Cheese and Spinach Rice Cakes

January 29, 2018 · 4 Comments

You know when you find something yummy and cook it so many times that everybody ends up hating it?

Yeah, that.

These rice cakes were on high rotation in my kitchen about five years ago until there was a protest! But they have made a reappearance and everyone is enjoying them again. I just have to pace myself now and not make them too often!

They are delicious hot or cold and make a very budget-friendly dinner with some salad or are great for lunch boxes too.

Whip them up when you have some leftover rice so it doesn’t go to waste. You can also throw in any leftover cooked vegetables or meat.

Cheese and Spinach Rice Cakes

Vital Stats: gluten free, nut free, vegetarian

This is what you need:

4 cups cooked brown rice

2 green shallots, finely chopped

2 tablespoons parsley, finely chopped

1 cup finely shredded baby spinach

100g tasty cheese, grated

50g parmesan cheese, grated

2 eggs

1/2 cup cream

1 small garlic clove, crushed

Herbamare (or salt) and pepper to taste

This is how you do it:

Preheat your oven to 180ºC and line a 12 cup muffin tray with some non-toxic muffin papers.

Whisk together the eggs and cream in a large bowl.

Add all the other ingredients and mix well.

Scoop into the muffin papers and press down slightly.

Sprinkle with more cheese if you like.

Bake for 25-30 minutes or until firm and golden brown.

TIPS:

I have used the If You Care baking paper and cups for years now – nothing ever sticks and they are compostable and non-toxic.

Add whatever you like to the basic egg, rice and cream mixture. Some things that are also tasty in these rice cakes are: feta, sun-dried tomatoes, bacon, zucchini, char-grilled capsicum, chives, mushrooms and salami.

I always soak rice before I cook it, just to make it easier to digest and kinder on our tummies.

Use pure cream that doesn’t have any artificial fillers or thickeners.

My Chicken and Spinach Fritters are also brilliant cold in lunch boxes.

If you make my Cheese and Spinach Rice Cakes, let me know what the family thinks and upload a photo to my socials.

Easy Muesli Bars

January 12, 2018 · 2 Comments

This recipe is ridiculously easy to make. Just throw everything in a bowl, mix and bake!

As much as I love cooking, keeping up a constant supply of home-made real food for the family can be quite time-consuming.

So the easier the recipe, the more chance it is that it will be on high rotation in our house. I always make double batches and freeze too.

You can even get the kids making this one it’s so simple and fuss-free.

Of course you get the added benefits of it being much cheaper than buying muesli bars, there is zero packaging and you know exactly what’s in your food.

Give them a go and let me know what you think.

Easy Muesli Bars

Vital Stats: Wheat free, dairy free, nut free, vegetarian

This is what you need:

3 cups muesli

1/2 cup sultanas

2 bananas

1 egg

1 tablespoon coconut oil

This is how you do it:

Preheat the oven to 180ºc. Line a slice tin with non-toxic baking paper.

Mash the banana and whisk in the egg and coconut oil. Add the muesli and mix well.

Smooth into your slice tin with a spatula or the back of a wet spoon.

Bake for 20 minutes or until nice and firm.

Let cool before you slice with a bread knife.

Hot tips:

We make up our own muesli but any good quality muesli is okay. Ideally, try to get one that’s organic and without sulphur dioxide in the dried fruit.

If you want to make these for lunchboxes, just make sure your muesli has no nuts. Use seeds, coconut and fruit instead.

Want more recipes?

10 Healthy Muesli Bars

30 Super Healthy Lunch Box Snacks

20 Nut-Free Lunch Box Snacks

Easy Herb and Garlic Green Dip

November 1, 2016 · 4 Comments

My whole family loves a tasty dip.

It’s a great way to boost your vegetable intake – carrot sticks taste a whole lot yummier with something to dip them in.

This nut free dip is great in lunch boxes or for afternoon tea for the kids and even fancy enough to take to a barbecue. In fact, I always get asked for my recipe when I make this!

