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In fact, I’m constantly on the hunt for simple, easy meals that my one year old daughter will like. Not long ago, I made this random Crock Pot recipe.

I was facetiming my dad and he said, “what are you feeding my poor granddaughter, that looks like it fell out of a cow’s nose.” She still ate it, but I felt bad.

With that being said, here are my three “go to “meals that I make and freeze for her.

It’s wonderful because I can make a bunch, then pop them in the microwave for easy serving.

Chicken Noodle Soup

Ingredients

• ½ Box of orzo or small shell pasta
• Bunch of celery
• Bunch of carrots
• 1 white onion for flavor
• 2 cans 32 oz low sodium chicken broth  
• 1 rotisserie chicken

Instructions

1. Using a large pot, cook ½ box of pasta as instructed on the box. In addition to pasta, add 3-4 celery sticks and 3-4 carrot sticks. Cook with pasta. 
2. Peel and cut onion into large chunks. Add into the pot for flavor. 
3. Once cooked, drain pasta, celery, carrots and onion.
4. Cut celery and carrots into bite-sized pieces. Add back into the pot.
5. Cut up the rotisserie chicken and add to the pot.
6. Add Chicken Broth to the pot. 
7. Simmer on low for 2 hours to make sure it is soft and all cooked. 
8. Serve warm or freeze into small containers.

I always get my rotisserie chicken from Costco. You can also buy chicken breast and boil it, but that’s a little more work!

Cut the onion into large chunks and leave in the soup, even if you freeze it for flavor. Just take out prior to eating/serving.

Broccoli & Cheese Egg Bites

Ingredients

• 4 eggs
• ¼ C cheddar cheese
• ¼ C heavy cream
• ¼ tsp onion powder
• ¼ tsp black pepper
• Bunch of broccoli

Instructions

1. Boil broccoli for 3-5 minutes in a large pot.
2. Drain broccoli and mash with a fork.
3. Whisk eggs, cheese, heavy cream, onion powder and black powder together in a bowl. 
4. Spray a muffin pan with Pam. Place a little broccoli in each hole.
5. Add 1 tbsp of egg mixture on top of broccoli.
6. Sprinkle a little more cheese on top.
7. Bake at 350℉ for 15 minutes. 
8. Serve warm or freeze in a ziploc bag.

Blueberry Banana Pancakes

Ingredients

• 2 overripe bananas
• ¼ C blueberries
• ½ C flour
• ¼ tsp cinnamon

Instructions

1. Spray frying pan with Pam.
2. In a bowl, mix bananas, strawberries, flour and cinnamon.
3. Using a spoon, add 1-2 tbsp of mixture onto the pan to make mini pancakes. 
4. Cook until brown (about 2 minutes). Flip and cook other side. 
5. Serve warm or freeze in a ziploc bag. 

You can also substitute blueberries for strawberries or even chocolate chips!

I hope your little one enjoys these as much as my daughter does.

Let us know if you make any and how they turn out.

Happy cooking!

By Katie Eppley

Aside from being passionate about pediatric sleep and helping others, Katie enjoys working out, eating Dairy Queen Blizzards, shopping at HomeGoods, and spending time with her daughter and husband. 

CLICK HERE FOR MORE RECIPES

The post Quick, Simple And Freezeable Meals appeared first on My Lemon Magazine.

Attracting an increasing number of converts in recent years, this diet is said to be healthier and more sustainable than omnivorous diets.

Another growing trend is prejudice against plant-based diets, however, with some who claim that such diets are low in protein and not fully nourishing.

There are also those who question their suitability for young children.

To find out more about this issue, we spoke with the family behind @oneofus_kitchen that follows a plant-based diet.

By Ana Roque

Photography courtesy of Inês Cerdeira Abreu

“food is not only fuel… it is medicine; it heals the body and soul”

Inês Cerdeira Abreu and her husband Francisco are parents of two: Martim and Pilar. The two little one’s love to spend time in nature, preferably with a bunch of good friends, music and food!

Martim and Pilar are super independent and have lots of personality. “I am not saying this because they are mine, but they truly are special kids.

“We try our best to teach them the importance of kindness, friendship, loyalty and honesty and to respect animals and nature, because we are part of it.”

Inês lived in London for 12 years, studying and working in fashion and textiles.

These days she works with food. “I think I am increasingly gravitating towards food… Working, breathing, and learning by the day. I have also created a food styling and photography project with a friend, so I guess anything foodie is really where I am heading!”

Inês started on the path of studying food and nutrition around five years ago when the kids were born. “I consolidated my knowledge with a Plant-Based Chef course and so far, from workshops to classes, to mini caterings and cooking for retreats, I have done a bit of everything.”

