Hip Pops: Low in calories but high in taste, these are a winning snack for me. Made from soya and potato, these are something I will be looking out for.
Betavivo: Although on the pricey side, if you need to lower your cholesterol then this may be for you. A crunchy cereal which is tasty once you get used to the crunch.
Nothing But: I love freeze dried fruit and the only thing that was disappointing about these was the small amount of fruit in a rather big packet. It is expensive, but it is one of your five a day and I would consider buying it as an on the go snack.
Fabulous Bakers: I wasn't sure of these mango and pineapple bars at first, but after a couple of bites they are pretty addictive. An unusal tropical flavour which brightened up my winters day.
Barilla: A lovely pasta sauce and wholewheat pasta. I was pleased that my boys didn't even question that they were eating wholewheat pasta.
KoKo: This was in February's box last year and tastes great in Banana and Pecan Milk"free"shakes.
Crabbies Light: I am just not a fan of ginger beer. Never have been and never will.
Red Square Toffee Mini: Perfect for cocktails, I really enjoyed this toffee vodka.
TreeVitalise: Birch water which is packed with micro nutrients. Doesn't really taste of anything so nothing to dislike.
Complete Energy: I don't eat energy bars and would rather my coffee in a cup. I am not a fan of these products and wont be buying them.
Drink Me Chai: I really enjoyed this new skinny chai latte and it made a refreshing change to a strong coffee!
If you would like to try Degustabox you can use the code BLDEG15 to get £6 off your first box!
For this month's recipe I have taken a Hugh Fernley Whittingstall approach of using up what is in the fridge. I have also been trying to get some more vegetables and fibre into the boys and I am pleased to say that this meal worked really well.
Serves 2 adults and 3 small children:
Half a packet of Barilla Wholewheat pasta
2 dessert spoons of garlic pesto
2 salmon breasts
4 asparagus tips chopped
1 clove garlic chopped
1tbsp sliced black olives
A splash of white wine
1 ball of mozzarella torn
1 courgette in thin strips.
Start by chopping the garlic and asparagus. Lay on some foil and add the olives, salmon and a splash of white wine. Wrap into a parcel and put in a pre heated oven at 180C
Pour half a box of Barilla wholewheat pasta into a pan of water and boil for 10 minutes. Then added the sliced courgette. I use the Joseph Joseph Multi-Peel Y-Shaped Peeler, Green
to slice mine. Boil for a couple more minutes and then drain.
to slice mine. Boil for a couple more minutes and then drain.
Mix in the cooked salmon, pesto and torn mozzarella.
Enjoy!
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