Lip-Smacking Lockdown Lemonade

So, during these worrying of times, we’re back with a lip-smacking bang to keep the kids thirst kept at bay. This really is a treat in our house, not for the every day but a recipe the children love to make on sunny days.

Inspired by Allegra McEvedy who has written a cookbook inspired by the stories of Enid Blyton, why not give the kids a lesson on the art of making Lemonade? It really is so simple and I can promise the results are totally worth it! My kids delight in reading out and copying down the ingredients and method, the measuring and weighing and the jolly good shaking!!! Most of all, they love the outcome and it certainly quenched our thirst during these warm days in the Uk. Let’s get going!

Ingredients;

3 lemons

2 limes

100g caster sugar

Method;

Start off by quartering the fruits and then let the kids squeeze out the juices into a jug. You should end up with about 150-200ml of juice. Place the skins to one side.

Next up, place the juice into a jar, add the sugar and 250ml water. Place the lid on top and get the kids to give it all a good old shake until the sugar dissolves.

Add 1 litre of cold water and the squeezed out lemon and lime skins. Give it all a jolly good stir!! Add ice and Enjoy!!!

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!

Healthy Breakfast Pots – The Grab & Go Way

Life gets busy, right? Here at MIRL we love these scrummy yummy breakfast pots. Made up the night before, they are the perfect ‘grab & go’ in the mornings.

Not only are they tasty, this breakfast pot is unbelievably healthy and very filling too.

Do you want to know more about the health benefits of berries? Check out this insightful link:

https://www.healthline.com/nutrition/11-reasons-to-eat-berries

Ingredients:

Handful of Frozen Summer berries

20g museli (sugar free)

1tbsp Fat Free Yogurt

Method:

Simply place your Muesli into an airtight pot, top with berries and then add the yogurt on top! Close the lid and pop into the fridge ready to grab in the morning!

Synopsis of a 5 day healthy eating plan (for kids)

It’s ‘throwback Thursday’!!! Way back when, here at Mums In Real Life we trialled out a 5 day healthy eating plan on some of our fussy little eaters. The results were AMAZING!!!! Take a read and as always, here at Mums In Real Life we’d love to hear any tips of secrets you may have! We’re all in this together, right?1

Soooooo, what an interesting few days in terms of the healthy eating plan we put in place and trialled throughout the week. As you may recall (or if you are new, welcome and all will make sense soon), we’ve been trying to encourage a couple of our fussy little eaters to try more food ingredients. Hail the red kidney bean!!! Hoorah for Mexican music! I salute you cod fillets rolled in breadcrumbs! You are forever in my heart, Avocado!

Looking through books, discussing what food we love & why, what food they REALLY dislike (and why – some untasted) we put together a menu. One that was simple, achievable but with a few dishes ordinarily a couple of kiddie winks ABSOLUTELY WOULD NOT EAT at this stage in their little life.

Quite frankly, meal times were starting to get quite tedious. I’ve mentioned before, it was like Ground Hog Day.

See our previous blogs for some of the results. The one I was most dreading, was our Mexican theme night. I’ve tried this before. Loads of times. However, at some point this week all of the cogs fell into place.

I made up a quick mince dish today – it was so easy. For the purpose of this menu I left out Chillies, but I did add Cumin, Ginger, Paprika and Garlic.

I whizzed a (very) ripe Avocado in the blender with a couple of spoonfuls of sour cream and some lime juices. It took about 30 seconds and then I twisted in some pepper.

That was it. Done. As I went to pick my kids up, I mentioned to Tahlia that I really wasn’t sure how dinner time would go down. I genuinely felt quite torn about it.

I shouldn’t have worried. Like I say, some cogs had fallen into place for my youngest. I do confess at this stage to playing traditional Mexican music this morning, us all dancing around, really ‘bigging up’ tonight’s meal.

best-gourmet-food-delivery-service

Here are the results: Yes, they even ate the kidney beans 👍🏻

So a good week. I will go to bed tonight knowing that I’ve been well and truly played. The fact is, there isn’t much my ‘fussy’ little doesn’t like. Apart from a bit of control. But before I head off to bed, I’m going to add some jalapeño peppers to the mince and enjoy my feast (Mexican music and all).

Give it a whirl 👍🏻

GETTING THE CHILDREN TO EAT MORE VEGGIES

WE’VE RECENTLY had half term, and this has resulted in some bad habits creeping in to our routine. Less fruit and veg, more reaching for the bad snacks and unsatisfying empty calories of crisps and quick snack.

Today I was talking to a lovely friend of mine, and we got on to the subject of food (we often do!) and she told me that her daughter has started to eat salad. When she was younger, her mum always had a side salad with her food. She decided to get her veggie intake up by doing the same, encouraging her children to initially have cucumber and tomato with their dinner, and eventually adding lettuce, shredded vegetables and lemon dressings. Today, she added pine nuts!

After a period of time, after watching mummy eating her eating her side salad, the children joined in. And now it’s a daily ritual, and they eat salad every day as part of their dinner.

This made me think about ways to encourage children to eat more veggies in their diet. Here’s what I came up with:

  1. Eat more yourself! Follow my lovely friend’s example, and have a side salad every day. Eat more fruit and veg and stay away from the nasties.
  2. Be sneaky…try blending vegetables in to sauces. When they polish the lot off, talk to them about the ingredients. Next time, blend them a little less.
  3. Don’t offer crisps and unhealthy snacks at snack time. Give them healthy choices like a piece of fruit or a home-made granola bar and they can make a selection from a good choice.
  4. Limit snack times to one after school, or two maximum during the holidays. Set clear times e.g. 11am and 4pm to set expectations on when snacking is ok.
  5. Try making your own snack bars. There are lots of healthy fruit bar/granola bar recipes online or you could try out our recipe for fruit winders. This can help limit sugar intake too.
  6. (yes I know I said 5!! but be consistent. Consistently offer good choices, buy fruit and healthy snacks and make them when you can so you’re sure on what’s inside them.

Good luck!! 🙂 Tahlia X