When you don’t know whether you’ll have sunny spells or wind and rain, it’s nice to know you can rely on meal times to brighten your day
Sunshine-Baked Oats
This recipe from BBC Foods tastes like a tropical dessert – somewhere between a flapjack and a crumble, but for breakfast!
Ingredients:
300g tin mandarins in juice
432g tin pineapple chunks in juice
70g/2½oz mixed dried fruit or sultanas
120g/4¼oz porridge oats
Pinch of ground cinnamon (optional)
To serve (optional)
Yoghurt or milk
Method:
- Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre.
- Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference.
- Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again. Sprinkle over the cinnamon, if using.
- Bake for 40 minutes, or until plump and golden-brown. Leave to cool for a few minutes before serving. The oats can be enjoyed as they are, or with a splash of milk or a dollop of yoghurt.
5-minute Acai Bowl
This Acai Bowl recipe from Bakerita uses just three simple vegan ingredients for a delicious DIY açai smoothie bowl. Using a high-powered blender, it’s ready within 5 minutes and can be customised with your favourite toppings, like fresh berries, coconut flakes, and granola.
Click here to see how it’s done.
Easy Chicken Stir Fry
This easy recipe from Mom on Time Out is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil. It takes 20 minutes to make and will be a surefire hit with your family thanks to the amazing flavours!
Ingredients:
1 lb boneless, skinless chicken breast cut into 1 inch cubes
Salt and pepper to taste
2 tbsp olive oil divided
2 cups broccoli florets
1/2 yellow bell pepper cut into 1 inch pieces
1/2 red bell pepper cut into 1 inch pieces
1/2 cup baby carrots sliced
2 tsp minced ginger
2 garlic cloves minced
Stir fry sauce
1 tbsp corn starch
2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp low sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes
Method:
- In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute. Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
- Bring to a boil, stirring occasionally, and let boil for one minute.
- Serve with rice and/or chow mein if desired.
