Posts tagged ideas

Your reminder to take care of yourself

sunshine

Blue skies. Palm trees. Sunshine.

It’s been MANY months since I last blogged, neatly reminding me of the fact that this has been a tough year.

I think all of us have those moments where life seems to collapse. Unexpected events, illness, death, mental health issues, self-imposed mummy breakdowns. Awful things that can actually be helpful from time to time – they keep you humble and living consciously. They make you stop the autopilot, question everything and slowly piece together new solutions.

When you tackle them right, you come out of them stronger, with the knowledge that life goes on, love always wins, and small daily actions make the biggest difference to long-term happiness. I’ve come to realise that some habits are crucial for my general well being. I’m sharing them. Because maybe you’re having a tough time and can’t find the perspective you need to shift things. So consider this a reminder of helpful life choices that will help the sun reappear in your world.

  1. Yoga. I’ve banged on about it before, but this is the thing that helps me the most. It can ground, energise or sooth  me. Mostly I use http://www.yogaglo.com – they have all yoga styles in classes of varying lengths, so there’s no reason for me to miss too many days. Here’s a link to one of my favourite teachers and a practise I use OFTEN….
  2. Meditation. Again, you don’t have to spend long on this. Often a 5 or 10 minute session will do. Check out the Insight Timer app. It’s awesome. If you need to check out for a few days, try the Brahma Kumaris centres.
  3. Exercise. High intensity gym-stuff isn’t my thing. Walking is basically all I do (you don’t even need activewear). I walk alone or with my hubby and kids. Walking in nature is nearly my favourite thing. We’ve been doing that a lot.
  4. Good food. In times of crisis, a burger is not your friend. Chocolate will not save you. I promise. Shoving as many healthy ingredients into your gob is the best way to feel good. Perhaps cooking doesn’t appeal, but there’s still a bunch of easy recipes that barely cause a mess and that taste great. Try these…
vegie-smugglers-green-smoothie

Green smoothie. A cliche, yes. But a great way to start the day.

vegie smugglers breakfast ice cream

An easy and excellent breakfast idea.

Easy pumpkin soup (only 4 ingredients)

Easiest pumpkin soup, ever.

vegie-smugglers-pantry-tuna-shakshouka

Shakshouka makes a great brunch, lunch or dinner and uses up anything you’ve got in the pantry.

  1. vegie-smugglers-quesadillas

    Vegie quesadillas – easy. Yum.

     

5. Feed your brain something new. By this I mean, make sure you’re reading something interesting, studying something that gives you new skills, listening to music that affects you, spending time (even 15 minutes) being creative or watching Love Island and having a laugh. New stimulus leads to new thoughts and keeps life fresh.

Starting new habits can seem like a hassle, but please keep going. So many mums work exhaustively to keep their kids healthy, but do nothing for themselves. Fuss over yourself a bit. You’re worth it.

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It also feels good to finish off any projects. Like this one – I’ve had this on the go for a couple of years, but I’ve finally finished it. It’s everything I’ve learned about feeding fussy kids! Find more details over at the shop.

Toddler Recipes: What (and how) to feed fussy eaters

Advice on how to get your toddler eating a wide variety of vegetables with 26 clever recipes that smuggle the healthy ingredients in.

 

And while I rarely post here, I am still about a bit on Instagram and Facebook.

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All the latest recipes – breakfast, treats & dinner, done.

Regardless of how busy a family is, the annoying truth remains that people want to be fed, every day. So while term 1 ended up being kind of crazy at VSHQ, recipes were made and food was scoffed.

The plan was to take lovely proper photos of these recipes before I posted them, but along with darning the hole in my favourite Seed jumper and filing my tax documents in a logical system, it’s just never going to happen, so here’s all the recipes that kept us going (with dodgy iPhone pics)…

 

Banana & frozen raspberry smoothie

2 small overripe bananas
1/2 cup frozen raspberries
2 tsp berry nutrition powder of your choice (there’s a massive range in chemists these days)
Several dollops of greek yoghurt
Enough milk to make it the consistency you like.

Pop everything in the blender/food processor & blitz.

Serves 2

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Quick bacon, pea & pasta soup

Heat 1 tbsp olive oil in a saucepan on med/high heat.

Add….

250g bacon
1 red onion
2 sticks celery
1 big carrot (all finely diced).

Sauté 10-15 mins. Stir sometimes.

Stir in …
2 tsp Italian herbs.

Pour over …
1 litre chicken stock &
3 cups frozen peas.

When back to the boil, serve over cooked pasta. Top with pepper, herbs, Parmesan.

