Bodhilicious Snacks and starters!
Healthy go to snacks and starters, packed full of nutrition!
Oat, banana & spinach pancakes with toffee sauce
These pancakes are a hit with the kids and a great way to pack nutrition in to them without them realising!
They are also super simple to make. We some times have them for breakfasts, but they are also great as snacks. I love them sweet with this homemade toffee sauce, but my husband likes to eat them more savoury with salad and chutneys.
They are also great for the lunchbox.
If you give them a try, let me know what you think!
Makes x 10 small pancakes.
INGREDIENTS
FOR THE PANCAKES
1 cup of spinach (I use frozen and it equates to about 5 cubes)
1 large banana
1 cup of oats
1 cup of soya milk (organic and unsweetened)
2 tbsps of chia seeds
Dash of salt
FOR THE SAUCE
4 x medjool dates
1/3 cup of cashews
1 tbsp of tahini
2 tbsps of coconut oil
2 tsps of vanilla essence (I buy organic vanilla powder)
1/2 cup of soya or coconut milk.
METHOD
Simply place all of the pancake ingredients in the blender and pulse until you have a smooth and creamy mixture.
The best results will be achieved with a special pancake pan. I have a non stick pan with makes 6 small pancakes at once. Heat a small amount of coconut oil in the pan over a medium heat and then pour out the pancake batter, cooking on both sides unit you achieve a nice golden colour.
For the sauce again simply place all of the ingredients in the blender. I do tend to chop the dates smaller before I place them in the blender. Pulse until you have a nice thick sauce.
The pancakes are delicious served stacked with toffee sauces and sliced banana between each layer!
They are also super simple to make. We some times have them for breakfasts, but they are also great as snacks. I love them sweet with this homemade toffee sauce, but my husband likes to eat them more savoury with salad and chutneys.
They are also great for the lunchbox.
If you give them a try, let me know what you think!
Makes x 10 small pancakes.
INGREDIENTS
FOR THE PANCAKES
1 cup of spinach (I use frozen and it equates to about 5 cubes)
1 large banana
1 cup of oats
1 cup of soya milk (organic and unsweetened)
2 tbsps of chia seeds
Dash of salt
FOR THE SAUCE
4 x medjool dates
1/3 cup of cashews
1 tbsp of tahini
2 tbsps of coconut oil
2 tsps of vanilla essence (I buy organic vanilla powder)
1/2 cup of soya or coconut milk.
METHOD
Simply place all of the pancake ingredients in the blender and pulse until you have a smooth and creamy mixture.
The best results will be achieved with a special pancake pan. I have a non stick pan with makes 6 small pancakes at once. Heat a small amount of coconut oil in the pan over a medium heat and then pour out the pancake batter, cooking on both sides unit you achieve a nice golden colour.
For the sauce again simply place all of the ingredients in the blender. I do tend to chop the dates smaller before I place them in the blender. Pulse until you have a nice thick sauce.
The pancakes are delicious served stacked with toffee sauces and sliced banana between each layer!
Beetroot Hummus
I've loved hummus ever since I can remember, but I always used to buy it from the shop never realising how simple it was to make.
Since I discovered how quick and easy it is I have started experimenting with adding in different flavours with delicious results.
This particular recipe uses beetroot and is super tasty.
Nowadays I make up a batch every few days and keep it in the fridge to compliment a meal or to snack on with carrot and cucumber sticks.
I love it and so do the children. This beetroot variety is a particular favourite of my baby girl.
Packed full of protein it is a nutritious snack and when you add in vegetables you get the added benefit of an extra dose of nutrients.
INGREDIENTS
1 beetroot boiled.
1 can of chick peas.
2 cloves of garlic.
1 tbsp of tahini.
1 heaped tsp cumin
1 lemon.
Salt to taste.
5tbsp olive oil
METHOD
Add the garlic and roughly chopped boiled beetroot in to the blender and pulse until it forms a paste. Add in the chick peas, tahini, juice of one lemon, salt, cumin and olive oil and blend. You will probably need to stop and mix the ingredients a couple of times to ensure it is well blended.
Serve and enjoy!
green hummus
Hummus, is a family favourite. It is so easy to whip up and a great go to snack to have in the fridge. I tend to make a batch up every few days and have some chopped carrot sticks and cucumber at the ready too.
Whilst it is full of protein, I have been experimenting with different flavours as a way to sneak in extra nutrients to my kids. My son adores pesto so I thought about making a hummus/pesto hybrid and here you have it, green hummus!
It helps that I told him that Incredible Hulk is green because he eats so much green hummus and as a result this is almost a daily request these days!
With the high iron content of spinach and the distinctive favours of basil and garlic this is a really delicious and nutritious alternative to the more traditional hummus recipe.
Try to out and let me know what you think!
INGREDIENTS
1 courgette.
1 large handful of spinach (preferably baby leaf).
1 large handful of fresh basil leaves.
1 can of chick peas.
2 cloves of garlic.
1 tbsp of tahini.
1 lemon.
Salt to taste.
5tbsp olive oil
METHOD
Roughly chop the courgette and steam for a few minutes to soften.
Add the garlic and roughly chopped, steamed courgette, in to the blender and pulse until it forms a paste. Add in the chick peas, tahini,basil, spinach, juice of one lemon, salt, and olive oil and blend. You will probably need to stop and mix the ingredients a couple of times to ensure it is well blended.
Serve and enjoy!