As well as serving the dip with plenty of fresh veggies, I also like to ‘upnourish’ as Kristin from Mamacino says, with extra vegetables and veggie powder added in.

This green dip is also so much cheaper to make than buying a pre-made dip from the supermarket. Seriously how expensive and full of additives is dip these days! Even the ones in the gourmet delis are full of canola oil and will set you back the best part of $10!

Anyhow…. here is the recipe. Let me know if you make it and what you think!

Easy Herb and Garlic Green Dip

Vital Stats: gluten free, grain free, nut free, egg free, vegetarian

This is what you need:

500g cream cheese*

1-2 small garlic cloves

1/2 cup parsley

2 cups baby spinach

4 small green shallots, trimmed

1/2 teaspoon Herbamare or salt to taste

2 teaspoons Vital Veggie Power

cracked black pepper to taste

*make sure you buy a plain cream cheese, not the low-fat ones as they are full of weird additives

This is what you do:

Wash all your greens well. Chop the shallots into a few pieces.

In your food processor or thermomix, throw the garlic and greens and whizz up.

Scrape down and add the remaining ingredients.

Whizz until well combined.

I don’t mind mine a bit chunky but if you have fussy kids, keep blending!

This is a spreadable, thick dip. If you want something softer and dippier (yep that’s a word), add a tablespoon or so of yoghurt or sour cream.

Serve it with plenty of cut up veggies and some seed crackers.

It will last around three days in a well-sealed container in the fridge.

Hot tip: If you want to go really hard-core, have a crack at making your own raw cream cheese.

Roasted Cauliflower

May 14, 2015 · 5 Comments

I love cauliflower!

It’s one of those really versatile veges that can be used in so many ways. My favourite way to do it though is roasted. The beautiful caramelization is just so tasty and it’s so easy to do.

I use olive oil as it takes a higher temperature than most other oils. Coconut oil is delicious but I find my kids aren’t fond of the flavour when it’s roasted. Duck fat or tallow would be amazing if you can get your hands on some great quality stuff. If you like some zing, add some chilli or spices to the mix!

Cauliflower has some amazing health benefits including:

* cancer fighting

* improving blood pressure and kidney function

* fighting inflammation in your body

* a digestive aid

* rich in vitamins and minerals

* good for brain health

* full of antioxidants

Roasted Cauliflower

Gluten free, grain free, dairy free, nut free, egg free, vegan, vegetarian, paleo

This is what you need:

1/2 head of organic cauliflower

3 tablespoons good Aussie olive oil

2-3 cloves organic garlic

Pink salt or celtic sea salt and freshly cracked black pepper, to taste

This is how you do it:

Preheat the oven to 220ºc.

Cut the cauli into smaller florets.

Toss everything together in a bowl (I like to massage it all in with my hands).

Whack it into a roasting pan and cook the oven for 20 minutes.

Enjoy!

Hot Tips:

If you want to get extra fancy, sprinkle your roasted cauliflower with some fresh herbs, chilli, lemon juice and/or freshly grated parmesan cheese after it’s roasted.

Leftovers? It’s also delicious cold in a salad or whizz it up and add to hummus.

Easy Coconut Biccies

April 22, 2015 · 13 Comments

I am loving these Easy Coconut Biccies.

They are perfect for lunchboxes as they have no nuts! Also great when you have a bare pantry – you only need four ingredients and they are so, so easy to throw together.

Feel free to add in your own bits and pieces – I have made them before with a mixture of dried fruit and some healthier choc chips would be yummo too. You may want to add in a little drizzle of honey and maple syrup if you like a really sweet biscuit, but I think the sultanas make them sweet enough.

Easy Coconut Biccies

Vital Stats: grain free, gluten free, dairy free, nut free, refined sugar free, paleo

Okay, this is what you need:

2 cups organic dessicated coconut

2 organic eggs

1 cup organic sultanas

1 teaspoon organic cinnamon

1 teaspoon organic vanilla extract

HOT TIP: Using organic coconut and fruit means you don’t have to worry about added sulphur dioxide. Read more here.

