Superfood slice

This kid approved recipe has no added sugar and no grains.  It is full of superfood ingredients like goji berries, chia seeds and cacao to fuel your child!  It is also super easy to make!

It has a much more ‘tart’ flavour than many fruit snacks.  If you think it won’t be sweet enough for your child, you can swap some of the cherries for medjool dates. I like to keep a lot of diversity in the flavours I give my children, so I like the tartness.

Ingredients

1 cup dried cherries

1/2 cup goji berries

1/2 cup of sunflower seeds

1/3 cup raw cacao

1/2 cup chia seeds

1/2 cup dessicated coconut

1/2 cup cacao nibs

1 tsp vanilla

1/4 teaspoon salt

1/4 cup coconut oil

Method

Add all the ingredients to a high speed food processor and mix on high for about 10 seconds, until the ingredients come together like a dough.

Pour the mixture into a deep baking tray (I used a 23cm x 23cm x 4cm).

Press down mixture into the tray

Place in fridge for 2 hours

Cut into appropriate size pieces for your children.

Enjoy!

Rainbow salad in a jar

Ingredients

1tbsp olive oil

1tbsp apple juice

1tbsp sautéed red onion

½ carrot julienned

4 cherry tomatoes halved

Half a small beetroot grated

A few green leaves

Chopped poached chicken

Small handful of pepitas

Method

Place the olive oil and apple juice at the bottom of a glass jar.

On top of this layer the onions, carrot, tomato and beetroot.

Put a few leaves of lettuce or baby spinach on top of this.

Then add some poached chicken, leftover from making chicken stock.

Sprinkle some pepitas on top.  These are especially delicious if you toast them under the grill for a few minutes.

 

Fruit kebabs

Ingredients

5 wooden skewers

1/2 rockmelon

Punnet of blueberries

Punnet of strawberries

3 oranges

Method

  1. Cut rockmelon into cubes
  2.  Cut oranges into pieces
  3. Thread rockmelon, oranges, blueberries and strawberries onto wooden skewers, alternating the fruit.
  4. When all the skewers are complete, trim off the pointy ends with a pair of scissors

 

Spanish tortilla

Ingredients

3-4 medium potatoes, peeled and cut into cubes

1 onion, chopped finely

2 garlic cloves, chopped finely

1 red capsicum, diced

6 eggs, beaten

2-3 tablespoons olive oil

Method

  1. Heat oil in pan
  2. Add onions and potatoes and cook for 10 minutes on medium heat
  3. Add capsicum and garlic and fry for a further 3-4 min
  4. Pour on beaten eggs, move around pan to form even layer.
  5. Continue to cook on low heat for 10 min without stirring, until eggs are set.
  6. Heat under grill for 2-3 min
  7. Turn on to plate.
Sweet potato chips

Ingredients

2 large sweet potatoes

Olive oil

Celtic sea salt

Method

  1. Preheat oven to 200C
  2. Wash and dry 2 large sweet potatoes, leave the skin on.
  3. Cut off the ends.
  4. Cut into chips size pieces – I prefer to cut into about 3 sections, and then cut into chips.
  5. Place into a large bowl.
  6. Drizzle with olive oil and a sprinkle with a few pinches of celtic sea salt
  7. Toss to coat
  8. Spread on a baking tray in a single layer
  9. Bake for 20-30 minutes
  10. Allow to cool before adding to lunch box.
Fermented carrot sticks

Ingredients

1 L filtered water

1-3 tbsp celtic sea salt

1.4kg organic carrots, cut into sticks

Method

  1. Dissolve salt in hot water and allow to cool
  2. Place the carrot sticks in the jar and pour the liquid over the carrots, leaving 2-5cm headspace.  You might need to weigh down the carrots to keep them submerged.
  3. Cover the jar with a tight lid.
  4. Culture at room temperature  until desired flavour and texture are achieved (5-10 days). Burp daily to release excess pressure.
  5. Once the carrots are fermented, put a tight lid on the jar and move to fridge. The flavour will continue to develop as the carrots age.
Veal and celery meatballs

Ingredients

1kg veal mince
1 bunch celery – leaves trimmed and reserved for stock
2 eggs
1 cup cooked quinoa
1 clove garlic, crushed
1 tablespoon coconut oil

Method
Finely chop the celery. Use a food processor if you have one.
In a frying pan, gently saute the celery and garlic in coconut oil, for about 5 minutes
In a large mixing bowl, mix together the veal mince, celery, eggs, quinoa and garlic.
Form meatballs from the mixture and line up on baking trays.
Cook for 25 minutes at 180C, turning once.

These freeze really well, then you just lift out the number that you need the night before. I put 3 in a lunch box.

Chicken and leek meatballs

Ingredients

1kg chicken mince

1 leek

1 small bunch fresh parsley, finely chopped

2 eggs

1 cup cooked quinoa

1 clove garlic, crushed

1 tablespoon coconut oil

Method

Finely chop the leek.  Use a food processor if you have one.

In a frying pan, gently saute the leek and garlic in coconut oil, for about 5 minutes

In a large mixing bowl,  mix together the chicken mince, leek, parsley, eggs, quinoa and garlic.

Form meatballs from the mixture and line up on baking trays.

Cook for 25 minutes at 180C, turning once.

These freeze really well, then you just lift out the number that you need the night before.  I put 3 in a lunch box.

Cauliflower fried rice

Ingredients:

  • 1 small head of cauliflower
  • 3 slices nitrite free, free range bacon
  • 2 large eggs
  • 3cm piece of fresh ginger
  • 1 small onion
  • 100g sliced mushrooms
  • 2 spring onions, sliced thinly
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons basil
  • 1 tablespoon fresh chopped mint
  • 1-2 tablespoons tamari
  • Celtic sea salt and fresh ground black pepper
  • Fish sauce

Method

  1. Chop cauliflower in food processor until it looks like rice
  2. Fried bacon in large fry pan over medium heat, until crispy. Then remove the bacon from the pan and put on a plate.
  3. Whisk the eggs in a small bowl with salt and pepper.
  4. Pour the eggs into the pan to make a thin omelette. Remove omelette, slice and set aside.
  5. Peel the ginger and finely grate
  6. Add the onions to the pan, cook over medium heat until softened. Add the mushrooms and stir fry until browned.
  7. Add the ginger, stir for 30 seconds
  8. Add the cauliflower. Put on lid. Lower heat to low and cook for 5 minutes.  Add the tamari, herbs and sliced omelette.
  9. Prior to serving, add the fried bacon