Home made icy poles

This is not a post for school lunch box snacks. This if for after school, for weekends, for holidays!

With the heat we have been having I decided to bring out my Tupperware icy pole maker things. I bought some frozen mango ages ago but hadn't done anything with them. I also found a punnet of strawberries I had put in the freezer, so I thought I'd do a Google search to see what I could make with them. What I found was super easy and healthy. And it turns out my little girl loves it too! WIN!

Check out the recipe below, or visit the following website for other ideas https://www.healthymummy.com/strawberry-mango-icy-poles/

Strawberry & Mango Icy Poles

Ingredients:

• 1 large mango, peeled and chopped
• Juice of 1 lime
• ½ cup water OR Greek yoghurt OR coconut milk (I used vanilla yoghurt in my fridge)
• ½ cup strawberries, chopped

Method:

• Place the mango, lime juice and water into a blender and puree until smooth.
• Throw the chopped strawberries and blend a little before pouring the mixture into the moulds.
• Freeze overnight or until set.

Makes: 4 depending on size of moulds.

Enjoy!

Do you have any variations that are just as good?

Muesli Slice

I make muesli slice a lot, and I'm constantly on the look out for a tasty recipe. What I like about it is that you can subsitute lots of different dried fruits and seeds. And if you aren't packing for a school lunch box, you can add in almonds or other nuts.  I tried this one out the other week and I think it's a pretty good one. See for yourself.

Ingredients
115g butter, plus extra for greasing
100g light brown sugar
115g golden syrup or runny honey
300g rolled oats
100g raisins (or other dried fruit)
50g sunflower seeds, linseeds, sesame seeds (choc chips for fun)

Method
1. Preheat the oven to 150 degrees and grease a lamington tin (30x23x4cm).
2. Melt the butter, sugar and syrup (or honey) in a saucepan over a low heat.
3. Put the rolled oats, raisins and seeds in a large mixing bowl. Then pour in the melted ingredients and use a wooden spoon to combine them.
4. Spread the mixture in the baking tin. You can use a potato masher to press the mixture down.
5. Bake for 20-30 minutes. Keep an eye on it at the end to make sure it doesn't brown up too quickly.
6. When it's baked, leave the slice to cool slightly then cut into pieces and put in an airtight container.

TIP!
Put the cut up slices in a container in the freezer. In the morning when you pack lunches, grab a slice and pop it in your lunch box. By the time recess comes around the muesli slice will be perfectly defrosted.

Beef Chow Mein

I am constantly on the look out for new recipes that can be pre-prepared and cooked at the last minute. This is one of my favourites, not least because my nearly 3 year old likes it, but because I chop everything up the night before and then all I have to do is throw it in the wok when I get home from work - 20 minutes later and dinner is on the table.

 
Ingredients

• olive oil
• 500g beef mince (sometimes I use pork mince)
• brown onion, chopped
• 2 cloves garlic, crushed
• 1 tbls curry powder (or less if you prefer)
• 1 carrot, finely chopped or grated
• 2 celery stalks, sliced thinly
• 150g mushrooms, sliced thinly
• 1 cup chicken stock
• 1/3 cup oyster sauce
• 2 tbls soy sauce
• 450g thin egg noodles
• 1/2 cup frozen peas
• 1/2 cup frozen beans (or any other vegetable)
• 1/2 small chinese cabbage, shredded

Method
Heat oil in a wok and stir-fry the mince, onion and garlic until mince is browned. Add curry powder and stir-fry for about 1 minute or until fragrant. Add all the vegetables and stir-fry until vegies have softened. Add stock, sauces and noodles and stir gently until combined. Bring to the boil. Reduce heat and simmer, uncovered, tossing occasionally for about 5 minutes or until vegies are soft enough.
 
Serve and EAT! Yum!

I'll let you in on a secret - the other week I asked my mum to make this for me while she was looking after my little girl. And I tell you what, no matter how old you are, there is no subsitute to your mum's cooking. She made it much tastier than I ever have.

If you don't have the luxury having someone who can cook for you, the key is to chop up all the vegies the night before. Whether you work or not, a little planning and preparation goes a long way and can reduce a lot of the stress about dinners.
 

Zucchini Slice Muffins

I love zucchini slice and I love muffins. Why not combine the two? Here's a quick and easy recipe for just that. These would be perfect for lunch boxes. They can be kept in the freezer for up to 3 months if you need and easy for small hands to hold.

This recipe makes approximately 6 muffins, depending on how big your muffin tray is. Simply double the recipe if you want more muffins.

Ingredients
2 rashers of bacon, finely chopped
1 brown onion, finely chopped
2 zucchini, grated
2 cups self-raising flour
1 cup cheese, grated
2 eggs, lightly whisked
3/4 cup milk
60g butter, melted

Method
1. Preheat oven to 180 degrees and grease a muffin pan.
2. Heat a frying pan, add the bacon and onion and cook, stirring, for 5 minutes or until the onion softens. Set aside to cool slightly.
3. Combine zucchini, flour and chedder in a large bowl. Add the onion and bacon and stir to combine. Whisk the egg, milk and butter in a jug then add to the zucchini mixture and gently stir until just combined. Spoon evenly among the muffin pan holes.
4. Bake for 30 minutes or until a skewer, inserted in the centre, comes out clean.

