5 Grain and Dairy Free Breakfast Ideas for Kids

I have been following Sproutingyumminess lovely Instagram page for a few months now, and I am always inspired by the beautiful clean food that Sally feeds her daughter Mollie. Sally is currently studying Nutritional Therapy and like me, likes to challenge the mainstream on what we should feed our children. Sally believes in feeding Mollie a nutritionally dense diet; free of refined sugars, processed carbohydrates and preservatives and tries to keep Mollie's diet as clean and unprocessed as possible.

I love Sally's food philosophy and recipes, which is why I asked her to write a guest blog to share with you. I hope you all enjoy Sally's beautiful breakfast recipes, as much as I do. I know I will certainly be trying these for my little lady.


5 child friendly grain-free and dairy-free breakfasts!

I’m really honoured to be a guest blogger this week for Little Lady Lalo, whose yummy ‘clean’ recipes and philosophies I love. I decided to base my blog around healthy breakfasts as I believe this is such an important meal in the day and one where parents can pack in the veggies and nutrients if they put their mind to it. In Western cultures it is hugely common to wean our babies onto a breakfast of either cereal or toast with a glass of juice; sadly this is a lot of refined sugar and very little nutrients. Why not challenge convention and make something low in refined sugar and high in nutrients for breakfast every day and it doesn’t have to take lots of time! Below are 5 simple breakfast ideas for the whole family, all of which I make on a regular basis, often preparing the night before to avoid the morning rush.

1. Easy morning Fritters

Fritters or omelettes are a perfect way for your children to enjoy vegetables in the morning, and with this method they take near to no time to make! Prepare all the ingredients (except for the egg) in batches and freeze in ice cube trays, then when required, defrost 1 ice cube per 1 egg overnight, mix with the egg in the morning and fry in some coconut oil. That’s it!

I tend to pack mine with whatever green veggies are in the fridge. This batch contained green beans, kale and spring onions along with garlic, ground almonds, black pepper and ground cumin.

Eggs are such a wonderful breakfast ingredient to glue it all together, they are so versatile and contain all the nutrients needed to turn a single cell into a little chick, this is pretty amazing and no wonder they are packed with good stuff.

Ingredients:

·         100g green beans (plus any other veggies you might have)

·         1 spring onion

·         ~100g ground almonds

·         1 garlic clove diced

·         black pepper to taste

·         1 tsp ground cumin

·         eggs to serve

·         coconut oil to fry.

Method:

Put the green beans and spring onions into a blender and pulse for 20 seconds (until ingredients have broken up into fine pieces but not mushy) and then steam for 6 minutes. In the meantime add the ground almonds, garlic, black pepper and cumin to a large bowl. Once the vegetables are steamed allow them to cool slightly then add to the bowl and mix all the ingredients together. Pack the ingredients into ice cube trays and freeze. When you are planning on cooking the fritters take the required number of ice cubes out of the freezer the night before, I tend to do 1 ice cube per egg. In the morning whisk together the fritter mix with the egg and fry in coconut oil until cooked through, serve immediately.

 

2. Smoothie bowl

This Smoothie bowl covers all the macronutrient bases – protein, good fat and unrefined carbohydrate. You can make a version of this from 6 months (just the banana, avocado, coconut milk and water) and then from 9 months you can start to introduce the berries, ground almonds, almond milk, raw spinach and powder. Berries and nuts can sometimes cause a reaction (although rare) so consult your health advisor if you’re unsure.

Ingredients:

·         half a banana

·         half an avocado

·         ~tbsp. coconut milk

·         palm full of blueberries and raspberries

·         palm full of raw spinach

·         tsp. green powder like wheat grass (optional)

·         100ml filtered water or almond milk or a mix

·         blueberries, raspberries, goji berries, desiccated coconut and ground almonds to sprinkle (depending on your babies ability to chew)

Method:

Put all the ingredients into a blender and blend for around 30 seconds or until smooth, add more water if desired. Pour into a bowl and sprinkle the remaining berries and ground almonds over the top, serve immediately.

 

3. Super simple banana pancakes

These pancakes have 4 ingredients which make them quick to prepare in the morning and I tend to double the recipe so there is enough for me too. I would serve this from around 9 months due to the ground almonds (if no sign of nut allergy). Almonds contain a good dose of protein which is essential for the growth and development of your baby’s skin, hair, bone, muscle and other tissue and the transportation of oxygen in the blood. It is the taste of the banana and cinnamon that my daughter really goes crazy for here though and the blueberry syrup is to die for!

