Tag Archives: family meals

Lean and Bean Burgers.

So one of the ways I get inspiration for meals and recipes is to go shopping. This week I went to Asda, not our usual supermarket but we went as someone had told me they had skipping ropes and hula hoops reduced right down. Just to interject here, shopping with a 3 month old, almost 3 year old and 5.5 year old on your own is madness. Of course by time I had navigated getting a baby and 2 kids into the car, found the shop, out of the car, across the car park, into and around the trolley and into the shop – there had sold them all.  Never one to like a wasted journey we had a little walk around and stocked up on a few essentials/not-so-much-essentials-but-childrens-requests. Did I mention the madness of shopping with 3 small people?!

I love looking at new food products. They seem to be coming onto the market continually. So when perusing the reduced section (I can’t step away from a bargain) I found “Lean and Bean Mince”. It is 60% beef and 40% beans. I love this. Adding the beans means you use less beef and more plant protein, making it lower in total and saturated fat but still high in protein and it is also saving you pennies. Normal lean beef mince was £7.80/kg for a 500g pack and this was £4.38/kg. It is also exactly the advice I often dish out to people: “bulk out your meat dishes by adding plant protein such as lentils, beans and other pulses”. Potentially a new health food product that is actually good!

NB: If you can’t get this mince then why not add a tin of chopped kidney beans to your mince and make it a 60/4-0 mix yourself?

Getting home I was then left with the dilemma of what to make with the new mince. Too many ideas, too little time. As I was cooking with the help of all the small people, I went for burgers. My thought being I could do it in stages and they may like to get their hands messy and help. Turns out they didn’t want to help, but they did want to help eat them at tea time.

Dietitan UK: Lean and Bean Burgers 2

This mince is definitely tasty, it does taste more like a veggie mince and is dryer than a normal beef version, but that is to be expected. It tasted good and held together well for burgers. We had some left so I used them the next day in a tomato based sauce for a pasta bolognaise that was very nice. I love it when you manage to cook 2 meals in one hit 🙂

Dietitan UK: Lean and Bean Burgers 1

Lean and Bean Burgers
Serves 4
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
179 calories
34 g
0 g
1 g
10 g
0 g
207 g
266 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
207g
Servings
4
Amount Per Serving
Calories 179
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 266mg
11%
Total Carbohydrates 34g
11%
Dietary Fiber 11g
44%
Sugars 4g
Protein 10g
Vitamin A
108%
Vitamin C
31%
Calcium
8%
Iron
15%
* 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 medium courgette
  2. 2 medium carrots
  3. 2 cloves of garlic
  4. 1 small onion
  5. large handful of parsley (including stalks)
  6. 400g lean and bean mince
  7. 1tbsp balsamic vinegar
  8. pinch dried rosemary
  9. Zest and juice from 1/2 lemon
Instructions
  1. Using a grater or food processor grate the courgette, carrots, onion, garlic and parsley.
  2. Mix the veggies in with the mince and all other ingredients.
  3. Shape into patties with your hands and place onto a lined, greased baking tray.
  4. Place in the fridge to firm up for a minimum 30 minutes.
  5. Preheat the oven to Gas Mark 6.
  6. Bake for 15 minutes.
beta
calories
179
fat
1g
protein
10g
carbs
34g
more
Dietitian UK https://www.dietitianuk.co.uk/

Courgette and Chickpea Burgers

I’m forever loving the idea of veggie burgers but am often disappointed by the result. You know what I mean… they fall apart or just look disappointing. In the back of my brain I have this memory of the burgers I used to eat when I was vegetarian as a teenager. In my head they were delicious, not homemade, but delicious and that is one of my benchmarks. My other benchmark is the burger they make in a cafe we sometimes end up at – a portabello mushroom with halloumi cheese and spinach. Just the most perfect combo.

So after a holiday I’ve come back inspired to try out new recipes and the veggie burger idea was back. Taking a few hints from the River Cottage guys these burgers not only tasted good,  held together well and were completely eaten, but my small people also had fun helping to make them. GENIUS. Get the kids to do the dirty work 😉

Here is the recipe. It’s a great way to get your veggies in. I’ve worked it out as being 1 portion of vegetables per burger, if you make them large. This recipe made 8 and I served 2 per adult, 1 per child, but my 5 year old and husband came back for seconds!

