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Dinner

Overnight Lamb

Overnight Lamb

I’m a one pot wonder kind of girl so this recipe really hits the spot, even better you can cook it slowly while you sleep!  It’s extremely tender because it’s slow cooked on a low temperature for 12-13 hours and is covered to prevent evaporation and drying out.

 

Overnight Lamb

Print Recipe
Serves: 6-8 Cooking Time: 12 hours

Ingredients

  • 2kg Leg of Lamb
  • Coconut Milk (enough to cover piece of meat)
  • Small pinch of saffron

Instructions

1

Pre-heat oven to 110c

2

In a heavy oven-proof pot place some saffron

3

Trim excess fat off lamb, but leave some

4

Place leg of lamb in the pan and cover with coconut milk

5

Cover with baking paper, foil and then lid

6

Place in oven for 12-13 hours

Notes

Tip: Use the leftover coconut milk, to make coconut rice.

Health

Healthy Eating on a budget

This year my husband and I are trying get back on track financially.  Last year we had a few hiccups so 2017 for us is getting back on our feet and trying to work towards setting some kind of budget to work with.  We’re a single income family which has taken some adjustment, especially for myself the past couple of years.

Flowers

Daddy bought his girls some flowers

Looking through all our bills it’s pretty clear that one of our largest spends is on food (as well as supplements – don’t get me started on those costs!).  We tend to shop at various places to get different things and it all adds up, $50 here and $100 there…you end up losing track of what you’ve spent until you get a huge credit card bill at the end of the month.

Flemington Markets

Flemington Markets

As Grace and I have different but similar special dietary requirements at the moment, the main thing that we all eat A LOT of is vegetables and fruit, like ridiculous amounts!

So a couple of nights ago my husband said that he would get up early regardless of how many times Grace woke up throughout the night and leave around 5am on Saturday morning to go and shop at Flemington Markets! Well Grace must have a sixth sense as she woke up three times during the night and only wanted Daddy!!

So my tired husband arrived home a couple of hours later, high on caffeine buzzing about all the amazing produce he had bought for $146!! It took a good couple of hours to sort through and put away in the fridge and pantry, but we didn’t mind.  I’m 100% certain if we had bought all this at the shops it would have cost double the price.

Was it worth it?  Totally!  Yes it took more time and my husband had to get up extremely early but the savings were incredible and justified. Eating healthily and continuing to be able to do so is a priority of our family, so we will definitely be making this a regular occurrence.

Would love to hear if anyone else regularly shops at their local Markets, do you make large savings?  Is the produce better quality?

For more information on Flemington Markets, click here.

Flowers

 

 

 

Dinner

Quick home-made tomato sauce

My husband bought a tray of lovely heirloom tomatoes from Flemington Markets.  Some of them were already pretty over ripe so we decided to make a quick and easy tomato sauce which can be used as the base for many other delicious meals.

Even better it’s cheap to make, you can control the sodium levels and no refined sugar like the majority of store bought sauces contain.

Quick home-made tomato sauce

Print Recipe
Serves: 4-6 Cooking Time: 30 minutes

Ingredients

  • Tomatoes of your choice (enough to fill up a baking tray)
  • Olive oil
  • Salt & pepper
  • Dry Oregano
  • 3 Cloves of garlic
  • Fresh Parsley (optional)

Instructions

1

Pre-heat oven to 180C

2

Slice tomatoes in half. On a lined baking tray place tomatoes cut side up

3

Sprinkle with a pinch of salt and pepper, oregano and drizzle with olive oil

4

Place whole cloves of garlic throughout tray

5

Bake for approx 25 minutes, until tomatoes look roasted

6

Remove tomatoes and garlic from tray and place in blender, add fresh parsley stem and all

7

Blend to consistency of choice

Notes

Freeze in batches to make easy weekday meals

Breakfast

Stewed Fruit with Quinoa flakes, Nuts & Seeds

Stewed Fruit

So simple and so delicious!

I like to make this and top it with Coconut Yoghurt for Gracie, but you could use it for topping on pancakes and ice-cream as well.

The smell when it comes out the oven is so delicious, it’s mouth-watering!

I like to add Quinoa flakes, nuts and seeds to add more nutritional weight to her breakfast.

Quinoa is a grain-like seed.  It’s one of the only known grains that provides all the essential amino acids needed by the human body.

Pepitas are extremely nutritious, they’re high in protein and a good source of as magnesium, manganese, copper and iron.

 

 

Stewed Fruit with Quinoa flakes, Nuts & Seeds

Print Recipe
Serves: 4 Cooking Time: 20 mins

Ingredients

  • 4 over ripe nectaries
  • Handful of strawberries
  • Half a cup of macadamias
  • Half a cup of pepitas seeds
  • Vanilla essence
  • Coconut oil
  • Grounded cinnamon

Instructions

1

Pre-heat oven to 180C

2

Chop the fruit up roughly and place in oven proof dish

3

Blitz nuts and seeds in food processor and mix with fruit

4

Cover the fruit, nut and seeds with coconut oil, mix well and sprinkle cinnamon on top

5

Pop in the oven for approx 10 minutes and once the fruit has soften, sprinkle Quinoa flakes and mix well for another 10 minutes

Notes

Change up your fruit, nuts and seeds to your preference and to meet special dietary requirements.

