Lady Lalo's Oh So Nourishing Chocolate treats

The most beautiful thing about understanding Wholefoods (or as I like to call them ‘real food’) is that you realise that all those processed sugars and treats you used to eat can so easily be replaced with completely natural, nutrient dense ingredients. 

As my little lady gets older, she is starting to pay more attention to what other children are eating and understands the difference between ‘treats’ and our regular foods. So when she asks for a biscuit because she sees another child at the park eating one, or a “cochlate” (aka Chocolate), I like to have a stash of healthy nutritious treats that I can give her. This way she doesn’t feel left out, and it also tells her that these foods are not ‘special’ or ‘naughty’ they are just sometimes foods. I guarantee that if I told my little lady ‘No’ she would want that sugar filled treat so much more because I have made it seem like it is off limits. We don’t have off limit foods; we just have healthy variations which taste just as good if not BETTER with the added bonus of antioxidants, proteins, healthy fats etc. Did you know that processed cane sugar is absolutely devoid of any nutritional value? I believe that everything that goes into my baby girls’ body should be nourishing her. Food is our fuel.  You wouldn’t fuel your car with water or else it wouldn’t function, so why fuel our children with junk when nature has provided everything we need to flourish?

I brought one of these Chocolates in for a work colleague of mine to try, he is a self confessed sugar addict. After one bite, I heard him say "wow!" I asked if he liked them, he told me that he genuinely thinks they taste better than a packaged chocolate bar. Job done!

This recipe is so incredibly easy, and antioxidant rich (Did you know that Raw Cacao has 40 times the antioxidants of Blueberries? Wow!). Please be advised that Raw Cacao has natural caffeine, and should be eaten sparingly by children. It is still a FAR better option than heavily processed Cocoa.

I have included some Superfood powders such as Lucuma and Inca Inchi in this recipe, these are both plant based powders and incredibly nutritious. For more information on the nutritional benefits of the ingredients I’ve used in these delicious Chocolate treats, I have provided some links below:

Lucuma Powder:

http://begoodorganics.com/blogs/begoodness/8952515-10-great-reasons-to-love-lucuma

Raw Cacao:

http://begoodorganics.com/blogs/begoodness/7991527-cacao-5-little-known-benefits-of-this-amazonian-superfood

Inca Inchi Powder:

http://www.femail.com.au/cyndi-o-meara-inca-inchi-oil-interview.htm

Coconut Oil:

http://authoritynutrition.com/top-10-evidence-based-health-benefits-of-coconut-oil/

Ingredients:

½ cup Coconut Oil

2 ½ Tablespoons Raw Cacao

1 ½ Tablespoons Lucuma Powder

½ Tablespoon Inca Inchi Powder (If you wish, this ingredient is not essential to the overall taste)

2 Tablespoon Raw Honey or Pure Maple Syrup

1 Teaspoon Organic Vanilla Paste

Method:

1.   Warm Coconut oil in the microwave or on low heat on the stove top, until it liquidises.

2.      Pour into a bowl and add all ingredients. Stir gently with a spoon until all ingredients are combined and the coconut oil now resembles chocolate sauce (this makes an awesome “Ice Magic” over Banana Nicecream)

3.       Distribute Choc Sauce into silicone chocolate or ice moulds and let set in the freezer for 30 minutes.

Remember, although these delicious little chocolates are devoid of refined sugars, Dairy, Gluten and any nasties they still have natural sugars in them and should be eaten responsibly.

Love & Gratitude

x

Accidentally Amazing Tuna & Quinoa Patties

Every now and then, when I am not prepared and pressed for time I have a kitchen disaster! Yes, they happen to the best of us. I can confidently say that they happen far less these days than they used to, like that time that I served my husband raw chicken, yep like REALLY raw (hangs head in shame). Of course now that I have a lot more experience in the kitchen, when I do have a cooking dilemma I can usually hide it or transform it into something else.

This recipe came about when I accidentally overcooked my Quinoa yesterday (testing out my 'Brown rice cooker' function on the Pressure cooker) and it turned out soggy and not so appetising. I didn't have time to start from scratch again, and hubby wasn't home to entertain the little lady whilst I was cooking dinner. So I had to think quick and make do with what I had. I never expected these Accidentally amazing Tuna & Quinoa Patties to be loved so much by my little lady and my husband. Hubs even asked me to make a second batch of them after eating the leftovers for lunch yesterday. I also packed them in my little lady's lunchbox and took them to the Wiggles concert with us and they held up great, she had no issues eating them cold either. A total win!

I actually think that the overcooked Quinoa is was made these delicious little patties so good. It gave them a creamy and soft texture in the middle. Try and cook your quinoa a little longer than normally recommended so that the seeds have completely expanded and don't have any bite left. Please note that what you cook your Quinoa in and with will impact on the overall flavor of the patties.

Ingredients:
2 x cups Cooked Quinoa (I cooked mine in Bone Broth and added 1 Shredded Carrot, 1 shredded Zucchini and a cup of finely chopped Cabbage)
1 x cup Tuna (I use Pole and Line Caught Tuna in Olive Oil)
2 x Freerange Eggs
2 x Tablespoons Flaxseed Meal
1 x Tablespoon Chia Seeds
Herbamare Seasoning or Salt & Pepper

Method:
Mix all Ingredients in a large bowl, spoon mixture into Silicone muffin cups and into a preheated oven on 180 degrees. Cook for 30-35  minutes or until they have formed a thin brown crust on the outside. They will still be soft to touch and on the inside.

I hope these are as big of a hit in your home as they were in mine!

Love & Gratitude

x

Coconut Chicken & Turmeric Soup

The further I delve into our clean living lifestyle, the more apparent it is becoming to me that we are living in a chemical filled world. I can’t go through my day anymore without questioning the products I am using, the water I am drinking and the air that I am breathing. When I started to change our diet to wholefoods, I didn’t realise at the time that I was commencing a path of education for myself and my family.

It is not just about nourishing our body and soul with clean food anymore, although I still see this as my highest priority. It is about understanding all of the elements that contribute to our health. I’m starting to look around my home, and eliminate items that I don’t feel comfortable having or using anymore. I’m questioning if I would feel comfortable having my baby girl breathe in the fumes when I’m using that cleaning product. Do I really know what the long lists of chemicals in my deodorant are actually doing to my health? Of course eliminating these items from my home is a process, a long one, dependent on time and finances but what I think is important is that it is now at the forefront of my mind. My journey to clean living is evolving into so much more than I had anticipated, and the more I educate myself and my family the more I am yearning to educate others. 

Which is why I have made the decision to add a whole other element into our already hectic lives, but one that I believe will be so fulfilling. In July I will be commencing my studies in Health & Wellness Coaching and Nutrition. I truly believe wholeheartedly that we are in the midst of a food revolution, with amazing ambassadors pioneering to change the way our next generation is eating with the likes of Jamie Oliver and Pete Evans. Although their approach is different, the message they are sending is the same. Just Eat REAL Food! Clean living is not a destination, it is a journey and I am SO enjoying this adventure.

