Looking for something to do with the kids these school holidays? Get them in the kitchen! While it can be messy, teaching kids how to cook is a fantastic life skill for them to learn.
Original recipe from Best Recipes.
- 2 cups self-raising flour
- 1 pinch salt
- 1/3 cup sugar
- 1 1/2 tbs butter melted
- 2 eggs beaten
- 1 1/2 cups milk
- 2 bananas mashed
Sift self-raising flour and salt into a bowl.
Whisk in sugar, butter, eggs and milk until smooth.
Add mashed bananas and stir mixture well.
Heat a frying pan with a little oil or butter and pour batter to form small circles.
When pikelets bubble on top, flip and cook the other side until brown.
- To add a little extra nutrition, we suggest swapping the normal self raising flour for a wholemeal version.
- Try reducing the sugar to 1/4 cup or swapping for an unrefined sugar such as coconut sugar, rapadura, etc.
- To make this dairy free, use coconut oil in place of butter and swap the milk for almond or soy.
- Use very ripe bananas for a sweeter pikelet.
- Add in 1 tablespoon of chia seeds.
- Puree berries for an all natural topping.
If you’re looking for a recipe that ticks all those boxes, then you’ll love this Creamy Salmon Zoodle recipe from Taste.com! The best bit is, you can have this delicious dish on the table in around 15 minutes! It’s also a great recipe to modify to suit your own tastes. We think this dish would be equally delicious with chicken or prawns, just be sure to modify amounts and/or cooking times to suit. Don’t think the kids will eat zoodles (zucchini noodles)? Then swap it out for a noodle or pasta they will eat and perhaps add grated zucchini in instead!
Heat a large frying pan over high heat. Add the cream and lemon juice to the pan and bring to the boil. Cook for 1-2 mins or until the cream mixture thickens slightly.
Add the zucchini noodles, salmon, half the lemon zest and half the dill to the pan. Cook, tossing, for 1-2 mins or until just heated through.
Sprinkle the salmon mixture with the remaining lemon zest and dill.
Having trouble falling asleep each night? This Bedtime Golden Milk recipe from Healthline might be just what you need to alleviate your anxiety and help you have a more restful night’s sleep.
Golden Milk Benefits:
- Fights inflammation
- Protects against oxidative damage and sleep deprivation
- Promotes relaxation and lowers anxiety levels
- 2 cups milk of your choice (whole, coconut, almond, etc.)
- 1 1/2 tsp. ground turmeric
- 1/2 tsp. cinnamon
- 1 1-inch piece of fresh, peeled ginger
- 1 tbsp. honey or maple syrup
- Warm the milk, turmeric, cinnamon, ginger, and honey or maple syrup in a small saucepan until warm.
- Whisk well to dissolve all spices and honey.
- Divide into two mugs and enjoy!
We know superfoods are good for us but incorporating them into our diet may not be this easy. This no fuss recipe from Taste is super simple and could easily be whipped up mid week!
- 1 bunch baby beetroot, trimmed & quartered
- 500g sweet potato, cut into 4cm pieces
- 1/4 cup (60ml) olive oil, plus extra to drizzle
- 1/2 teaspoon cayenne pepper, plus extra to scatter
- 1 orange, juiced, zest finely grated
- 4 x 180g salmon fillets (skin on), boned
- 1/2 bunch kale, trimmed
- 300g brussel sprouts, halved
- Thick Greek-style yoghurt, to serve
- Chia seeds, to serve
- Preheat oven to 200C. Place beetroot and sweet potato on a baking paper-lined baking tray. Drizzle with oil and sprinkle over 1/4 tsp cayenne pepper and salt. Roast for 15 minutes or until slightly tender.
- Combine orange zest and juice, and 1 tbs oil in a bowl, season then add salmon and turn to coat. Line another tray with baking paper and spread over kale leaves. Drizzle with 1 tbs oil, then top with salmon and drizzle over marinade. Toss sprouts with remaining 1 tbs oil, and remaining 1/4 tsp cayenne. Season with salt, then add to beetroot tray.
- Place both trays in the oven, with vegetables on the bottom shelf (underneath salmon), for 15 minutes or until salmon is just cooked, kale is crisp and vegetables are tender.
- Add salmon and kale to beetroot tray and scatter with chia seeds. Combine yoghurt with extra cayenne, and drizzle tray with a little oil to serve.
As the weather starts to cool and immune systems start taking a battering, nothing beats a good ol’ fashioned chicken noodle soup to make you feel better!
This recipe comes from The Pretty Bee and is easily turned into a gluten free dish by opting for a gluten free pasta. With no gluten, dairy, eggs or nuts, this is a very allergy friendly recipe for those with food allergies. May 26th to June 1 2019 is Food Allergy Week and with two in 100 adults living with food allergies, it pays to know how to avoid a reaction.
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and sliced
- 3 stalks celery, chopped
- 650-700 grams chicken thighs, boneless and skinless
- 1.8 litres of chicken broth
- 170 grams gluten free fettuccine, broken into small pieces
- salt and pepper to taste
- Place the olive oil, chopped onion, carrots, and celery in a large soup pot or dutch oven. Cook over medium heat until soft, about 7 minutes.
- Add the chicken thighs and chicken broth. Bring to a boil, then reduce heat slightly and simmer for about 25 minutes until chicken is cooked through.
- Use a slotted spoon to remove the chicken thighs from the pot and place them on a plate. Chop the chicken into small pieces and return to the pan.
- Take about half of a box of gluten free fettucine and break into small pieces. Place the pasta in the pot and simmer until the pasta is tender, about 10-15 minutes.
- Season with salt and pepper to taste before serving.
- Store leftover soup in the refrigerator. It should stay good for 3-4 days.
- The pasta may soak up a lot of the broth as it sits in the refrigerator. You may need to add more broth when serving the leftover soup.
- If you don’t want to use noodles, you can use quinoa or rice instead.
- If you aren’t gluten free, feel free to use your regular pasta.