Tag Archives: Healthy

It’s hot hot hot… Cool down with some summer Popsicles

Below are some super easy Popsicle recipes to get you and the kids through summer. I must admit they are my healthy treat at the end of the day when I’m craving something sweet. You can use any type of yoghurt, reduce fat or flavoured. I tend to have jalna organic natural or bush honey in my fridge. Also leftover mixture is really just a smoothy. Enjoy!

Mango
11/2 cups (420g) of yoghurt. Now I use Jalna’s organic yogurt with bush honey. You can use anything from vanilla to natural.
1/2 cup (125ml) of milk
1 mango. I scrap out all the flesh from the cheeks and around and off the seed.
1/4 cup (60ml) of light agave syrup.

Place into a blender and blend until smooth.
Let the mixture sit for a few minutes to get the bubbles out.
Pour into Popsicle moulds and freeze until solid.

Strawberry
2 cups of yoghurt (560g)
1/2 cup (160g) of sugar free strawberry jam
1/2cup (65g) of finely sliced fresh strawberries

Whisk together the yoghurt and Jam. Stir through the sliced strawberries.
Pour into Popsicle moulds and freeze until solid.

Banana Maple
1cup (280g) yoghurt
1/2 cup (125ml) milk
1/4 cup (60ml) maple syrup
1 banana

Place all ingredients into a blender and blend until smooth.
Pour into Popsicle moulds and freeze until solid.

20140119-113213.jpg

Tagged , , , , , , , , , , , , , , ,

Pumpkin, Zucchini & Fetta Mini Quiches

What glorious weather we’ve been having lately. Rafaela is taking full advantage of it too. She is much more nimble on her feet and one of her favourite words is ‘Outside’. The great thing is that she knows she has to have her shoes and hat on before she can go out there which is a great little habit! When the weather is great we try and spend as much time outside getting some much needed vitamin D. So we have been considering what makes a good ‘movable feast’. We had a somewhat impromptu picnic today with the family and we made crispy tofu rice paper rolls. Really straightforward… but not quite bubbachoo friendly right now, but great for your bigger kids!

Another great ‘movable feast’ item is the mini quiche. It’s also a great way to use up leftovers and hide vegetables, which is my new task. Therefore this recipe is totally interchangeable with a number of tasty combinations. Think ham & cheese, mushroom, spinach & fetta, corn etc.

Rafaela seems to have regained her true ‘Hunter’ appetite. She is currently well (aside from a weird rash). No congestion and no teething. Outside of just eating pasta she hasn’t been very adventurous, though she is starting to show a need for independence and eating by herself. She has the coordination down pat, just can’t work out how to get the food on the fork or spoon, I’m sure we will have some kind of stabbing cutlery injury any day now.

Enjoy!

Ingredients (Makes 12+)

1 Zucchini grated

½ Butternut Pumpkin, peeled & cubed.

½ cup of Cheese (Try Grated Gruyere, Cheddar or Fetta)

3 – 4 Eggs

½ cup Milk or Pouring Cream

Fresh or dried Chives, finely chopped.

1-2 sheets of Puff Pastry

12 hole cupcake tray

Salt & Pepper for seasoning

Method:

Pre-heat oven to 180 degrees, toss the cubed pumpkin with a little splash of olive oil and salt & pepper.  Spread the pumpkin on to a tray lined with non-stick baking paper and roast in the oven for 20-25min until cooked, remove from the oven and cool. Prepare the cupcake tray with a light brushing of olive oil. Defrost the puff pastry and cut out enough rounds to line the holes of the tray. They do not need to line the entire cup. If you want to be a bit more health conscious or frugal with the pastry then you need just enough to make a little cup.

Place the zucchini in a small fry pan and cook gently for 2 minutes, remove from the heat and cool. Prepare egg mixture by whisking eggs and milk together. Then lightly season with salt & pepper.  I like to do this in a jug so you can easily pour the mixture into the individual cups

Fill up the pastry cups with pumpkin (2-3 cubes per cup), zucchini, cheese and chives. At this stage you can add any additional ingredients (Little ham or bacon is nice) evenly fill each cup with enough egg mixture to cover the pastry or to just the lip of the pastry.

