The weather has been fantastic is Sydney, so lovely and warm, and it seemed like the perfect opportunity to start giving my daughter some nutrient dense, refreshing smoothies.
Keeping with the theme of our "war on waste," I raided the fridge to get some inspiration and see what needed to be used. I came up with this delicious smoothie which I enjoyed just as much as she did! This smoothie makes a great snack or a wonderful addition to your toddler's breakfast.
Toddler Friendly Green Smoothie
Serves 1 hungry toddler
1/2 a zucchini, raw and unpeeled
1/2 fresh banana
1 large handful of kale (stems removed)
2 organic frozen strawberries
Almond Milk (carrageenan free). I'm trying this one at the moment, which is sold at Aldi.
-----> The more almond milk, the larger (and thinner) the smoothie. Personally, I like thick smoothies, but kids won't be able to drink them if the are too thick, so keep that in mind!
I eyeball the almond milk, but if I had to guess, I'd say about 1/2 a cup would do the trick!
Place all the ingredients in the blender and blend until smooth. Very smooth if you have picky eaters or kids that are sensitive to textures.
Coconut flakes (make sure this is age appropriate for your child)
A drizzle of raw honey if your kids are 1 year +
TIP: I like serving it with a stainless steel straw because it makes less mess and also prevents choking hazards.
1. Pulse the dates in your food processor until smooth
2. Add the oats, chocolate buttons, chia seeds and almond butter and blend until combined
3. Rill into whatever size balls you want ( I personally like to make a mixture of all different sizes)
4. Place them in the freezer to set for 15-20 minutes. You can leave them in the freezer, or move them to the fridge and keep them there for a week.
* Be sure to tag your creations with #ohmmyrecipes so I can see them!
DISCOUNT CODE AT THE BOTTOM OF THIS POST!
If you prefer to watch videos, you can watch my video here which shows me making this recipe from start to finish! It is less than 4 minutes long- nothing fancy, no frills... just showing you the basics, and how easy it is to make in under 5 minutes flat!
2 kilos of Australian Natural Food Co organic chicken carcasses
4 fresh bay leaves
4 small/medium carrots, roughly chopped
1 large white onion, peeled and quartered
5 cloves of garlic, peeled and bruised (smashed)
2-3 tablespoons of organic apple cider vinegar
Salt and pepper
Cold, filtered water
Place all the ingredients in your slow cooker, and add your filtered water until everything is just covered by the water.
Cook on LOW for 12-24 hours (I cooked mine for 21 hours to be exact!)
Strain contents through a fine mesh sieve and place in a glass jar in the fridge!
DISCOUNT CODE: If you are in Brisbane and want to try Australian Natural Food Co's delicious products, use discount code OHMMYYOGA for 15% off your entire purchase!
Want to know more?
Here are some at a glance health benefits below:
This recipe was inspired by true events in Brisbane, Australia in June of 2018.
Dramatic opening- did I grab your attention? All jokes aside, true story! My husband was away and it had been a full on afternoon. My daughter and I walked in the door at 5pm and I had zero food prepped. How unlike me! It was bub's dinner time and she was HANGRY.
This is what I threw together and it was a huge hit. She was obsessed (maybe you saw my Insta Story?) The best part about this recipe is that you can tuck it away to make for breakfast, lunch OR dinner #yasmama. It's loaded with protein, fibre, good fats, healthy bacteria and has anti-inflammatory properties from the spice, turmeric.
Egg-cellent Egg Scramble
Bub 8+ months
2 organic eggs
1 large white mushroom with stem, (or 1 small portobello) chopped
1 small zucchini, grated
1 heaped tablespoon of natural greek yogurt
1/4 of an avocado
* Always be mindful about the size of the food you are giving to your bub to avoid choking hazards
This week I've been trying a variety of Australian Natural Food Co's products, and I must say I'm impressed.
Our little family has converted to consuming organic fruit and vegetables the last 11 or so months, and I'd say we eat about 85% organic. We found a service that delivers to our home once a week and it makes my life so much easier, especially as a busy mum trying to maintain a healthy lifestyle for all the members of our family.
When it came to meat, I looked for organic options, but was usually disappointed. In the two years that I've lived in Brisbane, I had yet to find nitrate free bacon (a household staple in all grocery stores in America where I'm from). The pickings for organic meat are so slim at Coles and Woolworths, that I typically drove over an hour (roundtrip) to Costco in North Lakes to get better quality and value for our money.
Thankfully, Australian Natural Food Co just opened in Brisbane! They are family owned and operated which, as you know, is a huge tick for me. They offer nitrate free, chemical free, organic meat delivered right to your door. But why ANFC? If I'm going to eat an animal product, I prefer to consume a meat that is organic, free of chemicals, hormones and not fed a genetically modified diet.
You can support your heath, support farmers, and support the way in which animals are ethically treated. Why wouldn't you want to make the change to organic meat?
You can learn more about Australian Natural Food Co at the end of this blog post. So, without further adieu, I'd like to share my recipe that I made night before last. It fed my husband and myself for dinner, and my daughter and I had the left overs for lunch the following day.
6 Hour Slow Cooker Beef Cheeks
Serves 2 + leftovers
1 white onion, diced
2 medium carrots, peeled and diced
4 cups of organic beef stock (I like Nature's Own Organic)
1 tin of crushed organic tomatoes
4 cloves of garlic, peeled and minced
2 stalks of celery
800 grams of organic beef cheek ( I had 2, 400 gram pieces)
3 large, organic white potatoes
2 heaping tablespoons of natural, Greek yogurt
50 grams butter (eliminate if you're vegan)
Salt and pepper
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.