Serves 2 adults, 3-4 kids.

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Corn & carrot fritters

Mix 1 cup self-raising flour
1 tsp garam masala
2 cups corn kernels
1 large carrot (grated)
2 tbsp fresh herbs
2 whisked eggs
1/3 cup milk.

Fry in a med/hot lick of oil until golden each side.

Great topped with pepper, avocado, sweet chilli, cottage cheese & a squeeze of lemon.

Makes about 8.

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Six-ingredient potato salad (dairy-free)

Put 1kg salad potatoes (unpeeled) into cold water (cut any bigger ones in half first).

Bring to boil. Pierce with a knife after 10 min to check cookedness 😄. Drain.

Meanwhile whisk….
1/2 cup mayonaise &
juice of 1 lemon in a salad bowl.

Add…..
1 grated carrot &
1/2 fennel bulb (finely sliced).

Toss in hot potatoes. Season. Scatter 1/2 bunch dill.

Serve hot or cold.

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Oozy chocolate, raspberry & banana muffins 

Mix….
1 1/2 cups self-raising flour
1/2 cup oats
1/2 cup brown sugar

In a jug whisk…..
1/4 cup oil (of your choice)
2 eggs
1/2 cup milk

Wet stuff into dry stuff then stir in…..
2 mashed bananas
1/2 cup chocolate chunks/chips
3/4 cup frozen berries.

Bake 180c for 30 mins. Makes 12.

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I am chucking recipes up on Facebook and Instagram, so keep in touch there. And don’t forget that my gloriously gorgeous “Vegie Smuggler’s Kitchen Collection” cookbook, with its 125+ family-friendly recipes will become an e-book only mid this year. So if you want a piece of real-life Vegie Smuggling fun, get in quick. Visit the shop here.

 

real-healthy-families

Like these recipes? Check out my cookbooks to find a bunch more meals that your family will love.

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5 recipes that bring you unlikely (but welcome) dinnertime wins…

Have you noticed that at some point in most magazine articles about musicians, there’s a bit of the interview that goes… “Yeah, I guess my love of [insert hipster genre] music began as a child, listening to my parent’s [Hendrix/Bowie/soul/reggae/early hip hop etc] albums.”

I get a slight wistfulness for a childhood that was, you know, like, cool. Not that my childhood wasn’t lovely, but I grew up listening to Glen Miller-1940s-swing and Tijuana Brass albums. Which I guess is why I write recipes on a blog called ‘Vegie Smugglers’ and am featured in Super Food Ideas Magazine rather than writing ear-worm songs and featuring in Rolling Stone.

Anyway, back to what I do best (click the pic to visit the recipe)…

vegie smugglers beef pho

Vietnamese Beef Pho

Cucur- urdang - Malaysian food for kids.

Cucur udang – Malaysian prawn fritters.

vegie smugglers cauliflower and cashew pilaf

Cauliflower & cashew pilaf. Fun to say and good to eat.

slow cooker pea and ham soup

Genuine ham & pea soup, in the slow cooker.

Salmon mornay. Truly. With a bit of paprika - delicious.

Salmon mornay. Truly. With a bit of paprika – delicious.

And for dessert, why not some chocolate & beetroot brownie!

And for dessert, why not some chocolate & beetroot brownie!

I'mnotslow

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Turning pantry slops into lunchbox gold

Exciting times at VSHQ with a complete kitchen renovation just days away. For the past month we’ve eaten our way through the pantry and now I’m down to the SLOPS. All those supermarket impulse buys and double ups that have me now scratching my head as to just how I’m going to combine water chestnuts, lychees, olives and four jars of seeded mustard into one delicious meal.

Tinned fruit seems to be the single thing I buy, but never use. Here’s what I was left with….

I know, it's a massive shame that the leopard print contact that lines all my cupboard is about to go...

I know, it’s a massive shame that the leopard print contact that lines all my cupboards is about to go…

Yesterday I managed to rid myself of the cherries and pineapple (too easy). The cherries were combined with frozen blackberries and apple in a traditional crumble (use this recipe here) and the pineapple worked perfectly with desiccated coconut (another ingredient I always have too much of) in a lunchbox treat that has the kids singing my praises.

You can win a set of 4myearth snack wraps!

Pineapple & coconut muffins

1 1/2 cups self-raising flour
1 cup desiccated coconut
1/4 cup raw sugar
440g crushed pineapple in juice. Drain the fruit over a bowl – keep the juice.
1 egg
1/2 cup milk
1/4 cup grapeseed oil or melted butter

Preheat the oven to 170C. Grease a 12-hole muffin tray or line with paper cases.

