Peruvian Inspired Sweet Potato And Chicken Soup

This earthy Peruvian inspired soup is my own interpretation of a Jamie Oliver recipe. I’m a bit of a maverick when it comes to following recipes, often straying heavily. However, the core herbs and spices are the same, I just adapted some of the vegetables with what I had to hand. I must say, this is a very tasty soup indeed!

Ingredients;

1 large red onion, diced

2 cloves of garlic, crushed and finely chopped

2 mixed colour peppers

3 potatoes

2 small sweet potatoes

1kg chicken thighs, skin off

Olive oil

1tsp ground cumin

1tsp coriander leaves

Pinch of ground cloves

1.5l of Vegetable stock

2 limes, halved

100g Couscous

1 bunch of fresh coriander

Method;

Prep all of the veg and once done, place a large casserole pan on a medium – high heat to warm up. Put the chicken and 1tbsp of olive oil in the pan and stir well. Brown off the chicken.

Next up, tip in the herbs and spices stirring regularly. Stir in all of the prepped veg and cook for 15 minutes. Pour in the stock and bring the mixture up to boiling point. Reduce the heat and leave to simmer for 30 minutes.

Put the limes in and pour in the couscous. Cook for a final 15 minutes until the couscous is cooked through. Remove from the heat. Season well and stir in the chopped fresh coriander.

Bon appetite!

Chicken Lollipop Dippers

If you are looking for something a little bit different for the kids, look no further than this Jamie Oliver recipe. My children love these lollipops and the little dip that went with it. What’s more, it was super easy, quick and hassle free.

Ingredients;

2 skinless chicken fillets

Olive oil

Seasoning

4 tbsp natural yogurt

2 tsps tomatoes paste

4 Lollipop sticks, soaked in water

Method;

Start off by cutting the chicken fillets into chunks and use a sharp knife to make a deep slit into the bottom of each piece of chicken.

Rub oil into each chunk and season well. Insert a lollipop stick into each slit and gently warm up a frying pan on a low – medium heat.

Place the chicken lollipops into the frying pan for 7 minutes on each side, until golden.

Whilst the chicken is cooking, mix the yogurt and tomato paste together in a bowl, seasoning to taste.

When everything is ready, plate up with your sides of choice and enjoy!

Bon appetite!

Breakfast Cups Of Goodness To Kick Start The Day

I’ve been trialling out some new recipes recently with the help of Izy Hossacks, and I have to say I love these little breakfast cups.

What’s great about these cups of food is that they can be prepped the night before, then completed and microwaved the following morning.

They are super healthy and have been giving me a real boost first thing.

Let’s get started!

Ingredients:

30g Oats

1/2tsp baking powder

1/4 Ground Cinnamon

1 egg

4tbsp Milk or non-dairy milk

1tbsp blueberries

1tsp honey

1tbsp yogurt of choice

Method:

Grab yourself a large cup and tip in the oats, baking powder, cinnamon, egg and milk. Mix together really well and then stir in the blueberries.

Pop into the microwave for 2 minutes on high. Leave to cool briefly and then top with your honey and yogurt. Add any extra toppings of choice and enjoy!

RESET: September Check-in

Oh, we just love the Summer. Sunny (sometimes) long and balmy evenings, endless barbecues, summer drinks and ice cream. Only there’s a problem. My jeans are screaming out, “For the love of lycra woman, eat a salad. Please!”.

Now don’t get me wrong, I train. I train four or five times a week, I work hard to stay fit. I’m boot camping, running, yoga-ing and doing pilates like my life depends on it (suppose it does when you think about it). You can find out more about our workouts here>>

But here’s the thing. Exercise won’t get you the results you need alone – it’s what we put into our bodies which makes the biggest difference.

Now, I’m not telling you this to make you feel bad. I’m writing this as a reality check to myself. Summer is amazing, but why oh why can’t I get through without piling on the Pimms pounds. So, here it is – my public declaration that it’s time to push the September reset button.

TODAY = DAY ONE!

