Somewhere along the way I fell in love with this simple dinner recipe. It’s easy and healthy and so very tasty. And will find its way onto our dining table at least once a week. I can be a bit boring like that. Find something that works and just keep making it.
If you try it you’ll see though, that it’s just too quick, easy and tasty to not put into regular dinner rotation.
750grams of boneless chicken thigh
400gram can of chick peas
1 stalk of celery
1 small cucumber
1 cob of corn, cooked and cut off the cob
1/2 red onion
1/4 red capsicum
1/2 punnet of grape tomatoes
Portuguese (or Moroccan) seasoning
Salt & pepper to taste
– Trim excess fat from the chicken and coat in seasoning. Pan fry on a medium to high heat, turning frequently.
– While chicken is cooking dice all your salsa ingredients. Try to keep a consistent small dice, with the red onion very fine.
– Drain and rinse the chick peas and add to the salsa.
– Dress the salsa with juice from half a lemon, a splash of olive oil and salt and pepper to taste.
– Toss through the fresh coriander.
– Once the chicken is cooked, serve hot with the salsa on the side.
1| A rare moment of happy solo play.
2| Apple, cinnamon yoghurt cake making inspired by Mother Down Under. I used this recipe though as I didn’t have a small yoghurt tub at hand.
3| The finished product.
4| Contemplating an afternoon swim, little shadow in tow.
5| Carrot sticks!
Linking up with the gorgeous Em.
More weekly stills.
1| A boy and a balloon, hours of fun.
2| One of my favourite spots of our home, in Lachlan’s room.
3| Early morning light.
4| Party tiger, partied out.
5| Every time we shop for groceries, the little persons one request is always bananas.
Linking up with the gorgeous Em.
1. Lisianthus, More flowers on my table.
2. Walking to our local park for a sundown picnic.
3. Lachie at his day care Christmas party, literally stuffing his face with sugary treats (he was soon redirected toward the fruit and cheese).
4. Summer picnic dinner – salad and smoked salmon.
5. Frangipani’s collected from a footpath.
6. Swing daredevil, happiest when he is borderline terrified.
7. Fresh produce from a newly discovered farmers market which was both good value and fantastic quality – WIN.
Linking up with the lovely Em at The Beetle Shack.
More weekly stills.
Muesli bars are such a tasty, convenient snack for those times when a piece of fruit just won’t do the trick. The store-bought bars tend to be full of sugar and a list of ingredients with numbers instead of names. So after a bit of trial and error I have finally found a recipe for homemade muesli bars that is delicious, easy to make and not packed with processed sugar. The trick is not to eat them all at once!
2 cups of traditional rolled oats
1/2 cup of LSA (ground linseed, sunflower seeds and almonds)
1 cup of mixed dried fruit (I used a combination of cranberries, sultanas and diced apricots)
1/2 cup of mixed seeds and nuts (I used a combination of walnuts, pepitas and sunflower kernels)
1 teaspoon of vanilla (I used vanilla bean paste
1/2 teaspoon ground cinnamon
1/4 cup of olive oil
1/4 cup of manuka honey (other honey would work)
– Preheat the oven to 160 C fan forced
– Mix oats, LSA, dried fruit, seeds and nuts and cinnamon together in a bowl
– In a separate bowl lightly whisk together eggs, olive oil, honey and vanilla
– Combine egg mixture with oat mixture until all combined
– Spoon into a slice tray lined with baking paper, smoothing mixture down
– Bake for 20-30 minutes, until golden brown
– Cool then cut into pieces
Recipe adapted from The Healthy Chef
I’m just a little excited. My very first guest post has gone up over at a lovely friend’s blog Bad Mumma. Sam has just given birth to gorgeous twin girls (and has a two year old boy as well!) and her blog documents the misadventures of being a mum. It is hilariously honest and a great dose of real-life mothering for those times when you feel like you’re the only one
occasionally dropping the parenting ball.
My post is about the challenges of figuring out how to give our children the very best nutritional start to life. You can read it here. I’d love to hear what you think on the subject.
You can also join the Bad Mumma community over on Facebook.
I love handmade Christmas gifts. They speak of time and effort and thoughtfulness. But I’m not a crafty mamma so normally I leave the handmade business to others. However, this year come late December I will be making these cranberry oat cookies. They are chewy and sweet with that hint of festive cinnamon spice. And they are easy to make. Then all you have to do is pop them in a glass jar, tie a pretty ribbon and et voila, a delicious handmade gift!
1 cup plain flour
1 1/2 cups traditional oats
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 tablespoon vanilla extract
2 tablespoons of milk
1 large egg
115 grams butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup of caster sugar
1/2 cup of cranberries
(Makes approximately 20 cookies)
– Mix together flour, salt, cinnamon, baking soda and baking powder.
– In a separate bowl whisk together milk, egg and vanilla extract and set aside.
– In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Gradually add the milk mixture until well combined.
– Mix in the flour mixture until just combined.
– Gently fold in the cranberries and oats.
– Place the dough in the fridge until firm (I didn’t but it will make the dough easier to handle)
– Preheat oven to 170c (fan forced) and line baking trays with baking paper
– Shape heaped tablespoons of dough into balls with your hands, pressing them down gently on to the baking tray with a fork. Leave space between each cookie for them to spread a little.
– Bake until golden but still soft in the middle, approx 15-20 minutes.
– Remove from oven and allow to cool on a wire rack.
**Recipe adapted from Martha Stewart**