I love a good chia pudding and it's no secret that I'm a Pic's Peanut Butter addict so when they sent me a jar of their brand new Boysenberry Jelly, I couldn't wait to experiment with it!

This Peanut Butter + Jelly Chia Pudding is super simple to prepare and makes a nourishing breakfast or snack or even post-training recovery nibble! Packed with protein, fibre and potassium to name just a few, it's loaded with nutrients to support optional health as well as being utterly delicious!

Peanut Butter + Jelly Chia Pudding ~serves 3-4

1 can good-quality coconut milk ( I love the Chantal Organics brand for this)4 Tbspn black chia seeds1/2 cup desiccated coconutDash cinnamon1 Tbspn Pic's Peanut Butter (I love smooth here!)1 Tbspn Pic's Boysenberry Jelly1/2 banana, sliced into rounds

To make the chia pudding, place all of the ingredients (except serving ingredients) into a large jar (I use an Agee jar) and give it all a good stir. Secure the lid and place it in the fridge for at least 4 hours or overnight to thicken.Once ready, dollop a few tablespoons of the chia pudding into your favourite serving bowl and top with peanut butter, boysenberry jelly, sliced banana and granola.Enjoy!

I was sent a sample of natural quinoa from Kate and Hamish at The New Zealand Quinoa Coand I couldn't have been more excited to try New Zealand grown quinoa - now that's a great idea!

Rich in protein and fibre and packed with other beneficial nutrients to support optimal health, we have primarily, up until now, only had the option to enjoy quinoa grown off-shore. However, now that some clever folk have discovered how to grow this wonderful grain right here in kiwi soil, we have the opportunity to not only look after our health eating it but to support the New Zealanders growing it.

Here is a super simple and delicious roast vegetable and quinoa salad that is perfect as we reach the warmer months and Summer barbeque season! You can switch out the vegetables and use what's available to you or in season. Enjoy!

Roast Vegetable + Quinoa Salad (~Gluten- and Dairy-Free) - serves 4

1/2 cup The New Zealand Quinoa Co Natural Quinoa1 cup homemade chicken stock (or use water)1 large orange kumara, peeled and cut into medium-sized chunks2 carrots, peeled and cut into slightly smaller chunks than kumara1 Tbspn olive oilIodised sea saltFreshly ground black pepper1/2 head broccoli, blanched in boiling water for 5 minutes then drained and rinsed under cold water2 handfuls rocket or baby spinach1 handful parsley, finely chopped

Dressing

3 Tbspn olive oil1 Tbspn honey1 tspn wholegrain mustardJuice of 1 lemonSaltPepper

Cook quinoa according to directions on packet. Meanwhile, prepare the vegetables while the quinoa cools. Place kumara and carrot in a large roasting dish and drizzle over olive oil and season with salt and pepper. Roast at 180'C for about 45 minutes or until cooked. Once cooked, remove from oven and set aside. Once the broccoli florets are blanched and cooled, chop them into smaller pieces, including any stalk. Set aside. Once the quinoa is cool, fluff with a fork and place in a serving bowl with the roasted kumara and carrot, chopped broccoli, greens and parsley. Mix gently to combine. To make the dressing, combine all of the ingredients in a small jar and shake!When ready to serve, spoon over as many tablespoons of the dressing as you wish and stir through. Pop any remaining dressing into the fridge.

*Optional extras: Add cubes of feta or goats cheese, cubes of avocado and toasted nuts or seeds such as almonds, pumpkin or sunflower seeds for crunch!

Both of my babies have been hungry feeders, eating excitedly and gaining rolls by the day! Although Louie scared us with reduced feeding for a short while but more on that later...

After a diminished appetite during pregnancy due to nausea, lack of space and a general disinterest in food, I’m relishing my new breastfeeding appetite! Demand feeding a newborn a second time around has made me absolutely ravenous and with the added sleep deprivation and busyness that comes with caring for a toddler also, I’m very aware of the importance of eating well both to sustain energy and milk production as well as supporting and replenishing vital stores that are often depleted going into the post-partum period. After the huge amount of effort that goes into growing a baby, sustaining a pregnancy and birthing a human being, Mothers should never underestimate the value of rest, restorative practises and wholesome food following the arrival of a little one (as much as possible with lack of sleep…don’t worry I get it!). This is even more important in subsequent pregnancies, because me-time with an older sibling is often few and far between for many mothers prior to conception and throughout pregnancy, myself included. I look back on my pregnancy with Isabella compared to my second with Louie and can't believe the amount of time I had just to look after myself and my burgeoning belly!

Here are a few of my favourites that I enjoy on a daily basis to help sustain nutrient levels and energy whilst breastfeeding Louie and caring for a toddler…and trying to maintain a somewhat chaotically organised household!

1.Coffee. When I’ve been up a few times in the night feeding Louie (this has reduced from 7/8 times per night to 3/4 since discovering he is a tummy sleeper thank goodness!), I welcome the voices of my little girl and husband in the morning to signal the start of a new day and the smell of our Mocka Pot. I purchased and bought home our beloved Mocka Pot from Italy after we lived there because as every Italian will confess, no home should be without one! I absolutely adore the aroma, the taste and the gentle kick it gives my energy levels. It makes me happy to the bottom of my favourite pottery mug and I wouldn’t start the day without it! I have also started to add a dash of cream to my coffee since Louie’s arrival and it is absolutely delicious. Again, it makes my heart do a wee happy dance and anything that does that has got to be good for a tired mum!

2. Toast. This is to satisfy my craving for carbohydrates and to replenish energy levels after a long night of feeding. I always choose a high fibre gluten-free bread or sourdough and top it with salted butter, Pics peanut butter and banana or avocado. These toast toppings are the perfect partner to my morning coffee as well as being a great source of protein, wholesome fats and vitamins and minerals.

