Browsing Tag:

lunch

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.

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

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.

Lunch

Spelt Bread Rolls – Perfect for Burger Buns

Spelt Bread Rolls

These simple to make spelt bread rolls are so easy to make, they’re vegan & dairy-free. The end result is a fluffy and delicious bread roll. They are a huge hit with Gracie so they’ve been on high rotation ever since!

Putting everything in a single bowl and using the microwave really speeds up the process for a mid-week bake. It’s important to add the warm liquid to the dry mixture at between 42 – 46 degrees celsius, any higher at it could kill the yeast preventing rise.

Original recipe can be found here – but we’ve modified slightly for Gracie’s needs.

Spelt Bread Rolls

Print Recipe
Serves: 12 rolls Cooking Time: 25 minutes

Ingredients

  • 2 cups (240 g) spelt flour
  • 1 packet (2 1/4 tsp) (12 g) rapid rise yeast
  • 2 Tbsp (24 g) coconut sugar
  • 1/2 tsp sea salt
  • 1/2 cup (120 g) coconut milk
  • 1/4 cup (60 g) water
  • 2 Tbsp (30 g) olive oil + more for topping
  • 3 Tbsp (17 g) black sesame seeds

Instructions

1

To a large mixing bowl, add 3/4 cup (90 g) spelt flour, yeast, sugar and salt. Whisk to combine.

2

In a separate mixing bowl (or small saucepan over medium heat), microwave the coconut milk, water, and olive oil until warm - about 45 degrees (~55 seconds). It should be the temperature of bath water. If it’s too hot, it will kill the yeast.

3

Add wet to the dry ingredients and whisk vigorously or beat on medium/low for 2 minutes, scraping sides as needed.

4

Add 1/4 cup (30 g) more spelt flour and beat for another 2 minutes. Then add only enough remaining flour to make a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic (~1-2 minutes). Then place back in the mixing bowl, loosely cover, and let rest 10 minutes.

5

Divide the dough into 10-11 equal pieces, carefully shape into balls (handling as little as possible), and place in a greased 9x9-inch baking dish or round cake pan. Cover and let rise in a warm place (such as on top of the oven or in a sunny spot) until doubled in size - about 45 minutes - 1 hour. Then sprinkle with sesame seeds.

6

Preheat oven to 190 degrees celsius . Once the rolls have doubled in size bake for 18-20 minutes, or until fluffy and light golden brown. Carefully brush with olive oil for a shiny appearance (optional).

7

Let cool a few minutes and enjoy!

 

Dinner

Slow Cooked Bolognese

Spag Bol with bone broth

 

Spaghetti Bolognese is a great way for boosting children’s daily vegetable intake.

I like to make ours in big batches so I can freeze into smaller portions to make quick meals in the week.

Our favourite is with Pork and Veal mince and I like to make ours with chicken bone broth for an extra nutritional boost.

I try and simmer mine for an hour as I find it really makes the flavour much more richer.

Slow Cooked Spaghetti Bolognese

Print Recipe
Serves: 6-8 servings Cooking Time: 1 hour

Ingredients

  • 500g Pork mince
  • 500g Veal mince
  • 1 large onion
  • 2 medium sized zucchinis
  • 2 medium sized carrots
  • Mixed herbs seasoning
  • Salt & Pepper
  • Gluten-free worcestershire sauce
  • Salt-reduced tomato paste
  • 1 clove of garlic or paste
  • 1kg of stock/bone broth

Instructions

1

Finely chop the vegetables in a food processor

2

In a large pan, heat up oil and pan-fry vegetables until onions are translucent and vegetables start to soften

3

Add mince meat and pan fry until browned off

4

Add a heaped tablespoon of salt reduced tomato paste, along with a splash of worcestshire sauce

5

Pour stock over the meat and vegetables, until all covered and then season

6

Once it comes to the boil, slowly put on a simmer and stir intermittently until it begins to reduce

7

Until you use up all the stock, keep reducing meat down

8

Served on pasta, rice, zoodles dependent on your special dietary requirements

Lunch

Gut Healing Bone Broth

Bone Broth

Bone broth is extremely easy to make and packed full of nutritional goodness.

Broth is high in amino acids which are inflammatory, collagen, gelatin and trace minerals.  Gelatin has been proven to be beneficial in assisting with healing of the gut lining and helping with growing good bacteria.  It’s also very easy to digest!

Please note if you have an amine intolerance you should only cook for around 2/3 hours.

