Some Food

I was back on my feet yesterday after being unwell… lucky, as I had a full day intensive for Yoga Teacher Training. Lucky, again, as it finished early at 3.30pm giving me time to come home and spend some time in the garden with my family (and to pick the limes pictured above from our tree). After such a hectic few weeks I was longing for my girls and KB in between various pranayama and philosophical (mind blowing) talk!

I took the time to go for a walk during yoga lunch break and feel the ground under my feet. I’m learning more and more the simple value of this.

Once I was home though, I hit the kitchen and started getting prepared for the week. In the girls’ lunches this week they have these (with oats instead of cashews) and these (with tahini instead of peanut butter) and sneaky veg muffins, a recipe from Meagan back in her old blogging days which I can no longer find online. I keep meaning to ask her if I can share the recipe here, as it is a much loved one in our house.

To add to that I throw in some veg sticks, hommus, and usually a sandwich. Today I sent the Pixie to kinder with some rice and tuna warmed up in a thermos and surprisingly she ate the lot, so over the colder months I will aim to use up some leftovers instead of sandwiches every day which I don’t tend to like giving them so much.

I also made some granola as I’m so damn sick of porridge in the mornings! I have it with a spoonful of porridge, coconut yoghurt, frozen berries and a dash of maple syrup. Don’t mind if I do.

school lunches // take two

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(rainbow chard fritters + a sneak peek at my massive 29 week belly)

Thank you so much for all your lunchy suggestions! I am finally finding my feet in the kinder lunch box department and Birdie has only had the odd sandwich thrown in the last few weeks (once after I asked her what she wanted for lunch and she looked at me with pleading eyes – “Mum, can I just have a vegemite sandwich, like the other kids?” :/ )

On the agenda this afternoon was a big batch of fritters for this week’s lunches. A few weeks ago we had an influx of rainbow chard in our veggie box. When this happens I always have good intentions to eat said chard, but I don’t like it very much so those good intentions seem to turn sour quite quickly, ending with a soggy heap of green stuff at the bottom of my fridge. So this time I tried chopping the whole bunch up, blanching it briefly and then froze in small lots to use (hide) in meals. Fritters seemed like a good way to get these nutritious greens into not just the kid, but into me too!

Rainbow Chard Fritters – with millet and corn

:: 1-2 cups blanched rainbow chard (or other green veg like spinach or maybe even kale… they would also be delicious with coriander added)

:: 1 cup millet

:: 1 can or 2 cobs of corn

:: 2-3 tablespoons of arrowroot flour or similar

:: 2 eggs

:: salt/pepper if you like

You can really do whatever you like with these – any grain or flour would do the trick really. Quinoa? Oats? Or you could start with just your basic pancake recipe and add veggies… whatever works. I’m so haphazard with cooking and generally just feel my way. Trial and error – there’s no better way! Lucky for me, these turned out well.

:: cook millet on stove

:: whiz up blanched greens in blender, then add in two eggs and other ingredients. Depending on your blender you could blend a little, or if it will get too chop-happy, tip everything into a bowl and mix through with a wooden spoon. You want the corn to be whole, not blended.

:: use fat of choice (I used coconut oil) and cook up in fry pan or on BBQ.

:: eat!

I’m on kinder duty tomorrow so I’ve also packed a lunch for me – I mixed some sweet chilli sauce and cream cheese together to go with these… I don’t know if this is completely weird or if it is normal, my pregnancy taste buds have got the better of me at the moment. For Birdie I’ve packed a small container of yoghurt for her to dip them into. If she eats them, I’ll be super duper happy.