 

If you, or anyone you know is yearning for a change. If you want to get started and are confused about how to begin or are scared about what it takes. Please find comfort in these words. YOU CAN DO IT! We all can, no one person is too busy, too broke, too sick, to make a change. Change is possible; you just need the right motivator and educator behind you in your journey. 

Now with that said, here is my Recipe for my Coconut Chicken & Turmeric Soup. This dinner is so fuelled with incredible healing ingredients; nothing warmed me more than seeing my baby girl slurp up this delicious nutrient dense soup. 

 

 

Ingredients:

6 x Freerange Chicken Drumticks (preferably Organic)

1/2 Cabbage (chopped roughly)

2 x carrots (chopped)

2 x Zucchini (chopped)

1 x Broccoli Stalk (I always keep the stalks of my broccoli in the freezer for soups and stews, they are so nutrient dense)

2 x Celery sticks

3 x cups of Bone Broth

1 x can of organic Coconut Cream

1 x teaspoon Garlic Powder

1 x teaspoon Cumin

1 x teaspoon Turmeric Powder

2 x teaspoon Herbamare (organic veggie powder with Sea Salt)

1 x teaspoon fresh Ginger (grated)

Method: 

There really is no method for this soup, other than to chop all ingredients and throw them all into a pressure cooker / slow cooker or large stockpot. I pressure cooked mine on soup setting for 30 minutes but you could slow cook this also for 2-3 hours or adjust times accordingly for the stove top. So easy, so nourishing and delicious. 

Serve with a soft boiled freerange egg on top. 

 

I was skeptical serving this up to a total toddler but let me tell you, she thoroughly enjoyed every bit of it and even drank the broth on its own from a cup as well as eating the chicken, egg and veg. This would also make a delicious baby food puree, just omit the salt and egg and adjust the spices, pulse with a stick blender once cooked. 

Love & Gratitude

X

 

 

Moroccan Style Lamb with Cauli CousCous

The past week has been a bit of a blur, our Little Lady seems to be especially needy at the moment. She is wanting extra cuddles, lots of one on one time and endless amounts of undivided attention. We practice gentle parenting in our house, my husband and I are both firm believers in responding to our babies needs at all times. They are so small, in a big scary world that we brought them into. Its our duty as parents to make them feel secure, loved and comforted when things get overwhelming. Of course, like everything in life, parenting is a see-saw. When one side goes up the other goes down, so when my undivided attention goes to my toddlers needs and wants, all the other balls that I'm trying to juggle get dropped and although I know I'm trying my hardest to keep it all together, mummy guilt always has its way of creeping in and makes us second guess all of our natural instincts.

I am now onto my fourth attempt at writing this post. An hour later, I have consoled and comforted my little lady through a toddler tantrum, made an afternoon snack plate (to which I was told to "Take it away, now!"), played with play dough, and given endless cuddles and kisses. So before I get interrupted again, I will move on to the recipe to my Moroccan Style Lamb with Cauliflower "CousCous". This is a great toddler meal, the meat is so soft and tender, easy to make in big batches and can be easily portioned into containers for the freezer. Best of all it is packed full of vegetables and nutrient dense ingredients. If your little one is fussy with veggies, you could easily hide them by shredding instead of chopping.

I went easy on the spices and seasoning for my Little Lady, but if you are making this just for adults feel free to add extra spices to suit your taste.

Ingredients:

4 x Grassfed (preferably Organic) Lamb Forequarter Chops
2 x Red Onions (sliced thin)
2 x Carrots (chopped small in bite size pieces)
2 x Zucchini (as per above))
1/4 Cabbage (chopped finely)
2 x Broccoli Stalks (I always save my Broccoli stalks in the freezer to use in slow cooked dishes or soups, they are so nutrient dense)
1 x teaspoon Minced Garlic
1 x teaspoon Garam Masala
1.5 x teaspoon Himalayan Salt
1 x teaspoon Mixed dried herbs
1 x teaspoon Garlic Powder
1 x cup Bone Broth
1/3 x cup of Organic Raisins (ensure they have no added sugar)
1 x heaped Tablespoon Tapioca Flour
1 x Large Cauliflower (for Cauli Cous Cous)

Method:

I used my pressure cooker to make this but it can easily be made on the stove top or in a slow cooker.

1. Season lamb with Garlic Powder and Seasoning
2. Sear off Lamb in Ghee (or another good quality fat) until brown on each side, remove and set aside
3. Saute onions in the juices rendered from the lamb until translucent
4. Add all chopped vegetables into the pot with the onions, add in Garlic, Herbs and Spices and Raisins.
5. Add Bone Broth and Lamb back into the pot. Pressure Cook for 40 minutes or Slow cook for 3-4 hours.
6. Once cooked, remove lamb and set aside. Tilt the pot and with a large spoon collect the juices from the pot and put them into a small bowl. Add Tapioca Flour to the juices and stir well until flour is dissolved
7. Add in the juices with flour back into the pot and stir through the veggies well. Until the veggies are all coated in a thick sauce.
8. Flake Lamb with a Fork and set aside until ready to serve.

Cauliflower Cous Cous:

Chop a full head of Cauliflower into large florets, add into your food processor and process until it has reached a small couscous consistency. Mix through with some Coconut oil and onto a baking dish. Into an oven on 180 degrees for 15 mins, fold it through a couple of times so it does not burn on top and cooks evenly.

Serve CousCous with Vegetable sauce and topped with flaked lamb and chopped parsley as a garnish.

Enjoy!

Love & Gratitude

x

Gluten free Zucchini & Tuna Slice

We all need a few of these simple throw together recipes up our sleeve for busy days. Zucchini slices and Frittatas are my 'go to' meals when I am especially pressed for time and ingredients. They really are a great way to get good fats, protein and veggies in one go with little preparation and cooking time. 

I am trying to get more fish into my Little Lady's diet, so last night when I was prepping dinner and didn't have any form of protein defrosted I decided to use a can of Tuna instead (I always buy sustainable, Pole and Line caught Tuna in Olive Oil. Stay away from flavoured tunas as they have added sugars and preservatives). This slice literally only required 5 minutes prepping time and you could serve it on its own as a complete meal. Who says healthy food is complicated? 

Ingredients:

8 x Freerange eggs (preferably Organic)

185g Tin Tuna (pole and line caught, in Olive Oil)

2 x teaspoon Herbamare (organic Vegetable powder with Sea Salt)

2 x Zucchinis (finely grated)

1 x small Carrot (finely grated)

2 x Tablespoons Coconut flour 

Method: 

- Line a baking tray with Baking paper, preheat oven to 180

- whisk eggs In a large bowl, add seasoning

- add all ingredients into the eggs and stir until all combined

- pour into lined baking tray and bake for 30 mins on 180. 

Feel free to change up the ingredients and make it your own. Always use what is in season and what you have readily available. Enjoy!

Love & Gratitude

X 

Sticky Honey & Ginger Chicken Stir-fry

Quite often, since starting my Instagram page and this blog I get asked how I have the time to maintain the lifestyle we do. Making food from scratch takes time, Clean Eating takes preparation. Yes, sure enough it does. My answer to these questions is ALWAYS the same. Priorities. 

