I’ve seen the lovely looking pre-made creamy icy poles in the shop … The ones you buy and freeze at home. But my goodness they’re pricey!
I would have needed to buy 2 packets for the tribe this afternoon so instead I got to work using the delicious goodies we already had at home.
Some cheap mangoes I bought from the markets ($1 each!), the over ripe banana in my fruit bowl and some of the slightly bruised apricots from our tree that we had frozen 2 months ago, plus the left overs of a can of coconut cream that was in the fridge and we had such a winner! Hope you like them too.
250g ripe mango (cheeks of 2 medium)
200g ripe apricots
1 large ripe banana
100g coconut cream
1tbsp honey/maple syrup
Blend, blend, blend until it is a very smooth mix.
We have made a conscious effort to reduce our meat consumption recently. And for us that has meant a boost in our bean intake … Good thing we love beans!
This recipe hits all the right marks for us. It is delicious, nutritious, budget friendly, fast and easy to make, fits all of our allergies and it is very filling and satisfying… Even for the biggest carnivore 😉
It is even one of those meals, made from regular pantry staples, that you can throw together in the morning and the flavors get even better when you reheat it in the evening. Wins all ’round!
2 x 400g tin black beans, drained and rinsed
350-400g gold sweet potato, small dice
2 tbsp olive oil
medium brown onion, diced
2 tsp minced garlic
1 tsp minced chilli
1 rounded tsp cumin
1/2 tsp paprika
2 cups (500g) pasata
1 cup hot veggie stock
Heat olive oil in a large, heavy based pan.
Add in onion and fry until golden.
Add in the garlic and chilli and fry for a further minutes before adding in dry spices.
Fry for about 2 mins, mixing well, before adding in the sweet potato. Mix well to cover in spice mix and fry for a couple of minutes.
Add black beans, pasata and stock, mix well and bring to a simmer.
Simmer gently for about 15 minutes.
We serve this one over either brown rice or roasted cauliflower and top it with slices of ripe avocado, drizzled with a squeeze of lime juice. Yum!
I know … beetroot and spinach (or pumpkin and chick peas!) are not ingredients you would normally associate with a chocolate muffin – but trust me, it works!
My tribe wolf them down and have no idea of the goodies hiding inside – yay! They are a standard lunchbox favourite – I even use this recipe to make the base of our birthday cakes now and everyone digs in!
See below the recipe for the coeliac friendly option and some different veggie variations
1 large cooked beetroot (approx 225g)*
2 handfuls of baby spinach
40g cocoa/30g cacao powder
70ml tasteless oil (rice bran oil, melted vegan butter & coconut oil work well) OR 70g sunflower seed butter
My baby started school yesterday. It just feels unbelievable to me, but he loved it!
I missed him so much, so today we had a special day doing his favourite things. We did blocks, trampoline tricks and cars and I surprised him with tickets to a kids movie. Of course he immediately requested that we make popcorn together …. How could I refuse?!
He is not such a sweet tooth, so he asked for ‘the cheesey ones’. As you wish my precious dude!
50g popcorn kernels
2 tsp vegan butter/coconut oil
1 tbsp nutritional yeast
1 tsp pink salt
1/2 tsp onion flakes
1/4 tsp garlic flakes
1/4 tsp paprika
Air pop the popcorn then lay in a baking dish.
Melt the butter/oil and drizzle all over the popcorn. Mix well for an even coating.
Place all the dry ingredients together in a blender/bullet/mortar and pestle and blitz until fine. You can also do it in your thermal cooker if you make bulk batches.
Sprinkle the dry mix over the popcorn then mix well to give an even cover.
Place in a preheated 200 C oven for about 10 minutes.
Being that it is the school holidays, it must be time for our traditional family ladies lunch! I am so thankful for wonderful women in my family and being able to meet with them still 🙂
This was the delicious salad we shared …. Just quietly, I may have made extras so there would be dinner leftovers 😉
1 medium gold sweet potato
1/3 cup dried cranberries
1/4 cup pepitas
1 packed cups spinach
1 cup quinoa (which ever colour you prefer)
2L hot water plus 1 tsp stock powder
1/2 large ripe avocado
2 tbsp extra virgin olive oil
Pink salt flakes
Ground black pepper
2 tbsp lime juice
2 tbsp maple syrup
2 tbsp aquafaba (liquid drained from a can of chick peas)*
*replace the aquafaba with water for legume free, the dressing will just not be quite as ‘fluffy’.
