure how.
While I’m never going to be one of those people that shuns sugar altogether (moderation in all things), I am trying to eat less. I’ve had several attempts at this recipe now and finally think I’ve got the it just right – a healthy, nutritious, sugar free, low GI granola bar. I’ve also upped the quantities of nuts and seed. Don’t discount butter when you’re trying to eat a healthy diet – proper butter (organic if possible – not the spreadable stuff) is full of vitamin A, D and K (great for your bones), and rich in short- and medium-chain fatty acids too. Also, divide the 150g by 12 portions and that’s less than a tablespoon of butter per slice – probably about the same as you’d spread on a couple of slices of toast.
So how did you feel this morning when the alarm went off? After all the lovely festive lie-ins, English Towers was not a happy household. I find that what you really, really need on these cold mornings (apart from a hug, obviously), is a mahoosive tower of puffy, fluffy American pancakes. The lovely chaps at Flora were kind enough to share their wonderful recipe for American pancakes with me, and challenged me to come up with some awesome breakfast recipes to help you all through all these ffffrrrreeeezing mornings!
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