I’ve been asked about what I feed my children for it to be healthy, quick and stuff they’ll eat.
Firstly when it comes to stuff they eat, I don’t really give them any other choice. I don’t tell them they’ll get fat if they eat bad food.
Foods aren’t bad and fat isn’t something we should shame.
We have sometimes foods and we eat to fuel our bodies. Our bodies work best when we have good food and we have the most fun when our bodies work their best.
There are a few things that make my life easy when it comes to packing lunches.
Bocconcini is the best friend. Crackers (jatz style or rice crackers). Sliced veggies, fruit I don’t have to cut, dried fruit.
These are sandwiches that I make in advance and freeze – take them out the night before, chicken and cheese works well.
Grapes and Mandarin, easy for them and me. It’s their two fruits for the day.
Sliced celery, cucumber and some cherry tomatoes. Bocconcini. Crackers, apricots, Sultanas.
That will get them through the day. At least until we walk through the door in the evening to the chorus of “I’m hungry!”
The kids go to a daycare/preschool where I provide the lunches.
They also have a nut free/egg free policy.
Sometimes it’s hard to make snacks for them.
Dried fruits are easy but something I think my children see them less as the treat they are and more as something to be consumed in great amounts.
So I make these babies
Because I have to make them, obviously they are a treat.
1 cup (ish) dried apricots
2/3 cup desiccated coconut.
Plus extra for rolling in.
About a tablespoon of coconut oil (couldn’t get a nice photo because it’s a friggen tablespoon of oil, okay?)
Chuck it all in a blender or food processor until it looks like this:
Use a Heaped teaspoon and roll it into balls.
Then put the extra coconut in a container and roll the balls in it realise by doing that it doesn’t really stick so gently pick up a small amount with each ball and squeeze it until it sticks to the outside.
Store them in the fridge because then they’ll stay in shape on account of coconut oil solidifying below about 20 degrees celcius.
Store them in a container that is not clear so the kids can’t find the hiding spot
Risotto. In the microwave. In 20 minutes.
I’ll show you how!
Heaped tablespoon of butter – melt it in a microwave safe bowl – 30 secs
(Side note this fantastic container is a Tupperware winter range and freezer, oven and microwave proof – no I don’t sell it anymore)
Finely dice a medium sized onion.
Mix that in to the butter.
Microwave for a minute.
Add a cup of Risotto rice to the butter and onion.
Microwave for another minute
Add 3 cups of stock. I use vegetable.
In the microwave for 10 minutes.
Meanwhile organise whatever it is you’re adding to your Risotto.
Tonight it is avocado and chicken so I dice the chicken and chuck it in a pan.
Stir. Don’t drop the spoon.
Put on for another 8 minutes.
Stir through 1/3 cup of grated parmesan cheese.
And anything else.
In this case a chicken breast diced and grilled and half an avocado sliced.
Or like this one: roast pumpkin and mushroom
What will you add?
So I’m getting back into everything.
Including eating for fuel.
But I don’t see the point in eating for fuel if you don’t enjoy what you’re eating.
I enjoy eating these so it’s a win/win
1/3 cup protein powder
1/3 cup LSA
1/3 cup coconut crunch plus extra to roll balls in
1/3 cup chia seeds
1/3 cup sugar free hot chocolate mix
1 tub less than 5% fat cream cheese.
Let cream cheese get to room temperature.
Or everything in a bowl.
Use a teaspoon size dollop of mix, roll it into a ball and cover with coconut crunch (easiest to put some in a bowl and roll the balls around in that).
Makes approx 14.
Great for the kids too.
I know because I made these this morning, I took two to work and they had one each.
Can’t home 4 hours later and the remaining ten have been eaten.
Everyone loves them.
I love them.
My kids love them.
They are fan-fucking-tastic.
And usually, full of sugar.
I get some parents aren’t bothered by that and good for them. I don’t judge. I’m jealous you can feed your kid whatever and they don’t go off the charts.
Not the case here.
It also happens that my mother in law took the kids for three nights last week and took them blueberry picking. So there is blueberries in abundance at my house. Well there was. I am now making the second lot of these today and this is a double batch.
So here are the pancakes my kids get:
1 cup wholemeal flour
1 cup lite milk
1 teaspoon vanilla bean paste
Approx 1 cup blueberries.
Mix everything except the blueberries with an electric mixer in a bowl. Once well mixed, stir in blueberries. Cook in frypan in a little spray olive oil.
I make mine pikelet size because then in theory they last longer 😉
Photo is blurry because children were literally snatching it away.
I know. I told you I wasn’t in the mood for recipes. But bare with me.
So it was one of those days where groceries are really needing to be done but you really can’t be bothered so you scrounge in your cupboard to see what you can make.
These are super easy. And the kids loved them. I think it’s because it had the word “pancake” in it. Oh well. They ate them and that is what is important to me!
- 1 egg
- 1 cup wholemeal flour
- 1 cup light milk
- Cayenne pepper – to taste
- 60 grams smoked salmon
- 60g feta
- Chuck the first 4 ingredients into a bowl.
- Beat with an electric mixer (or a fork if you’re feeling energetic) on about 2 until mixed and then about 5 for 2 minutes so it’s nice and fluffy.
- Fridge it for about 15 minutes – helps them hold their shape.
- Crumble feta into the mixture and break smoked salmon into little pieces – we use the Tassal cooking smoked salmon because it’s cheaper and my kids don’t care, so it’s basically in little pieces for you already – BONUS!
- Fold it all in.
- Lightly oil a non-stick fry pan (and I mean lightly. Just spray some on there) and put three on at a time – I used a ladle to determine scoop size. If you try and do more than three it gets all tricky and you flip them onto each other. Not worth it.
- When the top goes bubbly, that’s when you know you have to flip it. Flip and cook until both sides are a golden brown.
- Rinse and repeat the last two steps with the remaining batter. Serve with salad or whatever you want really!
They’d be great for lunchboxes 🙂
At the moment I feel like rubbish.
I ended my challenge and I let loose. Our meals have still been healthy and pretty clean and even the snacks have been, but it’s the snacks between the snacks that are killing me.
I have horrible stomach cramps and I feel tired and lethargic so I have decided to set myself little 10 week challenges with focus areas (which I will talk about later)
My biggest thing is I still have this “treat” mentality – something that is reinforced by our media so we can justify making purchases we don’t need…
So I needed something that is a treat, but not a cheat. I also needed something that doesn’t send the kids crazy because of the sugar in it.
Say hello to Clean Eating Almond and Raspberry Bread!
- 3 eggs
- juice of 1 orange
- 1 cup of raspberries (fresh or frozen)
- 2 cups almond meal
- 2 tsp baking powder
- 3 TBS honey
- Preheat oven to 200 degrees.
- In a bowl, lightly beat the eggs.
- Add the honey and the juice into the eggs and continue beating until it is all mixed together – just do it with a fork, no need to get the beaters dirty.
- Add the dry ingredients and the raspberries and mix in well.
- Line a loaf tin with baking paper (trust me it’s easier) and pour mix in.
- Cook for approx 35 mins or until browned and the knife comes out clean
The bread is really dense and moist – and DELICIOUS.My kids demolished it – literally. They stole the container from the bench and all hands in, crumbs everywhere, demolished it.
Let me know how you go with it!