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.
I love Italian food, all of it, every inch of pasta and lasagne or pizza and calzones! My all time favourite though is Gnocchi, it’s tasty, simple and you can add any sauce to make it great. Italian is by far my favourite food group but of course it’s loaded with carbs and gluten and well that’s just not going to work for little Mr B’s virgin gut. So I had to make some changes if I was going to introduce any of it into his diet. You may have already noticed we use rice pasta as a replacement for wheat pasta but since I’m making my own Gnocchi from scratch I thought I would also replace the potato with pumpkin to make sure there was more the one veggie in this too.
It was a hit at dinner time, although I should have made the pieces a bit smaller as they turned out a bit gluggy (as gnocchi can be) and it was sticking to the roof of his mouth so he was eating it like a dog eating peanut butter and I ended up cutting it a bit smaller for him 🙂 other than that these went down a treat!
600g cooked and cooled pumpkin
75g coconut flour
100g white spelt flour
1 tsp minced garlic
1 tsp dried rosemary
1 red onion diced
1 can diced tomato
A handful of regular spinach chopped
Handful of baby leaf spinach chopped
Mash the pumpkin with a fork, add 1 egg and garlic and mix with the fork. (Make sure you let the pumpkin cool or you will cook the eggs who you add them and the mixture won’t stick together).
Add the coconut flour and give it a good stir through (with a spoon if you like) till it is completely mixed in. Let it sit for a few minutes (I had to change a nappy, so I probably let it sit for about 5min) as coconut flour really absorbs liquid. Then add the other egg and the spelt flour and give it a really good stir till it forms a sticky dough. Break off little balls and add them to boiling water. When regular gnocchi is cooked it rises to the top of the water but these didn’t so I just and to keep taking one out and checking it. You may have to do the same. Ours took about 10-15 min to cook and they stayed a little bit sticky which normal gnocchi doesn’t.
While that us cooking fry your diced onion until cooked. Add the can of tomatoes and simmer to they are warmed through, then add your spinach and cook till wilted. This took just a little shorter than the 15 minutes the gnocchi took.
Hubby and I sprinkled some Parmesan cheese on top which finished it off nicely but Mr B just had it plain.
We’ve always made our burger patties ourselves and now that we are feeding a cute little man with a virgin tummy we are being eve more careful with our ingredients than ever before. I really thought our burgers would have to be for adults only as we usually use tomato sauce and BBQ sauce in our recipe, not to mention salt and pepper. I still wanted them to have some flavour and not be to dry or just fall apart when cooking and so I concocted this recipe.
3 tbs diced tomato (we just used some from a can)
2 tbs breadcrumbs
1 tbs mixed herbs
1 tbs rosemary (I love rosemary with meat)
Mix it all in a bowl, I find using my hands really works it in well. For into small balls and place into a hot pan. Flatten with a spatula and fry till brown on both sides. For Mr B I noticed if it was a little bit blackened it would be to hard for him to eat so try not to over cook it.