What I also need is accountability, so I’ll be writing down my fitness goals and will share my journey with you over the next six weeks. Feel free to join me in my mission to look and feel fabulous at 40 (have we told you, we’re off to Ibiza on Thursday?!).

I’ve been having some real problems with my back over the last two months, and have just been diagnosed with something called Spondylosis, which as far as I understand is basically a sticky out vertebra. The reason behind this is that two major muscles are weak in my body: my glutes (yes, I have Mum-bum) and one side of my lower abs (caused by those pesky babies) which makes me majorly wonky.

Here’s my focus for the next 6 weeks:

  • Healthy eating plan to get me in my best shape and banish the summer wobble
  • Focus on isolating and strengthening my glutes
  • Focus on isolating a strengthening my core

Want to join me? We’ve set up a new Fitness Group over on Facebook to help motivate you lovely mummies to get fit, so head on over and join us!

Whatever you’d like to achieve, let’s do this. We’re in this together, right?

Happy Monday, lovely people. Tahlia x

Easy Packed Lunches – Food That The Kids Can Help Out With

The theme this week is packed lunches. What do you put in your kids lunch box? We’ve always stuck to sandwiches, day in and day out for oh, about 7 years now. I’ve decided to change all of that and be a bit more experimental.

These gorgeous little pizzas/patties/pastries with toppings (not quite sure what to call them, if I’m honest) have gone done a storm at lunch time.

They are so easy to make – the kids got stuck in with their favourite toppings – and they cost pennies.

This time around I totally cheated and bought some ready made pastry (it was on offer for 90p – bargain!). We heated and thickened up a tin of chopped tomatoes, adding in some mixed herbs. Once the sauce had thickened, I took it off the heat and placed to one side to cool down.

The kids used scone cutters to cut out the bases, then we set about choosing the toppings. They went for green peppers, left over green pesto sauce (https://mumsinreallifecouk.wordpress.com/2019/08/22/basil-pesto-sauce/),sliced baby bells and Chiritzo.

Once all of the ingredients had been chopped and sliced, we set about spooning a blob of the tomato sauce on top of the pastry bases. We then sprinkled over the ingredients, made them look pretty and popped them into a preheated oven at 180•C for about 12 minutes.

As you can see, they look dreamy. Leave to cool down on a wire rack and enjoy! Bon appetite.

Here at Mums In Real Life we’re always looking for tips and hints. Please do share any favourite Packed lunch ideas with us. Thank you x

The Scuffin Way – Healthy Packed Lunch Boxes

The summer holidays have come to an end and it’s back to making packed lunches for the little ones. It can often be challenging to think of different healthy foods to pack in their lunch boxes, this is therefore a great choice and it certainly ticks the boxes in terms of taste.

I hadn’t heard of Scuffins before, until I picked up a recipe book from a trendy young lady called Izy Hossack. They are the shape of a scone but with the texture of a muffin. They also taste pretty damn good and got a massive thumbs up from my kids, which is always a bonus.

I used Izy’s recipe as a guide, but made quite a few adaptations based on the quantity I needed and the fruit I had to hand. Let’s go!

Ingredients (makes 6);

30g Red Lentils

1 Egg

3tbsp Milk

40ml Olive Oil

1/2tsp Nutmeg

80g Plain Flour

30g Oats

1tsp Baking powder

150g Pears (Cooked) & Strawberries – cubed

30g Demerara Sugar

Method;

Kick off by preheating the oven to 180•C fan. Line a baking tray with baking paper, or use fairy cake cases.

Next up, put the lentils into a saucepan and cover with water. Boil for about 10 minutes. Remove from heat, drain and place back into the saucepan.

Stir in the egg, oil, milk, nutmeg and sugar and stir well. Add the remaining ingredients combine everything together.

Using a tablespoon, scoop out about 2tbsp worth onto either baking paper or into the cases (I tried both) until the mixture has been shared out evenly.

Bake in the oven for 17 – 20 minutes, until spring and golden. Cool on a wire rack and enjoy!

Bon appetite!

Quick Pesto Sauce

If like me, mealtimes at the moment are a bit of a rush, why not give this green pesto a try? Knocked up in less than 5 minutes, it’s the perfect solution for a quick tea time meal. Stir into some pasta or spread on top of chicken fillets, voila!!