Here are the burgers before and after cooking:

Dietitian UK: Courgette and Chickpea Burger 2

Dietitian UK: Courgette & Chickpea Burgers 1

 

Courgette and Chickpea Burgers
Serves 4
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Prep Time
15 min
Prep Time
15 min
236 calories
38 g
47 g
5 g
12 g
1 g
193 g
49 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
193g
Servings
4
Amount Per Serving
Calories 236
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 47mg
16%
Sodium 49mg
2%
Total Carbohydrates 38g
13%
Dietary Fiber 9g
35%
Sugars 6g
Protein 12g
Vitamin A
66%
Vitamin C
36%
Calcium
7%
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. 2 medium courgettes (400g)
  2. 1 large carrot, peeled
  3. 2 cloves garlic
  4. 5 large radishes or 1/2 onion
  5. 100g dried chickpeas, soaked and cooked or 200g tinned (drained and rinsed)
  6. 100g oats
  7. 1 egg
  8. 1 large handful fresh herbs
  9. 1 tsp cumin
  10. 1 tsp ginger
  11. 1 tsp coriander
Instructions
  1. Use a food processor to grate the veggies.
  2. Now add the chickpeas and process to a thick paste.
  3. Add the oats, egg, herbs and spices for a quick blast in the food processor.
  4. Use your hands to shape into patties.
  5. Heat 1 tbsp oil in a pan and cook them for a few minutes each side. I pressed them down in the pan to make them thinner and a better shape.
  6. Transfer to the oven for 10-15 minutes at gas mark 5.
  7. Serve with homemade potato wedges and a side salad.
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calories
236
fat
5g
protein
12g
carbs
38g
more
Dietitian UK https://www.dietitianuk.co.uk/

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/

Salmon and Kale Bombs.

Recently I was very pleased to be passed on some kale. A fair amount of kale that needed using quick, so we’ve been going a bit kaletastic. 

Salmon and kale = one of those winning combo’s in my mind. It turns out the small people agreed with me and hoovered up their dinner. One happy mummy as they got a whole heap of goodness from this meal. This was also our first meal eating al-fresco this year. Love love love. 

It always surprises me that the J-boy who is not always the keenest vegetable eater will happily eat his greens when mixed into meals. If you have a child who isn’t keen on veggies then try this out on them. Sometimes having your veggies on the side makes them harder to eat, so I tend to incorporate them into as many main meals as I can and then add some on the side too.

Kale:  Packed with vitamins C and A (1 cup provides over 200% of the RDA for vitamin A and over 100% of vitamin C), also providing calcium, vitamin B6 and some iron. Kale contains the powerful antioxidants beta-carotene, quercetin and kaempferol. These have numerous health benefits including fighting cancer, oxidative damage to the body, anti-inflammatory and anti-ageing. 

Salmon: Omega 3’s, one of the unsung heroes of our diets. These can help protect against heart disease, play a role in helping treat depression and are important for the development of a baby. You want to be including these in your meal plan 1-2 times a week if possible, once only if you are pregnant. Oily fish are the best known source but linseeds, walnuts and tofu are some alternatives.

Sesame seeds: High in calcium and iron content, magnesium and B6. I included these for the texture and the calcium and iron content as I am in the late stages of pregnancy so always thinking about keeping my iron and calcium stores up. Call me paranoid….