3. Pic’s Peanut Butter. I’ll make special mention of this because I eat it without fail EVERY SINGLE DAY. Most often on toast as mentioned above but also added to smoothies or stuffed in Medjool dates as a wholesome sweet snack.

4. Avocados. Packed with monounsaturated fatty acids, I could easily eat an entire avocado everyday (definitely one of my take-to-a-deserted island foods!). Sliced on toast with peanut butter is one of my treasured breakfasts or added to a quick lunch on toast with tomato and sauerkraut or with tuna and greens. Added to smoothies it also makes them gloriously thick and creamy.

5. Vegetables, Greens and Green Smoothies. What I haven’t included in the main image is vegetables and a green smoothie; however these are so important for energy! They contain loads of B-vitamins that are needed to unlock the energy found in food and make it available to the body. On a daily basis, I try to eat as many as I can by adding a handful of greens to lunch, adding cauliflower and green powder to smoothies and always, always, always having vegetables as part of our dinner meal. Whether it simply be steamed carrots, broccoli and peas (Isabella’s favourite!), or stir-frying greens in tamari and honey or enjoying a huge green salad alongside baked chicken or the husband’s crumbed fish. Delicious!

6. Homemade Baking. Nothing makes me want baked goods more than breastfeeding! And so I bake at least once a week to fill the tins. Most often . These are great little snacks to have on hand when hunger strikes during the day between meals. On the odd occasion when I’ve felt like something during the night if I’ve been up for hours between feeds, I’ve enjoyed a cookie alongside a glass of milk whilst gazing out the kitchen window at the stars (wondering if I’ll ever sleep again!) before crawling back to bed. But always a huge glass or two of water throughout the night because feeding makes me extra thirsty!

7. Life Mum Post-Pregnancy Multi. Because as a mum of two, I knew I’d need a little extra help with restoring precious nutrient levels following the birth of Louie. My labour was unpredictable, fast and intense. This multi contains iodine to support a baby’s brain development and Vitamin D to support the immune system. Along with iron to help replenish stores following pregnancy and labour. As all mothers will know, blood loss is unavoidable during child birth and because it is the major determinant of iron status, it is especially important to restore vital levels after such an event and increased blood loss.

8. Dark Chocolate (Whittakers Dark Ghana is a favourite). This is just because I ADORE CHOCOLATE and most days will enjoy a few squares when I feel like it most. Sometimes this is mid-afternoon or sometimes after putting Louie down for the night and after my evening shower, enjoyed in peace and solitude as both babies sleep. Louie for how long, I never know!

9. Inner Health Pregnancy and Breastfeeding Probiotic capsules. When Louie was just three weeks old, he was admitted to the paediatric ward for an unknown illness after I rushed him to ED because I couldn’t rouse my normally insatiable baby boy for feeds. We spent the best part of a week there following a lumbar puncture and other fluid samples being taken to try and isolate the infection. In the meantime, IV antibiotics were given until the cause was found. Thankfully Louie had caught a viral infection, rather than a bacterial infection, and so we could cease antibiotics and go home as his heart rate, temperature and oxygen saturation had returned to normal. The experience will however stay with me forever, because as a mum it is the most heart breaking experience to see your newborn (and any child for that matter), so unwell and unable to do anything to help them other than nurse, love and cuddle them while relying on the health professionals to guide you. During his few days on antibiotics I noticed an upset tummy and then upon getting home, the development of a lot more wind than he had had prior to hospital. As a result, I started taking these probiotic capsules and increasing my intake of fermented foods such as sauerkraut and kombucha to help replenish Louie’s healthy gut bacteria that would have been diminished via the administration of antibiotics.

And finally, I’ll add here that a walk on most days if possible and amongst nature is by far one of the greatest things I enjoy that restores energy after a long night feeding. This and a midday nap if at all possible! Louie will sleep in the wrap during these walks and I adore the feeling of having my little one so close while stretching my legs and breathing in fresh wondrous air!

Breastfeeding a baby is such a beautiful yet demanding role and as such requires mothers to look after themselves well so that they can then nurture their babies while ensuring their vital nutrient stores stay topped up. This also goes for Mothers bottle feeding their babies, because caring for a baby, constantly changing nappies and holding and soothing your little one in the middle of the night requires energy, patience and love and all of which flow better if you are well nourished x

This wholesome and delicious recipe is inspired by fellow nutritionist Larissa Beeby, one part of the Future Foody team. I spotted her post on Instagram here and immediately wanted to make it! I have been enjoying it so much I wanted to share my creation of it with you all. The best breastfeeding treat!

*Disclaimer - I have only made this once and the quantities below are from memory so just use common sense and the below as a guide (or refer to Larissa's original recipe above!). My delicious little newborn man has the majority of my attention these days! As long as you have enough of the wet mixture to bind the dry, the base will set. The chocolate ganache recipe on page 280 from Homegrown Kitchen is life-changing! It works a treat here, as a topping on cakes or slices or simply served with vanilla ice cream and seasonal fruit!

Tahini + Quinoa Chocolate Bars - makes 12+ bars depending upon size (I cut mine in half so made about 24)

~Gluten-Free, can be made Dairy-Free

Base:

1 cup Tahini (I used Chantal Organics)1/3 cup honey~3 Tbspn date syrup (or try extra honey or pure maple syrup)1/3 cup coconut oil ( I used Tanna Farms)Dash sea saltPinch cinnamon

Topping:

1/2 cup coconut cream or cream1 Tbspn honey or pure maple syrup1 Tbspn butter or coconut oil2 Tbspn cocoa powder50g dark chocolate (70% minimum), broken into pieces

To make the base, melt the tahini, honey, date syrup, coconut, salt and cinnamon, stirring until combined. Next add the superfood muesli and mix until combined.Pour the base into a loaf tin lined with baking paper. Set aside while you prepare the topping.To make the topping, combine the cream/coconut cream, honey/maple syrup, butter/coconut oil and cocoa in a small saucepan and melt over a gentle heat. Once combined remove from the heat and whisk or stir in the chocolate pieces until melted. Set aside to thicken and cool to room temperature.Once cool, pour the topping over the base and spread out evenly. Top with crushed freeze-dried raspberries or other goodies and place in the fridge to set completely. Once set, remove the baking paper along with the slice and cut into bars. Store in the fridge or freezer in an air-tight container. Enjoy!

