I don’t know about you, but we seem to get to the end of the week and have various bits of veg left in the fridge. One of the quickest and easiest meals I love to do is a stir fry. The great thing is you can literally throw anything in.
I tend to start with a teaspoon of coconut oil on a high heat in the wok, then add spring onions and the hardest veg – tonight it’s broccoli, red cabbage and carrots – with a dash of tamari (gluten free soy sauce). Cook for a few minutes and add grated ginger, peppers and courgette (or vegetables of your choice) plus more tamari.
Next, add cooked rice noodles and cook for a further few minutes until your vegetables are soft. Then voila! Your meal is ready to serve.
Sometimes, I also love to stir in a tablespoon of tahini at the end and sprinkle over a few pine nuts for extra crunch!
I know this is a super simple and easy recipe, but it’s something that’s perfect to throw together at the end of the week or on a night when you really can’t be bothered to stand in the kitchen for ages!
What are your favourite quick and easy meals?
Over the past few years I’ve really got into cooking and experimenting with different flavours. This has grown since having Aria as I love cooking for her (even if she is fussy sometimes!), and have made all her meals since we started weaning.
Interesting breakfast ideas can be tough and we tend to alternate between porridge and scrambled egg most weeks. Looking through some books the other day, I came across a recipe for buckwheat and blueberry pancakes in my Clean & Lean Cookbook and couldn’t resist giving them a go. Safe to say they were as delicious as they sound and I even added some raspberries – wild huh! They were a hit with Aria too so I thought I’d share the recipe below. I’ve adapted this slightly by adding raspberries and almond milk:
Serves 3-4 (Depending on how big you like your pancakes!
1 cup milk (I used almond milk, but unless you have an intolerance semi-skimmed is fine)
1 large egg
1/2 cup wholewheat flour
1/2 cup buckwheat flour
1/2 cup blueberries
1/2 cup raspberries
olive oil for cooking
maple syrup for drizzling (optional)
In a large bowl, whisk the milk and eggs, then gradually add the flours and whisk well until you have a smooth batter.
Add the blueberries and raspberries and stir.
In a frying pan. heat 1 teaspoon of oil. Once hot, spoon in a small ladleful of batter and keep in a small round shape.
After 2-3 minutes, flip and cook the other side for the same amount of time. Repeat until you have around 8 pancakes.
The result! I like to serve them with strawberries. Delicious!