The Lidl Ireland Takeover: Week 2 šŸ“

Hey guys, I hope you’re all keeping and feeling great today. šŸ˜ƒšŸ‘

 
As you may know, last week marked the beginning of my foodie take over onĀ Lidl Ireland’s social media pages. During the past few days I’ve been sharing recipes for everything from easy-bake oat scones, to easy ways of getting some nourishing kale in, to versatile wholesome stews – all of which you can now view in my earlier post. šŸ˜ƒ

This week I’ll be introducing you to some accessible snacks that you can throw together using ingredients right from the Lidl Ireland shelves in just a few quick and easy steps. As a college student, I’ve been living off the wholesome snack boxes which are a great way to bring the study an extra mile, feedingĀ onĀ substantial nuts and berriesĀ andĀ in anĀ extremely tasty way too!

img_4416
Hummus, on the other hand, is just a life saver when it comes to shushingĀ the tummy between meals; it’s extremely versatile too, tasting great with a little carrot or beetroot being thrown into the mix. šŸ˜‰

I hope you enjoy the posts guys, and if you’d like to share how you get on with them, don’t forget to either tag @lidlireland or hashtag #EndorphinStew in your progress on Instagram. šŸ˜‰šŸ“

Sweet and Savoury Oat Loaf

OB5

Sweet: Raspberry Bread

OB4

INGREDIENTS

  • 210g of Oaticilous Jumno Porridge Oats
  • Coolree creamery natural yogurt, 3 tblspns
  • Kania Ground Cinnamon, 1.5 tblspns
  • Kilderg Squeezy Honey, 1.5 tblspns
  • Medium sized banana, x1
  • Belbake Baking Powder, 1 tblspn
  • Kania Sea salt, 1 teaspn
  • Fresh raspberries, 1/2 a punnet
  • Belbake Vanilla Extract, 1 teaspn
  • Casaburo Olive spread

INSTRUCTIONS

  1. Preheat theĀ oven to 180 degrees Celsius.
  2. PourĀ the oats into a mixing bowl followed by theĀ baking powder and salt. Mix the contents togetherĀ well, before adding in the cinnamon,Ā honey, vanilla extractĀ Ā andĀ the bananaĀ (mash very well first).
  3. Mix all ingredients together before addingĀ in theĀ raspberries, followed by theĀ yogurt. 3 tblspns was enough to completely bind the mixture for me, but if you feel you need more yogurt, feel free to add it in.
  4. LineĀ the sides and base of a small loaf tin (I use a silicone one as I find itā€™s much easier to use) with someĀ olive spreadĀ (kitchen paper can be used for this).
  5. Pour the mixture into the loaf tin, patting it down with the back of a tblspn andĀ leaving some room for the mixture to rise.
  6. Bake for approx.Ā 17-20 mins (more if needed). LeaveĀ the loaf on a cooling rack for at least 10 mins before serving. The sweet bread goes very well with some olive spread and jam or topped with natural yogurt and berries.

Savoury: Cheesy Rosemary Bread

OB1

INGREDIENTS

  • 210g of Oaticilous Jumno Porridge Oats
  • Coolree creamery natural yogurt, 3 tblspns, 6.5blspns
  • Grated Rathdaragh mature cheddar, 60g
  • Fresh rosemary, 3 tblspns
  • Kania Coriander seeds, 2 tblspns
  • Fresh red currants, 1.5 tblspns
  • Alesto Walnuts, 40g
  • Pumpkin seeds, 40g ā€“ we donā€™t stock these continually
  • Balbake Baking powder, 1 tblspn
  • Kania Sea salt, 2 teaspns
  • Kania Black pepper, 2 teaspns
  • Casaburo Olive spread

INSTRUCTIONS

  1. Preheat theĀ oven to 180 degrees Celsius.
  2. PourĀ the oats into a mixing bowl followed by theĀ baking powder and salt. Mix the contents togetherĀ well, before adding in the cheese, rosemary (chopped and dry fried for 2 mins), coriander seeds (dry fried for 2 mins and ground with a mortar and pestle to infuse flavours),Ā walnuts, pumpkin seeds, and black pepper.
  3. Mix all ingredients together before addingĀ in the red currants, followed by theĀ yogurt.Ā 6 tblspns was enough to completely bind the mixture for me, but if you feel you need more yogurt, feel free to add it in.
  4. LineĀ the sides and base of a small loaf tinĀ  with someĀ olive spread.
  5. Pour the mixture into the loaf tin, patting it down with the back of a tblspn andĀ leaving some room for the mixture to rise.
  6. Bake for approx.Ā 25Ā mins (more if needed). LeaveĀ the loaf on a cooling rack for at least 10 mins before serving. The savoury bread goes very well with some of Lidlā€™s gorgeous olive spread.

