Keeping daycare lunches interesting with eggs and bacon. My cherub loves these little cups of yum and they are simple enough for kids to make too. Getting kids involved in cooking means that they are learning amazing and fun skills but also they know what is in their food and are more likely to eat them because they made them.
The idea of these is to have the bacon as the ‘crust’ in replacing the traditional pastry you would normally have. They are a great freezer option and great made ahead of time for picnics and parties.
Give them a go this week.
Bacon & Egg Cups
PREPARATION TIME COOKING TIME 10 minutes 30 minutes
makes 12-16 cups, gluten free, dairy free, low FODMAP, kids lunches
12 rashes of good free range bacon
3 sausages (optional)
Dried Italian herbs (basil, parsley, thyme, oregano)
salt and pepper to season
- Line muffin trays with baking paper squares
- Add 1/2 -1 rash bacon per muffin mould depending on size you may need to cut to fill the mould.
- Beat eggs until fluffy, add salt and pepper and herbs
- Slice sausage into inch pieces (you can pre cook sausage)
- Alternatively use left over meat from previous meal- roast chicken, lamb, beef, fish, prawns
- Place sausage in each mould and pour in egg to almost the top
- Pop into preheated oven at 200 and cook until egg is set (30 mins max)
Add avocado on top and devour!
Leave to cool before refrigerating.
Taken from Pete Evans and adapted to our requirements.
We put this on everything from salads, eggs, meats, vegetables
- 185ml of strained sauerkraut brine (at least 3 into fermentation- oh and don’t worry too much if a few bits of cabbage end up in the brine)
- 80 grams of mustard seeds (brown are hotter than yellow so keep that in mind)
- 1/4 teaspoon of salt
- 1 tsp. Turmeric Powder
- 1 Tbsp. of Maple Syrup
- And if you can tolerate them;
- 1 French shallot finely diced
- 2 cloves of garlic finely diced
- Pop the seeds, brine, salt and if using shallot and garlic in a bowl.
- Cover the top with a plate and leave at room temperature over night
- Add Maple Syrup and Turmeric to mix and whizz in a food processor until it is the right consistency for you- the more you pulse the less whole seeds you will have.
- Taste and add salt if needed to season
- Pour into at least a 250ml jar and secure lid
- Refrigerate for up to 3 months
Dressings- try these on your meals. In a small jar mix
- mustard with some olive or macadamia oil, shake and pour over salad, vegetables, meat or even on some sourdough.
- Use above and add ¼ mashed avocado, shake and pour
- Add an extra ‘zing’ by adding 1 tsp. of apple cider vinegar or balsamic to the mix, shake and pour.
Serve a dollop on a steak, with some prawns.
Just made the best tasting ‘nola’ (aka granola, cereal, muesli….whatever you call it) so I have to share my triumphs.
It tastes just like coco pops but it’s good for you!!! My cherub is impressed with her chocolate for breakfast.
1/4 Cup Almonds
1/4 Cup Cashews
1/4 Cup Walnuts
1/4 Cup Macadamia Nuts
1/4 Cup Sunflower seeds
1/4 Cup Pepitas
1/4 Cup Goji Berries
1 Tbsp Chia seeds
1 Tbsp Cinnamon Powder
1 Tbsp Mesquite Powder
2 Tbsp Cacao Powder
2 Tbsp Coconut Oil
1-2 Tbsp Maple Syrup (optional)
Step two Ingredients:
1/2 Cup Coconut Flakes
1 Cup Sprouted Buckwheat (Buckinis)
1. On an oven tray combine all the nuts and seeds
2. Add powders, oil and maple
4. Pop in an oven at 200c
5. After 5 minutes mix on the tray(you don’t want to burn the powders and get it stuck)
6. Add Buckwheat and coconut. Leave oven door open (this is to make sure the coconut doesn’t burn)
7. You will smell an aroma of chocolate and coconut, this is when it’s done (about another 5 minutes)
8. Open oven door fully, pull tray out of doorway, leave tray on rack and leave to cool.
9. Once cool, grab a pestle or a measuring cup and squash all the nuts until crushed to your liking.
10. Put in jar
Serve with Coconut milk or nut milk, berries and banana.
