Healthy Recipe of the Month!

Hearty Beef Stew by Katie P – Sports Council Rep

Serves 6


1.3kg of diced beef

3-4 tbsp plain flour

3-4 tbsp of sunflower oil

2 onions, finely chopped

2 garlic cloves, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

4-5sprigs of fresh thyme or ½ tsp of dried thyme

2 bay leaves

800ml beef stock

2 tbsp tomato puree

Salt and pepper


  1. Preheat the oven to 150C/ 130C fan/ Gas 2
  2. Wash the beef pieces and pat dry with kitchen roll. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the beef pieces into the seasoned flour and toss well to coat and then set aside on a plate. Repeat with the remaining beef pieces.
  3. Heat 2 tablespoons of oil in large frying pan. Brown the beef over a medium heat for 10 minutes, turning every now and then, until dark brown all over. You may need to add a little more oil if the pan looks dry. Put the browned beef into a casserole dish.
  4. Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if required. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally.
  5. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the beef stock and tomato puree. Season with salt and pepper, put the casserole on the heat and bring to a simmer. Cover with a lid and cook in the centre of the oven for 3 hours. Stir after 1 ½ hours, turning the beef in the sauce.
  6. After 3 hours, the meat should be tender and the sauce should be thick. Remove the dish from the oven and transfer the beef pieces to a plate, set aside and keep warm.
  7. Skim any fat that has pooled on the surface of the sauce.
  8. Divide the beef pieces between six warmed plates and spoon over the sauce. We suggest you serve with mashed potatoes and vegetables of your choice.

Healthy Spinach Omelette by Cameron, Sports Council Rep


3 x eggs

Spinach - as much as desired



  1. Crack the eggs into a jug and beat well
  2. Add your chosen amount of spinach
  3. Mix again
  4. Get your frying pan ready by pouring in a little oil and heating it on a stove
  5. Pour the batter into the pan
  6. Allow it to cook through
  7. Fold it in half and place on your plate
  8. Enjoy!

If you wanted, you could add a small amount of cheese after you folded the omelette and cook for a further 30 seconds.

Please always ask an adult to help you when using the stove. 

Earlier recipes are given below:

Healthy, Fruit Smoothies by Tyler S – Sports Council Rep

Tyler and his family created three different types of smoothies and made up names for them! They sound very tasty and they are so easy to make!

Pineapple Mix


Pure pineapple juice

Frozen bananas


Blend until smooth and serve immediately!

Frozen Mix


Pure apple juice

Frozen strawberries and bananas


Blend until smooth and serve immediately!

Apple and Raspberry Juice Twist


Apple and Raspberry juice




Blend until smooth and serve immediately!


Healthy, Flourless Oat Pancakes Topped With Fruit by Ciara O – Sports Council Rep


Oats – as many as you desire (normally 1 handful is a good suggestion)

2 x mashed bananas

1 x beaten egg

A sprinkling of cocoa powder (if you want!) 


A mixture of chopped fruit of your choice to place on top of the pancake.


  1. Get a medium sized bowl and mash the bananas into it
  2. Add all the oats, the beaten egg (and cocoa powder if required) and mix well
  3. Heat up your pan and add a drizzle of oil (optional)
  4. Depending on the desired thickness of your pancake, pour your batter into the pan
  5. After a couple of minutes, flip your pancake over to cook the other side
  6. Once your pancake has baked, place it on a plate
  7. Add your chosen fruit to the top of your pancake
  8. Serve and enjoy your tasty pancakes!

Healthy Cookies by Maja B - Sports Council Rep, 5TH

Ingredients (makes 11-14 cookies):

1 cup of white, oat or spelt flour

1/2 teaspoon of baking soda

1/4 teaspoon of salt

1/4 cup of brown sugar

1/3 cup of raisins

2 tablespoons of milk (more if needed)

2 table spoons of oil

1/4 tablespoon of pure vanilla extract



1.Combine all the dry ingredients in a bowl, then stir in the wet ingredients to form a dough - it will be dry at first but keep stirring until the dough texture is achieved.

2. Form the dough into one big ball and refrigerate for at least two hours or until the dough is fully cold.

3. Once the dough is chilled, preheat the oven to 160 degrees c fan.

4. Form dough balls and place on a greased tray, leaving enough room between each cookie for it to spread.

5. Bake for 11 minutes on the centre rack. They will look underdone when you take them out.

6. Let them cool on the baking tray 10 minutes before touching, during this time, they will firm up! 

7. Serve and enjoy!