Demand feeding a newborn and having a toddler to care for has left me the hungriest I have felt in years! I constantly dream about food, particularly baked goods and because we are spending more time at home with Louie, it has become a lovely activity to do with Isabella!

Here is my classic Gluten-free Banana Bread. It’s a simple fail-safe recipe that’s always delicious and tastes amazing smothered in butter. The recipe can be easily doubled to make two loaves if you have excess bananas. I hope you enjoy it as much as we do!

Classic Banana Bread - Gluten-Free (makes 1 loaf)

1/2 cup of oil of your choice1 cup sugar2 free-range eggs3 over-ripe bananas, broken into chunks\1 1/2 cups gluten-free baking mix1 tsp baking powder (Edmonds is gluten-free)1/4 cup desiccated coconutDash cinnamon

Pre-heat the oven to 160'C and line a loaf tin with baking paper.Beat the oil, sugar and eggs together in a large bowl until pale and creamy. Add bananas and beat again until well combined.Sift over the baking mix, baking powder and then add the cinnamon and coconut and mix the wet and dry ingredients together. Pour mixture into your prepared loaf tin and bake for ~50 minutes or until cooked.Remove from the oven, let cool in the tin for 30 minutes and then transfer to a wire rack to cool completely.Enjoy with butter or on it's own!

This delicious green smoothie was inspired by a recipe I'd seen in Little Bird Goodness by Megan May. Having just a few weeks left in my final trimester with baby number two, and a busy toddler in tow, means I'm often craving delicious and nutrient-dense foods that are simple and quick to prepare and this smoothie ticks all of the boxes.

It makes a great breakfast or snack and is perfect for little people to enjoy also. We've taken to calling it "Green Dinosaur Juice" for any fellow Peppa Pig fans out there!

Everyday Green Smoothie - serves 1 (or two when shared with a small child!)

1 frozen banana, in chunks2 pitted dried dates1-2 handfuls leafy greens (such as spinach or kale)1 Tbspn Pic's Peanut Butter1 Tbspn desiccated coconut1/2 cup cold water6 ice cubes

Place all of the ingredients into a blender and whizz until thick and creamyPour into your favourite glass and enjoy!

My husband and I are big chocolate lovers, so we often enjoy a square or two after dinner. Isabella adores her dried fruit (such as raisins and cranberries) so I thought I’d give homemade ‘chocolate’ a whirl using simple staple pantry ingredients.

The result…a lush, rich treat to store in the fridge and enjoy in small slices when required!

Homemade Fruit + Nut Block Chocolate ~gluten-free, dairy-free

1 Tbspn honey (or pure maple syrup)Heaped ½ cup good quality cocoa powder or raw cacao powderHeaped ½ cup mixed dried fruit (I used raisins, cranberries, chopped dried apricots and banana. This mix also had small chunks of white chocolate – bonus!½ cup desiccated coconut½ cup walnuts (or other nuts of your choice such as almonds, cashews or peanuts)

Melt the coconut oil and honey in a saucepan over a low heat.Remove from the heat and stir in the cocoa powder until combined. Next add in the dried fruit and nuts and mix through.Pour the mixture into a baking paper lined brownie tin and spread out evenly. Place in the fridge until set. Remove and slice into small pieces and store in the fridge.Enjoy!

Chocolate smoothie bowls. Enough said right? Everyone should have this wee recipe up their sleeve for mornings when they feel like something just a little bit decadent yet still utterly nutritious for breakfast. It's likely to be a hit with children too if my daughter's love for them is any indication!

Chocolate Smoothie Bowl - serves 1 adult or 2 children

1 frozen banana (cut into chunks)4 dried pitted dates1/2 cup milk of your choice (cows, nut or coconut milk) 1 Tbspn Pic's Peanut Butter1 Tbspn raw cacao powder or good-quality cocoa powder1 tsp Tanna Farms coconut oilTo serve: 1 Tbspn toasted nuts/seeds - optional but provides lovely crunch!

Place all of the ingredients into a high-powdered blender or Nutri-bullet and blend until thick and creamy.Pour into a bowl and top with nuts and seeds if desired.Eat with a spoon!

Coming to the end of my second trimester, I’ve been reflecting on the differences I’ve experienced between pregnancy number one and pregnancy number two. The one thing that appears dramatically different is how I have felt for taking the time to look after myself and this growing bebe…when I have had the time!

This one major difference for me has been guilt. When I was pregnant with Isabella I didn’t feel guilty at all for going on long walks, taking an evening yoga class, going away for a night, catching up with friends for dinner or taking some time out to do something for myself. Because it was just the hubby, pooch and I and between work and all the things that need to be maintained around the home, we still had loads of time to do things for ourselves as well as together. However, I have noticed that in these first few years, especially with a busy toddler, having that kind of time is often a thing of the past….for now!

