Yum what a super food. I’ve had few days of relaxing and eating junk, however you can start to feel pretty slack after a while, weighed down and bloated. Now as a gluten-free vegan it’s not burgers and pizza that I’ve been feasting on, but processed rubbish and chips, you know the drill. Anyway university goes back next week, I’ve got heaps of work to do, kids to raise and gym workouts to get to.
Ninja Warrior is on at the moment, and if that’s not an inspiration to get back to healthy eating I don’t know what is. Anyway, I’m having quinoa with steam veg for lunch today, and as my main meal.
Quinoa has twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. It also contributes useful levels of several B vitamins, vitamin E and dietary fiber. And it’s a good gluten-free alternative to other grains. Nom nom.
- Steamed broccoli and cauliflower florets.
- 1 cup of red organic quinoa (follow the instructions on the pack, or double amount of salted water to the amount of quinoa, bring to boil and simmer for 10-15mins. I cook mine in vegetable stock, adds flavour).
- 1/2 a sliced avocado
- 1/2 fresh squeezed lemon.
- Bang it all together once all the elements are prepared.
I just went to the clothes line to collect my lovely clean white sheets. Such warm weather and great for drying. Managed to wash all the sheets. The only thing about the nice the weather is all the birds are about enjoying the sunshine too. And as a result, my clean white sheets are splattered with grey and brown poop. Nevermind, I’ll just scrape it off. I mean, bird poo is goodluck right?
Anyway, it’s also great weather for enjoying some sweet treats. I made some cocoa pops and honey crackles in practice for the next primary school fair. Kids loved them, adults ate them and the rest are going to school in lunch boxes. Just make sure everyone brushes their teeth.
Cocoa Crackles Ingredients
- 4 cups of rice puffs or rice bubbles
- 1 cup of icing sugar
- 2 tablespoons of cocoa powder
- 1 cup of desiccated coconut
- 250g of copha
- In a large bowl mix the rice puffs, icing sugar, cocoa powder and coconut. Set aside.
- Melt the copha over medium heat in a small saucepan
- Pour the melted copha over the rice puff mixture and mix in well
- Scoop the mixture into cupcake containers
- Place in the fridge for 20mins to cool and set
Honey Joys Ingredients
- 4 cups of cornflakes
- 1/3 cup of white sugar
- 1 tablespoon of honey
- 90g of Nuttalex
- Pre-heat oven at 180°
- In a small saucepan, on medium heat, melt the Nuttalex, sugar and honey. Bring to the boil till all the sugar is dissolved and the mixture has bubbled
- In a large bowl mix the melted mixture with the cornflakes, till well coated
- Scoop into cupcake containers and place in the oven for 10mins
- take out and leave to harden and cool
Health and Happiness,
University has gone back this week and as a mother and a student I find myself playing catch up most semesters, because I can’t seem to get organised. It might also be an addiction to deadlines, I’m not sure. But this semester I am planning to do all my readings, get started on assignments early, all while pretending to be super mum and working on my business. People only know what you tell them right?? Anyway while My studies are back on, my chipmunks are still on school holidays and buzzing with boredom and energy. I’ve decided to add fuel to fire by mixing up a quick, sweet and sugary desert from the motherland. Taking advantage of the hearty rhubarb bush growing at the back of the garden. While Strawberries aren’t traditionally a winter fruit, rhubarb seems to be hearty enough to source locally in the winter time. My strawberries are from Queensland so the food mileage isn’t too detrimental. However do try to cook in season when using fresh fruits and vegetables where you can. Minimize your foot print. Kiisseli is a popular dessert in Finland.
Here’s how I make mine,
Strawberry and Rhubarb Kiisseli ingredients
- 6 rhubarb stalks (chopped)
- 250g of whole strawberries (quartered)
- 2 cups of sugar
- 5 cups of water
- 4 tablespoons of corn flour
- the juice of 1 orange
- Pour the sugar and 4 cups of water into a large saucepan, bring to the boil and simmer till the sugar dissolves
- Add the rhubarb and simmer for 5 mins
- Next add the strawberries and orange juice, simmer on low for 8 mins
- Now in a separate cup mix 1 cup of cold water with the corn flour
- Then slowly pour the cornflour mixture into the saucepan, mixing it through, the sauce should begin to thicken
- Remove from heat and and allow to cool (or you can enjoy it warm)
Serve with dairy free/lactose free ice cream or rice porridge
I sprinkled mine with a few sultanas and ate as is!
Health and Happiness