Sunday, April 22, 2018

Tortilla Wrap


Ok, this is not quite a recipe for little picky eaters. It is obviously that my kids are growing up and they start to eat much more diversified. Which is a good thing, but they still have a lot of issues to improve about their diet. So, why did I invent this homemade recipe? For 2 reasons:

1. to use the always remaining leftovers of all kind of steak, roasted meat and so on.
2. and to camouflage some kind of meat that is very healthy but the kids don't want to eat (venison, hunting meat like rabbit).

My mother helps me and she usually cooks the venison for us, by keeping it for days in marinade in order to change the taste, baking it in oven for hours to tenderize it. But my kids still don't want to eat it. So, i came with this amazing idea, to add some sauces over to change the taste and the smell, and to wrap it with salad in tortilla.

First, to trick them, I added also some baked potatoes in the wrap, and then replace them with baked sweet potatoes. But now I don't add sweet potatoes all the time, and that makes the wrap more light and healthy.

So, this is the way to make it: cut the meat into small pieces and cook it for a few minutes in a pan with some olive oil.


I add over 2 sauces: a little of Thai Sweet and Hot Chilli Sauce and Rich Hoisin Sauce.  In the third jar there is homemade hot peppers jam, which I sometimes use instead of the Sweet and Hot Chilli Sauce.

 

For this recipe I use a gluten free tortilla.
I warm the tortilla for a minute in a hot pan. 
Then add some sweet mustard. 
Add some grated carrot, the meat and the salad, and wrap it!
For my eldest son, I add a little of Sweet and Hot Chilli Sauce over, because he likes spicy food. 


You can use corn tortilla (picture below) instead of the gluten free one, or any kind of tortilla you prefer, even a gluten version one, if you don't have gluten intolerance.



Friday, April 20, 2018

Chocolate Chip Cookies - changing the recipe!

Hi, everybody!

Today I want to tell you something which could be very useful to you and can make your work in the kitchen much easier: don't be afraid to change my recipes. Or any recipes. 

If you don't have an ingredient or you don't have it in the amount that it is prescribed in the recipe, fell free and use your imagination to replace it with another suitable one, or to reduce the amount of one ingredient and increase the amount of another. Play with the ingredients and try to be creative. Preparing food could be a funny activity, especially if you avoid boring and repeating recipes.  

For example, today I wanted to prepare Chocolate Chip Cookies, one of my old recipes and very loved by my kids. But I realized that I don't have enough walnuts, my recipe requires 500 grams (17.6 oz). So, I used only what i had, like half of the amount (250 grams = 8.8 oz).

Now, the question is how to fill the missing quantity. So, I added 100 grams more gluten free flour, and 30 grams Raw Almonds Flakes. And I reduces the butter quantity a little bit (from 200 to 170 grams), because I dont need the same moisture. 

Now the recipe looks like this:

walnuts - grinded (soaked before; see here how) 250 grams (8.8 oz)
- all purpose gluten free flour 350 grams (12.3 oz)
cane sugar 200 grams (7 oz)
- raw almonds flakes 30 grams (1 oz)
- ghee butter 170 grams - melted (6 oz)
- 2 free range eggs
- dark chocolate chips 100 grams (3.5 oz)

The way you prepare the recipe and cook the cookies is the same as for Chocolate Chip Cookies.


Thursday, April 19, 2018

Chocolate Chip Cookies


This is the recipe that I have done the most times in my life. Sometimes even every week, for months :). My kids just adore this cookies with chocolate chips. Plus, these kind of cookies are very suitable like school snack. 

Ingredients:

walnuts - grinded (soaked before; see here how) 500 grams (17.6 oz)
- all purpose gluten free flour 250 grams (8.8 oz)
cane sugar 200 grams (7 oz)
ghee butter 200 grams - melted (7 oz)
- 4 organic pasture eggs
dark chocolate chips 100 grams (3.5 oz)

Mix all the ingredients together in a blender. Keep for at least one hour in the fridge. Shape by hand flat biscuits (any size you wish) and cook them in a preheated oven at 170 degrees Celsius for 20 minutes. Let them cool before eating.


Monday, June 27, 2016

Lemon Muffins


Muffins:
1 cup coconut milk
3/4 cup coconut oil (or butter) at room temperature
2 eggs if there are big; otherwise 3 small
1 cup cane sugar
finally grated zest from one lemon
2 cups all purpose gluten free flour
1 teaspoon aluminium free baking powder

Syrup:
finally grated zest from one lemon
juice of 2 lemons
honey (same quantity as the lemon juice)


If you are not on a dairy free diet, you can replace the coconut milk with: goat milk/ sheep yogurt/ Mascarpone Cheese/ whipped cream. 

I made these cupcakes with coconut milk, but also with sheep yogurt. When I don't have coconut milk and I have to use dairy products, I usually choose goat or sheep products. I avoid as much as possible the cow ones. And the same you can do with the coconut oil, just use butter, or ghee butter, if you don't have coconut oil. 

Baking: 20 minutes at 180 degrees Celsius in the preheated over.

After cooling, stab the folk couple of times in the middle of the muffin and pour 3 teaspoons of syrup, in each muffin.

For a few muffins, I tried to add some black chocolate chips on top of it. There were good, but not as good as the ones with honey and lemon syrup.

Keep the muffins in the refrigerator. The taste is better!

Thursday, February 18, 2016

Doughnuts


Not any doughnuts, but gluten and dairy free ones. What about that? If you have gluten and dairy intolerance, try my recipe. If you don't, try the same recipe and replace what is written with purple in parenthesis. 

- 1 cup almond milk (1 cup whole caw milk)
- 2 eggs
- 2 and 1/2 cups all purpose gluten free flour (3 cups wheat flour)
- 1/2 teaspoon yeast
- 1 teaspoon cane sugar
- 1 teaspoon of olive oil
- finally grated zest from half of lemon
- 300 grams (10 oz) xylitol

Warm the milk at 35-40 degrees Celsius (or let's say at the temperature of your skin). Dissolve the yeast in one tablespoon of milk and add the sugar. Then pour after the rest of the milk. Beat with a folk the eggs, pout over the milk. Add the olive oil and the grated zest. Add the whole gluten free flour and stir. 

Keep this dough in a warm place for 30 minutes. 

Take with your hand or with a tablespoon small pieces of dough, and fry them in hot oil in an enameled cast iron pan.

Powder with your favorite sweetener.  I used xylitol. 


Wednesday, February 17, 2016

Best Tip to Get Picky Eaters to Eat Healthy Food

I can not believe I didn't tell you till now the most efficient and successful "recipe" for picky eaters. By "recipe", I mean how you can get them eating healthy food with pleasure.

Read very carefully and pay attention for the next rules...

1. Just eat with them, don't let them eat alone, stay near they at table, don't wash the dishes, or watch tv, or speak on the phone with someone else while they are eating.

2. It's not everything to stay with they at the table. Give them your attention, talk to they about the food you are eating, about what you did that day. Keep the tv turn off while you are eating.

3. Also very important is to eat the same food like they are eating. You should be an example for them. If you have a baby or a toddler, my advise is perfect for BLW (baby-let weaning). And never say, even whispering, that the food they are just eating, you don't like or you wouldn't eat.

4. Don't be discouraged if they seemed not to do like you, for the moment. This kind of education takes time. Have all the patience in the world and one day when you won't expect it, you will be surprised to see the results!