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

Choc Coated Brunch Bars (Allergy Friendly)

This is a follow on post from my last one regarding my mission to create healthy nut free Paleo treats for my little lady that can be brought into playgrounds, activity centres and packed in school lunchboxes. 

This one ticks all the boxes. It is Nut Free, dairy free, grain free (quinoa is a fruit seed not to be mistaken for a grain), refined sugar free, gluten free and egg free!! 

These are just so delicious, definitely one I'll be making again. 

Ingredients (brunch bar): 

1 cup dried Organic Turkish Figs (always check the ingredients when you buy dried fruit, they often have added sugars and preservatives)

1/2 cup Unhulled Tahini (if you are not worried about nuts, almond butter or natural peanut butter would also work great)

4 tbsp pure Maple Syrup

4 tbsp boiling water

Pinch of Himalayan Salt

1.5 cups Quinoa Flakes

2 tsp Raw Cacao

Ingredients (choc frosting):

1/4 cup Coconut Oil (melted)

2 tsp Raw Cacao

1 tsp Maple Syrup

Method:

- preheat oven to 180 degrees and line a loaf tin with baking paper

- place the figs in the bowl of your food processor and process until you have a crumble consistancy 

- add in the Tahini, Maple Syrup and the boiling water (1 table spoon at a time as you process)

- once all combined add in the quinoa flakes, Raw Cacao and salt. Process until all combined and you have a sticky dough

- pour the dough into the lined tin and press down with your hands. Press the dough into the tin evenly and level out as much as you can so it cooks evenly. 

- bake for 15-20 minutes or until browned around the edges.

- (I made the mistake of waiting until these were completely cooled to cut them but they became very crumbly and messy, I recommend cutting them when still soft and warm)

- allow to cool in tin and transfer to wire cooling rack once cut. 

- combine all ingredients for the frosting in a small bowl and wait until the oil cools and thickens a little. Spread the mixture onto the brunch bars. It will harden as the oil cools and solidifies. 

This recipe made 8 large brunch bars which I then cut in half to make 16 mini bars for my little lady. 

Change up the dried fruit to create different flavours of this delicious bar. Enjoy!!

Love & Gratitude 

X

Allergy friendly Carrot Cake Cookies

When Lady Lalo and I are out and about in playgrounds and activity centres, I always try and pack a couple of healthy treats in her lunchbox. Such as biscuits, muffins, bliss balls etc, I don't offer them to my little lady unless she asks first or as a last resort if she is being fussy with her lunch or morning tea that I have packed her. Having these 'treat' foods on hand also makes me feel a little more at ease when we are around other children who are snacking on foods that she either cannot eat or I prefer she does not eat. 

Most of the time she cannot tell the difference between my healthy treats and the sugar filled ones, other than the packaging, so I try and wrap mine up for her with a little extra fanciness to make them more appealing. Stickers on a zip lock bag, a reusable yoghurt pouch or a container with her favourite TV character on it will usually do the trick. 

The Challenge I find with these 'treat' foods is that most of the Paleo and/or Gluten Free recipes that I have found usually contain either almond meal, or another type of nut meal. This always worries me when we are around other children as I would never forgive myself if our food came into contact with a child with allergies. So I am always playing around with different nut free muffin, cookie and bread recipes to keep a stash in the freezer for my little lady's snackbox.

Yesterday morning Lady Lalo and I went to see a kids live music show, she loved it and spent the majority of the show dancing. After the concert, I had a meeting with our Daycare centre to discuss my little lady's dietary requirements in more detail (we had a very successful meeting and my mind and heart is now at ease knowing that they are on the same page as we are with Savanna's diet). On the way over to the daycare centre she fell asleep in the car, I put her down in her bed at daycare whilst I had my meeting. She was so tired and out of it after the concert, her carers suggested that she stay for the afternoon to play with her friends and for me to go home and take the afternoon off (between my part time work and full time mummy role, and this blog.. I hardly EVER get any 'alone time'). I took their advice and left Lady Lalo to sleep peacefully and play with her friends for the afternoon. 

When I arrived home to a quiet house, I remembered that I had used the very last of the allergy friendly treats I had in the freezer for my little lady. So it seemed like the perfect time to get creative in the kitchen. 

