If you’re a busy mum (so, basically, everyone on this website!) you’ll know how stressful it can be to ensure that you and your family are eating well.
With the school run, work, sport, social events, housework and a thousand other events on your planner, it’s easy for healthy eating to be thrown out the window in favour of take-away on a busy night. This is especially troublesome if you’re trying to lose a few kilos, as all those exceptions become the rule.
But thanks to The Healthy Mummy, help is at hand. Introducing the NEW recipe book that will help ease the burden: The Busy Mum’s Guide To Weight Loss.
With 308 pages and over 100 fantastic new recipes, you’ll find a stack of ways to eat well despite t he craziness.
Today we have a sneak peek of not one but FIVE of the fantastic recipes from our book. You can purchase your copy HERE.
1. Cherry-choc slice
- 150 g fresh or frozen pitted cherries, thawed and drained if frozen
- 2 1⁄2 tablespoons coconut oil
- 1⁄2 cup desiccated coconut
- 2 tablespoons chia seeds
- 60 g dark chocolate (70% cocoa solids)
- 1 tablespoon almond meal
- Place the cherries, coconut oil, coconut and chia seeds in a food processor and process until well combined. It doesn’t have to be completely smooth – some small lumps of cherry are fine and add to the texture of the slice.
- Line a loaf tin with baking paper. Spoon the mixture into the tin and smooth the surface. Place the tin in the fridge while you melt the chocolate.
- Break the chocolate into small pieces and melt in a small heatproof bowl set over a saucepan of simmering water, stirring occasionally.
- Pour the melted chocolate over the cherry mixture and tilt the tin to ensure a thin, even coating of chocolate. Return the tin to the fridge for at least 4 hours.
- When the slice is set, dust a chopping board liberally with the almond meal, and place the slice on the board. This will give it a slightly cakey base. Using a hot knife, cut the slice into five even pieces.
- Store any leftovers in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
2. Spanish rice with chorizo
- 1 cup brown rice
- 2 chorizo sausages, chopped
- 1 brown onion, diced
- 4 tomatoes, diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or tinned)
- 1 red capsicum, seeds removed, diced
- 1 teaspoon smoked paprika
- 1 tablespoon chopped flat-leaf parsley leaves
- 4 lime wedges
- Bring 1 litre water to the boil in a medium saucepan, add the rice and simmer for 45 minutes or until tender. Drain.
- Meanwhile, heat a non-stick frying pan over medium heat, add the chorizo and cook on both sides for 3 minutes or until the edges are crisp. Transfer to a plate lined with paper towel and set aside.
- Add the onion to the pan and cook for 2 minutes or until it starts to turn golden. Add the tomato, peas, corn, capsicum and paprika and toss to combine. Cook for 3 minutes or until the vegetables are just tender.
- Add the cooked rice and return the chorizo to the pan, then toss together well. Divide among four plates, garnish with the parsley and serve with lime wedges.
3. Oat and cinnamon pancakes
- 1⁄2 cup rolled oats
- 1⁄2 cup reduced-fat milk of choice, plus extra if needed
- 2 free-range eggs, lightly beaten
- 1⁄2 cup plain wholemeal flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- olive oil spray
- 1 small banana, sliced
- 1⁄2 cup blueberries (fresh or frozen)
- 2 tablespoons reduced-fat Greek-style yoghurt
- 2 teaspoons pure maple syrup
- Place the oats in a bowl, cover with the milk and set aside to soak for 10 minutes. Add the egg and stir to combine, then sift in the flour, baking powder, cinnamon and a pinch of salt and stir to form a smooth batter (add a little extra milk to thin if necessary).
- Spray a large non-stick frying pan with olive oil and place over medium heat. Add 3 tablespoons of the batter for each pancake (you should be able to cook two pancakes at a time). Cook for 2 minutes or until bubbles start to form on the surface, then flip and cook for another 1–2 minutes or until golden. Repeat to make four pancakes in total.
- Place two pancakes on each plate and serve topped with banana, blueberries, yoghurt and a drizzle of maple syrup.
4. Bacon, spinach and tomato risotto
- 1 tablespoon extra-virgin olive oil
- 6 lean bacon rashers, trimmed and diced
- 1 cup arborio rice
- 3 cups salt-reduced hot vegetable stock, plus extra if needed
- 2 tomatoes, diced
- 120 g baby spinach leaves
- salt and freshly ground black pepper
- 1⁄3 cup grated parmesan
- Heat the olive oil in a large heavy-based saucepan over medium–high heat. Add the bacon and cook for 4–5 minutes or until crispy.
- Add the rice and stir for a few minutes to coat the grains in the oil.
- Add the stock, 3 tablespoons at a time, stirring until each addition has been absorbed by the rice before adding the next. This will take approximately 20 minutes.
- Add the tomato and spinach with the last addition of stock, then cover with a lid and reduce to a gentle simmer for 10 minutes or until the rice is cooked through and tender (add a little more stock if needed).
- Season to taste with salt and pepper and sprinkle with parmesan to serve.
5. Peanut butter and chocolate cookies
- 1⁄2 teaspoon chia seeds
- 30 g butter, at room temperature
- 2 tablespoons coconut sugar
- 1 1⁄2 tablespoons peanut butter
- 1⁄3 cup plain wholemeal flour
- 1⁄2 teaspoon baking powder
- 3 teaspoons cacao/cocoa powder
- Soak the chia seeds in 1 teaspoon water for 10 minutes so they plump up.
- Cream the butter and coconut sugar with electric beaters. Add the peanut butter and chia gel and mix them in, then add the flour, baking powder and cacao/cocao powder and mix until well combined and a dough forms.
- Roll the dough into a log and wrap in plastic wrap, then place in the fridge to firm for 20–30 minutes.
- Preheat the oven to 180C and line a baking tray with baking paper.
- Cut the cookie dough log into five even rounds and place them on the prepared tray, leaving plenty of room for spreading. Bake for 10–15 minutes or until golden. Cool on the tray for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container in the pantry for up to a week.
Love the sound of these DELICIOUS recipes? Then PURCHASE your copy HERE!