Place the trap into a 180 degree preheated oven and cook for 25-30min until the pastry is golden and puffed and the filling is firm.

To freeze, make sure that they are completely cooled first. To reheat, wrap them in foil and place back into the oven. Adjust timing based on thawed or frozen.

A Moveable Feast - Pumpkin, Zucchini & Fetta  Mini Quiches

A Moveable Feast – Pumpkin, Zucchini & Fetta Mini Quiches

Tagged , , , , , , , , , , , , , , , , , ,

Polenta Crust Spinach & Ricotta Tart

This tart was an experiment of combining two recipes and it worked a treat! It all came about after dedicating precious hours, during Rafaela’s nap, to clean the pantry out. Prior to this I had found a trail of ants marching their way in and was baffled as to what they were after. A few months earlier, we had the same scenario and I realised they were all over the jar of honey!

So after pulling it apart and reorganising (also a very timely exercise since returning from Costco), I found too many half full bags of pastas, rice, noodles and polenta. I thought it wise to start fresh and finish them all off. In addition to this, the hubby had returned home with a bag of silverbeet earlier in the week. He actually thought it was spinach and for a long time so did I.

So what is the difference? Well sliverbeet is from the chard family, closely linked to beetroot. They have bigger stiffer leaves with white stalks and it needs to be cooked before eaten. This is due to the high level of Oxylic Acid. Spinach on the other hand has small, soft leaves and can be eaten raw in salads. Both are great sources of Iron and Folate. Depending on the recipe it can be pretty interchangeable; therefore a spinach pie or tart can easily use both.

It is just this scenario that inspired me to develop this blog. I would find all these various ingredients and just Google them in one sentence and see what comes up. I also reach for Stephanie Alexander’s ‘The Cook’s Companion’ to filter an expansive list of ingredients. I found a polenta crust from Donna Hay and a spinach & ricotta pie from Teresa Cutler’s ‘Healthy Chef’ blog. Added some lemon, garlic and parmesan (yep the freezer is pretty similar to the pantry at the moment, too many half full bags of cheese!) and we had a pretty tasty dish for the family.

I really liked the polenta crust, it was a great way to use the grain and it added a cheese like depth of flavour to the dish. I served the tart with a tomato and balsamic vinegar salad. It felt very light and fresh and best of all, Raff gobbled it down!

Polenta Crust Spinach & Ricotta Tart (Serves 12)

Polenta Crust

½ cup (75g) plain flour

1 cup (170g) instant polenta or cornmeal

120g unsalted butter, softened.

½ cup of water

Sea salt

Filling

500g baby spinach or silver beet (Swiss chard) – remove stalks and slice

1 leek sliced

1 garlic clove crushed

450g fresh ricotta

1 teaspoon finely grated lemon rind

½ cup of Parmesan

Handful of fresh basil

Pinch of nutmeg

Salt & Pepper for seasoning

Method

Preheat the oven to 180 degrees. To polenta crust, place the flour, polenta, butter, water and salt in the food processor and process until a dough forms. Press the dough into 24cm loose bottom tart pan (or grease a round cake pan). Top the dough with non-stick baking paper and fill with baking weights or dried beans. Bake for 15 minutes, remove the paper and weights or beans and bake for another 10 minutes or until crisp.

To make the filling, sauté the leek and garlic in a pan with a splash of olive oil until soft. Add the spinach or silver beet to pan and season with salt & pepper, nutmeg and basil. Cook until wilted, remove for the heat and drain any excess liquid.

Add the ricotta, lemon, parmesan and mix through until combined. Spoon the filling into the pastry lined pie shell and bake for 35-40 minutes in preheated oven at 180 degrees until golden.

The making of the tart - Pie Crust, Finished Tart and Mixing up the Silverbeet

The making of the tart – Pie Crust, Finished Tart and Mixing up the Silverbeet

Tagged , , , , , , , , , , , , , , ,

Teriyaki Salmon & Soba Noodles

I started cooking this dish during my pregnancy and it has now become a staple on the dinner menu. As a keen seafood eater, I was definitely disappointed to read about all the seafood products I could not consume, while pregnant. It was actually my downfall when I was desperately trying to keep my being pregnant a secret until we were past the ‘safe’ period. As soon as I unassumingly motioned away a prawn rice paper roll filled with bean sprouts, suspicion was rife! I am never one to turn down a rice paper roll, let alone food in general.

