You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
I’m just going to say it… I love oats. I’m not kidding when I say that I have porridge basically every single day for breakfast; and not just in the autumn or winter, this is a year-round staple for me. I love how it keeps me feeling full all morning, and how easy it is to customise.
This is my basic go-to recipe. You can eat this as is, sprinkled with a thick layer of crunchy sugar. Or use it as a base for any fruit, toppings or spices you want to use. I like to keep it simple with some dried fruit and cinnamon, or fresh fruit and homemade compote. I love that every single bowl tastes completely different.It goes to prove that all you need is a few good basic recipes to get you started.
I used a combination of water and milk for this recipe but if you prefer then you can solely use one or the other, depending on personal preference. You can even do a straight swap for a dairy free alternative if you need to, I’ve made this recipe using coconut milk loads of times and it still turned out creamy, soft and deliciously moreish. This really is a meal for everyone!
I’ll admit, when I’m in a rush I tend to throw everything together and quickly chuck it in the microwave. But, like we all know, the best porridge is always cooked on the hob! Simmering until the oats turn thick and creamy. Then pile high with your favourite toppings. You’ll soon be loving oats as much as me!
It’s no secret that I love chia seeds, they’re so versatile; they can be sprinkled on top of breakfast, baked in your favourite cake (they taste so good in my super simple banana bread), or added to smoothies. And all the health benefits they contain are always a bonus.
But my favourite way to eat them has to be in a chia pudding. Simple, delicious and so versatile, it’s quick and easy to make and only uses 3 ingredients. I always have a big batch in my fridge, and have it for breakfast, lunch, quick dinners if I come in late, or even for pudding. It’s one of them thing that you can have pretty much any time of the day. It’s super filling, simply delicious, and can be changed in so many ways. I love adding a bit of apple strawberry compote, my favourite coconut yogurt and a little sprinkle of fresh berries and crunchy granola.
If you know anything about me, then you know that I haven’t found this whole gluten free living easy so far. I’ve had a fair amount of rants in my gluten free diary, and have found it hard to enjoy some of my once favourite treats. Have you ever tried a gluten free cake? All I can say is, not nice. They’re often dry, chalky, tasteless, and all in all just the wrong kind of weird. This is one thing that I hate, and am determined to change. Just because it’s free from gluten, doesn’t mean that it should be free from any taste.
For Mother’s Day, one thing that I really wanted to make my mum was a mini afternoon tea. A little celebration at home is our normal tradition. The cakes come out, scones, and we go through our fair share of fresh cream and jam. A little indulgence every once in a while doesn’t hurt, and this is a very special occasion. One thing that we always have is cake. And one of my favourite things to bake for Mother’s Day is a light, delicious Victoria sponge, piled with fresh cream, and a little strawberry jam. All finished off with a light dusting of icing sugar. Add a few finger sandwiches and a cup of tea on the side, and we’re all in heaven.
Who said that milkshakes are just for summer? I believe that good food should be shared and enjoyed all year round. So, I think that it only makes sense to share with you my sister’s favourite strawberry milkshake recipe. This was originally made by my nephew, Bo, last year for Mother’s Day. He was determined to make a pink milkshake to give as a present, so we kind of just threw all the ingredients into a blender to see what would happen. The result… A truly scrumptious drink. Perfectly creamy, more than a little indulgent, and everything a milkshake should be. It’s fair to say that it definitely went down well! Although, he did drink about half of it, you know, just to check that it was alright before he gave it to her.
Since then, it’s become a firm favourite in our house, especially during the summer months. This year, when I asked him what he wanted to do for Mother’s Day, he simply said ‘make mummy’s favourite pink milkshake’. I think that we have a little tradition on our hands!