I originally had intended on making Carrot Cake muffins with this recipe, however when I felt the texture of the mixture after it went through the food processor I immediately knew that cookies would work much better. These little cookie cakes are completely Nut Free, Egg Free, Gluten Free, Dairy Free, Refined Sugar Free and Grain Free.

These are not a hard crunchy biscuit, the name really does sum them up. They taste like Carrot Cake and have the same soft and fluffy texture but in a mess free little cookie that fits perfectly in a busy toddlers little hand. 

I had these ready for my baby girl as soon as she arrived home yesterday afternoon and she swiped 3 off the bench top before I could even snap a photo. They are a hit!! and a healthy one too, which is always a bonus :)

 Ingredients:

• 3 small Carrots (Grated - I used the grating attachment on my food processor)
• 2 Apples (Peeled, Cored and Grated as above)
• 1/2 Cup Dessicated Coconut
• 1 tsp Cinnamon
• 1/2 tsp grated fresh Ginger (or if you only have powdered that should work too)
• 4 Chia Eggs (Chia Eggs are a wonderful replacement to eggs in a recipe. All you have to do is make a Chia meal out of 4 Tablespoons of Chia Seeds. I used a spice grinder to do this, you could also use a food processor or mortar and pestle. Place the Chia Meal in a small bowl with 12 tablespoons of Water. The general rule is 3 tablespoons of water for 1 tablespoon of Chia Seeds. The Chia meal with absorb the water and create a thick gooey sludgy consistency, this is your chia egg.)
• 1/2 cup chopped Medjool Dates
• 3/4 cup Coconut Flour
• 2 tsp Baking Soda
• 1/2 tsp Himalayan Salt
• 2 tbsp Sunflower Seeds
• 2 tbsp Raw Honey
• 1/2 Cup Melted Coconut Oil
• 1 tsp Organic Vanilla Paste or Extract

Method:

• Preheat oven to 180 degrees and line a baking tray with baking paper
• Grate the Carrots and Apples through your food processor with the grating attachment on or grate by hand.
• Make your Chia Egg and Set aside
• Add all ingredients in to the food processor except the Coconut oil, sunflower seeds and dates.
• After all ingredients are combined, add in the last 3 items and give the mixture a quick process again to combine these ingredients and break down the seeds a little (I prefer a bit of crunch from the seeds through the cookies so I left them quite chunky). The reason I leave the oil until last is because when it comes into contact with the cold apples and carrot it starts to solidify and creates chunks through the mixture. A quick mix through right at the end doesn't give it enough time to do this so you can move quick and start rolling the mixture into balls.
• Once all combined, with your hands roll the mixture into small balls (don't spend too much time on this, they can be rough)
• Place the balls on your baking tray as you go and flatten them with the back of a fork. 
• Bake in the oven for 15-20 minutes or until brown
• They will still be soft and delicate when you remove them from the oven, leave them to cool completely so they can harden and form properly before consuming. 

Enjoy with a warm cup of Spiced Chai, Turmeric Milk or a delicious Raw Cacao and Almond milk 'hot chocolate' for the kiddies. YUM!

I'd love your feedback, if you try these delicious little cookie cakes leave a comment below.

Love & Gratitude

x

Raw Nut Free Chocolate Crackle slice

On Monday we received some frightening news, our beloved 7 year old Labrador / Retriever Charlie had to undergo emergency day surgery as he had two tumours in his mouth. Hubby and I have been sick with worry all week about him and endlessly praying that the tumours were not malignant. 

Today we received the wonderful news from our Vet that Charlie's tumours were benign and we have no need to worry. We were so pleased to hear these words, yet overcome with guilt at the same time. Our dogs were our first baby's, if Charlie had these tumours growing in his mouth, why didn't we spot them sooner. What if they had been more serious? 

It dawned on hubby and I that we had not been giving our pups 100%. Sure they get walked everyday, fed and loved and they are by no means being neglected but life has gotten in the way. Our priorities have shifted, our little lady demands so much of our time and energy we are finding it hard to divide ourselves in so many directions. Between our work, our relationship, our family, our house, our social lives .. where do we find the time to give more. 