Before I had Isabella I thought I would be quite happy to leave her with loved ones while I enjoyed some time away to recharge when needed, whether that be going for a simple walk, a dinner out, or heaven forbid a night away! But it seems I have found it much harder than I ever thought to leave her to invest time in self-care. Don’t get me wrong, I still get time to go for walks and do things I enjoy, it’s just not as often as I’d like and so different to what I thought it would be like because when I am away I often feel bad or think about Isabella and if she’s okay. Even though I know she’s fine! It’s like I think she’ll think I’m being a bad mother for leaving her. Ridiculous I know! Is it just me or do all mums find it hard to leave and do things just for them? Sometimes, it feels easier just to stay home rather than go to the effort to organise arrangements so you can go out and do something for yourself. But more than ever, my goal is to try and invest more time in self-care and leaving Isabella without feeling guilty before baby number two arrives. This is for a number of reasons but primarily because I know that with a newborn and I imagine with a toddler in tow also, getting out and about will be much harder than it is now, so I want to make the most of it! I absolutely loved breastfeeding Isabella, and all going well I intend to breastfeed this baby for as long as I can which will be mean being home in the evening. Unless this baby likes taking expressed milk a lot more than Isabella did. Bottles were not her favourite for a LONG, LONG time. So my plan is to try a bottle with expressed milk earlier with bubs number two to see if it takes to it a bit better!

During the four short weeks between finishing breastfeeding Isabella and falling pregnant this time, I felt an overwhelming sense of independence, like I was getting a little bit of me back again. While it was short-lived due to really bad pregnancy sickness that left me home bound for a lot of those first few months, part of me can’t wait to feel that way again. It’s funny how motherhood changes you. I absolutely adore being a mum and think it is such an immense privilege to love and care for a growing human. Even if you have a sleepless night, one giggle or cuddle and it is all but a thing of the past - a small blip in an otherwise delicious relationship between mother and child. So while part of me can’t wait to be ‘a little more me’ again post-pregnancy, I know pregnancy doesn’t last forever and the delight and joy Isabella provides is so ridiculously lovely I can’t wait to see her become a big sister. If the love she has for her dolls and my burgeoning belly is anything to go by, she’s going to be wonderful. However, I certainly haven’t enjoyed this pregnancy as much as my first. Purely, because I think you are so busy caring for another child you don’t have as many opportunities to just relax and enjoy pregnancy. I walked a lot in my first pregnancy but now that our wee girl is running around and is more fiercely independent than ever before her favourite words are “SELF” (note the capital letters for emphasis!), “walk” and “come”, so we walk everywhere together and pram and back pack walks are a thing of the past. Sometimes we get a kilometre or so down the road before a pile of rocks or falling leaves take precedence while sometimes we make it just a few metres down the driveway. But it’s all part of the fun of watching a toddler explore the outside world and no matter how far we make it by foot, it’s always entertaining and I always arrive home with a smile on my face having learnt something about our wee girl and the world myself.

I’d love to hear from other mums' how they have found subsequent pregnancies while running after babies and toddlers. I think the fact we don’t always get a full night’s sleep makes growing another human seem harder. Or maybe we are just getting older! But the one thing that is for sure is that family life offers an immense sense of gratitude and a daily out pouring of simple pleasures that overtakes everything and makes raising a family one of such delightful joy. And as cliché as it sounds, is something I wouldn't change for the world. Not even more sleep ins!

I’ve been enjoying this for the last few days and it is truly heavenly. This pudding is such a lush yet wholesome option for an afternoon snack or evening pudding. The combination of creamy coconut, muddled berries and just a hint of chocolate is delicious! I’ll often have it for breakfast too by omitting the grated chocolate and adding a few nuts (Brazil nuts are perfect).

Not that I’m completely against ALL chocolate at breakfast time, I just prefer it later in the day and I’m all about listening to your body and finding a way of eating that works for you and enjoying chocolate later in the day, if and when I feel like it, works for me!

I hope you enjoy it!

Creamy Coconut Chia Pudding with Mixed Berries & Chocolate – serves 4

Gluten-Free, Dairy-Free (check chocolate if dairy-free)

1 can good-quality, thick coconut milk4 Tbspn black chia seeds1 Tbspn runny honey or pure maple syrupDash cinnamon½ cup desiccated coconutDash pure vanilla extract or vanilla bean paste (I used Heilala natural vanilla bean paste)

Muddled Berries

2 cups frozen mixed berries (or use fresh in season)Dash cinnamonDash vanilla bean paste or pure vanilla extract

To serve – 2 squares dark chocolate

To make the chia pudding, combine all of the ingredients together in a large jar. Pop on the lid and then shake until fully combined. Place in the fridge for at least 3-4 hours (or overnight) to thicken and set.Meanwhile, place the berries, cinnamon and vanilla in a medium-sized saucepan over a medium heat and stir gently. I don’t tend to add any water to this so the berry flavour is more intense but you need to keep the heat gentle and keep an eye on the bottom by stirring regularly. Once the berries are thick and soft, take the pot off the heat and leave to cool. Cool completely in a jar in the fridge until ready to assemble your pudding.To assemble your puddings, place a few dollops of chia pudding in the bottom of each glass followed by a dollop of the berries. Repeat with another layer of chia pudding and berries, finally topping the berries in each glass with half a square of freshly grated chocolate.Enjoy!

When we were living in Italy we ate a ridiculous amount of tuna…Firstly because the Italians love it and it’s everywhere. Secondly, it tastes delicious in their olive oil and thirdly, they make amazing things with it!

When we returned home to New Zealand my husband would often make this pasta for the two of us but now we have Isabella and she is also a HUGE fan, it has become a weekly ritual to have Tuna + Pesto Pasta as a family together at 5pm. Because we all know that 5pm dinners are a thing with young children!

