A few weeks later when I had enough bananas in the freezer, I discovered that the blitzing process is made a lot easier if you slice the bananas quite thinly before you freeze them, and let them thaw slightly before turning the processor on!
So far, we’ve had just plain banana, and some topped with chopped nuts & everyone has loved them – next time we’re going to try making lollies!
It’s at times like these that I wish I had a waffle maker. Then I remember what I PITA the machine I used to have was, and that I have no room in the kitchen cupboards for one, and that if I had one I wouldn’t be able to restrain myself & would be eating waffles all the bloody time!
So, we will stick to buying the shop bought ones occasionally. I spent a fortune on the fruit, but we had enough left over for fruit salad for tea. I was surprised that the only one who wanted the fromage frais. I think DH would have liked some maple syrup, but really, the sugar on the waffles was more than enough. The kids loved arranging the fruit too 🙂
I only ever have halloumi on the BBQ. As it doesn’t look like we’re going to have one any time soon (it’s still in the box in the garage) I needed another way to get my fix. A salad seemed the easiest way. It was very easy to make, and very tasty. I was a bit dubious about the yogurty dressing, but it turned out to be really nice & I’ll definately be having it again.
It’s the same kind of things as the Frozen Berry Yogurt we all love, you just make it a couple of hours ahead & pop in the freezer. As expected, it was very easy to make & absolutely delicious. I only had plain yogurt, so added a tsp of vanilla essence to the mix.
I try really hard to have a variety of things on the menu, but one meal which has stayed the same for what feels like the last million years is wednesday night pizza. We have good reason for it, we have a maximum of 30 mins between getting the kids to bed & DH going out, and chucking a frozen pizza in the oven and opening a bag of salad is a very easy (and relatively healthy) option.
Needless to say, we have now both got incredibly bored of it. DH has suggested we have omelette every week instead, but I want to find a few different options for us to have to avoid the rut sinking in again.
I started by looking through the the Quick Veggie section of BBC Good Food and saw this recipe for a Japanese Tofu Bowl which I thought was right up our street. The original recipe was for 4 people, so I’ve adapted for the 2 of us (i.e. reduced the liquid, but kept the rest the same) It suggested covering the tofu in cornflour before frying to get that lovely crispy coating, but I really didn’t see the point as surely it would just get soggy in the soup? We didn’t have any chilli oil or coriander to garnish, but survived without them.
Although this claims to be quick to make, you do have to first drain the tofu (I do this by wrapping in a clean tea-towel & putting it under the heavy chopping board for 30 mins or so) & then marinade it (ideally for at least 30 mins), which means it might not be much good if you’re rushing in from work to make it. Despite a few complications (I failed to pre-marinade the tofu, the edaname beans the supermarket sent me were still in their pods, and my noodles weren’t ready cooked) this was still easy to make & very tasty. It’s lightness made it feel like it was very ‘clean’ to eat IYKWIM, but beacuse of the tofu, edaname & noodles it was still substantial enough for our evening meal. I hope to make it againvery soon as I plan to use some of the broad beans from the garden in place of the edaname.
200g firm tofu, drained, patted dry and cut into 8 cubes
sunflower oil, for frying
1 bunch asparagus, base of stalks snapped off, cut diagonally into about 4 pieces
50g fresh or frozen edamame beans
50g frozen peas
small piece ginger, grated
400g pack straight-to-wok udon noodles
coriander leaves, to garnish
chilli oil, to serve
Drain the tofu.
Mix the soy sauce, rice vinegar and mirin in a shallow bowl. Place the tofu in the marinade and turn to coat. Leave for about 30 mins or more. (If marinading for several hours, pop it in the fridge.)
Boil the kettle
Heat the oil in a pan and fry the tofu (keep the left over marinade). When cooked, drain on kitchen roll, then wrap in clean kitchen roll to keep warm.
While the tofu is cooking, put 500ml of boiled water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins.
Divide between 2 bowls and put the tofu on top.
Garnish with some coriander leaves and serve drizzled with a little chilli oil.
After reading around the subject, it seems the ingredients that are thought to help increase your milk supply are oats, brewers yeast & flax seed. If you have no need to improve lactation, then you could omit the brewers yeast & flax seed from this recipe, but they are good for you in other ways (e.g. brewers yeast is full of B vitamins, and flax seed contains omega-3 essential fatty acids) and guys, rest assured that despite eating loads of these, DH still hasn’t started lactating yet.
The original recipe used Almond Butter, but I used Peanut Butter instead – I’m sure any other nut butter could be used. If you wanted to make these vegan, I’m sure you could replace the honey with more maple syrup, but I haven’t tried doing that yet. (Let me know if you do). I forgot to add the sunflower seeds one week, but no-one complained.
This recipe makes about 50 delicious little balls, which if you are lazy like me can seem like a bore to make. However, resist the temptation to make fewer bigger balls. If you do this you won’t be able to secretly stuff them in your mouth without the kids/husband noticing, which means you will have to share them!
But do they work? To be honest I don’t know…. Luckily I have never had any supply problems, but I do feel like I have more milk later in the day, and we seemed to get through the 8 week growth spurt fairly easily, so perhaps they have helped? Regardless of whether they improve lactation or not, they are a relatively healthy little snack for me to hide in the fridge and munch on whenever I feel the need!