Ingredients:

·         1 tbsp. coconut oil

·         1 large egg

·         ¼ cup ground almonds

·         1 mashed banana (preferably a little browned)

·         dash of cinnamon

·         sprinkling of desiccated coconut

·         50g – 80g blueberries and a couple of tbsp. water for the syrup

Method:

Firstly prepare the blueberry syrup by adding the blueberries and water to a pan on a medium heat, when it comes to the boil allow to simmer for 10 or so minutes, or until it becomes a little gloopy. Prod the blueberries and stir with a wooden spoon every so often to allow the juices to come out.  While this is simmering, whisk the egg in a jug using a fork then add the ground almonds, banana and cinnamon to the jug and mix together. Heat some coconut oil in a pan and drop a heaped tablespoon of the mixture into the pan. Depending on the size of your pan, there should be enough room to cook 2 to 4 pancakes at a time. Cook for about 2 – 3 minutes on each side. Serve immediately with the blueberry syrup and a sprinkling of desiccated coconut.

 

4. Quinoa porridge

Quinoa is often mistaken for a grain but it is in fact a seed. Seeds are full of nutrients, vitamins and minerals as their job is to grow into a full blown plant or tree! Quinoa specifically is one of the few plant based foods that contains complete proteins. This means it is really good for our little ones too; it helps keep children’s growing bones and muscles healthy, supports their immune systems and promotes a balanced mood. If you want to serve this from 6 months, replace the almond milk with water, leave out the honey and blend the porridge to the desired consistency at the end. Otherwise this is appropriate for 9 months+ as is.

Ingredients:

·         1 cup almond milk

·         ½ cup quinoa

·         ½ shredded apple

·         ¼ tsp. cinnamon

·         Tbsp. goji berries

·         Dollop raw honey (optional – I actually find this sweet enough without)

Method:

Add the almond milk and quinoa to a pan and bring to the boil, turn down the heat and leave simmering with the lid on for 10 minutes. Then add the apple, cinnamon and goji berries and leave to simmer with the lid on for a further 10 minutes or until the quinoa is thoroughly softened. Add more almond milk if the mixture starts to dry out. Stir in a squeeze of honey if desired then serve.

 

5. Carrot and courgette breakfast muffins

I serve these muffins at breakfast with avocado and eggs still providing a great mix of nutrients for Mollie, it is also a guaranteed win for fussy eaters and work as a great afternoon snack too! I would give to your baby from 9 months due to the almond flour (as long as no sign of allergies).

Ingredients:

·         1 ¼ cups almond flour OR ground almonds

·         2 tbsp. coconut flour

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 ½ tsp. cinnamon

·         ½ tsp. nutmeg

·         2 eggs

·         1/3 cup coconut oil (melted)

·         1/3 cup raw honey

·         2 tsp. vanilla

·         ½ cup grated carrot

·         ½ cup grated courgette

Method:

Preheat the oven to 175°C / 350°F. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). In a large bowl, mix together the eggs, oil, honey, and vanilla. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots and courgette.

Divide the mixture evenly among the liners, it should make between 6 and 8 muffins, and bake for 20 minutes or until a knife inserted in the middle comes out clean. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

For more lovely healthy child friendly recipes, please visit Sally's blog page: http://www.sproutingyumminess.co.uk/recipes-and-philosophies/breakfasts


Love & Gratitude
x

Super Green Gluten Free Rissoles - Thermomix Recipe

Ingredients:

2 cloves garlic
1/2 leek (white part), Cut in chunks
200 g red cabbage, roughly chopped
200 g white cabbage, roughly chopped
100 g spinach, (Silverbeat or Kale would work too)
10 g parsley
3 sprig Thyme
1000 g Grassfed Beef Mince, (1kg)
35 g coconut aminos
1.5 tsp Himalayan salt
2 tsp BBQ Seasoning, Flavor Man (Additive & Gluten Free)
35 g Flaxeed Meal, (make in Thermomix with whole flaxseeds beforehand if you dont have meal on hand.)
2 eggs

Method:

1.
Place Garlic in Bowl. Lid on. Chop 4 seconds / Speed 7
Scrape down bowl with Spatula
2.
Place Leek, Cabbage, Herbs and Spinach into the Bowl and chop for 1 minute / speed 4.5
use Spatula to help mix it through to get an even finely chopped consistency. Scrape down bowl.