I love to batch cook bone broth and freeze it in batches, I even add some in smoothies during the hotter months.  Not only do we drink broth, I use it as a base for casseroles and even for spaghetti Bolognese.

Gut Healing Bone Broth

Print Recipe

Ingredients

  • 1 whole, fresh chicken, or a chicken carcass (organic, free range)
  • 3-4 litres filtered water, room temperature
  • 2 Tbsp apple cider vinegar
  • 1 large onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 cloves garlic, roughly chopped (optional)

Instructions

1

If starting with a whole chicken, cut meat off bones (as much as you can) and refrigerate to use in other meals. (Use fresh chicken within 24 hours – can be frozen if you bought the chicken fresh.) The fat can be added to the stock as it gives flavour and helps nutrients to be absorbed more easily. OR start with a chicken carcass left over from a roast dinner, or a raw carcass from the butcher.

2

Place the bones (and any fat) into a large, heavy-based stockpot or slow cooker. If you are cooking up your own chickens, or have access to the 'whole' chickens, you can also add the chicken feet.

3

Bring to a gentle boil and skim off any foam that rises to the top. Reduce heat, and simmer on low for 1 ½ to 3 hours (or cook 3-4 hours on high in a slow cooker). Take carcass out of broth, and remove any remaining meat from bones. (Refrigerate meat to use in meals.)

4

Return bones to broth and continue to simmer for another few hours if you're ok with longer cooking times.* If you are using a pot on the stove, keep heat low and top up water as needed so that the bones are always covered.

5

Strain the broth into into jars/containers. Discard bones and vegetables.

6

Store in the fridge for up to a week, or freeze for up to 6 months. (Make sure you leave about 3cm of space at the top of the jar/container as liquids expand when freezing.)

 

 

 

 

gut healing bone broth immunity

Lunch

Easy Sausage Rolls

Sausage rolls

Two words – Mountain Bread!!

Spelt Mountain Bread has been my saviour many a lunch-time!  Apart from the standard wrap making business, I like to be a bit more creative with them and tried making them into Sausage rolls.

Success!  They came out crispy and golden – just like a ‘normal’ sausage roll.

 

Easy Sausage Rolls

Print Recipe
Cooking Time: 25 minutes

Ingredients

  • 500g Mince Meat (I like to use Beef or Pork)
  • 1 Large Onion finely chopped/diced
  • 2 Grated Carrot
  • Sesame Seeds for sprinkling (optional)
  • Packet of Mountain Bread of your preference
  • Pepper and any other seasoning of your choice
  • 2 Beaten eggs

Instructions

1

Pre-heat oven to 180C

2

Mix mince meat, chopped onion, carrot and seasoning together in mixing bowl

3

Place sheets of mountain bread on lined baking trays and place mixture on the edge of the mountain bread wraps

4

Gently roll wraps up to make a long wrap and cut into chosen sausage roll size

5

Brush egg on the sausage rolls and sprinkle sesame seeds on the top

6

Pop into the oven and cook for approx 20 minutes/until cooked through and have a lovely golden colour (keep an eye on them)

Notes

To make egg-free, you can wash with water or non-dairy milk.

 

Dinner

Chicken Nuggets

Chicken Nuggets

One of our go-to meals for Gracie are Chicken Nuggets, except these are dairy, gluten and egg-free and packed full of nutrients – winning!

  • Nutritional Yeast is deactivated yeast and has a cheese like flavour. It provides a natural source of Vit B.
  • Quinoa Flakes are gluten/wheat free. Extremely nutritious as the only known grain to provide all essential amino acids needed by humans

Dairy, Gluten & Egg-Free Chicken Nuggets

Print Recipe
Serves: 4-6 dependent on serving size Cooking Time: 25 minutes

Ingredients

  • 500g Chicken Breast/Chicken tenderloins
  • Coconut Yoghurt
  • Quinoa Flakes
  • Nutritional Yeast Flakes
  • Pepper

Instructions

1

Cut up chicken into nugget size pieces

2

Coat chicken pieces in coconut yoghurt

3

In a bowl, mix together quinoa and nutritional yeast flakes with pepper (enough quantity to coat the chicken pieces)

4

Coat the chicken in the mixture

5

Pop the coated chicken nuggets into the fridge for at least 30 minutes so the mixture sets

6

Pan fry or oven bake until cooked through and the coating has turned to a nice golden colour

Healthy chicken nuggets df - gf - egg-free