Servings: 15 muffins Preparation Time: 15 minutes
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:
For the Kale Pesto:
Roast the squash:
While the squash roasts, make the millet:
Make the kale pesto:
Stuff and bake the squash:
Eat the squash!:
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.
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
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
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.
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.
Recipe courtesy Priya Hutner
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.
1 cup kale
1 cup frozen berries
1 tsp Moringa Powder
½ -1 cup water
1 T flaxseed oil or ground flaxseeds
2 heaping Tablespoons of Plain Greek Yogurt
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.
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
1 red apple
A small handful of sunflower seeds
1 tbsp chia seeds
½ tsp cinnamon
125ml/4¼fl oz plant-based milk
1 tsp maple syrup, date syrup or honey
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
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
*A thicker cottage cheese works best here. If yours contains more liquid, let it drain in a fine sieve before mixing.
Recipe Compliments : Regan Jones, RD
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