As you do when you fall pregnant, or as I did, was memorise the foods I had to avoid and start working on a meal plan. My body was going through so many physical changes, overnight I felt I couldn’t fit into my pants anymore. It was quickly dawning on me that I had to start eating better. Years of not eating breakfast, drinking too much and scoffing kebabs at all hours of the night/morning hadn’t done me any favours. So this monumental step change turned into 18 months of ‘dieting’ with a great deal of motivation. Trying to have and raise a healthy baby and losing the 20kgs I gained during my pregnancy. Now that is another post in itself!

So the experts say fish, are highly nutritious and should be consumed by adults and children, twice a week. Fish contain huge amounts of protein, are low in “bad” fats and contain Essential Fatty Acid (EFA’s) – Omega-3 fatty acids. The EFA’s in fish are not found in any other protein source.

The biggest implication when consuming a diet high in fish is the level of Mercury found in some. High levels of Mercury can cause developmental delays and it is recommended that pregnant women and children avoid those fish species high in Mercury. These include Shark (Flake), Ray, Swordfish, Barramundi, Gemfish, Orange Roughy, Ling and Southern Bluefin Tuna. Salmon on the other hand is a cold-water fish, low in Mercury and high in Omega 3’s.

Rafaela is starting to enjoy it. I have made her Salmon fish cakes and this recipe also. She gobbles it up. Raf is pretty inspiring when she eats like this, especially since it is was such a battle to get Andrew to try it and now he loves it too. I have also served this to friends and family a couple of times and it has gone down a treat. The great thing about this dish is you can jazz it up with the side accompaniments like Avocado Wasabi and Pickled Ginger. The Wasabi paste and Japanese Pickled Ginger can be found in Coles, I tend to stock up when they are on sale. These ingredients are easily accessible and affordable.

You can marinate the Salmon a few different ways. You can make a teriyaki sauce from scratch or you can buy a pre-made marinade. Ayam makes a great tasting sauce, without too many nasties in it. This is a super speedy meal. So depending on your preparation time and pantry items, you could go either way. For Rafaela, I use an organic soy sauce, crushed organic ginger and some lemon juice to marinate her Salmon in.  Below are the recipes for both. Enjoy!

Teriyaki Sauce

60ml Soy Sauce

60ml Mirin (Japanese rice wine)*

Juice of 1/2 Lemon

1 teaspoon of crushed Ginger

Rafaela’s Teriyaki Sauce

(Based on a piece of salmon width and thickness of her palm, about 1inch wide and high)

2 tablespoons of Organic Tamari Soy Sauce

½ teaspoon of crushed Ginger

Splash of Lemon juice

Ingredients (serves 4)

4 x 180g skinless Salmon fillets

Teriyaki sauce as above or pre-made Ayam Teriyaki Marinade.

1 tablespoon of Sunflower oil

180g of Organic Soba Noodles (I use Hakubaku brand noodles, pack of 3 x 90g, found in Coles and Woolworths)

1 teaspoon of Sesame seeds

1 Spring Onion thinly sliced

Splash of Sesame oil

3 teaspoons of Wasabi paste, or to taste

2 Avocados, flesh scooped

Japanese pickled ginger

Method

Place the Salmon in a zip lock bag with the teriyaki sauce and leave it to marinate for as long as possible, overnight is great. Otherwise a minimum of 1hr is fine. Mix up the avocado and wasabi together and set aside.

Heat the sunflower oil in a large non-stick frypan over a medium heat. Remove the salmon from the bag, reserving any remaining marinade. Cook for 2-3 minutes each side until cooked but a little rare in the centre. Add the reserved marinade and allow to bubble for 1 minute. If you like your Salmon well cooked, then gently press on the thickest part with your finger, looking for spring back.