Dietitian UK: Salmon and kale bombs

Salmon and Kale Bombs
Serves 4
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
592 calories
7 g
238 g
24 g
83 g
4 g
400 g
465 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
400g
Servings
4
Amount Per Serving
Calories 592
Calories from Fat 213
% Daily Value *
Total Fat 24g
37%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Cholesterol 238mg
79%
Sodium 465mg
19%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
6%
Sugars 1g
Protein 83g
Vitamin A
170%
Vitamin C
101%
Calcium
17%
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. 4 salmon fillets
  2. 100ml milk
  3. 200g kale chopped very fine
  4. 1 medium egg or 2 small
  5. 2 tbsp chopped chives
  6. black pepper
  7. gluten free/wheatfree breadcrumbs
  8. sesame seeds
Instructions
  1. Place the salmon in a pan with the milk, allow it to poach for 10 minutes. Then strain the milk into a jug, get as much liquid as you can out of the fish. You can keep this to use in another recipe such as a cheese sauce.
  2. Meanwhile chop up the kale and chives.
  3. Now break up the fish into small flakes, mix with the kale, chives, pepper and egg. The mixture should be wet but not sloppy as you want to be able to shape it into balls.
  4. Place the breadcrumbs in a shallow dish, mix in the sesame seeds.
  5. Roll spoonfuls in you hands into balls, then drop into the breadcrumb mix and roll the fish ball in it.
  6. Place onto a lined baking tray and pop into the fridge for an hour to firm up. (Make ahead up to this point).
  7. Bake at Gas Mark 5 for 20 minutes.
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calories
592
fat
24g
protein
83g
carbs
7g
more
Dietitian UK https://www.dietitianuk.co.uk/

Lentil Shepherds Pie Jackets

Comfort food that is good for you? Yup it’s one of those type of recipes. I’m often recommended people eat more pulses and there seems to be a lack of knowledge about good ways to eat more of them. So if that is you…. here you go, a yummy recipe that makes lentils attractive to the family. 

These are vegetarian, wheat free and packed with the protein power of lentils plus plenty of fibre from the veggies. lentils and skins of the potatoes. The lentils also provide zinc, iron, B vitamins and folate. They will also lower the glycemic index of this meal, so you should feel fuller for longer and have better glycaemic control. Pretty much a winning dish.

Dietitian UK: Lentil Jackets-1

Trust me, my family looked at dinner and went “Oooooo that looks good mummy”. 

J boy eats lentil jackets

I love a jacket spud but sometimes you just want to go one better, but keep it healthy. Not so much a wow factor but a warm glow factor. 

This recipe uses an adaptation of my lentil bolognaise recipe, one of those recipes that you want to make double or quadruple of and freeze as it is so versatile.

Dietitian UK: Lentil Jackets 3

Lentil Shepherds Pie Jackets
Serves 4
Vegetarian, wheat free and an all round healthy family meal.
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619 calories
101 g
26 g
14 g
29 g
6 g
786 g
371 g
17 g
0 g
7 g
Nutrition Facts
Serving Size
786g
Servings
4
Amount Per Serving
Calories 619
Calories from Fat 123
% Daily Value *
Total Fat 14g
22%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 26mg
9%
Sodium 371mg
15%
Total Carbohydrates 101g
34%
Dietary Fiber 17g
70%
Sugars 17g
Protein 29g
Vitamin A
265%
Vitamin C
445%
Calcium
35%
Iron
51%
* 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. 4 medium potatoes
  2. 1 tbsp butter
  3. dash of milk
  4. 50g grated cheese
  5. 1tbsp olive oil
  6. 2 onions, diced
  7. 3 cloves of garlic, crushed
  8. 3 large carrots, peeled and grated
  9. 2 large peppers deseeded and finely chopped
  10. 1/2 large or 1 small head and stalk of broccoli finely chopped
  11. 1 tin chopped tomatoes
  12. 200g red lentils
  13. 2 tbsp tomato puree
  14. 200ml water
  15. 1 tbsp mixed herbs
  16. 1 tbsp balsamic vinegar
  17. 2 tsp soy sauce
  18. black pepper
Instructions
  1. Wash, scrub and prick 4 medium potatoes. Put in the microwave for 10 minutes on high. Turn the oven to Gas Mark 5.
  2. Meanwhile: Grate/finely chop the veggies or even easier - put it in a food processor and blitz it to fine pieces.
  3. Heat the oil, pop the veggies in the pan and cook for a few minutes.
  4. Add the lentils and cook for a few minutes.
  5. Now add the chopped tomatoes, water and bring to a simmer.
  6. Add the remaining ingredients and cook for 40 minutes.
  7. Whilst it cooks, put the potatoes in the oven to continue baking.
  8. Once the potatoes are done (30 minutes or so), test them inserting a knife into them. Then cut in half and allow to cool and allow the lentil mixture to cool too.
  9. Scoop out the inside of the potatoes with a spoon, place the flesh in a bowl and mash with a little butter and milk.
  10. Fill the potatoes with the lentil mixture and place on a baking tray.
  11. Top with the mash and use a fork to spread it over. Sprinkle over the cheese.
  12. You can now leave the potatoes in the fridge until later or bake straight away at Gas Mark 5 for 20 minutes or until the cheese is melted.
Notes
  1. Keep any left over lentil mix for the freezer or serve it on the side for hungry tummies.
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calories
619
fat
14g
protein
29g
carbs
101g
more
Dietitian UK https://www.dietitianuk.co.uk/

