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Sassy Mama Cooks: Three Back To School Recipes

back to school recipes
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Easy Back To School Recipes

Back to school is hectic! Make life easy – and delicious – with these delicious recipes by super cool mama Farah Sawaf from Cooking with a Manicure, an awesome foodie website that provides gorgeous tried and tested recipes. From chicken bites and mini pizzas that are as perfect for the lunchbox as they are for after-school snacks to the perfect breakfast pancakes, these are the 3 dishes we’re trying right now…

Quinoa Crusted Chicken

Quinoa Crusted Chicken with Thyme

Serves: 4
Cooking Time: 15 minutes


  • 2 cups cooked quinoa
  • 6 to 8 escalope-style skinless and boneless chicken breasts
  • ¼ cup Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 2 green onions, finely chopped
  • Fresh cracked pepper and salt
  • Quinoa flour
  • 2 eggs
  • Honey dip-Blend ¼ cup honey with 1 ½ teaspoons Dijon mustard and 1 teaspoon mayonnaise


  1. Preheat the oven to 400 degrees Celsius.
  2. Prepare quinoa as usual. After fully cooking it, spread evenly on a baking tray and bake for approximately 20 minutes, until golden brown and crunchy.
  3. Remove from tray and transfer to a plate.
  4. In a medium bowl, blend mustard, thyme, green onion, salt and pepper with chicken breasts.
  5. In three shallow bowls place in each- quinoa flour, whisked eggs and toasted quinoa. Dip chicken breast in each one at a time, starting with the flour, then eggs shaking the excess eggs off, then dip into the toasted quinoa fully coating each piece.
  6. Lay on a wire bake rack or non-stick baking pan for approximately 15 to 20 minutes.
  7. Allow to cool. Cut in strips if you like and dip in honey sauce.

smdxb-Mini Pizzas2

Mini Pizzas

Serves: 4
Cooking Time: 25 minutes


For the dough:

  • 1 package ready to roll out pizza dough
  • Cornmeal (prevents dough from sticking to pan)

For the sauce:

  • ½ cup canned or jarred tomato purée sauce
  • ¼ sea salt
  • ¼ cinnamon powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon finely chopped onion
  • 1 small or ½ medium garlic clove, minced

Topping options:

  • ½ cup shredded mozzarella
  • ¼ cup sliced olives (green or black)
  • ¼ cup finely sliced mushrooms
  • ¼ cup shredded parmesan
  • 125 grams buffalo mozzarella, crumbled


  1. Preheat oven to 170 degrees Celsius.
  2. In a small bowl, combine tomato sauce, salt, cinnamon, oregano, onion, and garlic.
  3. Sprinkle cornmeal onto a pizza brick pan or regular flat pizza baking sheet pan and set aside.
  4. Now that the sauce is done you can roll out the dough. With a rolling pin, roll out into a thin crust, about one centimeter dusting with flour if it gets sticky. Use a cup upside down with a 3- or 4-inch circumference to cut little circles out of the dough. Place each circle onto the prepared pizza pan. You should have about 10 to 15 little circles.
  5. Onto each mini pizza, spoon about 1 teaspoon of sauce smearing it evenly over the circle. Sprinkle the mozzarella cheese. Add a touch of Parmesan cheese and top off with small pieces of buffalo mozzarella. Decorate with your chosen toppings.
  6. Cook in pre-heated oven for approximately 10 to 14 minutes. When finished, let it cool for 10 minutes on a clean counter or a baker’s rack. Serve immediately or store in freezer and simply defrost later.

smdxb-Flippin' Good Blueberry Pancakes

Flippin’ Good Blueberry Pancakes

This is such a yummy breakfast treat sure to satisfy the whole family. To give it that piece de resistance drizzle some sticky syrup on top. For a delicious maple syrup substitute why not try Agave syrup? I get mine at Organic Foods & Café , I guarantee it’s sweet enough to trick you!

Serves: 3 to 4
Cooking Time: 15 minutes


Dry Ingredients:

  • 2 ¼ cups all purpose Organic flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ginger powder
  • 3 tablespoons sugar

Wet Ingredients:

  • 2 large organic eggs
  • ½ cup buttermilk
  • 1 cup fresh milk
  • 3 tablespoons warm melted butter
  • 1 cup fresh blueberries
  • Vegetable oil
  • Maple or agave syrup
  • Icing sugar for décor


  1. Mix all the dry ingredients together, and sieve into a large bowl.
  2. In a separate bowl, whisk the egg, and then add to milk and buttermilk and whisk again. Pour the wet ingredients into the dry ingredients and combine with a wooden spoon to form a batter. Stir in the melted butter – do not over mix, a little lumpy is good!
  3. Heat a large frying pan, and add a little vegetable oil. Using a ladle pour a spoonful of the batter onto the pan. Dot 8-10 blueberries on top of the batter and cook for 2-3mins. When air bubbles start to bubble to the surface, flip over the pancake and cook the other side for a further minute.
  4. Stack up your required amount over pancakes on a plate and drizzle with maple syrup and extra blueberries. Add a sprinkling of icing sugar for that extra touch.


Happy cooking, mama!

From a handpicked selection of ingredients to culinary advice, chef chats and latest trends, is a one-stop shop for everything food-related. You can also browse and book over thousands of restaurants through the site. Farah is the managing partner of food and beverage PR agency Soul Communications and has three little boys under six years old…proving that you can indeed cook with a manicure! Unleash the foodie in you by browsing a selection of colourful salads, flavourful mains and sweet conclusion — there is something for each occasion and every mood.

Featured image via Pinterest

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