As I stared out into the backyard at this beautiful creature, with his wagging tail 2 hours after waking up from surgery and he starring right back at me all dough-eyed and gorgeous. I realised that he expects nothing more from us, he is the one thing in our lives that is totally and utterly content as he is. With no further expectation then a walk everyday, food in his bowl, shelter and some affection. We really could learn a thing or two from him. 

I came up with this simple recipe early yesterday morning, when I awoke early and needed to get my mind off thinking about the 'What ifs'. It has been a big hit with my little lady and so darn' simple!

Ingredients:

 1.5 x cups Puffed Buckwheat(you could also use popped Popcorn, if not grain free)

1/2 x cup Organic Dried Blueberries (you could also use Dried Cranberries, always ensure you check the ingredients for hidden sugars and preservatives. Dried Fruit are often sold as 'healthy' options, yet packed with added sugars.I use Honest to Goodness brand)

2 x tbs Sunflower Seeds

2/3 x cup Melted Coconut Oil

1/4 x cup Raw Cacao powder

1 x tsp Raw Mesquite powder

2 x tbs Pure Organic Maple Syrup

Method:

Add all ingredients into a large mixing bowl and stir well until all of the dry ingredients are coated in what looks like a chocolate sauce. 

Line a loaf tin with baking paper, and pour mixture into the tin. Using the back of a spoon press down and compact all of the ingredients. Let it set in the fridge for at least 20 minutes or until hard.

Slice and Enjoy!

Remember.. the coconut oil will start to melt if left out of the fridge or in warm temperatures. Its best to keep this one refrigerated. If you are sending this as a lunch box treat to school. It should be fine during the winter months in a cooler bag. 

Love & Gratitude

X

Yummy Tummy Toddler Pot Pie

After our babies horrendous day yesterday coming down from her sugar and additive high, brought on from her day spent at daycare on Friday. Hubby and I decided to get her outside nice and early this morning. We always find that she is much calmer and happier when she is outdoors, exploring new surroundings in nature. So today we took her to the beach that my husband grew up on as a child, to explore the caves at low tide. We had a beautiful picnic on the sand of raw veggie sticks, pesto dip, fresh fruit and leftover chicken from last nights dinner.

With each breathe of fresh salty air that we all breathed in the more our long and exhausting Saturday washed away and our beautiful alert and happy child returned to us. She climbed rocks, splashed in rock pools and played hide and seek in the caves. The sun beamed down on us but the winter air was chilly, it was exactly the recharge we needed.

Our little lady fell asleep in the car on the way home and hubby and I kept driving, savouring the hour of quiet time where we could have an uninterrupted conversation... which of course was all about how wonderful our baby girl is. Isn't it funny how we do that? Wish for some child free time, and then miss the heck out of them when you get it?

When we returned home, hubs kept our little lady outside for the remainder of the afternoon. Drawing with chalk on the front path, jumping on the trampoline and riding her scooter down the driveway whilst I cooked dinner. Outdoor play certainly works up a healthy appetite.

I really wanted to refuel my baby with lots of nutritious veggies tonight, so I created a delicious hearty cottage pot pie. I served it to my little lady in an individual pie ramekin, sometimes its all about the way we present food to our children which determines whether it gets eaten or not. My baby loves to feel like a "Big Girl" at the moment, so serving her own individual pie in a ceramic dish instead of plating some up in one of her plastic bowls certainly did the trick in making her feel like a big girl. She absolutely loved this meal. With every mouthful that she took, I felt like she was being healed from the inside out.. never underestimate the power of good wholesome food.

Ingredients:

500 grams Organic Grass Fed Beef mince
500 grams Organic Freerange Pork mince
1 x onion (diced)
2 tablespoons Ghee (frying)
2 x garlic cloves (diced)
1 Carrot (shredded)
1 Zucchini (shredded)
1 Eggplant (diced)
1 Celery stalk (diced)
3 large button mushrooms (diced)
2 large tablespoons Garlic & Herb seasoning (I use Flavorgod additive free seasoning)
2 teaspoon mixed dried herbs (Marjoram, Sage and Thyme)
2 teaspoon Himalayan Salt (or season to taste)
1/4 teaspoon ground black pepper
2 cups Bone Broth
1 tsp Tapioca flour (whisked into 1/2 cup boiling water)
2 tablespoons Chia Seeds
1.5 tablespoons Organic Tomato Paste
1 Full head of Cauliflower