The biggest lesson that I have learnt throughout my parenting journey so far, is that being a parent is about weighing up your priorities. Everyone's are different, for some it is maintaining the social life and friendships that they had prior to becoming a parent.. I am the first to admit that I have not been the most reliable friend since becoming a mother. I have cancelled plans, made excuses, and failed to get in contact. I have a handful of true friends, to which I hope they know they mean the world to me but right now in this stage of my life, my priorities have shifted. For others it is about progressing in their career, and not letting parenthood get in the way of what they have worked so hard for. I praise these parents, the moment I gave birth to my little lady all aspirations that I had for my career drifted away. It has taken me almost two years to get my head back in the game and start thinking about myself again. For me, it is my families health. Everything else gets put on the back burner, I don't catch up with friends nearly as much as I would like to. I don't maintain my house, nearly as much as I should. I don't pay attention to my own needs (like that eyebrow wax that I keep putting off) or wants, but I am totally and utterly satisfied knowing that my family is eating wholesome, home made, healthy food completely void of any additives and junk.

I hold no judgement to any parent for the priorities they choose, we are all on the same rollercoaster but we all have a different story to tell. In return I hope that no judgement is passed my way. Lately, I have heard remarks such as "a child must be given treats".. to which I completely agree, I think its important to treat ourselves and our children. However, there is no need to encourage unhealthy sugar filled treats, when I can make a healthy alternative that is just as enjoyable. I've also been told that "your child will start to rebel against you " and "you can't put a child on a diet"... this last one hurts me the most. Never, in my whole life have I been on a "diet". I resent that word. Mine and my families relationship with food has never been healthier. We eat when we are hungry, I hardly ever tell my little girl 'no' when she asks for food. I am teaching my child about living a healthy lifestyle, how to nourish her beautiful body and soul with the absolute best fuel available. Nothing makes me prouder then when I take my little lady to the farmers market and she walks around point and naming the fruits and vegetables "Kale", "Zucchini", "Tomato", "Mandarin" ... she isn't even two yet and already has a wonderful understanding of what "REAL FOOD" is.

Lately, there has been a lot of negativity in the media about the Paleo Lifestyle, naming it as a fad diet. I've mentioned before, that we are not a strictly paleo household but we certainly implement a Paleo template into our lifestyle. "Eat Real food grown by farmers, void of any additives, preservatives and packaging" Wow this sounds like a dangerous fad diet, doesn't it? The only ones losing in this scenario are the giants, the fast food chains, the large supermarket brands, the marketing guru's that are so clever at convincing you that the sugar filled yoghurt you are feeding to your child is a 'healthy option'. The ones winning are the farmers, your local butcher or fish monger and of course us - the consumers! Lets get back to basics, stop believing everything that the media sells to us and start implementing a little common sense. Eating real food, grown from the ground instead of being processed in a factory is clearly going to be more beneficial for you and your family.. there really is no argument.

Here is my recipe for my super healthy twist on an old favourite. No need for a pre made stir-fry sauce, it is so easy to make your own with only a few ingredients.

Ingredients:

2 x freerange Chicken Breasts (cut into small bite size pieces)
1 x Carrot (Julienne)
1 x Zucchini (finely chopped)
1 x whole head of Broccoli (cut into small florets)
1 x capsicum (finely chopped)
1 x cup of Green Beans (cut in half)
2 tablespoons Lemon & Garlic seasoning (Preferably organic, I use 'Flavorgod')
6 tablespoons Coconut Aminos (you could also use Tamari)
2 teaspoons fresh Garlic (minced)
1 thumb size piece of fresh Ginger (grated finely)
2 teaspoons Fish Sauce (read your labels for no added sugar and preservatives)
1 tablespoon Sesame Oil
2 teaspoon Tapioca Flour
1 heaped tablespoon of Raw Honey
2 tablespoons Coconut Oil (or another good quality fat for frying)

Method:

- Heat Coconut Oil in a large, deep fry pan on high heat
- Add in Chicken and fry it off until just lightly browned, add in Lemon and Garlic seasoning and stir through
- Add all chopped vegetables and stir through well, place a lid on the fry pan for about 5 minutes or until the veggies start to become steamed.
- In a small bowl, mix the fish sauce, coconut aminos, ginger, garlic and sesame oil and pour it over the chicken and vegetables - stir through well and bring the heat down
- You should have quite a bit of liquid in the bottom of your pan from the veggies letting out water. Tilt your pan slightly and with a spoon collect that liquid and place it into a bowl. Add your Tapioca flour into that liquid and whisk it in well. Return the liquid to your frypan with chicken and vegetables
- the tapioca flour will start to create a glossy and thick sauce.
- Remove from heat and add in the Raw Honey and stir through just before serving.
- Serve on top of Cauliflower Rice , with a sprinkle of Sesame Seeds on top.

Now excuse me while I go and eat the leftovers for Breakfast... YUM!

I hope you and your family enjoy this meal together.

Love & Gratitude

x

Chocolate coated fruit, nut and Coconut Rough clusters

Its been a rough couple of weeks for Hubby and I. We are battling toilet training with our almost 2 year old whom has decided that she no longer wants to go to the toilet AT all. Nope, not on the potty and not in her nappy. She has decided to boycott the whole darn thing. Clearly, this is causing all kind of issues and copious amounts of stress on hubs and I.


We are ending the day and craving comfort foods, purely just to drown in our sorrows and de-stress from our huge and exhausting days of trying to convince a toddler that she has to let go of her No.2's.


Tonight after I put our little lady to bed, hubs jumped off the couch and said he was going to get Icecreams. WHAAA??? No way could I let him undo our months of willpower and undoing of our previous sugar addictions. I told him to sit back down (not so eloquently) and hold ten. I whipped up these babies in minutes, let them set in the freezer and voila we had the most delicious AND nutrient dense little indulgence.


I urge you to try these the next time you are craving sugar. You don't need the nasty stuff, I promise!!!

Ingredients:


1/2 cup coconut oil (melted)
1/4 cup 100% Pure Organic Maple Syrup
1 cup Organic or Pesticide Free Almonds
1/4 cup Pepitas
1/4 cup Organic dried Cranberries
1 tablespoon Organic raisins
2 tablespoons Desiccated Coconut
1.5 tablespoons Raw Cacao powder
1/2 teaspoon Organic Vanilla paste
1 tablespoon Lucuma powder


Method:
Add all dry ingredients into a bowl, add all wet ingredients and stir well with a spoon until all coated in what looks like a chocolate sauce. Spoon ingredients into 8 silicone muffin cups and let set in the freezer for 10-15 minutes.


Feel free to substitute any of the Fruit or Nuts for what you have available. Please always ensure you are buying Preservative free dried fruit, the supermarket brands are laced with additives and added sugar. Always read your labels!


This is such a delicious little dessert and it is full of good quality fats and vitamins. What is not to love?


Enjoy!


Love and Gratitude


x

Lime, Fennel and Ginger Chicken

A few years ago I decided that I wanted to turn our backyard into a little suburban orchard. Hubby and I spent weeks buying and planting fruit trees. Every weekend we would go searching for new exotic fruits that we could plant. I had a vision of never having to purchase fruit again and our backyard being totally self sufficient. How awesome does this sound?


