Fish nuggets, avo and sneaky coleslaw

An easy gluten-, dairy-, soy-, corn-, yeast-, grain-, additive-free, ‘Paleo’ dinner that ANYONE would love!  And introducing Master2 to coleslaw…. This is how it went.

FISH NUGGETS
Toss cut up, fresh fish pieces in egg then coat in:
– coconut flour
– turmeric
– salt/pepper

Adults can join in too!

Adults can join in too!


(Turmeric has so many superpowers including reducing inflammation, not to mention it gives the nuggets a great golden colour).

Fry in coconut oil at medium heat – to avoid processed vegetable oils or using olive oil which goes rancid at high heat (& not good for our health).  Keep your olive oil for when you’re not heating it, such as the mayo…

Our Thermomix is a saving grace at making homemade mayonnaise and coleslaw.  This way we avoid additives, sugar, gluten and other not-so-desirable ingredients in store-bought mayonnaise.  Of course, if you don’t have a Thermomix and can’t fathom making mayonnaise, compare ingredient labels to find one with few ingredients.

As you can see, I’ve provided plenty of fish, some avocado for good fats that will also fill Master2 up and THE SAMPLER of coleslaw.
As he’s never seen it before (that he can remember), I reduced expectations to even eat ANY and put out enough just for experimentation.
He wasn’t keen when it stuck to his avocado, although that was my plan.  However, we distracted him to focus on his fish.  By the time he was stabbing his avocado (with help from Dad), he unwittingly ate some.  No chance of a full scoop, but I’ll take some in the mouth a win!!!

We had ours with a pile of cherry tomatoes too.  That’s a challenge for both boys on another night!

I’m sure others are up for some yummy, easy toddler meals.  Go ahead and share your go-to one

🙂 Heidi

How can our family’s health story help your family?

A little update on the ‘saving my family’s health’ tale with some ways to spot whether you or your children are also as sensitive. The end is getting happier for us 😀

Today I am thankful to have my son’s brain working so much better than it ever has.  Many of you have seen how I have been on a journey with Master4, initially to eradicate his ECZEMA without the nasty creams, then to reduce his ‘brain inflammation’ (aka ADHD), then to improve his nutritional health and get rid of the DARK CIRCLES under his eyes and consequently, we got rid of his SLEEP APNOEA, improved his SLEEP out of sight, stopped the BEDWETTING and improved his IMMUNITY.  It sounds quite extreme but we have had to remove gluten, dairy, soy, yeast, corn, sugar, some grains (such as white and brown rice), some fruits/veges (such as kiwi fruit and capsicum) and of course all food additives.  We have also removed chemicals by way of many non-organic foods, soaps, sunscreen and regular toothpaste.

Yes Master4 is very sensitive!  Master2 and I are also as sensitive.  But instead this has made our family take on more of a NUTRITARIAN diet.  Making everything we put in our mouths be filled with nutrients instead of foods that do nothing for our health (many of those above) and it is still very much a work in progress!  And through thinking outside the box, I do manage to fill their lunchboxes each day 🙂 although I have spilt tears at making lunches some days!

After studying him closely, I’ve realised just one mouthful of gluten will inflame Master4’s brain for four weeks.  Four weeks of STRESS for the whole family.

Master4 flies off the handle at what feels like every minute of his day.  His brain can’t process language as well so you can’t talk him through his experiences.  He has little empathy for others which makes interactions with his brother harder.  He has no ability to direct himself to play nor much motivation.  He is more aggressive and shows less eye contact. He has about a 2second window to give an instruction or explain something.  I am forever saying ‘look at me, look at me, listen, LISTEN!’ His world is one big ‘gluten hangover’ (and what appears as Asperger’s Syndrome) and so we hold our breath and wait it out….

Last week, Master4 came out of yet another gluten hangover (from sampling a child’s Tiny Teddy at kindy). Can you hear our HALLELUJAH’s??!  He is now much more easy going, is smiling, plays imaginatively for hours, shares and thinks (a little bit!) about his brother, comes up with brilliant ideas, draws amazingly and can actually listen and be reasoned with.

This is the reason I have realised my life’s goal is to ‘save’ more families from scenarios like this and to improve children’s potential through health and well being.  All with diet and environment, not medications or putting up with it.  Right now, spare minutes are filled with me studying and organizing business logistics.

I hope everyone will benefit from some of the information I will soon have to share, after all who doesn’t count their family’s health as their #1 priority?  It is not easy but once you have seen the difference, you will never go back.

I am looking to start my health coaching business next year, but in the meantime, if you’d like any advice, please let me know.  Or if you know anyone that may need some direction, point them in my direction 🙂 Heidi

Coconut yoghurt

Who could say no to some coconut yoghurt?

