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Gluten Free Pita Pockets

Written by Lee on . Posted in Before and After School Snacks, Blog, Bread and Wrap basics, Breakfast, Healthy Meals, Kids, Kids Recipe Book, Kids' Recipes, Lunch, Snacks

Photo by The Whimsical Wife

Photo by The Whimsical Wife

Say goodbye to soggy bread.  Sometimes it's good to have a break from sandwiches and introduce new healthy bread options to kids' repertoires.  

Here's a breakfast,  lunch, or bulging snack  idea that kids can easily assemble themselves and have fun in the process. It comes from my book Supercharged Food for Kids which you can find here.

The pockets can be filled with bacon and eggs at breakfast time or veggies, avocado and tuna or leftover dinner meat and spring salad ingredients and topped with homemade mayo or ranch dressing.  

You can pretty much stuff in whatever you like or whatever you have available in the fridge.

The basic recipe can also be made as a flat crusty pizza and delivered to hungry mouths pretty quickly once your favorite toppings have been fixed.

Test these on your brood and let me know what you think?

Makes 4 pitas

Ingredients

  • 1 egg
  • 1/4 cup of water
  • 1 TBS almond or rice milk
  • 1 TBS olive oil
  • 1 TBS coconut flour
  • 1 TBS flaxseed meal
  • 1/4 cup blanched almond meal
  • 1/8 teaspoon baking soda
  • Pinch Celtic Sea Salt
  • 1 TBS mixed herbs chopped fine (optional)

 Method

  • Preheat oven to 180 degrees Celsius
  • Place baking paper on a baking tray
  • In a bowl whisk egg and add water, milk and olive oil
  • Add dry ingredients and stir well
  • Pour mixture onto baking paper in 2 medium sized circles about 12 cms across and spread evenly with a palette knife
  • Bake for 20 minutes until golden and crispy around the edge
  • Let cool and with a sharp knife slice along the centre so that a pocket is created
  • Stuff with favourite fillings

Happy Cooking

Lee xo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chia Coconut Pikelets

Written by Lee on . Posted in Blog, Blog Breakfast, Breakfast, Dessert, Desserts, Gluten Free, Kids, Kids Recipe Book, Kids' Recipes, Nutrient Rich, Recipe Book, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free

 Chia Coconut PikeletsPhoto by Pamela Mackertich

I'd love to share a wholesome and delicious recipe out of my Supercharged Food for Kids book.

Pikelets work well for children as they are smaller than a traditional pancake and become a practical and fun finger food for them.  They can also be used for dessert as well as breakfast or packed into a lunchbox for morning or afternoon tea.

I’ve used chia seeds in this recipe because they are a delicious super food, packed with Omega 3s and ridiculously high in antioxidants. They’re extremely versatile and easy to use too. Some great ways to include them in your child’s diet are by adding them to smoothies, sprinkling them on top of yoghurt or cereal, tossing them in your muffin mix or making these delicious pikelets.

Any time you can squeeze chia into your child’s diet, you’re boosting their nutritional profile. By including plain full fat yoghurt on top of these pikelets, you’ll be providing sustenance as well as essential protein, calcium, vitamin C, iron, potassium and Omega 3 essential fatty acids.

When mixed with water, chia seeds become gelatinous. In this form you can use them as an egg substitute in your baking recipes.

Serves 6

Ingredients

  • 1 TBS chia seeds
  • 1 1/2 cup self-raising gluten free flour
  • 1 cup coconut milk
  • 1/2 cup filtered water
  • 2 eggs beaten
  • 1 TBS coconut nectar or sweetener of your choice
  • 2 TBS butter

Method:

  •  In a bowl place chia, flour, coconut milk, water, eggs and sweetener and mix.
  • Heat a frying pan and melt some butter in the pan
  • Pour in mixture and cook on medium heat until bubbles start to form
  • Flip over using a spatula and cook until browned
  • Continue until finished

I hope your whole family enjoys these pikelets. Top with yoghurt, berries or topping of your choice. You can find more recipes for kids here.

 

Kids Recipes

Written by Lee on . Posted in Kids Recipe Book

SCF Kids Book Cover

You'll find plenty of delicious recipes the whole family can enjoy in my new e-book Supercharged Food for Kids.

When cooking for the family, it’s a good idea to cook meals that everyone can enjoy. When you really think about it, why cook a completely separate meal for your kids if they can get in on Mum and Dad’s. Plus it saves you alot of time in the kitchen, not to mention the preparation work and cleaning up too!

Roast dinners, soups, bolognaise and curries can be enjoyed by both kids and adults alike and can also be pureed in a blender for babies.

You'll find a whole lot of Supercharged for Kids' recipes if you look at the recipe book to the right of the screen or you'll also find them in the blog here.

