Ok so I know it’s been way to long since my last post! I blame the hard work we’ve been pitting into the start of our new business Bubs and Up (which you can find on Facebook)… Anyhoo
We are really enjoying this new cinnamon raisin loaf for breakfast and it’s an easy one to make the night before, or if you are like our family,really early I the morning so it’s nice and fresh 🙂
2 cups almond flour
1 tbsp coconut flour
2 tbsp ground cinnamon
1 tsp baking soda
Pinch sea salt (not recommended if your child is under a year old)
1/4 cup honey
1/4 cup coconut oil, melted
2 tsp vanilla
1/2 cup raisins
1/4 cup goji berries
1/4 cup macadamia nuts (optional)
Preheat oven to 170 deg Celsius
Line a bread tin with parchment paper.
Combine almond flour, coconut flour, cinnamon, baking soda, and salt in a medium sized bowl.
Combine eggs, honey, coconut oil, and vanilla in a larger bowl and mix with an electric beater until all ingredients are well mixed.
Slowly add dry ingredients to the wet, and continue mixing.
Once everything is well mixed, add raisins, goji berries and macadamia nuts
Pour batter into bread tin and bake for about 35-45min or until toothpick comes out clean.
We enjoyed it with plain with some butter but I’m sure some nut butter or jam would taste just as nice
Thanks to the busy holiday season we were a little more unhealthy than we might usually be. In fact I still have some ready made pizzas in the fridge that hubby and I were eating for a quick and easy lunch. One of the unhealthiest things we gave Mr B was some fish fingers. Now don’t get me wrong if you buy ready made fish fingers I’m not judging, but for us the amount of wheat and salt or the type of acidity regulators in the ingredients just don’t sit right with me when it comes to our little man’s maturing gut.
Anyway, so since he just loved eating fish in any form I thought I would try make my own fish fingers.
(This recipe depends on how much fish you have so just keep adding more of each ingredient as you need it)
White fish (we used Hoki)
Set up the ingredients in their own dishes and cut the fish into strips.
Dip the fish strips into the flour first (coating the whole piece at each stage), then the egg and finally the coconut.
Fry immediately in a medium pan with oil of your choice. For this recipe I would suggest coconut oil but olive will do too.
Let them cool before serving, we also checked each piece for bones when we were cutting them into strips.
We served this with homemade potato and sweet potato chips coated in rosemary.
Well we are finally back into the swing of the New Year and as much as I would like to say we are starting off the year with a bang or with great new ideas and lots of energy it’s ended up being more like a slow waddle into the year, while yawning and carrying a teething baby one hip and holding a cup of coffee in the other hand. But we made it here to 2014 in one piece and loved every minute of the busy holiday season and having a baby around to help make it even more exciting and special.
To get us back into our routine we have a very simple veggie omelette recipe for you. This recipe fed all 3 of us so you may want to cut back if it’s just for your bub.
6 large eggs
1/2 tsp rosemary
1 tsp mixed herbs
1/2 cup of diced tomato (roughly 1 big tomato or 2 smaller ones)
1/2 cup diced zucchini
1/2 cup diced ham
1/2 cup grated cheese (we used tasty cheese)
1/2 cup of crumbled fetta
(You may have noticed in previous posts that we don’t usually give our son cheese, but healthy eating kind of took a back seat during Christmas so if you are dairy free just leave out the cheese and add more of the veggies. Which is probably what I will be doing next time).
Mix all the ingredients together in a bowl except the herbs and egg and set aside.
Beat the eggs until they are light and fluffy.
Add the herbs to the egg and mix through.
Heat a pan over medium heat (you will need a pan that has a lid) and add a splash of oil or butter to prevent sticking. You may need to add more between each omlette depending on the type of pan you have.
Pour enough of the egg mixture into the pan to coat the bottom of the pan evenly and place the lid on the pan. I find the thicker omelettes tend to be easier to work with but it’s up to you how thick you want them.
