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 

Ingredients 
2 organic eggs
1 large white mushroom with stem, (or 1 small portobello) chopped 
1 small zucchini, grated 
Turmeric powder 
​1 heaped tablespoon of natural greek yogurt 
1/4 of an avocado

Method

1. ​Place a small pan on low/medium heat
2. Crack your eggs into a bowl and whisk. Set aside. 
3. Chop up your mushroom. 
4. Wash zucchini and grate it. Squeeze the excess moisture out using your hands or a clean towel.
5. Place a knob of butter (ghee, or coconut oil, whatesvs) into the pan and then add the grated zucchini. Sauté for 2-3 minute to help evaporate the excess moisture from the zucchini.
6. Add the mushrooms and cook for another 2 minutes, then pour in your whisked eggs 
7. Sprinkle in turmeric powder. I didn't measure, but would guess I used roughly a 1/4 of a teaspoon.
8. Once eggs are no longer translucent and cooked through, add to your desired plate or bowl. 
9. Add a dollop of yogurt (for dairy free I recommend COYO). I added a little extra turmeric powder to make it look pretty, but obviously that is NOT necessary. I served these eggs with a side of avocado for some finger food fun and it was more than enough food for my 14 month old.

* Always be mindful about the size of the food you are giving to your bub to avoid choking hazards 

EMK x 

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 

Ingredients 
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)

The Mash
3 large, organic white potatoes
2 heaping tablespoons of natural, Greek yogurt 
50 grams butter (eliminate if you're vegan)  
Salt and pepper 
​
Method

1. Take the meat out 30 minutes before cooking 
2. Check for excess fat, cut it away and discard 
3. Pat dry with a paper towel 
4. Season generously with salt and pepper on both sides and pan sear on medium heat in your oil of choice (avocado or ghee are great because the constitution doesn't change at high heat)
5. Seal completely so meat is browned, should take 3-4 mins per side 
6. Remove from heat and set aside
7. In the same hot pan, add the minced garlic, diced onion, carrot and celery and cook until onions are translucent (3-4 minutes per side on medium heat). Add a splash of stock to deglaze the pan and add all these ingredients to the slow cooker. Place the meat on top, as well as the 4 cups of broth.
8. Add the tin of tomatoes and stir through 
9. Cook in the slow cooker on high for 6 hours 

Mash

1. Wash the potatoes and quarter them 
2. Boil until tender, approximately 20 mins 
3. Strain the water away, remove from the heat and mash with a wooden spoon or potato ricer. Add the butter and Greek yogurt, serve warm. (The yogurt is a healthier alternative to sour cream. It helps to make the mash really creamy and a tiny, tiny but tart. I also like that it adds gut healthy bacteria).

TIP: I served the beef cheek and homemade mash with steamed broccoli which was really delicious.

Enjoy
EMK x 

______

​No cooking required! 

OK, I lie. You have to cook just one thing. Just one... That's it. I had left over steak in the fridge, so I threw this delicious bad boy together in no time at all and had to share it with you. You can see more about this salad and more on my Instastories by clicking my saved "Lunch" instastory tab!

TIP: This is great for those of you who meal prep because you can cook up a big batch of fish, chicken, steak whatevs on Sunday and then add it to your mixed greens for your easy on - the- go lunch! As a busy mum myself, I live for food like this because it makes my life so much easier! Want to make your life even easier? While prepping your salad or making your lunch, leave a few bits aside for bubs. Mades for great finger food!
(* Be careful with the broccoli as that could be a chocking hazard when it raw and dry).

​Enjoy!

EMK x

I've been searching for a good muffin recipe for ages. I'm really quite picky about my muffins, and I typically prefer savory over sweet. I was on the hunt for something I wouldn't feel guilty about eating, and I came up with these last night.

When they popped out of that hot oven, I knew I had a winner.

When I took my first bite, I knew I had a new favourite muffin recipe.

I took some of them to bootcamp this morning, and they were a huge hit with the gals (and the kids). Remember, you can modify as you see fit:

• For instance, hard core anti-sugar peeps, eliminate the choc chips
• If you're avoiding dairy, try dairy free yogurt like Co Yo
• Gluten free? Use gluten free oats 

Enjoy guys! 

EMK x