Healthy, 3 Ingredient Ice Lollies In 15 Minutes

This is going to be the shortest recipe ever. So easy, almost a no-brainer really, I could just list the 3 ingredients and anyone can figure it out what to do with them.


As you might know, Bobcat is a really fussy eater, he still doesn’t eat any fresh fruits and vegetables at all. (He’s 3 years old. When will this change?) Anyway, the only way to make him eat some is trying to smuggle them into something he likes. Like ice cream. All kids like ice lollies. These easy-peasy healthy ice pops are so delicious that they won’t even notice a little bit of kale hiding in there, with all its fabulous natural vitamin C.


We normally have everything at home to make these, as I often use Waitrose frozen smoothie mixes for his snacks. (I’m a master of veggie -smuggling you see) We have two favourites: kale-mango-kiwi and berries-beetroot-carrot. But it can be any mix of favourite fruits and veggies really.

So grab about

4 handfuls of frozen fruits and veggies

4 tablespoons of greek yogurt and

2 tablespoons of honey.

I used half and half of my favourite smoothie mixes to create 6 different coloured lollies.

All you need to do is just blend the fruits with the honey using your mixer (you can let the frozen fruits sit a little bit before that, so they won’t be too icy) and fold the yogurt in. Add a splash of water, around 50-60 ml in the end and pour your mixture into the moulds. Put it in the freezer for 3 hours.

Top Tips:

  • you need the water to make your mixture freeze better because the yogurt is too creamy. Water makes the proper ice lolly.
  • hold the mould under hot running water for 15-20 seconds to make it easier to get the ice pops out of the mould.
  • use quality moulds with a strong, firm handle.
  • you can use a different sweetener or none at all!
  • before serving them, you can dip them into melted chocolate- real treat!
Mummy in a Tutu

Savoury Butternut Squash – Broccoli Muffins With Feta

These are just perfect to make on a rainy afternoon, and eat them all up whilst they are still lovely and warm. I have a very picky toddler and seems like my baby girl is following her big brother’s footsteps. Lucky me. Not. I was hoping that at least one child of mine will eat properly. Nope, I can keep envying other parents with their small children eating raw carrot stick and steamed broccoli, but non mines. Anyway, that is why I try to smuggle some extra healthy ingredients into their dishes and also hoping that they will venture beyond the usual tastes and textures.

Muffins, both sweet and savoury are usually big hits in our house. I normally need to avoid whole pieces of vegetables being visible and use lots of cheese, for the savoury muffins to get green light. This recipe meets both criteria. Also contains more of the “friendly” veggie (butternut squash) and less of the “unfriendly” one (broccoli). Great for snack or even as a lazy main meal with some more cheese or healthy spreads like hummus.

Tip: by adding lots of fresh rosemary instead of chives, these muffins can be turned into more of a grownup’s snack.

Yield: 12 muffins

Ingredients:

250g plain flour

100g butternut squash diced

80g broccoli (4-5 small florets)

1,5 tsp bicarbonate soda

1 tsp baking powder

200ml milk

50g butter melted

100g feta cheese crumbled roughly

1 egg

half a tsp salt

1 tbsp of chopped chives

some grated cheddar to sprinkle on the top (optional)

Method:

Steam the vegetables until they’re tender. With a hand mixer, blend the butternut squash into a smooth paste. I guess it could work with just mashing it with a fork. As a smooth paste, it adds some extra liquid to your batter (so does the broccoli). After this, I normally just add everything one by one in no particular order and just mix it quickly (with a wooden spoon, by hand).

Preheat oven to 160C. I found that because of vegetables, they bake a bit slower than without them, but they can burn just as easily. Therefore, it’s better to keep it around 160C instead of 180C. So the baking time is slightly longer than with normal muffins: 12-14 minutes.

They are lovely warm or cold, or even reheated in the oven.

One Messy Mama
Real Mum Reviews

HAPS SuperFruits Drink Review – Plus SuperBreakfast Recipe

I always believed in the “you are what you eat” theory and that nutrition is a key player in our wellbeing. Backed up by science and focusing on a certain area or problem, the right nutrition can be a lifesaver. Not only on physical but mental level too.

