Sarah Short Circuit

Heal, Nourish, Nurture

Tag: Real Food (page 2 of 3)

Sarah’s Lemon Cake

I baked a scrumptious lemon cake to share for afternoon tea with my Great Uncle. Can you guess the secret ingredient? Twenty8 Lemon Essential Oil.

Essential oils in cooking are a great way to add flavour. It was part of my weekly rituals on the Twenty8 Health and Lifestyle Educator Program to create a food recipe unique to you using an essential oil. I am going to share my recipe with you.

Ingredients

  1. Preheat oven to 180C / 160C fan-forced. Grease deep 19cm square cake pan; line base and sides with baking paper
  2. Beat butter, lemon essential oil and rapadura sugar until light and fluffy
  3. Beat in eggs, one at a time. If you add to quickly you end up with a sloppy, eggy cake.
  4. Stir in milk and flour, don’t over-mix. Pour into cake pan
  5. Bake cake for about 1 hour
  6. Stand cake in pan for 5 minutes; Serve warm

Enjoy!

What’s on our plate? April 2015

April has flown by and I got experimenting this month with new challenges in the kitchen.

First challenge of the month was creating my first ever batch of sauerkraut! I followed the recipe for Changing Habits sauerkraut, minus the carrots, and adapting the method to blend by hand (good old fashioned way to create the brine). Tucked away in the back of the cupboard we let the fermentation process do its magic, only disturbing it to burp off the gases every couple of days. We allowed it ferment for 2-3 weeks and husband had the job of taste testing to check when it was ready for our taste buds. Sauerkraut makes a lovely addition to our meals.

Saurerkraut

Sauerkraut

I started off the month with an explosion of cooking over the Easter long weekend. Borrowing mum’s thermomix I cooked up a storm. The challenge I had set myself was to cook up Alexx Stuart’s key lime pie, a tantalising dessert taking time to put together but oh so worth it!

Alexx Stuart Key Lime Pie

Key Lime Pie

While the thermomix was in use I made a batch of spelt hot cross buns with cranberries in my KitchenAid. Nothing beats a hot cross bun freshly out of the oven with a lashing of Pepe butter. Yum!

Easter

Hot cross buns

My sister stayed over on the long weekend and a treat for us is homemade spelt based pizza. My sister loved the ham and pineapple pizza and husband loves being in control of how much cheese he can pile on the pizza.

Pizza

Pizza

With mum’s thermomix I created my first ever batch of yoghurt. Following the recipe in the Thermomix EDC cookbook and leaving it to set for about 7 hours I was quite impressed with how easy it was to make yoghurt.

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Thermomix yoghurt

I also made Thermomix ricotta using apple cider vinegar. Ricotta is also a very easy thing to make; once you know how you think why have I been buying ricotta from the supermarket for this long?

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Thermomix ricotta

A throw together salad of roast lamb and veges, homemade ricotta and fresh avocados from the farmers markets.

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Lamb salad

I have been waiting for ‘I am Mightly’ to come in stock at my local health food store. I am not sure how I first found out about this product, however, it is a great substitute to Vegemite without the nasties like MSG. Husband and I were hesitant at first but we are quite impressed with the taste.

2015-04-08 001 Mighty

I am Mighty spread

Picking up a bargain at the supermarket of grass fed veal schnitzel we cooked up Miguel’s beefoloni from The Living Room. I have missed pasta cannelloni since reducing eating wheat and this meal was fantastic substitute.

Beefoloni

Beefoloni

Loving fresh organic rainbow spinach from the farmers markets.

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Fresh rainbow spinach

I have been wanting to buy the River Cottage Everyday cookbook since watching the series a while ago, so I didn’t miss my chance during the Easter sales in bringing it home. First thing out of the cook book was wholemeal honey cake. An absolute perfect recipe to go with the jar of honey I picked up from the farmers markets.

Honey cake

Honey cake

Another bargain we picked up from the supermarket was reduced organic chicken mince. We cooked up Penne Primavera from Survival from the Fittest. Only one problem, I didn’t meal plan in advance for this meal and checking the cupboard for evaporated milk, well I had a slight problem, no can available. So luckily I had a few hours up my sleeve before dinner time and not wanting to venture to the shops for one can of evaporated milk I turned to my friend Google. I had in mind that making evaporated milk was difficult and some how complicated. Well the challenge with this meal was overcoming my perceptions on how to make evaporated milk. All you do is bring a saucepan of milk to the boil, reduce to low and simmer for about 30 minutes till you have reduced the milk by 60%. So simple! Bonus is that I get to avoid the nasty stabilizers and additives in canned evaporated milk.

