What we’re eating
If you have a child under the age of 7, I’m reasonably confident these words have left your mouth in the past week, “eat your darn veggies!”
Over the last few weeks something crazy has been happening, he actually has been. And I don’t mean like a bite from a carrot and a taste of spinach. I mean like REALLY shovelling in his veg.
Wait, what? Game changer!
Now before you go signing me on for a parenting book, this has been a really lonnnng and really frustrating process. In fact I’m terrified that just by writing this post I am jinxing myself and therefore committing my child to a veggie proof existence.
But I digress.
Oliver never liked mushy food. After about a week of solids we started baby lead weaning and was eating like a champ. All the veg and fruit he could get his chubby lil’ paws onto.
But, like many things in his life time, his eating habits went out the window during the solo parenting/ full time working time in our life.
I remember the first time his au pair suggested he had fish fingers. I could hardly believe it… I really wanted to stay away from processed food.
By the end of the 12 month stint, I was reasonably confident he was going to turn into a chicken nugget. He just couldn’t get enough!
And there was just no room in this diet for veggies. I tried everything. I would mix spinach in with his pasta, I would put roast pumpkin next to his nuggets, I would lather veg in sauce. Some nights I’d get away with it, others I wouldn’t and he’d refuse to eat his entire meal.
Veggies became a dirty word.
And then one night, a few months ago he started to hoe in some kale and quinoa salad and talking about how big his muscles were.
James and I made eye contact and tried to be positive, but not make it too much of a big deal.
Over the next few weeks, we could actually use the word veggies at meal time without provoking his gag reflexes.
He started to be interested in a variety of salads, and telling us when he did and didn’t like it.
“Mummy, I don’t like capSIKum, it’s too spicy!”
“Mm… This is a good one!”
And slowly, we’ve accumulated a pretty impressive list of veggies deemed acceptable by Mr.4.
Last night, hubby served up a sausage in bread w/ sauce.
“Hey Dad, where’s my spinach?”
I’m calling it, Victory Day. The war against veggies has been won in this house, at least until #2 declares resistance.
Does your child have any eatable enemies? How did you overcome it?
I recently realised that my secret to work life balance is that I’m not very good at it. The hubby and I sat down and discussed how we could save some of those precious hours in our day– and we decided to look at ways to speed up the dinner process.
So this week, we tried Marion’s Thai Massaman Curry.
I can assure you, it tasted much better than it looks!
Pros: Minimal preparation time for maximum flavour. It’s also a HUGE serve, it would easily feed a very hungry family of four– it feed my family of 3 for dinner and James and I had left overs for lunch the next day. It’s also incredibly filling.
Cons: It’s not the type of meal you can set up and leave. it went from soup to dry in the 5 minutes that I was out of the kitchen. I also found this one left a big pile of dishes, which the clean up crew weren’t too thrilled about!
Summary: It’s not a meal I would rush out and buy again, the flavour was a little bit too rich for me. But if you like a Massaman Curry you should definitely give this one a go. I am very excited to try more recipe kits from Marion’s Kitchen!
- massaman curry paste
- coconut milk
- dried herbs & chillies
- 1 Tbsp vegetable oil
- 800g chicken thighs, cut into large chunks
- 2 medium potatoes, quartered
- 1 brown onion, peeled, cut into large chunks
- Heat oil over medium heat and fry my MASSAMAN CURRY PASTE for about a minute or until it starts to smell yummy.
- Add chicken and cook for about 3 minutes until chicken starts to change colour.
- Pour in the creamy COCONUT MILK and ½ cup of water.
- Stir through those fragrant DRIED HERBS & CHILLIES*.
- Add in the PEANUTS along with your potatoes and onion.
- Cover with a lid, turn the heat to medium-low [I’d suggest LOW] and simmer for 30 minutes. Remove the lid and simmer for another 10 minutes to thicken slightly. Enjoy!
*Spice it how you like:
Leave out those spicy dried chillies for a mild curry. If you like it hot, chop up the dried chillies before you add them.