“The sooner we teach our children the importance and value of food, the sooner they become adults with a profound consciousness and respect for their bodies and for mother earth.”

[TAP HERE TO READ FULL INTERVIEW AT LEMON 11 – AUTUMN EDITION]

Discover two healthy and mouthwatering recipes curated by the talented Inês:

TROPICAL SALAD

Ingredients:

• 1 cubed tomato;
• 1/2 cubed mango;
• 1 cubed avocado;
• 1/2 lemon (juice only);
• Chopped peppermint;
• Chopped cilantro;
• Salt;
• Pepper.

Method:

Mix all ingredients in a bowl and leave in the fridge to marinate for around 30 minutes. Then simply enjoy and be happy!

ENERGY BALLS

Ingredients:

• 260 gr of Medjool dates;
• 4 tablespoons of peanut butter;
• 4 tablespoons of liquid coconut oil;
• 2 tablespoons of raw cocoa powder;
• 6 tablespoons of chia seeds;
• 160 gr of chopped almonds;
• Shredded coconut to roll the balls.

Method:

Blend the dates, peanut butter, and coconut oil until smooth.

Then mix in the cocoa, almonds and chia seeds and blend again.

Hand roll the mixture into little balls in the shredded coconut and keep them in the fridge for an hour before eating.

Enjoy and spread the love!

Get to know this amazing family and discover more delicious natural recipes here

CLICK HERE FOR MORE RECIPES

The post The Perks Of Plant-based appeared first on My Lemon Magazine.

Find here some yummy suggestions perfect for sunny days:

MEDITERRANEAN FARRO SALAD 

Prep time: 15 mins

Cook time: 25 mins

Serves: 5

Ingredients for salad:

* 500g farro, cooked according to instructions

* 1 can organic chickpeas

* 2 cups mixed grilled vegetables, roughly chopped: eggplant, zucchini, asparagus, squash

* 2 peaches, chopped

* 1 cup mixed pitted calamata and green olives, roughly chopped

* 2 Persian cucumbers, roughly chopped

* 1 cup garden fresh cherry tomatoes, halved

* 1 small scallion diced, both green and white parts

Ingredients for dressing:

* 2 large lemons, juiced

* 2 tbsp extra virgin olive oil

* ½ tsp pure maple syrup or sweetener of choice

* 1 tsp dry Italian seasoning

* ¼ tsp salt

* 3-5 grinds of black pepper according to taste

Preparation:

Cook farro according to package and let cool.

Mix dressing ingredients in a large bowl and whisk to combine.

Chop all vegetables and fruit and add to the bowl and toss well.

Add chickpeas and farro and toss well.

Taste for salt and adjust if needed.

Sprinkle a bit of extra Italian season and black pepper on top to serve.

RAINBOW CHOPPED SALAD WITH ORANGE TAHINI DRESSING 

Prep: 15 min

Serves: 4

Ingredients for salad:

2 bell peppers, chopped

3 small watermelon radishes, chopped

3 Persian cucumbers, chopped

2 carrots, peeled and chopped

12 cherry tomatoes, halved

6 cups mixed salad greens

½ cup fresh parsley, chopped

2 avocados, chopped 

½ cup pumpkin seeds 

½ cup slivered almonds

Preparation:

Start with the base of greens and build upward, layering the colourful vegetables. 

Top with avocado when serving to prevent browning.

Garnish with parsley, seeds, and nuts.

Ingredients for dressing:

¼ cup tahini

¼ cup orange juice

½ squeezed lemon

½ cup water

¼ teaspoon salt

black pepper to taste

Preparation:

Put all the ingredients in a small bowl and whisk with a fork.

Taste for seasoning and adjust. If you like it sweeter, add a couple drops of pure maple syrup. Since tahini brands differ, you may need to add a little more water to make the dressing more pourable.

Drizzle or dip.

RAINBOW RAW AND ROASTED SALAD

Prep time: 10 mins

Cook time: 25 mins

Serves: 3

Ingredients:

500g asparagus

7 sweet baby bell peppers

5 cups greens of choice

1 cup cherry tomatoes

4 Persian cucumbers

½ bunch fresh dill

2 sliced avocado

½ cup pumpkin seeds

2 lemons, juiced

2 tsp. extra virgin olive oil

Salt and pepper to taste

Preparation:

Place asparagus and whole baby peppers with a couple of drops of oil on a sheet pan and roast for 

15-20 mins at 200 C. Once cooked, season with the juice of half a lemon and a sprinkle of salt.

Wash and chop greens and red cabbage for the base of the salad.

Chop tomatoes, cucumbers, and herbs to top the greens.

De-stem the roasted peppers and chop. 