Family Tuna + Pesto Pasta ~serves 4-5

350g penne pasta or spaghetti (I use San Remo gluten-free so we can all eat the same thing)2 Tbspn olive oil1 brown onion, diced2 cloves garlic, finely choppedCoarse sea saltBlack pepper1 courgette – grated (and/or 1 cup peas defrosted)1 cup cherry tomatoes, halved2 x 185g cans tuna in olive oil (drained to your liking)~½ cup basil pestoHandful rocketGrated Parmesan cheese

Cook pasta according to directions until al dente (*save some cooking water - see step 4 below)Meanwhile, heat the olive oil in a deep pan and soften the onion and garlic with the salt and pepper. Next add the grated courgette and/or peas along with the halved cherry tomatoes and stir for a few minutes or until the tomatoes have softened slightlyOnce the pasta is almost cooked, add the tuna to the pan (along with any can oil left) and stir gently to heat through.Drain the pasta and immediately add it to the pan along with the basil pesto. Add a few more dollops of pesto if you want a saucier pasta (*or you can save some of the pasta cooking water to add instead). Stir everything together. Scatter over the rocket and grate over the parmesan cheese. Stir everything gently together. Taste and season if needed.Spoon into bowls and enjoy!

We did it! Isabella is now 17 months old and has been successfully weaned for the last four or so weeks. At some points (like the lunch sleep point!) I didn’t think we could do it but we have. So if any other mum out there has a hungry breastfeeding baby then you now have hope because if we can do it…anyone can!

I thought it might be nice to share my thoughts on our weaning experience just in case it can offer support or ideas for other families. But before I begin I will say this…I know that not every mother is able to breastfeed her baby and that it's a straggle for others so I will be forever grateful that I was able to breastfeed Isabella and for so long. However, whatever way a mum chooses to nourish her baby, be it breast or bottle, the most important thing is that both baby and mum are happy, healthy and content.

Our weaning story…

Right from day dot, Isabella has been a big feeder and a HUGE fan of breastmilk. I’m not sure if it was due to our long, horrendous labour that ended in an emergency caesarean but for whatever reason she entered the world ravenous! I had already invested in a feeding chair as I’d anticipated spending a fair bit of time feeding my newborn and I wasn’t wrong! I also set myself up with a wee side table beside my feeding chair where I kept valuable supplies in close reach such as nipple cream, a watch, a drink bottle or tea cup and a room for a snack plate that could easily be consumed with one hand while I fed if necessary.

My favourite early day feeding snacks were…

My husband’s famous carrot cake – vegetables, healthy fats and fruit all in one slice! Green smoothiesPic’s Peanut Butter on toast

My milk supply was always plentiful and I’m sure it was due to my love of Pic’s Peanut Butter! Of course, this isn’t scientifically proven but just an observation of my own because throughout pregnancy, breastfeeding and even now I have at least two to three serves of Pic’s each day, either in a smoothie, on toast but most often both! Isabella also loves it too.

I have already written about Isabella’s early feeding habits (see here), including her love of cluster feeding on more evenings than not during the first three or four months of her life. It was on these days that I felt utterly exhausted by the end of the day. But I always made sure I went to bed early and had at least one sleep when Isabella slept during the day and after every feed I always had a huge glass of water, even during night feeds. I tried to fit in walks each day and to time walking with a sleep in the pram because a little fresh air will do wonders for you if you’ve been stuck on the couch feeding all day!

I fed on demand for a long time, probably longer than what would be recommended but I quickly realised that rules weren’t our thing and so we just went with the flow. This was especially so from around 10 weeks onwards when my mum became critically unwell and we had to pick up our lives and move to Wellington for a few months to support mum in ICU followed by the neurosurgical ward and a brain recovery centre. It was during this time, when life was so uncertain and fragile, that Isabella and I both found immense comfort in breastfeeding while living in such foreign circumstances away from home. We fed anywhere and I really mean anywhere. We breastfed on planes, in buses, in restaurants, in cafes, in hospital rooms, in hospital corridors, in meetings with neurosurgeons, in waiting rooms outside the CT scan and in ICU. There aren’t many memories I have of Wellington that don’t involve feeding. When Isabella was little, she slept on me a lot and probably due to feeding so much. But as she got older our feed to sleep association reared its ugly head. I stressed about for a while and then amongst all of life’s challenges at that point in time, I gave up and couldn’t be bothered worrying about it because my energy was needed elsewhere. And like most things with babies, that stage passed and over time it sorted itself out as we gradually dropped feeds. It just took consistency and perseverance which is exactly the philosophy we took when it came to weaning.

When Isabella was almost 13 months old, my husband and I chatted that Christmas time might be a realistic goal to have Isabella weaned by if all was going well. By which time, she’d be almost 18 months old and as a robust, healthy and beautiful soul who loves her food, she would be absolutely fine without breastmilk. Not to mention that I was starting to have a few work-related courses and the like that involved me being away for the night so it made sense in that respect too.

So from about 13 months old, I worked on dropping one feed every few weeks if all was going well. This was to make it an easy transition for both of us! I started with the morning feed, replacing it with water in a sippy cup and breakfast (either toast or porridge with fruit). This is now whole cow’s milk along with breakfast when Isabella wakes up. The next feed to go was the 9am morning feed we had routinely done. This was simply replaced with an organic pouch because Isabella seemed to love them and it was working. Once this was firmly in place, we replaced the pouch with a range of foods at morning tea time along with water. Although we normally always have some organic pouches in the pantry because they are so convenient to have on hand just in case anything pops up!

The third feed to go was the lunchtime feed and this was the hardest by far. Because I had fed Isabella in a dark room right before her sleep she had created a really strong feed-to-sleep association at lunch time so the first few days were absolute hell! Isabella was beside herself and wasn’t sure how to go to sleep without being breastfed. I had started a new routine by offering whole cow’s milk in a bottle, having a cuddle and saying goodbye to all of her favourite toys but the first few days she didn’t get it (which of course makes sense!). But by day three, the tears were less and going to sleep was easier. I was still holding her in my arms until she was almost asleep before putting her in her cot but she was going down and sleeping for over two hours so I definitely wasn’t complaining. Now it’s just the way we do it…sleep sack, bunny, books, bottle and then saying goodbye to everyone. It’s hard to remember back to those feeding days but at the time it feels like you are climbing the world’s highest mountain.