I grew up on Sunday Lamb Roast, and I absolutely love the entire process. The cooking, the sitting down to eat and yes– even the tidying up! So imagine my surprise when my little Mr doesn’t like potatoes or roast veggies. Hence, the creation of our unconventional lamb roast!
- 500gram leg of lamb
- tsp olive oil
- fresh rosemary
- Heat weberQ to 180 degrees
- baste lamb with oil and rosemary
- Cook in WeberQ using roasting tray for 40 mins
- Slice to serve
- 4 medium potatoes
- 1 cup oil
- Seasonal salt
- Slice potatoes into eighths
- Heat oil on high in deep fry pan
- Cover with seasonal salt after 10 minutes
- Fry potatoes for 20 minutes turning regularly
- Drain thoroughly before serving
- 2 kale leaves
- 1/2 small onion
- 1/2 cup quinoa
- 1 cup water
- Tbsp pine nuts
- 2 tbsp feta
- 1/2 tsp pepper corns
- Heat water over high
- Add quinoa prior to boiling
- Bring water to boil, and turn down heat
- Allow to simmer for 15 minutes
- Allow to drain and cool
- Dice kale leaves
- Pour boiling water over kale and allow to drain and cool
- Dice onion
- Mix Quinoa, kale, pine nuts, feta, peper corns, and onion.
This one is not only delicious and healthy, it’s also very simple to make!
- 1/4 cup shredded coconut
- 1/4 cup nut butter (choose your fav)
- 2 tbsp cacao powder
- 2 tsp finely grated orange grind
- 1-2tbsp rice malt syrup
- 1tbsp chia seeds
- extra chia seeds and shredded coconut to coat
- Mix ingredients together in food processor
- Roll into 8-10 small balls
- coat with access chia seeds and shredded coconut
- Keep refrigerated and enjoy one or two each day.
*Individual food sensitivities may vary, however this recipe should be well tolerated if eaten in small servings.
Two ingredient paleo pancakes, boy that title is quite a mouthful. So is this delicious, easy and healthy recipe for pancakes. We just LOVE them! I came across this recipe when I was taking part of the Whole Life Challenge last year.
- 1 lrg banana
- 1 egg
- (a table spoon of coconut oil for frying)
- Blend egg and banana until smooth to create batter
- Heat coconut oil over medium heat
- add a small amount of batter to the fry pan
- Once the batter begins to bubble, flip
- Cook until lightly brown
- and repeat until all batter is used up
- Serve with a sprinkle of cinnamon or some malt syrup
This recipe is an adaption from a recipe found on Sharing the Food we Love.
- 150g kale, trimmed (or spinach and rocket mixture)
- 2 1/2 cups cooked mixed Quinoa
- 1/2 red onion, chopped
- 1/2 cup flat leaf coriander leaves
- 500g haloumi, finely sliced
- coconut oil to fry haloumi
Smokey lemon dressing:
- 2 tbl sp lemon juice
- 1 tsp sweet smoked paprika
- 1 tbl sp olive oil
- Cut kale it into large pieces and place in a heatproof bowl. Pour over some boiling water and allow to stand for 5 minutes. Drain and pat dry on absorbant paper. Toss the kale with the quinoa, onion and coriander.
- Heat a non-stick fry pan over a medium to high heat. Heat the coconut oil in the pan, and cook haloumi for a few minutes or until golden brown.
- Place haloumi over salad.
- To make the dressing, combine all the ingredients into a bowl and combine well. Once made drizzle over the pre made salad.
You may have seen this on my Instagram, this has definitely become a staple meal in our food schedule!
4 small chicken breast fillets
2 Teaspoons of coconut oil
1 Medium avocado
Half a lemon (juiced)
2 Gloves of garlic (crushed)
2 Teaspoons of Olive oil
Preheat over to 180°C
Bake chicken for 30 mins, or until cooked through.
Whilst chicken is baking:
Mix avocado, lemon juice, garlic and olive oil in a food bullet.
This becomes your sauce.
When chicken is cooling:
Cut zucchini into fine slices.
Fry zucchini for five minutes, or until lightly bronzed, in the coconut oil.
To serve, place zucchini slices on chicken fillet and top with avocado sauce.
Best enjoyed with a delicious grain salad.