Soak the quinoa in a pot of water for 1 hour then drain and rinse it really well.
While the quinoa is soaking, heat the oven to 200C.
Peel the potato and dice it in to roughly 3-4cm cubes. Place them in a baking tray and drizzle with 1 tbsp of the olive oil and season with salt and pepper to taste. Place in pre heated oven and roast for about 45 minutes or until golden.
Remove the potato from the oven, add in the seeds, and toss to coat them, then return to oven for a further 10 minutes.
Cook the quinoa in the weak stock by bringing it to the boil and simmering gently for about 15 mins, the drain and set aside.
To make the avocado lime dressing, place the remaining tbsp of olive oil, the lime juice, pinch of salt, maple syrup, aquafaba (or water) into a blender/bullet/thermal cooker together the the avocado and blend until smooth and light (speed 4, 8 secs, scrape down, speed 5, 10 secs)
Chop the spinach, and fold it through the warm quinoa.
Top with the potato and seeds.
Drizzle the dressing over the salad and then sprinkle the cranberries over the top.
Serve immediately and enjoy 🙂
For a delicious variation on this dish we use pumpkin in place of potato, pomegranate seeds in place of cranberries and slivered almonds in place of pepitas.
Shredded Cheese of choice (we do both a dairy batch and a Bio Cheese Batch)
In your processor pulse the seeds until they are finely chopped.
Add in the other dry ingredients and process to combine (Speed 4, 8 secs). Then set the dry mix aside.
In your blender/processor/bullet/thermal cooker place the spinach and just 150g of the yoghurt. Blitz until very well combined (Speed 8, 10 seconds, scrape down and repeat) – it’ll look like a very unappealing milkshake at this point!
Add in the remaining yoghurt and process to combine (Speed 4, 6 secs)
Add the dry ingredients back to the wet and process until it forms a dough (Speed 5, 15 seconds), knead together, dust with flour and roll out into a rectangle.
If the dough is too sticky, add in 1 tsp of extra flour at a time and process to combine.
Top the dough rectangle with grated cheese, then roll into a cylinder.
Cut into rounds and lay on a lined baking tray and place into a preheated 200C oven for 18-20 minutes until well risen and golden.
Freeze in an airtight container if you have any leftovers.
We have just returned from a lovely family holiday that was filled with mountain climbs, hikes and adventures.
Most of the days looked like this:
But the last day ended up looking like this:
Uh oh. Not my finest moment.
So now I’ve got 4 kids who are on school holidays, I can’t drive and they are permanently staaaaaarving …. especially after their swimming lessons.
Ok- so what to make for them that is quick and doesn’t involve me going to the shops or standing up for very long?
We decided today to go with our version of this sweet slice that is a family favourite, passed down from my Mother in law.
It is quick and easy, delicious and uses our pantry staples, plus it’s very allergy friendly. But best of all …. my little people can help to make it and then they devoured it. I will be making double batches from now on!
12 medjool dates, pitted and diced
1/4 cup coconut sugar
120g butter (vegan or dairy)
40g sunflower seed butter (or nut butter if it suits)
1/4 tsp pink salt
4 cups rice bubbles (we used the Freedom allergy friendly brand)
Optional: 1/3 cup pumpkin seeds
Place the butter, dates and sugar into a saucepan and cook over a medium heat. Bring to a simmer and stir occasionally until dates are quite soft and mushy (that’s the technical term!). (Speed 2, Steam temp for about 4 -5 minutes – no need to dice the dates if you’re using a thermal cooking machine).
Still on a medium heat, add in the seed butter and salt and mix well to combine until quite smooth (Speed 3, approx 1 minute, ST)
In a separate bowl place the rice bubbles (and seeds if using). Pour the date mixture into the rice bubbles and fold together until completely combined. You can do this stage in a thermal cooker on Sp 1 but I find that it tends to shred the rice bubbles a bit.
Press the mixture down very firmly into a lined dish and place into the fridge until hard (we usually do overnight).
If you are a chocolate fan, you can melt a couple of squares of your favourite dark choc and drizzle it over the top, then return to the fridge for 5 minutes before cutting.
Slice in to squares. Store any left overs in an airtight container in the fridge.