3.
Add all other ingredients including mince into the mixing bowl.
Mix on TURBO for 10 seconds. Making sure to intermittently scrape down bowl and use spatula for assistance.

4.
Once fully combined, I transferred mince into a large bowl and gave it a quick mix with my hands to fully combine and started rolling into patties.
Lightly grease Top tray and bottom tray of Varoma with Coconut oil (or oil of choice). Lay the rissoles on the trays. I fit 6 large ones on top and 4 extra large ones on the bottom.
(Add Sweet potato to the steamer basket at this stage to make Mash at the end).
30 Mins / Varoma / Speed 2
Once complete, give them a quick flash fry in a large frypan before serving.

Banana, Date & Quinoa Porridge

I'm noticing more and more that my little lady has started mimicking characters and people. I love watching this whole new chapter of imaginative play be expressed yet it makes me wary of the way we act, the things she watches and the people we surround ourselves with.

Lately she has started asking for foods that up until now, she was not familiar with. It just shows how prevalent the 'junk food message' is in our society. It becomes embedded into our children through television shows, movies, commercials, junk food products on supermarket shelves displaying their favourite TV characters etc. I dare you to watch an episode of Peppa Pig and count how many times they refer to unhealthy foods. I may seem oversensitive, but its not until you start tuning in and your kids start to mimic and ask for the unhealthy foods that they see their favourite TV characters eating, until you start to realise just how brainwashed we are into accepting these toxic foods into ours and our children's diets.

I always try and stay one step ahead as I  believe that when you start saying 'No' to certain foods then they start to want them more. By giving them a healthier alternative, you don't feed their 'need' for junk food.

I came up with this recipe on Sunday, when my little lady started asking for 'Corn Flakes' for Breakfast "Like Peppa does". Since I do not believe in children eating sugar filled, nutrient void cereals for breakfast, I had to get creative with the ingredients I had and come up with a delicious alternative that my little lady would enjoy. Thankfully It worked! She continued to ask for my Quinoa porridge for the next three days and loved every bit of it!

Ingredients:
1/2 cup Quinoa Flakes (finely ground)
1/4 cup Almond Meal
3 x pitted Medjool Dates
1 x ripe Banana
1 cup Almond Milk (or more for a thinner consistency)
1 tbsp 100% Nut Butter of your choice (Almond, Cashew, peanut etc)

Method:
1. Place banana, dates and almond milk in a blender until smooth
2. In a small saucepan over medium heat combine the quinoa flakes, almond meal and half of the liquid mixture
3. Stir gently for a couple of minutes until it starts to thicken, once it starts to thicken gradually add more of the liquid mixture. Keep stirring so it doesn't burn and continues to absorb the liquid and thicken.
4. Once you have the desired consistency and there is no 'bite' left in the quinoa flakes (taste to make sure), remove from heat.
5. stir in your tablespoon of nut butter immediately after removing from the heat and serve hot.

Thermomix Variation

Ingredients:
1 cup Quinoa Flakes (finely ground)
1/4 cup Chia Seeds
3 x pitted Medjool Dates
1 x ripe Banana
1.5 cups Almond Milk (or more for a thinner consistency)
1 tbsp 100% Nut Butter of your choice (Almond, Cashew, peanut etc)

Method:

1. Mill Quinoa Flakes and Chia Seeds on Turbo for 4 seconds (more if using whole Quinoa seeds), remove from bowl and set aside.
2. Add Banana, Dates and 1 cup Almond Milk to the bowl. Blend on Speed 7 for 1 minute.
3. Add 100g of Chia and Quinoa mix to bowl and additional half cup of Almond Milk. Lid on and Insert Measuring cup.
4. Cook for 6 mins on 90 degrees on Speed 2
5. After 6 minutes, check on the consistency. Add more milk if required, scrape down sides and turn back on for another 5 minutes. (90 degrees, speed 2)
6.Once complete, remove MC and add in Large tbsp Nut Butter of choice. Insert MC and set timer to 1 min, 65 degrees, Wooden spoon speed.