When Rik, the cheerful main guy behind HAPS contacted me, I was just having my annual dip in good old spring fatigue. As a mum of two mini energy bombs, I only have busy days. Yup, call it a cliche, but it’s a 24/7 duty. Luckily, I haven’t been physically ill lately, but mentally, it’s a challenge. Especially, if you’re sleep deprived, which I am. Rik has also fought his own fights with anxiety when he decided to develop HAPS with the help of nutritional experts.

HAPS is yummy fruit drink designed to help improve low mood and boost wellbeing. Containing only Baobab, Mango, Pear, Pineapple, Guava, Banana, Griffonia Seed Extract [5-HTP], Ionic Electrolytes, Vitamins B1, B2, B3, B5, B6, B12 C, D, Zinc, Natural Flavour, Stevia. And nothing else. No bulking agents and cheap chemicals. All ingredients can be found in our food (or is a food) however, we can’t get enough or can’t absorb enough.

Review

I loved the drink just by itself, it’s tasty and refreshing. I drank it instead of my post lunch coffee and I felt quite energetic even at 21:30.

I thought even though the drink is very tasty, maybe it can be more versatile than that. It can be added to smoothies or yogurts. So next morning, I prepared this yummy breakfast bowl:

HAPS SuperBreakfast

1 sachet of HAPS SuperFruits drink

1 banana

half of a ripen mango

handful of blueberries

4 handfuls of organic puffed brown rice

3-4 tbsp of greek yogurt

1 tbsp of ground almonds

With a handmixer, combine the yogurt, HAPS drink powder, banana and mango. Leave a few bits for decoration. Add the puffed rice. Arrange everything else nicely on your plate. Ta-daa!

Doing Good on the HAPS way 

Let’s not forget about mentioning this. When I review a product, I highly appreciate when the brand does puts some effort into corporate responsibility. HAPS is sourcing the ingredients responsibly, not harming the Earth and they are all 100% natural.

If you buy HAPS, click here: Buy Haps Prices from £1.10 per serving.

I have received this product for my honest and unbiased review. I’ve concluded that it’s a great product with a small but enthusiastic startup behind it, believing in doing good.

 

Vegan And Raw Mini Energy Bars

We all know, just how bad refined sugar is for us. If you ever tried to cut down on your sugar intake, you know how hard it can be. Low-sugar and “sugar-free” substitutes are not healthy either (and they taste terrible).

Dried fruits are great to satisfy your sugar craving. They are full of fibre, and antioxidants (especially figs and prunes), and they taste divine. However, it’s easy to overeat them and they contain the same (naturally occurring) sugar as the fresh fruit itself, but concentrated. Use them as a natural sweetener.

These raw mini energy bars also contain nuts and puffed brown rice, which make them more fulfilling and also healthier. I added some organic baobab powder for extra calcium, potassium and vitamin C.

They require no bake, it’s ridiculously easy to prepare them and even small kids will love it (my 3-year-old chief taster did so). They keep for a few days in the fridge (I think they are even nicer when chilled). This recipe will give you about 12-14 mini bars. Drizzling them with melted dark chocolate is optional (but it makes them look just heavenly).

Ingredients:

10-12 dried and pitted dates

6-7 dried figs

4-5 prunes

100g ground almond

3 handfuls of puffed brown rice

1 handful of dried cranberries

1 handful of pumpkin seeds

1 handful of sesame seeds

2 tsp of Baobab powder

80g good quality, at least 70% dark vegan chocolate

Method:

In the food processor whizz the dates, the figs and the prunes for a minute or two, until they start to form a little ball. Don’t blend them down completely, you don’t want a paste. Let them keep some texture. Add the ground almonds and the baobab powder and mix them well. The mixture should be sticky enough to take the puffed rice, the cranberries and the seeds. Your target is a dough-like mix. Form a 5-6 cm wide loaf and cut it into 10-12 small bars. Melt the chocolate and drizzle it over the bars. Enjoy. Try to resist eating them up all at once 🙂

I have received the Organic Baobab Powder from Pandavita for my unbiased review of their product, which is absolutely great. I am very pleased with the quality and taste of the powder.