Okay, this is how you do it:

Preheat your oven to 180°c on a gentle setting. Fan force is too harsh for these little babies.

Mix everything together – I like to get my hands in there and give it a good massage to distribute the egg properly.

Squeeze into round biccies, about the size of a walnut. It will make about 15.

Whack on your baking paper lined tray and fling into the oven for about 15-20 minutes or until they are just set and lightly brown. Keep an eye on them!

Leave to cool on the tray to firm up. Enjoy!

HOT TIP: I love the If You Care Baking paper to cook with. It is unbleached and 100% chlorine free. I even wash it and reuse if it’s not too yucky. Your regular baking paper can contain chromium (a heavy metal).

20 Nut Free Lunchbox Snacks

January 15, 2015 · 10 Comments

20 Nut Free Lunchbox Snacks

A nut free lunchbox is a requirement in a lot of Australian schools.

The incidence of fatal allergies has meant we need to keep kids safe. Nut-free snacks are really not that hard to do!

If you want a recipe that uses nuts, there are lots of alternatives. Sunflower seed butter or tahini can be used in place of peanut or nut butters. Dried fruit or seeds can be used where nuts are in a recipe.

Here are 20 nut free lunchbox recipes to get you inspired.

Have you got a recipe? Leave us a link in the comments!

1. Gluten Free, Nut Free Muesli Bars

2. Sweet Potato Chocolate Cake

3. Apricot Coconut Slice

4. Date Muffins

5. Easy Seed Crackers

6. Carrot, Apple and Oat Slice (pictured)

7. Chewy Choc Banana Cookies

8. Blueberry Pancakes

9. Strawberry Yoghurt Muffins

10. Zucchini and Pepita Muffins

11. Vanilla Bean Cupcakes

12. Chocolate Zucchini Loaf

13. Little Golden Oat Biscuits

14. Cranberry Oat Cookies

15. Pumpkin Scones

16. Easy Coconut Biscuits

17. Chocolate Muffins

18. Sunflower and Sesame Crackers

19. Coconut and Strawberry Slice

20. Tahini, Orange and Date Muesli Bars

Want more?

Check out my 30 Super Healthy Lunchbox Snacks – most of them are nut free or can easily be nut free.

Mushroom and Haloumi Kebabs

January 6, 2015 · 2 Comments

Simple summer eating!

I am back with my next recipe in the Australian Mushroom Growers “Summer Mushrooms” campaign! It’s such fun to be involved in creating Aussie mushie recipes alongside some great foodie bloggers. You can find their recipes here.

Mushrooms are such a great superfood. They are nutrient rich, flavour rich, high in bioactive compounds (that means they are really good for you), easily available and affordable.

This recipe makes a great starter for a barbeque – hand around a platter and use the herby sauce as a dipper. You could also pop them on a big bed of rocket and drizzle with the sauce and serve as a side dish.

It takes no time at all to whack everything onto a skewer and whizz up the sauce while you are waiting for them to cook. Get the family involved in helping you – kids love skewers!

Mushroom and Haloumi Kebabs

Vital Stats: Vegetarian, grain free, gluten free, nut free, egg free, sugar free

Okay this is what you need:

24 Aussie button mushrooms

100g haloumi

1 large red capsicum

olive oil for brushing

1/2 bunch basil

1/2 bunch mint

2 tablespoons extra virgin Australian olive oil

1 small garlic clove, crushed

1 teaspoon lemon juice

black pepper and pink salt to taste

Okay this is what you do:

Soak 8 small or 4 large bamboo skewers in water.

Wipe the mushrooms gently with wet paper towel or a microfibre fruit and vegetable cloth.

Cut the haloumi and the capsicum into cubes, a similar size to the mushrooms.

Thread the mushrooms, haloumi and capsicum onto the skewers.