(Quinoa flakes are available to purchase from Happy Tummies, click on the advert on the right hand side of my page to take you to the online store)

Enjoy with Love & Gratitude

x

7 Veg Creamy Buckwheat Pasta

Do you ever get the feeling that you are well and truly on the right path? That step by step you are getting closer to your soul purpose?

Right now, in this moment. I do.

I have learnt and grown so much in the past 12 months. Our wholefoods journey has taught me so much about myself, about my relationships and about what really matters. My views have shifted and I no longer have the want or desire for expensive things. I don’t feel like I ‘need’ material things to fulfil a void in my life anymore. I’ve realised that the number one and most important thing is health. My family’s health and my health both physically and mentally come first before everything else.

I’ve been thinking a lot lately of how various people, from all walks of life come to this kind of lifestyle and get to the point in their lives where they say ‘Enough is enough’ and it’s time for a change. Most of the biography’s I have read from various health food bloggers or health advocates usually start off with telling their reason for turning to a cleaner healthier lifestyle and I notice the same three reasons appear over and over again. Either they have had a health scare that they haven’t been able to find an answer for through modern medicine so they turn to a natural way of living and start to see the incredible benefits. Or someone they are close too has either fallen sick or passed away and that ignites a motivation in them to transition their own lives. Or more commonly and in my own case, we have children and we think we are giving them the best start in life until you find out they have an allergy and we as parents try with all our might to make sure this ‘burden’ doesn’t affect their lives. For so many of us, that same burden is in turn a blessing and the beginning of a new and happier journey of awareness and food education.

So, what about the others? The ones that don’t fall into these categories and are riding through life relatively unaffected by the unhealthy choices they are making. Sure, they get their regular doctors check-ups and all seems fine. They get up in the morning and maybe don’t always feel 100% but they just put it down to having a rough sleep or a late night. What is it that’s going to be the wake up call for these people that one day the way they are treating their bodies will catch up with them?

Today at work a work colleague of mine was mocking another colleague for eating fast food, but he himself was heating up a ‘Lean Cuisine’ packaged meal whilst popping open a can of soft drink. My insides turned and I wanted so much to tell him that he may as well be eating fast food too because the garbage he is consuming is just as much of a chemical and sugar filled shit storm. Instead I bit my tongue because I am already labelled as being “a bit overboard” when it comes to food choices in the office. So if these very clever big companies have brainwashed us all into believing that their packaged processed garbage is a ‘healthy option’ how do we educate the mass into thinking otherwise. Sure enough there are lots of people learning through social media and word of mouth but what about the others, the ones who don’t follow health pages and think natural living is all ‘hippy nonsense’.

I fear that they will finally take notice when it is too late, like so many others before them?

Ingredients:

1 ½ x cups Buckwheat Spiral Pasta (I use Orgran Tummy friendly brand)
½ x Leek (Sliced Finely)
1 x cup Cabbage (chopped finely)
1 x Carrot (Finely shredded)
1 x Zucchini (Finely shredded)
½ x cup Broccoli florets (chop roughly)
½ x cup Cauliflower florets (chop roughly)
3 x large Spinach leaves (chopped finely, or a handful of baby spinach)
½ x cup Bone Broth
1 x tsp Herbamare (or seasoning of choice)
½ x tsp Coconut Butter
Sprinkle of Nutritional Yeast
2 x tablespoons Beef Tallow or Ghee for frying

 

Method:

1.       In a small pot boil your water and cook Buckwheat pasta (usually for 8 mins, but cook for only 6 minutes in the pot and remove from heat. You don’t want it soggy)

2.       In a saucepan heat up the beef tallow and throw in the Leek and cabbage. Sauté until the veg has softened and is translucent.

3.       Add into the saucepan the Cauliflower, Broccoli, Carrot, Zucchini and Spinach and sauté until the veggies begin to soften.

4.       Add in the Bone broth and stir through well. Season at this point with Herbamare or seasoning of choice.

5.       Reduce the heat and let the bone broth simmer with the lid on until it starts to reduce and thicken. Add a couple of tablespoons of the pasta water into the saucepan (the starch from the buckwheat pasta will help the sauce to thicken and become creamy)

6.       Using a slotted spoon add the pasta into your saucepan to mix through the sauce. Taste the pasta, if it is too al dente place a lid on your saucepan to help steam the pasta a little further (you can use a little more bone broth or pasta water to lubricate the sauce if required).

