‘Cheesy’ Carrot & Potato Bake (Dairy-Free)

Real-life mum struggles here – don’t have time to write a huge post today! But wanted to upload this recipe that I made last week because Braxton loved it and it’s awesome for little ones. Nutritional yeast is a great vegan cheese substitute and makes it a bit ‘cheesy’. Sorry for the short post but hope you enjoy it!

Ingredients

6 carrots, peeled and diced into small pieces
2 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 tbsp almond or oat milk
1 egg, beaten
1 onion, finely chopped
1 tbsp parsley, finely chopped
1/2 cup brown rice breadcrumbs
4 tbsp nutritional yeast
Himalayan salt & black pepper

Method

Steam the carrots and potatoes until soft.

Preheat the oven to 180°C.
When the carrots and potatoes are ready, mash them and add the milk, egg, parsley, salt and pepper (to taste).
In a shallow baking dish, spread the mixture evenly.
Combine the breadcrumbs with the nutritional yeast and sprinkle over the mash.
Bake for half an hour.
It also freezes really well if you don’t finish it all.
Love & health,
Lauren

 

Maple, Fig & Ginger Granola

maple-ginger-fig-granola

I know it’s not to everyone’s taste but I’m a big lover of ginger. It’s such a great anti-inflammatory so great to put in food or drink.

When I make granola I usually just do my simple maple and pecan but I fancied a change this time and had so many figs at home also so thought this combination would work really well and it did. I used 2 pieces of stem ginger but if you don’t like it so strong, just use one.

Ingredients

Organic rolled jumbo oats – enough to cover one oven tray (or 2 oven trays if you want a big batch, then just double the ingredients)
Quarter cup pure maple syrup
Pinch Himalayan salt
1 piece stem ginger, cut into very small pieces
4 dried figs, cut in small pieces

Method

Preheat the oven to 180 degrees then line a baking tray with baking paper.

Measure out the oats by covering the tray with them to see how much you need, then transfer them to a large bowl.

Add the maple and salt and mix really well.

Spoon it all onto the baking tray and even it out then put in the oven for 15 minutes.

After 15 minutes mix it around as the outside pieces will be browner than the rest and bake for another 10 minutes but don’t let it burn – it should be golden not dark brown.

Remove from the oven and turn the oven off. Now add the ginger and figs, mix really well and put the tray back into the oven (turned off) and leave for 5 minutes

Remove from the oven once again, leave to cool on the tray then transfer to a glass jar or airtight container.

Love & health,
Lauren

Coconut Curried Chicken & The Importance of Introducing Flavours From Early On

Coconut Curried Chicken & Veg

I met some friends for a walk in the park after we’d given the kids dinner a few days ago as it was such a lovely day and it’s always nice to have something to fill the time between dinner and bath time. One of them asked me what Braxton had for dinner. ‘Coconut curried chicken,’ I replied. ‘Curry?!’ one of the girls asked, almost dismayed. ‘At his age? Did he like it? Does he like the flavour?’ YES YES YES!!! And the reason he is OK with flavoursome food is because I give it to him!

I think it is so important to introduce different flavours into a baby’s diet from the early stages of weaning. Not only will this make life easier for us as it means our babies will be less fussy as they grow up, it also makes life better for them! We all have a friend whose staple diet is chicken nuggets, chips and pasta because they don’t like anything else. I’d hazard a guess that their parents probably didn’t give them much else as kids which is why. There are also so many nutrients in spices and herbs. Turmeric, for example, is a hugely important anti-inflammatory and I make sure Braxton has it at least 3 times a week. Dried herbs have heaps of calcium so at least I know that this dairy-free baby is getting more bioavailable calcium than most babies who have cow’s milk!

With this particular meal I had some chicken out that day as I hadn’t given him any meat all week and I stood in the kitchen wondering what I could do with it, then realised that the easiest thing to do with chicken breast is always a curry. I had mild curry powder and coconut milk and some vegetables so I got cooking!

Ingredients

1 organic, free-range chicken breast, chopped into smallish pieces
Half an onion, chopped
1 can full-fat organic coconut milk (I like Biona)
1/2 tsp milk curry powder
1/4 tsp turmeric (optional)
1 cube pre-frozen homemade bone broth/ veg stock or a low salt chicken stock cube in half cup water (optional for added taste)
Handful shiitake mushrooms
Handful chestnut mushrooms
A few broccoli florets
Some coconut oil

Method

Heat a tsp of coconut oil in a pan then add the onion and cook for a minute or so before adding the chicken.

Brown the chicken all over and once cooked, add all the veg. Give it a good stir to coat it in the oil and cook for about 2 minutes.

Now add the coconut milk but don’t add the whole can. Spoon out the delicious creamy stuff from the top and put that all in, followed by about half of the water but no more as it will make it too watery. (You can save this for another dish or add it to a smoothie.)

Mix it all around, then add the stock, curry powder and turmeric. Mix well and turn the heat down to low and leave to simmer for 15 minutes.

When it’s finished simmering, put it in the blender and blend to the desired consistency.

It may look like mush but you have meat-based protein, plant-based protein, vegetables and spices in there all containing nutrients so this meal really needs nothing else although you could add some brown rice pasta if you want. I froze this in small containers and it made about 5-6 meals.