Method:

1.Using a deep iron cast pot melt the Ghee over Medium to high heat, add in onions and sauté until translucent. In  a separate pot of boiling water, boil Cauliflower until soft drain and set aside the cauliflower.
2. Add Garlic and sauté until just softened but not starting to burn, add in Beef and Pork mince and continually fold over until browned.
3. Once the mince is completely browned off add in the Carrot, Zucchini, Eggplant, mushrooms and Celery and stir through well.
4. Add seasoning, mixed herbs and salt and pepper. Continue to fold through and stir well.
5. Add Bone Broth over high heat until it starts to bubble. Reduce heat and add in the water with Tapioca Flour. Add Chia seeds and stir through until the liquid starts to thicken and reduce.
6, Once the Broth has thickened, stir through the Tomato paste. This will allow the broth to thicken further. Keep stirring so that it does not stick and burn the bottom of the pot.
7. Process the Cauliflower in a food processor for a smooth purée or mash, season to taste and grate in a little nutmeg.
8. Separate your pie filling into individual ramekins or save yourself the extra clean up and use the iron cast pot that its currently in. Top your pies/pie with the cauliflower puree and bake in the oven for 10 - 15 minutes. I also grated a little Organic Bio-dynamic Cheddar on ours and let it melt under the grill and bubble. (this is optional, you could also add some nutritional yeast for a dairy free option)

This really was such a comforting, delicious and hearty winter meal. I can't wait to make it again!

Love & Gratitude

x

Simple Salmon & Quinoa Lunchbox Patties

Quick and easy nutritious lunches to go, seem to be the meal we mumma's struggle with the most. When you are at home, its easy to offer healthy leftovers from the night before or whip up a quick omelette but when you are out and about surrounded by other kids eating sandwiches, biscuits etc.. it gets a whole lot harder.

I've decided to make a few quick lunch box options for Lady Lalo each week and freeze portions, so that I always have something on hand to pack for her on days when our mornings are filled with activities and play dates. Today I came up with these nutrient dense little patties, loaded with omega 3's, Calcium, Iron and Fibre. A perfect little lunch box treat, and they were a big hit with my little lady and my hubby which is always a bonus!

Ingredients:

-1 x can Red Salmon (415g) - use the best quality tinned salmon you can find, always buy brands that support sustainably caught seafood.
-Small handful of fresh parsley
-Juice of 1 lemon
-1 tsp Herbamare (or seasoning of choice and to your taste)
-2 tablespoon Organic Extra Virgin Olive Oil
-1 x cup cooked Quinoa (I always cook my quinoa in Bone Broth for extra nutrients and flavour)
-1 x tablespoon Flaxseed Meal
-1/4 tablespoon Chia Seeds
-1 Freerange Egg

Method:

(preheat oven to 180 degrees)

1. Drain liquid from the salmon and remove the vertebrae bone. (Don't bother removing any of the smaller bones, these are completely edible, full of calcium and will break down in the food processor)
2. Add Salmon, Lemon juice, Parsley and Olive Oil into a food processor. Process until all combined and parsley is chopped finely within the salmon.
3. Transfer into a large bowl and mix in the remaining ingredients, combine well and season to taste.
4. Line your tray with baking paper. Using your hands take the mixture and mould into patties on the baking paper.
5. Bake for 20 minutes (10 mins on one side until lightly browned, flip and 10 mins on the other side)

I tried to make these as mess free as possible, so they are an easy lunch for my little lady to eat on the go, hence why I have used Chia Seeds as well as Flax and Egg for binding. This is to absorb any excess moisture. My little lady did not mind it at all, but if you find these to be a little dry you could pair them with a yummy natural yoghurt and cucumber dressing or a healthy kale & chickpea hummus. Also you could try to add some extra moisture to the mixture by grating some zucchini or carrot in.

Love & Gratitude

x

Slow Cooked Rainbow Bolognese with Quinoa

Yesterday I attended an online webinar run by a very successful Australian business & wellness coach. I came out of it filtering in my head what I actually thought was beneficial to me and my dream of becoming a Health and Wellness Coach and what items had no relevance at all. Overall, I was a little disappointed in the approach that was taken by the host. It’s been running over and over in my head and the more I think about it, the more sterile and distant it feels from my actual dream & reality of what I want to do. The approach felt fake, like a pyramid scheme with a pretty little face but a hidden agenda. I was so saddened by this.

