Getting my kids to eat healthy has become a challenge

Getting my two kids to eat healthy has become a challenge.

Especially now they are influenced by their environment outside of home. I find them becoming even more fussy eaters.

They are constantly bombarded with unhealthy foods everywhere. At the supermarkets, our local village shops/cafe,parties, other social events and at school. And even at church…no surprise here!!

So I find ways to incorporate vegetables in everything I make at home. In soups, stews, pasta sauces, juices, smoothies, cakes and breads. And because all of my cooking is done from scratch, I get to add as much or as little vegetables and other health benefiting ingredients to my dishes. Sometimes they know what’s in them, sometimes they don’t have a clue. Either way it gets eaten. And that’s my goal..!

Like these seriously scrumptious Gluten Free Chocolate Beetroot & Flaxseed Mini Cakes I made today.

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They are so children friendly because they are made with coconut sugar which is much healthier than refined caster sugar. Even though its healthier, I tend to use less sugar when I’m baking for the kids.

And may I say that they are Hormones Friendly too. So I could have one if I like too..!

Oh and they are ever so easy to make. Because I had three steamed beetroot in the fridge which I cooked last Sunday, I was able to whipped them up in just about 25 minutes.

The kids didn’t know it was made with beetroot until I told my daughter she was eating beetroot. Its one of her most disliked vegetables ever.

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“Mum I couldn’t imagine its made with beetroot, its the best chocolate cake ever”she said. She helped herself to two of them. And I caught her pinching a third…!

Recipe

Ingredients

125 g Coconut sugar

125 g Real butter chopped in cubes

2 eggs

3 medium size steamed beetroot

200 g Gluten free all purpose self rising flour

50 g Organic coconut flour

25 g Flaxseed – grounded

1/2 cup almond milk

1 tsp baking powder

3 heap table spoons raw cocoa powder

100 g dark chocolate melted

Chocolate chip optional

How to make

Preheat the oven at 180

Get 2 muffin tins ready with paper cups

First blend the beetroot and almond milk together and set aside.

In a mixing bowl add all the ingredients,except the melted chocolate.

Mix together with a hand blender until smooth texture.

Add melted chocolate and stir in with a mixing spoon.

Add more almond milk or water if the mixture too thick.

Pour into muffin tin and bake for 18 minutes

 

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Enjoy!

 

 

 

 

 


Summer Antioxidant Rich Dessert to Enhance Natural Beauty

Summer Antioxidant Rich Dessert To Enhance Natural Beauty.

 

Summer is around the corner, finally giving cold desserts their moment and the oven a break. And here in Briton, summer means desserts and lots of it, like Ice cream and Popsicles and of course strawberry cream teas. But no doubt the high sugar content in these shop bought or even homemade dessert can be well over our recommended daily intake which should be less than 5% of our total energy intake.

 

Dessert

 

Fatty, sugary desserts are the enemies of weight loss and clear skin. Excessive amounts of sugar can lead to skin imperfections, weight loss, and bloating. However, there are a variety of delicious, antioxidant-rich desserts that can actually be friendly to your natural beauty. These detox desserts not only help you meet your weight loss goals but satisfy your sweet tooth. Here are a few recipes from my Summer Wellness Rest Program which aims to reset your body from the inside out.

 

Berry and Beet Popsicles

 

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Summer means popsicles. Fruits and vegetables are perfect ingredients to make delicious frozen treats in a variety of colors and flavors. Beetroot is rich in antioxidant properties and a healthy dessert option.

¼ cup freshly squeezed beet juice

1 cup berries

½ cup water

Combine all ingredients in a blender and blend until smooth. Evenly distribute mixture into Popsicle containers, add a popsicle stick, and freeze until the mixture is solid. For easy removal, run water over the popsicle container to loosen them.

Enjoy!

 

Orange Chia Pudding Parfait

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Chia is rich in fiber and omega 3, and oranges are a great source of vitamin C, which helps prevent diabetes and reduce weight gain. Orange Chia Pudding Parfait is a delicious and healthy breakfast combination that provides a filling meal and satisfies that sugar craving but doesn’t derail your diet.

 

¾ cups of fresh orange juice

2 tablespoons chia seeds

1 tablespoon maple syrup

1 sliced banana

½ cup fresh berries

 

Combine chia seeds and orange juice in a bowl and let set until the chia seeds have fully absorbed the orange juice. Pour the mixture into a glass, alternating layers with fruits and maple syrup.