One Messy Mama

Risotto With Mushroom And Spinach

This is an easy and healthy meal. Even small kids will like it. A lovely way to incorporate vitamin-rich spinach into our diet. Adding 3 different kind of onions and cheese will make this quick midweek meal very tasty. Because the spinach won’t turn your risotto green you don’t even have to explain it to your picky eater. Or tell them that, it’s parsley 🙂 This recipe will feed about 4 adults.

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Ingredients:

250g chestnut mushrooms sliced

4-5 balls of frozen chopped spinach

100g risotto rice washed

1 medium white onion finely chopped

3 garlic cloves finely sliced

a small bunch of spring onion sliced (approx. 6)

1 litre vegetable stock

100ml white wine

25g butter

50g grated cheese (cheddar or similar)

2 tbsp olive oil

Method:

Chop all the veggies and with the olive oil start to cook them until they are soft. Include the spinach too. Meanwhile prepare the vegetable stock and wash the rice. Add the rice first and the wine. Cook them together until the rice becomes translucent. Keep stirring continuously, all liquids have to be absorbed. Add 1/3 of stock, cook over a medium heat and keep stirring until all the stock is absorbed. Do the same thing with the rest of the stock. Check the rice, if it’s still uncooked, add some water. When it’s ready, add the butter and the cheese, and mix everything. Use some vegetable crisps for decoration.

Quick Oaty Banana Mini Pancakes – No Milk

Morning All,

aren’t we all bored of porridge? Well, I am quite bored of it. But then, oats are really healthy, full of fibre, rich in minerals (manganese, selenium, phosphorus, magnesium, and zinc). And some other good stuff, wich makes them an ideal breakfast item, basically gives you energy for the whole morning (or at least until your second morning coffee when the toddler is on summer holiday). Known as a great lactation food – so now, that I’m breastfeeding I have them every single morning. I feel like I’ll turn into oats. They are also good weaning food for babies.

Anyway, here’s a life-saver recipe, when you had enough of porridge. Bobcat obviously loves them, because they are P-A-N-C-A-K-E-S. Ready in 10 minutes.

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All you need is:

1 ripe banana

50g Scottish Oats

3 eggs

Pinch of salt

Pinch of grounded cinnamon

Handful of raisins

A shallow tbsp of olive oil for each pancake to fry in

Mash the banana in a mixing bowl, add the eggs, combine well, then add everything else. Drop around 2 tbsp of batter into the pan and pat it down with a spatula. Use low-medium heat when frying your pancakes, they burn very easily. Serve it immediately with fresh fruits.

 

One Messy Mama

Stilton Cheese And Red Cabbage Salad With Apple

This gorgeous salad is one of my long time favourites, really should have shared the recipe long ago! I can safely call it a full meal as it’s so fulfilling and flavoursome. Full of vitamins, protein and makes a perfect midweek meal. We have this almost every week not only because I love it, but also because hey… it’s a salad, so takes no time to prepare it. It still surprises me how everyone loves it whenever I serve it to guests, as for me it’s such a regular thing. It works very well in wintertime too when you just need something more hearty than a few green leaves tossed on your plate. The recipe caters 4 adults.

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Ingredients:

1/4 red cabbage shredded

2 sweet apples cored and chopped

150g Stilton cheese crumbled

2 sticks of celery sliced

100g walnuts roughly chopped and toasted

3 tbsp of olive oil

freshly ground pepper to taste

Method:

Remove the outer layer of the cabbage before cutting and shredding it. Slice everything and add them to a bowl. Chop the apples the last, so they don’t go brown. (Once they are covered in olive oil they won’t.) I never add salt to this salad as the cheese gives a salty taste. Serve it with some wholemeal toast and butter.

Summer Matcha & Mint Lemonade

I love matcha tea, not only tasty and healthy, but very versatile too as it comes in a powdered form. You can use it in cakes, smoothies, drinks and more. So when I received Matcha & Mint from EatCleanTea I got really excited. They asked me to review the product and create a summer drink recipe with it. Easy -peasy. The affair of matcha and spearmint is just such a delightful combination like green tea and jasmine. They work incredibly well together, offering a summery, refreshing taste. Their joint forces will boost your metabolism, increase your energy, improve your digestion and cleanse your skin from the inside out.