However, our gorgeous German Shepherd, Samantha had other ideas. The more we would plant, the more she would dig and it became a continuous cycle until we eventually gave up. However, there was one that survived. I don't know what it was about this particular tree but our Sammy girl never touched it. So 5 years later, we have successfully grown one Lime tree and it is flourishing with beautiful ripe fruits. The problem is that we completely forget that its even there. Instead of picking the fruits every few days, when we eventually remember every few weeks we end up with buckets and buckets of fresh limes all at once. That's when I have to get creative.


Today, was picking day. I successfully used up 4 of the 15 limes that we picked for this recipe.


I came up with this yummy Lime, Fennel and Ginger marinade for our chicken and it was delicious. Definitely one I will be using again. If you don't have limes available, you could substitute for fresh lemons or even oranges. Always use what is in season and what you have readily available.

I served this chicken to Lady Lalo with a Pumpkin and Tahini puree, steamed Greens and fermented cabbage. She loved it!

Ingredients:

6-8 x Organic Freerange chicken pieces or one whole chicken

1 x leek chopped thinly

1 x fennel bulb chopped thinly

4 x whole limes (120mls of juice) 

2.5 x tablespoons Ghee (melted)

1 x teaspoon minced ginger

1 cup Bone broth

1 teaspoon Marjoram

2 teaspoon lemon and garlic additive free seasoning (or your favourite herbs and spices)

Method:

Create a bed of fennel and leek in a large roasting dish. In a bowl squeeze the juice out of all the limes, set aside. Lay the skins of the limes on the roasting dish.

 

Lay the chicken pieces on top of the limes, fennel and leek. 

Add melted ghee and minced ginger to the lime juice and stir well. Pour over chicken, making sure to massage the ghee into the skin. Sprinkle over your seasoning and herbs. Add bone broth into the roasting pan and put into a preheated oven on 180 for 30 minutes. After 30 mins put a tin foil cover over your chicken and bake for another 30 mins. 

Enjoy!! 

I love the zesty sautéed leek and fennel that sucks up all of the chicken juices ... It is so delish!! 

Love & Gratitude

X

"Crocodile Chicken" (Toddler friendly Pesto Chicken)

On Friday's our Little Lady attends Daycare. Those that have read my previous posts will know that I am not overly impressed with the food that is offered at daycare and it certainly does not meet my standard of nutrition. So on Friday evenings I try and pack in as many nutrient dense ingredients into Lady Lalo's dinner, to make up for those that she may not have gotten during the day. 

On Friday evenings I am usually pushed for time, as I spend a little extra time in the office tidying up my work preparing for the week ahead. Therefore I get home fractionally later and have to get extra creative in the kitchen. 

Last night was one of those nights. I walked in the door and Lady Lalo was already asking for dinner. I gave her some Goji Berries to snack on whilst I started to Prep dinner. Still with no idea what I was going to make.

(When we cannot make it to the farmers markets on a weekend we get a big box of Organic Fruit and Vegetables delivered to our door. I try not to visit any large supermarket chains at all and always try to buy direct from local farmers. I try and use all of the fresh ingredients that I have left in the house each week. Of course, being the end of the week I start to get especially creative with my meals. I always tend to surprise myself with what I can create from the last of our fresh ingredients. Last nights dinner was no exception.)

I looked deep into my fridge for inspiration, when I saw that I had some Fresh Basil left over from my visit to my Nonno's herb garden earlier in the week I immediately thought of a lovely Chicken Pesto. Of course, I had to put an extra nutritious spin on it.. and it needed to be fun and creative for a toddler. When I served this to Lady Lalo the first thing she said was "Crocodile", so I think I met the brief with this one.

Ingredients:

3 x Freerange Chicken Breasts (cut in half to make 6 thin steaks)

1/2 cup Organic or Insecticide Free Almonds

2 tablespoons Sesame Seeds

2.5 cups Fresh Basil leaves

2 cups Baby Spinach

70 ml Fresh Lemon Juice

1/2 teaspoon Himalayan Salt (optional or season to taste)

70 ml Almond Oil (or good quality Olive Oil or Avocado Oil)

50 ml Boiling Water 

Method:

1. Preheat oven to 180 degrees

2. Line a large baking tray with baking paper and lay chicken breasts on it

3. Add almonds and sesame seeds into a food processor and process until finely ground (depending on the strength of your food processor, this should only take 1-2 minutes)

4. add the rest of the ingredients into the food processor and process until smooth. 

5. Spoon a teaspoon of the pesto mixture onto each of your chicken breasts and smooth over the chicken with the back of a spoon (there should be plenty of pesto leftover to coat the other side of the chicken)

6. Bake for 15 mins on one side, flip the chicken breasts and cover with pesto again and bake for another 15-20 mins or until cooked through. 

I served this with Sautéed red cabbage, green beans and nitrate free bacon and a side of fresh salad (cucumber, tomatoes and capsicum). For hubby and I, I mixed all the ingredients together to make a big Chicken Pesto Salad. It was seriously divine, topped with a little more fresh pesto dressing. YUM!

I hope you and your babies enjoy my "Crocodile Chicken" Recipe, feel free to mix up the ingredients. Use Pine Nuts instead of Almonds, Kale or Broccoli instead of spinach etc, Serve over zucchini noodles (Zoodles) or mix the pesto through scrambled eggs and serve with bacon to make "Green Eggs & Ham". 

Make it your own and always use what is in season and what you have readily available at the time. 

Love & Gratitude. 

x

Caramelised Pear, Chia and Coconut Muffins

When I first posted a picture of these muffins on my Instragram page I had an overwhelming response from lovely mumma's wanting the recipe to make these delicious Gluten Free, Dairy Free, Grain Free, Refined Sugar Free and NUT free Muffins for their little ones.

Most of the healthy treats that I make for Lady Lalo usually contain some form of nut, which always poses a risk when I take her out to Playgrounds and Play centres. I am forever paranoid about her touching another child while she has remnants of nuts on her hands or her trying to share her food (which she loves to do).

So I played around and tried to come up with a simple recipe that doesn't involve any nuts, I keep a stash of these muffins in the freezer and pack them in her snack box for Playgroup or Play dates.

I had some Pears that my little lady wasn't interested in eating, so I used those however you could make this recipe with just about any fruit. Apples would work great with a touch of cinnamon through them, Peaches or Apricot would be lovely too. Always use what is in season and you have readily available.

Ingredients:

1/2 cup Coconut Flour
1/4 teaspoon Baking Soda (Gluten Free)
1/2 teaspoon Himalayan Salt
4 x Organic Freerange Eggs
1/2 cup Coconut Oil, melted
1/2 cup Pure Maple Syrup or Raw Honey (or you could use 1/4 cup of Coconut Nectar)
1/2 teaspoon Organic Vanilla paste
1 and 1/4 cups peeled & diced pears (1 cup through the mixture, and 1/4 cup on top)
2 teaspoons Chia Seeds
Coconut Sugar (for sprinkling on top)


Method:

Preheat oven to 180 and line Muffin tin with silicone cups.