Broccoli fish fingers: get that veg in.

Fish fingers are always a sure-fire hit in our household. I usually make them plain and serve with veggies but wanted to sneak extra veggies into the teething boy. When he feels under the weather he just hands me his vegetables off his plate. Monkey.

So I blitzed up half a head of broccoli and rolled the fish in it before adding the breadcrumbs. It was a bit messy but making your own fish fingers always is. However they taste SO MUCH BETTER than the bought ones. Plus I used gluten free breadcrumbs so they were suitable for me 🙂

“The J boy hoovered these up, saying NumNumNumNum”

Dietitian UK: J Boy eat Broccoli fish fingers

BROCCOLI FISH FINGERS

Serves 4

20 mins preparation and 20 minutes cooking time

INGREDIENTS:

1/2 head broccoli

4 fillets fish (I used half salmon, half haddock)

2 tbsp flour (gluten free if needed)

2 eggs

Breadcrumbs (gluten free if needed)

 

INSTRUCTIONS:

Finely chop the broccoli, as finely as you can. Alternatively blitz it in a food processor.

Defrost the fish if it is frozen and slice into fingers.

Put the flour and eggs into 2 seperate bowls and the breadcrumbs and broccoli onto 2 plates.

Dip the fish into the flour, then the egg.

Roll in the broccoli, the dip back in the egg and roll in the breadcrumb. Pat the breadcrumb down all over it.

Repeat with all the fish.

Place on a baking tray and either cook straight away or if you can leave to firm up in the fridge first.

Cook at Gas Mark 5 for 20 minutes.

Dietitian UK: Broccoli fish fingers 1

A healthy take on vegetable stir fried rice

This is one of those meals that I made in 10 minutes flat after a long car journey. You know those moments when you have a hungry family who are tired and grumpy. It was one of those.

Fortunately I had cooked a pile of rice the night before and then not used it. Which meant my head had already gone to the “what on earth am I going to do with that rice” place. Having lived in Hong Kong as a child I have heady memories of egg fried rice cooked in the market place so this was a no-brainer. What I wasn’t sure about was whether my small boy would embrace the love. Turns out this was a great way to get him eating more veggies. Sorted.

This is one of those recipes that embraces leftovers, so rummage through your fridge and throw it all in.

No actual photo of the meal I’m afraid as I was too busy feeding the hungry hordes! So send me your photos please 🙂 

rice_81847796_thinkstockphotos-460441881

 

Healthy Vegetable Fried Rice
Serves 4
Easy way to use up leftover vegetables and rice.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
238 calories
33 g
186 g
7 g
9 g
2 g
189 g
75 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
189g
Servings
4
Amount Per Serving
Calories 238
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 186mg
62%
Sodium 75mg
3%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
3%
Sugars 2g
Protein 9g
Vitamin A
13%
Vitamin C
12%
Calcium
4%
Iron
8%
* 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 chilli infused or normal olive oil
  2. 400g cooked, cooled rice
  3. 1 onion thinly sliced
  4. 2 garlic cloves, crushed
  5. 500g mixed assortment of vegetables
  6. 1 tsp ginger
  7. 4 eggs, beaten
  8. 2 tsp sesame oil
  9. Large handful of fresh coriander
Instructions
  1. Cook the rice ahead of time as you want it to cool down before you use it. I cooked mine the day before.
  2. Heat the oil then add the rice, onion, garlic and vegetables. Stir to coat in the oil and cook for 5 minutes.
  3. Meanwhile crack and beat the eggs.
  4. Add the ginger and stir through.
  5. Now lower the heat to a medium setting. Add the egg and let it set for 1 minute. Then stir it through the rice.
  6. Lower the heat right down and continue to stir so the egg doesn't stick to the pan.
  7. After 3 minutes add the sesame oil and cook for another few minutes.
  8. Stir through the chopped coriander and serve.
Notes
  1. Make sure you fully re-heat the rice and get it nice and hot, using a hot wok for the first part of the recipe.
beta
calories
238
fat
7g
protein
9g
carbs
33g
more
Dietitian UK https://www.dietitianuk.co.uk/