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I was wondering what could possibly work well and make this combination even better? And so I decided to add some summer fruits wich will boost the taste without sugar. Something which can accompany rather than depreciate the minty tea flavour. This is how I came up with the idea of matcha lemonade. Hope you’ll enjoy it on warm summer days 🙂

 

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How to prepare it:

1 cup of double strength matcha (2 portions of matcha for 1 cup of hot water)

1 lemon, sliced

1 lime, sliced

6-7 strawberries, sliced

Handful of mint leaves

Ice cubes

Fizzy or still water

Prepare your matcha, making sure that the powder dissolves perfectly and let it cool for 5 minutes. Then grab a jug, add the ice and then all the fruits plus the mint leaves. Add water (still or fizzy). Stir it gently, avoiding breaking the strawberry pieces (in wich case the drink goes a little bit red). Enjoy.

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My Take On French Ratatouille

It’s such a lovely and easy meal. Tastes like summer 🙂 I love it freshly prepared with a slice of rye bread, my husband prefers it with piece of grilled chicken and should Bobcat have a picky day (again) then I just blend his portion into a sauce and serve it with pasta and cheese. Voila, fresh and healthy dinner for everyone in 45 minutes. The most important is not to overcook the veggies. I cook them only until they still keep some of their firmness. This way they are going to preserve more vitamis and the individual vegetable pieces are going to keep their own flavour. This is my take on a classic ratatouille, the recipe below serves a family of 2 adults and 2 children.

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Ingredients:

1 white onion halved and sliced

3-4 cloves of garlic sliced finely

2 plum tomatoes sliced

2 romano red pepper chunkily sliced

1 yellow bell pepper chunkily sliced

1 aubergine halved and chunkily sliced

2 courgettes halved and chunkily sliced

1 tin of 400g chopped plum tomato

2 handfuls of fresh basil

2-3 springs of fresh thyme

1 tbs of balsamic vinegar

3 tbs of olive oil

1/2 tsp of chili (optional)

salt and freshly ground pepper to taste

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Method:

First of all, I’m perfectly aware of the fact that I supposed to grill the vegetables in small batches first, then add them to the main casserole dish and cook them together. Well, this is what I have no time for as a busy mum 🙂 Instead, I put all the chopped veggies in to the casserole dish with the herbs, spices and olive oil and without the lid I let them to cook in their juices for 10-15 minutes on medium heat, stirring frequently. Then I add the tinned tomato and the balsamic vinegar, cover the pan with a lid and simmer them for another 25 minutes on low heat. Give it a stir a couple of times and essentially the dish should be ready when it starts to stick to the bottom of the pan – meaning no liquid left to cook. When it’s done, you can add some extra basil leaves for decoration and more fragrance.

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Rainbow Pasta Salad With Greek Yogurt Dressing

We had some of my husband’s male friends coming over the other day for a quick lunch before watching football. And what a good wife am I? I prepared roast chicken for them with greek salad, but then I thought, I should probably give them another – more substantial – side dish option before heading to the LIBRARY.

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This salad is great for barbecues, accompanying meat or just by itself (the way I eat it). You can also play with the spices: I used dill, but mint will just work as well (especially in summertime), you can also use less onion and no mayo if you want to make it skinnier. This recipe will give you a nice big bowl of salad, enough to feed 4-6 people easily. It will survive a night in the fridge, if there’s some leftover. Kids will like it too.

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Ingredients:

300g of tricolor dry pasta (farfalle or fussili)

100g frozen sweetcorn

1/2 cucumber peeled and chopped into small pieces

1/2 red bell pepper chopped into small pieces

1/2 yellow bell pepper chopped into small pieces

1/2 green bell pepper chopped into small pieces

1 large plum tomato chopped into small pieces

1/2 small red onion chopped finely

For the dressing:

4 heaped tbsp greek yogurt

2 tbsp mayonnaise

2 garlic clove minced really finely

2 handful of dill or mint chopped finely

salt and pepper to taste

Method:

Start cooking a pasta and start chopping your veggies in the meantime.  You need less than 1cm x 1cm pieces, quite small indeed. Defrost the sweetcorn (I prefer frozen because the canned sweetcorn can be too salty or just taste differently.) When the pasta is ready add all the veggies. In a small bowl prepare your dressing, don’t be afraid ifit seems too spicy, it will complement the tasteless pasta nicely and evenly. Finally combine everything in a salad bowl.