Recipe Hacks: Save Money AND Stay Healthy with these Easy Cheats

It’s not easy being a mum. You need every cheatsheet in the book to get you through it sometimes.

Meal prepping, craft ideas, outdoor activities, learning time, quiet time, quality time.
It’s always happening and it’s always a challenge.

So how do you stay on top of it? There’s no easy answer for that one I’m afraid.

But when it comes to HEALTHY FOOD IDEAS with less than HALF THE COST, I’m your gal.

I’ve got the short cut/use what you have/find me something cheaper/make sure it’s healthy Recipe Hacks for making your life EASIER, HEALTHIER AND CHEAPER.

1. BLISS BALL

Now you can stop fussing over nuts and seeds, coconut oils and coconut flakes. Save yourself a lot of hassle and dollars with this cheat recipe and you’ll be far more blissed out, I promise.

–DATES
Cheapest you can get your hands on, grown in Australia preferably. 2 cups.
–OAT FLOUR
Don’t buy it, MAKE IT. Put some oats in a blender and blitz until powder form. 1 cup.
–QUICK OATS
For added texture. 2tbsps.
–TAHINI
Secret alternative to your otherwise pricey cashews, almonds, walnuts. 2-3tbsps.
–COCOA
If you don’t have it don’t worry, but it’s probably worth getting for your regular cake making and hot chocolate nights. 2tbsps.
–TURMERIC
Because we all have it and it’s good for us so why not. Sprinkle.
–SPIRULINA
A nice investment for sneaking into smoothies too, but not necessary. Sprinkle.

Blitz it all in a blender and get the kids to help you make the balls. Pop them in the freezer and bring them out when the kids deserve a treat and a cup of tea…them and you!

2. ULTIMATE PESTO

I love an unctuous bowl of pesto with chickpea pasta, but the good pestos are just too darn expensive to make it enjoyable.

Ever wanted to know what to do with the leftover kale, spinach, rocket, herbs in the fridge wilting away?

–GREENS
Everything and anything, just grab what you have lying around because that’s how this meal was born. As much as you can fit in your blender…and then some.
–OLIVE OIL
As little or as much as your heart desires, I use it sparingly and add more water to loosen things up. 3-4 tbsps.
–GARLIC
Sorry guys, this is a must. It’s good for the kids and it’s good for you so just commit. 2-3 cloves.
–TAHINI
Ah, Tahini. Significantly cheaper than the traditional pine nuts and does the same job but better. Invest people! 2 tbsps.
–CHEESE
Whatever you’ve got. Seriously, you don’t need parmesan or any other Italian hard cheese. Chedder does the job beautifully. Half handful.
–SALT & PEPPER
To taste.

Blitz it all up in a blender, adjust it to taste and make sure to cook it through with the pasta for a few minutes.

The kids will be delighted to see a lack of evident vegetables on the plate and you’ll be even more delighted to know they’re secretly eating about two handfuls of greens each!

3. GF/SUGAR FREE BANANA LOAF

Acacia and I make this in less than 10 minutes and it feeds us on hikes, lazy mornings and with cups of tea in the afternoon. It’s the healthiest ‘cake’ you’ll ever eat and it costs very little to make.

–RIPE BANANAS
I only ever bake this when I have bananas on the verge that need to be used. 3 small.
–APPLE SAUCE
Baked or stewed it’s a fantastic sugar alternative. Heaped tbsp.
–EGGS or YOGHURT
Whichever one you have in the fridge will do. 3 eggs or 3 Tbsps.
–OAT FLOUR
I use Teff flour sometimes too. 1/2 cup.
–COCONUT FLOUR
Or just stick with oat four again. 1/2 cup.
–MILK
Easy right? 1/2 cup.
–CINNAMON
Sprinkle.
–COCONUT OIL
Olive oil will work here too. 3 tbsps.

Bake at 170 degree celsius for 45 minutes and hey presto. Who said cake can’t be a meal?

4. KALE FRITTER

This might not be the most glamorous recipe hack but it’s my most common go-to.

Somehow the last items left in my fridge tend to be half a dozen eggs and a sad looking bunch of kale. But let me tell you, this Armenian/Persian inspired dish is a saver in so many ways.

–KALE, SPINACH, MIXED GREENS
Whatever you have left in your fridge, just not lettuce. Chopped very fine, dried.
–EGGS
Enough only to ‘bind’ the greens together, not soak them.
–SPICES
Mixture of cumin, coriander, turmeric, salt, pepper, cinnamon, paprika. Sprinkle of each.
–COCONUT OIL
2 tbsps.

Mix it all up by hand and pour into a shallow frying pan with melted coconut oil. Let it all cook slowly until crispy on one side then cut into slices and flip each one individually until the other side is crispy.

Voila. You’re now cultured, resourceful and annoyingly health conscious with this fast and easy go-to for breakfast, kids lunch/hiking snack (see more hiking snacks here) and as an alternative to scraping the bottom of a cereal box.

And remember, it’s about being RESOURCEFUL, REDUCING the WASTE, being INVENTIVE and staying HEALTHY in your choices.

Now it’s YOUR turn to share some of the recipes that have saved you and your family. Because we can all do with more hacks and less hassle, so comment below!

Join the conversation by commenting below!