Tag Archives: family meals recipes

Vegetable Beany Bake

I love vegetarian meals and we actually eat more vegetarian meals in our house than meat containing ones. However it is all too easy to get stuck in a rut. I realised that I haven’t used many beans for a while and I have a store of dried ones of all varieties. Partially this is because I don’t cope too well with having large portions of them in my diet. Also I wasn’t sure my boy would be best impressed with me. How wrong I was, tthe dish was emptied, plates all cleared and everyone had seconds!

Beans and Pulses are a Fodmap so they can cause issues for some people… the trick is to work out how much you can tolerate, I know my limit is a small portion (2 tbsp) about once a week. As with many things it is all about tolerance and moderation. 

Apparently 2016 is the year of pulses. This group of foods includes beans, peas, chickpeas and lentils, they are probably best know for their fibre content and wind producing abilites! It is recommended that we eat 30g a day of fibre, which is actually a fair amount to fit in and requires a healthy, well thought out eating plan for your day. Pulses can be a helpful way to get that fibre content up, 3 tbsp is about 6g fibre. They are a great source of insoluble fibre to help sweep the system through and helps with constipation issues. They also contain soluble fibre, which binds with cholesterol stopping it being absorbed and can help control blood sugar levels too.

A great protein source for vegans and vegetarians too. However they do not contain all the essential amino acids that our body needs to build proteins, so my advice is to always eat a variety of protein sources and a variety of different pulses. In this recipe I included cannellini beans and chickpeas.

Added bonus 3 tbsp (80g) also counts as a portion of fruit and vegetables. This recipe contains 400g beans so 5 adult portions. Along with the vegetables this works out at 3 portions of vegetables in a meal.

Dietitian UK: Beany Bake1

Dietitian UK: Beany Bake 2

Vegetable Beany Bake
Serves 6
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
284 calories
51 g
0 g
5 g
12 g
1 g
302 g
250 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
302g
Servings
6
Amount Per Serving
Calories 284
Calories from Fat 39
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 250mg
10%
Total Carbohydrates 51g
17%
Dietary Fiber 12g
48%
Sugars 8g
Protein 12g
Vitamin A
232%
Vitamin C
108%
Calcium
10%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp olive oil
  2. 1 onion sliced
  3. 2 galric cloves crushed
  4. 2 carrots peeled and diced
  5. 2 peppers chopped
  6. 2 sweet potatoes peeled and in small chunks
  7. 1 tsp paprika
  8. 1 tsp cumin
  9. 1 tsp mixed dried herbs or a large handful of fresh herbs
  10. 1 bay leaf
  11. 400g chopped tomatoes
  12. 100ml water
  13. 400g mixed pulses (I used cannelini beans and chickpeas)
Topping
  1. 2 slices of bread (wheat/gluten free if needed)
  2. 100g oats (gluten free if needed)
  3. Fresh parsley
  4. mozzerella
Instructions
  1. Heat the oil in a large pan. Cook the onions and garlic for a couple of minutes.
  2. Add the carrots and peppers and cook for 5 minutes on a gentle heat.
  3. Mix in the paprika and cumin then the sweet potatoes and cook for a minute.
  4. Now add the chopped tomatoes, bay leaf and water. Bring to a simmer and cook for about 10 minutes until everything is soft.
  5. Mix in the cooked/tinned and drained pulses along with the herbs.
  6. Break up the bread into crumbs using your hands or a food processor.
  7. Mix with the chopped fresh parsley and oats.
  8. Place the beany mix in an overproof dish and top with the oats and breadcrumb mixture.
  9. Dot with mozzerella if wanted.
  10. Bake for 20 minutes at Gas Mark 6.
Notes
  1. If using dried beans use 200g, soak overnight, drain the water and then cook for 40 minutes or until soft.
beta
calories
284
fat
5g
protein
12g
carbs
51g
more
Dietitian UK https://www.dietitianuk.co.uk/

Creamy Salmon Pasta for non fish lovers!

Oily fish. We know it’s good for us but it’s not always that easy to get it into a family friendly meal plan. In my house the kids like fish but the husband isn’t as keen. He doesn’t like anything with bones, a head or a tail on. So I have to be a little creative.

This recipe has salmon for the omega 3 content. Research shows this aids cognitive function, reduces inflammation in the body and gives you clever kids! I’ve also put 2 portions of vegetables per person in here and if you serve it with a side salad that would be 3 portions.

It was quick to make, tasty and the sauce can be made ahead of time.

20140403-022134.jpg

Creamy Salmon Pasta
Serves 4
A creamy, omega-3 packed healthy salmon pasta dish packed with vegetables and quick to make.
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Total Time
30 min
Total Time
30 min
565 calories
52 g
91 g
20 g
44 g
7 g
378 g
320 g
7 g
0 g
10 g
Nutrition Facts
Serving Size
378g
Servings
4
Amount Per Serving
Calories 565
Calories from Fat 181
% Daily Value *
Total Fat 20g
31%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 91mg
30%
Sodium 320mg
13%
Total Carbohydrates 52g
17%
Dietary Fiber 4g
16%
Sugars 7g
Protein 44g
Vitamin A
25%
Vitamin C
15%
Calcium
27%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 leeks
  2. 500g mushrooms
  3. 100g sweetcorn
  4. 1 tbsp rapeseed oil
  5. 3 cloves garlic
  6. 400g salmon fillets cut into chunks
  7. 1 tbsp corn flour
  8. 250g quark
  9. 100ml semi skimmed milk
  10. 1 bay leaf
  11. Large pinch dried herbs
  12. 100g soft cheese
  13. Black pepper
  14. 200g pasta
Instructions
  1. Chop the vegetables.
  2. Saute the leeks in the oil, add the mushrooms, sweetcorn and garlic and the salmon fillets.
  3. Mix 1tbsp corn flour into the quark and add into the salmon mix.
  4. Now stir half the milk and add the bay leaf with dried herbs and allow to gently simmer for 10 minutes. Add more milk if you want a looser sauce.
  5. Add the soft cheese and season.
  6. Cook the pasta and stir in the salmon mix.
beta
calories
565
fat
20g
protein
44g
carbs
52g
more
Dietitian UK https://www.dietitianuk.co.uk/