It’s back to school time!
It was the first week back of term this week QLD and for the rest soon approaching. There was mixed feelings sending them on their merry way this week with a combination of excitement but also unwillingness to get back into the hectic routine. The hardest part of the holidays for me is always trying to keep the kids entertained. With three active boys can be somewhat difficult at times to keep up with their incessant amount of energy and boredom kicks in very quickly, which soon turns into mischief, fighting, whingeing and tears. Continue reading “Nut-Free Lunchbox Apricot & Honey Oat Bars”
So who’s with me when I say breakfast is the hardest meal to get creative with?
Most days we are so rushed trying to get the household ready and out of the house that you usually scoff down a bowl of muesli or toast on the run. Yep me too!
Continue reading “GF Pumpkin, Zucchini & Quinoa Breakfast Loaf”
With three hungry growing boys in my house well four including the biggest boy, hubby. I must have my pantry stocked and fridge full most of the time. Healthy snacks I like to always have on hand so I know they are getting used to healthy eating habits as they grow up. At times it can be hard to think of new ideas I don’t buy a lot of packet or pre-made snacks unless I know exactly what’s in them and I stay clear away from supermarket sugar filled packaged food. While we eat a lot of fruit, veggie sticks, nuts and smoothies at times the kids want something hot and tasty to fill them up. These homemade sausage rolls are ideal for hungry bellies yet still nutritious and without the nasties.
Continue reading “Homemade Hidden Veggie & Beef Sausage Rolls”
Yes it’s actually a thing I googled it! Really just meaning mini pizzas with eggplant as the base which can be eaten as a appetiser, snack or with antipasto.
With my influx of basil pesto in the house and the family eggplant delivery I received from my sister-in-law the other day I was eager to use them both. I was making a traditional eggplant parmigiana for dinner and had some eggplant left over so I decided to bake some extra thick cut slices with a drizzle of olive oil and sprinkle of oregano in the oven for 15-20mins until was just cooked through without being mushy.
Continue reading “Eggplant Pizzettes”
One thing I have been mad about lately is the spice turmeric. There has been a lot of chat about this golden spice in recent times for its wonderful medicinal health benefits. Even though the Indian & Asian culture has been using it to flavour and colour their curries and traditional dishes for centuries the western culture has finally caught on to the many wonderful benefits it contains including anti-inflammatory properties, cancer prevention, improves brain function, prevention of diseases such as Alzheimer’s and heart disease, helps with arthritis pain, and also has proven benefits to help against depression.
But how do we use it?
Well apart from the usual use in curries and indian/asian dishes I like to use it to flavour all sorts of vegetables such as baked cauliflower, pumpkin, sweet potatoes anything really it gives it a subtle spiced flavour without being too over powering. I also add a couple tablespoons to my polenta coating to make these eggplant chips and wow did it come out delicious. You can either buy the powder or use fresh turmeric peel it and grate a 5cm piece, warning though can no will stain your hands, chopping boards and well anything it comes in contact with so if this bothers you use kitchen gloves and be careful in the preparation.
I served them with a Turmeric Garlic Aioli and well I have to say I am now turmeric obsessed! So hopefully in the future I’ll be an elderly woman still happy, fit and active with all my heart, joints and marbles in check. This definitely fits the saying “A teaspoon a day will keep the doctor away!”
Turmeric Spiced Polenta Eggplant Chips with Turmeric Garlic Aioli
1 large eggplant cut into thick chips
1 1/2 cups polenta (cornmeal)
1 tsp sweet paprika
1/2 tsp cumin
2 tsp turmeric powder or 5 cm piece fresh peeled and grated turmeric
1/2 tsp salt
1/2 tsp ground black pepper
2 eggs whisked
2 tbs extra virgin olive oil
- Preheat oven to 200’C
- Place Polenta and spices and seasonings in a medium bowl. Place whisked eggs in a separate bowl
- Coat the eggplant chips first in the egg then into the polenta mix making sure to generously coat them evenly
- Place eggplants on a lined baking tray drizzle with olive oil
- Bake in oven for 15mins then turn over and cook for further 10-15mins until golden and soft in the centre.
- Serve with Turmeric Garlic Aioli
Notes: Can be served as a starter or as a side with your favourite protein meat or fish.