7.       Once the liquid has reduce and the pasta is cooked and fully coated remove from heat. Add in the Coconut butter and nutritional yeast and stir through until all combined and you have a creamy consistency.

 Note: Nutritional Yeast is a highly nutritious seasoning that is usually used in vegan cuisine to add a cheesy flavour and extra vitamins. If you are not dairy free, feel free to add a sprinkle of cheese to this dish.

 My little lady absolutely adores this dish and I hope your kids do too. It really is a powerhouse of nutrients in one bowl, which I always love. Feel free to mix up the vegetables too, I think mushrooms would make a great addition in it too.

Love and Gratitude

x

Additive Free, Kids Party Treats

This week some pretty spectacular things have happened in my world, and it has been such a motivator and reaffirmed that I am on the right path. They are small gestures that mean big things to me. I’m not going to go into too much detail as I have some exciting things on the horizon and I will wait for them all to unfold before I share.

Over the past few weeks I started to lose my momentum, with this blog, with our choice of lifestyle and with my goals. I wasn’t seeing the big picture, just getting tired of the everyday grind. Then the universe sent some beautiful women my way, women that share the same passion for this lifestyle as I do, women that are trying to spread the same message, as I am. It was the nudge I needed to get my head back in the game, a little nudge from the universe telling not to give in, and to hang in there mumma, you got this!.

I have been getting so much wonderful feedback from so many beautiful mumma’s lately, I often send these blog posts out and don’t expect so many of you to actually read them and try my recipes. So thank you, for following and for your support. It is the encouragement and feedback that I get from my followers that motivates me to keep going.

I made these special treats to bring along to a 2^nd Birthday party on the weekend. I was so happy that my little lady had some treats that she could enjoy and I knew that there were absolutely no nasty colours, flavours or additives in them.

Recipe for my Additive Free Salted Caramel Chocolate Crackle cups and Paleo Vanilla Cupcakes with Raspberry & Coconut Frosting. 

Salted Caramel Chocolate Crackles

Ingredients:

3 x Cups Popcorn (I use Honest to Goodness brand, as they are NON GMO and Organic. I pop them in a saucepan with Coconut Oil and a pinch of Himalayan Salt)

350g Cocoa Butter (Absolute Organic brand)

1 x tbsp Coconut Cream (Honest to Goodness brand)

1 x tsp Vanilla Bean Paste 

2 x tbsp Raw Cacao

1/2 x cup Pure Organic Maple Syrup

1 x tbsp Lucuma Powder

Pinch of Himalayan Salt

2 x tbsp Raw Honey (to drizzle on top at the end)

2 x tsp Superfood for Kids powder (Optional - I added this in for extra nutrients)

Method:

1. In a small saucepan over low heat, melt the Cocoa Butter and Coconut Cream
2. Whisk in the Vanilla Bean Paste, Raw Cacao Powder, Maple Syrup, and Lucuma Powder.
3. Pour a tablespoon at a time over your Popcorn. Stir through gently with a spatula until all popcorn is coated with the choc sauce mixture but not swimming in sauce. 
4. Season popcorn again with a pinch of Himalayan Salt (Optional)
5. Add in your superfood for kids powder to the popcorn mixture (Optional)
6. Distribute your choc popcorn into mini patty cake cups or silicone moulds 
7. (these are quite decadent even with clean ingredients, so I would stick to mini patties as too much might be a little sickly)
8. With a teaspoon, pour the leftover chocolate sauce into each patty cake cup to fill them with chocolate. 
9. With a teaspoon, drizzle a little Raw honey onto each chocolate crackle (the honey does not set, and resembles a gooey caramel sauce when you bite into it)

I poured the leftover Chocolate sauce into chocolate moulds and have stored them in the freezer. These may come in handy when we start toilet training this Spring! :)

Ingredients - Paleo Vanilla Cupcakes with Raspberry & Coconut Frosting:

Cupcakes:

1/2 x cup Coconut Flour

1/8 x tsp Himalayan Salt

1/2 x tsp Baking Powder (Gluten and Aluminium Free)