Enjoy!

Berry Sorbet

 

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Summer desserts seem incomplete without seasonal fruit, and berries are a great choice for a cool, refreshing sorbet. They are low in calories and contain only natural sugar, helping you keep your weight in check.

 

1-cup strawberries or any other berries that you like

½ cup coconut water

10 mint leaves, plus a few for garnish

 

Combine all ingredients in a blender and blend until well mixed. Gradually add ice and blend until mixture is a smooth, thick consistency. Scoop out into a bowl or glass and garnish with mint leaves.

Enjoy!


Nuts About Nuts – Seriously Chocó lately Hazelnut Spread

Just 4 Ingredients for this seriously chocolately nutty spread!

  1. Roasted hazelnuts
  2. Raw cocoa powder
  3. Melted dark chocolate
  4. Olive oil

Nutmeg oil or vanilla (Optional)

I think you guys are going to love this spread! It’s

  • Creamy
  • Chocolatey
  • Rich
  • Perfectly sweet
  • Spreadable
  • Simple
  • Versatile

It’s dairy free and definitely gluten-free!

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There’s something so comforting and indulgent about spreading nutty chocolate on a hot pancake and let it slowly melt or a dollop of it in a bowl of quinoa porridge…yum! yum!

I must confess, I’m a nut lover – full stop! I love any and all kind of nuts and I’m fortunate that I can eat them all without any allergic reaction to them. My two kids are NUTS about nuts too. Especially my five year old, his favourites are cashew and almond, while my seven year old daughter absolutely NUTS about pistachio and adore cashew nuts. My husband is secretly NUTS too!!!

For us, nuts are a daily part of our diet, they are perfect snacks for the kids after school. Me and my husband take them to work as snacks too.

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But this Seriously Chocó lately Hazelnut Spread I made two days ago has got to be one of my guilty pleasures. And its virtually sugar free! Its dairy free and definitely gluten free!.

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HOW TO MAKE ROASTED HAZELNUT CHOCOLATE SPREAD

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Ingredients
  • 250g raw or roasted hazelnuts
  • 50 g  dairy free dark chocolate, chopped (see notes for cacao version)
  • 1 tsp pure vanilla extract or 4 drops of nutmeg oil
  • 1/2 tbs raw cocoa powder
  • 1 tsp olive oil
Instructions
  1. Heat the chocolate in a pyrex over a saucepan of slowly boiling water and set aside.
  2. Preheat oven to 350 degrees and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
  3. Remove from oven and let cool slightly. Then transfer to a kitchen towel and use your hands to roll the nuts around and remove most of the skins. But doesn’t worry if its not perfect!
  4. Add hazelnuts to a food processor or high speed blender. Blend on low until a butter is formed for about 8-10 minutes.
  5. Once the hazelnut butter is creamy and smooth, add the melted chocolate, raw cocoa powder, oil and vanilla/nutmeg oil. Blend until well mixed. Taste and adjust to your best taste and texture.
  6. Divide between sterilised jars and store for a few weeks at room temperature and use as desire.

Enjoy!

 

 


Stuck for new inspiration for Gluten Free lunch box ideas? Here are some of my simple easy recipes to get you started.

It’s back to school time!! And it’s the second week of the autumn term already for us here in the UK. And the battle of the lunch boxes has begun. Most mums and dads struggle for healthy options for their child’s lunch boxes, especially if they are wheat and gluten intolerant. And because our little ones are still growing and their brains are developing they need a well balanced diet to ensure the get the nutrients their little bodies need to grow up healthy.

Some of you might have opted for the Government’s free school meals which are available to any full-time student who is still at school and eligible. https://www.myfreeschoolmeals.com/eligibility.

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We tried the free school meal for the first term last school year and the kids did not get too well with it. But to be fair the foods they served up are ok – it encourages children to eat a healthy meal at least once a day. And it nice to know that the fruits and vegetables are sourced from local farmers, but they are not necessary organic.

However, I chose to let my kids take their own lunch to school for a few reasons. One, because they have multiply food intolerance and eczema, which flares up if they eat certain foods like wheat and gluten, certain grains, dairy- mainly cow’s milk, soy,foods which contains preservatives like nitrites and sulphates and refined sugars.

Taking their own food enables me to keep an eye on what they eat and drink – since I manage their eczema naturally with food and natural home remedies.

