Tag Archive | travel snacks

easy healthy eats for a weekend away

I thought I would kill two birds with one post and recap some weekend fun with recipes for our weekend eats.

I’m telling fibs with the following pretty picture, as these Cheesy Corn Fritters were actually consumed cold on the ferry as we made our way to Stradbroke Island.  Intended as a snack for Misty, Viper ended up eating at least half of them.

Cheesy Corn Fritters:

(Egg, gluten, nut and soy free)

(If you are making these just for adults totally crank up the seasoning, add some chilli flakes and extra salt/pepper/herbs for bite)

  • 1/3C sweet corn kernels
  • 1/3C root vegetable puree (I used sweet potato, but pumpkin or potato would be fine)
  • 1/3C grated cheese
  • 2T flax
  • 3T milk ( I used rice milk)
  • 2T brown rice flour
  • 2T chickpea flour
  • 1/8t baking powder (aluminum free)
  • 1/8t ground coriander
  • Pinch of sea salt
  • Black pepper
  • 1t fresh or dry herbs (I used fresh chives)
  1. Mix ground flax seed and milk together.  Set aside for 10 minutes.
  2. Mix remaining ingredients together, and combine with flax ‘egg.’
  3. I cooked these by the spoonful in a hot pan for 2 minutes either side, then placed them on a lined baking tray.  10-12 minutes at 180 degrees C helped them to firm up nicely.
  4. Serve with a nice dollop of sour cream or guacamole (sweet chilli sauce is great for grown ups).
The weekend was a chance to hang with our favourite people –  friends and family including Misty’s cousin who was born just 2 hours before Misty entered this crazy world.  I was literally mid-push when we found out that Viper’s brother and wife had had a little girl.  Pretty crazy stuff – I love random life quirks like this, always a fun story to share.
2 brothers, 2 identical strollers, 1 of each flavour baby.  Crazy.
We call them Misty and Mopsy.  They are destined for some grand adventures together I’m sure.
I made up a batch of ‘Snozzies’ for a vegetarian option on the barbie.  Misty ended up chowing down 1 and a half of these for dinner, he’s just started walking, so must have worked up an appetite.
I also used my new favourite cabbage dish in a salad combination.  I chucked in a bunch of asparagus spears in the last 5 minutes of roasting, and added some thawed edamame and cooked sweetcorn.  The whole lot together, chilled, with a dollop of Sweet Potato Mayo for luck, was pretty delish as salads go.
Yes, I know you’ve seen this before, but trust me – when you wake up feeling a little ‘dusty’ (read: one too many red wines) this cereal at the very least wakes up the taste buds.
This trip away was a little different for us – it’s a bit of an adjustment being responsible for another human being; there’s definitely a lot more planning involved these days.  I used to be able to get away with wallet, mobile and lip gloss in my bag – plans were never concrete and would spontaneously change at the last minute.  Didn’t matter, I was a pretty talented couch surfer.  Now it’s more like ‘Have we got enough nappies?  Wipes?  Bottles?  Rusks?  Toys? Changes of clothes?  Sunscreen?  Hat?  Pram? Car seat? ‘ (!)  Yeeeesh.
There are no more ‘half-day-and-night-long’ sessions at the pub – we have to be home for dinner, bath and bed before 7:30pm.  Let me tell you childless folk out there a little something: there is no such thing as a hangover once you have offspring – it doesn’t matter how blurry around the edges you are the next morning, you gotta get up and be a parent – no ifs or buts about it.  That little smiley head is enough to have me leaping out of bed at 5am anyhow –  way more effective than a couple of Panadol and a serving of grease.
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stunner of a stay

Short but oh so sweet.

A weekend island getaway, complete with family, friends, babies, beer and music (among other things).

Straight out front.

These were sampled, smooshed and smeared.

Stairs were discovered.

Sandy times.

Smooches.

Sweet ride.  Real sweet.

SNACKS: (vary seasonings according to your tastes)

Balsamic Baked Chickpeas

  • 1 can chickpeas, drained
  • 1 t sea salt + extra salt for seasoning after baking
  • 1-2t garlic granules (optional)
  • 3-4T balsamic vinegar (I like it vinegary)
*If you marinate the chickpeas over night, the flavour is much better, but no stress if you don’t plan ahead.

  1. Toss chickpeas in vinegar, salt, garlic.
  2. Place on a baking tray that has been misted with olive oil spray.
  3. Bake for 1 hour at 150 degrees C – keep and eye on them and stir/rotate every 10 minutes or so.
  4. After 1 hour, turn off oven, leaving chickpeas inside to cool completely (helps dry them out further)
  5. Sprinkle with more salt (mmm) and a crack of black pepper for luck.

Munchies sorted.

Strange beachy plant specimens.

Homeward bound… sleepy time.

see ya real soon (maybe)

I’m excited.

We’re going here tomorrow:

North Stradbroke Island.

Just lush.

Last time we went here, it was a tad different (read: no child).

(read: many beers)

You don’t need beer goggles to appreciate that this place is beautiful.

I’ve been cooking like a crazy woman, creating a little stash of goodies for us to take along.  This time we are not going to survive on beers alone.

Yes, that’s right – I’m going.  I’m going, and I’m leaving you with just these photos for company.

When I get back from the white sandy beaches, warm blue waters…having had my fill of delicious food, cold beers and reggae tunes, I may fill you in with some recipes.

If I decide to come home.

I’m not sure what we were doing either.