Penne

Penne Primavera

A quick pumpkin and feta frittata for lunch.

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Pumpkin and feta frittata

My son thought all his wishes had come at once with nachos for dinner using Keys to Fine Food Mexican Taco mix. Mince, cheese and sour cream plus organic corn chips, my son didn’t know what to eat first. The best part of nachos is that the mix makes up 4 batches so great to freeze up for another time.

Tacos

Nachos

Blitzed up Twenty8 Paleo ANZAC Cookies using my Vitamix over the ANZAC weekend. So delicious!

2015-04-26 003 Paleo ANZAC

Twenty8 Paleo ANZACs

Baked snapper on a bed of veges for a quick dinner.

Snapper

Baked snapper

Yeah! My Changing Habits order arrived. I ordered the new Organic Emmer Wheat Flour and Organic Chia Seeds and received the complimentary All Natural Seaweed Salt! Plus I added the All Natural Probiotics. Can’t wait to try the Emmer Wheat for my baking. Just in time too as I had run out of Chia seeds and they are great to add to the curry for dinner.

2015-04-27 002 Changing Habits

Changing Habits order

Recalling watching Hugh on River Cottage making yoghurt I flicked through my new River Cottage Every Day cookbook to find the recipe. The first batch I made was quite runny. The second batch set perfectly after I warmed the milk up to 90 degrees from looking at Rhonda’s recipe from Down to Earth. After buying a thermometer, yoghurt is so achievable to make and so cheap to. We pay between $5 for a supermarket organic yoghurt to $9 for a biodynamic yoghurt from the farmers markets, so make a batch for $1 for 500g certainly helps stretch the budget.

Yoghurt

Homemade yoghurt

What have you challenged yourself to cook this month?

Changing Habits Chia Seeds

Sweet like chocolate

Hands up who quite willingly can polish off a block of chocolate without thinking twice? Pick me, pick me. Everyone loves a piece or two of chocolate melting in your mouth, savouring every last morsel. I love chocolate as much as the next person, and over the last 12 months I have changed my ways with chocolate.

I have grown up with an appreciation for dark chocolate (thanks Dad!). In changing my ways with chocolate I started to enjoy better quality dark chocolate less often rather than any milk chocolate I could lay my hands on (which seemed to be every night or when I opened the pantry and laid my eyes on the chocolate tin). I would turn over each block in the store scouring the list of ingredients to see what hidden sugars it contained, what artificial numbers were lurking or if it had natural flavouring (what on earth was this?). I wanted to enjoy the goodness of chocolate so tended to steer clear of soy emulsifiers (the chocolate was not going to last that long in our household to go powdery), vegetable oils (causing inflammation) and palm oil (to save the orang-utans).

Peacock

Peacock Chocolates Wagon Wheel and Rocky Road

As the months became cooler in 2014 I noticed a wonderful stall holder at the markets Peacock Chocolates. We fast became friends and treated ourselves to scrumptious artisan chocolate, our favourite is the wagon wheels. Once it was gone, we had to wait till we next went to the markets; supermarket chocolate was not an option. In 2014 we spoiled our family for Easter with everyone receiving a divine chocolate egg from Peacock Chocolates whilst we indulged in Peacock Chocolate cream filled goose eggs and a bunny for our son. This year we indulged again with the rich chocolate eggs for Easter and were grateful for our last minute order of the Peacock goose eggs.

Easter 2014

Easter 2014

2015-04-12 002 Easter 2015

Easter 2015

Over time I was finding I was no longer ravenous for my daily fix of chocolate, and if I was, a square or two would suffice. Once it got warmer again, it became too warm for Peacock Chocolates to be at the markets. We discovered great organic cacao chocolate block, Vivandi Chocolate, at our local supermarket. This became out go to for satisfying the chocolate urge, though it wasn’t always in stock.

I then took the leap down the real food gauntlet, and decided to make my own chocolate. Cyndi at Changing Habits made it look so simple to make Changing Habits healthy home made chocolate. All I needed was Changing Habits Cacao Melts, rapadura sugar and coconut oil as well as the patience to stir over a double boiler. Caution try to do this when toddler is asleep or pre-occupied with another adult. Alternatively you can make Changing Habits chocolate in a thermomix if you have one.

DIY Chocolate

Home made Chocolate

Home made chocolate is so divine and seems to last longer as I savour it knowing the love and time I put into making it. Have you made chocolate at home?