I’m forever creating new recipes for my kid’s lunch boxes – some they like and other they don’t. But that’s ok too.

Here are a few of my simply lunch box ideas and easy recipes. I hope you find it helpful.

lunch-box

My kids lunch box – (sourdough bread sandwiches) goat’s cheese sandwich for Hannah and chicken cucumber sandwich for Joseph, sorghum and buckwheat blueberry muffins, cucumber and carrots sticks, grapes and strawberries. They sometimes take homemade fruit and veg smoothie or water.

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Chicken nuggets 

Ingredients

  • 2 orgainc or free range chicken fillets
  • Bread crumbs ( I usually make mine in advance and freeze)
  • Salt and pepper to taste
  • 1 tsp mixed herbs

How to make it:

  • Cut chicken into strips
  • Season chicken stripes with salt, pepper and mixed herbs
  • To make breadcrumbs – put any left over gluten free bread or cut off crust on a baking tray and toast in a hot oven until golden brown. Blend in a food processor to form bread crumbs.
  • Toss seasoned chicken in the breadcrumbs lay out on a greased baking tray. and cook in a pre heated oven for about 18-20 mins until cooked.

 

Buckwheat feta goat’s cheese and broccoli savoury muffins.

 

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Ingredients

For:  12 muffins

  • ½ broccoli chopped
  • 100 grams feta cheese
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • 1 tsp dried herbs of choice e.g. parsley, thyme, basil, or a blend
  • 3 eggs
  • 2 tbsp olive oil, extra virgin ~40mL
  • ¾ cup hemp milk or almond milk, unsweetened ~185-190mL
  • 1 tbsp apple cider vinegar ~20mL
  • 4 tsp grated goat’s cheese – optional

 

Instructions

  • Preheat oven to 180 C and grease a 12-cup capacity muffin tray .Combine the hemp milk and the apple cider vinegar and set aside to form a sour non-dairy “buttermilk”.
  • In a large mixing bowl, combine the buckwheat flour, tapioca flour, ground flaxseed, baking powder, bicarbonate soda, salt, nutmeg and dried herbs.
  • In a separate bowl, whisk together the eggs, olive oil and the “buttermilk” mixture.
  • Make a well in the centre of the dry flour mixture and pour in the wet mixture, stirring as you go, until evenly combined.
  • Fold in the chop broccoli. Crumble up the feta cheese with your fingers and then gently fold this in, too.
  • Divide the mixture evenly between the 12 muffin holes, smooth over the tops and sprinkle on the grated cheese.
  • Bake for 30 – 35 minutes, or until the muffins have puffed up and feel firm to touch in the centre, and are turning a golden brown at the edges. Cool on a cooling rack.

Can be stored in the fridge for up to 5 days, or can be freeze for at last two months.

 

Energy balls: date, cocoa & roasted coconut and pumpkin seeds.

energy-balls

A perfect lunch box snack.

MAKES 12 PORTIONS –COOKS IN 25 MINUTES

Ingredients

  • 70 g pumpkin seeds
  • 40 g roasted coconut ( or freshly grated coconut)
  • 50 g whole almonds
  • 40 g cashew nuts
  • 80 g Pitted dates
  • 1cm piece of fresh ginger – optional best for adults
  • ½ teaspoon ground cinnamon
  • 1 heaped teaspoon raw cocoa powder
  • 1 teaspoon vanilla extract
  • ½ tablespoon raw honey
  • 1 orange

 

Method

  • Blitz pumpkin seeds and roasted coconut in the processor with the almonds and dates (destone first), ginger (optional) then blitz until finely chopped.
  • Add  the cinnamon, cocoa powder and a pinch of sea salt.
  • Blitz again until finely ground, then add the vanilla, honey and half the orange juice.
  • Blitz for another 1 to 2 minutes, stopping to scrape down the sides a couple of times, and adding an extra squeeze of orange juice to bind, only if needed – it takes a while for the mixture to come together.
  • Divide into equal sizes  and roll in the palm of the hands to form balls.

They can be kept happily for up to 2 weeks in an airtight container

How to roast coconut:  Crack open a fresh dried coconut. Take out coconut flesh – using a knife take out the flesh from the shell. Using a sharp knife or potato peeler, thinly slice coconut into pieces. Place onto a baking tray and cook in a pre-heated oven at 180 for about 20-25 mins until brown. Can be stored in an airtight container for up to two weeks.