It’s been so great discovering this little world of healthy food enthusiasts… it’s really inspired my kitchen creations. I used to get in a lot of ‘food ruts’ – eating the same sort of things day in, day out.
Nowadays, I get so excited to create new recipes, or try other blogger’s recipes.
Actually, reading blogs of any description has really got my creativity cranking. I’m having so much fun just making STUFF. For some reason, I have a lot more focus these days. Maybe it’s because the time I have to get a little project completed is usually pretty short. Either when Misty’s sleeping or after dinner is about it… not like ‘back in the day’ before child where I just had too much time on my hands to know what to do with.
I made this washable snack bag as I am so sick of using plastic snap lock bags for Misty’s snacks when we are out and about. So much plastic. This is great as it is a light vinyl-you can wipe it out, or chuck it through the washing machine.
I can’t help defacing things, even with a sewing machine. Angry apple.
I’m always wanting new and different non dairy milk ideas… I’ve made home made almond, coconut and brown rice milks. They were all good, but not great if you know what I mean. Store bought almond milk is not that flash here down under, and it’s super expensive so not really worth it. Home made coconut milk is good for cooking, but not so tasty in coffee or tea (which I drink a LOT of). I actually mix my home made coconut milk with Dr Bronner’s amazing soap and use it as shampoo. It really is wicked knickers stuff.
I stumbled across the idea of tahini milk while reading Gena’s blog. Awesome. Tahini is one of my favourite things, and I love mixing it into soy milk with a touch of agave and cinnamon already. I whipped up the recipe and it was love at first sip. Great on it’s own, or over cereal.
I had about a half cup of this recipe left over (the barley) I chucked it in the freezer, not wanting to waste it. After returning from Sydney to an empty fridge, I pulled it out to feed my hungry beast. I was being a lazy Mama and didn’t want to spoon feed it to Misty, and was bored so I decided to bake it into something.
Baked Barley Fridge Scrape:
- 1/2C this recipe
- 1T ground flax seed mixed with 3T water to make a flax egg
- 1/8t baking soda
- 1/16t baking powder
- 5t coconut flour (I reckon chickpea flour would work well too, the texture might be a little different, but would be good)
- Combine all ingredients.
- Spoon into a lined baking tray (a mini muffin pan would be great but I don’t have one, so I used a tiny loaf pan – 10cm in length)
- Bake for 30 minutes at 170 degrees C.
- Turn off oven, take the bake out of the pan and flip onto a cooling rack upside down.
- Put back into oven (which is turned off) and let the bottom dry out a bit until the oven had cooled down completely.
Seemed to go down a treat. Fruit, flaxy and easy to hang on to – no Mama spoony needed.
Anything new/creative/fun you’ve made or discovered recently?
Sydney really is ridiculously beautiful.
I’m so glad to be back in Queensland though. Uncomplicated, consistent, cruisey Queensland. It is my home now.
Misty is my hero. He is the most chilled out groovy dude I know – still smiling after being dragged from car to bus to plane to ferry. I cracked the shits before he did.
Some people really need more fruit in their lives.
I am so glad to be home with Boosty, I missed her a lot. Even if she did chew through 8 tennis balls in 5 days.
Even if people laugh at you for decorating a birthday cake with spinach, plastic babies and chocolate flavoured tofu frosting it still tasted delicious and didn’t melt on a 30 degree day.
Well said. Well said.
- 1/4C cooked grain (I used barley)
- 1/4C chickpea flour
- 1/4C grated cheese (I used mozzarella)
- 3T water
- 1t olive oil/melted butter
- Pinch of sea salt
- Black pepper
- 1/2t mixed dried herbs
- Butter/oil for pan
- I don’t really dig heavy cream, especially whipped cream, I never have… just find it too full on.
- White sugar and me ain’t mates. If I want a break out, or break down (sugar hangover = depressed Lou) a sugar overload will give it to me, toot sweet.
- Yes, they may be delicious, but traditional desserts make me feel like crap. What’s wrong with creating something that is both delicious plus actually nutritionally beneficial?
- 1T tahini
- 1T agave or brown rice syrup
- Pinch of salt
- 1/2t coconut oil
- 2t cacao powder (or regular cocoa)
- Mix everything together, pour into a plastic container or mould lined with glad wrap and freeze.
- 5 Medjool dates softened in a few tablespoons of hot water
- 500g silken tofu (I like the Japanese kind, less of a ‘soy’ flavour if you get me)
- 1/4t salt
- 1/2t lemon juice
- 10 drops vanilla stevia liquid (or an additional 4 dates with 1/2t vanilla extract instead… it’s what I use for Misty)
- 5-6t cacao powder (however strong you like it)
Blend everything together.
Recipes to follow for the toppings that are pictured. Sorry to be a tease. You’ll forgive me.
I have used this ‘pudding’ in heaps of different ways – But wait! There’s more! It’s awesome as the soaking ‘agent,’ for overnight oats (in place of yoghurt, milk etc) or for a chia seed pudding. I’ve also made a peanut butter and banana version, and an almond butter and jam. All definitely worthy of a YUMMO. I’m thinking it would be wicked knickers on top of pancakes too. Just saying.
The biggest plus is that Misty loves the stuff; I can make a big batch, and we can both happily munch our way through. It would be awesome for all those little gummy monsters out there that don’t yet have the equipment for chowing down on the hard stuff.
So that’s about it. What do you think? Dessert for breakfast? Breakfast for dinner? Or simply dessert for dessert? Whatever floats your boat, that’s what I say.
