Servings: 15 muffins     Preparation Time: 15 minutes

• 1 1/2 cups oats
• 1/4 cup ground flax seed
• 1/4 cup coconut flour , sifted
• 1/3 cup whole sugar (other sweetener could be substituted - my favourite is honey)
  
• 2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon all-spice
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 3 eggs
• 1/4 cup coconut oil
• 1/4 cup water
• 3/4 cup milk
• 3/4 cup finely shredded carrot  (approx 2 medium carrots)
• 1/4 cup finely shredded apple (approx 1 medium apple)
• 3/4 cup raisins
• 1/2 cup chopped walnuts (optional)

Preheat oven to 200 degrees C.

Put raisins in small bowl and cover with hot water to plump up; set aside.
Combine oats, flax, coconut flour, sugar, baking soda, and spices. In separate bowl, mix together eggs, oil, water, and milk then add to dry mixture. Fold in carrot, apple, raisins (squeezing out excess liquid beforehand) and nuts.
Spoon into lined or greased muffin tin.
Bake for 15 minutes, or until toothpick inserted in center comes out clean.
Compliments - Recipe  by Jennifer, Canada

This vegetarian main is packed full of flavor!

Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes

Servings: 4 as a moderate meal.

Ingredients For the Stuffed Squash:

• 1 medium butternut squash , (about 2 3/4 pounds)
• olive oil, as needed
• salt and freshly milled pepper, as needed
• 1/2 cup uncooked millet, rinsed and drained
• 1 cup water
• 1 medium yellow onion, peeled, halved, and diced
• 1/2 pound shiitake mushrooms, rinsed briefly, trimmed, and sliced , (3 cups)
• 1/4 teaspoon red chili flakes
  
• 1 tablespoon chopped fresh sage leaves
• 1/2 tablespoon fresh thyme leaves, plus extra for garnish
• 2 tablespoons white wine or vegetable broth
  
• 4 ounces fresh goat cheese, crumbled , (about 1 cup)
• 2 ounces gruyère cheese, grated, plus 2 more ounces for the tops , (about 1 cup total)
• toasted pumpkin or sunflower seeds, for garnish

For the Kale Pesto:

• 2 cups lightly packed, torn kale leaves (no stems)
• 2 tablespoons pine nuts
• 1 large garlic clove
• 1/4 cup grated Parmesan
  
• about 1/3 cup extra virgin olive oil
• a squeeze of lemon juice
• 1 tablespoon heavy cream (optional)

Instructions:

Roast the squash:

• Position a rack in the center of the oven and preheat to 375ºF.
• Use a large, sharp chef's knife to slice the squash in half lengthwise, leaving the seeds in for now. Drizzle a bit of olive oil onto a rimmed baking sheet, and use the cut side of a squash half to rub it around. Place both halves cut side down. Roast in the oven until the long, skinny part is tender when pierced with a paring knife, about 45 minutes.
• Scrape the seeds and strings from the squash and discard. Next, carefully scrape out some of the squash flesh from the shaft and cavity, leaving a 1-inch border all around. Reserve the scraped squash meat. Lightly salt and pepper the squash halves, and set aside.

While the squash roasts, make the millet:

• In a small, lidded saucepan, combine the rinsed millet, 1 cup water, and 1/4 teaspoon salt. Set over a medium flame and bring to a simmer, then reduce the heat to very low, cover the pot, and let the millet steam until tender and all the water has been absorbed, about 15 minutes. Add more water and continue to steam if the millet isn't cooked enough for your liking; it should have the chewy-soft texture of brown rice. When the millet is cooked, remove it from the heat and let stand, still covered, for 10 minutes, then fluff with a fork. Measure out 2 cups, and reserve the rest for another use.
  

• Meanwhile, cover a wide skillet with a film of olive oil, and warm over a medium flame until it shimmers. Add the diced onion, and cook, stirring occasionally, until tender, about 10 minutes. Add the mushrooms, chili, sage, thyme, and a few pinches of salt, and saute until the mushrooms are very tender, about 10 minutes. Add the wine, and cook until the pan is dry, 1-2 minutes. Remove from the heat.
  

• In a large bowl, stir together the 2 cups cooked millet, the mushroom mixture, and the reserved squash flesh. Stir in the goat cheese, 2 ounces of the gruyère, and salt and pepper to taste.

Make the kale pesto:

• Bring a kettle of water to a boil. Place the kale in a wire mesh sieve, and pour the boiling water over the kale to wilt it. Rinse with cool water until cool enough to handle, then firmly squeeze the kale dry. Combine the wilted, squeezed-dry kale in a food processor with the pine nuts, garlic, and Parmesan, and process until ground to a paste, adding the olive oil little by little to make a thick sauce. Add enough salt and lemon juice until you like the flavor, and the heavy cream if you wish – I found it helped to smooth the flavors a bit. The pesto may taste slightly bitter, but it will pair well with the sweet squash. Scrape the pesto into a small bowl or jar, cover, and chill until needed.
  