I started to think that I was naive to genuinely feel like I could help and guide people on a healthier path. Free of fad diets, packaged foods and misconceptions. Free of ulterior motives, I want to teach parents about healthier food choices for our future generations. How to read labels, how to decipher ingredients, how to create healthy nourishing meals from scratch without the need for pre-packaged additive filled foods. Just as I was starting to question my own motives and dreams, I suddenly remembered something that the host from the webinar said that resonated with me. That the biggest hurdle that Wellness coaches face is Self-Doubt. This is something that I have struggled with throughout my whole working career, talking myself out of following my passion because I over analyse and convince myself that I don’t have what it takes. I started to realise that I was doing the exact same thing here, by blaming the approach that the host took to overshadow my own disbelief within myself.

Isn’t it amazing how our mind works when it is clear? 2 years ago I would have never been able to put the pieces of this puzzle together so clearly. I would have over analysed, started to get anxiety and probably would have ended up having a panic attack a few days or weeks later from pent up worry that I was not on the right path. Now, with a clean mind and clean body (free of any brain clouding nasties) I see that I was trying to convince myself to let go of my dreams yet again… But this time, I’m stronger than that. So I choose to overcome the self-doubt, to push through, to fill out that enrolment form, write myself a list of To-do’s and get my head back in the game. Because, when you think about something every moment of every day, than that’s enough of a sign to tell you to follow that dream and make it a reality. Just as a side note, I’d like to add that I haven’t had a panic attack or anything that even comes close to resembling a feeling of anxiety since mid-September 2014 (over 9 months ago) and we commenced transitioning to our wholefoods lifestyle at the end of September. Wow!

Now, as I was tuned into the Webinar yesterday, and my baby was napping, I was also multitasking and cooking dinner, whilst writing down this recipe (Because I’m a mumma, and we are superwoman).

I’ve named this recipe “Rainbow Bolognese” because it literally has vegies of every shade of the rainbow in it. If you have a fussy eater and struggle to get enough vegetables into their diet, you need to give this one a go. It’s a SO simple throw it all in and leave it for 4 hours type of recipe – the ones I love most! And as always I cook for an army so there are always plenty of leftovers for lunch and even Breakfast, which is exactly what I had for Brekkie this morning. 

Please always keep in mind that my recipes are designed around my toddler, so I always go easy on seasoning and spices. Please season to your own individual taste and add in fresh herbs of choice. I didn't have fresh herbs on hand so I used dried. 

Ingredients:

1kg Grassfed Beef Mince

1 onion (diced)

2 tablespoons Garlic powder

2 Carrots (grated)

2 Zucchini (grated)

6 button mushrooms (finely chopped)

1/2 head of Purple Cabbage (finely chopped)

3 teaspoons Organic Tomato Paste (separated in 1.5 teaspoon lots)

2 teaspoons Italian mixed dried herbs (Basil, oregano, thyme, parsley)

1/2 cup Bone Broth

1 Tablespoon Ghee (for frying)

1 Tablespoon Chia Seeds (optional, I add these for the extra nutritional factor and because they absorb some of the liquid throughout the cooking process and allow the sauce to thicken)

Himalayan Salt - season to individual taste.

1 can Organic crushed Tomatoes

Method:

1. Over medium heat, sauté onion in ghee until translucent.

2. Add beef mince to onion and brown off well. Discard any excess liquid that is in the pan with the mince, and keep frying off. 

3. Add Garlic Powder to the mince and stir through, add 1.5 teaspoon Tomato paste and stir through well.

4. Transfer the mince into the slow cooker, add all other ingredients in and stir well. 

5. Slow cook for 4 hours. season to taste once cooked. 

Method for Quinoa:

I use the same rule for Quinoa as is for Rice, one cup seeds to 2 cups of liquid. I always cook my quinoa in Bone Broth, it soaks up and absorbs all that nutrient dense goodness and adds a lot more flavour. I use a very simple microwave rice cooker to cook my quinoa usually for about 8-10 minutes, making sure to take it out every 3-4 minutes to stir and add in more liquid if required. If you don't want to use the microwave this can easily be done on the stove top too. 

