I love any way of sneaking more greens into my day and these just happen to be the tastiest way of doing just that. It also feels like you’re having something with that carby-comfort food vibe - seriously these are so good, you just want to keep eating them, and the good news if you can. Since they are gluten free and made with a truckload of veggies and herbs with a little cheese, eggs and buckwheat flour, they are pretty guilt free.
Read moreChickpea, Ricotta and Spinach Veggie (Meat)balls
So anyone who knows me well, knows I have a serious thing for Polpo’s veggie meatballs. I CANNOT get enough of them. But since I cant’ eat at Polpo every night of the week, I’ve tried to recreate their recipe here...I think I kind of nailed it.
Read moreChickpea and rocket salad bowl
Eating a handful of bitters like rocket before any meal is the easiest way to kickstart your digestion getting the enzymes going. So not only is this a super quick salad, it's doing wonders for your liver, digestion and for keeping you feel fuller for longer with the greens, lemon, protein and fibre. And you can whip it up in a few minutes at home & take with with you to work for lunch - just hold off on the lemon until serving to keep it nice and crispy.
Read moreDeliciously Ella's Bean Chilli by Milla
So without much ado, here’s my first ever fussy kid-approved recipe post!
My daughter and I have pored over the pages of Ella Woodward’s first cookbook ‘Deliciously Ella’ together pretty much since the day it first came out. We both love the beautiful images that just call out for you to try them, and I especially love how healthy, easy and simple most of the recipes are. So you are going to see a few of her recipes on here as I think everyone should try them.
One of Milla's faves is the Black and Kidney Bean Chilli, and the fact that a six year old can pretty much master the recipe solo, shows you that anyone can attempt it and succeed! Which is exactly what she did for dinner tonight, once she’d finished her homework, of course!
It hit the spot on a cold, grey miserable Wintery London night.
I love this recipe as there’s virtually no prep, literally takes 10 mins to cook (as long as you have rice already cooked which I tend to have to hand in the fridge, thanks to batch cooking!) . Thanks to the red kidney and black beans it’s packed with fibre, protein, magnesium, B1, folate and iron which our kids can’t get enough of.
Please find a link to Ella's recipe, lovely photo of the chilli and cooking instructions here
