walking lightly on earth
Homemade popcorn made with healthy coconut oil. Bliss balls. Water. Not to forget mum’s “coffee” made on roasted dandelion root and topped up with coconut milk. A little inspiration if you want to avoid vegetable oil, processed sugars, artificial colours etc. If this post […]
Bringing your own snacks is a great way to reduce packaging and avoid processed foods when going out. I find it very helpful to bring our own snacks to offer our four year old. We avoid buying packaged and processed snacks full of sugars. I’ve […]
I hope our son will enjoy his lunch box today 
Tomato, cucumber, red capsicum, celery, carrot and olives. The sweeter section contains fresh blueberries, dried goji berries, dried white mulberries and dried apple juice infused cranberries.
Most kids love the sweet taste including our son so I’ve bought some more nutritious alternatives to sultanas and raisins. I know grapes are very high in sugars which becomes more concentrated when dried.
I know the dried goji, white bilberry and apple juice infused cranberries still contain sugars but at least they’re more nutritious alternative.
No during our son’s third year I experience how much more he becomes influenced by other kids. I try to be prepared with more nutritious alternatives.
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I’ve made these delicious gluten, dairy and processed sugar free Thumbprint Cookies a couple of times now. They’re easy to make and I store them in the freezer as they defrost really fast. They’re great for a snack “on the go” or in your kids’ lunch boxes. I’ll […]
Apples, carrots, olives and left over potato chips cooked in olive oil from a “not much to choose from” purchase in Venice airport 🙂 I also like to bring homemade water kefir when going out as I’ll offer that to our three year old son […]
Don’t throw potato skins in the bin or compost them.
Instead cook them! They’re delicious!
Staying with my parents at the moment, the potatoes often get peeled so to use the whole food as I prefer, it just makes sense to cook them.
Mix them with oil and seasoning them before spreading them out on a tray and cook them in the oven at 200 C until nice and crisp.
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I had some left over pumpkin puree which inspired me to make these pumpkin and chai spiced bites. I often freeze pumpkin puree in the freezer in 1 cup portions. One way to make pumpkin puree is to cook then in the oven until soft […]
This is a great way to get more vegetable into you and your children’s diet and it’s perfect for snack-time. My three year old son loves it. I recommend that you mix and taste until you’ve your favourite combo 😉 and don’t get too hung up […]
I made these flat breads (Paleo and Vegan) for a picnic with my 2.5 yr old son and he loved them. I’m not a fan of raw onion or too much cooked onion in dishes but this combination is just so delicious.
I was also surprised how easy it was to make. I actually enjoyed making them where other times, I’ve not enjoyed making tortillas and other flat breads.
INGREDIENTS
¼ cup Quinoa flour or green banana flour
¾ cup Arrowroot flour or tapioca flour
¼ tsp. Baking soda
⅛ tsp. Salt
2 tbsp. Extra virgin olive oil
¼ tsp. Apple cider vinegar
½ cup Hot water
4-5 tbsp. Green onion, finely diced
Coconut oil or ghee for frying
HOW TO
1. In a medium bowl, mix the quinoa/green banana flour, arrowroot/tapioca flour, baking soda and salt. Make a well in the center. Add the olive oil and apple cider vinegar and stir until absorbed; add the hot water and spring onions and mix until dough forms.
2. Take a table tennis size ball of dough and use your hand to press it flat between 2 sheets of parchment paper to your desired thickness.
3. Heat 1-2 teaspoons oil in a skillet on medium heat. Brown the flat breads 2-3 minutes per side.
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