Stuff and bake the squash:

• Divide the millet mixture between the cooked and hollowed squash halves, packing it in and mounding it gently. Top with the remaining grated gruyère. Return the squash to the oven and bake until the cheese is melted and the squash and filling are heated through, 10-15 minutes.

Eat the squash!:

• Slice each squash half diagonally into fourths, and serve the wedges topped with thyme leaves, pumpkin seeds, and a dollop of pesto on the side.
• Leftovers will keep in the fridge for up to 3 days – reheat before serving.
  

Notes:  This recipe takes a few steps, much of which can be done a day or two in advance: roasting the squash, making the pesto, cooking the millet, and making the stuffing. (If you already happen to have cooked millet on hand, you'll need 2 cups for this recipe.) I can imagine a lot of fun variations on this recipe, such as a late summer version made with quinoa, corn, poblanos, jack cheese, and cilantro pesto.

You can easily make this vegan by omitting all the cheeses and using firm tofu, grated on the large holes of a box mixer, in the filling. Nutritional values are based on one of four servings.

Nutrition:

Calories: 471kcal | Carbohydrates: 52g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 318mg | Potassium: 1147mg | Fiber: 8g | Sugar: 7g | Vitamin A: 23855IU | Vitamin C: 84.7mg | Calcium: 412mg | Iron: 4.3mg

Recipe Compliments:  Cheesy Millet-Stuffed Butternut Squash with Shiitakes, and Kale Pesto recipe by Alanna Taylor-Tobin of The Bojon Gourmet. Source: https://bojongourmet.com/vegetarian-stuffed-butternut-squash-millet-mushrooms-kale-pesto/.

Makes 16 Patties     Prep Time: 2 mins      Cook Time: 50 mins

nut free,  dairy free,  gluten free

Ingredients

• 1/3 Cup Millet
• 1/4 Cup onion, chopped
• 1/4 Cup Red Bell Pepper, chopped
• 1/4 Cup carrots, chopped
• 1 Garlic Clove, sliced
• 2 Tbsp olive oil, divided
• 1/2 Tsp Italian seasoning
  
• 1 egg, beaten

Preparation

1. Cook millet according to package directions until cooked through and fluffy.
2. Place the onion, bell pepper, carrot, garlic and Italian herbs in food processor and pulse and until vegetables are in tiny pieces.

3. Heat 2 tsp of oil in a medium saucepan over medium heat and add the vegetables. Sauté for 3-4 minutes or until vegetables are soft.

4. Place the millet, vegetables and egg in a bowl and thoroughly combine.

5. Form patties, about 2 tablespoons each

6. Once all the patties are made and resting on a plate, heat 1 tbsp or oil in a saute pan over medium heat and saute the patties for 5 minutes on each side or until golden. Repeat with remaining patties and add remainder oil if needed. Alternatively, you can brush a baking tray with olive oil. Add patties, brush them with olive oil and bake in the oven about 180C for about 15-20minutes or until golden brown.

7. Cool on a paper towel lined plate and serve.

*After step 5, place patties on a sheet tray and freeze for 30 minutes. Then transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours then follow steps 6-7.

Serve with tahini or a yogurt dip alongside your child's favourite vegetables and a large salad for mummies and daddies ! :))

Serves: 6 to 8   Prep Time: 1 hour and 10 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil divided
• 8 skinless bone-in chicken thighs (about 2 1/2 pounds)
• 1/2 teaspoon fine sea salt
• 1 large yellow onion chopped
• 1/2 pound cremini or button mushrooms sliced
• 1 cup uncooked millet
• 3 cloves garlic finely chopped
• 1/2 cup white wine
• 2 cups low-sodium chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 3 cups shredded Swiss chard (without stems)
• 1/4 teaspoon ground black pepper

Method

Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat.

Season chicken with salt and pepper, then arrange 4 of the thighs in the skillet. Cook, flipping once, until deep golden brown all over, about 10 minutes total.

Transfer chicken to a large plate; repeat process with remaining 1 tablespoon oil and remaining thighs.

Once all of the thighs are browned and transferred to the plate, add onions, mushrooms and millet to the same skillet and cook, stirring often, for 5 minutes.

Add garlic and cook 1 minute more. Stir in wine, broth, thyme, rosemary, salt and pepper. Nestle chicken into skillet, submerging it in the millet and vegetables; bring to a boil.

Cover, reduce heat to medium-low and cook until chicken is almost cooked through, about 25 minutes. 

Uncover skillet and gently stir in chard. Cover skillet and cook until millet and chard are tender and chicken is cooked through, about 10 minutes more. 

Spoon chicken, millet and vegetables onto plates and serve.


Nutritional Info:
Per serving: 360 calories (130 from fat), 15g total fat, 3g saturated fat, 85mg cholesterol, 450mg sodium, 26g carbohydrates (3g dietary fiber, 2g sugar), 27g protein.

