Toddler busy bags

We are heading off on a great adventure in the coming days: Four weeks overseas, partly with my all family and partly just our wee family of three. I am currently full of excitement, and a little anxiety, about what is to come. Of a little concern is how our two and a half year old will tolerate the 24 hours in transit it will take to get us there (I can't even think about the extra time it is taking on the way home).
So in an effort to make this trip as painless as possible, I have embarked on a mission - a busy bag mission. Armed with a laminator and pair of scissors I have created for Ruby some little sackfuls of fun... hopefully hours of it.

Inside this cute Dr Seuss case (available from Buttoney Boo) are zip lock bags containing a variety of new activities to keep Ruby occupied.

 

Along with your stock standard drawing implements I have added the following:

'Build a rainbow' felt activity from All our Days,

A cute animal beading game a friend gave us,

 Alphabet letter match up game (cue cards from Mr Printables),

 The very hungry caterpillar matching/ memory game courtesy of Mama's Learning Corner

As a token to my own childhood days, these cute little felt folk and an assortment of clothes and accessories. Felt people and clothing templates available from Billy Bear 4 Kids,

 Ice cream colour matching game from Busy Little Bugs.

Here's hoping that this will help us on our way across the globe. I love the added perk of being able to grab a single activity and throw it my handbag for when we are out and about too.
Wish me luck!
xx

Delicious homemade raw chocolates three ways (preservative and dairy free)

I am sorry this post comes at the tail end of Easter when, like most people today, I am trying to avoid the mountain of chocolate treats we were given over the past few days but I know that at some point in the future you will eventually seek it out again. The last few weeks I have found that every time I am at the supermarket, I end up standing there staring at shelves of foil wrapped lardy-sweetness wondering what I really want to give to people, wondering what might actually contain palm oil, and what might really be hiding under all that shiny facade.
And so it was that I did what had to be done. I called for backup. This came in the form of my extremely talented and nutritionally wise friend, Dee. She was here to enlighten me in the world of making my own chocolate using raw, organic whole foods. I thought this might take us all afternoon, but in reality it was very quick and with a very delicious end result.

For about 25 smallish chocolates you will need:

• 100gm cacao butter (this comes as a solid and is available from most health or whole food stores and online)
• 4 tbs raw cacao powder, plus extra to adjust to taste
• 3 tbs maple syrup, plus extra if needed. You could use any sweetener you prefer, Dee had advised that honey can tend to separate and sit to the bottom so just a heads up about that.
• Chocolate moulds or ice cube trays. Something silicone may be easiest to get the chocs out of at the end, so be careful if using the ice cube trays.
• Berries, nuts, coconut etc if choosing to add fillings (see below)

The process itself it very simple:

1. Chop or grate the cacao butter into small pieces (this will make it melt quicker) and melt in a glass bowl over a saucepan of boiling water. 

 

2. Remove from heat and stir in cacao powder and maple syrup, adjusting to taste.
3. Pour into moulds and place in the fridge to set.
4. Leave refrigerated until serving.

That is actually it. I know, ridiculously easy.

So, on my first solo attempt I decided I wanted a challenge, and made three types of chocolates with different, healthy fillings.
Here are some optional fillings:

• place a fresh raspberry in each mould prior to filling, and pour chocolate over the top. The raspberries go kind of oozy in the chocolate and are really yummy.

 

• place a hazelnut (or nut of choice) in the mould and add 1tsp cinnamon to the chocolate mix prior to filling moulds

• This was my favourite - I think if it as the 'cranberry bounty' and was done in layers in the mould. 
• Firstly place a 1-2 tsp chocolate mix in the bottom of each mould and place in freezer for 10 minutes to set.

• While your bases are setting, place 4 tbs cranberry flakes, 2 tbs dried cranberries, and 1 dessert spoon coconut oil (melted) in a small blender and blitz it all together.

• Remove bases from freezer and top with a layer of the coconut mix. Return to freezer for 10 minutes to set.

• Remove from freezer and top with remaining chocolate. You may need to remelt the chocolate prior to using it again, and will definitely need to give it a really good stir prior to pouring it in.

• Leave to set in the fridge.

Then just box them up, and give them out. I had visions of handing out delightful, vintage looking Eastery tins, however the fact I left this until the week of Easter, and had to work the 3 days prior to good Friday meant that all I was left with was plastic. But a little ribbon and a Pinterest printable had them looking a bit cheerier.

I am still waiting for feedback on these ones, but the verdict in our house was 'almost as good as Dee's', which I will most graciously accept.

For more clean and calm living tips from Dee, you can find her on Facebook as Deelightful Doings and see her recipes featured on The Home Journal. She is a remarkably inspiring gal so please check her out!

xx

Easy Easter Craft for Kids

It was a bleak and bleary afternoon last week and I felt Ruby and I both needed a break from 'Frozen' playing in the background of ALL our daily activities ("I need it" she tells me). So I thought a little crafternoon project was in order. With Easter fast approaching, and while Rubes was having her nap, I set about preparing a little something to get her creativity going.

We have had fun before with the old 'contact paper on the window' activity, so I thought we could give this an Easter twist. So after scouring the craft box (thankfully containing lots of goodies following Ruby's birthday). This is what we came up with.

