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 🙂
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.
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!
Since DC3’s arrival I’ve been trying to make my life easier when it comes to meal prep, so I’ve been looking for some interesting salads that are easy to make, I can eat at home, DH can take to work & the kids can have for their tea – this Mexican Quinoa Salad recipe seemed to fit the bill.
The first time I made it I over-cooked the quinoa & there was far too much of it, so the next time I reduced the quanity & the cooking time and it was much better. I also omitted the spring onions, and garlic as neither I or the kids are keen on the in salads (sorry DH!) I also added some avocado, just because we love it
4 spring onions, chopped, plus more for serving (we omitted this as the kids don’t like them)
0.25 cup fresh corriander leaves, chopped
sesame seeds, for serving
Make the Sauce: Combine the garlic, sesame oil, peanut butter, ginger, and 2-3 Tbl water in a food processor and process until smooth.
Make the noodles: Cook the soba noodles according to the instructions on the package. Drain the noodles and rinse them under cold water. Transfer to a large bowl and toss them with a drizzle of extra-virgin olive oil (to prevent them from sticking).
Make the salad: Add the edamame, bell peper, cucumber, carrot, spring onions, and coriander to the bowl with the noodles and toss until well combined.
A couple of years ago, DC1 asked if she could make a cherry & raisin cake. We both enjoyed making it & it tased lovely, but she did then pick all the raisins out of her slice (she likes raisins, just not ^in^ things….)
So, as the grandparents were visiting, I thought we would try making a plain cherry cake, and found this recipe. DC1 thought it was very funny that she had to wash the cherries & as always we set aside a few for her to eat after we had finished cooking (this stops her being tempted to eat any while we cook).
The cake was very easy to make (I just halved the cherries as I was too lazy to quarter them), and everyone agreed it tasted absolutely delicious! The original recipe claims this tastes even better after a few days, but we didn’t leave any to see if this was true!