Tuna and vegetable fish cakes

I’ve had a poorly boy this week. He has had a very bad case of chicken pox and although the spots are all dried up and healing now he has gone back into a very itchy stage. It is affecting his sleep and his appetite. So my mummy cooking skills have been put to the test.

Today we went to the zoo. Potentially a ridiculous idea as hubby was working…. 2 tired kids and a tired mummy. Thankfully it was the tonic we needed. Distraction for the kids with so much to see and plenty of fresh air. Arriving home I quite fancied collapsing on the sofa with a cuppa, until I realised it was almost tea time! My brain jumped to fish, oily fish in particular. We often make our own fish fingers, however this means veggies are on the side and I wanted to try and encourage the J boy to eat more. Like a blast from the past I remembered fish cakes. Soft, creamy and easy finger food. A perfect family meal.

Although there was a complete meltdown during dinner from a severely over-tired boy… he ate not just 1 but 2 fishcakes with baked beans. Now that is a RESULT. 

Miss K told me “Mummy can we have these tomorrow too please”. 

I’m not sure we will have them tomorrow too but they are definately going to be on the menu more often.

 

Dietitian UK: Tuna and Vegetables Fishcake1

Tuna and vegetable Fishcakes
Serves 4
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
447 calories
24 g
152 g
8 g
66 g
2 g
382 g
182 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
382g
Servings
4
Amount Per Serving
Calories 447
Calories from Fat 72
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 152mg
51%
Sodium 182mg
8%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
12%
Sugars 3g
Protein 66g
Vitamin A
74%
Vitamin C
22%
Calcium
11%
Iron
23%
* 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 frozen tuna steak
  2. 2 frozen white fish steaks
  3. 2 medium potatoes
  4. 1 large carrot
  5. 100g frozen peas
  6. 1 tsp English mustard
  7. 1 large handful mixed fresh herbs or 1 tsp dried herbs
  8. seasoning
Instructions
  1. Place the frozen fish steaks in the bottom of a large based saucepan.
  2. Peel and chop the carrot and potato, chop 1/2 inch pieces and place in the saucepan.
  3. Cover with 1 pint of water and bring to the boil.
  4. Simmer for 8 minutes.
  5. Add the frozen peas and cook for another 2-3 minutes until the vegetables are soft enough to mash.
  6. Drain 3/4 of the water away and remove the fish.
  7. Now mash the vegetables.
  8. Flake the fish with a fork and add it back to the pan, mix it all well.
  9. Add the mustard, herbs and any seasoning and mix.
  10. Prepare a baking tray, line with baking parchment or a silicone liner.
  11. Now take large spoonfuls of the mixture and shape into rounds, place onto the baking tray.
  12. Pop into the fridge to firm up. Mine were there for just 30 minutes and it worked fine. However you could make these ahead and leave them overnight or all day.
  13. Cook at Gas Mark 5 for 25 minutes.
Notes
  1. Serve with some form of vegetable or a nice salad.
beta
calories
447
fat
8g
protein
66g
carbs
24g
more
Dietitian UK https://www.dietitianuk.co.uk/

Vegetable Potato Lasagne

So what do you do when you’ve been building up all day to a vegetable lasagne and then you realise you are out of wheat free lasagne sheets? 

1. Make something else?

2. Make your own lasagne?

3. Use potato instead?

Today I was feeling a bit more inventive, plus I had a tonne of potatoes to use up… so option 3 it was.