The next feed to go was the afternoon feed around 3pm. This was the easiest because I simply didn’t feed Isabella when I picked her up from daycare when she changed educators due to maternity leave. I started from day one creating a new normal which meant I took along afternoon tea when I collected her and she enjoyed it in the car on the way home. This is now often a smoothie in a special bottle (so the straw can’t be pulled out!), cheese and crackers, strawberries or bread. Yes the car seat is a mess but Isabella eats well there and it makes for a peaceful trip home. I just make sure I choose safer foods that I know she can chew well and avoid nuts and similar foods in the car for safety reasons.

We then dropped the overnight feed (shesh see what I mean about feeding a lot!) by my husband going in to comfort her instead of me. With dad, Isabella knew there was no milk so she didn’t expect it but will me she absolutely lost the plot if I went it and didn’t feed her! So to make things easier on all of us and for more sleep, dad was it for a while in the night! It certainly helps when you have a supportive partner or husband. I have no idea how solo mothers do it - they are absolute superwomen!

The final feed to go and the one we kept going for around a month on its own was the before bedtime milk feed. This was my absolute favourite time of day. After I had a bath with her, Isabella and I would snuggle on the couch, her in a sleep sack and I in my dressing gown and I would feed her before taking her to her room and popping her in bed. She went down so easily and we had the night to ourselves which was wonderful! But there comes a time when you know your baby is ready to be weaned and this was the point with Isabella because the more I weaned her, the better she slept and after almost 17 months of broken sleep we were all ready. The first three days went smoothly because I quietly left the house while Jonny was having a bath with Isabella and she went down no problem at all with whole cow’s milk in a bottle with dad. However, on the fourth night she was absolutely beside herself, screaming ‘mum, mum, mum’ and pointing to photos of me. However, I had no idea because I’d gone to yoga and didn’t have access to my phone. I’d assumed because the last few days had gone okay that the fourth night would also. When I got home I was beside myself that Isabella was so upset so my husband had to deal with two emotional females that evening! That rough evening my husband had told Isabella that ‘mummy has gone to the doctor because she has no more milk!’ So the next night I had a bath with Isabella and put her down with a bottle and after a small cuddle she went down fine and slept all night. From there we haven’t looked back! However, I will say she is SUPER clingy and only into mum putting her in bed since she has been weaned. But that’s okay; we’ll work on the other stuff soon. For now, I’m chuffed we’ve managed to wean and I’m totally okay with putting her to bed each night!

My key advice for any mum thinking about weaning is…to do it when YOU or your baby are ready and don’t be pressured by anyone else! I felt so much outside pressure to wean Isabella once she had turned one. She was such a ‘bonnie baby’ that even before she was 12 months old, it seemed that everyone I spoke too thought she should be weaned. At first I was offended and then I just thought…actually I’m the best person to gauge this so I’m not going to worry about what anyone else thinks! I’m going to do what’s right for me and my baby. So we continued breastfeeding and weaned when we were both ready and it wasn’t such a big deal. I just used a consistent and gentle approach and I never developed mastitis and Isabella was as happy as a clam! In fact (*touch wood*) she is sleeping better than ever before…hooray!

This Green Goddess dressing is so easy to make and adds a lovely nourishing bite to any salad. If you want a softer flavour, simply reduce the Apple Cider Vinegar to 2-3 tablespoons.

I added this dressing to a simple salad made of Thymebank greens, edible flowers and avocado served with a side of roasted Regal Marlborough Salmon. Store any leftover dressing in a jar in the fridge and use within a few days. I hope you enjoy it!

Creamy Green Goddess Dressing – makes ~2 cups

1 garlic clove, peeled and chopped1 avocado, flesh only7-8 Tbspn water~5 Tbspn Apple Cider Vinegar (or reduce to 2-3 for a softer dressing)3-4 Tbspn lemon juice½ cup fresh basil leaves½ fresh parsley leaves1-2 Tbspn pure maple syrup or to tasteCoarse iodised saltFreshly ground black pepper

Place all of the ingredients into a high-powdered blender and blitz until thick and smooth.

All images taken by the talented Lisa Duncan Photography.

If you're looking for something deliciously wholesome to take to a Christmas do, then look no further than this Wholesome Rocky Road Bark! Made with only the BEST EVER coconut oil by Tanna Farms, you can find my recipe over on their blog here. You could add festive toppings such as cranberries to the mix too. It's both gluten-free and dairy-free meaning it's easy to cater for all. I often make a batch and keep it in a container in the freezer so that I have an antioxidant-rich treat on hand for when I feel like something chocolatey! I hope you enjoy it...

I made this salad to take down to Christchurch for one of my best friend's hen celebration where we were starting the day with a shared lunch. Wanting to nourish our tummies and provide us with a pile of nutrients at the start of the day, I filled this salad with protein-rich quinoa, colourful vegetables and plenty of greens, nourishing nuts and seeds and a delicious homemade dressing. It was such a hit with the lovely ladies that came along; I thought I should share the recipe here in case anyone else needs such a salad. The image below is the same salad but made with a different selection of roasted vegetables - it's an extremely versatile recipe!

I served it with an Olive and Rosemary Pan Bread from Dr Libby’s Energy Guide book (which by the way is totally delicious!) but it would also be equally delicious served with salmon, chicken or fresh fish and seasonal vegetables such as asparagus.