Here are some benefits:

  • Coconut milk is a healthy and filling ‘good fat’.  Good fats are so important for brains, particularly children’s developing ones.
  • Probiotics in a food that you have fermented (unlike store bought products), are likely to have far more live cultures and are more likely to actually colonise your gut, instead of doing their job and then passing through.  My post Why your children’s gut health will determine their health both now and in the future will give you more information on why you should be looking at your family’s gut health.
  • A dairy-free option avoids the issues of dairy milk – inflammation, mucous-forming, unwanted hormones and antibiotics and not to mention the many dairy and lactose-intolerances that children are suffering from these days (many who don’t know it).  Eczema, erratic behaviour, ear infections and issues with tonsils/adenoids/sleep apnoea are just some of the signs that going dairy-free for a little bit might be a good test.
  • The price!  Make it for a fraction of the price of store-bought coconut yoghurt.

There are many, many recipes around for coconut yoghurt.  I have fine tuned this one to make it very simple.  If you have the time and resources, go for your life and make the coconut milk from scratch.  Otherwise, be sure to look for coconut cream (coconut milk or reduced fat coconut milk just has more water added) and one that has few extra ingredients.  Remember, there are so many varying factors; the quality and number of probiotics,  the source of the probiotics, the amount of coconut cream in the can and the weather.

If you treat this as a fun, tasty, cheap and healthy science experiment, you will have no worries!

tangy coconut yoghurt

Let’s get to it.

Your ingredients & equipment

  • 2 cans coconut cream.
  • 3 teaspoons dairy-free probiotic powder (we use Kids Inner Health Plus).  Make sure you get one that has at least 25 billion live cultures.  Another option might be to buy coconut yoghurt and use two ‘small’ tablespoons as your starter.
  • A clean glass jar big enough to hold the coconut cream.
  • Oven with a working light (check yours can be flicked on without the heat).  Another option might be to warm tea towels, wrap them around your glass jar and ferment in an esky.
perfect with passionfruit

perfect with passionfruit

Steps to heaven in a mouthful!

  1. Put both cans of coconut cream in your fridge (or freezer if you’re in a hurry) for an hour or so.  In winter, you may not need to do this.
  2. Scoop out the solid coconut cream into a large glass jar.  Add enough of the remaining coconut water to it to achieve your desired consistency of yoghurt, remembering it will become a bit more solid once refrigerated.  Keep the coconut water to drink, use or thin out yoghurt that might end up too thick later on.
  3. Think about whether your oven will be free for 24 hours.  If not, put your coconut cream aside until it will be.
  4. Add 3 tsp dairy-free probiotic powder or 2 tbs store-purchased coconut yoghurt.  Mix well through the coconut cream.
  5. Place the lid on the jar and put it into your oven with the door closed and with the light on and NO heat.  Trust your oven will keep your yoghurt-to-be at the right temperature even on a really cold night!
  6. Let your yoghurt develop for 24 hours.
  7. Take it out and taste.  Yum!?
  8. Refrigerate.
  9. Go out and buy more coconut milk so you are ready to make more when the first jar is polished off very quickly!
24 hours in the oven

24 hours in the oven

For your next batch…

1. Save 2 tbs yoghurt (you will need to experiment here, depending how many probiotics are in the first batch and how tangy you want the next one) and place into a clean jar.

2. Repeat above process of scooping out coconut cream and adding the coconut water you want for the correct consistency.  This time you will have a better idea of how thick or runny to make it.

3.  Stir and put back in the oven!

Troubleshooting…

  • If you find that your coconut yoghurt doesn’t taste tangy enough, don’t discount the process.  It probably did work, you may just need more probiotics added next time.  Enjoy your coconut ‘yoghurt’ anyway!
  • If your coconut yoghurt is too tangy, open a new can of coconut cream, mix the coconut cream and water together and pour some coconut milk into the yoghurt to reduce the flavour.  But don’t say no to all the wonderful probiotics in your yoghurt!
  • If your coconut yoghurt, once refrigerated, is very hard, add some coconut water to it or open another can and use.
  • Remember, refrigerating your coconut yoghurt stops the fermenting process, leaving it out will allow the fermenting to continue.
  • If you are doing the warm tea towels/esky option, you might need to check it throughout the 24 hours to be sure it isn’t fermenting too quickly and thus ending up too tangy.

I’d love to hear how you go!  Did this inspire you to make your own, delicious coconut yoghurt?  Did it turn out well?

Have you thought about a dairy-free trial to help your children’s health and wellbeing?  Just as important as calcium are magnesium and zinc levels, which all parents should keep a track of for their children, not just on a dairy-free diet.  We use a kinesiologist to monitor all three levels.  The best way we achieve these minerals are through a varied, wholefood diet.

🙂 Heidi

Nutty and seedy!

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Seeds and nuts will fill little bellies for longer AND provide wonderful nutrients at the same time. We keep a variety in the pantry ready to throw into the oven when needed (they are quick, so remember the timer!). The boys love them as a snack too.
Chef Pete Evans inspired me for this one. Check out his page for great ideas for eating real, whole foods (that happen to be as part of the Paleo approach). I’m sure you will be inspired!

