This has been a firm favourite recipe of mine for years. It’s adaptable to be Slimming World friendly which has been useful over the years when I have followed the diet. It’s also adaptable, so you can throw in whatever veg you have lurking at the bottom of your fridge. The only staple is really an onion, but I’ve used both a white or a red onion so even that is flex depending on what you have in. You could even vary up the meat and do this with pork, beef or turkey. It’s really a versatile dish. When i’m craving a take away but am watching the waist line or the purse strings this is my go to, served with some Mayflower curry sauce, it really hits the spot!
When I make this recipe for my husband and I tend to add some Chinese 5 spice, but when making for the kids i’m currently leaving this out. Also, I hold off adding the soy sauce until the end when I have served up the baby’s portion, then I add some into what’s left in the pan and stir through for us.
- Long grain rice (I usually do 50g per adult, 25g for the 4 year old, and 10g for the baby)
- 1 Onion, diced
- 2-3 Chicken Breasts, thinly sliced
- Garlic (1 clove, crushed or 1/2 tsp lazy garlic)
- Various veg, chopped (peppers, courgette, broccoli, mushrooms, baby sweetcorn, mange tout, frozen peas, spring onion whatever you fancy)
- 2 eggs
- Soy Sauce
- Oil for cooking (coconut or rapeseed are good)
- Cook rice in a pan according to pack instructions
- While the rice is cooking, in a separate wok/frying pan fry the garlic and onion for a few minutes until the onion has softened
- Add your veg (except spring onions and frozen peas if using) and chicken to the onion & garlic and cook for about 10 mins until the veg has softened and the chicken is cooked through. (If you are using Chinese 5 spice, add this when you add the veg & chicken)
- When the rice is done, drain in a sieve and set aside.
- Push the chicken & veg to one side in the wok/frying pan, crack in the two eggs and stir around in the free space, as if you are making scrambled eggs. When they are cooked through, add the cooked rice and mix everything through. If adding frozen peas and spring onion, add them at this point and continue to mix through for a few minutes. You can also add soy sauce at this point if you are using this, otherwise you can add this in last when you’ve served up a portion for babies/kids.
- Serve and enjoy!
I whipped these up as a super quick and easy snack for the little one. It’s a go to Slimming world recipe for baked oats, just without any of the nasty sweetener which often gets added. Also, I bake this in a silicone circular cake tin which makes it easy for slicing this into baby friendly fingers once it’s cooled. These can also be made in muffin moulds for a chunkier item for baby to grab and gnaw on. My daughter likes these dipped into greek yoghurt! Yum!
- 40g Rolled oats
- 1 egg
- 1 tsp baking powder
- 2 tbsp full fat greek yoghurt
- Butter/oil for greasing
- Preheat your oven to 170 degrees and grease your chosen baking dish
- Mix all the ingredients in a bowl then pour into baking dish
- Bake for 20-25 minutes until golden and firm
- Leave to cool in the pan and then slice into fingers
I love American style pancakes, I literally could eat them every day. Once of the things that has prevented me from doing so is that I have always found them a bit of a faff to make, they require the use of my mixer usually and I can’t always be bothered generating that much washing up first thing. I’m lazy!
Fortunately I have now discovered a super easy way to make them, with limited mess and washing up required as they are made in the Nutribullet smoothie maker. They could also be made with a standard mixer or another similar product to the Nutribullet.
In addition to them being, they are also pretty healthy as there is no added sugar which means I don’t have to feel guilty about making them more regularly, and they are also suitable if you are doing baby led weaning (after 6 months as they include eggs & flour, potential allergens), so they can be a breakfast/brunch treat for the whole family!
The recipe works with either banana or sweet potato, you could probably also use butter-nut squash if you were a fan!
These are the banana pancakes:
These are the sweet potato:
The recipe makes about 20 mini pancakes, enough for brunch for me, my Husband and our 6 month old.
- Either 1 medium/large sweet potato peeled, cut into chunks and steamed until soft), or 2 ripe bananas
- 2 heaped tbsp plain flour
- 2 eggs
- Generous sprinkle of cinnamon (optional and to taste)
- 1 tsp baking powder
- A knob of Butter or coconut oil for frying
- Switch the oven on low & put a plate/Serving dish in to warm so you can pop the pancakes in as you cook them to keep them warm while you make further batches. Place all the ingredients into a nutribullet or mixer and whizz up until it makes a smooth batter.
- Heat butter or coconut oil in a frying pan until hot and then drop tablespoons of the mixture into the pan to make pancakes of the required size ( I like making small mini pancakes which are perfect cut in half for my baby to get a good grasp on).
- Let the pancakes cook for a few minutes, until little bubbles start to appear on the surface, then flip them over and cook for a few more minutes on the other side.
- As they cook, pop them in the preheated dish in the oven to keep warm while you finish making the rest of the pancakes from the batter.
These are lovely served with yoghurt and fruit and a drizzle of maple syrup (for the grown ups, best not to give the maple syrup to the little ones!). You can also add a spoonful of greek yoghurt to the mixture when you whizz it up which makes a lovely smooth creamy batter.
A tip for the sweet potato versions, you can steam the potato in advance and whizz this up to make a puree and then put it into freezer bags and freeze until you are ready to use. Then you could always take a bag out the night before you plan to have them and let the puree defrost overnight so it’s ready to whizz up in the morning!