ENJOY!

"Nude Food" lunchboxes

Does a sandwich stay fresh without cling wrap?

If you ever asked that question, the answer is YES! It does. I haven't used cling wrap on my sandwiches for the last 7 years, and they have always stayed fresh until lunch time. I've never had the filling fall out either. The trick is to find a sandwich box that will keep everything secure.

Below are a range of different sandwich and lunch boxes that either I have used, or I see TMPS students using. Choose something that fits in with your lunch style.
 
1. I saw this set at Big W. You could put a sandwich (no clingwrap!) in the big one, yoghurt in one of the small ones, fill the other small one with grapes or other fruit and away you go! Don't forget to include a small freezer pack to keep the yoghurt cold.
 

 

 

 
2. I have seen this Sistema lunch box a few times at school and am inpressed by its compartments. You can easily hold a sandwich in one section and separate fruit and muffins or biscuits in another section. I know these are also at Big W or anywhere that sells Sistema.
 

 

 

 

 3. Check out this Yoghurt Mover I found on smashenterprises.com.au! You put the inner section in the freezer over night and then add your yoghurt in the morning. The yoghurt will stay nice and cold - especially during the summer months!

 

 

 

4. Smash Enterprises also do a great lunch box that can fit everything. For more ideas on using Smash products visit http://www.smashenterprises.com.au/nude-food-movers/ to watch a quick video. Smash products can be found at Big W, Officeworks, Coles and online through the smash website.

 

Apple and Spice Biscuits

I tried out a new recipe this weekend. As I was pouring rice bubbles into a Tupperware container I noticed this recipe on the back of the pack. My 2 and a half year old and I made them together and she managed to lick more of the mixture than I would have liked, but it was fun. There's nothing better than teaching your kids new skills like cooking, in the hope that they will be able to cook for you one day. This was quick, easy and very tasty. They also made plenty of cookies!

 
Ingredients
1 1/4 cups firmly packed brown sugar
1/3 cup margarine (I used butter)
1/4 cup apple puree ( 1 apple peeled, cored and cooked in a little bit of water will do)
1/4 cup honey
2 egg whites, beaten lightly
2 1/2 cups self raising flour
3 cups rice bubbles crushed to 1 cup (this was the fun part!)
1 teaspoon ground ginger
2 teaspoons ground cinnamon (to your taste - 2 tsp was a little too strong for me)
1/4 teaspoon ground cloves
 
Method
1. Preheat oven to 180 degrees.
2. Beat sugar and butter in a small bowl with an electric mixer until combined and light in colour; transfer to a large bowl. Stir in apple puree, honey and egg whites (the mixture will appear curdled at this stage). Stir in combined rice bubbles, flour and spices; mix until well combined. Roll level tablespoons of mixture into balls; place 5cm apart on lightly greased oven trays. Press down lightly with a fork (or your fingers as my daughter did).
3. Bake in oven for about 8 minutes or until lightly browned. Cool on wire racks and store in an airtight container.

Happy baking!

Easy Banana Cake

I was at a 4 year old birthday party recently and this was the birthday cake. It was so delicious I had to ask for the recipe. My friend made it with a few minor adjustments such as halving the sugar and using some honey instead, but whether you make it as it's listed here or make your own adjustments, I don't think you will be disappointed.

Recipe found on http://www.taste.com.au/recipes/easy-banana-cake/3e88aa70-df01-411e-9f27-b25bf850d6eb

Ingredients

1 cup self-raising flour

1 cup caster sugar

50g butter, melted

1 egg, lightly beaten

1 teaspoon vanilla essence

1/4 cup (60ml) milk

1/2 cup mashed banana

Method

Step 1. Preheat oven to 180C/160C fan-forced. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line base and sides with baking paper, extending 3cm above rim.                

 

Step 2. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add butter, egg, vanilla, milk and banana. Stir until just combined.                

 

Step 3. Pour into prepared pan. Bake for 30-35 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool slightly. Serve warm or transfer to wire rack to cool completely.

Zucchini & Corn Fritters

I found this recipe on www.mygreenlunchbox.com.au. I often make a version of this at home and then freeze the fritters separating them with baking paper so I can take one out of the freezer at a time.

Ingredients
310 grams corn kernels (or just cut all the kernals off a fresh corn cob)
150 grams zucchini, grated
2 eggs, lightly beaten
1/3 cup your choice of milk
1 cup SR flour - or gluten free option - rice/buckwheat flour with 1 tsp gluten free baking powder
1/2 tsp ground cumin
Pinch Himalayan salt
Cracked black pepper
Method
Whisk together corn, zucchini, eggs and milk. Gradually mix in sifted flour, cumin, salt and pepper.
Heat a little coconut/olive oil in a fry pan over medium heat.
Using a tablespoon place heaped spoonfuls of mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel.
Serve warm with a big green salad. They can be refrigerated and served cold the next day for a tasty lunch.