Foods That Remind You of Childhood... Reinvented!

We all have that one meal that triggers nostalgia. Smiley faces, Dairylea dunkers, jam roly-poly, pasta with tomato ketchup and mayonnaise (nope, just us on that one?). Well, the party doesn’t stop there folks. We’ve given 5 childhood classics a SHREDDY makeover 👇

PEANUT BUTTER & JAM SANDWICHES

PB & J sandwiches are assumed to be ‘unhealthy’ because of their high-calorie content, but we’ve got you covered with these easy hacks:

1. Swap the white bread for whole grain. Why? White bread is stripped of its nutritional value during the refining process (this makes the bread white). Swap for wholegrain varieties and top up on fibre, protein, iron, calcium, B vitamins and many more!
   
2. Okay, we cannot deny that peanut butter is high in calories and fat, with one tablespoon at approximately 118 calories. That being said, fat isn’t the enemy if consumed within moderation. Peanuts contain mostly unsaturated fat, in other words ‘the good fat’. Peanut butter also contains magnesium, iron, zinc and B Vitamins (all good stuff). Plus, it’s a great source of protein. Opt for no added sugar and natural, and that’s another smart swap in the bag.
   
3. Ahh jam, you sweet, sweet temptress you. Store-bought jam tends to be high in calories and sugar, so why not make your own? With just chia seeds (superfood), fresh strawberries and a dash of honey, we can guarantee all the flavour with no added sugar. Check out the recipe below

CHIA SEED STRAWBERRY JAM

Ingredients:

200g Strawberries, chopped

1 Tbsp runny honey

1 Tbsp chia seeds

Method

1. Heat a medium saucepan over a medium heat
   
2. Add the chopped strawberries and honey and soften over the heat. Using the back of a spoon, gradually squash the strawberries to release their juice
   
3. Bring to a simmer and mash
   
4. Remove from heat and stir through the chia seeds
   
5. If you like your jam smooth, give it a quick blitz
   
6. Add to a mason jar and allow to cool

MAC AND CHEESE

What sorcery is this?! Low fat, high protein mac and cheese… could it be? Simple, creamy and oh so comforting. Check out the recipe below which makes enough for 2 as a side dish!

Ingredients

80g macaroni pasta (dry)

1 tsp butter (oil or vegan butter for an alternative)

1 tbsp flour

1-2 garlic cloves, peeled and finely chopped

1 white onion, peeled and chopped

80g 0% fat Greek yoghurt (50g plant based yoghurt - cashew works well)

100 ml milk (we used almond)

60g grated cheddar (we used reduced fat - vegan cheddar would work well)

120g broccoli florets

Parmesan (optional)

A sprinkling of breadcrumbs (optional)

Method

1. Cook the pasta and broccoli as instructed (al dente) and transfer to a baking dish for later
   
2. Meanwhile, heat a nonstick pan over medium heat with the butter
   
3. Gently fry the onions and garlic until soft and fragrant
   
4. Add the flour to coat the veg (careful not to burn the flour!)
   
5. Pour over the milk and stir frequently (you may need to turn the heat down a little)
   
6. Next, add the greek yoghurt and bring to a gentle simmer for 5-10 minutes
   
7. Once the sauce has thickened, stir through the grated cheese
   
8. Pour the sauce over the pasta and broccoli
   
9. Sprinkle over the parmesan and breadcrumbs, season well
   
10. Bake for 15-20 minutes at 180C and remove once crisp on top!

SPAGHETTI HOOPS

Made from scratch with fresh ingredients, this recipe promises to take you for a guilt-free trip down memory lane. This recipes serves 1.

Ingredients

50-60g dry pasta (Anelli for hoops, or you can cut vermicelli pasta into small pieces...or it’s just as delicious with regular pasta too!)

Extra virgin olive oil

1 garlic clove, peeled and chopped

1 small carrot, peeled and finely diced

1 celery stalk, finely diced

1 small white onion, peeled and finely diced

4 tbsp of tomato puree

200ml of veg stock

Wholegrain chunky bread

Seasoning: oregano, salt, pepper

Method

1. Cook the pasta as instructed and set aside for later
   
2. Add the oil to a nonstick pan over a medium heat
   
3. Gently fry the garlic until fragrant
   
4. Add the carrot, celery and onion and fry until tender
   
5. Once the veg has softened, stir through the stock and tomato paste
   
6. Bring to a gentle simmer for 15-20 minutes, season well
   
7. Once the sauce has thickened, stir through the pasta until warmed through (don’t let it stick to the bottom of the pan)
   
8. Serve over chunky whole grain bread

FRUIT CRUMBLE

If it’s not Great Aunty Gladis, it’s Grandma Pam with her ‘famous apple crumble’. We’ve come up with an easy, single-serve recipe to bring back the nostalgia, without derailing the diet. How did we do it 👇

1. Swap the ice cream or heavy cream with a low-fat alternative such as natural or greek yoghurt (also high in protein!)
2. Load up on fruit to get those essential minerals and vitamins
3. Combine oats and nuts to get the crisp of crumble, without the added calories

Ingredients

150g frozen fruit (if using fresh, go for 80g)

30g rolled oats

1 tsp. seeds (such as pumpkin or sunflower)

1-2 tsp. Nuts, roughly chopped/crushed (we used hazelnuts)

2 tbsp. Coconut oil

Cinnamon

1 tbsp. maple syrup

To serve: low-fat natural yoghurt, 0% fat Greek yoghurt or your favourite dairy alternative yoghurt.

Method

1. Mix the oats, seeds, chopped nuts and 1 tbsp. of coconut oil - set aside for later
   
2. Gently melt the remaining coconut oil over a medium heat
   
3. Add the frozen fruit and maple syrup, and gently heat until soft enough to mash
   
4. Transfer the fruit to a small baking dish, and top with the oats and a sprinkle of cinnamon
   
5. Bake for 20-25 minutes at 180C, or remove once golden brown
   
6. Serve with a dollop of your favourite yoghurt (Psst. vanilla goes well!)

SMILEY FACES

Enough said. Get creative in the kitchen and make your very own baked smiley faces.

Ingredients

250g White potato

2 tsp Plain flour or cornstarch

Dried oregano

1-2 tsp Oil

Salt and pepper, to taste

Optional: Cheddar cheese (or vegan cheese), breadcrumbs

Method

Wash, peel and roughly chop the potatoes

1. Bring a large saucepan to the boil, and then add the potatoes. Cook for 15-20 minutes, or until fork tender
   
2. Drain with a colander, and let the potatoes steam dry for 2 minutes.
   
3. Mash the potatoes until smooth
   
4. Add the salt, pepper, flour, oregano, breadcrumbs and cheese (if using) and combine well. For best results chill in the fridge for 30-60 minutes (this makes it easier to mould!)
   
5. Roll the potato into small balls, and add them to a tray lined with baking paper
   
6. One by one, gently flatten the potato balls and brush both sides with oil (use a cookie cutter if you have one!)
   
7. To make the smiley face, use a straw for the eyes and smile (or end of a teaspoon)
   
8. Bake in the oven at 180C for 20-25 minutes, and remove once fully cooked

Made sure you tag us @shreddy and @shreddyclub on IG in all your childhood recreations!