Carrot, lentil and tomato soup

Eeeeekkkk dark night, crunchy leaves, and woolly hats can only mean one thing – soup season!!! 

Super quick and easy and a surefire way of cramming a multitude of healthy ingredients into the littles. 

This one is really tasty and very cheap – about 38p a serving 🙌🏻
Ingredients –

❤️1 white onion – chopped 

❤️2 carrots – peeled and diced 

❤️80g red lentils (rinsed)

❤️1 tin chopped tomatoes

❤️stock cube (veg or chicken)

❤️garlic purée 

❤️700ml boiling water 

❤️1 tbsp olive oil
Directions –

❤️fry off the onion and carrot for 2/3 minutes with the garlic purée and olive oil

❤️add the water and the stock

❤️add the lentils and chopped tomatoes 

❤️bring to the boil then simmer on low for 30 mins

❤️transfer to a food processor and blitz (serve before blitzing if preferred) 

❤️enjoy with warm crusty rolls or buttered brown bread ☺️

Chocolate fruit and nut porridge bites 

Porridge bites!! 
These are a brilliant breakfast idea – from babies to toddlers. A quick and easy mess free way to serve porridge. These can be vegan and gluten free (if you use gluten free oats) and the varieties are endless!! Today I made chocolate fruit and but but I’ll add some other ideas at the end 🙂
 ingredients (to make 4) 
💗2 soup spoon fulls of oats
💗1 soup spoon full of ground almonds
💗1 tsp cocoa powder
💗2 tsp honey ( no honey for under 12 months)
💗1 soup spoon full raisins 
💗 splash of milk (to make a thick consistency) 
Directions – 
💗mix all ingredients together 
💗divide between 4 silicone cups (if not push flat on a plate) 
💗 microwave for about 2 mins 
💗pop out of moulds or alive into fingers 
❤️you could try –

❤️❤️ grated Apple and cinnamon


❤️❤️chopped strawberries 

❤️❤️date caramel mixed in 

❤️❤️choc shot sauce 

❤️❤️pear and cinnamon 



Cheese straws (witches fingers) 

Makes 12-15 fingers

 ❤️50g unsalted butter

❤️100g SR flour

❤️50-75g grated cheese

❤️1 egg, beaten

❤️ a little cold water (if needed)

❤️dried cranberries 

💜chuck it all in a food processor and whizz (or make the butter and flour into breadcrumbs by hand and stir the rest in) 

💜separate into heaped teaspoon sized balls and roll into finger shapes 

💜add lines with a knife for knuckles and dried cranberries for finger nails 

💜Cook for 10 mins at 200C /400F/ Gas Mark 6

Pop tarts 

These home made pop tarts are amazing!!! You can fill them and top them with anything you want! So easy to make. They are refined sugar free if you don’t use the glaze. My flavours so far have been – blueberry with a blueberry glaze (my fave)

– Apple butter with a cinnamon glaze 

– chocolate and peanut butter with a chocolate glaze 

Here’s the recipe for the glazed blueberry ones but have fun and mix it up!! Make your own pastry is you want……..

Ingredients – 

💜1 pack ready rolled short crust pastry

💜1 punnet blueberries

 💜2 tablespoons agave nectar (or honey – NO HONEY UNDER 12 months, or maple syrup)

 💙For the glaze (optional)

💜Icing sugar -about 1 tablespoon 💜1 tsp of the blueberry jam

💜1 tablespoon lemon juice

 💙For the jam-


💜Rinse the blueberries

 💜Chuck in a pan with the sweetener of your choice

💜Bring to the boil and simmer for about 10 minutes till thickened (make sure it doesn’t over heat and caramelise)

💜Pop in a jar and once cooled a bit pop in the fridge to set (at least a few hours)

 💙For the poptarts-

💜Preheat oven to 220c

 💜Split your pastry sheet into 8 rectangles

 💜On the bottom 4 spoon 2 teaspoons of the jam into the centre of the rectangle (make sure you hold back a tsp for the glaze if you’re making it)

💜Cover with the top rectangle and seal the sides with a fork

💜Place the tarts on a baking tray lined with baking paper for about 16 minutes

 💜Cool on a cooling rack and serve when only slightly warm if desired (make sure that the filling isn’t still hot AT ALL as this could cause really bad burns) 


💜wait until totally cool and glaze 

💙For the glaze-

💜Warm the tsp of jam with the lemon juice in a pan until melted 

💜Remove any large bits of blueberry and pour liquid into a bowl

💜Sieve the icing sugar into the liquid and mix (you may need a little more icing sugar depending on the amount of liquid you get from the jam)

Peanut butter and Nutella with a chocolate glaze – 

Apple butter with a cinnamon glaze – 


Raspberry jam Halloween pumpkin pop tarts 

Vanilla pancakes with strawberry sauce 

These are delicious and totally refined sugar free!! Recent no honey for under 12 months but you can sub with agave nectar or maple syrup ☺️
130g self raising flour
1tsp baking powder 
1 egg
150-160ml milk (any)
1tsp vanilla extract 
Small punnet strawberries (washed and pitted)

1 tbsp local honey
Whisk up the egg, flour, milk, baking powder and vanilla until smooth and put 3 spoonful drops into a pan (separately to make 3 pancakes) into a med/high pan lined with butter or coconut oil

In a separate pan chop the strawberries and bring to the boil with the honey, mash the strawberries with a fork and then simmer until thickened. 

Cook all the pancake mix and stack  the cooked pancakes and pour over the strawberry sauce 😍😍🍓🍓

Carrot cake breakfast cookies 

Carrot cake breakfast cookies Original recipe by
I have deviated from the original and what I did is detailed below – 

100g chia seeds

85g wholemeal plain flour

70g porridge oats 

1 tsp baking powder

1 tsp ground ginger

2 tsp ground cinnamon

85g jumbo raisins and cranberries 

1 apple, cored, peeled and grated

1 carrot, finely grated

40g ground almonds 

3 tbsp coconut oil

150ml maple syrup

4 tbsp desiccated coconut
Preheat the oven to 180C (160c fan) and line the two large baking sheets with baking paper.

into a mixing bowl put the chia seeds, Add the flour, oats and baking powder, then the ginger and cinnamon and stir well. Add the dried raisins, apple, carrot and almonds and coconut and stir again.

Warm the coconut oil in a small saucepan (or in the microwave for 30 seconds) until just liquid. Remove from the heat, then stir in the maple syrup. Pour this into the carrot mixture and stir until you have a soft dough.

Spoon 12 mounds of the mixture onto the prepared baking sheers, then flatten then into thick 7.5cm (3 inch) diameter rounds, then bake for 15-18 minutes or until browned.

Serve warm or leave to cool, then pack into a plastic container and store in the fridge for up to three days.