1. Combine Coconut flour, baking soda and salt in a small bowl
2. Whisk eggs, coconut oil, maple syrup (or your choice of sweetener), and Vanilla Paste
3. Add dry ingredients to wet and mix thoroughly until combined.
4. Fold through 1 cup of diced pears (or fruit of choice).
5. Divide mixture evenly among muffin liners. Sprinkle with remaining pears on top of each muffin.
6. Sprinkle each muffin with a little coconut sugar to make them caramelise on top.
7. Bake for 25-27 mins or until a skewer is inserted and comes out clean and muffins are golden.

For a lovely Healthy dessert, serve a warm muffin with some delicious Cacao Banana Nicecream, like I have for Hubby and I here... yummo!

ENJOY!

Love and Gratitude

x











<script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
<!-- littleladylalo_sidebar-left-1_AdSense1_200x200_as -->
<ins class="adsbygoogle"
     style="display:inline-block;width:200px;height:200px"
     data-ad-client="ca-pub-7315256106291900"
     data-ad-slot="1762719070"></ins>
<script>
(adsbygoogle = window.adsbygoogle || []).push({});
</script>

Gluten Free Meatballs, Frittata Muffins and Herb & Kale Hummus - Wednesday Prep!

I usually use Wednesday as a Prep day before returning to work on Thursdays, that way it takes the pressure off my hubby to prepare Breakfast for our little lady after I've left for work on Thursday mornings. My mum has adopted the same clean eating lifestyle as we have, so I know that Lady lalo is always fed super healthy nutrient dense foods when mum looks after her on a Thursday. However, on Fridays Lady Lalo is at daycare. Daycare provide the food, and it certainly does not meet the standard of nutrition that I believe should be fed to children. So I like to make sure that our little lady is being loaded up with good fats and vitamins during Breakfast at home. This way she remains full for longer and does not feel the need to over indulge on the white breads, biscuits and pasta's that seem to be on rotation at Daycare. Since she only attends one day a week for just a few hours, the food she eats there really only takes up a very minuscule percentage of her weekly diet so we haven't worried about suggesting that we pack our own food. However, if we are to increase her days we will certainly be having that conversation with our daycare provider. 

My Frittata Muffins and Gluten Free Meatballs make a great quick and nutrient dense Breakfast for toddlers and they are loaded with vegetables. They are also a perfect addition to lunchboxes for school or work. 

I also made a quick and easy Herb and Kale Hummus (in celebration of "Hummus Day" .. Yep, its a thing!) for Lady Lalo to snack on with raw Vegetable sticks when she returns from Daycare on Friday afternoon. 

I served these all to Lady Lalo, Hubby and I for dinner tonight and they were a huge hit... and the bonus is that we have plenty of leftovers for lunches / Breakfasts and snacks for the rest of the week. 

Recipe for my Gluten Free Meatballs as follows:

Ingredients (makes 12 large Meatballs or 24 small):

750 grams Grassfed Beef Mince (Preferably Organic)

1 Carrot (finely grated)

1/2 cup Baby Spinach (Chopped finely)

1/3 cup Capsicum (finely Diced)

1/4 cup Parsley (chopped finely)

1 small red onion (finely diced)

1/2 teaspoon Mild Smoked Paprika

2 teaspoon Garlic Powder

1 teaspoon Dried Mixed Herbs

2 teaspoon Himalayan Salt (or season to taste)

1/2 cup Bone Broth

2 Tablespoon Flaxseed Meal

2 Eggs

1 Tablespoon Chia Seeds 

Method:

Preheat Oven to 180 degrees.

1. Combine Mince, Veggies, Herbs and Spices in a large bowl. Add in Flaxseed Meal, Chia Seeds and eggs. Mix well with hands. 

2. In a large baking tray pour in Bone Broth. 

3.Wet your hands well and start moulding your Mince into balls. Place them onto the tray, in the Bone Broth (make sure the Broth is not more than 1cm deep).

4. Bake for 15 mins or until brown. Turn meatballs over and back into the oven for another 15 minutes. Flip meatballs again and back into the oven for 10 minutes. 

Recipe for my Frittata Muffins as follows:

Ingredients (Makes 9):

6 Organic Freerange Eggs

1/2 cup chopped Baby Spinach

1/3 cup Diced Capsicum

2 x rashers Nitrate Free Bacon (diced)

Season to taste

Method:

1. Divide Mixed veggies and bacon into 9 silicone muffin cups.

2. Spray the veggies and Bacon with some coconut oil spray and place into the oven on 180 for 5-8 minutes or just until the veggies start to soften and bacon begins to cook. 

3. Whisk together 6 eggs and season. 

4. Pour the egg mixture into the muffin cups and return to the oven for 15-20 minutes or until the eggs have risen. 

Recipe for my Herb & Kale Hummus Dip

Ingredients:

1 x can of Organic Chickpeas

1 tablespoon Unhulled Tahini

Juice from 1 small lemon

1/2 cup fresh Basil Leaves

1 cup Baby Kale Leaves

3 tablespoons Avocado Oil

2 teaspoons Herbamare (or season to taste)

Method:

Combine all ingredients until smooth in a food processor. Serve with Veggie Sticks, seeded crackers or your fave meat dish, 

Enjoy!!

I truly hope these wonderful nourishing and easy meals make it to your dinner table or your kids lunch boxes. They are full of wonderful ingredients and absolutely Clean and Preservative Free, 

Love & Gratitude

x

Lemon and Turmeric Chicken Wings

This is a follow on post from my 'Pumpkin Soup Recipe' as I kept being asked how I made the chicken wings that I served the soup with.

I have served this chicken to Lady Lalo, on two separate occasions and she has loved it both times.

Lady Lalo's dinner and lunch plates below:

Recipe for my Lemon and Turmeric Chicken Wings is as follows:

Ingredients:

6 x Organic Freerange Chicken Wings (or your choice of chicken piece, this recipe would work well with any piece of chicken with Skin on)
Juice of 1/2 a lemon
1/2 x teaspoon of Turmeric Powder
1 x teaspoon of Garlic Powder
2 tablespoons Extra Virgin Olive Oil
Sprinkling of Herbamare (or Himalayan Salt)

Method:

Pre heat oven to 180 degrees. In a large bowl combine Lemon Juice, Olive Oil and powdered seasoning's and whisk well until lemon and oil is combined. Add in Chicken pieces and use your hands to rub the marinade into the chicken. Once the chicken is completely coated, place it onto a roasting tray and into the oven. Cooking times will depend on what kind of chicken piece you are using and the size, so use your judgement. The skin should be starting to crisp and brown but not burn.

Enjoy!!

Love and Gratitude

x

Pumpkin & Hidden Veggie Soup with my secret ingredient...

The closer we get to the big two's, the more I am realising that each new day is completely unpredictable. The moods are like day and night, extreme on both ends. That's the thing with Toddlers, what we see as a very small issue they see as a ginormous life altering event. We may not think about which chair we sit on to eat our Breakfast each day, but to a toddler not feeling like a "Big Girl" sitting in the right chair at Brekkie can cause a complete meltdown (Yes, this scenario is real).


