I watch people workout and think this is easy. So why can’t I get off my butt and just get a move on with it.
Hello lovelies and thanks for coming by my blog.
Fridays are my days off work leaving me more time to make fresh food for the little girl. This little girl is growing up fast and with that comes her own desire to be more independent with feeding herself during meal times.
So these days I’m making foods that will either stick to the spoon enough for it to land in her mouth and not the floor or I’m cooking foods that allow her to eat using her little hands. Aside from a happier munchkin, the result is more food in her tummy and less on the floor.
Savoury pikelets are fantastic as it’s quick and easy and you can be quite versatile with the vegetables you use.
So what’s in them?
1 cup of white quinoa
Half cup of frozen peas
Half cup of shredded cheddar cheese
Half cup of wholemeal flour
The simple instructions of how to make them
1. Rinse the quinoa and add it to the pan with double the amount of water. That is for 1 cup of quinoa, add 2 cups of water.
2. When the water begins to boil, add in the frozen peas and leave on high heat.
3. While the quinoa is cooking, beat 3 eggs and add in the cheddar cheese then mix well.
4. Stir the quinoa and peas occassional until it cooks. If you feel that the texture of the quinoa is not soft enough then add a little more water.
5. When the quinoa cooks and uses up all the water, transfer the contents into the egg mixture and add flour, then mix well.
6. On high heat, add a little olive oil to the pan and add spoon fulls of the mixture into the pan. Cook for 2 minutes and flip the pikelets over then turn the heat down and leave the pikelets to cook for a few more minutes.
7. Transfer the pikelets on a paper towel lined plate to soak up the oil and leave to cool then serve warm.
This mixture makes approximately 20 pikelets. Any pikelets that don’t get eaten can be put in a ziplock bag and heated up the next day.
I hope you and the little one enjoys this recipe.
Hello gorgeous readers
I am sure many of you can relate when I tell you that the eating habits of my little one is forever changing. Now at 14.5 months old, this has resulted in providing her with strictly healthy food to try lets try every thing mummy eats. Sound familiar?
Although I try to eat healthy all the time, let’s just say not all of what I eat is green and glorious. On my days off work we either head out to a nearby cafe and eat something off the menu which is fun or I whip up something fresh at home with whatever is in the fridge.
Since finger food is easy for her to eat independently I decided that for Friday, fritters it was and that way I can eat some too.
So whats in them?
Half small organic zucchini
Half small sweet potato
Half cup of grated cheddar cheese
1 cup of wholemeal flour
1 tablespoon of Rice bran oil
Pinch of pepper
Pinch of cumin
The Simple Instructions
1. Crack 2 eggs in a bowl and wisk until thoroughly beaten.
3. Add in cheese, flour, pepper and cumin and then mix all ingredients thoroughly together.
4. Heat up a non stick pan with some rice bran oil on high heat.
5. Using a tablespoon, scoop the mix and tranfer it to the pan.
6. Let the fritters sit until golden brown then turn down the heat to low and flip the fritters so it cooks on the other side.
7. Once they are golden brown transfer the fritters to a paper towel prepared plate to soak up the oil
8. Serve warm.
The mixture will make betwen 15-20 fritters.
I am proud to say my little on loved it. Hubby would have liked some more seasoning which is easily done.
Enjoy and I hope this dish is as much of a big hit for your bubba as it was forine.
Thanks for reading this post and enjoy the rest of your weekend.
Mmm lunch. Cannelloni with crushed nuts, sesame crackers and raw salad using the pulp from my green juice #healthy #foodporn #photooftheday #delicious #vegetarian #cleaneating #veghead #trendymommalifestyle #eatwell #lovelife
Good morning lovelies
Like many others I have read about the health benefits of green juicing. So since my indulgences over our long weekend has been quite taxing on my body, I thought it was finally time to begin this daily juicing ritual.
Due to sheer laziness (hate cleaning) I have avoided using this juicer that I was gifted to me well over 2 years ago. You are required to cut you fruits and vegies in narrow pieces and then washing the juicer itself is a bitch. I find the preparation and cleaning so much easier with a blender.
That said it’s manageable if you prepare your fruits and vegetables in advance plus the feel good factor once you’ve enjoyed your drink makes it all the worth while. The juice pulp can also be used in your sald mix which is exactly what I will be doing today. Best part is- it’s already all chopped up.
So whats in this green juice
2 celery stalks (with leaves on)
1 big handful of spinach
2 golden kiwifruits (skin on)
2 pink lady apples (skin on)
1 pear (skin on)
Its fresh, delicious and goes down easy. My little tot enjoyed some too.
Makes 2 glasses and its recommended to consume on the day for maximum benefits.
Thanks for reading and I hope this post has inspired you to begin juicing.
BAKED STUFFED CAPSICUM
Hello gorgeous people
Like most the last thing I want to do after a long day is cook. There were two capsicums in the fridge and some leftover quinoa and vegetable soup. So being my spontaneous self I decided I’d use the leftover soup as stuffing and cook up some stuffed baked capsicum.
For some additional texture I added in cooked rice to the soup, mixed it thoroughly and then placed a few scoops into my halved capsicums.
I then placed the capsicum in a baking dish, surrounded it with some extra soup so it wouldn’t dry, sprinkled over some cheddar cheese and then wacked it in the oven. I cooked it at 180 degrees celsius and had it in the oven until the cheese started the brown.
Served it up with some bread and garnished with spring onions. Soo good….so little effort.
I got a thumbs up from hubs and he hadn’t even realised that I had used the left over quinoa soup from several nights ago! Something you may want to give a go with your leftover soup.
Thanks for reading xx
Vegetable Pasta Topped with Cashew Butter & Sunflower Seeds
Firstly, thanks for coming by and checking out this blog post.
Like many households we frequently turn to pasta for our meals. It’s quick, easy, tasty and I love that there are so many pasta variations. In addition, it’s also a dish that I can easily add meat to for my dear hubs and daughter. What’s unique about this pasta dish is that I have topped it with a spoonful of raw organic cashew butter. If you haven’t tried this, please do because its absolutely divine. There are alternatives out there so if you aren’t a fan of cashews, try macadamia, hazelnut or even peanut butter.
So whats in the dish
Powdered vegetable stock
Organic agave nectar
Raw organic cashew butter
The simple cooking instructions
1. Cook the spaghetti noodles, following the instructions on the packet and then place in a strainer when ready.
2. While you allow the pasta noodles to cool, add a small amount of olive oil to the pan and toss in some garlic and onions. Lightly stir until brown and then add in your chopped up mushroom, tomato, carrot and capsicum.
3. Gently stir all your vegetables until slightly soft and then add in, a teaspoon of powdered vegetable stock and your desired amount of pepper, agave nectar, parsley and a little water. Continue to stir until all ingredients are well mixed in together.
4. Once vegetables are cooked and tomatoes are nice and soft, stir in the spaghetti noodles.
Serve hot with cashew butter, sunflower seeds and extra parsley.