This worked really well, it took longer to cook as I wanted the potatoes to definitely be on the softer side, but you could parboil them to help speed up the cooking time. My cottage cheese white sauce is a big hit.Healthier, quicker to make and lighter on the stomach and palate too, it takes lasagne from a “weekend meal” to an “everyday meal”.  My family are happy.

Someone suggested this was more of a moussaka, I’m not sure. I’m going with lasagne as that is what I based it on. Call it what you like. It’s delicious. 

Dietitian UK: Vegetable Potato Lasagne 1 

Dietitian UK: Vegetable Potato Lasagne 2

Vegetable Potato Lasagne
Serves 6
A healthy take on a vegetable lasagne using cottage cheese to make the white sauce and potato instead of lasagne sheets. Grain free, gluten free.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
296 calories
42 g
17 g
8 g
12 g
4 g
455 g
191 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
455g
Servings
6
Amount Per Serving
Calories 296
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg
6%
Sodium 191mg
8%
Total Carbohydrates 42g
14%
Dietary Fiber 8g
30%
Sugars 10g
Protein 12g
Vitamin A
69%
Vitamin C
130%
Calcium
18%
Iron
14%
* 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 medium onion
  3. 3-4 cloves of garlic
  4. 2 peppers
  5. 2 courgettes
  6. 1 carrot
  7. Mixed dried herbs
  8. Black pepper
  9. Balsamic vinegar
  10. 1 tsp sugar
  11. 1 tin chopped tomatoes
  12. Small glass of red wine
  13. 1 large aubergine
  14. 4 medium potatoes
  15. 150g cottage cheese
  16. 150g greek yoghurt
  17. 80g grated cheddar cheese
Instructions
  1. Heat the oil in a large pan.
  2. Chop the onion and crush the garlic, then saute in the pan.
  3. Now add the peppers, carrot and courgettes, cook for a couple of minutes before adding the chopped tomatoes and wine.
  4. Bring to a simmer and add the pepper, balsamic, herbs and sugar. All to simmer gently whilst you prepare the rest of the dish.
  5. Slice the aubergine and potatoes lengthways into thin slices.
  6. You could now parboil the potatoes to speed up the cooking time in the oven.
  7. Mix the cottage cheese with the yoghurt to get a thinner consistency.
  8. Now comes the fun…. in an overproof dish layer up the lasagne. Start with the tomato and vegetables base, top with aubergine slices, then potato and the white sauce. Repeat the layers one more time, ending with the white sauce on the top.
  9. Sprinkle with grated cheese and bake in the oven as Gas Mark 5 for 45-60 minutes.
  10. Test the potatoes are cooked by prodding with a skewer.
  11. ENJOY!
beta
calories
296
fat
8g
protein
12g
carbs
42g
more
Dietitian UK https://www.dietitianuk.co.uk/

 

How to really have a more contented baby ;)

This being our second baby I’ve been a teeny, tiny bit wiser to a few things… and a bit slacker on other things! I’ve thrown out all the normal baby books for one and let baby lead the way, so much easier, he naturally showed me his routine. I also bypassed the puree route and went straight for baby led weaning – which I would highly recommend, much less stress and cooking.

Something I noticed with Miss K is how frustrated she would get when trying to communicate. Around a year I started using some basic signs with her and it made a big difference. So with J-boy I’ve put signing in from the instant we started weaning (5.5 months). It is lovely to see him now happily signing away. He does also use words with some of the signs too, however More, Milk and Moo are all very similar sounding so the signs are of big advantage. 

At age 2 toddles apparently recognise around 200 words but can only say about 50. I would be frustrated if I wanted something and couldn’t communicate it. Many times the reasons tantrums occur is due to frustration, so using signing can help with alleviating this.

Now I’m no signing expert, but hubby knows a fair bit of Makaton, so I’ve stolen signs from him and from groups I’ve been to. We use…

Eat

Drink

More

Finished

Please and Thankyou

Book

Milk

I like this free chart of signs: 

 baby-sign-language-chart

 

 

So at 15 months J-boy was using eat and drink and at 16 months he was using more and toothbrush. He doesn’t sign milk but says it. Now I plan to build in “nappy” and “sleep”. If he is potty trained and sleeping by 2 I’ll be a lucky mummy, ha ha!