Here are a few new recipes from my book to get you guys started. I would love to know what you think so be sure to leave a comment below or share your pics on my facebook, twitter or instagram pages...

You can also buy the book here.

Chicken Noodle Soup

Yoghurt and Cucumber Dip

Rocking Fried Rice

Mini Salmon Frittatas

Crepe Wraps

Yoghurt Berry Crunch Pot

Orange and Cranberry Muffins

Happy Cooking

Lee xo

4pm Pick Up Biscuits

Written by Lee on . Posted in Before and After School Snacks, Kids, Kids Recipe Book, Kids' Recipes

4pm pick up bicks

 

Creating and filing a healthy biscuit barrel isn’t a chore with these yummy 4pm Pick Up Biscuits which not only stave off hunger pangs but also nourish children from the inside out. They are one of my new recipes from my just released book Supercharged Food for Kids.

Every parent has encountered the hullaballoo surrounding a chaotic after school pick up, stuck in an endless car line, disgruntlement rising as every traffic light turns to red and mum or dad trying to navigate across town in the fastest way possible to make it in time to drop the kids off at after school activities.  By the time they hit the car kids are usually quite hungry and can be tired and irritable after a long school day, so it’s important to create good eating patterns at this critical time and feed them a snack which is nutritious as well as being delicious.

The Australian National Children’s Nutrition and Physical Activity Survey which was conducted in 2007 found that almost 50% of all children surveyed eat biscuits, cakes and pastries after school. These would more often than not be processed and contain high amounts of sugar, bad fats and be devoid of nutrition. A good snack to give kids is something which will keep them full until dinner and give them energy for after school activities. 

Cacao Bomb Crackles

Written by Lee on . Posted in Blog, Dessert, Desserts, Kids, Kids Recipe Book, Kids' Recipes

Cacao Bomb CracklesHere’s a recipe from my brand new book Supercharged Food for Kids.

It’s crackle time! You’ve probably all witnessed the unhealthy versions of these hanging around on the table at every kid’s birthday party, loved unconditionally by children and parents alike.  These crunchy, crackles of puffed rice are essentially an old fashioned treat that I have always yearned to recondition for a real food 21st century. 

Using real food will teach your child to appreciate food’s natural flavours and develop and understanding of what real food actually tastes like and this recipe is the perfect example.  If you skip the sugar-filled, artificially flavoured party treats and instead opt for a healthier version it will ensure you are meeting your child’s nutritional needs with a good supply of magnesium and iron from the raw cacao and B vitamins from brown rice puffs.  Coconut oil and butter will add stickiness and sweetness and provide a great all round anti-fungal and anti-bacterial element.

Orange and Cranberry Muffins

Written by Lee on . Posted in Before and After School Snacks, Desserts, Lunch Box Ideas

Orange and Cranberry MuffinsMakes 6

Ingredients:

  • 1/2 cup coconut flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda 1 TBS orange zest
  • • 1 tsp. powdered stevia or sweetener of your choice
  • 4 eggs
  • 2 TBS orange juice
  • 1/2 cup cranberries
  • 1/8 tsp. vanilla or orange extract
  • 1/4 cup melted butter
  • 6 TBS coconut milk

Method:

Preheat oven to 180 degrees Celsius, in a bowl combine dry ingredients - flour, baking powder, baking soda, orange zest and powdered sweetener.

In a separate bowl mix eggs, orange juice, cranberries, vanilla/orange extract, butter and coconut milk.

Mix dry ingredients into wet and combine well.

Pour batter into greased 6 cup large muffin pan about 3/4 full.

Bake in oven for 12-15 minutes. Remove from oven and cool on wire rack.

Yoghurt Berry Crunch Pot

Written by Lee on . Posted in Breakfast, Desserts

Yoghurt Berry Crunch PotIngredients:

  • 1 cup yoghurt
  • 1 cup quinoa (rinsed in a
  • sieve and strained well)
  • 1/3 cup sunflower seeds
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla essence (alcohol free)
  • 1 TBS rice malt syrup
  • 1 TBS chia seeds for sprinkling
  • 1/2 cup mixed berries
  • 2 TBS coconut flakes

Method:

Preheat oven to 190 degrees Celsius

Place quinoa, sunflower seeds, cinnamon and vanilla essence in a bowl

Drizzle with rice malt syrup and mix

Spread on a baking sheet in a thin layer

Bake for 10 minutes

Remove from oven and let cool then break into little pieces

Place one layer of yoghurt in a glass cup followed by a layer of crunch, continue and then top with fresh berries and coconut flakes

Sprinkle with chia seeds

Mini Salmon Frittatas

Written by Lee on . Posted in Before and After School Snacks, Breakfast, Lunch Box Ideas

 Mini SalmonIngredients:
  • 60g goats or cheddar cheese
  • 2 spring onions, finely chopped
  • 4 eggs whisked
  • 1/2 cup lightly steamed broccoli florets
  • 100g salmon (drained)
  • Butter for greasing
  • Freshly cracked black pepper
  • Celtic Sea salt to taste
  • Sprinkling of dulse flakes (optional)

Method

Preheat oven to 190 degrees Celsius. Grease a 6 cup muffin pan. Place all ingredients into a bowl and mix with a wooden spoon. Spoon 2 TBS of salmon mixture into each. Bake for 15 mins until firm and golden.