Boil water for noodles and cook according to the packet instructions. They usually take about 4 min. Once the noodles are cooked, strain and add a dash of sesame oil, sesame seeds and spring onions. Serve salmon with noodles and avocado wasabi. You can also add steamed vegetables such as; snow peas, broccolini or carrots.

For your baby, the obvious omits from this recipe, is the avocado wasabi and the spring onions. I tend to keep some mashed avocado aside to serve with some extra vegetables. If you are cautious about cooking oils, then consider cooking the salmon with some Coconut oil.

Rafaela's Version

Rafaela’s Version

Tagged , , , , , , , , , , , ,

Baby Lentil Falafels & Garlic Yoghurt Sauce

Here is a simple recipe from Donna Hay’s latest cook book ‘Fresh & Light’. I have been looking for simple, healthy recipes that are freezer friendly and it has so many easy recipes that use fresh ingredients.

Patties, burgers, cakes, rissoles, meatballs… however you want to define food rolled up and then pan fried or baked is fine by me. All I can say is, these little round morsels of food are making a huge comeback in our household these days. It is the ultimate odds and ends recipe, using up odd vegetables and the staple mincemeat or that odd can of chickpeas from the pantry. So this is the start of the Palm series. I say palm as I make them all the size of Rafaela’s palm (the recommended portion size) for her and everyone really. So watch this space, over the coming weeks I will be focusing on all things…. Round!

Lentils are a great addition to your little bubba choo’s diet; High in protein, so great for Vegetarians. They also tend to take on the flavours that they are cooked with, Making them very versatile. You might want to start with Red lentils, they are slightly lower in fibre so they don’t produce as much gas as brown and green ones. They also cook to mushier consistency. Some suggestions for Lentil include; cook them in a homemade broth, mash them with vegetables, Use them as a thickener or throw them into a soup or casserole. They would require 20min of cooking. Always thoroughly rinse lentils as they are prone to debris.  This recipe calls for a can of brown lentils. These are readily available as all supermarkets. You can also get organic varieties, which I have used below.

These little Falafels are very tasty and are not deep fried. Like most falafels, they are best served with a sauce. So I’ve included the one from the original recipe. Rafaela gobbled these down, while smearing the yoghurt sauce all over her face. They freeze really well and are a great meal or snack option. These are perfect for the whole family. I found them a great finger food for parties.

Lentil Falafels (makes 12)

1 x 400g can brown organic lentils, drained and rinsed.

1 cup (70g) fresh breadcrumbs

100g Ricotta

1 egg

1 teaspoon ground cumin

½ coriander leaves

1 teaspoon of finely grated lemon rind

Sea salt and black pepper

Sunflower oil or macadamia nut oil for brushing

Garlic Yoghurt Sauce

1 cup thick plain yoghurt

2 garlic cloves crushed

2 tablespoons of Tahini paste

2 table spoons of lemon juice

2 table spoons of chopped chives

Method:

Preheat the oven to 220 degrees (450F). To make the garlic yoghurt sauce, combine the yoghurt, garlic, tahini, lemon juice and chives. Set aside.

Place the lentils, breadcrumbs ricotta, egg, cumin, coriander, lemon, salt and pepper in a food processor and pulse until the mixture is just combined. Shape 2 tablespoonful’s of the mixture into small patties and place on a baking tray lined with non-stick paper.  Brush the patties lightly with oil and bake for 10 minutes each side or until crisp.

Serve with Garlic Sauce. For infants try serving with couscous and vegetables. For older kids & adults, try serving with salad and pita bread.Image

Tagged , , , , , , , , , , , , , , , , , ,

Spinach & Ricotta Baby Cannelloni

Well it feels like it has been a while between drinks (err Posts). We are into the full swing of the juggling act that is working and parenting. Rafaela seems to be thriving in day care, drinking from a cup all on her own and climbing like a little monkey. The drop off is getting easier, tears are fading and is now replaced by a disappointing look. We have progress!