Health & happiness,
Lauren & Braxton

Summer Lunch Salad

Winter Lunch Salad

I’m going to give my mum the credit for this one as she came round and made it for me! So yummy and so full wonderful nutritious organic fruits and vegetables and it really filled me up.

Ingredients

Handful fresh spinach
5 radishes
Some asparagus (we only had tinned but best to use fresh, steam first)
Half an avocado
Half a pear
2 boiled eggs
Handful pomegranate
Tsp organic natural maple syrup
Tsp balsamic vinegar

Method

Chop all the veg and put it on a plate then pour the dressings over and add a bit of Himalayan salt if you like. That simple!

Enjoy!

Love,
Lauren

 

 

 

Blueberry Porridge Bars for Baby Led Weaning

 

Blueberry Porridge Bars BLW

Ok guys, I don’t have time to write a super long post today but been looking for things to give my baby that he can feed himself as we’ve started on solids and I’m trying to do as much baby led weaning as possible. So instead of porridge these are basically porridge, but baked! With organic blueberries for antioxidants, acai for extra super-duper anti-oxidants and chia seeds for extra protein.

Porridge Bars

Ingredients

320g organic jumbo oats
1 punnet of blueberries
250ml almond milk
1 tsp vanilla extract
100ml maple syrup
1 tbsp. chia seeds (optional)
1 tsp acai berry powder (optional)

Method

Preheat oven to 180c and grease a square silicone baking tray with coconut oil.

Add the oats, almond milk, vanilla and maple to the food processor until it’s all combined. Once combined add the blueberries, acai and chia seeds and pulse until the blueberries are evenly distributed but not all totally mushed (some of them can be mushed!)

Spoon it into the cake tin and bake for 10-12 minutes.

Wait until completely cool before you slice into bars.

These will last for a maximum of 4 days before they start growing other stuff!! Keep in an airtight container. I usually make mine on a Sunday and Wednesday is the last day I can use them.

Enjoy!

Love,
Lauren

Lemon & Poppy Seed Smoothie

Lemon & Poppy Seed smoothie

This is a beautifully fresh smoothie for the last days of summer. The baobab powder intensifies the tartness of the lemon and provides many health benefits. Baobab is an eco friendly African product, which is high in vitamin C, antioxidants, calcium, magnesium and potassium. Poppy seeds are also high in calcium, magnesium and potassium, as well as iron, zinc and essential fatty acids. Add the vitamin C in the fresh lemon and you’ve got a smoothie which will help to bolster your immunity for the coming winter months.

Ingredients (serves 1)

1 frozen banana
1/2 a lemon, including skin, pips removed
1 tbsp poppy seeds
10ml chia seeds
1 tbsp baobab powder
1/8 tsp organic stevia leaf powder
1 – 2 tsp raw honey, depending on your preference
90ml coconut cream
90ml water
5 ice cubes
optional: 1 scoop plain protein powder (you may need to add some more water)


Method

Combine all the ingredients in a blender until smooth.

Enjoy!

Love,
Lauren & Raine

 

 

 

Healthy “Oreos”

 

My son loves Oreos, so I wanted to come up with a healthier version for him.
Buckwheat is gluten-free and is considered a wholegrain, even though it is not in fact a grain. It lowers cholesterol and blood pressure; contains antioxidants and easily digestible protein; is high in fibre and helps to combat diabetes.
I’ve used coconut blossom sugar to replace regular sugar. While it is still a sugar and shouldn’t be consumed in large amounts (like any form of sugar) it is a much better option than processed cane sugar. It’s made by evaporating the nectar of coconut blossoms, so is raw, unrefined and unbleached. This means that it retains nutrients, notably zinc, iron, calcium and potassium. It also contains a fibre called inulin, which makes it much lower GI than regular sugar.
A good rule to remember is that not all calories are equal – you always want your calories to be as nutrient dense as possible. So if you are going to have a treat which contains some form of sugar, rather go for a natural form of sugar which has a higher nutritional value.

Ingredients

For the cookies:
110g organic virgin coconut oil
110g organic coconut blossom sugar
2 eggs
55g raw cacao powder
1/2 tsp organic vanilla powder or extract
1/4 tsp Oryx Desert Salt
280g buckwheat flour
2 tbsp ground flax (you can grind whole flax seeds in a coffee grinder or use pre-ground)
1 tsp aluminium-free baking powder
2 tbsp water

For the filling:
1 cup raw cashews
60ml raw honey
30ml coconut oil
1 tbsp chia seeds
1/4 tsp vanilla powder
1/4 tsp Oryx desert salt


Method

Preheat the oven to 180 C.

Sift the cacao powder to remove lumps. Combine with the other dry ingredients and set aside. Cream the coconut oil and sugar. Add the eggs one at a time while beating. Add the dry ingredients and combine well. Add the water only if the dough is a bit dry or crumbly.

Dust your work surface with extra flour and roll the dough out to about 2mm thickness. Cut out into 5 or 6cm circles. Bake on a cookie tray lined with baking paper or silicone mats for 10 – 12 minutes. Allow to cool.

To make the filling, combine all the ingredients in a high speed blender and blend until smooth. Sandwich two cookies together with the filling and allow to set.
Makes 24 cookies.

Health & happiness!

Love,
Lauren & Raine