In a large bowl combine the flour, coconut & sugar. Mix together.

In a separate jug, combine 1/4 cup of the pineapple juice with the egg, milk and oil. Whisk this together thoroughly.

Tip the wet ingredients into the dry. Combine roughly then add in the crushed pineapple. Stir to mix through then divide evenly between your muffins holes.

Bake for 18-20 minutes until golden and springy to touch.

Makes 12
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Yes! A new e-book has just arrived in store!

Yes! A new e-book has just arrived in store!

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There’s a touch of both worthiness and authority in every bite of this salted-cinnamon granola

The term ‘wholefoods’ kind of irks me. Partly because it’s imbued with such worthiness and partly because it gets thrown around so often, with such authority and I’ve never really known what it means (except that I’ll pay a hefty surcharge if I see it written on a packet).

Finally I looked it up and was pleasantly surprised to realise that ALL THIS TIME, I have been living the wholefoods dream and I didn’t even know it.

You know, those carrots I buy? WHOLEFOODS.

And the organic meat I cook with? WHOLEFOODS.

And the cashews I feed the kids after school? WHOLEFOODS.

Because wholefoods just means that you buy unprocessed ingredients and cook stuff.

I was, of course, stoked by this discovery and quite delighted by my unwitting cool-ness and ability to throw my new word into conversation, with both authority and worthiness.

I think the problem with much of the new health-food evangelism is that it is spouted by born-again healthy people. Extreme folks who used to drink 20 can of Coke each day, but after imbibing their first green smoothie four months ago, have now seen the light and have set a new mission to pervade the entire electronic world with their message. Which is, of course, is delivered with authority and worthiness.

For me, my food history is boring. I definitely eat better now than I did 10 years ago, but I’ve always enjoyed clean food and cooking. Which makes my story dull and less compelling. I have less authority and worthiness. Although now that I realise that I’m a wholefood-devotee of 40 years, without weight or health issues, perhaps I do have the chance to up my personal sell with motivational spurtings about ‘wellness’ and ‘holistic living’.

So while ‘wholefoods’ can be a blurry term, ’whole grains’ are quite a specific thing. According to the Whole Grains Council (yes, they exist) this is the definition…. “100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain.” The theory being that they deliver more fibre, nutrition and help prevent disease. (I’ll leave the science of all that up to the sciencey-people to quibble over.)

Paleo folks dismiss the entire grains oeuvre, but I’m still a fan. I feel good when I eat them. I feel nourished and happy and well. So I eat them. And I’m quietly delighted when I find a little gem of a book being published like Megan Gordon’s “Whole Grain Mornings”. So many lovely & original ideas for people like me, who still quietly eat carbohydrates (behind closed doors, of course).

Apparently she’s terribly famous for ‘Marg’s Granola’, and she generously shares the recipe. It’s a basic granola that you can twist & adapt to suit your own household, which is what I’ve done here…

vegie smugglers salted cinnamon granola

Worthy, authoritative, but most importantly, DELICIOUS.

Salted Cinnamon Granola

4 cups rolled oats
2 1/2 cups nuts & seeds (I like flaxseeds, pumpkin, sunflower, flaked almonds & pecans)
1/2 tsp salt
1 tsp cinnamon (or cassia, if you can get your hands on it)
1/4 cup sweetener (seriously, don’t email me, just use whatever damn sweetener you like, or leave it out altogether if you’re born-again sugar free)
1/4 cup liquid fat (again, your choice, I like olive oil. Coconut oil also works fine) And just quietly, 1/4 cup barely does it, if you want serious crunch, you need a bit more.

Preheat the oven to 180C. Line a big deep oven tray. Mix all these ingredients together, pop them evenly into the tray and bake for about 35 minutes, stirring a couple of times along the way.

When cool, combine in with…

2 cups dried fruit (I like currants, sultanas & dried apple)
1/2 cup shredded coconut
2 cups bran bits. This is optional, leave it out for a wheat-free granola
2 cups puffed corn. Again, this is optional, but I like to pad my granola out a bit – it’s not a cheap breakfast, after all.

Mix everything together and ENJOY your breakfast, knowing that each spoonful contains its own little bit of both worthiness and authority. AND its delicious.

vegie smugglers cheese spinach sticks

Earlier this week I published an easy little recipe for cheese & spinach sticks. Did you see it? Click over to Mother & Baby for that one.

freeshipping

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The dressing that saved salad

This will make friends with salad!

