Yummy Snacks for Snowy Days!

How magical and strange has this past week been?

We were all ready for spring and some lovely warm weather after our awesome Fun Run at the Kingdom, Penshurst at the end of Feb and then…so much SNOW which meant everything was closed or cancelled including FIT & Mini FIT!

We have literally been playing in the snow or snuggling up on the sofa drinking all the tea, coffee and hot chocolate and eating all the food.

The snow is now starting to melt so sessions will be back to normal next week but since it is still the weekend and its still chilly out why not try some of these yummy snack recipes. We have made them all this week and we’ve all loved them – kids included.

 

Homemade Granola

 

Granola is one of my favourite quick breakfast or snacks. I love to eat with coconut yogurt and a drizzle of honey or fresh fruit. But many shop bought granola is packed full of refined sugar and undesirable ingredients like refined seed oils etc.

Here is an easy homemade Granola recipe that will let you enjoy granola whilst knowing exactly what is in it. I add tiger nuts to my granola as it is a really great addition as it has loads of great properties, I’ve added a link for where to buy them too, plus find out more about tiger nuts here.

Ingredients

  • 100ml melted coconut oil
  • 125ml  of honey
  • 1 tsp vanilla extract
  • 300g rolled oats
  • 100g mixed seeds
  • 100g flaked almond (optional)
  • 100g chopped dates
  • 50g  coconut flakes or desiccated coconut
  • 80g Tiger nuts (soaked and blitzed) Optional

Method

  1. Heat oven to 150C
  2. Mix the oil, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
  3. Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins.
  4. Mix in the coconut and dried fruit, and bake for 10-15 mins more.
  5. The granola can be stored in an airtight container for up to a month.

 

Leek & Potato Soup

 

We recently brought this amazing soup maker. I love soup but I really hate anything that is too much effort to make or can be time consuming, most of you as parents as well as busy working people who are also trying to keep fit and eat healthy can probably relate!

It’s a reasonable price from Amazon, makes soup quickly and easily (about 25 minutes from start to finish) and then there is hardly any washing up!

We have been making so many different delicious soups since buying it.

Ingredients

  • 1 onion
  • 1 garlic clove
  • 2-4 potatoes (depending on their size, cubed)
  • 2 medium leeks
  • Vegetable stock
  • Salt and pepper

 

Method

  1. Chop all the vegetables and add to the soup maker. Fill up until the first line measurement inside the machine.
  2. Add the stock and fill up to the second line measurement.
  3. Put on the lid and choose your soup consistency, I recommend smooth.
  4. Press start and then relax while it cooks & blends your soup to perfection!

 

 

Flapjacks

 

I made these for Pilates this week, but then it was cancelled due to the snow, so we got to eat them at home all week!

Ingredients

  • 120 g unsalted butter
  • 100 ml honey
  • 2 tbsp Maple Syrup (optional or just use more honey)
  • 1 tsp of Vanilla essence
  • 150 g dates
  • 400 g porridge oats
  • 100 g desiccated coconut

 

Method

  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line a square tin (or any deep tin you have with straight edges) with baking parchment.
  2. Chop the dates or blitz then in a food processor
  3. Put the butter, honey, maple syrup and dates in a saucepan over a low heat. Melt them together, crushing the dates with a wooden spoon so they break up into the butter and honey etc.
  4. Add in the oats, coconut & vanilla and mix thoroughly.
  5. Pack the mixture into the prepared tin and bake for 20–25 minutes until golden brown. The flapjacks will still seem soft at this point, but don’t worry – they’ll firm up once cool.
  6. Remove the tin from the oven and leave the flapjack to cool in the tin, then pull it out by the edges of the baking parchment transfer to a board cut it into squares.
  7. They are delicious straight away but also keep in the fridge in a sealed container.

 

We hope you enjoy trying all the recipes and see you back at sessions next week.


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Pancake Day – 5 delicious recipes!

So today is Shrove Tuesday aka Pancake Day!

Here at Family Inspired Training we are open for classes throughout this Feb half term so come along for a fun family activity this week and to keep the kids busy!

We had a session yesterday morning plus another on Wednesday morning 9.15am and Saturday 8am both at Langton Green Pavilion.

Having some other activities to do with the kids during half term is always welcome so if you are looking for some other ways to entertain you and the kids this week why not try one (or all) of these pancake recipes!

We have put together 5 ways to make pancakes for this pancake day – testing them has been fun!

 

Traditional Pancakes

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Ingredients

For the pancake mixture
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve
caster sugar
lemon juice
lemon wedges

Method

  1. Mix the flour and salt together in a large mixing bowl.
  2. Make a well in the centre of the flour and break the eggs into it (adults dothis so you dont get shell or let the kids do it in a separate bowl and add them).
  3. Wisk the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
  4. Add small amounts of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any extra bits of flour from around the edge into the centre, then whisk once more until the mixture is really smooth.
  5. Melt the butter in a pan. Spoon 2 tbsp of the butter into the mixutre and whisk it in, then pour the rest into a bowl and use it to grease the pan a little before making each pancake.
  6. Heat the frying pan on a medium heat and add a little butter before adding a ladle of pancake mixutre into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
  7. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar.