Brush with olive oil. Cook under a hot grill or on the bbq – about ten minutes or until soft and starting to brown.

While that’s cooking, make the herby sauce. It’s actually called a pistou – sort of like pesto but without the cheese and nuts!

Throw the herbs, oil, garlic, juice, salt and pepper into a food processor or thermomix and blitz until combined. I like mine a bit chunky but keep processing if you like it smooth.

To serve, just pour the herby sauce over the kebabs or put it on the side in a dipping bowl.

For more info and amazing recipes using mushrooms, check out the Australian Mushroom Growers website or Facebook page.

Do you cook mushrooms on the barbie? Share your ideas with us.

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Choc Berry Mousse Tart

May 19, 2014 · 8 Comments

Making your own healthy desserts does not have to be complicated.

Keep it simple and you are more likely to make this than reach for a chocolate bar!

The lovely Emily from Conscious Foodie is sharing one of her raw desserts with us today to show you just how easy and delicious it really is.

Choc Berry Mousse Tart

Vital Stats: gluten free, grain free, vegan, dairy free, egg free, nut free

Serves 1

Ingredients:

1 large avocado

1 tablespoon raw cacao powder (can adjust depending on how rich you like it)

2 teaspoons maple syrup (can adjust depending on how sweet you like it)

Raspberries, blueberries (any berries you have) and shredded coconut to garnish

Method:

Blend the avocado, raw cacao powder and maple syrup in a blender until shiny and smooth. Spoon mixture into a small tart tin and set in the fridge for a couple of hours. Sprinkle with berries and coconut. Enjoy! This mousse keeps for a couple of days in the fridge. Feel free to use any sweetener – honey and dates would work well. Maybe double the mixture so you have extra, it’s pretty tasty!

About Emily:

Emily is a Wellness Coach, the creator of conscious-foodie.com and the author of Transform Your Life in 8 Weeks. She is on a mission to spread the word about natural wellness and health, nutritional wholefoods, clean organic living, a sustainable future, self love, gratitude and kindness. When she’s not writing you can find her juicing her greens, meditating, walking barefoot, sitting in the sun, drinking peppermint tea and making raw desserts.

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Gluten-Free, Nut-Free Muesli Bars

January 21, 2014 · 50 Comments

This is such an easy and tasty recipe that is perfect for lunch boxes.

I guess they aren’t really ‘muesli’ bars as they don’t contain oats! But you can certainly use oats instead of quinoa if you like.

Quinoa (pronounced KeenWah) is incredibly nutritious – it’s very high in protein. Combined with all the seeds and eggs, these bars will have you fuelled up and ready to go!

HOT TIP: You can use any combination of dried fruits,nuts and seeds – as long as the mixture you add to the eggs equals 5 cups.

Gluten-Free, Nut-Free Muesli Bars

Vital Stats: gluten free, grain free, dairy free, nut free, refined sugar free

Okay, so this is what you need:

1/2 cup organic quinoa, dry

1 cup dried apple

1 cup organic sultanas

1/2 cup dried organic figs

1/2 cup organic sunflower seeds

1/2 cup organic pumpkin seeds (pepitas)

1/2 cup organic shredded coconut

1/4 cup organic chia seeds

1/4 cup organic sesame seeds

3 organic, free range eggs

2 tablespoons organic maple syrup or honey (optional)

2 teaspoons organic ceylon cinnamon

2 teaspoons organic vanilla extract

Hot tip: choose organic dried fruit where you can, as it doesn’t contain preservatives.

Okay, so this is how you do it:

Preheat the oven to 160° celsius. Line a slice tray with a non-toxic baking paper.

Rinse the quinoa really well (I soak for a bit and then rinse). This is really important as quinoa has a bitter saponins that coat it and need to be removed.

Cook the quinoa in a saucepan with 1 cup of filtered water. It will take about ten minutes. You will know it’s cooked because it becomes translucent.

HOT TIP: Make extra quinoa and store it in the fridge or freezer. It’s fantastic added to a salad or used instead of rice.

