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.
Sorry we have been a bit quiet the last week. Christmas with a child is a whole new world for us and we have been so busy with all Mr. B’s events and play dates, shopping for pressies, decorating our home and just day to day activities. I still have some homemade pressies to make before the end of the week and of course a few Christmas parties to cook for but it’s all so much fun!
For now though how about an easy breakfast, today we had some delicious spelt scones and what I call homemade jam but it’s really just chunky puréed fruit that we spread on our scones.
The scone recipe is from a great book called I Quit Sugar by Sarah Wilson. She calls them Finnish scones and they are delicious.
1 1/2 c whole meal spelt flour
1 1/2 tsp baking powder
1 tbs Olive oil
180 ml water
Line a tray with baking paper. Mix the flour and baking powder in a bowl. Pour in the water and oil and stir with a woodie spoon until smooth. I usually cut out scone shapes but this time I accidentally dropped the baking tray as it was heading into the oven so I just salvaged what I could and made one big scone that I sliced into 4 (not all the way through) before placing in the oven. We baked it for roughly 15 minutes. For the “jam” I blitzed a handful of cherries (de-stoned), 4 good sized strawberries and 1/2 a banana in my. Bellini. It was delicious, messy and nice and healthy, with most of the jam ending up on Mr. B’s forehead (not sure how that happened though).
Let me know if you try this and what other “jam” combinations you try.
I love French toast, dripping in honey or maple syrup and covered in fruit! I especially prefer it with white bread and with a sprinkling of cinnamon sugar.
Delicious but it couldn’t be more unhealthy!
So what did I make for us over the weekend French toast roll ups. Now I would like to say that I managed to make these more healthy but alas that was not the case! It was however incredibly delicious and well worth having even if it is just once.
A couple of slices of bread with crusts removed.
Diced fruit if your choice, we used strawberry and banana
3/4 beaten eggs
Lay out your piece of bread place the diced fruit in a line on the slice, close to the start of where you are going to roll them. Roll the bread and give it a bit of a squeeze to keep it all together. Dip it in the egg as you would normally make French toast and fry them in a pan till golden and cooked through. Sprinkle with a bit of cinnamon if your baby likes it.
I would not add any extra sugar or sweetness to these if giving it to my Mr B especially if you have used white bread but we also don’t give him any refined sugars so white bread had him bouncing off the walls all day and super moody!
Busy, busy week in our household. Besides the usual run up to Christmas events and stuff, I took a few extra shifts at my old job to help out so our meals have taken a slight back-seat! Which is working out pretty well for us because little Mr B is having some terrible teething troubles and food has taken a big back-seat anyway. But between all that we have had some winners every so often and this one was a firm favourite with Mr B 🙂
It’s the usual Macaroni and cheese but I’ve stuffed it full of veggies and tried hard to get rid of as much dairy as I could.
So here is the recipe and see how you go:
(We used a standard sized baking dish but you might need to use less/more ingredients depending on the size dish you end up using)
1/2 head of broccoli
Put it all in the dish and give it a stir
For the sauce:
90g butter (I was going to use coconut oil cause I wanted to make it completely dairy free but forgot)
90g spelt flour (I say this is gluten free but someone mentioned to me that spelt still has a type of gluten in it so will have to do some research into that)
1l almond milk
Melt the butter over a low heat and stir in the flour till it forms a paste. Slowly stir in the milk and nutmeg until it thickens up and pour it into the baking dish over the above mix. Give it a quick stir to mix it all up thoroughly.
We didn’t add any cheese to this but topped it with a sprinkle of mixed herbs.
Bake in a preheated oven of 180deg for about 30min.
What a busy day, I’m only getting the chance to sit down now to do your breakfast post! We love fruit for breakfast, for lunch in fact even for dinner! So when the Wiggles were singing about it this morning I knew that’s what we were going to have for breakfast 🙂
We always try and eat what’s in season so in this fruit salad we have: Banana, nectarines, peaches, kiwi and delicious mango!
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.
If you have been following our Facebook page before we started this website, you may remember our failed attempt at baked cinnamon apples.
They were dry and took forever to bake (which if you have a baby you know isn’t ideal). I had a few porridge cakes left over from yesterday and thought it would be a good opportunity to try stewing some apples instead of baking them. Success they came out so tasty, a little bit sticky and syrupy and Mr B loved them!
Cut an apple into eight pieces.
Pour enough water into a small pot so it just covers the bottom and is about half way up the side of the apples
Mix a tsp of cinnamon into the water and place the apple slices in the pot.
Bring it the boil or until the apples are just soft but not falling apart yet.
I’m sure you would do this anyway but break an apple slice in half before giving to your baby as they stay incredibly hot in the middle.