Midweek Food Inspo | 24/10/2018

Rated 5/5 (1 person). Log in to rate.

PEAR, CINNAMON & WALNUT PORRIDGE 

This breakie idea is a suggestion for a chilled Sunday morning when you can spare a few more minutes to prepare your meal. Perfect for those who fancy sweet morning treats. Cinnamon will get you in an autumn mood and will provide a great dose of calcium. Walnuts, however, are a great source of healthy fats, omega-3 fatty acids and just a handful a day is enough.

(Serves 1) 

  • Half a ripe pear 

  • 60g porridge oats 

  • 140ml almond milk (or any alternative you fancy) 

  • 1 tsp cinnamon 

  • 1tbsp honey/maple syrup 

  • A handful of roasted walnuts, chopped (or any alternative you fancy) 

 

  1. Preheat the oven to 180C. 

  1. Cut a pear into slices and place them on a baking tray with a tbsp. of honey/maple syrup and cinnamon. Roast in the oven for 15-20 minutes until golden, adding the walnuts right at the end to toast.  

  1. While the pear is baking in the oven, make your porridge. Place oats, milk, cinnamon and honey/maple syrup in a pan over a medium heat and cook for around 5-8 minutes until smooth and creamy.  

  1. Once your pear slices are cooked, place them on top of your porridge with the chopped walnuts and enjoy! 

 

BUTTERNUT SQUASH AND LENTIL ONE-POT 

A very nutritious and rich in minerals meal that will keep you full and satisfied. This vegan one-pot for busy bees is just ideal. If you would like to give it a try, but you need some bacon in your life, then you could add it in as well, and enjoy the more meaty flavour. 

(Serves 2) 

  • 1 clove of garlic, finely chopped 

  • 300g butternut squash, cut into chunks 

  • 2 sprigs of thyme 

  • 200g can of chopped tomatoes 

  • 1 vegetable stock cube 

  • 160g can of green lentils, drained 

  • A handful of baby spinach leaves (or 80g bacon if you prefer) 

  • crusty bread or quinoa to serve 

 

  1. Heat oil in a pan and fry the bacon (if using) until cooked. Add the garlic and squash, then fry for another minute.  

  1. Stir in the sprigs of thyme, tomatoes, stock cube and lentils and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the squash is tender.  

  1. Add the spinach (if using) and cook until it wilts and serve with either bread or quinoa.  

 

TUNA CROQUETTES 

Never made croquettes before? Now it’s about time! A very simple, easy and quick meal. All you need is a couple of ingredients mixed together and fried. Remember, add as much lemon you like. The more vitamin C the better, you can never have enough of it!

(Makes 8-10  croquettes) 

  • 2 baking potatoes 

  • 160g tin of drained tuna 

  • A handful of fresh parsley, chopped 

  • Juice of 1 lemon 

  • 1 egg 

  • Plain flour for dusting the croquettes 

  • 60g breadcrumbs 

  • Vegetable oil  

 

  1. Prick the potatoes all over with a fork and microwave for 10-12 minutes until tender. Once cool, halve the potatoes and spoon the flesh into a bowl, discarding the skins.  

  1. Mash the potato with a knob of butter or splash of milk, then stir in the tuna, parsley, lemon juice and the egg yolk (save the white). Shape into 8-10 croquettes, then dust in a little plain flour. Beat the egg white in a bowl and put the breadcrumbs in a separate bowl. Dip each croquette in the egg, then coat in crumbs. 

  1. Heat 1cm vegetable oil in a sauté pan. In batches, fry the croquettes, turning for 2 minutes until golden and crisp. Serve with tzatziki.  

 

NUT BUTTER GRANOLA BARS 

A super healthy snack that can be made in the comfort of your own home. It takes a few minutes to prepare and can be easily snacked on for a couple of days. It will definitely give you an energy boost and keep you running for the rest of your day! Save up some money by making your own snack! So nutritious, so delicious 

(Makes 10 bars) 

  • 480g of granola 

  • 100g of desiccated coconut 

  • 340g of honey 

  • 250g of almond/peanut butter 

  • Pinch of salt 

 

  1. Preheat oven to 180C.  

  1. Toast the coconut in the oven until it is slightly coloured. When toasted, mix the coconut in a bowl with the granola, salt and almond/peanut butter.  

  1. Heat up the honey, then pour over the granola mix and stir everything together until well combined. When combined, push the mixture down into a lined baking tray.  

  1. Leave to set in the fridge for a couple of hours, then cut into bars!  

 

 

Comments

No comments have been made. Please log in to comment.
 

Latest News

STAR Awards 2019: The Winners

Congratulations to all staff members who received nominations, certificates and awards!

 
 

Top stories from Radar

The Mueller Report: What it Said, and What it Didn’t

A couple weeks ago, Special Counsel Robert Mueller finished his report on President Trump’s ties with Russia and obstruction of justice.

 
First All-Female Spacewalk Cancelled Over Lack of Spacesuits

NASA confirmed plans for the first all-female spacewalk in history was thrown out due to sizing issues of a second space suit.

 
Speak Up, Speak Out

In school Jasmine used art as a form of escapism. In order to avoid the thrashings from her toxic girlfriend. Jasmine says: “She wasn’t allowed in the art department because she didn’t take the subject. She couldn’t stop me from going there, it was about all she couldn’t stop me from doing.”

 
Clueless Remake: What We Know so Far

Following recent news, Clueless, a 90s high school chick flick classic, box office smash and cult classic, has been set for a modern remake and the fans of the original movie have shared mixed feelings.