Guacamole

There is a saying in German which translates roughly to all good things come in threes. This couldn’t be more true for Guacamole. The trinity of success when it comes to Guacamole comprises of the fact that, firstly, it is super healthy and super tasty. No one can argue with that, it’s a fact of life. This second one I’m not gonna put out there as a fact, it’s merely a claim and probably a bit controversial but I’m still gonna say it. That’s because for me, it’s true and a big advantage of Guacamole – there are many, many ways to make it and it’s still super tasty. Even if you don’t have all the ingredients, even if you don’t have the exact amounts that are stated in a recipe. In fact, I tend to adapt the recipe spontaneously and it always comes out tasty and more or less the same. The third good thing is something most people would agree with. Guacamole is very versatile. You can eat it in a wrap on its own, with a burrito or a taco, or for instance, as a salad dressing. Whatever you decide to do with it, you can enjoy this little piece of paradise without any guilt, you’re doing your body a favour, really. I don’t think Guacamole NEEDS an essay about why it’s so amazing but if you ever ask yourself whether to have Guacamole or something else – just refer back to this blog entry. In the meantime, enjoy your Guacamole!

There are four ingredients I deem a must, the others are nice add-ons but can also add up and turn your quick shop into a rather expensive one. The must-haves are avocados, tomatoes, spring oninos and lime juice. Wait, no coriander?, you might ask yourselves. Coriander, in my opinion, is one of those add-ons. It’s nice to have but it’s not needed and personally, I think it’s slightly overrated. If you didn’t already have the impression that I am a little philistine, now there are probably no doubts left. I don’t claim to have the most traditional Guacamole recipe, I just share what I tried and liked. The beauty of this recipe is also that nothing is set in stone. There is a lot of variation and “add to taste” when it comes to Guacamole.

I like to use two medium avocados mashed, 2 medium tomatoes chopped into little cubes, 2 spring onions chopped up and the juice of c. 1/4 lime. I like to leave it chunky but if you prefer to blend it all up, go ahead! At this point, it is ready to serve. Nice add-ons include coriander leaves, chilis and salt (although I would not add any salt for babies and toddlers).
If you live in the U.K., I found there to be several good offers on avocados. Most of the time, I buy them in Morrisons as they are part of the Wonky Fruit range. Sometimes they are included in the Aldi Super 6 range.
What is your secret to delicious Guacamole and do you eat it on its own, in a wrap or as a dip? Leave a comment if you’d like to share.

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Carrot snacks

This snack is ideal to take with you when you’re out with your toddler. It’s quick and easy to make and my little one seemed to enjoy it.

All you need is 100g grated carrot, 1 egg, 50g grated cheese (i chose extra mature cheddar) and about 2 teaspoons of plain flour. Make sure you squeeze as much water out of the grated carrots as you can. Mix all the ingredients and then form biscuit shapes or finger shapes on a greaseproof baking sheet and bake in the preheated fan oven at 180 degrees until crispy. It depends on the the volume of the individual snacks but if they are relatively thin, it will be about 15-20 minutes.

Roasted broccoli and cauliflower

I never used to be a big fan of broccoli but about a year ago, it became a stable in my weekly shopping basket. I mainly eat it just plain steamed with cheese but I found a new, exciting way to get all that iron and folic acid (among other goodness) into my body. Along with cauliflower, I cut it into florets and place them on a roasting tray. Then I sprinkle on top crushed garlic, cheese (i used extra mature cheddar), lemon juice and dried oregano, thyme and parsley. The florets only need to roast for about 20-25 minutes at 180 degrees celcius.
This is a very delicious way to fill up on some essential nutrients. Even my baby, who has recently become a bit of a fussy eater, enjoys them. This recipe only requires a minimum amount of time and effort and makes for a healthy lunch.

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Banana-coated breadfingers

In our house, they are a winner in terms of taste and preparation time and will most certainly become a breakfast staple!

I would like to share another breakfast idea that I have only just found out about and tried this morning. It was a winner in terms of taste and preparation/cooking time. All you need for one serving is a slice of bread (I imagine most breadtypes are fine), one banana, a splash of milk and a knob of butter. Mash the banana in a bowl and mix it with the milk, then cut the bread into fingers and coat them with the mixture. Meanwhile, melt the butter in a pan and place the coated breadfingers into the pan. Turn them a few times until the mixture isn’t runny anymore and has turned golden. Finally, take them out of the pan and serve as soon as they have cooled down a bit.

Since we are preparing meals for the little ones, always keep an eye on salt content. Different types or brands of bread contain varying amounts of salt and it’s always worth checking how much it is. Therefore, we recommend using unsalted butter for the frying process. There is no added sugar needed and the ingredients are so simple, chances are you’ll have all of them at home at any given time.

Hopefully you and your little ones like this quick and easy breakfast as much as we do. I will most certainly add this recipe to my breakfast staples.

In a nutshell

what you need
– 1 banana
– a splash of milk
– knob of butter
– 1 slice of bread

method
1. mash up banana in a bowl
2. add milk
3. coat breadfingers with mixture
4. heat up frying pan, add butter
5. fry until golden

time
5 minutes

difficulty
very easy

 

Two ingredient pancakes (banana & egg)

I would like to start off with a favourite among parents. The two ingredient pancakes are a very easy and quick breakfast. Simply mash up a banana with a fork and add an egg. Swirl the mixture around and then place it in a little frying pan (lined with rapeseed oil). Either all at once for one medium-sized pancake which can be cut into pieces after frying or place about four little bits of the mixture in separate corners of the pan (this seems a bit messy though as the mixture is not thick enough to just stay in one place) . Cook thoroughly and don’t forget to turn over.

The pancakes are, thanks to the banana, sweet and healthy at the same time without any added sugar or sweeteners.

There are endless possibilities as to what can be added. For instance, a bit of grated carrot and apple work out really well as additional ingredients.

I usually go for the variant which puts the entire mixture in all at once. Per banana/egg, you get one medium-sized pancake. So, if there are three people in your house for breakfast, you’ll need three of each. My baby doesn’t eat a whole pancake by herself and some people might like two but I’d class one pan of pancake as one serving.

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One serving.

This recipe is suitable for vegetarians, it is gluten-free and dairy-free.

Which combinations have you tried?