More and more Rafaela is enjoying different foods; she is at the age where the list of foods she can’t eat is depleting rapidly. I started making Cannelloni after my mother-in-law had a bumper crop of spinach. It was spinach and ricotta bonanza in our household for a few weeks. We tried the Greek Spanakopita pie as well as spinach and ricotta gnocchi but the most appropriate for Rafaela to enjoy and the most successful (the gnocchi was pretty tricky) was the cannelloni. It is the perfect family dinner for a house obsessed with spaghetti and in desperate need of a pasta shake up! This is a variation of a classic Donna Hay recipe. It was really about omitting and substituting certain ingredients to make an infant friendly batch. Spinach is a great source of Calcium, Iron & Vitamin A. It is recommended to start babies on Spinach after 8 months as they can contain nitrates and are an oxalate food and should be eaten in moderation. Below is a baby friendly spinach & ricotta cannelloni recipe. I would keep aside a portion of the mixture for Rafaela and the rest for the adults. It is a great dish to freeze for those now so often moments we need a quick tasty meal and lunch the next day!

Baby Basic Tomato Sauce

1 x 400g can of Organic diced tomatoes

1 small onion finely diced

1 garlic clove crushed

Sprinkle of nutmeg

Splash of olive oil

Handful of fresh basil leaves

Heat the oil in a saucepan over medium heat.  Then sauté onion and garlic till tender. Add the diced tomato and ¼ cup of water (I usually wash the remainder of the tomato out with this water).

Add the fresh basil and simmer for 10-15 minutes, or until thick and lumpy.

Cannelloni

1 x Baby Basic Tomato Sauce

2 x packet of lasagne sheets (contains 8 sheets) halved lengthways

½ cup of finely grated parmesan cheese

Filling

2 bunches or 500g of English Spinach, trimmed.

750g of fresh ricotta (I find fresh from the deli works better than the containers. It tends to contain less moisture)

1 cup of finely grated parmesan cheese

2 tablespoons of chopped flat leaf parsley leaves

1 tablespoon of chopped dill

½ cup of fresh breadcrumbs

Method

Pre-heat the oven to 180°c.  To make the filling, blanch the spinach in a saucepan of boiling water for 5 seconds, then drain. Squeeze out any excess moisture, and chop.

Combine the spinach, ricotta and parmesan, herbs and bread crumbs. Grease a 20cm x 30cm ovenproof dish. Spread 1/3 of the tomato sauce over the base of the dish. Lay a lasagne sheet on a flat surface, spoon on some ricotta filling and roll up. Place into the baking dish, seam side down. Repeat with remaining filling and sheets. Pour the remaining tomato sauce over the cannelloni, sprinkle with the extra parmesan and bake for 25-30min or until soft and heated through.

Now this recipe makes a heap of Cannelloni. If you save 1/3 of the filling for your bubba choo you will make approximately 18-20 cannelloni.

Suggestions: I have also included some cooked pumpkin into the mixture. It adds a nice sweetness to the dish and it helps get Rafaela’s Veggie content up! Spinach & Ricotta Cannelloni

Tagged , , , , , , , , , ,

Sunday’s Sugar Free Yoghurt Pancakes

Now that I’m back at work, we celebrate the weekend and what better way to celebrate than with a big hearty breakfast. Saturday’s are reserved for Bacon and Eggs. If you ever wanted to know what food I could not live without, it would be eggs. I could open up a café and just serve eggs, any which way. Sunday’s breakfast is either eggs again, served a different way or Pancakes. I found this recipe on the Wholesome Baby Food site. It was one of the first finger foods I made for Rafaela. It’s perfect for breakfast or as a snack. The recipe makes enough for the whole family and more, enough to freeze for later. I like this pancake recipe because it feels healthier and has a real depth of flavour… until you slather it in syrup.

I use Quinoa flour, which makes a denser pancake than you may be used to, however there is a little technique I use to make them fluffier. If you separate the egg yolks from the whites, whip up the whites until white and foamy then fold them in to the mix before you start to cook. You can do this making any pancake recipe and you will notice the difference.

There are a few substitutions below in regards to milk and flour. I also substitute one of the eggs for a banana, it adds a little something different to the taste and this would be the appropriate substitute for any egg allergies.