Changing Habits Cacao Melts

What’s on our plate? March 2015

Where did March disappear to? And we already flying through April. Here is a snap shot of what was on our plates during March.

Husband came home from work with this stash from the local Health Food shop. Kombucha and ACV to help us recover from being sick. Plus a sneaky treat of coconut water and vodka, yum!

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Health Food shopping!

Cooking up another batch of Changing Habits Chicken Broth, this time with the addition of Keys to Fine Food broth spice mix. The aromas wafting from the pot were divine!

Chicken Broth Spice

Chicken Broth

Date night to see That Sugar Film at Dendy Newtown. Salmon Choo Chee curry for dinner at one of the many Thai restaurants. Some snacks for the movie from the newly open Naked Foods, what an eye opener this was, so many things to look at.  Absolutely loved the documentary That Sugar Film, a must see for everyone!

Sugar Film Netown

Night out at Newtown

Grilling up some pork chops that my son chose from Wootton Valley Meats at the farmers markets. It was so funny to see my son gnaw on the bone getting every last morsel, he loved them!

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Pork Chops

Husband threw together a quick quinoa salad after I remembered to soak the beans the night before.

Quinoa salad

Quinoa Salad

Lunches for us during the week tend to be a quick and easy frittata which whatever we have on hand or in this case frozen vegetables and left over ham. Whisk 5-6 eggs with a dash of cream or milk, tumeric, salt and herbs, pour over vegetables/fillings, and bake for 25 minutes in 180 degrees oven.

2015-03-10 002 Frittata

Frittata

It was the first time I roasted peanuts, so thought this would be hard. How wrong was I! Drizzle with a bit of coconut oil, cook for 15 minutes in the oven at 160 degrees and they are done. Don’t cook any longer as they continue to cook whilst they are cooling on the bench. Then blitz them up with a dash of Changing Habits Seaweed Salt, and you have peanut butter. Nothing beats fresh home made peanut butter.

Peanut Butter

Peanut Butter

While I was on a roll soaking beans over night I soaked some chickpeas to make hummus.

Hummus

Hummus

Creative meal planning turned the leftover quinoa salad into a different meal. Add some mince and spice and you are done. Easy as!

2015-03-20 004 Quinoa Mince

Quinoa Mince

It had been a while since I had made a batch of bliss balls. Found Natural New Age Mum’s list of amaze balls recipes and loved the look of the Strawberry Ripe Balls from Jane at Marinya Cottage Kitchen. So easy to make and a nice change from bliss balls made with dates. Warning these are highly addictive particularly if you are a fan of Cherry Ripe bars.

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Strawberry Ripe Bliss Balls

Sunday afternoon baking muffins and bread with my son getting ready for the week.

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Afternoon Baking

My first attempt at Changing Habits Bone Broth.

Bone Broth 1

Preparing bone broth

Adding some vegetables to simmer in the broth.

Bone Broth 2

Adding vegetables to bone broth

A successful broth should form jelly and a good layer of fat. My first bone broth did both so much so it was solid.

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Bone broth jelly!

A very nutritious dinner of broth and vegetables. Yum!

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Bone broth for dinner

Lunch out at Circular Quay with my son and mum after we enjoyed the Babies Prom at the Sydney Opera House. Great value salads whilst enjoying the harbour views.

Circular Quay

Lunch at Circular Quay

Some of my haul from the local farmers markets. Hard to beat 6 avocados for $5!

Markets

Fresh from the markets

Using the scrumptious bone broth into a mushroom risotto.

Mushroom Risotto

Mushroom Risotto

Picked up some great chuck steak from Wootton Valley Meats at the markets and turned it into a amazing beef and beer pie. I was doing a massive cook up this weekend and even cooked a pumpkin and bean curry on the same night, this made the week night meals a lot easier.

Pie and curry

Beef pie and a curry

What have you been up to in the kitchen? Did you see That Sugar Film? Any creative meal planning?

Changing Habits Seaweed Salt

Beautiful Bread

The other day I was out shopping and overheard a mother say to her young son of similar age to mine “Let’s go get some beautiful bread”. The mother and son then walked into Subway. I cringed at their choice of ‘beautiful bread’.

One the first changes we made as a family was our bread. I started to look into other bread options as a way to be eco-friendly. I had started to explore the local farmers markets and other local retailers as a way to break up with the supermarkets. I was also looking into ways to reduce the amount of plastic our family consumes and had the bread bag in my sights. To me it was better to reduce rather than recycle bread bags.