Just before the egg is cooked all the way through add some of the veggie mixture to one side of the omelette and fold the omelette in half, replace the lid and cook till the cheese is just starting to melt.
If you have any left over veggie mixture fry it up in the pan after you have finished making your omelettes, as it turns into a delicious saucy mixture, and pour over the top.
After a very busy weekend I thought today’s breakfast had to be healthy and easy.
This is one of my favourite breakfast combos, some good healthy fats and proteins to start the day. It’s also tasty, super messy and a good challenge for my sons dexterity.
I must admit though after putting this on a wrap I realised I could have just sliced the avo up and given him scrambled egg and avo with out the gluten filled wrap… Oh well.
2 eggs scrambled
1 whole wheat wrap
Mash the avo up and spread it onto the wrap pour the egg over and spread it out too.slice into appropriate sizes for your little ones dexterity and breakfast is ready.
This is another one of those go to meals in our home, especially when I don’t have time to make something or I want to use up extra veggies. You can basically substitute any of the veggie ingredients and it should still come out great (hence the name, it’s impossible to get it wrong).
I must admit we have been trying to keep Mr B from having too much dairy, in fact I never use it in his homemade meals but I wanted to change up the original recipe and leave out the wheat flour, so I thought I would leave out one ingredient at a time. Next time I make it I will try a dairy free version instead. Oh and I should mention we have a Bellini, which is the cheaper version of the Thermomix, so if you don’t have either of those you can try make this in a food processor or just grate the vegetables and mix it all up in an ordinary bowl.
1/2 c flour (I used spelt)
1/2 c butter (really soft or melted)
1 c milk
1 c cream
1/2 c grated cheese
1 tsp Mixed herbs
Any veg you like, we used: 1/2 capsicum, 1 tomato, 1 carrot, half head broccoli, bunch of asparagus
In the Bellini (food processor, thermie or grated) blend the capsicum, carrot and the tomato on sp 5 for 5 sec.
Meanwhile chop up the broccoli and asparagus into nice chunks and add to the bowl, mix on sp 2 for 5 sec
Scrape down the sides and add the rest of the ingredients and mix on 1 for 1 min.
Pour it into a greased pie dish, sprinkle with a handful of cheese if you want and bake at 180 deg for 40 minutes.
If you have any questions about cooking with the Bellini, please feel free to ask us and we will try our best to help you out 🙂
One if the hardest foods to try get my Mr B to eat is porridge. We all know oats have fantastic health benefits and is a great breakfast food but because we don’t spoon feed, it’s been really hard to figure out how to get them in him.
We have tried different ways to do this and have found a few variations but today we tried these porridge cakes .
We didn’t use her all of recipes but the base gave us a good starting point.
I made three variations so that Mr B still got his usual amount of fruit for breakfast (although I did give him a kiwi to eat as we had to wait for the cakes to cool).
3 Tbs Oats
3Tbs Milk (we used Almond milk)
Mix the oats and milk and let them soak up the milk a little, then add the rest of the ingredients.
Pop them into the oven at 180deg for about 15 min. This will bring the cakes together but still leave the inside moist and porridgy.
Banana porridge cakes:
3 tbs Oats
2 tbs milk
1/2 mashed banana
1 tbs coconut
Apple cinnamon cakes:
3 tbs Oats
2 tbs milk
1 grated apple
3 tbs Oats
3 tbs milk
Ours made about 12 (4 of each flavour).
One of our definite go-to meals is Spag-Bol. My husband loves it, it’s easy to make and it’s fun and messy for Mr B.
Obviously you can just make this however you like, but here is our recipe for those of you who want it 🙂
2 cloves of garlic
1cup of peas and sweetcorn
1can diced tomatoes
Dice up your onion and garlic and fry it with the rosemary till cooked through.
Add your mince and brown it.
Add all your veggies and the can of tomatoes and simmer until they are all cooked through.
Serve on a bed of rice pasta. We only use rice pasta in our home because we are trying to eliminate any gluten based products from our diet but of course any pasta will do.