Ingredients;

50g Fresh basil leaves

30g Parmesan (more or less, as required)

60g Pine nuts

Juice of 1/2 lemon

2 cloves of garlic

2 tbsp olive oil

Method;

Put everything (except for the Parmesan) into the blender and blitz for a few seconds.

Add the finely grated Parmesan, season to taste and add more olive oil or lemon juice to loosen, if required.

Smashed Falafel Tortilla

Stuck in a rut at lunch time? Try this healthy chickpea recipe. Taking only 5 minutes to prepare and plate up, this lovely lunch packs the punches in the taste department.

Ingredients for the smashed Falafel;

Half a tin of chickpeas

Juice of half a lemon

1 tsp ground cumin

1 tsp ground coriander

1 tbsp olive oil

1/2 tsp Chilli powder

Ingredients for the Coriander Sauce;

1 crushed garlic clove

2 handfuls of fresh Coriander, chopped with stems on

3 tbsp Olive oil

Sprinkle of Sesame seeds

Ingredients to serve;

Mini Tortilla wrap (s)

Natural yogurt

Finely sliced red onion

Method;

In a bowl, smash up the chickpeas with a potato masher and add the remaining ingredients. Place to one side.

Next up, bring together all of the Coriander sauce ingredients and mix well.

Lightly grill how ever many tortillas you want, and place onto plates when ready. Spread a generous amount of yogurt onto one side of the Tortilla and top with rocket and salad leaves. Spoon over some of the smashed chickpeas and drizzle the Coriander sauce on top and enjoy!

Adaptation of a recipe by @IvyHossack

Crust Topped Cod Fillets

If you are looking for a light and healthy yet tasty fish recipe, you’ve landed in the right place.

This delicious dish is unbelievably easy to prep and only takes 12 minutes to bake. Want to know more? Let’s go!

Ingredients:

2-3 Cod Fillets

2 slices of stale bread (crusts off)

2 cloves of garlic

Small handful of cornflakes (optional)

10 – 12 black pitted olives

2 sprigs of rosemary (off the stem)

1 tbsp Oregano

Salt & Pepper

1 egg white

Method:

Preheat the oven to 220•C (fan) and lay the fillets onto an oven proof tray. To make the crust, place the bread, cornflakes, garlic, 4 olives and herbs into a mixure and blitz. Season to your taste.

Next up, coat the top of the fillets with the egg white and crumble the crust on top. Spray lightly with cooking oil.

Sprinkle the remaining olives and some fresh herbs around the fillets and bake in the oven for 12 minutes.

Serve with side of choice – we had mash & peas!

Bon appetite!

The Lean Mean Fighting Machine – Leftover Lentils – The Making Of A Supreme Soup

So, following on from the success of our MIRL Saturday night takeaway, I had loads of left over brown lentils (which I’d soaked in water for 12 hours Prior to cooking, so they couldn’t go to waste) to do something with. The so called humble lentil is a must in my cupboard. I love lentils! Due to their complex carbohydrates, they boost the metabolism and help the body to burn fat. To boot, they are full of fibre and a great source of magnesium, protein and essential vitamins. So what’s not to love?!

I decided to knock up a soup for our humble tea time meal. It didn’t disappoint.

I roughly chopped up 4 potatoes (skin on), 1 onion, 2 carrots (skin on), 2 cloves of garlic and added a quarter of the butternut squash I had left over. I added a generous amount of seasoning, several stalks of fresh Rosemary and left it all to simmer for about an hour.

I like to have my soup chunky, so I pulsed it a couple of times with the blender and that was it. Job done. Upon serving it up, I added a spoonful of Creme Fraiche and then some rolled Parma ham on top (leave out the ham if you want to go veggie & ditch the Creme if you don’t fancy it) and some fresh basil leaves. Nom nom.

I find it hard to make lentils look good, but the proof is in the flavours and this was soooooo tasty!! My children even love it. Give it a go and let me know your thoughts 👍🏻

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