This will make friends with salad!

Ah, salad! That divisive item that has people either in raptures or hell. Kids tend to fall firmly on the side of ‘hell’ and getting fussy eaters onto the stuff can be tricky. I do have two tips though, which I call the ‘dress & lure’ principle (sounds slutty, really isn’t). You can read all about it today over at Mother & Baby where I’m guest blogging.

Even those of us with salad-friendly families can find ourselves in a bit of a rut by the end of the crunch season. Which is why I’m sharing the recipe which has revived salad for us this summer. It packs a punch, being a bit of a honey/mustard/ranch-type concoction. You don’t need too much for it to work its magic.

Lately I’ve been making these ‘salad cups’ – tuna plus a bunch of leaves, basil, carrot, etc – in fact whatever I have on hand, chopped pretty finely with dressing and a cherry ‘olive’ on top. I find the slightly opaque glass works a treat. They look fun and taste great, which is enough to ensure that they will be gobbled up.

vegie-smugglers-salad cups

Honey/Mustard/Ranch Dressing

1/2 cup mayonaise (good quality, not low fat)
1/4 cup fresh herbs (I used a chive/basil/parsley combo)
1-2 tbsp lemon juice (start with one – I I usually end up adding the second)
2 tbsp honey
1/2 tbsp Dijon mustard
1/2 tsp garlic powder
3 tbsp olive or grapeseed oil (something bland)

Blitz everything together. Taste and add the extra lemon juice if you’d like it more tangy. Store in a jar in the fridge for a week or so.

 

ThecompleteVS-lunchboxplanner-cover

Get ready for 2017 with my Complete Lunchbox Planner! Visit the shop to check it out.

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Why I can’t manage healthy eating all the time

Keeping all the nutrition balls in the air at all times is a task that is often too large for me (I suspect it’s too large for most modern parents). I mean, hot damn, if there isn’t a bunch of tasks clawing at us from different directions at all times keeping the domestic tension rising. It makes sense that the pressure escapes in the areas where you have the most options. So while skiving off work or dropping the kids to school at 10.15 isn’t an option, dashing into the supermarket and buying something ready-to-eat out of the packet, is.

So I get it, I really do, the fact that keeping a house full of 100% healthy food is a tricky task that is only achievable with consistent motivation and effort. Which is why I try to keep my blog pretty accessible. I’m not asking you to ferment, or make your cheese or activate nuts or only eat organic. Gold stars to all of you who do manage to do all of this – if you could please pop over and let me know all of your time management secrets; I’d be hugely appreciative.

At my place, I cook as much as I can. I consider but don’t obsess over ingredients and I do try to stand back and get an overview of our diet from time to time. Inevitably little areas of slackness have arisen that I can squish back down with some simple changes and easy recipes.

One area I get lazy with is savoury crackers. There are several brands that aren’t full of additives (yes I know, they’re all full of masses of salt), so a packet of them in the pantry can be a lifesaver. BUT, they’re not really full of anything much at all. No rubbish, but also no nutrition. And considering how popular they are with the kids as an after-school snack, it’s worth the 10 minutes it takes to mix and press out this homemade version. Just happens that this recipe is gluten and egg-free, although I like it just because these crackers are seriously tasty.

Seed crackers - nut free, so perfect for lunchboxes, too.

Seed crackers – nut free, so perfect for lunchboxes, too.

SEEDY CRACKERS

1 cup besan flour (chickpea flour, available from good fruit markets and health food stores)
1/2 teaspoon salt
1 tsp spice (I like 1/2 tsp garlic powder & 1/2 tsp cumin, but you can try paprika, sumac, coriander or zatar)
1 tbsp fresh herbs (I like rosemary & thyme)
4 tbsp seeds (any combination you like of sesame, flax, poppy, sunflower, pumpkin & chia)
1 tbsp olive oil
1/4 cup water

Preheat oven to 170C.

In a large bowl, mix the flour, salt, spices, herbs & seeds.

Tip in the olive oil, the gradually add enough water until the mix comes together to form a sticky dough.

Roll it out between a couple of sheets of kitchen paper until about 3-5mm thick (if you don’t have a rolling pin, just press it out with your hand). Remove the top sheet. Score with a knife and place on a large baking sheet. Cook for 20-22 minutes until golden.

Cool before breaking into pieces.

Makes about 20 pieces

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Did you see that I’ve got 15% off storewide? Use discount code ‘OCTOBER’ at the checkout before midnight tonight, Monday October 20. Visit the shop here…

new-book-on-sale

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