Nourishing Quinoa + Roast Vegetable Salad – serves ~8

Gluten-Free, Dairy-Free

1 cup quinoa, cooked according to directions (it should yield 2+ cups cooked quinoa)1 red or brown onion, cut into wedges2 orange kumara, peeled and chopped into cubes1 cup pumpkin, peeled and chopped into cubes1 red pepper, deseeded and cut into cubes1 yellow pepper, deseeded and cut into cubes1 carrot, peeled and cut into small cubes or pieces

(Or use the equivalent of 3 cups roasted seasonal vegetables of your choice instead of the above)

2 Tbspn olive oilCoarse sea saltFreshly ground black pepper1 cup greens, (spinach, miners lettuce or kale leaves), chopped if necessary1 handful fresh parsley leaves2 Tbspn pumpkin seeds2 Tbspn Tanna Farms, coconut oil roasted peanuts - optional (or use chopped walnuts)

Lemony Mustard Dressing

Juice 1 lemon3 Tbspn olive oil1 Tbspn wholegrain mustard1 Tbspn pure maple syrupCoarse iodised saltFreshly ground black pepper

Pre-heat the oven to 180°. Meanwhile cook the quinoa according to the directions. Leave to cool and then fluff with a fork.Line a tray with baking paper and place the chopped vegetables (but not the greens) on the tray. Drizzle over the olive oil and season with salt and pepper. Roast for about ~45 minutes or until cooked. Leave to cool to room temperature. To make the Lemony Mustard Dressing, place all of the ingredients into a small jar and shake. Place in the fridge until you are ready to assemble the salad.To assemble the salad, place the cooked and cooled quinoa, roast vegetables, greens, parsley, pumpkin seeds and peanuts into a large bowl and combine everything gently together.Just before serving, pour over the dressing and stir through gently.Enjoy!

NB: Any leftover salad can be kept in a sealed container in the fridge for 2-3 days.

This recipe came about because I had a lovely half of the mocka pot left and didn’t want the espresso go to waste! The combination of chocolate, espresso and almond butter is decadent yet this dessert is extremely wholesome. Made with a combination of nuts, dates, coconut and sweetened with pure maple syrup and topped with just enough chocolate, a small piece is deliciously satisfying. Perfect for morning or afternoon tea when trying to cool down amongst the summer heat!

If you didn’t want to add espresso, just replace with the same amount of milk of your choice (i.e. almond or coconut etc...). You won’t get the lovely espresso flavour throughout but the cheesecake will still be delicious and then suitable for children to try a small piece if they wish too!

Chocolate, Espresso + Almond Butter Frozen Cheesecake – makes around 16-20 pieces

Gluten-Free, Dairy-Free

Base

½ cup dried pitted dates (soaked in recently boiled water for 10-15 minutes and then drained and squeezed out thoroughly). Save the soaking water.½ cup raw almonds1 cup raw cashews½ cup desiccated coconut

Topping

2 cups raw cashews, soaked overnight in water (or boiled in 2 cups water in a pot for ~15-20 minutes or until soft)1 Tbspn pure maple syrup½ cup espresso coffee (or milk of your choice – see note above)2 tsp vanilla extractCoarse sea salt½ cup dark chocolate, chopped (I used Whittaker’s Dark Ghana)

Method

Line a brownie pan with baking paper.To make the base, place the dates, almonds, cashews, coconut and coconut oil into a food processor and process until the mixture comes together. If it’s a little crumbly, add some of the date soaking water a tablespoon at a time until the mixture comes together.Pour the base into the prepared pan and using your hands or the back of a spoon, press the mixture down firmly and smooth out evenly. Place in the freezer while you prepare the topping.To make the topping, drain the soaking cashews in a colander and rinse with cold water. Place into a food processor with the coconut oil, pure maple syrup, espresso, vanilla and salt and process until the mixture is silky smooth. This may take 5 or so minutes but you can stop and scrape the mixture down if you need to along the way.Pour the topping over the base. Now place the chocolate into a bowl and melt gently over a saucepan of simmering water. Pour the melted chocolate over the topping and using the tip of a knife or teaspoon handle, swirl the chocolate through the cashew topping. Next using a teaspoon roughly dollop/drizzle the almond butter over the chocolate and return to the freezer for at least 2-3 hours to set.Remove from the freezer and let soften for 5 or so minutes before slicing and returning to the freezer.Store in an air-tight container in the freezer. Before eating remove a slice and let it come to room temperature for optimum flavour. I hope you enjoy it!

These little muffins are just perfect to add to school lunchboxes or for adults to enjoy for morning or afternoon tea! If you don't have quinoa, you can make them with brown rice also.

Quinoa, Feta & Parsley Muffins – makes 9-12 muffins

Gluten-Free, Nut-Free

2 cups cooked and cooled quinoa (can cook quinoa in vegetable stock for more flavour )4 Free-range eggs½ cup grated tasty cheese½ cup feta, roughly chopped or torn ½ cup parsley, finely chopped2 cups spinach or kale, finely choppedIodised sea saltFreshly ground black pepperTopping - handful pumpkin seeds -optional

Preheat oven to 180'C and grease a muffin tray with olive oil or line with baking paperAdd all of the ingredients to large bowl and mix to combine. Spoon the mixture into the muffin tins (and sprinkle over pumpkin seeds if using) and bake in the oven for around 20-25 minutes or until cooked.Leave to cool in tins for 5 minutes and then while they are still warm use a small spoon to move the ‘unwiggle’ the muffins from the bottom of the pans. Leave the muffins on an angle to cool. Otherwise, eat them while still warm and gooey!

The idea for a nut and seed based porridge came from the lovely Nicky Skinner over at Lunchbox Inc. I tried it one morning and since then I’ve been enjoying a warm bowl every day and it’s something I look forward to while Isabella eats her breakfast too! It’s packed with good-quality protein from the nuts and seeds, plant-based omega-3 from the chia seeds and walnuts and antioxidants from the delicious brightly coloured berries. But more importantly, I love the taste and how it makes me feel! If you are feeling curious about trying something new for breakfast to see how it affects your energy levels and overall well-being for the day ahead, I encourage you to give it a go. I hope you enjoy it!