What you'll need:
* Clear contact paper
* Coloured cardboard/ thick paper
* An assortment of items for sticking eg. sequins, feathers, bits of cut up coloured paper, felt shapes etc
* Glitter glue pens (optional)

Now, take your cardboard and draw an large egg shape on it. Then fold the card in half and mark about and inch or so inside your egg shape, and cut all around so a smaller egg comes out, but you are left with your outline.

 Measure and cut a piece of contact paper the same size as your cardboard, then remove backing and stick the card onto the contact. (I stuck the backing back over it, as we weren't using it right away and I wanted it to stay sticky). Then cut out around the line you drew earlier so you are left with an egg shape.

 Remove backing, and lay sticky side up on the table and let them stick away!

Hmmm, this requires some concentration...

When they have finished their artwork, stick it to the window so the sun catches it.

We used the glitter glue to decorate the smaller egg shape we had left over from the beginning. Not actually sure we are ready for glue yet though...

Wishing everyone a safe and happy Easter!

xx

A 2nd birthday garden party

Last weekend we had the glorious event of our 'baby' girl turning 2. Where the last 2 years have gone I am not entirely sure, but never the less this occasion called for a party. We had been away for Ruby's first birthday, so decided this year we would take the opportunity to invite some of those special people who have offered us great support, advice and friendship these past two years to help us share in the joy that is our Ruby.

Ruby loves being outside. She loves getting into the garden with her dad, and so we decided a little garden themed party would be just the thing. Thank goodness for Pinterest, and all the brilliant ideas floating about, as I doubt I could have pulled this off without it (or my amazing support crew aka my incredible family).

Being my first theme party, I was at a bit of a loss as to where to begin, but in the end it was simple. It all started with a cake... 

Now, this also being my first attempt at a cake that actually looks like something I wanted to keep it relatively easy - no piping, no shaping or cutting of cakes, and this little beauty was exactly what I needed. Thank you Australian Womens Weekly!

For the rest of the food we had spinach and feta and cheesymite pastry scrolls, homemade sausage rolls, sandwiches, sushi, chicken dippers, veggie sticks and dip, and ladybird crackers for savoury, and rice krispie bugs, sugar cookies, some amazing whole food refined sugar free sweeties from our talented friends at Dee_lightful Doings, and some sweet little ladybird and bee chocolates for decoration (all of which Ruby herself managed to comsume).

 

To set the scene we went with some cute spotty balloons and streamers in red, yellow and green inside the house, and paper pom poms in the same colours clustered outside. I bought some fake grass at our local Bunnings, and cut this to make a table runner (I am already thinking what other themes this may be of use for in future). My favourite thing of the day was the 'happy birthday' banner I made. I do not see myself as particularly creative. I can usually copy an idea, though always with variable success (see our rice krispie bugs above), however this was one occasion I actually envisioned something myself, made it, and it turned exactly as I had imagined, almost better in fact. Major win. 

To keep our wee ones amused, we had had a 'build a bug' station, where they could assemble a critter to take home from an assortment of painted egg cartons, pipe cleaners, pom poms, stick on googly eyes and wings. Printable sign courtesy of Sugar Tots Design.

 

We also had the children plant a seedling in a little terracotta pot to take home instead of a lolly bag. They may have been a little too young for this, though my nieces and nephews seemed to enjoy it, they being a little bit older. Ruby loved it too.

We were fortunate it was such a glorious day, warm and sunny and full of Autumn promise. And how do my husband and I celebrate a successful party, all cleaned up, and a sleeping toddler? A glass of bubbles in the evening sun.

Life in our world is very, very good! xx

Healthy Homemade Granola Bars (they are low calorie too!)

In an age of health fads, when the phase of today seems to have everyone quitting sugar, I am here to say that I am no quitter. Quite the contrary, as a matter of fact. It seems the older I get, the sweeter my tooth becomes. While some may say this my sugar 'addiction', I am much more interested in how I indulge this sweet tooth sensibly as opposed to removing it completely.
At present, one of my favourite work time snacks is a granola bar - easy, calorie controlled, and hits the sweet spot. But with my increasingly greener view on things, I feel a little guilty every time that wrapper goes in the bin. So this week, I decided to have a crack at making my own granola bars, and after scouring many a website for a low calorie version, below is my own attempt. And they turned out pretty tasty.

Ingredients:

• 1 3/4 cups rolled oats
• 1 cup rice bubbles/ krispies (I use an organic version from the supermarket)
• 1/2 cup chopped raw almonds
• 1/3 cup dried cranberries
• 1/3 cup chopped dried apricots
• 1/3 cup shredded coconut
• 1 tsp cinnamon
• 2 tbs wheat germ (optional)
• 2 tbs coconut oil
• 1/3 cup honey (we use a great local honey)
• 1/3 cup natural peanut butter
• 1 tsp vanilla extract

1. Preheat oven to 175℃
2. Line a large baking dish (mine was 23cm x 33cm) with baking paper
3. Combine oats, rice bubbles, almonds, dried fruit, coconut, cinnamon and wheat germ in a large bowl
4. Melt together the peanut butter, honey, coconut oil and vanilla until they come together in a smooth consistency. You can use either in a small saucepan on the stove top, or a microwave-safe bowl (30 seconds, give it a stir, then 20 seconds more).
5. Mix the wet and dry ingredients really well, for a couple of minutes really, so that everything is well coated.
6. Put the mixture into the prepared tray and squash it down as hard as you can into a firm layer. I used the back of a spatula with a little coconut oil on it to help push it down.
7. Bake for 15 - 20 minutes or until golden brown.
8. Remove from oven and allow to cool before slicing into 24 bars.

