Leftovers…

My daughter is a grazer… usually I don’t mind but when I keep finding half-eaten fruit in the dark recesses of the fridge I cringe.  I really just don’t like seeing food go to waste… So, I trick my kids into eating it anyway!

Slice the fruit as thinly as possible (an apple slinky machine works great for this)

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Spread out evenly on a lined oven tray, or, if you’re lucky enough to own one, the shelves of your food dehydrator.

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Bake at the lowest your oven will go (mine does 50˙C! Yay!) until leathery. Depending on the fruit, this will take up to 12 hours. Remember to turn the fruit occasionally and to keep an eye on it so it doesn’t burn down your house.  That would be bad.

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So far I have successfully dried mango, apple, pear, peach and banana.  The kids love the dried fruit and I’m happy because there is less wastage. Happy days…

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Healthy Chocolate Crackles

Does your school use the traffic light system for foods?  Like a traffic light, foods are put in different colour categories and help parents (and kids) make healthier choices.

GREEN ‘Have plenty’ Encourage and promote these foods and drinks in the lunchbox.
AMBER ‘Select carefully’ Do not let these foods and drinks dominate choices and avoid large serve sizes.
RED ‘Occasional’ Limit the availability of these foods and drinks to no more than two occasions per term

I think its a great idea, and as a sweet tooth, I love the challenge of finding healthy alternatives to popular sweet treats.  These chocolate crackles are sweet and delicious but also good for you!

You’ll need: 1 cup puffed millet (or buckwheat/puffed wheat), I cup puffed rice, 1/2 cup desiccated coconut, 2-3 tsp cacao (or cocoa), 3/4 cup coconut oil, 2 tbsp honey (or rice syrup/agave syrup).

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Mix dry ingredients in a bowl.

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If you live in a cool climate and the coconut oil is solid, melt over a low heat.  Add honey to oil and mix thoroughly.

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Add liquid to dry ingredients and stir well.

Spoon the mix into patty pans and refrigerate until solid.

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Quick, easy, healthy and delicious.  A green light food pretending to be a red one 🙂

 

Snacks to go…

Nuts are such a handy thing to be able to pop in a lunchbox as a quick, tasty pick-me-up… What to do when you can’t have nuts? The kidlets and I love these tamari roasted seeds that are packed with protein and other goodness…  The seeds store well and are super easy to prepare.

You’ll need: 3 cups of seeds (I used a combination of buckwheat, sunflower, pumpkin and sesame), 1/4 cup tamari (soy sauce works too), 1 tsp sugar.

Lightly toast the seeds until warm, but not golden.

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While the seeds are warming up, mix the sugar and tamari in a large saucepan over low heat until the sugar is dissolved.

Remove the tamari/sugar mix from the heat and add the warmed seeds, stirring thoroughly.

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Leave to marinade for 10-15 minutes stirring whenever you remember.

When all the seeds are well coated, spread them out on a large baking tray (I like to line mine with a silicone baking sheet because it’s easier to clean).  Bake at 150˙C for 10 minutes or until golden, stirring at the 5 minute mark.

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And that’s it! Healthy, salty goodness that is just the boost needed to get through to the end of the day…

An award!

I’m super excited and grateful to have been nominated for a blogging award! Hooray! Yippee! A lot of WOW!!!  And a huge thanks ❤

liebster

The lovely shedoeswrite nominated me for a Liebster Award, an award for smaller blogs of less than 200 followers, to point people to little-known spots of coolness on the web.  Yay me! Yay shedoeswrite! There are a few rules attached to the nomination so here goes…

LIEBSTER AWARD RULES

  • Acknowledge the blogger who nominated you and display the award.
  • Answer 11 questions the blogger gives you.
  • Give 11 random facts about yourself.
  • Nominate 11 blogs you think are worthy of the award (but they must have less than 200 followers).
  • Let the bloggers know you nominated them.
  • Give them 11 questions to answer.

Answering 11 Questions

  1. What is your favorite word or phrase? My favourite word is drizzle.  I love the sound it makes. It’s really onomatopoeic and is lovely to say.  Now I’m wondering if that’s weird that I like this word so much (but I have a friend, who shall remain nameless, who’s favourite word isn’t even a real word so drizzle, meh).
  2. Dogs, cats, or other–and why? Neither. I’m not really a domesticated animal sort of person.  I once had hermit crabs though.
  3. What was the best part of living where you grew up? The botanic gardens (if you’re ever in Rockhampton, check ’em out).
  4. What’s the best part of living where you are now? The beach!
  5. What was your last dream about? Staying is a weird little hotel. Why? I have no idea, that’s all I can remember.
  6. Have you ever pranked someone in an epic way?  Not really, the worst I’ve ever done was to tell my partner my car had broken down (on April Fools Day) during the school run when it hadn’t.
  7. If you could ask your future self anything, what would it be?  Are you happy?
  8. How would you describe your personal style? Surfer, boho, eclectic?
  9. Have you ever met a celebrity? I’ve met lots of pro-surfers (including world champs), do they count as celebrities?  I’m not sure!
  10. What is your favorite thing to do in downtime? I love to go surfing ❤
  11. What is the last thing you photographed? Our campsite when the fam were camping last weekend.  It was glorious with beautiful cascades, platypus and heaps of kangaroos jumping through the site.  Such a wonderful place to camp.

