This week’s meal plan

This last week has, as always, been busy. Too busy for my liking! I want to start focusing a bit more on the kids with some scheduled family time that we all desperately need. So often, on a Saturday afternoon (the only time of the week, we are all home without other commitments), we are home, relaxing together, but I look around and see the house in a mess, and then start cleaning up instead of enjoying my family. To change this, I need to get a bit more organised during the week with my cleaning schedule. I’ve already started some serious decluttering and that is making a huge difference!  So the aim this week is to finish ‘decluttering’ the living areas and then move on to the dreaded laundry (our dumping room).

Today, Melbourne saw some late winter sun which was glorious. It re-energised the kids (perhaps a bit too much!!) and certainly re-energised me. On to the meal plan…

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Meal Plan – nearly school holidays!

It’s nearly school holidays, and I’ve got to say that we are really starting to slacken off around here. Last week, thanks to the kids getting all their homework done early, they were allowed to watch a movie during the week (a rare treat during the school term!). So this week is a fairly easy meal plan, I’m still cooking fish a couple of times (still trying to keep up the omegas – whichever one is in fish!), and things like pizza and pasta bakes feature there too! Easy peasy 🙂

Monday: Bolognese pasta bake. This weekend I pulled some vegeful bolognese sauce out of the freezer, but didn’t  use it, so it will be featuring in Monday’s dinner. When you cook your pasta sauce next time, cook a bit extra and pop it into the freezer for weeks when you can’t be bothered. I fill mine with veggies, and the kids are none the wiser. I use it for toasties too. When it’s been frozen and defrosted, I often find it isn’t quite as good as freshly cooked (I’m fussy though 😉  ), so using it in a pasta bake is a great way to refresh it. Just stir it through the pasta (we will be using spelt pasta, still trying to reduce our wheat intake), add a bit of pasatta (pureed tomato sauce) if it seems dry, stir though some grated cheese and top with a generous amount too. You could crumble in feta, ricotta or cottage cheese too. Of course there’s heaps of variations to this recipe depending on what you have on hand. Serve with a large garden salad.

Tuesday: Prawns. I’m thinking to keep it simple, stir fried with a marinade of, grated ginger, grated garlic, lime, soy sauce, chilli sauce and a little bit of honey. Add to it a handful of chopped herbs (parsley or coriander would be lovely), and serve with steamed rice and  steamed vegetables.

Wednesday: Chickpea soup. Again, there’s no recipe link for this. A simple soup that I make, all I do it saute chopped onion, garlic, carrot, zucchini, celery and potato in a little bit of olive oil. Add in a couple of tins of chickpeas (drained and rinsed), water and some stock (I use vegetable stock) and let it simmer away until the veggies are cooked through. Take a couple of ladles of soup into a jug and using a stick blender puree until smooth. Add this back into the pot and stir to combine.

Thursday: Slow cooker chicken casserole.  I’m not entirely sure this will be the recipe I go with, but the basic idea is lots of tomato, onion, garlic, veggies like zucchini, carrot and celery (basic staples in this house), white wine, and slow cooked. It will be simple, served with crusty bread, olives and salad. I may even use fish pieces instead of chicken, just for something different.

Friday: Last day of term, so we will be celebrating with homemade spelt pizzas. Simple and delicious! Just top with your favourites, here we love margherita and pepperoni 🙂

It’s a simple menu plan this week with lots of comfort food that is quick and easy to prepare. What is on your menu plan this week?

Chocolate pumpkin brownies and this week’s meal plan

Pumpkin is a vegetable that my kids and husband are a bit resistant to. They only tolerate it in very small quantities (if at all), so I am always looking for ways to integrate (read:hide) it in different things I cook.  There’s only so many vegful meatballs they’ll eat, so this week I turned to chocolate to help me out 🙂

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Today, I am sharing a chocolate brownie recipe, which is loaded with pumpkin and the kids gobbled it up! It’s low in fat too (if you’re worried about that type of thing 😉 ).

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Leftover oatmeal muffins and life’s little detours

Thanks to the chilly Melbourne weather, we have been enjoying hot porridge (oatmeal) in the mornings for breakfast. Unfortunately, more often than not, we have leftovers, and until tonight, my chickens have been enjoying eating organic rolled oats, cooked in organic milk. Initially it didn’t bother me too much, but day after day, it felt far too wasteful.

So tonight, I decided to try making muffins using the leftovers, and it worked beautifully! I’ll pop the recipe below.

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3 minute crackers – gf, vegan

I know I have been absent a lot lately, I have just been soaking up life. Its good times and its crappy times.

Miss 2 is at that stage where everything she does is hilarious and cute, and I just want to enjoy it. Having said that, the last few months have also been very trying as my older two are now pre-teen, and we have entered the attitude era. Any energy I have left at the end of the day is spent hauling my butt into bed and staring blankly at a screen of some sort. Sad, I know.

Cooking makes me happy though. So I’ve been cooking heaps of different things lately, and so many things I want to share with you over the coming weeks!

I love crackers. I could eat an entire packet of them in a sitting, which is the reason why I have always wanted to make my own. It just seemed like I was taking things to a whole new level though. Making my own crackers? Really? Now that I have made them once though, I have realised how quick and easy they are. Well worth making a few batches at a time so that you have them on hand when you want something tasty and crunchy 🙂 Continue reading