Tuesday, October 23, 2012

One of our staples - Peanut butter stir-fry

I have to apologise for the dodgy iphone photo.
This meal was consumed in minutes so i didn't have time to grab my proper camera.

I’ve mentioned in a previous post that I’m trying to be a little more laid back when it comes to trying new meals. I’m now limiting new meals to 2 or 3 times a week. The stress of all the efforts and no one eating just became too much for the girls and me. 

I wanted to share one of our regular meals with you. It’s super easy and it’s now a big hit with all of us. This stir-fry dish is super quick to make, especially if you use fresh noodles that only need to be rinsed before adding to the stir-fry. 

I sell it as the peanut butter dish. You can decide what meat you would like to use, I just use what I have in the fridge or freeze. Some ideas could be pork or chicken mince, chicken breast, sausage or even tofu. 

So here’s a very basic ingredients list for you. You can pick and choose whatever ingredient makes your little one happy. All you have to remember when doing your weekly shop is the coconut cream and noodles; you would normally have everything else in your cupboard and freezer.

Ingredients
Meat of your choice,
I small tin of coconut milk
Peanut butter (put as much or as little in as you please)
1 tsp of sugar (a little sweetness goes a long way with this dish)
Any vegetable that you can find.
Fresh noodles

Method
    1. I normally start buy stir-frying ½ an onion until it becomes soft. I then add the meat of choice.
2.
Once the meat is cooked through I pour in the chosen vegetables and then and the coconut milk, sugar and peanut butter.
    3. Once everything is hot, you are done. 
   
For other great ideas head over to our facebook page

 

Friday, October 19, 2012

Chia seed banana bread and coconut sugar


When I started my very strict diet a few months ago, I stumbled upon coconut sugar, and even though I’m off the diet, we still use this beautiful product on a daily basis. Coconut sugar has loads of health benefits (listed below), but more importantly this sugary goodness also tastes so, so, so good (almost like toffee). You can use it just as you would use normal sugar. I probably wouldn’t make a sponge with it but it’s great for things like banana breads, muffins, stir fry’s and is great in coffee. For more information head to Loving earth (I’m not being sponsored for this, it’s just a great product that more people should know about).

Some of the health benefits are:
1. Compared to brown sugar, Coconut Sugar has twice the iron, four times the magnesium and over 10 times the zinc.
2. Its GI rating is 35. In comparison, most commercial Honeys are GI 55 and Cane Sugars are GI 68. Low GI ratings allow for a slow release of energy, efficiently fuelling your day-to-day activities and avoiding the “highs” and “lows” associated with most commercial sugars.
3. Cane Sugar Free 
Gluten free
Dairy free 
Low GI 
Vegan 
Fair Trade

Yesterday I was meeting some friends at the beach and wanted to take some banana bread, I didn’t have any eggs so I added more banana to the mixture. I also used coconut sugar instead of brown sugar and I added in some chia seeds and LSA (Linseed, almond and sunflower seed mix) for good measure. The outcome was great and it was really moist due to the extra banana. Next time I’ll turn these into muffins to save on baking time. 



Chai banana bread (no egg)

Prep time: 10 mins

Ingredients
21/2 cups self-raising flour
¾ cup coconut sugar (or brown)
1 cup milk
2 tbs butter
1 tsp vanilla essence
3 ripe bananas (mash 2)
¼ cup chia seeds (optional)
¼ cup LSA

     Method
1. Preheat oven to 180C
2. Combine all of the above ingredients. Mix until the mixture is completely moist and mixed through. 
    3. Pour into a lined loaf tin. Top with the extra banana on top.
    4. Bake for 30 - 40 mins.
 





Monday, October 15, 2012

Baked veggie spring rolls


When strangers get to witness my excitement when my girls consume a new variety of food, they can’t be blamed for thinking that I had just won the lotto. Yep, it’s the small things that bring me such joy, who needs the millions of dollars I ask you?! I had a big moment the other night when we were out for a Chinese meal (yep, people do still go out for Chinese), BOTH my girls loved the spring rolls. Sure they aren’t the healthiest of dishes but who cares, they tried something that didn’t have the words pasta involved.

Next supermarket shop I was out buying everything that I needed to recreate the spring roll in a healthier version. And now I share this recipe with you. I baked the rolls instead of frying and they tasted just as good, if not better. I was surprised at how easy these were to make. Let me know if you give these a try.