Cool the quinoa right down (you don’t want scrambled eggs)!

Chop the apple and figs. You can use the food processor or thermomix to do this.

Mix all the ingredients together well. I like to get my hands in and give it a good massage!

Press it firmly down into the slice tin and bake for 25-30 minutes or until cooked.

I cover the slice halfway through the cooking time with some baking paper so it doesn’t burn on top.

Cool on a wire rack before slicing with a bread knife into bars.

These freeze really well, so make a double batch and you will always have some on hand!

Makes about 12 large bars.

Want more?

Check out my 10 Healthy Muesli Bar recipes.

30 Super Healthy Lunch Box Snacks

January 18, 2014 · 67 Comments

30 Super Healthy Lunch Box Snacks

If I could encourage parents to do one thing, it would be to take a little time to make some real food snacks for their children’s lunch boxes. Less packet food and more whole food makes a huge difference to kid’s health.

I hope you find some inspiration with these 30 super healthy lunch box snacks!

I would love you to add to the list, so please leave me comments and links!

Okay, let’s go…..

1. Fruit Kebabs.

Because everything is more fun when you put it on a stick! Use paddle pop sticks for littlies to avoid accidents with pointy skewers! If your kids are really fussy, some fun shapes might be needed.

2. Popcorn.

It’s a wholegrain and surprisingly healthy! Just don’t buy the microwave packets – buy an organic popcorn and pop it in some coconut oil or use a popcorn machine. Jazz it up a bit with Herbamare, organic spice mixes or try my Salted Caramel Popcorn.

3. Trail Mix.

Have fun with the kids making up your own combos of dried fruit, seeds, coconut and nuts (if allowed). Make them into Quirky Cooking’s Trail Mix Clusters. Just make sure the dried fruit you are eating is safe.

4. Apple Snax.

Soooo cool! Use a little lemon juice to stop the apple from browning, sandwich together for ease of transport and use seed butters or homemade nutella if your school is no-nuts! Inspired by Justina Blakeney.

5. Custard.

Homemade custard with a healthy sugar and organic ingredients is so much better for your kids than the supermarket variety! Try this dairy-free Strawberry Coconut Custard recipe from Iwa at Additive Free Bites. Yum!

6. Bliss Balls.

A powerhouse of nutrition in a single bite (or two)! Check out my Amazeballs! 10 Amazing Bliss Balls post for recipe inpsiration. The Apricot Muesli Balls are pretty good too!

7. Cheese Puffs.

A totally brilliant recipe from Vegie Smugglers for the kids who like savoury stuff. Add in a heap of vegetables and some Vital Veggie Power and the kids are eating super healthy!

8. Crackers.

Be wary of store-bought crackers. They are a minefield of canola oil, additives (including msg) and refined salt. We love the easy seed crackers recipe – easy to make and nut free!

HOT TIP: If your school has a nut-free policy, try substituting seeds for nuts in recipes. Sunflower seeds make great ‘butter’ and flour!

9. Muffins.

Who doesn’t love a muffin? Make sure they are homemade though, to avoid all the nasties! I have 10 Healthy Muffin recipes for you on the blog to get you started.

10. Yoghurt.

Again, homemade is best – make a big batch, add some fresh fruit puree and pop it into reusable containers or squeeze pouches. If you are dairy-free, it’s easy to make your own coconut yoghurt at home!

11. Apple Slinkies.

One of the best inventions ever! Why fruit is more appealing in a slinky shape, I have no clue. But, hey, whatever works. Lisa from Happy Tummies says she keeps the core in and skin on and they don’t go brown.

12. Banana Bread.

So incredibly tasty, healthy and popular with kids. I have heaps of banana bread recipes for some inspiration.

13. Vege Sticks and Dip.

Kids like a dip! Choose the veges your kids will eat or cut them into shapes if you need too. Baby qukes, snowpeas and cherry tomatoes are all sweet and tasty. Add a healthy, homemade dip and away you go. You could try my Easy Green Dip or the Wholefood Mama’s Carrot Hommus. For easy transport, pop the dip in the bottom of a small jar and fill with veges!

