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
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).
Seared Rib Fillet Salad
1/2 avocado (chia seeds sprinkled on top)
1 carrot, grated
3 broccoli florettes- raw
1/4 red capsicum
2 cup of mixed organic greens
Small handful of walnuts
Seared rib fillet from Australian Natural Food Co
Wash and spin dry your greens and place on the plate
Add your grated carrot, capsicum, raw broccoli walnuts and avocado with sprinkled chia seeds
(If I had onion, I SO would have added it)
Cook and cut, or slice your pre-cooked rib fillet and add to the salad
The most time consuming task is cutting, and that takes 5 mins max!
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:
Guilt Free Sweet Potato Muffins
(Yields 10 muffins )
2 cups of wholegrain rolled oats
2 free range eggs
1 cup of sweet potato mash/puree
3/4 of a cup of plain greek yogurt
1/4 cup maple syrup
1 tsp baking soda
1 tsp cinnamon
Pinch of salt
Chocolate chips :: optional!!
Preheat the oven to 165 C
Boil or steam one LARGE sweet potato until tender and cooked through. Mash with a fork or blend, measuring out 1 cup (set aside).
Blend the oats in a food processor until nearly smooth
Than add all the remaining ingredients and blend until smooth
If you are adding chocolate chips, add them to the batter after it's been blended.... folding them in with a wooden spoon
Spoon the batter in a muffin liner or baking sheet. If you use a baking sheet without liners, make sure the pan is greased.
Bake at 165 C for 13 mins
If you do have leftovers, you can enjoy them cold for a quick breakfast or easy snack.
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.