6 Eggs

1/2 x cup Coconut Oil

2 x tbsp Raw Honey

2 x tsp Vanilla Bean Paste

Method:

1. In a food processor, combine coconut flour, salt and baking soda
2. Pulse in eggs, honey and vanilla
3. Once combined, stir through the melted Coconut Oil (you have to work quickly with Coconut Flour and Coconut Oil, the coconut flour absorbs liquid quickly and the coconut oil solidifies in the cold)
4. Line a cupcake pan with 9 paper liners and scoop 2 tablespoons into each
5. Bake at 180 degrees for 20-24 minutes
6. Cool for 1 hour
7. Frost with my Raspberry and Coconut Frosting (recipe below)

Frosting:

1 x cup Frozen Raspberries (Preferably Organic)

1 x heaped tsp Raw Honey

1/2 x tsp Vanilla Bean Paste

2 x tbsp Coconut Cream

1 x tbsp Coconut Butter

1/4 x cup Coconut Oil

Method:

1. In a small saucepan over medium heat, stew the Raspberries until they begin to breakdown and juices are released, 
2. Using a spatula push down on any lumpy raspberries so they puree and turn into a sauce.
3. Add Raw Honey and Vanilla Bean Paste to the Raspberry mixture and stir through.
4. Remove from heat and pour the raspberry mixture through a fine sieve to remove the seeds, collect the liquid in a small bowl. (You can keep the seed mixture to make Raspberry Chia Jam or add into a cake batter),
5. Using the same saucepan, over medium heat whisk together the coconut cream, coconut butter and coconut oil. 
6. Slowly add in the Raspberry puree, stirring until you reach the desired colour for your frosting. 
7. Add in a splash of Pure Maple Syrup or more Vanilla Bean paste to sweeten the frosting to your desired taste
8. Place the frosting in the fridge to cool, as it cools the frosting will thicken (be careful not to leave it too long or the coconut oil will solidify). Once you have a paste like consistency, transfer your frosting into a piping bag or use a butter knife to frost cupcakes.
9. Enjoy!!

I added the leftover raspberry puree to the remainder of the frosting and put it back on low heat, I then added in some Great Lakes Gelatin and poured the mixture into silicone moulds to make little Jelly Lollies for my little lady. She adored these.

I do hope these recipes make it to your next party. You really don't need the food colourings, flavours and additives. Its just as easy to create sweet treats with REAL ingredients without the sugar overload and crazy additive tantrums that so often come on after a birthday party.

Please leave any feedback or comments below, I promise to get back to you. 

Love & Gratitude

x

Healthy, Gluten Free Fish Fingers

I attended my first yoga class in 2 years, last night.

It felt so good to be back in the studio. With each stretch my knees cracked, my thighs burned and my breath deepened. There really is nothing as therapeutic as a good yoga session.

It just so happened that last night my instructor announced that we will be focusing on mindfulness this month. The universe definitely put me in the right place at the right time. I’ve been trying hard to me mindful lately, to pay more attention to my surroundings. To be more present in my time spent with my daughter and my husband. 

So often, we have so many things running through our minds at the same time that we become clouded and often overlook life’s simple pleasures. My little lady often teaches me to slow down. To stop and watch the leaves blow on the trees in the wind, to throw pebbles into the lake and watch them splash when they hit the water, to go outside and say good night to the moon every night even in the freezing cold. Children are so good at absorbing their surroundings.  So my mission this month is to remain mindful, and hopefully after this month it won’t be a mission anymore, but a habit.

This recipe came about on Sunday, when we had a beautiful warm balmy day in the middle of winter. We took our little lady to the beach to play and dig in the sand (it was still too cold for a swim). The smell of fresh salty air and the combination of the smell coming from the beach kiosk, called for my healthy variation of Fish and Chips. I also discovered a new fish to cook with, and it was so delicious. 

Ingredients:

1 x tbsp Pumpkin Seeds
1 x tbsp Flaxseeds
2 x strips of Lemon Rind
2 x tbsp Coconut Flour
2 x Free range Eggs
Pinch of Himalayan Salt & Pepper
2 x Wild Caught Hoki Fillets (or white fish of your choice)

Method:

1. Place the Pumpkin Seeds, Flaxseeds and Lemon Rind into a spice grinder or food processor. Process until you have a fine crumb but take it out before the oils start to release and it goes sticky. You want a dry crumb.

