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!

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

Summer Has Arrived! Roasted Gazpacho Soup – Served Hot With Croutons

It’s been a busy week, so much has been going on! As always, food is never far from my thoughts and I just have to share this recipe with you all.

I stumbled across a recipe book in the library by Miguel Barclay called ‘Super easy One pound meals’ and naturally, I had to see what it was all about! How have I not come across him before?

His concept is simple, he curates meals based from others recipes (some his own) & adapts them to come as close to £1 (per portion) as he can. After flicking through with my kids, we decided that tonight’s tea would be his ‘roasted Gazpacho Soup’. Me being me (and driven by what was in my cupboards/fridge) gave it my own twist. I’ll give you both recipes.

Here is a pic of Miguel’s recipe:

My take on the recipe…

Ingredients:

1 Red pepper, sliced

2 tins of Tomatoes

3 small white onions, roughly chopped

8 Garlic cloves, whole

Olive oil

Seasoning

Method:

Start by preheating the oven to 190•C/gas mark 5 and then place all of the ingredients into an oven proof dish. Glug a generous amount of olive oil over the ingredients and season well (I left out the salt).

Pop into the oven for 20 mins. Once roasted, transfer the peppers and onions (and any juices) into a saucepan along with the tinned tomatoes. Pop the garlic out of their cloves straight into the mixture.

Place on a gentle heat, until simmering. Use a blender (mine is hand held) to pulse it all together.

Add a bit of water if you feel the need to loosen it up.

Next up, roughly cube some bread (I left crusts on!). Drizzle some olive oil into a pan and add the bread once the oil is hot. Toss. You now have your croutons.

Plate the soup up, add some croutons on top and garnish with Basil.

I hope you enjoy it – it certainly got the thumbs up here 👍🏻

Super easy working lunch

So I whipped this up this morning for Carly and I, as we were working together today on a DIY project. It was super easy, really healthy and filling.

Takes only 10 mins to make and prepare:

Ingredients

  • Two hard boiled eggs
  • Rocket/mixed salad/cucumber/peppers
  • 10 black olives (I used Kalamata)
  • Green beans – blanched
  • Tuna steak (mine were frozen from Iceland)
  • Dressing: one part olive oil to two parts white wine vinegar plus a dollop of Wholegrain mustard

Method

  1. Pop some water in an pan to boil
  2. Put your tuna steak on a microwaveable plate. Splash with water and salt and pepper and cover. Microwave a minute at a time until just cooked
  3. Put your eggs and beans into the boiling water and simmer (covered) for 5 minutes
  4. Prep your salad and put in one takeaway pot (lettuce/rocket/olives/cucumber etc)
  5. Fill the saucepan with cold water to cool your eggs/beans and leave for a couple of minutes
  6. Add the eggs and beans to the salad
  7. Add the dressing ingredients to a pot and season (I use a jam jar)
  8. Put your tuna steaks in to another pot until ready to serve.
  9. Wait until you’re starving and then assemble. Shake up your dressing a drizzle over your salad. Enjoy!