Baba Ganoush
Recipe courtesy Priya Hutner
(4-6 servings)
3 medium eggplants
2 cloves garlic
¼ C lemon juice
¼ C tahini
2 Tbsp. olive oil
¼ C fresh parsley (put some aside for garnish)
Salt & pepper to taste

Preheat oven to 425 degrees F. Lay whole eggplants on baking sheet lined with parchment paper or on a silicon mat. Roast eggplant for 35 to 45 minutes. Make sure to rotate it a few times. When the eggplants are tender, remove from oven and let sit until cool.
Peel off skin and scoop out the meat of the eggplant. Blend ingredients in food processor. Cumin and paprika are lovely options. Serve with brown pita bread, wholegrain rye crackers or crudité.

 
Ingredients:    
1 cup kale       
1 cup frozen berries    
1 banana        
1 tsp Moringa Powder 
½ -1 cup water           
1 T flaxseed oil or ground flaxseeds           
2 heaping Tablespoons of Plain Greek Yogurt          
 
Directions:
Combine all ingredients into blender and blend until desired consistency.  

These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a high protein snack, or for lunch.

They are also fantastic for mum too if made in larger muffin holders, and can also be eaten for breakfast with some cucumber & carrot sticks or cherry tomatoes.

Ingredients

• Olive oil, for greasing
  
• 1 small carrot, cut into small cubes
• 1/2 small courgette, cut into small cubes 
  
• 25g peas
  
• 6 eggs
  
• 25g feta cheese
  
  
  

Method

1. Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin.
   
2. Steam the carrot, courgette and peas until tender. Drain the veg.
   
3. Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the ‘muffins’.
   
   

A quick recipe to prepare – it takes just three or four minutes to throw together – and you can mix two or three portions at once so that you’re prepared for every morning

SERVES:  1

INGREDIENTS
1 red apple
40g/1½oz raisins
50g/2oz oats
A small handful of sunflower seeds
1 tbsp chia seeds
½ tsp cinnamon
125ml/4¼fl oz plant-based milk
Optional sweetener:
1 tsp maple syrup, date syrup or honey
METHOD
Grate the apple onto a plate, then place the gratings into the bottom of a jar.
Add the raisins, oats, seeds, cinnamon and sweetener (if you’re using it) to the apple before pouring the milk over everything.
Stir the mix together. Add a lid to the jar and leave in the fridge overnight (or for 6-8 hours).

These carrot cake overnight oats are your new busy morning saviour!

Prep Time 5 minutes        Chilling Time 4 hours            Total Time 4 hours 5 minutes

Servings 1 serving
Ingredients

• 50 g (1/2 cup) oats
• 1 small / half a larger carrot (peeled & grated)
• 1-2 tsp honey / maple syrup
• 1 heaped tbsp raisins
• 1/2 tsp ground cinnamon
• 1 tsp chia seeds (optional)
• 175 ml (3/4 cup) milk of choice

To Serve

• 4 walnut halves (broken into smaller pieces)
  
• 1 tbsp yoghurt (optional)

Instructions

1. The day before serving add the oats, grated carrot, honey/maple syrup, raisins, cinnamon, chia seeds and milk into Tupperware container or jar and give everything a good mix/shake. Refrigerate overnight.
   
2. In the morning remove the oats from the fridge, give them a stir before topping with the walnuts, yoghurt and a little more honey/maple syrup if desired. Serve.
   

Recipe NotesI prefer these carrot cake overnight oats cold but on super chilly mornings you can also serve them warm. Just remove the container lid and pop into the microwave for 2-3 minutes before topping with the walnuts and yoghurt.

These overnight oats are best served the next day but keep well in the fridge for up to 3 days. Why not double/triple this recipe to keep you going for multiple mornings?!
Gluten-Free: Make sure that your oats are certified gluten-free.  

Vegan: Use maple syrup rather than honey and plant-based milk and yoghurt. 

Recipe Compliments: www.georgieeats.co.uk

This little dish can be substituted for potato salad. You can jazz it up by adding some toasted sesame seeds, chopped chives and gherkins. You can eat it with rye crackers or wrap it in lettuce leaves or nori sheets. If you wrap it in nori sheets you can add some grated carrot before rolling... just use your imagination ! :))

Yield: Makes 2 servings  

Ingredients

• 2 hard boiled eggs, coarsely chopped
  
• 3/4 cup cottage cheese*
  
• 1 teaspoon golden mustard
  
• 1/4 teaspoon salt
• 1/4 teaspoon dried dill
• 1/2 teaspoon lemon juice

Instructions

1. Combine all ingredients in a small bowl. Refrigerate until ready to serve.

Notes
*A thicker cottage cheese works best here. If yours contains more liquid, let it drain in a fine sieve before mixing.

Nutrition

• Calories: 145     Fat: 6.5 g    Carbohydrates: 3.5 g   Fiber: 0 g  Protein: 18 g
  

Recipe Compliments : Regan Jones, RD