Then there are days like today, when they wake up with a smile and a "I love you Mummy" without you having to prompt it. When they are happy to lay still and have a cuddle before getting out of bed and starting the day and when things just seem to run a little smoother in the usual morning chaos.
Today was a good day, there were still tantrums but they were few and far between. The laughs outweighed the cries and she was content with a little independent play. Days like today give us mumma's a little spring in our step, a boost of confidence and some reassurance that we are doing an ok job, maybe even better than ok!


They also make us think about just how much our own moods reflect upon our children. Perhaps today Lady Lalo noticed that I was just a little bit calmer, that I wasn't concerned about whether or not she ate all of her lunch, that I spent more time playing on the floor with her instead of worrying about the housework or that we put our jumpers on and spent the afternoon kicking the ball outside and scooting down the driveway, instead of contemplating whether it was too windy or cold for her to be playing outdoors. Perhaps Lady Lalo's moods are just a reflection of me.

After a blissful Mumma / Daughter day I put on a big pot of nutrient dense, nourishing goodness. Lady Lalo continued to please by eating all of her dinner plus a second serving of soup and chicken. It must have been my sneaky secret ingredient that she loved. She sure has made me happy today. I hope you all get the same success with this meal, it really is a powerhouse of nutrients in one bowl.

My Recipe for 'Pumpkin and Hidden Vegetable Soup with my secret ingredient'


Ingredients:


1/4 x large Jap Pumpkin
1/2 x Butternut Pumpkin
1 x Leek
2 x Stalks of Celery
1 x Broccoli Stalk (I always keep the stalks of my broccoli in a ziplock bag in the freezer for soups and stews, they are full of incredible vitamins)

1 x Zucchini
1/2 x Sweet Potato
2 x cloves of garlic (minced)
1 x teaspoon Turmeric Powder
1/4 x teaspoon mild curry powder
1/4 x teaspoon cumin powder
1 x teaspoon Cinnamon
2 x teaspoon Himalayan Salt (or season to taste before serving)
1 x Litre Bone Broth
3 x Tablespoons Coconut Cream
2 x Tablespoons 100% Cashew Butter or 100% Peanut Butter (Yep, this is the secret ingredient.. YUMMO!)


Method:


I used my Pressure Cooker to make this, but you could use a slow cooker or a large pot on the stove top.. just adjust cooking times to suit.


1. Saute Leek in Coconut oil until translucent
2. Add minced garlic to the leek and all of the powdered spices
3. Stir through the spices until aromatic.
4. Add pumpkin and stir the spices and leek through it really well, then add the rest of the chopped vegetables.
5. Add Bone Broth and seasoning. I pressure cooked it for 30 minutes on Soup Setting.
6. Once all vegies were cooked through and soft, I used a stick blender to puree it all into a smooth soup consistency. This recipe makes a thick soup, if you like your soup thinner add more Bone Broth.
7. Add in Coconut cream and stir through
8. Just before serving, add in your Nut Butter of choice and whisk it through well.


I served this with some Buckwheat Flat bread triangles with some Tahini spread on them, with some chicken and herbed mushrooms (as per photo above).


I hope you and your kiddies enjoy this wonderfully nourishing soup as much as we did, please feel free to leave your comments and feedback below.


Love & Gratitude


x

Toddler friendly, Paleo curried sausages

What I love about the paleo lifestyle is that the more you learn about raw ingredients, the more you realise just how easy it is to recreate and put a healthy spin on the old fashioned comfort foods. 

Curried sausages is one of my husbands favourite meals. Its certainly not fancy, just a simple family meal. It's a meal that he ate weekly as a child and probably gives him a little nostalgia from his childhood. 

Coming from a half Italian, half Middle Eastern family, I personally never ate this dish as a child it certainly didn't make its way into the frequent Lasagna's and Kofta's that were on our family meal plan.  So when I first met my husband (almost 9 years ago) and he asked me to make him curried sausages, I went to the supermarket and picked up a packet mix, added some snags and called it a day. If only I knew then just how easy it was to make that exact same dish from scratch, free of all the additives and fillers and full of flavour and nourishing ingredients. Oh how times have changed! 

This recipe got a huge thumbs up from my hubs and it will become a frequent in our household. 

I served  it over Cauliflower and Zucchini Rice, with a side of Kale Chips, Sweet Potato & ferments .. Pic of Lady Lalo's plate below. 

Ingredients: 

6 x Organic Grassfed Beef sausages (gluten free)

1 x onion (sliced thinly)

1/4 teaspoon Mild Curry Powder

1/2 teaspoon Turmeric Powder

1 cup Organic Frozen Peas

1/2 cup Bone Broth

1 cup Organic Coconut Cream

1/4 teaspoon Herbamare (vegetable powder with organic Sea Salt)

Method: 

I used my Pressure cooker but you could do this in a slow cooker or on the stove top. 

1. Brown off sausages in coconut oil, remove and set aside. 

2. Sauté onion until translucent. 

3. Add dried spices into the onions and mix through until they become aromatic. 

4. Add in Peas and stir through

5. Add Bone Broth and Coconot cream and whisk over medium heat. 

6. Cut sausages into bite size pieces and add into the sauce. Lid on and pressure cook for 15 minutes. 

Cauliflower & Zucchini Rice Method:

1. Cut up 1 full cauliflower and 2 small zucchini

2. Add Cauliflower into a food processor and process until it has reached a rice like consistancy. Pour into a large ceramic baking tray. Do the same for the zucchini and mix into the Cauliflower.

3. Toss through some coconut oil (or good quality extra virgin Olive Oil) and some Himalayan salt and into the oven on 180 for 15 mins or until the cauliflower is tender. 

Serve with any dish just as you would with regular rice. The kids won't even know the difference and they are getting an extra hit of veggies with their dinner! Winning!!! 

I truly hope you enjoy this recipe, feel free to leave any feedback in the comments box below. 

Love & Gratitude 

X 

Mexican inspired Toddler tasting plate

Last night I had a craving for a big naughty serving of Nachos. I never say no to my cravings but instead I try and create a healthier more nutrient dense version of the bad stuff I'm craving. Nine times out of Ten I'm usually more satisfied with the healthy version and happy that I didn't cave for something that would have made me feel sluggish and bloated. The picture below is my serving. 

For Lady Lalo I made a Mexican inspired tasting platter, using my super healthy recipe for nacho beef mince (recipe below) served in cos lettuce cups,  coconut and avocado Guacamole, buckwheat flour wraps made into my healthy version of 'corn chips', organic cob of corn boiled in Bone Broth and some ferments on the side. It must have been the mix of textures and playfulness of the meal that made her love every bit of it and keep asking for more! 

Recipe for Mexican inspired beef mince is as follows: 

Ingredients:

750 grams Grassfed beef mince

1 leek

2 carrots

2 zucchini

2 x cups chopped red cabbage

1/2 diced red capsicum

5 button mushrooms

1 teaspoon Cumin Seed powder

1 teaspoon garlic powder

1 teaspoon coriander powder

1 teaspoon mixed dried herbs

1 teaspoon Herbamare (organic sea salt and vege powder)

1/2 teaspoon mild paprika 

1 tablespoon Organic tomato paste

1 can Organic diced tomatoes 

1 cup of Bone Broth 

4 tablespoons Flaxseed meal 

Method: 

I used my pressure cooker but you could easily make this in a slow cooker or on a stove top. 