I started off buying bread from local bakeries rather than the supermarket as these local loves would be fresher having not contained the preservatives to be able to be transported from factory to store and to be able to sit on the shelf longer. When we could we would indulge in artisan spelt bread from the local farmers markets. There was such a difference in taste with the fresh local bread as well as my tummy felt not as bloated. Cutting down on the additives and preservatives had to be a good thing.

After researching options into how I could make home-made bread and looking at various bread making machines we decided a Kitchen Aid would be a worthy investment on our real food journey. Having never made bread in my life and armed with a dough hook I set about baking my first loaf. The first few months we used a store bought packet of bread flour. It was great as the quantities were already measured out and the instructions on the box were easy to follow. Once I got my confidence up we progressed to a bulk bag of the same bread flour and I was able to adapt the quantities of flour to the size of the loaf I wished to bake. We found smaller loaves were easier to bake and less wastage as bread only stays fresh a couple of days.

DSC_0802 bread packet

Fresh home made bread

I discovered this little image that really resonated with me 10 signs You’re Gluten Intolerant. Bloating – Yes; Keratosis Pilaris – Yes; Feeling tired after gluten meal – Yes; Hormone imbalances – Yes; Migraines – Yes; Inflammation – Yes; Mood issues – Yes = 8/10. I never had considered that my fatty acid deficiency be secondary to a gluten intolerance. As I learned more and more about real food and how the food industry has manipulated our food, I started looking alternatives to the refined wheat flour. I got my hands on books like Grain Brain by Dr Perlmutter and Wheat Belly by Dr Davis; they were a game changer for me.

Gluten intolerance - JERF

(via Just Eat Real Food Facebook)

Reading the Changing Habits, Changing Lives Book made me question how often was I really eating this refined wheat flour? It turns out that most of my diet was wheat, breakfast, lunch and dinner. So change was needed and I slowly transitioned from refined wheat to ancient grains like spelt and Einkorn, I choose foods that didn’t contain wheat like rice pasta or gluten-free pasta, and I became conscious as to how often I was eating refined wheat.

2014-11-29 002 einkorn

Changing Habits Einkorn Flour

We continue to eat bread in our household, however it is no longer two loaves or more a week from the supermarket. I will bake a small loaf of either spelt or Einkorn bread as a treat for the weekend. I didn’t think I would be able to live without bread as a staple in my diet but I don’t miss the 2 hour food cravings and upset tummy from eating refined wheat. My chicken skin is improving and I rarely have a migraine. I am grateful to enjoy the freshly baked beautiful bread made with love in my kitchen.

And there is so much more delicious food out there to eat other than refined wheat!

 

What's With Wheat Documentary - opt-in page

What’s on our plate? February 2015

Another month gone full of cooking and dining out.

A flash of flambé as husband cooks up another bosicola, yum!

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Flambé

Gorgeous fruit from the farmers markets. We have never seen a Galaxy Gala apple before and it was named for the white specks on the skin, very tasty!

PicMonkey Collage fruit

Fruit from the markets

A quick throw together lunch of a rustic tuna nicoise salad topped with kimchi.

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Tuna nicoise salad

We enjoyed a night out on the town at King Street Wharf. There so many options to pick from we ended doing a progressive dinner, hopping from one restaurant to another. Loved trying out a marrow bone as entrée.

PicMonkey Collage King St Wharf

Night out at King St Wharf

A easy meal of risotto loving mixed by my kitchen helper son. He loved stirring the pot and was so proud to tell daddy that he made dins.

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Risotto

Long gone are the days making potato bake with a packet mix. Cook up a white sauce mix and pour over then bake. This potato bake has ricotta and bacon for added flavour. An all time favourite especially as we used Royal Blue potatoes, don’t let the purple skin turn you away from enjoying these golden potatoes.

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Potato bake

We love cooking up yellow curry by Keys to Fine Food. Keys spice mixes are so simple and a little goes a long way, we normally get 3-4 nights meals worth. We used chicken marylands for the first time (they were on reduced clearance at bargain price of $2.50 for 700g, we bought 2 as the receipe needs at least 1kg of chicken). Also whipped up a quick batch of cauli rice in the Vitamix.

PicMonkey Collage cauli rice

Yellow curry and cauli rice

With fresh salmon from the farmers markets we cooked up Baked salmon with corn and spices. This one is always a winner especially with sweet summer corn.

