So my son just started school last week. That means a lot of new routines and a lot of first time happenings. But it also means making healthy easy food for a little kid to eat at school. I kind of like to have more control over what my son eats, so I can provide him with great building blocks for his growing body. But it also means more work and thought process.
Something easy to make is lunch muffins. You can use leftover veggies and meats you have in the fridge already. I always try to look for ways to reuse food to minimize food waste. 🌍
This recipe has NO gluten, NO milk and has plenty of veggies.
What you need for 18 muffins:
1/2 cup millet
1 1/2cup oatmeal
2 spoons of chia seeds
2 cups of water
0,3 teaspoon of salt
Cover the millet, chia and oatmeal with water and add salt. Let it set for min 8 hours to lessen the phytic acid and make it tummy friendly. ❤
2 organic eggs
1 teaspoon baking soda
0,4 sweet potato
1 piece of garlic
5 slices bacon
100 g leftover fried meatdough
100 g vegan cheese
1-2 spoons of coconut oil
Muffin paper cups
First crush and cut the garlic and leave it for 5-10 min. This is for the allicin to formate and to get the better use of the antibacterial and antifungal properties of the garlic.
Shred your left over veggies, mine was carrot, zuccini and sweet potato. Cut bacon and onion in small pieces and fry it in coconut oil. Add the rest of the veggies after 3-5 min. In the end I added the meatdough for a quick heat.
Unveil the magic oat, chia, millet dough. Add eggs and 1 teaspoon of baking soda. Mix well before adding the veggies and vegan cheese.
Add paper cups to the muffin tins. I like to add a little oil to each cup to make the paper stick less. Then add 2 spoons of dough to each cup.
Fry on 160 degrees for approx 20 min, check after 15 min by sticking a wooden toothpick in it
Cool and stuff in luncboxes and freezer for later ❤
What is your go to for kid friendly school lunches?
Also called knekkebrød in Norwegian. Filled with nutricious seeds and other goodies.
This is a hit in our house. It’s glutenfree and I can make sure my boy gets the nutrients he needs to grow.
This recipy is made with presoked and dried seeds, but you can also just soke everything together the night before. The frying time might become a little longer then since the seeds are wet. But by soaking the seeds and grains we get the full nutrient spectrum avalibe by removing the phytic acid. For my family’s senstitive tummys that works great. Happy tummy = happy life ❤
What you need
100 gr of organic glutenfree oatmeal
1sp organic glutenfree steel cut oats
1 spoon organic applecider vinagere
Enough water to cover all the oats
This you mix together the night before. If you do not have presoked seeds then you add your seeds as well, just add more water and it’s all good.
Next morning add
1 cup pumkinseeds
1 cup sunflower seeds
1 cup sesame seeds
2 sp nutritional yeast
1,5 tsp organic turmeric
0,3 tsp black pepper
Here I also added a teaspoon of dried nettle and dandelion, just for a little extra minerals and detox effect. Preheat the oven to 160 degrees.
Mix it all together and spread half on a baking sheet. Then fry it on hot air for 15 min before cutting the bread into pieces. Continue to fry on normal heat for 15-20 min more.
When done you just break them up and put your favorite topping on.
So finally I am taking the step into the world of food-blogging. I was asking my self why should I blog about food, there are so many doing that already. But I realized that that is not a very empowering way to think, and with that all I do is just limit my self. My aim is to share, inspire and create. Aand It doesn’t hurt to actually write down my food creations (so my dear husband can cook for me 😉 😉 😉 ❤
So after years of tummy troubles and allergies, I have turned into quite a food nerd. Because I believe that eating healthy should be a enjoyable experience. Taste good, smell and look good, and enjoyed with good company (I am not so good with the visual, quite funny since I am a designer right?) Anyway we usually eat pancakes in the weekends, and my son loves it. I always get extra hugs and kisses then. ❤ The issue is that the amount of carbs compared to veggies often gets a little unbalanced, and as a parent you wanna try to get in as many veggies as possible. TAdaa. Lava Pancakes. My son named them. With just one beetroot I turned this meal into something a little healthier and even more festive.
What you need;
400 g oatmeal (glutenfree)
1 spoon steel cut oats (glutenfree)
1 spoon apple cider vinagre
enough water that just covers the oatmeal
I mix this together the night before. To avoid the anti-nutrition in oats, phytic acid, its important to add back the enzyme phytase to the processed oats. I use a spoon of steel cut oats (gluten free), because of my allergies. But you can also use spelt flour or rye if you can handle your gluten. Instead of vinagre you can use sourdough starter or lactic acid.
Next morning I add
1 beetroot cut into pieces
2 dl water
0,5 teaspoon cardamom
1 teaspoon Turmeric
0,3 teaspoon pepper
Coconut oil for frying
This makes approx 14 pancakes
Next morning I mix all of this together with a handheld mixer. I do not peel the beetroot first, my thought is that the more fiber the better. Then I fry the pancakes on a little more than medium heat in raffined coconut oil. I tried with ghee but that didn’t really work out.
My love for turmeric as a painkiller and a ant-inflammatory is real. I use it everywhere I can. Adding pepper helps the absorption of turmeric by 2000 %. And yes it is safe for kids too. 😉
When finished frying add your favorite topping. Mine is a mix of blueberry, raspberry, coconut cream, sunflower seeds and sesame seeds. YUM!