Cut asparagus in thirds and add to salad.

Add ripe avocado and seeds.

A squeeze of lemon juice on top, fresh ground pepper and a drizzle of olive oil or your favourite dressing.

betterfoodguru.com

@betterfoodguru

The post Healthy Food Recipes That Taste Wicked Good appeared first on My Lemon Magazine.

And here is one of his creations, a delicious cauliflower, and anglerfish liver soup recipe!

CAULIFLOWER AND ANGLERFISH LIVER SOUP

INGREDIENTS

Anglerfish liver 1 piece

Cauliflower 500 g

Onions 200 g

Olive oil 200 ml

Garlic 20 g

Salt to taste

Cut the cauliflower and the peeled onions into small pieces, slice the garlic thinly and place everything in a roasting pan. Sprinkle with a dash of olive oil and a pinch of salt. Roast for 45 minutes at 170 °C. Next, place the vegetables in a pan and fill with water. Simmer over low heat. When the vegetables are done, grind and adjust the seasoning if necessary. Right before serving, brown the anglerfish liver in a very hot frying pan with a dash of olive oil. Season with salt and transfer to a plate. Pour the cauliflower cream over the medallions.

TAP HERE FOR MORE RAW ARTICLES

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Oat and Banana Pancakes

Makes 5 – 8 pancakes (depending on the thickness of the pancake)

Ingredients:
1 banana
2 eggs (see instructions below for flax eggs as a vegan alternative.)
150g rolled oats
1 tablespoon of either peanut or almond butter
2 teaspoons of extra virgin olive oil
60 – 80 ml non-dairy milk (such as almond milk)
2 dessert spoons of baking powder
1 dessert spoon of vanilla extract
A pinch of cinnamon
A pinch of salt

Method:
Mix all the ingredients together, ether by hand or by using an electric mixer or blender.
Use a little bit of olive oil to grease the pan.
Spoon some batter onto the pan on low heat and turn the pancake after a while (Be careful: these pancakes are very quick to burn!)
Take out of the pan when ready and repeat for as many pancakes as you like.

If there is any leftover batter, you can keep it in the fridge for up to three days. You might have to add some more milk when making the rest of the batch because the batter will thicken over time.

Some healthy topping ideas:

• Almond or peanut butter
• Yoghurt
• Berries (such as blueberries, raspberries or blackberries)
• Roasted apple purée
• Cocoa chips
• Toasted nuts (such as almonds, hazelnuts or walnuts)
• Maple syrup or honey
• Dehydrated coconut flakes
• Pumpkin or sunflower seeds
• Cinnamon powder
• Seasonal fruit
• You can also serve these as a side for a salad!

Flax Eggs: When flaxseed meal is ground and mixed with water, it forms a texture which is very similar to that of beaten eggs and so becomes a great vegan alternative to eggs.

Grind the flax seeds in a food processor until it looks like flour. It is always best to make your own ground flaxseed meal as it is much more nutritious than the store-bought version.

Add 2.5 tablespoons of water for every tablespoon of ground flax.

For this recipe you will need 2 eggs, so you will need to add 2 tablespoons of ground flaxseed meal to 5 tablespoons of water.

Whisk the mixture thoroughly until it reaches the desired consistency and let it rest for 10 minutes.

Keep the leftover ground flaxseed in a glass container in the fridge.

The post Breakfast Of Champs! appeared first on My Lemon Magazine.

Recipe by Marta Caras Lindas

Ingredients:

350 g of oat granola with hazelnuts and raisins (or other nuts and fruit)
150 g oatmeal (rolled oats)
Coconut flakes
Cocoa powder
Cocoa nuggets
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 pinch of fleur de sel
Zest of one lemon
2 eggs (eggs can be replaced with flax eggs)
100g of melted butter, ghee, coconut oil or olive oil
Maple syrup, honey or agave syrup

Method:

Knead all the ingredients together.

Line a baking tray with parchment paper, form the mixture into balls with your hands and spread them out over the paper leaving a

space between them.

Preheat an oven to 180 C degrees.

Bake for around 15 m or until golden brown.

The post Delicious And Healthy! appeared first on My Lemon Magazine.

Recipe by Marta Caras lindas

Chia and Strawberry Pudding

Ingredients:
½ litre almond milk
½ litre water
1 cup of chia seeds
2 packages vegetarian strawberry jelly (each package 500 g)
8 – 10 diced strawberries

Method:
Mix the water and milk and bring to a boil.
Pour in the jelly mix and chia seeds, mix well and distribute into individual bowls.
Add the diced strawberries into the bowls and allow to cool.
Optional extra: you can use mint tea instead of water for more flavour and nutrition.

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