Enjoy in moderation. For us a small portion is substantial as it’s packed with fats, protein and carbs.
Over indulgence may lead to belly ache ha ha
Probably not the first mince you would grab from the meat section but Kangaroo meat is great. Great for you, great tasting and can be used as an alternative to almost all beef mince dishes.
We love our burgers, you can add whatever you like to them too and the family can get a veg packed patty of yum.
Super easy to make, can be prepared ahead, taken along for a BBQ lunch, great in school lunches, great for breakfast and even for a cold healthy snack.
500g kangaroo mince
1 zucchini grated (squeeze out the excess water)
1 carrot grated
1 cup of mushrooms diced or grated
1 onion diced (optional for Low FODMAP)
1 Tbsp Tomato Paste (low salt)
1/2 Tbsp Chia seeds
1 tsp sumac (sweet and tart)
1 tsp basil
1/4 tsp salt
grind of pepper to season
1 Tbsp Coconut Oil
NOTE: you can add any herbs or spices you like.
Add some minced liver too – a great way of packing in more that no one can taste.
Combine everything in a bowl and mix with hands until combined (really massage the mix to maximise flavour)
Form into balls. Vary in size if you have big and little people in the house to feed.
Pop into fridge to set for at least 20 minutes
Season the grill with some coconut oil (or better yet brush each burger with macadamia oil)
Grill on medium for 5 minutes each side
Kangaroo is a game meat so is best to cook just under done
Serve with grilled veggies, in a burger with tonnes of greens and homemade chilli mayo.
I have been super busy on a new project that I can’t wait to share with the world. Things are getting exciting here!!!
But even more exciting was my milk kefir grains. I ferment my grains in coconut milk/cream/meat every other day and totally forgot about them needing the sugar in lactose so I thought they had died. Thanks to a kefir expert or two I revived my babies and now they are producing both cows and coconut kefir.
Milk kefir is a bit of controversy. Some say the lactose is fully fermented out others say that it’s not. Me, I’m on the fence. I ferment my cows milk longer to try and ferment as much lactose out and I only have a small try and give the rest to the family as their probiotic through making smoothies, ‘sour cream’, tzatiki or as I did here for this recipe make some amazing desserts. My gut has been ok and by small amount I mean one serve once a week.
My next test is to make coconut cream kefir cheesecakes so stay tuned for an update.
Lemon Kefir Cheesecakes
Gluten free, low FODMAP, dairy free (debatable), egg free, sugar free
PREPARATION TIME TOTAL TIME
1-2 days in total
1 litre Milk Kefir (on 2nd ferment strain through a cheese cloth over a bowl for 24 hours, keeping the solids and using liquid whey for other uses)
2 lemons juiced
rind of 1 lemon
2 Tbsp Coconut Oil melted
1 Cup of mixed nuts blitzed
1-2 Tbsp Maple Syrup (obviously I’m not a sweet tooth)
- As said above, strain grains through a cheese cloth or nut bag to separate the whey and kefir. I hung my nut milk bag off a spoon over a jug and let it drip overnight
- Add juice and rind of lemons to kefir cheese and mix. Depending on taste buds add more lemon.
- To sweeten you could also add 1 tbsp of maple syrup or rice malt syrup. Leave overnight in fridge if you can as flavours will be so so so amazing after another day.
- Melt Coconut Oil, blitz nuts and seeds in food processor until fine. Mix together with maple syrup or rice malt syrup. Taste and add more sweetness to nut mix if desired.
- In a muffin tray or any pie tin/tray line with baking paper and press the nut mix in to form a base. Pop in freezer for 10 minutes.
- Spoon Lemon Kefir Cheese on top of base and smooth out or peak up (be creative). Either serve now or pop into freezer to semi set for 30 minutes.
This is a great way to get the probiotic’s into the family and friends.
You could also use your own yoghurt if you don’t have kefir.