14. Scrolls.

So, a scroll is basically a scone dough, rolled out into a rectangle shape, sprinkled with toppings, rolled up, sliced and baked in a hot oven. Adapt the flours and ingredients to suit your needs! Make them savoury with veges, tomato paste and cheese or sweet with homemade nutella or fruits. Try these Pumpkin Cheesymite Scrolls from Lisa at Happy Tummies.

15. Muesli Bars.

Making your own muesli bars at home is so economical and tasty! Try my Blueberry Breakfast Slice, Easy Muesli Bars, Date and Oat Bars or my Gluten Free, Nut Free Muesli Bars.

16. Kale Chips.

They are all the rage and they are incredibly nutritious. Find out how to make them at my Kale Chips… what’s the go? post. My Sweet Potato Chips are also pretty good cold if the kids won’t come at anything green.

17. Pikelets.

Yum. Try these Blueberry Buckwheat Pikelets from the always delicious Veggie Mama. They are gluten-free! Or if you know how to market it right, the green pancakes are also fantastic!

18. Smoothies.

Great for kids who struggle to eat lunch. Pop a smoothie in a small jar or thermos and your kids get a whole lot of nutrients in a drink! Make a green smoothie or try my Choc Banana Protein Smoothie.

19. Apricot Coconut Slice.

A tasty little morsel for kids – the real food version of thehealth food aisle packet snack! It’s a quick, no bake snack you can make in a hurry. Apricot coconut slice is a winner in our house!

HOT TIP! Save yourself a heap of time and energy by making double or triple batches of healthy snacks and freezing them. Pop them in the lunch boxes straight from the freezer.

20. Cake.

Let them eat cake. Seriously. But don’t buy it, make it with whole foods.

21. Roasted Chickpeas.

Just soak a packet of organic chickpeas overnight. Rinse well, add some coconut oil or macadamia oil and your choice of seasoning. Roast in a moderate oven for about an hour or until really crispy. Very yummy!

22. Biscuits.

There is such a thing as a healthy biscuit! Try my Coconut Biccies or the 2 Ingredient Biscuits for inspiration.

23. Granola.

Granola is simply muesli that you whack in the oven with a little honey or maple syrup until it’s nice and crunchy. You can make it with all sorts of yummy things and it makes a great little snack.

24. Boiled Eggs.

A perfect snack for little hands! If you want, you can make them into fancy shapes with bento tools or just a wooden spoon!

25. Jazzed Up Dates.

Get medjool (fresh) dates or dried dates, spread with nut or seed butter or homemade nutella and then roll in coconut. Wedge a few almonds into a date and it will look like a cute turtle!

26. Raw Popcorn/Cauliflower Bites.

A super healthy snack – cheesey, dehydrated, raw cauliflower pieces from Sarah at The Raw Food Mum. Get the recipe here.

27. Apple Thins.

A brilliant recipe from Jane at Marinya Cottage Kitchen. Part cracker, part biscuit, all yum. They are free from grain, gluten, egg, dairy, nuts and refined sugar! Win.

28. Mini Fritters.

I’ve seen many vege-hating kids happily hoover up a vege fritter! Make them according to your tastes – they are easy to make gluten and dairy free. I love the fun face presentation of these ones at Taste. Just press on your veges to make cute faces before you flip them. If you have a thermomix, Taryn shows you how simple and quick they are to make with her Very Veggie Fritters recipe.

29. Homemade Banana Chips.

These taste like lollies! Sooo good! Just pop a little fruit juice or coconut oil onto banana slices and bake in a low oven or dehydrator until dried out. Store in an air-tight container.

30. Packet Snacks

Sometimes you just need a packet snack when time is short or the kids want a treat. There are some great crap-free superfood bars on the market now – have a read of the ingredients first though!