My recipes are made to be quick and easy to encourage time poor families to eat nutritious healthy foods. Yes, I may use short cuts and non traditional methods of cooking by utilising appliances like pressure cookers, slow cookers and the microwave from time to time, because I am a working mumma and I just don't have the time to spend hours on end in the kitchen. Of course, if you don't like to use the same methods of cooking, please feel free to adapt my recipes to suit YOUR style, there really is no one size fits all. :)

Love & Gratitude

x

Creamy Immune Boosting Cauli Soup

Its that time of year. When runny noses, dry coughs and daycare bugs are always lingering. Luckily, since we started our wholefoods journey illnesses don't linger for too long, we seem to be able to fight off the bugs much easier this year.

Earlier in the week my hubby had a mild case of Man Flu and my Little Lady was sporting a horse-like cough. I made it my mission to fill them both up with lots of veggies and healing foods. This delicious soup is loaded with all the best ingredients and it worked a treat. The following day, they both woke up right as rain... Isn't food amazing! Who needs drugs when you have the best medicine sitting in your fruit bowl, fridge and pantry?!

Ingredients:

1 Tablespoon Coconut Oil for sautéing
2 x onions (chopped roughly)
2 x garlic cloves (chopped roughly)
1/2 head of Cauliflower
1/2 Jap Pumpkin
2 Zucchini
2 Carrots
1/2 teaspoon cumin powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon turmeric powder
1 teaspoon garlic powder
3 cups Bone Broth
Season with Himalayan Salt to taste

Method:

1. In a large stockpot or pressure cooker, saute onion in coconut oil until translucent
2. Saute garlic with onion and add in all of the spices.
3. Stir and fry off spices until aromatic
4. Add in all chopped mixed vegetables and stir through the spices, garlic and onion
5. Add Bone Broth and place the lid on the pot. I pressure cooked mine for 30 minutes on soup setting but you could do this on the stove top or slow cooker - just adjust times and temperature accordingly.
6. Once cooked and all the vegetables are tender, blend with a stick blender until the soup is a smooth creamy consistency. Season to Taste and Serve with my Chicken and Mushroom creamy topper.

Ingredients for topping:

100 grams organic button mushrooms (chopped finely)
Large handful of cooked shredded chicken
1 Tablespoon of Lemon, Herb and Garlic seasoning (or good quality additive free seasoning of choice)
3 Tablespoons Bone Broth
2 Tablespoons Coconut Cream
1 Tablespoon Ghee (for frying)

Method for topping:

1. Sauté mushrooms in Ghee over medium heat, until almost tender
2. Add chicken and stir through the mushrooms, add seasoning of choice and stir through the chicken and mushrooms.
3. Add Bone broth, one tablespoon at a time and stir through until absorbed into the chicken and mushrooms.
4. Add coconut cream, stir through and remove from heat.

This topper adds amazing flavour and texture to the soup, my little lady loved it on its own too. I also used this same mix as a topper for our Paleo Pizza's too. It would also be great served over Cauli Rice. So versatile and so delicious!

I hope this rids the winter germs for you and your family, just as it did for mine.

Love & Gratitude

x

Lady Lalo's Chocolate Mud cake with hidden veggies!

On Thursday my little lady turns TWO. Today we celebrated her birthday at my parents house with a family BBQ, surrounded by our loved ones. 

As the days go by in the lead up to the big Two. Its dawning on me that Lady Lalo is no longer a baby. She is growing into a beautiful, intelligent little girl. She is aware of the world around her, She knows what she likes, what she wants and what to do to get it. She is stubborn, beyond all measure. She is heart-achingly gentle and kind. She is smarter than I ever thought was possible for this age. She is growing. Every day, every minute. With every new word, new sentence, new colour learnt, new song recited, new dance move adapted.... she is growing. 

Today I sat back and watched her lnteract with her great grandparents, with family friends young and old, with family pets and with herself. Watching her blossoming imagination, watching her put a dummy in her dolly's mouth and pat her back while she rocked back and forth and sung her a little lullaby (in Italian). I was overcome with pride, to be raising this incredible child. 