I found this version really yummy, and with just a nice little crunch to it. 

Sparks recipe calculator has these figured at about 95 calories per serve (a serve being 1 slice, when cut into 24 pieces). 

Happy snacking!

xx

Homemade Granola

My apologies, dear blog, for being so neglectful to you these past months. I'm not even going to think how long it has been, but somewhere between raising (wrangling?) a toddler, working 3-4 days a week, contributing to some local groups, having something resembling a social life, and trying to find time in all this for some exercise and healthy eating, well I am afraid time for myself, the time to sit down with a cup of tea and share something in this space, has been impossible to find.

But I am working on trying to get more balance in my life. Balance between what I want and need, and what is wanted and needed from me. This last year has seen some very positive changes in my lifestyle. I have lost, and kept off, about 10kg and am very much enjoying life in the healthy weight range. But balance here is also tricky. Balance between low-calorie healthy meals and healthy wholefood options, and then trying to find the happy medium somewhere in middle.

One yummy breakfast our family of three has been loving lately is fresh fruit salad topped with yoghurt and granola. In an effort to reduce packaging, and have more control over what is in what we are eating, I have been making my own granola of late, and we are all pretty keen on it. Ruby asks for "yoghurt with crunchies" for her breakfast and devours it in a flash.

Ingredients:

• 3 cups rolled oats
• 2 tsp cinnamon
• 1 1/2 cups shredded coconut
• 3/4 cups of chopped raw almonds
• 1/2 cup pepitas
• 1/4 cup maple syrup (I have also used agarve syrup, but use a little less of that one)
• 2 tsp vanilla extract
• 3 tbs coconut oil (melted)
• 1 cup caramelised buckwheat (optional - add in after toasting, I use 'Loving Earth Caramelised Buckinis')

1. Preheat oven to 150℃, and line two large baking sheets with baking paper
2. Combine oats, coconut, cinnamon, almonds and pepitas in a large mixing bowl
3. Combine melted oil, vanilla and syrup in a small bowl
4. Now just mix it all together really well, so everything is kind of glossy and has a little shine to it
5. Spread out onto the two trays in thin layers
6. Bake for 30 minutes, turning everything over with a spatula every 10 minutes, or until evenly golden brown.
7. Allow to cool completely before stirring through the caramelised buckwheat, then store in a large airtight container. It should keep for a few weeks... ours never lasts that long though.

xx

Banapple pancakes with berries

Now that we are trying to be more 'mindful' eaters in our household, I am constantly on the look out for tasty, healthy recipes for all of our meals. I have long been a sucker for pancakes, and I love them as a start to a lazy weekend morning. And so it was, that last Saturday morning as I pondered the inevitable demise that was in store for my country with that day's federal election, I found my spirits and stomach in need of serious uplifting. Here is what I came up with. Low calorie, thick, fluffy pancakes with syrup and berries - with some extra added fruity goodness. Too good to be true? See for yourself...

Ingredients:

• 1/2 cup low fat milk 
• 1tsp white vinegar added 
• 1 banana (approx 165gm) mashed
• 1 egg, lightly beaten
• 1 apple (approx 165gm) peeled and grated
• 1 tsp vanilla extract
• 1 tbs melted butter
• 1 tsp raw sugar
• 1 tsp baking powder
• 1 cup plain flour
• Maple syrup and fresh blueberries to serve

Process:

1. Stir together the vinegar and milk in a mug or jug and let it sit for 15 minutes - it turns it into buttermilk, but way less calories by using the low fat milk
2. In a large bowl whisk together the flour, baking powder and sugar (probably wouldn't hurt to sift it if you can be bothered).
3. Stir through the grated apple
4. In a separate bowl mix together the mashed banana, egg, vanilla, melted butter and milk
5. Make a well in the dry ingredients, and stir in the banana mix
6. Heat a large frying pan over medium heat, and spray with olive oil
7. Pour a few rounds (I used a 1/4 cup measure) into the pan, and cook until bubbles form and pop on top (2-3 minutes), then flip over for another minute or two and remove from pan when nicely golden. Repeat with remaining mixture.
8. Stack two pancakes on each plate, pour over some maple syrup, top with fresh blueberries and serve with your favourite morning beverage.

According to the Sparks recipe calculator, 2 pancakes topped with 1 tbs maple syrup and 20gm fresh blueberries comes in at about 316 calories.

My batch made 8 pancakes, so this serves 4... unless you are having breakfast with our Ruby, who ate 3 and a half of these all to her little self!

Enjoy xx