Wholefoods Snackbox

SB 2

Looking forĀ a tasty and convenient way to get the best out of Lidl’s finest wholefoods? Try a snack box! What a way to bring more life to your lunch with the combo of fresh fruits and nourishing nuts; the best thing about it isn’t only the health benefits, its how much you’ll look forward to eating it all! You can throw together your own concoction any way you like, but I chose to include:

  • Bellarom dark chocolate
  • Alesto mixed nuts
  • Fresh raspberries
  • Alesto almonds
  • Grapes
  • Pumpkin seeds – don’t stock these
  • Pomegranate seeds

Homemade Hummus

Hummus

INGREDIENTS

  • Tahini/sesame seed paste – don’t stock this
  • Kania Cumin
  • Freshona Chickpeas
  • Deluxe Rapeseed oil
  • Large lemon, x1

INSTRUCTIONS

  1. Place 1 tin of organic chickpeas into a sieve and run some cold water through them (prevents the build-up of flatulence).
  2. Blend the chickpeas togetherĀ with the juice of 1/2 aĀ large lemon (watch the seeds),Ā 2Ā tblspns of cumin, 1.5 tbl spoons of tahini/sesame seed paste, and 3 tbl spoons of rapeseed oil.
  3. I much rather my hummus thick, but if blending becomes a problem, add in a little more lemon juice or water.
  4. Extend a healthy habit by serving this with Lidl’s delicious, freshly baked wholegrain bread loaf.

Nice Cream

nice cream 2

INGREDIENTS

  • Frozen banana slices, x3 cups
  • Fresh mint, 2 tblspns finely chopped
  • Frozen blueberries, .5 cup

INSTRUCTIONS

  1. After chopping up, freezing, and storingĀ the banana pieces in an airtight container overnight, simply add them to a small food processor or high powered blender along with your chopped fresh mint and frozen blueberries.
  2. After blending them the first time, the mixture will appear clumpy and uneven. Scrape down the sides of your blender/food processorĀ and mix the ingredients as best you can with a spoon.
  3. Keep repeating the procedure of blending and mixing until a very smooth, creamy mixture emerges with blending.
  4. You can serve the ‘nice cream’ immediately, albeit quite soft, or store it in an airtight container in the freezer for a few hours before serving like proper ice-cream.
  5. Enjoy!

Kale Turkey Burgers (Makes 4)Turkey Burgers 1

INGREDIENTS

  • Bally Manor Fresh Irish turkey mince, 350g
  • Connell Farm Eggs, x2
  • Batts Dijon mustard, 1 tblspn
  • Wholegrain bread blended, x3 slices
  • Freshona Tomato purĆ©e, 1 tblspn
  • Hot sauce, 4 drops
  • Freshly chopped parsley, 2 tblspns
  • Fresh kale (wilted in microwave for 1 min) leaves from 2 large stalks
  • Kania Salt and pepper
  • Deluxe Rapeseed oil

 

For the side:

  • Large sweet potatoes, x2
  • Kania Cayenne pepper, 2 tblspns
  • Deluxe Rapeseed Oil
  • Golden Sun Wholegrain brown rice, 1/2 a bowl
  • Bell peppers, x3
  • Coolree Creamery Natural yogurt
  • Kanpur Garden Mango chutney
  • Fresh vine tomatoes
  • Spinach leaves

INSTRUCTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. Peel, wash and chop up your sweet potatoes into chunky chip sizes. SpreadĀ the rapeseedĀ oil out over two large trays using some kitchen paper, evenly disperse your sweet potato fries, sprinkle on the cayenne pepper and drizzle them with some more oil. Bake for approx. 30-35 mins or until the chips are crispy and golden.
  3. Add all of theĀ turkey burgerĀ ingredients to a mixing bowl. Using a spoon or thoroughly washed hands, mix everything together very well and then roll the mixture into 4 equal-sized burgers. Leave them all on a side plate for now.
  4. Drizzle a little rapeseed oil onto a large sized pan. When the oil is hot, place your burgersĀ onto it, cover them with a lid and bring down to a low heat.
  5. FlipĀ your burgersĀ after five minutes and keep an eye on them until theyā€™re all fully cooked throughout. Place aside.
  6. To make your pepper cups, chop all 3 in half, remove the insides and fill with the boiled rice. Stuff them with some small, chopped vine tomatoes, drizzle with rapeseed oil and bake for approx. 12 mins (more if needed).
  7. A nice sauce to haveĀ with the sweet potato fries isĀ a dollop of naturalĀ yogurt mixed with a teaspn of mango chutney.Ā I find the turkey burgers very flavoursome as they are so a drizzle of olive oil ontoĀ them do me .

As always, thanks a billion for taking the time to read this today guys! If you like what you’ve seen, you can keep up with future posts by checking out my Facebook or Instagram pages, or by dropping your email into the subs box below. šŸ˜Š

Until the next time,
Happy healthy eating,
Ryan. šŸ“

Advertisements

One thought on “The Lidl Ireland Takeover: Week 2 šŸ“

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