 

American Pancakes

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Ingredients

  • 350ml milk
  • 2 eggs
  • 200g plain flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • Oil, for frying (we recommend coconut)

To serve
maple syrup (optional)

Method

  1. Whisk the milk and eggs in a jug. The put the flour and baking powder into a bowl, add a pinch of salt, the sugar and mix together.
  2. Make a small well in the centre and gradually pour in the milk and egg mixture. Kids love to do the mixing, just be prepared for a bit of mess!
  3. Put a little oil in a frying pan (non stick is best) and place over a medium heat. When the pan is hot, pour half a ladle of the miuxture into the pan to form a pancake that is approx 10cm (4in) in diameter.
  4. Cook until bubbles start to form, then flip the pancake over and cook the other side until golden.
  5. Serve with a drizzle of maple syrup, if you like. Another fun this to do is to use a cookie cutter with the kids and make your pancakes into fun shapes!

 

Paleo Pancakes

(Grain & Gluten Free)

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Ingredients

  • 3 bananas
  • 3 eggs
  • 3 tbsp cup nut butter, cashew or almond butter taste best
  • 2 teaspoons cinnamon
  • Oil for frying (coconut is best)

Method

  1. Heat some coconut oil in a frying pan over a medium heat
  2. Combine all of your ingredients in a blender or nutribullet
  3. Pour in the misture a little at a time, you can probably make 3 or 4 small pancakes at a time depending on the size of the pan
  4. Cook 2-3 minutes per side and then flip to cook the other side for 2-3 minutes
  5. Serve and Enjoy

 

Banana Oat Pancakes

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Ingredients

  • 1 mashed ripe banana
  • 170g plain flour
  • 65g Rolled oats
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 300ml Whole milk
  • 1 large egg
  • 1 mashed ripe banana
  • 2 tablespoons oil
  • Maple syrup
  • Banana slices, optional

Method

  1. In a large bowl, mix the flour, oats, sugar, baking powder and cinnamon.
  2. Mix the egg, milk, banana and oil; stir into dry ingredients but dont over mix it.
  3. Heat some oil in a frying pan on a medium heat.
  4. Pour the mixture in small amounts into the pan and then add the optional chopped banana slices. Flip when bubbles form on top and then cook until second side is golden brown.
  5. Serve with maple syrup or honey and some moreand banana slices.

 

Posh Pancakes

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Follow any of the pancake recipes above but then have lots of fun topping the pancakes with posh or silly toppings. The kids love this one and its a great chance to get creative!

Ideas for toppings

  • Nuts
  • Seeds
  • Berries
  • Chopped Fruit
  • Coconut flakes
  • Sprinkles
  • Syrup or honey
  • Sauces
  • Mini Marshmallows
  • Chocolate chips

 

We hope you have lots of fun trying all these recipes – take some pictures and share them on Facebook or Instagram!

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Chocolate Orange Energy Bites

Super delicious and super simple & easy to make!

These energy bites are gluten, dairy and refined sugar free so are a pretty healthy treat. They last for up to a week in the fridge and you can make larger batches and freeze them for another time.

This recipe makes around 12 energy bites, so double up if you are making more.

Ingredients

  • 1 cup of cashew nuts
  • 1 cup of Medjool dates
  • 2 tablespoons cacao or cocoa powder
  • 1 orange, zested and juiced

 

I bought really cool heart shaped cup measurements from Jeremy’s home stores that are useful when you want to bake quickly and easily without the faff of scales etc. You can also buy them on Amazon, click the image below.

Method

  1. Add all the ingredients to a food processor and blend until you have a sticky mixture
  2. Place the mixture in the fridge for 15-30 minutes to cool/set a little
  3. Roll the mixture into balls around the size of a ping pong ball and place on a tray
  4. Store in an airtight container in the fridge for up to 1 week
  5. You could use some optional cacao powder to sprinkle on top or roll them in some more orange zest or desiccated coconut to add some variety and make them look pretty.

 

 

The Best Banana Bread

I’ve made this banana bread recipe so many times and it always turns out really well. I made it for FIT Pilates too and you asked for the recipe, so here it is. This is a really simple recipe, it does include sugar, but I’m a strong advocate for eating a balanced diet and home baking with natural ingredients in my opinion is part of a healthy lifestyle. Plus a little treat now and then never hurt anyone!

Ingredients

  • 100g Softened Butter
  • 175g Caster Sugar
  • 2 Eggs
  • 2 Ripe Bananas
  • 225g Self Raising flour
  • 1 tsp Baking powder
  • 2 tbsp Milk
  • Some seeds or walnuts (optional)

You will need

A 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement.

Method

Lightly grease the loaf tin and line it with non-stick baking parchment.

 

Or buy these really useful loaf tin liners.

I bought them from Poundland but I’m pretty sure you can buy them in most supermarkets. They are really good because lining a tin can be such faff and after you just throw it away and wipe down the tin. Less washing up is always a winner!

Pre-heat the oven to 180°C/350°F/Gas Mark 4.

Measure all the ingredients into a mixing bowl and mix together until well blended.

Spoon the mixture into the prepared tin and level the surface. I like to sprinkle some seeds or whole/chopped walnuts on top to add a nice decoration and crunch.

Bake for about 1 hour, until well risen and golden brown. If you stick a skewer in the centre of the cake it should come out clean.

Leave the cake to cool in the tin for a few minutes, then tip out and leave to cool on a rack or just a board will do.

Slice thickly, and add a little butter or honey on each slice for an extra treat!