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11 Random Facts About Me:

  1. I don’t have any sisters.
  2. I’m ambidextrous.
  3. I can’t spell ambidextrous without spellcheck!
  4. I’ve visited 19 different countries, but wish it were more.
  5. I have LOTS of books.
  6. I arrange my books by colour.
  7. I like being able to fix things myself (including my car)
  8. I am excellent at procrastinating.
  9. I am 5′ (155cm) tall.
  10. I love humidity.  My all time favourite weather is when its 28˙C – 32˙C and 95%.  Made for the tropics!
  11. I’m really bad a keeping house plants alive but am a good outdoor gardener.

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The 11 blogs I’ve nominated for an award are (in no particular order):

11 Questions for my Nominees

  1. What inspired you to start a blog?
  2. What is the last book you read?
  3. Who is your favourite written character?
  4. Chinese or Mexican?
  5. What is the #1 thing on your bucket list?
  6. Why do you live where you do?
  7. What do you want to be when you grow up?
  8. Beach or bush (aka surf or turf, country or coastal)?
  9. What is you favourite song of all time?
  10. Hot or Cold?
  11. Are you left or right handed?

So there you have it.  A little about me and some wonderful blogs that I hope you’ll pop over and visit.  I love them and hope you do too.

Again HUGE, HUGE thanks for this wonderful opportunity and nomination to shedoeswrite!

Banana Berry yum!

After finally shrugging off all the lurgies that plagued my family over the holidays and getting past the endless run of wonderfully long, long weekends, this morning I realised that it was the first Monday of term, that my cupboards were practically empty and that we’d eaten all my frozen stash during the holidays.
Thankfully, my friend Cara from Surfing Mums had pointed me in the direction of these tasty egg-free banana muffins from Mum’s Net.
Naturally, I didn’t have all the ingredients, so I modified them to work with what I had. They are quick, easy and really yum!

You’ll need: 2 bananas, a handful of fresh or frozen berries, 2 tbsp butter, 2 tbsp maple syrup, 2 tbsp cream, 150g self raising flour, a pinch of nutmeg, a bigger pinch of ginger powder, a few drops of vanilla essence.

In a small a saucepan, melt butter with cream, syrup and vanilla.
While the butter is melting, mix the dry ingredients in a large bowl.
Remove the butter, cream, syrup combo from the stove and mash in both bananas.
Add wet ingredients (including the berries) to dry and mix thoroughly.

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Spoon into a prepared muffin tray and bake for about 20 minutes at 175*C.

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The patty pans get a bit crumpled when the 4 year-old helps 🙂

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All ready to pop into the lunchbox! Lunchtime win!

*I’ve had to come back and edit this post because, on the suggestion of a very inventive 4 year old, I tried adding berries.  Ohemgee! They are soooooooo good!

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I love them fresh out of the oven with a dollop of cream.   I think you’ll love them even more now too 🙂

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Fun Snack Idea: Sunbutter Apple Rings

Oh my goodness, I’ve been so busy lately that my freezer is empty and my children are subsisting on what ever I can find in the cupboard. Finally, it’s holidays and I find this fantastic (nut-free!) recipe! Looks like I found afternoon tea 🙂

Feeding Audrey

Sunbutter Apple Rings Whether you’re hosting the next playdate or simply looking for a fun, healthy, and easy snack idea, these sunbutter apple rings are your answer.  They’re ready in virtually no time at all and kids have a blast eating them (and moms too).  Make as many or as little as you need and feel free to play around with the ingredients.  Use peanut or almond butter instead of sunbutter, top with dried currants or cranberries instead of raisins, or add a layer of granola.  Just make sure to grab a few napkins….

Sunbutter Apple Rings

12 months + up

  • Apple(s), cored and thinly sliced horizontally
  • Sunflower Seed Butter (Sunbutter)
  • Raisins
  • Cinnamon

Spread a thin layer of sunbutter onto apples, top with raisins and lightly sprinkle a pinch of cinnamon on top.

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Power packed protein snacks

A few months ago my gorgeous friend Helen from Baby Goes Retro shared with me a these yummy Swedish seed crackers.  I have tweaked them a bit over the months and every time I make them they are met with rave reviews from young and old alike.  They’re perfect in the kids’ lunch boxes with some hoummus or tzatziki  for a delicious, healthy snack.  Top top it off, they’re super high in protein, nut-free, vegan, paleo, raw… you really can’t go wrong!

Swedish Seed Crackers

You’ll need: 1/2 cup linseed (flax) meal, 1/2 cup linseeds, 1/3 cup sesame seeds, 1/3 cup pumpkin seeds, 1/3 cup sunflower seeds, water, salt.

Combine seeds in a large bowl and add water to cover.

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Leave to soak for about an hour or so…

Then spread out thinly on baking paper or a silicone sheet.   It helps to cover with extra baking paper and use a rolling pin to get it even and smooth.

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Bake at around 130˚ for an hour or until they’re crisp (if you’re going raw dehydrate them).  If you want uniform shapes, use a pizza cutter to score them into the desired shape halfway through cooking.  If you’re happy with free form crackers, simply snap into dipable size and shape when they’re cooked.  These will store in an airtight container for a week, if they last that long!

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