Life with Helen Johnson

Home cooked meals and sweet treats don’t have to be complicated or time consuming to make. They are often far healthier, cheaper and easier than getting a take out, or going to the shop at 8pm on a Tuesday night because you fancy something sweet! Been there done that too many times.

I am sharing 5 simple recipes I make every single week that are quick, easy and don’t require a million ingredients to taste good.

RECIPE #1 – Banana Bread

I buy bananas every week, but there are always a couple which get left behind – and these are perfect for banana bread, as ripe bananas are very sweet! I use many online recipes, but I have crafted one that is simple, healthy and easy. This recipe makes one banana loaf.

STEP 1: Take 75g of extra virgin olive oil, 155g of maple syrup, 2 eggs, 2 mashed bananas and 56g of milk (I use oat milk) and mix together.

STEP 2: Add 1tsp of bicarb of soda (or baking soda), 1tsp of vanilla extract, a pinch of salt and ground cinnamon and mix together.

STEP 3: Add 220g of flour – I personally like to use wholewheat flour, but you can use plain flour or even go 50/50 plain flour and wholewheat flour. Mix together.

STEP 4: Add nuts, chocolate chips or dried fruit. My favourite combination is walnut and dark chocolate chunks. Gently mix into your banana bread mix.

STEP 5: Pour the mixture into a greased loaf tin. I sometimes sprinkle some extra cinnamon on top.

STEP 6: Place your loaf tin into a pre-heated oven (200c) for 45 minutes (I check from 30 minutes as my oven is a bit temperamental). To check you can place a knife into the centre of the loaf, and if it comes out clean then it’s done!

STEP 7: Allow the banana bread to cool in the loaf tin, once it’s cooled slightly you can remove the banana bread and place it on a wire rack to finish cooling. Or if you’re like me you can cut yourself a slice of slightly warm banana bread!

RECIPE #2 – Homemade Soup

I make soup every week as we have it for our lunches at work. A homemade soup is a wonderful way to increase your vegetable consumption, and most importantly get a good mix of different vegetables. I’m going to give you a principle you can follow rather than an exact recipe, as honestly my soup changes week by week. This recipe serves 4.

Ingredients:

1 large onion

4-5 different vegetables (carrots, parsnips, sweet potato, red pepper, kale, tomatoes etc)

Protein: I like to add a mixed tin of beans, but you could add cooked diced chicken

Stock: 1 litre of vegetable or chicken stock

Flavouring: Mix of herbs & spices (coriander, basil, oregano, chilli powder, smoked paprika, salt, pepper etc)

STEP 1: Dice all your ingredients into bite sized chunks

STEP 2: Start by frying your onion with some olive oil. Once it starts to soften add your vegetables. (the harder vegetables take longer, so I would recommend adding carrots and potatoes with your onions). Allow the vegetables to get a bit of colour, as this adds flavour – but don’t let them burn

STEP 3: Add your flavourings and give them a minute or two to add flavour to your vegetables

STEP 4: Add your wet ingredients (stock & chopped tomatoes). Allow it to slowly come to a boil and then reduce to simmer. Once it’s simmering add beans/cooked chicken.

STEP 5: Simmer for 15-20 minutes, or until all the vegetables are cooked. Enjoy with some crusty bread

RECIPE #3 – Mashed potato & veggies

We eat mashed potato quite a lot, but we often do our best to make it healthier. We use sweet potatoes, swede, celeriac and other root vegetables to hit our 30 plants a week (which is what the experts recommend!). You need 1-2 medium potatoes per person.

STEP 1: Peel your potatoes and veggies and dice into chunks (the smaller the chunks the quicker it cooks)

STEP 2: Add the potatoes and veggies into a pan and add cold water. Add a pinch of salt and bring to the boil (this can take a little while, so crack on with another recipe!)

STEP 3: Once the potatoes/veggies are boiling they will usually take around 15-20mins, but you can try sticking a knife through the potatoes/veggies and if they break apart they are cooked

STEP 4: Drain and allow to steam in the colander for a couple minutes

STEP 5: Put the cooked potatoes/veggies back in your pan and add pepper and either a knob of butter, or for a healthier alternative a splash of extra virgin olive oil. I sometimes add a teaspoon of mustard to give it an extra kick

STEP 6: Mash until smooth (or your desired consistency) – plate up or freeze!

RECIPE #4 – Chicken/Salmon Traybake

I love traybakes, I make them all the time as they are super quick and require no fancy cooking skills. You can make this vegan by adding beans or tofu as your protein, but I personally like to use chicken or salmon. I’m not listing specific vegetables, as I like to eat what’s in season or what’s left in my fridge. Aim for a handful of vegetables per person.

STEP 1: Dice up your vegetables into bite sized chunks (red onion, sweet potato, broccoli, carrots, red pepper, courgette, aubergine, garlic etc) and add to your tray.

STEP 2: Drizzle over a good helping of olive oil and your desired flavouring (salt, pepper, chili powder, smoked paprika, thyme, rosemary etc) – mix well.

STEP 3: Add to a pre-heated oven (200c) for 20 minutes (you want the veg to get some colour, but don’t let it get too charred)

STEP 4: Add your chicken or salmon and coat in all the sticky juices from the tray. Continue baking for 15-20 minutes. Keep an eye, as it does depend on the size of your chicken or salmon, some cook quicker than others!

STEP 5: Remove from the oven and enjoy – I often like to add couscous or rice

RECIPE #5 – Classic Porridge

We all need a good hearty breakfast, and our families go to is porridge (or oatmeal). I like to keep it super simple as I don’t have time in the morning to create a fancy breakfast. This is not the typical Scottish way of making porridge, but it’s a quick simple way.

STEP 1: Add a small handful of organic jumbo oats to a bowl

STEP 2: Add a pinch of salt and cinnamon

STEP 3: Add just enough water or milk to coat the oats (don’t drown them!)

STEP 4: Microwave in 30 minute intervals (add more water/milk if you want it creamy)

STEP 5: During the final 30 minute blast add some frozen berries

STEP 6: Add a drizzle of honey and some chopped mixed nuts on top for a hearty healthy breakfast