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.
Our daughter turned one yesterday!
It was such a fun day full of laughs, swinging on the swings, and some bloody good food. We're pretty low fuss parents, so my husband and I decided against a party she wouldn't remember and got her a cute pair of shoes as her present. Pretty sure she had an amazing day and that's what matters most.
Disclaimer: To each their own when it comes to feeding your kids! It can be a topic of contention among parents, there is no doubt about it. This is just what we decided to do on our daughter's special day.
I knew my daughter was never going to have a proper cake on her first birthday. She hasn't had refined sugar, eats like a little legend and loves her fruit. Why introduce her to highly addictive sugar and risk the good thing we have going on?
I decided to make her one from scratch. It took me minutes to make and cost me 12$.
Place the watermelon in the fridge an hour or so before you need to make the cake
Slice the end off and continue to slice 1/2 inch to 1inch thick pieces. If you want a perfect shape, use a cookie cutter (like the image above). I decided to go free hand, cutting the largest square at the bottom and then each layer got smaller and smaller.
Stack the slices on top of each other and secure with toothpick, or a long candle. I got a long candle because I thought it was a bit safer.
Add the blueberries and then sprinkle with chia (they're kinda like the "sprinkles")
Serve chilled, and have fun watching the mess be made!
Meal prepping isn't for everyone, and it sure as hell wasn't for me before becoming a Mom. I'm not a huge leftover fan if I'm honest. I prefer to cook fresh food over turning the dial to 1:30 on the microwave.
However, I do love leftovers when my husband is away for work and I'm cooking for one. That's about it though. I know meal prep is different than leftovers, but the premise was kinda the same to me. I had to ask myself: Will putting the work in really make a difference, and will I mind eating food that has already been prepared?
The answer was a simple, yes and NO!
Meal prep has been huge help in our household. Putting in the time does make a huge difference, and no, I don't mind eating food that has been pre-prepared.
There were a few things I needed to implement to have the most amount of success with this new endeavor.
1. Meal Planner
I bought this one from KMART and it was a whopping $3. If you are taking the time to prepare your food ahead of time, then you should be able to jot down what you're having and when so that you don't forget what's in the Tupperware. I also recommend labeling them with sticky notes, especially if you're prepping food for multiple people. For instance, when I make overnight oats, mine differ from my husband's (his have diary, mine are dairy free), so I like to stack and label them accordingly with our initials.
This part had two components:
A. Storage for your meals / cut veggies
B. Storage for your produce
A. I just bought this 10 piece glass Pyrex set (in the collage below) from Harris Scarfe during the Boxing Day sales. It was $70, marked down to $34! I prefer glass to plastic for a lot of reasons. Glass is dishwasher, microwave and refrigerator safe. It also doesn't absorb odors, food stains or flavors. AND, let's not forget, glass is also better for the environment.
I've included some other containers that that I'm a huge fan of, including the Kilner travel jar and the stainless steel Planet Lunchbox. Click the photo to visit the product's web page.
B. Storing veggies and keeping them fresh can me a mighty tough task. The veggie crisper drawer gets more and more full, with the newest produce sitting on top of the previously store-bought food items . . . and we know all know the outcome, don't we? Throwing away countless kilos of food annually, which is such a shame and hard of your wallet too.
So, how can we fix this dilemma? Cue Swag Bags. I posted about them already, (<----- Read It) but these little guys are mighty cool, and will really help you to fight the war on waste if you use them correctly. They are non-toxic, machine washable, sustainable and environmentally friendly. Loads of people asked me about them on post mentioned and via instagam as well. I bought them for my Mom for Christmas and it sounds like a lot of my other followers gifted them as well.
So this week I've partnered up with BIOME, and I'm excited to announce that I'll be giving away a Swag Bag Starter Kit (valued you at $72 AUD) to one lucky winner!! This starter kit has two small bags, one long bag, and one large bag. It is what I use in our household and I have been astounded as to how well, and how long, it keeps our produce crisp and fresh.
I'm so passionate about food, health and wellness and finding this company was a highlight for me on my new low tox journey in 2017.
Head to my Ohm My Yoga Instagram for all the details and enter to win!
TO BE CONTINUED...
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.