1. Sauté your leek in some ghee (or another good quality fat of choice) until it turns translucent 

2. Add in Beef Mince, brown it off and drain any liquid that is released throughout the cooking process. 

3. Add in all dry herbs and spices and keep browning it off until all spices are aromatic.

4. Add all chopped veggies and mix through well with the cooked mince and spices. 

5. Add in Bone Broth, tomatoes and tomato paste

Pressure cook for 30 minutes or cook on stove top until all veggies are tender. 

Add in the Flaxeed meal one tablespoon at a time and stir it through to thicken. You may not need the 4 tablespoons, stir until you reach your desired consistency. 

Guacamole: 

For the guacamole I mixed together two whole avocados, 2 tablespoons fresh lemon juice, organic lemon and garlic seasoning, Himalayan salt and 2 teaspoons of Dairy Free coconut mayonnaise. 

Buckwheat "corn chips":

I used 'the old time bakery' gluten and wheat free buckwheat flour wraps and cut them up into triangles. Placed them on some baking paper and sprayed them with coconut oil and seasoned with garlic and herb powder, I then baked them on 180 for 5-8 minutes. 

I hope you and your babies enjoy this wonderful dish as much as we did! 

Love & Gratitude

X 

Chia Pudding with Coconut Yoghurt & Organic Berries

This is by far the simplest Breakfast to go, perfect for time poor families and packed full of antioxidants, protein and good quality fats. 

Lady Lalo has grown tired of her green smoothies lately (we've had a good run with them) so last night I decided to prep some chia puddings to mix things up a little bit. These literally only took me 5 minutes to prepare and they were ready to grab and go this morning. 

They are so versatile, you can add so many ingredients (raw cacao and maca powder work great for a chocolate pudding, or you could use Lucuma Powder and Medjool Dates for a caramel variation) and flavours or keep it simple. I kept ours really simple and added some fresh ingredients on top in the morning. 

My little lady ate all of hers and half of mine.. Needless to say it was a huge hit and I've prepped another two pots for breakfast tomorrow. So here It is, my Simple Chia Pudding with Coconut Yoghurt and Organic Berries:

Ingredients (one serving)

2 x heaped tablespoons of Organic Chia seeds

3/4 cup x Organic Almond Milk (make sure it has no added sugar or make your own)

1 x teaspoon of Raw Organic Honey

Method: 

Mix all ingredients together in a small bowl or Mason Jar, cover and let it set in the fridge overnight. 

In the morning you would have noticed that your chia seeds have expanded and soaked up the liquid and created a gel like consistancy. We prefer ours heated a little so it's nice and warm and resembles a pudding or porridge. Top with Dairy Free Coconut Yoghurt, some fresh berries and an extra drizzle of Raw Honey!! Yum! 

I hope you enjoy this super simple Gluten Free, Dairy Free, Grain Free and Refined Sugar free Breakfast idea. 

Love & Gratitude

X 

Almond Butter Satay Chicken with Broccoli Rice

Whilst I was sitting at my desk at work today, it suddenly dawned on me that this Sunday I will be celebrating my second Mother's Day. Which means in exactly one months time, my beautiful baby girl will be turning the big TWO. A whole new chapter is about to unfold, and I can see it happening right before my eyes. I can see my little lady's free spirit growing brighter, her want for independence is going stronger. Every time she tells me that she wants to sit "In the big girl chair" at the Breakfast bar, instead of using her high chair.. my heart aches and melts at the same time. I started to feel nostalgic, I missed her and I wanted to go and collect her from Daycare right away and hear her say "Mumma, big cuddle" like she does with her arms stretched wide and that sparkle in her eyes, that confident look on her face that knows that she just pulled at your heart strings. So I did.

I left work early, and went straight to collect her. When I arrived at Daycare she was playing outside, I spotted her straight away. She had an aura of energy surrounding her. She was so happy to be digging in the dirt, jumping off the little wooden bridge and into the sandpit, she was almost too caught up in the fun to notice that I was watching her. When she looked up and saw me her eyes lit up with even more joy and she jumped sandcastles, buckets and spades and children in her beeline straight for me. I was expecting her to say her infamous "Hi Mumma!!" when she reached me, but instead she said "Horsies and Chickens" hahaha... always making me laugh with her randomness and one track mind! I took her to visit the Horses and the Chickens, before I watched her go and say goodbye to her little friends. At that moment, I was overcome with pride. To be raising a gentle, intelligent and kind natured little girl. I watched as she went and said goodbye to her daycare teachers and asked them all for a cuddle and a kiss before she left. In that moment, I realised that we are not just celebrating my motherhood journey on Sunday but I am also celebrating how much this child has taught me about myself over the past two years. She has made me want to be the BEST version of myself; mentally, physically and emotionally, because she is watching and I want to make her proud, just as she has made me.

I made this dish especially for Lady Lalo tonight, because lets be honest, what kid doesn't LOVE something that tastes just like Peanut Butter. Only this has no refined Sugar, Preservatives or Peanuts and is so nutrient dense! So here it is, my version of a Satay Sauce served over Chicken, vegetables and Broccoli Rice.

Ingredients for Satay Sauce:
1/4 cup 100% Almond Butter
2 x tablespoons of Unhulled Tahini
1 x tablespoon Pure Organic Maple Syrup
1/2 x teaspoon Himalayan Salt
1/4 x cup Bone Broth (or more if you want a thinner sauce)
1 x cup Organic Coconut Cream


Method for Satay Sauce:
Over medium heat, add Bone Broth into a saucepan add Coconut Cream into the bone broth and stir gently until combined. Add in Almond Butter, Tahini, Maple Syrup and Himalayan Salt. Turn the heat down and whisk well until all ingredients are combined and there are no lumps. Keep whisking until you reach the desired consistency. If you would like a thinner sauce, add in a little more bone broth and keep whisking.

Ingredients for Chicken and Veg:
3 x Medium size Free range Chicken Breasts
2 x Carrots chopped
1 x handful of Green Beans
2 x cups of Bone Broth
Seasoning of choice

Method for Chicken and Veg:
Since I had limited time, I cut up my chicken breasts into bite size chunks, chopped my carrot and beans the same and threw them all into my pressure cooker with bone broth and seasoning for 20 minutes. You could easily do this on the stove top and poach the chicken in some broth. Once cooked, I drained the broth and added the chicken and veggies to my Satay Sauce and stirred through.

I served this over Broccoli and Zucchini Rice, which is just Broccoli and Zucchini food processed until it reaches a rice like consistency. Stir through some coconut oil and seasoning and into a baking tray. Bake on 180 degrees for 15 mins or until the broccoli is tender. Making sure to fold it through with a spatula or spoon once or twice so it cooks evenly.

This was a Seriously Delicious dinner and I really hope you all enjoy it. Id love to hear your feedback so please feel free to leave a comment, whether you have tried the recipe or not.



