Healthy Boost Box
The recipes below are all high in vitamins A, C, D and Folic Acid, great for growing children!
- eggs – 3
- salt – 1/2 tsp
- spinach – 2 tbsp (30 g)
- To get a fluffy omelette, separate the yolks from the egg whites and beat them. Then carefully add them to the yolks.
- Add the spinach and a tablespoon of cold water. This way, the omelette will not dry out during frying. Melt a little butter and add it to the mixture.
- Fry for 3-4 minutes on each side.
Sweet Potato Pancakes
- 1 cup sweet potatoes mashed (about 2 medium potatoes, peeled and cooked)
- 2 eggs
- Combine the sweet potato and egg. Stir well. If desired, add 1/2 teaspoon cinnamon.
- Lightly spray a skillet with non-stick spray and heat on medium heat. Pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the centre and the edges are dry. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove pancake from the pan and repeat the process until all the batter has been used. Grease the skillet as needed with non-stick spray in-between cooking the pancakes.
- Serve hot. If desired, top with maple syrup, honey, fresh fruit, or your favourite jam!
Baked eggs in peppers
- 1 red pepper
- 2 British Lion eggs
- 2 fistfuls of spinach
- Start by preheating your oven to 180C/350F.
- Line a baking tray with tin foil or greaseproof paper so the peppers won’t stick during the cooking process, and most importantly so there is less washing up at the end.
- Cut your pepper in half, carefully remove the seeds from inside the pepper and discard. Place the peppers on the baking try and leave to one side.
- Heat a frying pan on a medium heat and add the spinach. Cook the spinach until wilted and soft, this will happen in a matter of minutes so try to keep your eye on it.
- Once the spinach has wilted, share out between the two pepper halves.
- Crack one egg into each slice of pepper. Don’t worry if any egg spills over the edge, as long as the yolk stays in the middle.
- Season with salt and pepper, a pinch of each should be enough.
- Cook in the middle of the pre-heated oven for around 20 minutes or until the whites have set fully then serve immediately.
- 1 vegetable stock cube
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g pack mushrooms, chopped
- 300g risotto rice
- 25g butter
- handful parsley leaves, chopped
- 50g cheese freshly grated
- Crumble 1 vegetable stock cube into 1 litre of water.
- Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
- Stir in 300g mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
- Tip 300g risotto rice into the pan and cook for 1 min.
- Keep the pan over a medium heat and pour in a quarter of the vegetable stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
- Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g cheese and half a handful of chopped parsley leaves.
- Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
We have collected some links to recipes that make use of the produce supplied in Healthy Boost Boxes.