Five healthy swaps
Your little ones may love regular chips, ice cream and pizza, but surely it makes sense to swap them for healthier, homemade alternatives? Food blogger and mum of two Ciara of My Fussy Eater shows you how. They'll never know!
Swap: Ice cream For: Frozen Yogurt Bark
Snack time just got exciting with this recipe for energy-boosting Frozen Yogurt Bark. Skip the sugar-laden ice cream and try this frozen greek yogurt bark sweetened with honey and topped with chocolate chips, strawberries and coconut.
- Mix the yogurt and honey together until well combined. Add the cranberries and raisins and stir again.
- Line a baking tray with foil and pour the yogurt mixture on top. Spread it depending on how thick or thin you want your bark to be. Mine was approximately 1/2 an inch thick.
- Sprinkle the strawberries, chocolate chips and desiccated coconut on top and place in the freezer for 1 hour or until it is completely frozen.
- Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in food bags.
- 450g Greek yoghurt
- 2 tbsp honey
- 1 tbsp cranberries
- 1 tbsp raisins
- 5 fresh strawberries, chopped
- 1 tbsp dark chocolate chips
- 1 tsp desiccated coconut
Swap: Pizza For: Roasted Vegetable Wrap Pizza
Wrap pizzas are a fantastic quick, easy and healthy dinner to throw together mid-week. Next time you find yourself reaching for the takeaway pizza menu try making this Roasted Vegetable Pizza instead. Ready in less than 15 minutes, you have no excuse!
- Preheat the oven to 180C.
- Place the broccoli, courgette, red pepper and cherry tomatoes onto a baking tray. Pour over the olive oil and toss until the veggies have been evenly coated. Bake in the oven for 8-10 minutes.
- Spread the tomato or pasta sauce onto the wraps and top with the roasted vegetables and torn mozzarella. Add black pepper to taste.
- Bake in the oven for 5-8 minutes, depending on how crisp you like your pizza base.
- Garnish with rocket.
- 100g tenderstem broccoli
- 1/2 small courgette, sliced
- 1/2 red pepper, sliced
- 6 cherry tomatoes
- 1/2 tsp olive oil
- 2 wraps
- 4 tbsp tomato sauce or pasta sauce
- 100g mozzarella, torn
- Black pepper to taste
- A handful of rocket to garnish
Swap: Rice Krispies Squares For: Coconut Puffed Rice Treats
Swap: Pancakes For: Beetroot Pancakes
A delicious, healthy and gluten-free recipe for red velvet pancakes. Made with no artificial colourings, just beetroot!
- Preheat the oven to 200C/400F. Peel two small beets and chop each one into 4 or 6 pieces. Place the chopped beetroot in a baking dish, together with a couple of tablespoons of cold water. Cover the dish with a lid or foil and bake in the oven for 20-30 minutes until they are cooked through.
- Check the beetroot a couple of times, adding more water so that they don't dry out.
- Meanwhile measure out the other ingredients. Add the flour and baking powder to a large bowl. In a separate bowl or jug mix together the eggs, honey and vanilla extract.
- Once the beetroot are cooked through, transfer them to a blender. Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the egg mixture and whisk until combined.
- Finally, add this mixture to the flour and baking powder. Mix with a hand whisk until you have a classic pancake batter consistency.
- Melt some butter or oil in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes or 1-2 minutes either side for crepes.
- To make the drizzle simply mix together the cream cheese, plain yoghurt, milk and vanilla extract. You can either drizzle this on top of the pancakes or serve as a scoop on the side.
For the pancakes:
- 2 small beets
- 200g / 1.5 cups plain flour (gluten-free or regular)
- 1 tsp baking powder
- 2 eggs
- 2-3 tbsp honey
- 1 tsp vanilla extract
- 250ml / 1 cup milk
For the drizzle:
- 2 tbsp cream cheese
- 1 tbsp plain yoghurt
- 1 tbsp milk
- 1/4 tsp vanilla extract
Swap: Takeaways For: Salt and Pepper Cauliflower Bites
These Salt and Pepper Cauliflower Bites are a healthy take on a classic chinese dish! If you are trying to save some money and get your family eating as healthy as possible then cut the takeaways and try these!
- Preheat the oven to 200C/400F. Line a baking tray with greaseproof paper and lightly grease with oil or butter.
- Cut the cauliflower into florets. The size is up to you, just remember if they are very large or very small this will affect the cooking time.
- Using a food processer, blitz the bread until it reaches a small crumb consistency. Add the chinese five spice, garlic powder and salt and pepper to taste and blitz again until it has all combined. Transfer the breadcrumbs onto a large plate.
- Spread the flour out onto another large plate and crack the eggs into a bowl and beat with a fork.
- Next, make a little assembly line on your kitchen counter. Each of the cauliflower florets need to be rolled in flour, dipped in egg, coated in breadcrumbs and placed onto the baking dish.
- Once all the cauliflower florets have been rolled, dipped and coated, bake them in the oven for 12-15 minutes or until they have cooked through and are nicely browned on the outside.
- Serve immediately with some sweet chilli sauce for dipping
- 1 medium cauliflower
- 3 slices / 100g bread
- 1/2 tsp chinese five spice
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 eggs (use non-dairy milk for a vegan alternative)
- 30g flour
Find these recipes and loads more on Ciara's blog My Fussy Eater.
Gluten- and dairy-free, these Coconut Puffed Rice Treats are super tasty and healthy but contain no marshmallow or refined white sugar! A super healthy take on the classic rice krispie cake.
- Melt the coconut oil in a saucepan over a medium heat. Add the honey, coconut cream and vanilla extract and mix well. Ad the puffed rice or Rice Krispies and the desiccated coconut and stir until everything is well combined.
- Line a baking dish with greaseproof paper. I used an 8 x 8 inch pan but you can use any size depending on how thick or thin you want the treats to be.
- Transfer the mixture into the pan and press down firmly with the back of the spoon in order to make the mixture as compact as possible. Sprinkle the remaining desiccated coconut on top.
- Cover the dish with tin foil and put it in the freezer for approximately an hour or until the mixture has firmed up.
- Once ready, melt the chocolate and drizzle it on top and cut into 9 square-shaped treats.
- The treats will keep in an airtight contained in the fridge for up to 3 days.
- 50g/ 1/4 cup coconut oil
- 3 tbsp honey
- 2 tbsp coconut cream
- 1/4 tsp vanilla extract
- 3 cups puffed rice or Rice Krispie cereal
- 1/2 tsp desiccated coconut
- 1/2 tsp desiccated coconut
- 25g dark chocolate