- 3T apple puree (or pumpkin, mashed banana etc)
- 1/2C rice (white or brown)
- 1 3/4C milk (I used full fat coconut milk, but cow, soy, almond etc are all good substitutes)
- 1/4C chopped dried fruit (or date puree gives it a lovely caramel flavour)
- 3/4t ground cinnamon or mixed spice (Pumpkin Pie spice)
- 2t tahini
- 1/2t pure vanilla extract
- Pinch of sea salt
- Combine all ingredients in a small saucepan.
- Bring to the boil, then reduce to a gentle simmer.
- Keep and eye on it, and stir every few minutes to prevent sticking.
- Wait until most of the liquid has been absorbed, turn of heat and place a lid on the saucepan. Let the rice soak up the rest of the liquid. (Puree in the food processor for under 8 month olds).
- Eat warm, or pop in fridge to firm up to serve with Chia Seed Jam. Far too hot here for a warm breakfast… the pudding goes all solid-like so you can carrrrrve off chunks (spoken with a Scottish accent, naturally) yummo.
Misty’s new favourite thing is biting. Biting me. He thinks it’s hilarious, and I don’t know how to stop him. He also thinks me saying ‘No!’ is positively wee- your- nappy funny. He has nibbled the railing of his cot, knawed the TV cabinet, and loves gnashing his teeth on my measuring spoons. I suppose it’s just like having a puppy – our wooden outdoor furniture will never be the same after Boosty’s treatment of it. Bite marks? Try whole chunks of arm rests and chair legs GONE.
So I realise that this recipe would have been a great Hallo-weeny type dish, but since it’s not really celebrated here I’m not bothered. I have a little monster all of my own. Let’s hope he will enjoy biting into these, rather than my shoulder or knee caps. He’s seriously going to draw blood soon, it really hurts. I figure if I combine cheese with anything, Misty will eat it, so I’ve snuck some chicken in too, to see if he’ll go for it this time.
Green Monster Balls:
1/2C cooked rice
1/2 large free range organic chicken breast
1/3C grated cheese
1T ground flax seeds
1/3C edamame (or peas)
Freshly ground black pepper
A handful of greens (I used Indian spinach) chopped up finely (either by hand or just whizz in the food processor).
- Pulse chicken and breadcrumbs together in a food processor.
- Combine all ingredients in a bowl, and place in fridge for 15 minutes.
- Roll tablespoons full of mixture into balls.
- Bake at 180 degrees C for 10 minutes, roll balls over and bake for another 8-10 minutes or until golden brown.
- 1/4C breadcrumbs (I used millet bread but any bread is fine)
- 1/2C vegetable puree (something starchy works best, I used carrot and sweet potato)
- 1/4C pureed corn kernels
- 3T brown rice flour
- 1/4t curry powder
- 1/8t aluminium free baking powder
- 1/8C sesame seeds
- 1/8C raw cashews
- 1 egg (or 1 flax “egg”)
- Freshly ground black pepper
- 1/2t fresh or dried herbs (I used fresh chives and mint)
- Combine all ingredients in a medium sized bowl.
- Heat a fry pan with a little oil or butter.
- Drop teaspoons full of batter in, and cook for 2 minutes each side or until golden brown.
- Serve with a dollop of yoghurt, sour cream or mashed avacado.
- 1/2C almond meal
- 1/4C roasted buckwheat groats, ground into flour (or sub in 1/4C oatmeal)
- 1/4t sea salt
- 1T ground flax
- 1/2C raisins
- 1/2t ground cinnamon
- 1/3C pureed banana (basically 1 medium banana, mashed up)
- 2t nut butter
- 1t coconut oil
Combine first 7 ingredients and set aside for 10 minutes or so.
Add in nut butter and coconut oil (melted). Mix well.
Roll teaspoons of dough into balls and then flatten with a fork. Place on a lined baking tray.
The banana flavour comes through nice and strong which I love… having been without bananas for months due to Cyclone Yasi which devastated the banana crops of Queensland, I welcome back affordable bananas with open arms. It got to the point that a single banana was costing around $3 earlier in the year, yeesh.
I’ve been here. It wasn’t as big as I was expecting. Disappointing.
Misty is also digging the addition of banana in his diet – he enjoys them cut into rounds with a dollop of almond butter, and a sprinkling of cinnamon. These cookies are baby friendly, but they do contain nuts, so be aware of any sensitivities to these. Tahini would work in the place of nut butter. The raisins could also be a choking hazard for younger babies. You can omit, or simply chop finely before adding to mix.
I think frozen raisins are my new favourite thing. Little chewy nuggets of sweetie yum yum. I won’t tell you what Viper said they looked like. Stupid Viper.
Misty is fast approaching the one year mark – woah Nelly, where have those first 12 months gone? Change is constant, babies grow and develop so quickly. I am around him all day, every day though, and sometimes I forget that only a few months ago he was a useless blob that could barely focus his eye balls, let alone feed himself.
Now Misty is definitely his own man. He wants to do things for himself, his own way. A determined little beastie with a developing, discerning palette. We have gone a step up from his basic teething rusks these days… it’s time to upgrade to:
Misty’s Roll Ups:
No, not these. How nasty were these things? I remember pining for them as a kid – my wise Mother wouldn’t buy them for us – I got given one by a friend at school, and it pulled my tooth out (the tooth was loose, but yeesh). Can’t understand how they are allowed to be called “Fruit” Roll-ups? The mind boggles.
- Spreads * See below for ideas
- Vegemite and cheese (Be careful with hot cheese, make sure they are completely cool before giving them to a child).
- Almond butter, cinnamon and dried fruit
- Sugar free fruit preserves with coconut
- Mashed pumpkin and tahini
- Peanut butter and mashed banana (Misty is fine with peanuts, but this is a high risk allergen for some children, proceed with caution)
- Home made chocolate tahini spread (am getting around to posting a recipe, it’s amazing!)
- Miso paste
- Pesto (home made) and goats cheese