Baking and learning

We love this banana bread!  In fact, we bake it twice a week and use it for any meal (except for dinner..).  It is gluten, dairy, sugar and nut free and even better, it has no preservatives and uses healthy coconut flour and tahini.  The best thing that I would pick about this recipe, is that it is perfect for little ones to help in the preparation.

Being a Speech Pathologist, I will always take an opportunity to throw some language out there.  Here are some of the language-learning opportunities:

  • counting out 8 dates (and the other child can count them as they place them in the bowl)
  • talking about cup or spoon measures – ‘one over two means half a cup’ or ‘see TBL means tablespoon
  • elicit the cooking actions by asking ‘what do we do with this one?’.  You might expect terms such as scoop, measure, peel, grind, pour.
  • and the fun one… make sure you put the bicarb soda in first, then put the lemon juice (or we substitute a good dash of Apple Cider Vinegar when organic lemons aren’t in season) in – ‘FIZZ, BUBBLE….It’s a science experiment!!!’

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And here is the link to the recipe Wholefood Simply Banana Bread.  We substitute cinnamon for carob, for a change and also use Apple Cider Vinegar (with ‘mother’ – healthier) instead of lemon juice when organic lemons are out of season.

And then!!!  We add a banana and some almond milk to the leftover batter in our Thermomix and blend for a banana bread shake!

 

Let me know what you think!  ps – we use the 5 egg recipe (one of the reasons we have now got chooks!).

🙂 Heidi

Zucchini + peeler + fry = zoodles!!

What better way to get extra nutrients into your little one, avoiding grains and making a tasty dinner too?

I peel a mountain of zucchini, which doesn’t take as long as you’d think, then fry it until it goes nice and soft. We use coconut or macadamia oil on medium heat to fry as these oils can withstand heat without becoming carcinogenic.  Yummy things to go in this dish can be garlic, onion, capsicum, cherry tomatoes, mushrooms, basil and then top it off with some fresh avocado and roasted/crushed nuts and seeds (hazelnuts and sunflower seeds were the latest).

To entice the kids in, I didn’t use the word ‘zucchini’ but played up ‘zoodles’ from the beginning.  And get them started by giving them a piece that doesn’t have any green skin on it, so they get hooked by the flavour!

Let me know what you put with your zoodles?

🙂 Heidi

Find I Raise My Kids on Facebook and Google + too!

 

My wee goes purple?!!

Tonight’s challenge for Master 3 – try the beetroot/carrot/coriander salad…’Negative first reaction’ took hold so I helped him by:
– modelling eating it
– showing my ‘cool purple’ tongue (by this stage he’s reaching for the spoon)
– and then I went for it knowing he was about to have a first taste – ‘did you know that if you eat enough beetroot, you can have purple wee?’ (and he took MOUTHFULS!)

We then discussed how the purple goes all the way through our body and comes out through the bladder/penis. A little bit of science for a lot of beetroot! Hooray!
ps – the water was to encourage some purple wee..

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We are at Facebook too – I raise my kids… 🙂 Heidi

Out with the processed foods, hello wholefoods – Chookie’s Cookies

[12 months +]  So who is interested in cooking and baking without refined sugars?  It just doesn’t make sense to use refined sugar with all the health issues it brings (more on that later) when you can make tasty food without it.  So, I am turning to Wholefood Simply on Facebook for delicious baking ideas that involve wholefoods and nothing processed or refined like sugar.  You can do it too, just check out the recipes and you will see it just requires replacing a few things in your pantry.  Things like desiccated coconut or coconut oil (extra good fats), tahini (great source of calcium) and dates (sweet yet nutritious).  Bianca was inspired to create these recipes after witnessing young children eating bags of lollies and chocolate bars and knew there was better treats!

Baking is not a common occurrence in our kitchen after I have made all of our staples and nor do I want the boys to expect ‘sweet stuff’ all the time.  But I’m sure as they start to discover the processed foods out there, I will be baking more 🙂

We buy tahini by the bucket as it is so good for salad dressings, quick addition on pasta for the boys, or even on toast.  And of course our weekly batch of hummous.  I used the tahini in these cookies so the boys could take them to daycare (nut-free).

tahini by the bucketload

tahini by the bucketload

Here is the link to Chookie’s Cookies on Wholefood Simply’s website, otherwise check out the recipe below.  Yum!

Chookies Cookies

150 grams (approximately 3/4 cup) roasted almond butter (for a nut free version use hulled tahini or sunflower seed butter)

150 grams cooled roast pumpkin or pumpkin puree (approximately 3/4 cup)

150 grams (1.5 cups) desiccated coconut (finely shredded dried coconut)

6 medjool dates, deseeded

1 teaspoon cinnamon

1 teaspoon vanilla

pinch of salt

Preheat your oven to 175 degrees Celcuis or 350 degrees Fahrenheit. Line a tray with baking paper.

Place the ingredients into your food processor or blender. Blend the ingredients until well combined and your dates are chopped. Using your hands shape the mixture into cookies and place on your oven tray. Bake for 12-15 minutes or until golden. Allow to cool. Enjoy.

whole foods only thanks

whole foods only thanks