Recipes

Biscoff Berry Porridge

As it gets colder I am drawn to warm, comforting food and porridge ticks the bill for me!

This combo of biscoff and berries works really well! It comes in at around 350 cals (using water not milk) for a portion so a good hearty brekkie or even a lunch option.

You will need:

50g porridge oats

1/4 to 1/2 tsp cinnamon (to taste)

Water (or milk if you prefer to use that for porridge)

Handful of berries (I used blackberries, raspberries and blueberries)

20g Biscoff spread

20g Berry jam (optional – I used the low calorie skinny jam – available here)

Mix the cinnamon with the oats and then prepare your porridge using water (or milk) as you normally would. I often use boiling water from the kettle for speed but you can use a saucepan of course.

Once at a consistency you like transfer to a bowl and add the blackberries (or whatever berries you have), mix them up a little to release the juices.

Then add the other berries and biscoff spread. If using the jam add that too.

Pop in the microwave for 1 min (optional – this just helps to melt the biscoff and release the fruit juices – you could also do all this in a pan on the hob)

Enjoy! πŸ™‚

Xx

Recipes

Easy, β€˜Healthy’, Autumn Crumble

With Autumn upon us it’s definitely time for some comforting, warming puds, and for me that means stewed fruit and crumble! Traditional Crumble can be quite high calorie so this is a great option for keeping the calories a bit lower but still just as tasty!

I was lucky enough to be given a haul of apples and pears, and I had some wild blackberries in the freezer form earlier in the summer but you can use any combination of fruit you fancy!

This comes in at about 184 calories per portion (I got 6 portions from mine) but tastes just as great! I didn’t add any sugar to my fruit at all – it was perfectly sweet as it was and with the sweetness of the topping you shouldn’t need to add any, but you can add if you feel you need it.

This makes a fab dessert, snack or even breakfast!

You will need:

3 large cooking apples/ pears (bramley apples work best)

A large punnet of blackberries (approx 200 – 300g) (or use more apples/pears/plums/raspberries/gooseberries/ anything!)

1/2 tsp cinnamon

For the topping:

100g oats

50g flour (I used rice flour as it has a finer texture but any flour will do)

30g sugar (I used ‘half spoon’)

1 tsp cinnamon

40g non-dairy spread (I used a ‘light’ spread)

Prepare the fruit – peel, core and chop the apples/pears into small chunks and rinse the blackberries. Place the apples in a saucepan with a tbsp of water and start to cook – they need a bit longer than the blackberries so this gives them a head start. Once they’ve started to soften a little add the blackberries and the cinnamon and stir well. Allow to simmer gently until the apples are cooked through.

Pre-heat the oven to 190 C.

Place the oats, flour, sugar and cinnamon in a bowl and mix well. Add the spread and then use a fork or your fingers to rub it in to the mixture creating little lumps.

Pour the fruit mixture into whatever dish you’re using – I made 4 individual portions and one double portion.

Add the topping and then pop in the oven for 15-20 mins or until the topping starts to brown.

Remove and serve warm (or cold!), with a dollop of zero fat total yoghurt, or maybe some low cal ice cream!

Enjoy! Xx

Recipes

Poached Cinnamon Plums

This makes a delicious autumn dessert or brekkie option – with a big dollop of greek yoghurt!

Before we sold my late Nannie’s Bungalow we harvested the last of her Damsons and so I decided to put them to good use and stew them up into a tasty pud! I used half at the time and the other half I froze to make another batch later and this works perfectly with either option.

You will need:

Plums – as many as you want!

Sugar to taste

Cinnamon to taste

If you have a glut of plums when you may prefer to freeze some for later use. Cut them in halves, remove the stone and lay on a baking tray and pop in the freezer for a couple of hours. Once they’ve firmed up you can transfer to a ziplock bag or Tupperware and store in the freezer until needed!

If using fresh then cut into halves (or quarters if you prefer), remove the stones (these can also be removed after cooking if the plums are a little on the hard size). Place in a wide pan (I used a frying pan).

Add a little water to stop them burning (couple of tbsps) and a little sugar initially – especially if using damsons (you can add more later if necessary).

Using a very low heat allow the plums to start to soften. Then add cinnamon – start with a small amount and then add more to taste later.

Then pop a lid on and allow to gentlY cook through. Keep an eye on them as they will go soft and mushy very quickly.

Allow to cook gently, checking regularly until at the desired softness (this may only take mins) and then remove the lid. Taste and add more sugar and cinnamon if you feel you need it. Then allow it to cool down a little further – you can decide how you want it. The liquid will form a slightly sticky syrup and the plums will continue to break down – so keep gently cooking until your desired consistency. As it cools the syrup will thicken a little.

Transfer to a bowl or Tupperware and store in the fridge. Or you can freeze it too. It makes a perfect base for a crumble, or is delicious served with Greek yoghurt!

Enjoy πŸ™‚ xx

Recipes

Bunny butt pancakes!

I couldn’t resist a bit of Easter fun!

These are just my normal banana pancake recipe with some added decorations! Use whatever you like – I used blueberries, raspberries and Greek yoghurt – but any fruit, yoghurt or even melted chocolate would do! The pancake recipe is here : Quick Healthy Banana Pancakes

Happy Easter!

Xx

Recipes

Quick Healthy Banana Pancakes

Another one of my faves! These work great as a breakfast, or light lunch or afternoon snack! They’re quick and easy to make and taste amazing! If you want something more substantial you can add some protein powder in to the mix but I tend not to bother. This makes two small pancakes, enough for one person, and comes in at approx 200 calories, plus the fruit.

You will need:

1 banana

1 egg

2 tbsp flour (any flour you like)

Cinnamon (optional)

Fruit of your choice

Mash the banana with a fork in bowl, add the egg and mix well.

The mixture will vary in consistency depending on your banana size and ripeness, and egg size – it really doesn’t matter though. Add the flour and cinnamon and mix well.

The batter will be lumpy – that’s fine too! Heat a little oil in a pan and then add the batter. Leave to cook on one side, then flip.

Serve with fruit (if you need it you can also add some maple syrup or other liquid sweetener but I find the fruit is sweet enough)

Enjoy πŸ™‚

xx