Sugar-Free Yoghurt Pancakes (Makes between 20+ medium size pancakes)

Ingredients:

  • 2 1/4 cups Wholemeal flour or Quinoa Flour or Rice Flour
  • 1 teaspoon bi carbonate soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • dash of ginger
  • 2 cups whole milk (you could sub. with rice/almond/soy milk if desired)
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 cup plain yogurt (I use the Jalna Bio dynamic Organic Natural Yoghurt)

Method:

Combine all of the dry ingredients in a large mixing bowl and set aside.

Combine the wet ingredients in another bowl and whisk together until a bit frothy. (For fluffier pancakes, separate the yolks from the whites. Whisk the whites until white and frothy and fold into the mixture before you are about to cook)

Fold the liquid mixture into the dry mix and stir until just combined.

Lightly grease a non-stick frying pan with; coconut oil, butter or olive oil. Heat the pan on a high to medium heat. You need the pan relatively hot but not smoking.

Using a 1/4 cup measuring cup, pour batter onto a heated frying pan

Flip pancakes when they have bubbles throughout. If you were to add fresh fruit, sprinkle them into the batter before you flip.

Some serving suggestions: organic maple syrup, agave syrup, yoghurt or fresh fruit.

These are a great snack item to have frozen. You don’t need to defrost them, just put it straight into the toaster or into a sandwich press.

 

Sugar Free Yoghurt Pancakes

 

Tagged , , , , , , , , , , , , ,

One year down…What I’ve learned so far

What a year! Rafaela has absolutely transformed my life forever. I don’t think I have learned so much about my husband, or myself than I have in the last 12 months and I know we have not even scratched the surface. It has been an amazing journey so far and we feel truly blessed. We have to keep telling ourselves “she is our daughter”. When we look back on the thousands [and I mean thousands] of photos, I’m surprised at how much she has grown and the vast amount of memories we have created in just one year. It is exhilarating!

I’ve also reclaimed the joy of cooking as she has inspired us to eat better as a family and to try new foods. The hubby even enjoyed sugar free pancakes, although they were drenched in maple syrup. As you become a parent and a new mum, actually from the moment you announce you’re pregnant, the advice just rolls in and you yourself can’t help but impart any little nugget you have found out that might help another new mum. These are the things I thought about when I decided to start this blog. I had spent so much time researching about solids that it would make me so happy if anything I post here can help save you some time, and give you more time with your bubba choo.

In this post, I thought I would re-cap what I’ve learned and the 12 commandments I now live by;

  1. Steam and bake as much food as you can, why? Dr Jennifer Barham-Floreani (author of Well Adjusted Babies) believes cooking for longer and at lower temperatures preserves the natural goodness of vegetables more than any other cooking method. A bamboo steamer is a cheap and effective solution over baby food makers;
  2. Fruit naturally sweetens;
  3. Flavour with herbs and spices, not salt. Cinnamon is a must!
  4. Protein should be the width and length of your baby’s hand. I should practice what I preach here with my own plate;
  5. Always have green on the plate, even if it’s herbs. Green Foods are Super Foods;
  6. Buy organic food where possible. Why? No pesticides and herbicides and certified organic is GM free (genetically modified) Also it it getting far more cheaper and more readily available at your local supermarket;
  7. Start reading and understanding food labels. I avoid foods with preservatives, unnecessary salts, sugars and what’s with the numbers? They are not ingredients;
  8. Texture, texture, texture! It will help avoid a fussy eater and it’s fun to watch their facial expressions;
  9. Once your baby is around the 10month mark, start considering how you can adapt your adult meals for baby, omitting sugar & salt and in my case Chilli. I will remove Rafaela’s portions before I season;
  10. Try and cut finger foods into strips rather than squares. You will find your baby picking them up first working towards cubes;
  11. Buy seasonal fruit and vegetables, its cheaper and tastier;
  12. Commercial baby food is NOT that bad at all. Always go for the organic brands. Woolworth Macro Wholefoods is great, Only Organic, Organic Bubs, Raffertys Garden. Buy them on sale (usually at Woolies) and keep them for those ‘Fast Food’ moments. My advice is to pair it with Quinoa to add more texture. It travels well at room temperature.