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Baked salmon with corn and spices

Another first for us roast pork belly. We needed to be a more organised as it took some time to slow roast however well worth it as was so delicious. Pork belly is a cheaper cut of meat so you get more bang for your buck. We sat at the dining table thinking why had we never tried this before, we had been missing out big time.

PicMonkey Collage pork belly

Slow roast pork belly

After some creative meal planning to use up the remainder of the cauliflower we cooked up Pork and cauliflower pie. However we used beef mince as we had forgotten to label which was which in the freezer. The apples in the mix added a lovely taste and the cauliflower was a great change from the usual potato topping. We will have to make this pie again.

PicMonkey Collage mince pie

Mince and Cauliflower pie

Since investing in our Vitamix we no longer buy passata from the shops. It a matter of seconds we whizz together home-made passata. The added bonus is it already has onion, garlic and seasoning mixed in making a quick meal option during the week for things like pasta or cottage pie. Simply pour, heat through and serve. It works about about $10 for 3 jars of organic passata. Store passata jars in freezer until your next cook up.

PicMonkey Collage pasta sauce

Passata Sauce

What has been cooking in your kitchen this month?

Changing Habits Dulse Flakes

My addiction

My name is Sarah and I am addicted to Milo.

My weakness is 3-4 heaped teaspoons added to either a glass of milk or mixed in with ice cream plus one extra for my gob. Everyday breakfast would have to include a glass of Milo. Any chance I got I would indulge in a bowl of ice cream topped with Milo. A staple of my diet, heaven on a spoon. There was only one time in my life I can recall not having Milo, my first trimester of pregnancy, Milo made me want to gag.

Correction: I was addicted.

After reading Alexx Stuart’s post on the ingredient list of Milo, as well as a recipe, and I had second thoughts about all the artificial ingredients contained in Milo not to mention the amount of sugar. I loved the idea of making my own Milo and stumbled across Natural New Age Mum’s post about a Milo alternative recipe.

At first I thought it was all too much effort to make my own, so I slowly reduced the frequency of my Milo consumption. Enter the Vitamix! Now having a quick effortless way of nut crushing I gave the Natural New Age Mum recipe a go.

2014-12-20 003 Vitamix

Our nut crushing Vitamix

I have varied the recipe by adding 1/4 cup of Maca powder, and reducing the rapadura sugar to 3/4 cup as I found I didn’t need it as sweet. To make it easier in a Vitamix, I blend the seeds first and add to a large bowl, second blend the nuts and add to the bowl, and finally mix cacao powder, Maca and sugar in together with seeds and nuts using a potato masher. This achieves the perfect consistency for our tastes.

2014-12-22 007 Milo Milk

Two of our favourite unhomogenised full cream milks and a mug of Milo! (Our cat photo bombed the photo)

I had wanted to find a way to add Maca into my diet as I had read Changing Habits – Wacky Hormones recommending Maca, as well as cacao and pumpkin seeds, as food to help with hormone health. So what better way to eat all these nutritious foods but in glass of full cream milk and my home made Milo alternative. Yum!!

 

Changing Habits Rapadura Sugar

What’s on our plate? January 2015

Here is a snap shot (or few) of what we have been cooking, baking and eating over the past month. I have always enjoyed baking, especially as a stress reliever. Husband is a chef so a photo is a good record of what we have cooked as its normally a throw together meal, making it difficult to replicate.

Grass-fed scotch steak and pumpkin feta walnut salad with macadamia oil and balsamic vinegar dressing. Enjoyed with a Rose we picked up at the Exo Xpo.

2014-12-31 016 Steak

Simple dinner

Banana and chocolate spelt cake (recipe adapted from Women’s Weekly Bake Cookbook)

Choc Banana Cake

Banana and Chocolate Cake

Apple and leftover museli muffins (based on recipe in Women’s Weekly Bake Cookbook, inspired by Lisa Corduff’s porridge muffins)

Apple Muffins

Apple and leftover muesli muffins

Chocolate mousse (recipe from IQuitSugar)

Choc Mousse

Chocolate Mousse

Meals from Blackbird Cafe, Cockle Bay Sydney as we enjoyed a night out on the weekend seeing 2Cellos in concert.

Blackbird Cafe

Dinner at Blackbird Cafe

Paleo Parfait (recipe as seen on Pete Evan’s The Paleo Way)

Paleo Parfait

Paleo Parfait

Osso bucco (a first time meal for the family, inspired by recipes on Taste, tasted so good!)