Rocking Fried Rice

Written by Lee on . Posted in Healthy Meals, Lunch Box Ideas

Rocking Fried RiceIngredients:
  • 1 TBS coconut oil
  • 2 rashers bacon, finely diced
  • 2 shallots, finely diced
  • 1/3 cup peas, fresh or frozen
  • 1/3 cup green beans chopped into 2 cm slices
  • 1 carrot finely diced
  • 5 cups of cooked brown rice
  • (approx. 2 cups uncooked rice)
  • 2 TBS wheat-free tamari
  • 2 eggs, lightly beaten

 

Method

Heat oil in frying pan until sizzling

Add bacon, shallots, peas, beans, and carrot and stir until lightly cooked.

Add rice. Cook for about 5 minutes, stirring only once a minute

Add tamari, and continue to stir for two minutes

Move ingredients over to one side pour in egg and let cook for 30 seconds

With fork, scramble and then combine through rest of rice

Cucumber and Yoghurt Dip

Written by Lee on . Posted in Before and After School Snacks, The Big Dippers

Cucumber and Yoghurt DipIngredients:

  • 1 medium cucumber, peeled, cut lengthways, seeds removed
  • 1 cup full fat plain yoghurt
  • 1 small garlic clove, minced (optional)
  • 1 tsp ground cumin
  • 1/3 cup finely chopped fresh mint leaves
  • Celtic Sea Salt to taste

Method:

Grate the cucumber using the large side of a grater into a small bowl.

Using a sieve and your hands, squeeze the water out of the grated cucumber.

Stir cucumber in the yoghurt, garlic if using, cumin, mint, and salt.

Chicken Noodle Soup

Written by Lee on . Posted in Blog, Blog Dinner, Blog Lunch, Kids, Kids' Recipes, Nutrient Rich, Recipe Book, Seasonal, Soups & Salads, Spring, Sugar Free, Wheat Free, Winter, Yeast Free

Chicken Noodle Soup

cH icK en nO O dL e S O U p!

Yum! Chicken Noodle Soup is almost every kid’s favourite, and some adults love to indulge in it on doona-days or bed holidays too.  With this easy recipe, you’ll get delicious and quick results without having to slave over a hot stove for hours. Not to mention the slurpability factor which is just out-of-this-world.

Get ready for shouts of More Please! Here’s what to do…

Ingredients

  • 1 packet brown rice noodles
  • 1 TBS Coconut Oil
  • 1 onion finely chopped
  • 4 fresh celery leaves torn
  • 3 celery sticks sliced
  • 3/4 cup carrot sliced
  • 2 Tb minced dried parsley
  • 1 bay leaf
  • 1/2 tsp. thyme
  • Freshly cracked black pepper
  • 2 chicken breasts roughly chopped
  • 1 head broccoli roughly chopped
  • 1/2 cauliflower head roughly chopped
  • 1 cup green beans chopped
  • 5 cups homemade chicken stock
  • 1 TBS wheat free tamari
  • 1 TBS Apple Cider Vinegar

Celtic Sea salt to taste

Method

Cook noodles as per directions so that they are al dente
Brown onion in a saucepan in coconut oil
Add celery, carrot and herbs and sauté for a further 3 minutes and season
Add chicken and sauté for 4 minutes stirring often
Add vegetables then pour in stock, and tamari and ACV bring to boil and
reduce and simmer for 20 mins
Just before serving the soup, add the noodles to the pot and stir to separate

 You can purchase the book here.

Crepe Wraps

Written by Lee on . Posted in Kids Recipe Book

Crepe Wrap This recipe for crepes is so easy and they are versatile too, you can use them to make delicious gluten-free wrap sandwiches for lunch boxes or top them with berries and goats cheese for breakfast for the whole family.

Ingredients

3 TBS butter
1 cup tapioca flour
1 cup coconut milk (no additives)
1 egg
Pinch sea salt

Method

Combine all the ingredients in a medium bowl and mix
Heat butter in a frying pan over medium heat
Pour in 1/3 mixture and swirl around the pan
After 2- 3 minutes carefully flip and brown other side

Enjoy!

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