Breakfast

Chia Pudding

Chia Pudding

Delicious and nutritious – I know that rhymes!  Chia puddings are so simple and versatile to make.  I like to add a nut butter layer with a dollop of Coconut Yoghurt with ours.

Chia seeds are amazing!  They contain a very high concentration of ‘Omega 3’ fatty acid and they’re high in protein and dietary fibre!

Below is a basic recipe for making one of Gracie’s favourite breakfasts.

 

 

 

 

 

 

 

CHIA PUDDING

 

Chia Pudding

Print Recipe
Serves: 2-4

Ingredients

  • 1 cup of coconut milk (or milk of your choice)
  • 1/4 cup of chia seeds
  • 1 banana
  • 1 teaspoon of vanilla essence
  • 1 tablespoon of honey or maple syrup

Instructions

1

For a smooth pudding I blitz all the ingredients together in a blender and pour into a cup. Otherwise blitz everything up apart from the chia seeds for more texture.

2

Can be left overnight to set or a couple of hours

Notes

Can omit or add more sweetener. Mix up with different fruits. Add cinnamon.

Lunch

Italian Chickpea Pancake – Farinata

chickpea pancake

My husband loves making these, they have a delicious soft and custardy texture.

You do need to prepare these a few hours in advance, but the actual cooking time is around 10-15 minutes.  The beauty of this recipe is that it’s a one bowl wonder.

We sourced this recipe from Serious Eats , where my husband spends A LOT of time scanning for new ideas!  He loves their scientific approach to cooking food.

Italian Chickpea Pancake - Farinata

Print Recipe
Serves: 4-6 Cooking Time: 10-15 minutes

Ingredients

  • 250 grams finely ground chickpea (Besan) flour
  • 1 teaspoon salt
  • 660 grams water
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • Picked rosemary leaves, for sprinkling (optional)

Instructions

1

In a mixing bowl, combine chickpea flour and salt. Gradually add water, whisking constantly, until a smooth, thin batter forms. Let stand, covered, at least 4 and up to a maximum of 8 hours

2

Preheat oven to 280C and position oven rack in second position from top. If you have a pizza stone or sheet pan, set it on the rack (it will help crisp the farinata from below, but isn't required).

3

Pour olive oil into well-seasoned large cast iron skillet and swirl to fully coat bottom in an even layer. Using a spoon, scrape any foam from surface of batter and discard. Stir batter to mix well, then pour into skillet. Stir gently to swirl oil on top of batter

4

Season all over with black pepper and sprinkle with rosemary leaves, if using.

5

Change oven setting to grill. Set skillet on pizza stone or sheet pan or on the oven rack if not using a stone, and cook until farinata has just set, no longer jiggles, and is browned all over, about 11 minutes. If your grill cycles off, you can prop the oven door open with a utensil to keep it on the whole time.

6

Let farinata cool slightly until set. Eat warm or at room temperature.

Notes

We used a 8" cast iron pan.

Italian chickpea pancake. Dairy, Gluten & Egg-free

Health

Your Child is Dairy-Free, but what about Calcium?

Chia Pudding

At first, when I was told that we needed to completely eliminate dairy from Gracie’s diet (probably for always) I was very concerned.  It’s pretty well known that children need appropriate calcium intake to ensure they grow strong bones and teeth. However if your child has food allergies/intolerances you need to look for alternatives.

Below shows the daily intake requirements for children of different ages:

Babies 0–6 months approx. 210mg (if breastfed)
approx. 350mg (if bottle fed)
Babies 7–12 months 270mg
Children 1–3 years 500mg
Children 4–8 years 700mg
Children 9–11 years 1,000mg
Adolescents 12–18 years (including pregnant and breastfeeding young women) 1,300mg

So what other foods are high in calcium?

  • Dark Leafy greens: 95mg in 1 cup of Kale
  • Oranges: 65mg in 1 fruit
  • Broccoli: 45mg in 1 cup
  • Seaweed: 126mg in 1 cup
  • Sesame seeds: 126mg in 1 cup
  • Almonds: 72mg in 1/4 cup (20 nuts)
  • Fortified soy, nut or oat milk: 300mg in 1 cup
  • Fish (with bones).  402mg in 1/2 cup of canned Salmon

Grace is currently at the age where she is testing boundaries and that typically means she can often refuse to eat the foods I make her. Perseverance is the key, I ‘try and pack a lot of goodness in her food,  whether that means me putting extra green veggies in a meatloaf or a sprinkle of sesame seeds over her food.

Simple ways I boost Gracie’s intake:

  • Fruit Smoothies made from Coconut Vitasoy (enriched with calcium)
  • Chia puddings made with Coconut Vitasoy (enriched with calcium)
  • Sprinkle sesame seeds over her food
  • Kale Chips
  • Salmon Patties

I’ve posted below a simple but tasty recipe for Salmon Patties which are very high in calcium.  If you look through my recipe index you’re find some other great ideas too.