2. In a small bowl mix together the crumb mixture, Coconut Flour and Salt & Pepper.

3. In a separate bowl whisk your eggs, and season if desired.

4. Take your fish and cut into fingers or leave whole, dip your fish into the egg mix, than coat with the crumb mixture. I dipped mine back into the egg mixture again after it was crumbed to ensure the batter stuck.

5. Place your crumbed fish onto a baking tray, lined with baking paper and bake on 180 degrees for approx 10 minutes on each side or until your fish is cooked and your batter is crispy. Cooking times will vary depending on the type of fish you are using and the size of the fish. Be very gentle when flipping your fish, especially if using Hoki fillets, it is a very flaky soft fish and comes apart easily.

Alternatively you could shallow fry your fish in Coconut Oil to get a more authentic crunchy Fish batter.

Serve over a delicious summer salad, some sweet potato fries or steamed veggies. A lovely homemade Mayonnaise would work great or for something more simple you could drizzle a little Tahini with Lemon Juice over the top. YUM!


Love & Gratitude

x

Chinese style braised Pork Belly

Its been a little while since my last post, I have been finding it hard to keep juggling all the balls that is life without dropping a few along the way.

I'm trying to spend less time using technology and more time engaged with my daughter. A few weeks ago I started to notice that each time I was looking at my phone, my little lady would take my face in her little hands and turn it towards her and away from whatever I was looking at. That was a little wake up call for me. So, I apologise if I say I will post a recipe and it doesn't happen until a week or two later, or I forget completely. I do this blog for me, its something I enjoy and I truly hope it provides inspiration and help to others that are looking to transition their families to a wholefoods lifestyle. However, my little lady is and always will be my number one priority and I think as mother's or parents in general, we can all agree that sometimes we just have to prioritise and make sacrifices.

Today I am home from work, nursing a mind exploding headache and a silent tone. I've lost my voice, I feel like winter has finally defeated me. All winter I have had nothing but a slight runny nose and a few sneezes and it diminishes as quickly as it arrived. I've been so lucky, until now. I've been feeling sombre this past week. Tired of the repetitiveness, tired of the cold weather, tired of the daily grind. I am so eager for long summer days and watching my baby splash in the paddle pool at the beach, the warm sun on my skin and sweet stone fruits. All my life my moods have always been weather dependent.

On a more positive note, the rich and delicious comfort foods that come out of winter always help to perk my mood. This Chinese style braised Pork Belly surely put a smile on my face and will not just be a winter warmer, this is good enough to eat in all seasons.

Ingredients:

1.5kg Freerange Pork Belly
1.5 x extra large garlic Cloves or 6 small cloves
4cm piece of fresh Turmeric
The juice from 3 oranges
2 tbsn Apple Cidar Vinegar
2 tsp Chinese 5 spice
1/4 tsp hot Paprika
1 tsp Pepper
2 tsp Himalayan Salt (or season to taste for children)
1 heaped tsp Organic Seeded Mustard
200g Organic Tomato Paste
300ml Bone Broth
1 tbsn Ghee (for frying)

Method:

1. Cut Pork Belly into Strips or cubes (depending on how you would like to serve it), set aside.
2. Place Garlic and Turmeric into the bowl of your food processor and process until broken down.
3. Add all other ingredients into the food processor and process until you have a rich smooth sauce
4. Brown off your Pork Belly strips in Ghee. Only fry the skin side down. Once browned off and skin starting to crisp. Place the Pork belly into your slow cooker or pressure cooker. Pour the sauce over the top of the pork and move around to make sure the pork is completely coated.
5. Lid on and slow cook for 4 hours or Pressure Cook for 30 minutes.
6. Once cooked the Pork belly should be soft enough to pull apart with a fork.

You will notice that the sauce has doubled due to the fat that has liquidized from the pork. Serve the Pork Belly over stir fried vegetables (I served with Cabbage, Zucchini and Snow Peas) or Cauliflower rice. Do not discard the sauce, you can use this again. My husband poured this sauce over poached chicken for lunch the following day. It is delicious!

My hubby said this is definitely a dish that I will need to make again, and with how simple it was to make I have absolutely no issues with that!