One day I hope my little lady reads these posts and takes comfort in these words. Everything I do my love is for you, every time I tell you 'later' when you ask me to play and I'm too busy cooking dinner... I promise I am just trying to make sure that you get the best most nutritious meal to make you grow big and strong. Every time I pick you up, when you really want to walk... I promise its to keep you safe from harm my darling. Every time I leave for work in the morning and you wave goodbye to me from the back door with that sad look on your face... I promise its so that we can give you everything you want and need my love, so you never have to want for anything. I hope you know, that every time my heart beats its beating for you my baby. 

Happy Second Birthday sweet girl... Thank you for choosing me. 

This recipe made 24 cupcakes and a whole Birthday cake. Halve the recipe if you don't require that much.

Cake Ingredients: 

2.5 cups Hazelnut Meal

2.5 cups Almond Meal

1 cup Raw Cacao

4 teaspoons Baking Soda

2 teaspoons Himalayan Salt

12 Freerange Eggs

1 cup Raw Honey

1 cup Coconut Sugar

4 Zucchini's (shredded)

8 tablespoons Coconut Oil (melted)

Coconut Oil or Olive oil spray for greasing

Method:

1. Preheat oven to 180 degrees

2. Grease cake or muffin tins

3. Mix all dry ingredients in a large bowl

4. Add eggs & Honey into a food processor and process until all combined. 

4. Add wet ingredients to dry and stir well with a spatula. Combine well so that there are no lumps

5. Add coconut oil into mixture and stir well until combined 

6. Add grated zucchini and fold through well. 

7. Pour into cake tin and bake for 20 - 25 minutes or until a skewer is inserted and comes out clean. 

8. Allow to cool before icing 

Frosting Ingredients: 

200 grams Medjool Dates (preferable organic with no added sugar)

6 tablespoons Coconut Cream

2 tablespoons Raw Cacao

1/2 teaspoon Vanilla Paste

1 tablespoon Honey

2 tablespoons coconut oil (melted)

1 tablespoon Boiling Water 

Method: 

1. De-seed the dates and place in a food processor with coconut cream and boiling water. Process

2. When the dates resemble a thick paste, add in the raw cacao, vanilla paste  and Honey. Process until all combined.

3. Add in coconut oil and mix well with a spoon. 

This cake really is proof that there is no need for refined sugars, dairy , gluten or additives.. We can create healthy alternatives that are just as popular with the kids and adults alike. 

Love & Gratitude

X 

Toddler Style Chicken Cacciatore

My little lady has become quite the fusspot of late, so when I made this dish for her and she LOVED it the other night I decided it was definitely worth posting. I also don't want to lose my recipe so adding it to the blog is my own personal recipe book!

I hope you get as much success with this recipe as we did. It is a perfect toddler or adult meal, enjoyed by kids big and small!

Ingredients:

4 x large Freerange (preferably Organic) Chicken Thighs (cut into quarters)
1 x Leek (chopped thin)
1 x Carrot (diced small)
1 x Zucchini (diced small)
1/4 capsicum (as above)
1 full cup chopped Baby Spinach
1/2 cup Organic Pitted Kalamata Olives (when cut in halves)
1 tablespoon Garlic Powder
1 teaspoon Minced Garlic
2 heaped Teaspoons Organic Tomato Paste
1/4 cup chopped Parsley
2 teaspoon Herbamare (or season to taste)
2 teaspoon Italian dried Herbs
200g (1/2 can) Diced Tomatos (I use Honest to Goodness brand as the cans are BPA free)
1/2 cup Bone Broth
1 large tablespoon Flaxseed Meal
1 tablespoon Ghee (or quality fat of choice)

Method:
(I used a pressure cooker, but you could just as easily make this in a slow cooker or on the stove top. Just adjust the cooking time.

1. Saute Leek in Ghee or other good quality fat until translucent.
2. Add in all chopped vegetables, tomato paste, Garlic and dried herbs &spices. Stir through until all coated.
3. Pour in Bone Broth and Tomatos and let simmer.
4. Season sauce to taste.
5. Add in Chicken and cover. I pressure cooked for 20 minutes.
6. Once cooked, stir through the fresh parsley and serve.

I hope this delicious dish is as popular with your little ones as it was with mine.

Love & Gratitude

x

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