If you make any of my recipes tag: #HGGfood so I can find you!

Salmon Fish Cakes

Salmon Patties

Print Recipe
Serves: 10-12 Cooking Time: 10 minutes

Ingredients

  • 160g tin red salmon
  • 1 large sweet potato grated
  • ½ brown onion, grated or finely chopped
  • 1 egg
  • 2 tbs spelt flour
  • 3 tbs olive oil, to fry

Instructions

1

Combine all ingredients in a bowl and mix well

2

Roll into small patties

3

Gently fry in batches and then reduce to a low heat until cooked through.

Notes

Instead of using Spelt flour you can replace to Gluten-Free to meet special dietary requirements.

 

 

 

 

 

How to boost your dairy-free child's calcium intake through food and diet.

Dinner

Lamb Moroccan Meatballs and Chickpea Dosa

Lamb Meatballs

This meal is actually far more simpler than it sounds and it’s a great way for children to be exposed to different flavours.

The Dosa recipe has been sourced from the latest Taste.com.au magazine.

 

Lamb Moroccan Meatballs and Chickpea Dosa

Print Recipe
Cooking Time: 30 mins

Ingredients

  • 500g Lamb Mince
  • 1 Medium brown onion
  • 1 Garlic clove
  • 1 TSP of salt
  • 1/2 TSP of ground cumin
  • 1/4 TSP of cinnamon
  • 1/2 TSP of ground black pepper
  • 1 TBSP finely chopped Coriander
  • 1 Cup of Besan (Chickpea Flour)
  • 1/2 TSP Grounded cumin (for Dosa)
  • 1/2 TSP Bicarbonate of soda
  • 310 ML Water + 60 ML extra for later

Instructions

1

Either in a food processor or by hand, finely chop the onion, garlic clove and chopped coriander

2

In a large bowl mix the mince, chopped vegetables, herbs and spices

3

Mix thoroughly

4

Roll into balls and either pan fry or put onto a baking tray lined with baking paper and cook through

5

DOSA: Place flour, bicarb and cumin in a bowl. Season and whisk in water until smooth and set aside to rest.

6

After approx 10 minutes stir in extra water into the batter

7

Heat a 24cm (base measurement) non-stick frying pan over medium heat. Brush with coconut oil.

8

Add 1/2 cup batter to pan to cover base (add extra to fill any holes).

9

Cook for 2 minutes or until edges start to curl, turn, cook for 1-2 minutes, until golden. Turn again, cook for 1 minute or until crisp.

10

Transfer to a plate.

11

Repeat with remaining batter and ghee.

Breakfast

Buckwheat Banana Pancakes

Buckwheat Pancakes

 

These pancakes are absolutely lovely, so fluffy and light.  They’re Gluten, Dairy, Egg & Soy-Free and a massive hit in our house, we hope you enjoy them as much as we do!

Recipe has been tweaked to fit our special dietary requirements from here.

 

Buckwheat Banana Pancakes

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes

Ingredients

  • 1 cup of buckwheat flour
  • 1 tbsp of sweetener (honey, maple syrup, rice malt syrup etc)
  • 1 cup of coconut milk
  • 1 ripe banana, mashed
  • 2 tbsp of flaxseed meal
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ⅛ tsp pink Himalayan salt

Instructions

1

In a large bowl, mix the buckwheat flour, ground flaxmeal, salt, baking powder and bicarbonate of soda

2

Add the mashed banana and sweetener to the dry ingredients and mix to combine, until you obtain a thick but runny batter.

3

Scoop ¼ cup of batter into the pan and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.

4

Continue the same with the remaining batter, greasing the pan every time you start a new pancake.

Lunch

ZUCCHINI CHEESE

Zucchini Cheese

Zucchini cheese has seriously blown my mind!  Never in my wildest dreams could I have imagined making cheese out of zucchini…that was until I stumbled across a couple of Instagram Posts telling me otherwise.

As I mentioned before I’m actually lactose intolerant and Dairy-free now, Grace has been Dairy-free for a long-time and my husband…well he just eats anything!!

I found a very simple recipe to start out with, I will be looking next-time to add a few more herbs to experiment further.

I’m currently using this Gelatin.

 

ZUCCHINI CHEESE

Print Recipe
Cooking Time: 15 minutes

Ingredients

  • 2 cups zucchini, peeled and cut up into small cubes
  • 1/2 cup water
  • 2 TBSP coconut oil, melted
  • 4 TBSP gelatin
  • 2 TSP lemon juice
  • 2/3 TSP of fine sea salt or more to taste
  • 2 TBSP nutritional yeast flakes (optional)
  • 1/2 cup fresh parsley, chopped

Instructions

1

Steam the zucchini for 5 minutes, until tender.

2

Drain the zucchini.

3

In a high speed blender, blend the zucchini with water, coconut oil, lemon juice, and salt for 30 seconds or until smooth.

4

Add the gelatin and the nutritional yeast. Blend for another 15 seconds.

5

Pour the mixture in a bowl, add the parsley and mix well with a spoon.

6

Pour the preparation in a loaf pan and refrigerate until set (at least 4 hours).