Preparation time
20 minutes

Cooking time
15 minutes

Ingredients
  • 100g dried rice vermicelli noodles
  • 1 tbs Homebrand Peanut Oil
  • 3 garlic cloves, crushed
  • 4cm piece ginger, peeled, finely grated
  • 1/4 can water chestnuts, crushed
  • 1 large carrot, grated
  • 1/2 small Chinese cabbage (wombok), shredded
  • 14 large rice paper spring roll wrappers
  • 2 egg yolks, lightly beaten
  • spray olive oil
  • plum sauce, to serve
Method
  1. Preheat oven to 200ÂșC.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain, and using scissors, cut into 4cm lengths. 
  3. Heat peanut oil in a wok over high heat. Add garlic and ginger. Stir-fry for 2 minutes. Add chestnuts, carrot, cabbage and noodles. Stir-fry for 3 to 5 minutes or until vegetables are just tender. Transfer to a bowl and allow to cool. 
  4. Place 1 spring roll wrapper on workbench with 1 corner facing you. Place 2 tablespoons of filling across corner. Brush wrapper edges with egg yolk. Fold corner over filling, then roll up firmly, folding in edges. Press to seal. Place on a tray, then repeat with remaining wrappers and filling. Cover and refrigerate until required. 
  5. Line a baking tray with non-stick baking paper. Place rolls onto the tray. Spray spring rolls with oil. Bake for 10 minutes. Turn. Spray with oil. Bake for 5 minutes or until lightly golden. Serves 7 (makes 14)

You can find this recipe and more from Toddler Tastes at the Woolworths baby and toddler club

Monday, October 8, 2012

Just a little update on the last 6 months or so


I thought ‘d give you all a little update in to what has been happening of late in our little world. There have been so many things on the go that I fear that this blog has fallen by the way side a little bit but I’m happy to admit that things are finally settling down (for a little bit at least!)

About eight months ago my face decided to surprise me with adult acne (I cringe just saying that word), the doctors believe that my hormones have gone crazy since finishing breast feeding. So I’ve been trying every pill, cream and medication around. A friend put me in touch with a naturopath who I can only describe as being hardcore b*@ch. I was put onto the caveman diet and was only allowed to eat vegetables, nuts and protein, every mouthful had to be written and emailed daily to make sure I wasn’t enjoying life. I have to admit that I did feel amazing and my skin was looking better but it was a very anti social diet and I was missing having the odd treat. I felt that I was really grumpy with the world and my hubbie and girls would also agree! 

I can’t complain too much though as my body was so pure that it lead to pregnancy number 3. Yep, I’m up the duff again. So immediately the vomiting began and out goes the caveman diet and in comes the bread, pasta and anything white. All that hard work with my diet was undone within days. But anyone that suffers morning sickness will understand that it’s all about survival in this stage, and we can’t be precious about what goes into our mouths. I really struggled with the first four months; my poor girls watched a lot of TV in this horrible period.

Amongst all of this time, my hubby was training to swim the English Channel. This is a massive challenge and I’m totally behind him, the commitment that he has shown is amazing, he (we) have given up a lot for him to fulfil this dream. Due to all the training this has meant that the last six months or so has meant that the fish in the ocean have seen him more than we have and this has been hard for everyone involved but it has been worth it and I try to keep my complaining to a minimum! 

We just returned from the UK a couple of days ago and sadly our dream of crossing the Channel didn’t happen due to the weather being too horrendous in the swimming window that was given to us. The winds were too high which meant that no one was allowed to swim. As you can imagine our disappointment was massive but you can’t give up, especially as Hubby has raised around 40k for a great charity. So we will do it all again next year. Hubs started his training schedule again this morning, so it’s life as normal in that respect. I really admire him for doing it all again, it’s not easy. 

And now lets talk about food, as that is what this blog is all about. Miss F is getting better. Yes, she will ask for pasta every day but I try to limit it to every 3rd night or so. I don’t feel too bad about feeding them pasta, as there is always a different variety of vegetable and protein in there every time. The great thing about Miss F is that she is trying more things. She may not like it, but it satisfies me to no end if she just takes a bite. 

Little SS will be turning 2 in Jan, so we’re already experiencing some of the classic signs of the terrible 2’s. She is much better at eating meat than her big sister but if something doesn’t look appealing, I’ll find it on the floor and there will be a massive drama about it. 

I try not to let their eating habits worry me; they will get there in the end. I make sure I try a couple of new meals every week but I also stick to their faves. The fights and disappointment aren’t worth it for everyone involved. 

So that’s about it in a nutshell. I apologise for such a long blog, but I really wanted to share the latest happenings in our lives. I have some exciting things planned for the blog, and I still love that fact that my recipes are being shared on the online Woolworths baby and toddler club. It excites me that this little idea that I had for a blog isn’t such a crazy idea after all! Thanks so much for all of your support, it really helps. So as they say… stay tuned and thanks for reading.

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