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Osso Bucco

Stone fruit pudding (recipe adapted from Women’s Weekly Bake Cookbook)

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Stone fruit pudding

Roast pork shoulder (meal got eaten before photos, mmm crackling!)

2015-01-23 002 Roast

Cooking up a storm on a Friday night!

Changing Habits Einkorn bread (recipe from Changing Habits Recipe Book)

2015-01-23 004 Bread

Einkorn Bread

I love the variety of meals we eat of real food made from scratch. What have you cooked up lately?

 

Changing Habits Emmer Wheat Flour

To Market, To Market

This weekend we were back in the swing of our routine and back at the farmers’ markets after the Christmas break. It was great to get all our yummy real food, but it was also great to see the smiling faces of the stall holders and have a social chit chat along the way.

Visiting the farmer’s markets has been an important part of our weekends for the past 12 months. The food quality and variety is impeccable, you can see what is in season and everyone is so friendly, some even notice when you have missed a week or two. Depending on what week of the month it is, depends on who you may find, some stall holders are monthly and some are regulars every week.

We started going to our local farmer’s market as a way towards breaking up with the supermarkets, particularly the big two. I was inspired by Down to Earth Mother on why and how Jo broke up with the supermarkets. The Sustainable Table ethical food pyramid was featured in a post by Down to Earth Mother, and I loved the simplicity of it. I decided to focus on changing our shopping habits by exploring our local farmers’ markets, and sourcing as much as we can from the farmers’ markets instead of the supermarket.

ethical shopping pyramid

Sustainable Table ethical shopping pyramid

So what is in our shopping basket this week at the markets?

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Mushrooms

2015-01-17 005 big egg

600g supermarket egg vs 800g+ farmers’ market egg

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Tray of 20 eggs

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Wootton Valley Meat grass fed lamb mince, bacon and scotch fillet

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Unhomogenised milk and yoghurt, cultured butter and soft cheese

And the fruit and veg in the above photo!

A bonus with the market’s is when we can treat ourselves to yummy lunch whilst soaking up the sunshine.

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Stevensons Fine Food sausage roll

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Stevensons Fine Food pie and mash with gravy

Check out your local area and see if there is a farmer’s markets near you.

 

Changing Habits

Food in abundance

It has been a wondrous week of food between Christmas and New Year. This was the first year we bought a half a Christmas Ham, and were most pleased finding a free range, preservative free ham from PJ the friendly butcher at the markets. It smelled so scrumptious and delectable!

2014-12-20 015 Ham bag

Ham bag

There was only one problem with the ham, we could only eat so much at a time. My family enjoyed sliced ham and cold salads for Christmas Day lunch and my son is always asking for a ham and cheese sandwich with butter please!

2014-12-20 016 Ham

Isis River Farm Ham

So I set my task to meal planning with ham. I tend to reverse meal plan, picking what ingredients I have on hand and either substituting an ingredient in a recipe with what I have in the pantry/fridge or if I have planned in advance with what I have at home then I only have to go to the shops to buy the select couple of ingredients needed or fresh veges (not a full grocery shop). Reverse meal planning works better for us as I can buy what’s in season and what is available from the markets and then find recipes to match what we have bought. This way of meal planning provides our family with a variety of meals that we don’t get with bored with, very little food waste and it is a more simple and frugal approach. Meal planning also is a great way to cook real food in bulk so that you get more than one meals worth, saving you time and effort when life is a bit hectic. Read here for Natural New Age Mum’s tips on meal planning.

So this week in the kitchen…

Ham Boscaiola (recipe from my husband’s head). Made 3 meals.

2014-12-27 027 Boscaiola

Cooking ham, mushrooms, cauliflower and cream

2014-12-27 028 Pasta

Adding the gluten-free pasta

2014-12-27 029 Serve

Ready to serve

Ham, Broccoli Risotto (recipe based on Chicken, Corn and Chive Risotto from ‘Survival From The Fittest’ cookbook). Made 4 meals.

2014-12-27 030 Ham risotto

Adding the rice to the cooked ham and veges

2014-12-27 033 Absorb

Absorbing the stock and evaporated milk

2014-12-27 034 Portion

Portioned and ready to freeze

Love cooking multiple meals in bulk together with my husband! This is the way we have been preparing our meals even before our son was born, as it saved us so much time when we both worked full time and stopped the temptation of take out. For us we enjoy spending a night cooking up a storm, chatting away with the music pumping and a glass of wine.

How do you use up the festive food left-overs? How do you meal plan?

Changing Habits Coconut Oil

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