These are all pretty stock standard and you will find most of this information in baby food cookbooks and from your baby nurses. This advice has worked for me and I hope it works for you (what’s a mum without giving advice). Thank you for reading. I hope you stick around, I have many more recipes to come.

Tagged , , , , , , , , , , ,

Summertime Frozen Yoghurt Pops

Here is a delicious little treat for you and bub, just in time for the scorcher about to hit tomorrow here in Sydney – 42 degrees and baking! Also if you’re on a bit of post festive season, pre Australia Day detox like me then this is the kind of treat your after.

This is a great substitute for craving ice-cream after dinner, which is my current downfall. We are trying to eat together as a family. I’m hoping Rafaela clues onto using her own spoon by watching us. So far we just have her wanting our and refusing to eat out of her bowl unless it comes from either mine or her dads. Eating together means eating super early for me, like at 6:30 pm. In my former life I was likely to be at work or on the train at that time. The task for us in the coming weeks as I plan on heading back to work is to maintain our dinner time, therefore the freezer will be my new best friend!

The below recipe is for Blueberry & Banana flavour. You can substitute or make many different combinations. Think about Raspberries, Mango, Strawberries and Banana. Once your bub is old enough you can use Honey. However this recipe uses Agave Syrup, easily available at Coles or Woolworths. We also use Organic full fat Yoghurt. Babies need full fat products until the age of two.  I use Macro Foods Organic Greek  Yoghurt or Jalna Bio Dynamic Organic Whole Milk Yoghurt. These are both staples in the fridge. For adults, try reduced fat vanilla yoghurt.

You don’t need to make them into Popsicle’s.  I  did picked up some cute moulds from Ikea for $2.99 last week. I’ve also made some smaller baby friendly portions in Ice cube trays. You can easily put this into a freezer friendly tub and scoop it out like normal frozen yoghurt.

Stay Cool!

Frozen Yoghurt Popsicles (makes about 1 litre)Frozen Yoghurt Pop

Ingredients:

1 Cup (280g) of organic plain yoghurt (see above)

½ cup (125ml) Soy Milk or Full Fat Milk

1 Banana

1 Cup (150g) fresh or frozen blueberries

¼ cup (60ml) of Agave Syrup or Maple Syrup

Method:

Place all the ingredients in a blender, blend until smooth. Pour into your moulds and freeze for 4-6 hours.

To remove the Popsicle from the case, run under warm water or place in a cup of warm water.

There is plenty to fill up 6 Popsicle moulds and a decent amount of ice cubes.

Tagged , , , , , , , , , , , , , , , , , , , , , ,

Sweet Orange Couscous

Breakfast, the most important meal of the day! It’s also the meal of the day that I find Rafaela the most alert and willing to try new things. Looking for new breakfast options is always on my agenda. I try not to get stuck into feeding her porridge and toast every morning.  This recipe is very yummy, super easy and can be a great as a summer salad for the whole family. Just add seasonal vegetables like asparagus or zucchini, seasoning and rocket.

Sweet Orange Couscous (this is enough to serve 12)

Ingredients:

2 cups of organic CouscousSweet Orange Couscous

2 cups of boiling water

½ cup of Orange Juice. Try and use one with pulp, I use Nudie’s Nothing but 21 oranges with pulp

1 orange

2 small carrots peeled, pre-steamed and grated

Sprinkle of cumin & LSA meal (Ground Linseed, Sunflower and Almonds)

Method:

Place couscous in a heat proof bowl. Add boiling water. Cover and set aside to absorb the water. This should take about 5 minutes. Fluff with fork to separate the grains.

Meanwhile, peel and segment the oranges. Do this over a bowl to catch the juice. Make sure you remove the white membrane. Either cube or leave as segments.

Add orange juice, orange pieces, carrot, shake of cumin and LSA meal to the couscous.  For younger babies, blend in a food processor with a little extra liquid (Water/breast milk/formula/juice).

If you want to make a small portion for just baby use the following measurements; 2 tablespoons of Couscous, ½ cup of orange juice, 1 carrot and ¾ of boiling water.

Tagged , , , , , , , , , , , ,