Ninja Professional Stackable Chopper – My new favourite kitchen gadget

Ninja Professional Stackable Chopper

The Ninja Professional Stackable Chopper

I have two kids who hate vegetables but I refuse to not let them eat veg. I try my best to conceal them in dishes, which often means chopping veg up into teeny tiny pieces. I hate chopping though, so I decided to invest in a Ninja Professional Stackable Chopper and I genuinely don’t know how I lived without it up until now!

I’ve owned various choppers in the past, some electric but mostly those ones you have to manual press down on, that basically aren’t worth a damn. However, the Ninja Professional Stackable Chopper, is the dogs b*llix of choppers and I’ve used it every single day since I bought it from Amazon.

So obviously the Ninja Professional Stackable Chopper does exactly what it says on the tin. It chops things. But it makes everything so much quicker. I’m a slow manual chopper but the new gadget has me flying through meal prep. I don’t just chop vegetables, I have chopped anything and everything in it since buying it about a month ago.

Today I used it to prep our dinner, a spaghetti bolognese and it was on the hob and cooking away in record time. I usually work at home on a Wednesday and make dinner at lunch time. Normally my whole lunch break is taken up with prepping and cleaning up after making the dinner. Today though, thanks to the Ninja Professional Stackable Chopper, I was done and dusted in half and hour and had time to sit down with a cuppa before I had to go back to work.

Anyway, today I chopped a big onion, four carrots and four stalks of celery for the spag bol. They were sufficiently chopped small enough for Aidan and Sarah after a couple of seconds. I always put rashers in my spag bol and my new gadget even chopped them up perfectly. After that I washed it out and lobbed in the Parmesan and basil and blasted that in it.

At the weekend I made homemade chicken fried rice and wanted the chicken chopped smaller than usual and my new machine came up trumps again. Daddy Chambers uses it every day to make his overnight oats and I’m only dying to make things such as salsa and coleslaw in it.

So there you have it, the Ninja Professional Stackable Chopper has revolutionised how I work in the kitchen. It speeds me up no end, which is always a big plus for a busy parent.



I’ve fallen back in love with my slow cooker!


I’ve owned a slow cooker since finishing up maternity leave with Aidan almost three years ago. It was a present from the mammy. In those early days I thought it was the bees knees and in fairness it was so handy to throw the dinner on in the morning and come home to a cooked meal that evening.  Continue reading

Cheese and bacon muffins, a lunchbox favourite

cheese and bacon muffins

Cheese and bacon muffins that the kids love.

These savoury cheese and bacon muffins are a real hit with Aidan and Sarah and they are so quick to make and are a really handy lunch. I usually make a big batch because they freeze well. I find them great for sending with them to the childminders mid-week or if I’m in a rush at the weekend. They are divine served warm with a big dollop of butter on top.  Continue reading

Tomato Soup for all the family

Sunday evening is my time to prep for the week ahead. More often than not I find myself cooking separate adult and children’s meals, which is so time consuming. Tonight though I said I’d give some healthy tomato soup a try and when finished I modified two servings for Aidan and Sarah by adding mini pasta shells, peas and kidney beans. I must say it’s delicious in plain soup format and bulked up for the kids. Best of all it’s healthy for the week ahead.

Recipe as follows: 

1.5kg of vine tomatoes

1 onion

1 carrot

1 stick of celery

2 tbsp olive oil

2 tsp of tomato purée

a pinch of sugar (in this case I used xylitol)

2 bay leaves

2 pints of vegetable stock (made from salt free stock cubes)



  • Cut each tomato into quarters. Chop the onion and carrot into small pieces. Chop the celery roughly the same size.
  • Fry the veg over a low heat until soft (approximately ten minutes)
  • Next add in the tomato purée and stir to coat the vegetables.
  • Add the tomatoes and the pinch of sugar (xylitol) and some black pepper. Throw in two bay leaves and cover and simmer on a low heat for ten minutes.
  • After ten minutes add the stock and bring to the boil and then simmer for 25 minutes.
  • All that’s left to do is blend the ingredients in to a lovely soup for a tasty lunch.
  • In a separate pot I cooked up a portion of baby pasta, frozen peas and kidney beans and added it to two portions for Aidan and Sarah. There’s loads of other things other than pasta, beans and peas that would work in this soup, such as chopped carrots, chick peas, noodles etc.

This soup is suitable for freezing

Let’s hope they like it!