Weeks Eats {7.5.17}

So my diet went completely out of the window for the early part of this week.

I did start with good intentions. I made some really tasty and healthy banana flapjacks. I love this recipe because while so many healthy flapjacks I’ve made are dry and bland, these are moist and delicious!

Banana Flapjacks

Ingredients

90g low fat butter spread

2tbsp honey

2 bananas

60g sultanas

240g oats

1tsp cinnamon

Method

Grease a square cake tin, around 20cmx20cm. Preheat oven to 170 degrees.

Melt the butter spread and honey together in a saucepan.

Mash the bananas thoroughly with a fork. Add the oats, cinnamon and sultanas & mix.

Add the melted honey & butter spread. Mix thoroughly.

Spoon the mixture into your prepared tin. Gently push into the corners and flatten so that the mixture fills the tin evenly.

Bake for around 25 minutes, until golden. They will still be a bit squidgy but they’ll firm up as they cool so don’t panic!

Leave to cool a bit for around 15-20 minutes. Then slice into 12 flapjacks and carefully remove from the tin.

These are delicious warm but they can be kept in an airtight container for about 3 days.

flapjacks

Then it was Bank Holiday Monday. We had a family day out, starting with breakfast at McDonalds (shock horror) then seeing Boss Baby at the cinema (obviously involving a large bucket of popcorn) then a nice walk around town. On getting home, knackered, we quickly decided on ordering Chinese takeaway for dinner. Oh dear!

On Tuesday Husband and I had a day off together to celebrate our wedding anniversary. So we went for brunch at Ed’s Easy Diner then another cinema trip to see Guardians of the Galaxy vol. 2. I might have skipped on movie snacks but that brunch was epic and packed with calories – I don’t even want to think about how many. Although as it was our anniversary, I’m not going to feel guilty about treating myself!

breakfast

I’ve managed to rein things in a little later in the week. Yesterday I made a cous cous and chickpea salad that will last me 3 lunches. Meal prepping definitely helps keep me on track when dieting as there’s healthy food all ready and waiting in the fridge so I’m less likely to be tempted by unhealthy stuff.

Chickpea & Cous Cous Salad

Ingredients

150g cous cous (uncooked)

40g raisins

300ml chicken or vegetable stock

2tbsp vegetable or olive oil

2tbsp lemon juice

1tsp ground cumin

1tsp ground coriander

1/2tsp ground ginger

1 carrot, grated

1 tin chickpeas, drained & rinsed

Method

Put the cous cous and raisins in a bowl. Heat the stock (or use while still hot after making it), then pour it over the cous cous and raisins. Leave for around 8 mins or until all of the liquid is absorbed. Use a fork to mix up the cous cous.

In a separate bowl, whisk together the oil, lemon juice, cumin, coriander and ginger. Add this and, the chickpeas and the grated carrot to the cous cous mixture.

And that’s it! This will make 2 whole lunches or 4 lunches if you add some veggies (I had mine with steamed broccoli).

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What do you eat to treat yourself? How do you stick to healthy eating?

 

 

A Happy Halloween

Yesterday was Halloween and we had a great day. It was definitely the highlight of our half term.

We baked special Halloween cakes with chocolate and orange sprinkles on top.

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We made bats and pumpkin lanterns from card to hang around the house.

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We watched a spooky film, Nightmare Before Christmas. I haven’t seen this in years and Pip never had before. She was singing the songs for the rest of the day so I think this film will be watched again soon – it’s rather handily both a Halloween and Christmas film!

We went to a Halloween fancy dress party at our local leisure centre. Pip dressed up as a spooky fairy and had a brilliant time.

We played with glow sticks, takingĀ it in turns to hide them and then the others have to find them.

We read some of the spooky story we picked at the library earlier this week: The Little Ghost by Otfried Preussler. So far, we’re both really enjoying this book.

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I hope you all had a Happy Halloween too!

Recipe: Fruity Muffins

Today we baked some fruity muffins. I got the idea from an issue of Make and Bake with Peppa Pig magazine but I’ve tweaked it a bit by taking out the chocolate, adding in some extra fruit and not adding sugar to the oats that are sprinkled on top. Little people can help out with putting the cases in the tin, all of the mixing, putting the mixture in the cases and sprinkling the oats. All that you, the grown up, are needed for is all the bits that involve sharp knives and hot ovens. Here’s the recipe:

Ingredients:

1 eating apple (weighing about 60g), peeled and chopped into very small pieces

30g sultanas (could use raisins or probably other kinds of dried fruit)

75g soft brown sugar

1 egg

75g self raising flour

1/2 teaspoon baking powder

1/2 teaspoon mixed spice

10g oats

muffin cases

mixing wet ingredients

Add apple & raisins

Add flour & baking powder

spoon mixture into cases

sprinkle oats

7. Pop in an oven pre-heated to 180 degrees Celsius for 12-16 minutes. Mine took about 15.

8. Allow to cool for about 5 minutes in the tin before removing and leaving on a cooling rack for another 5-10 minutes.

muffins

These were easy to make and really yummy!

Happy baking everyone and thanks for reading!