Love and Gratitude

x

Slow cooked Balsamic & Sun dried tomato Quinoa with Grassfed Lamb Shanks

There is an argument within the Paleo community, about whether Quinoa is a seed or a grain. From the research that I have done (a few google searches), I believe it is a seed & therefore it fits in with MY version of a Paleo lifestyle.

I don't mind either way. We follow a 85/15 Paleo lifestyle, however, we follow a 95% clean eating organic lifestyle and on that we don't compromise. The other 5% May be the odd night out or occasion we can't avoid. We never ever count calories and never feel guilty about anything we eat... I believe that everything you put into yours or your children's bodies should have a purpose. If you are not getting any nutritional benefit out of it, than I just don't see the point? After all, food is our fuel (please note, I do not hold any judgement towards anybody for what they feed themselves or their children, believe me before our lifestyle change I fed my child some foods that I would never allow her to eat now, I can not untrain my brain now. When I see packaged foods I see chemicals, fillers, preservatives, additives and numbers. I am more educated now and I can only hope that I am encouraging others to become more educated too... Sorry, I've gotten sidetracked). 

Quinoa has become a favourite with Lady Lalo and with the long list of nutritional benefits (find out more about the benefits of quinoa here:  http://os.care2.com/all/8-health-benefits-of-quinoa#1) I'm more than happy to include it into our weekly or fortnightly meal plan. 

You will notice that my recipes are large enough to feed an army (we are only a family of 3... Two adults and a toddler) but I ALWAYS prepare enough so that there are leftovers. This helps us stay on track for work lunches or even for Breakfast for Lady Lalo. The BEST, most nutrient dense breakfast foods for children are those that are high in good quality fats and protein. It keeps her fuller for longer and we avoid the mid morning slump. Unlike breakfast cereals and breads that are full of sugar and processed carbohydrates that only leave them feeling hungry and grumpy after the sugar high wears off. 

Which leads me to this hearty and rich recipe...  full of good fats, protein, vegetables and healthy carbohydrates.

Ingredients: 

4 x Grassfed Lamb Shanks

2 x cups of Organic Quinoa (washed well and drained)

2 x onions (chopped roughly, I used one brown and one red)

2 x carrots (roughly chopped)

1/2 small Sweet Potato (diced)

2 x zucchinis (roughly chopped)

1 x cup of rehydrated sundried tomatoes (I buy organic dried tomatoes and rehydrate them in a mixture of olive oil and apple cider vinegar)

1.5 cups of Bone Broth

1 x teaspoon of Organic tomato paste

2 x tablespoons of good quality Balsamic Vinegar

1 x teaspoon of garlic powder

1/2 x teaspoon of dried marjoram 

1 x teaspoon of Himalayan Salt

Method:

Brown off your Lamb Shanks in some Ghee, duck fat or another good quality fat and set aside. 

Add Quinoa, all vegies, herbs and spices into the slow cooker. 

(Mix through)

Lay your lamb shanks over the quinoa mixture. Mix your tomato paste into the bone broth and pour over the lamb and quinoa (You may think that you don't have enough liquid for the quinoa to absorb but remember that as the lamb cooks the juices and fat will render and the quinoa will soak up all that yummyness). 

Slow cook on high for 4 hrs or low for   6-8 hrs. 

Please note, if you like your quinoa Al Dente and with bite, then this dish is not for you. I've called this 'rissotto' for a reason. 

Once cooked the lamb should fall right off the bone and pull apart with a spoon. Serve the quinoa with flaked lamb on top and a sprinkle of parsley. I think a lovely cucumber and natural yogurt raita would go great on top too (I ran out of time). 

I truly hope you Enjoy this dish!! 

Love and Gratitude

X

Coconut and Turmeric Baked Salmon

We had sunshine today. That sentence deserves a blog of its own, Hooray for sunshine!

I'm sure all of the mumma's and papa's of toddlers who are reading this can all agree that sunshine after weeks of endless rain, hail and storms is need for celebration. Our day started out positive, Lady Lalo slept in.. and I dont mean a 6 am wake up instead of a 5.30 am wake up, I mean a 7.45 am sleep in!! Second cause for Celebration today.


Of course, Lady Lalo chose to have a sleep in on the one day that we have music class starting at 9 am and the only one of her activities that isn't just five minutes from our house. Since I knew we were going to be pushed for time right from word go, I thought I would accelerate the Breakfast routine by making her a super nutrient and veggie packed Smoothie to take with us in the car. However, today of all days our little lady decided that her regular green smoothie just wasn't going to cut it and how DARE you try and rush me mum! So after handing Lady Lalo her smoothie she took one sip and handed it back with "No Smoothie, Eggs Peaaassee" .... ahhhh!!! So I made her eggs. By this stage it was already 8.30 am and we were both still in our pyjamas.

A series of annoying things happened sequentially after that..

1. Lady Lalo decided she didn't want to sit in a chair to eat her eggs but instead wanted to sit on the kitchen benchtop ... I gave in. She was going great until I turned my back for a second (the same second that she decided she had enough of her eggs) and she threw the bowl of eggs onto the kitchen floor.
2. We went through the usual routine of mummy chasing toddler around the house trying to get clothes on her.
3. We FINALLY got ourselves dressed, teeth brushed, hair somewhat pulled back and looking half respectable and were ready to walk out the door. When I hear the words "Poo Poo" come out of my little lady's mouth.... noooooooooo!

Needless to say we did the long walk of shame entering music class late for the third week running. Our morning started to run more smoothly after that. We had a successful music class and a lovely outdoor play date at our local nature reserve. Lady Lalo came home and had a big lunch of leftover roast chicken and veggies and then fell asleep.

However, she certainly woke up on the wrong side of the bed (or cot even) and we had a long afternoon of temper tantrums ahead.

In our busy, 4 seasons kind of day I had completely forgotten to take anything out for dinner or plan what we were having... sometimes under pressure I come up with my best meals! I had some beautiful 'This Fish' Sustainably caught Atlantic Salmon in the freezer (I cooked this from frozen) and some Coconut cream in the fridge that I needed to use, and with those two ingredients in mind I created my delicious Coconut and Turmeric baked Salmon dish. Recipe below:

Ingredients:

• 3 x Salmon Fillets (skin removed)
• 1/2 cup of Organic Coconut Cream
• 1 teaspoon of Turmeric powder
• 1 teaspoon of Garlic powder (I used an organic lemon and garlic seasoning)
• 1 teaspoon of dry herbs of your choice 
• 2 tablespoons of coconut oil

Method:

• Preheat oven to 180 degrees
• In your baking tray, combine Coconut Cream, Coconut Oil and all dry ingredients and mix it well with a teaspoon
• Add in Salmon Fillets and coat them well with the mixture.
• Lay the salmon flat on your baking tray and bake for 25 mins or until the Salmon is cooked to your liking.

Serve with steamed veggies like I have for Lady Lalo and Enjoy!!

If you try this meal, please let me know what you think in my comments box below! Or alternatively, if you are a parent of a toddler and need a vent like I have, feel free to comment also :)

To check out more of my Toddler and Family meal inspiration, head of over to my Instagram page:  https://instagram.com/little_lady_lalo/

Love and Gratitude

x