Love and Gratitude

x

Pumpkin, Kale and Lamb Ragu

I’m starting to notice a pattern in my little lady’s eating habits. Some weeks her appetite is fierce and she eats like a little trooper and then as quick as it commences, we will have a food drought for what seems like eternity (slight exaggeration).  

As frustrating as the drought periods may be, I find it quite amazing that her energy levels do not subside or are not the slightest bit affected and it’s literally like her body will not allow anything in it until it’s ready. I think this is a very powerful tool that children have in listening to their body’s needs. As adults we often eat even though we are not hungry. We eat for comfort, for the feeling of being ‘full’ or satisfied, we eat for social reasons or just purely because we think we have to.

As my baby grows older and I am much more relaxed and tuned into her food patterns, I have learnt not to stress out about the drought weeks. Instead, I use the big appetite weeks to fuel her with the most nutrient dense foods. 

We are currently in one of those awesome fierce appetite weeks, where I can put a plate of veggies, a curry, a ragu, a wholesome pie, a piece of fish or basically anything I please in front of my little lady and it will be eaten up without too much fuss. I love these weeks.

I also love watching her little legs get chubbier, her little pot belly poke out and her little round face get all squishy. These are all the signs that she is right in the midst of a growth spurt. First her little body produces the right amount of fat, her appetite increases, her naps become longer and deeper, and then the spurt comes and she grows a little taller and thins out again. It’s been this way since she was a baby, and it always seems to happen in the same pattern.

We have been eating a lot of warm hearty meals lately, since the weather has taken such a cold turn this week. I also have been using these heavy hearty meals to pack in as many nutrients into our meals as possible for my little lady. This Lamb Ragu is no exception. It is packed with nutrient dense ingredients, is a cheap and affordable family meal, and is so delicious and versatile. My little lady ate this whole meal for dinner, and had leftovers for lunch the following day without a fuss.

Ingredients:

3 x Grassfed Lamb Forequarter Chops

1 x onion chopped finely

¼ x head of Cabbage chopped finely

1 x full head of Kale chopped finely

½ x Jap Pumpkin (cut into large size chunks, this makes it easier to mash into the sauce at the end)

2 x tbsn Garlic and Herb seasoning (I use Flavorgod additive free seasoning)

2 x tsp Himalayan Salt (or season to taste)

2 x tsp Italian dried herbs (or use fresh herbs chopped finely)

1 x can Organic diced tomatoes

2 x tsp Organic Tomato Paste

1 x Small handful of Goji Berries (I know this is a strange addition, but it adds some sweetness to the sauce and extra vitamins. Nobody will know they are in there)

1 x tbsn Chia Seeds (for thickening, add more or less depending on how you would like the thickness of your sauce. I prefer a thick sauce)

2 x tbsn Bone Broth (for sautéing)

1 x tbsn Tallow, Ghee or good quality fat of choice for frying

Method:

1.      Saute Onion and Cabbage over high heat in Bone Broth
2.       Once the Onion and Cabbage have become translucent, add in the kale and the Garlic & Herb seasoning.
3.       Once the Kale has wilted a little, transfer into the bowl of your slow cooker (or if you are making this on the stove top, set aside and return to the pan after when the lamb has browned)
4.       Brown the Lamb in your fat of choice, just a quick flash fry will do (this step is not mandatory). Add into the slow cooker.
5.       Pour Tomatoes, Tomato Paste, Herbs, seasoning and goji berries into the slow cooker on top of the sautéed vegetables and lamb
6.       Place the Pumpkin pieces on top of the sauce (remember these will be mashed into the sauce at the end)
7.       Slow cook for 4 hours
8.       Once cooked, remove all of the lamb bones (please take the time to do this thoroughly and don’t worry if you have to press down and mash this, remember is supposed to be a thick sauce). Forequarter chops can have small sharp bones in them so be confident that you have them all before serving to your kids.
9.       With the back of a wooden spoon, press down on the pumpkin and mix it through the sauce. The pumpkin will thicken the sauce a little.
10.   Depending on the thickness of your sauce, add in the chia seeds to thicken it further if required. Stir it through the hot sauce and they will expand and absorb some of the liquid.

Serve over steamed or roasted vegetables (I served this over roasted potatoes and steamed broccoli), Cauliflower rice or Zucchini noodles.

I hope you have as much success with this meal as we did. Enjoy!

Love & Gratitude

x