Nut + Seed Porridge – serves 1 adult

Gluten-free, Grain-Free

1 cup milk (i.e. cow’s milk, almond or rice milk)2 Tbspn chia seeds1 Tbspn desiccated coconut2 tsp Maca powder - optional (valued for endocrine support and balancing hormone levels)1 Tbspn LSADash cinnamon½ tsp vanilla extract (optional)

To serve:

Dollop coconut cream or yoghurtHandful fresh or frozen berriesHandful crushed walnuts

Place the milk, chia seeds, coconut, LSA, maca powder, cinnamon and vanilla in a small saucepan and stir constantly over a medium heat until just thick and hot.Pour into your favourite serving bowl and top with coconut cream or yoghurt, berries and crushed walnuts.Enjoy!

I love a great story and especially one that benefits all. Such as how Tanna Farms coconut oil began on the island of Tanna in the Pacific nation of Vanuatu. As well as a great story, I also love Country Calendar so when these two combined last night, I sat back with a glass of red wine in hand watching with both joy and admiration as to how my favourite coconut oil is made by the people of Tanna and quite literally how it is just grated coconut flesh pressed. Amazing!

I use Tanna Farms coconut oil in majority of my baking and all of my raw goods as I love the flavour, the people and most of all where it comes from and how it is made. So to celebrate Tanna Farms and their lovely coconut oil, I have shared my recipe for a coconut rough inspired slice that is wholesome and makes the most delightful afternoon tea treat.

Ps. As you can see from my previous post, I’m totally coconut in LOVE!

Raw Nutty Chocolate & Coconut Rough –makes about 32 pieces

Gluten-free, Dairy-Free, Refined Sugar-Free

1 cup raw almonds1 cup raw cashews13 pitted, dried dates1 Tbspn beetroot or super reds powder – optional½ cup desiccated coconut1/3 cup raw cacao powder or cocoa powder1 Tbspn Tanna Farms coconut oil2 Tbspn runny honey or pure maple syrup

Topping:

½ cup Tanna Farms coconut oil¼ cup raw cacao powder or cocoa powder3 Tbspn pure maple syrup1 Tbspn cashew butter - optional1/3 cup desiccated coconutWhole freeze-dried raspberries, crushed - optional

Firstly soak the dried dates in boiled water for 10 minutes and then squeeze out thoroughly.Place the nuts in a food processor and blitz until a fine crumb. Next add the dates and remaining ingredients and blend until evenly combined and the mixture holds together. You can add some extra melted coconut oil or soaking water if the mixture is too dry and needs some help staying together.Line a brownie pan with baking paper and pour out the mixture into the pan. Using the back of a wet spoon or wet hands press out the mixture evenly.Place the base mixture in the fridge to set while you prepare the toppingTo make the topping place the coconut oil into a saucepan and very gently heat until melted (over a low heat). Next whisk in the raw cacao or cocoa powder, pure maple syrup (and cashew butter if using) until smooth. Let cool slightly and then pour over the base mixture and spread out evenly. Next sprinkle over the desiccated coconut (and raspberries if using) and return to the fridge or freezer to set completely before slicing into small pieces.Store in a covered container in the fridge for up to two weeks.Enjoy!

I was gifted a few cans of the most amazing coconut cream by Little Bare. Finally a coconut cream that contains just coconut and water. Nothing else! And best of all it is thick and creamy almost right to the bottom of the can. It’s like rolling a spoon through coconut mousse…I promise it’s amazing! I add a dollop to breakfast smoothies and enjoy baking nourishing sweet treats such as this lush Coconut Cream Pie Slice with it too…I hope you enjoy it! X

Coconut Cream Pie Slice ~ makes about 20 pieces

Base

½ cup Medjool dates, pitted

¼ cup dried pitted dates, soaked in boiling water for 10 minutes

¼ cup cacao powder

1 cup raw almonds

Topping

1 can Little Bare coconut cream

2 tsp Fresh As freeze-dried raspberry powder

2 Tspbn Pure Maple Syrup

Handful raw cacao nibs

Handful Fresh As freeze-dried whole raspberries (or use fresh raspberries in season)

Squeeze out the water from the dried dates and place into a food processor or blender along with the Medjool dates, cacao powder and almonds. Blend on high until all ingredients are combined.Line a square pan with baking paper and spread the mixture into pan so that you form a base layer (1-2 cm thick). Place into the freezer to set while you make the topping.To make the topping, scoop out the thick part of the coconut cream and place it into a medium bowl. Add the freeze-dried raspberry powder and pure maple syrup and mix until thoroughly combined.Remove base from the freezer and pour the topping over the base and spread out evenly.Scatter over the raw cacao nibs and whole freeze-dried raspberries crushing them with your hand into slightly different sized pieces as you go.Return to the fridge to set for at least 30 minutes before slicing into small squares.Store in the fridge.

It all started with an idea. An idea to give busy women the space and ability to come together in a beautiful, calm setting to enjoy something just for them. To relax, to create and to be nourished. To enjoy the simple pleasures of fresh flowers and foliage and to eat foods made from scratch. Foods bursting with nutrient-dense ingredients to nourish the body and mind and of course a little dessert to melt the soul.

Nina from Pink Poppie was the perfect partner – clever, kind, creative and just all round lovely.

We took our vision to Leanne at Vanilla Hayes who created the perfect branding to reflect what we wanted to achieve - a beautifully rustic yet intimate affair where women would feel truly pampered amongst lush botanicals and simple, yet delicious wholefoods.

We found the perfect oasis in our corner of wine country at the bottom of the earth to host the afternoon -the Cloudy Bay Treehouse. A light and warm room made with natural fibres featuring a long table overlooking the vines. We could picture our idea coming to life. A table brimming with fresh flowers and foliage and a kitchen bursting with the aromas of freshly prepared food ready to be shared and enjoyed.

We are so grateful to Lisa Duncan for her generous time and talented photography skills who came on board to capture the magic of the day as it unfolded. To capture the candid moments where women enjoyed the company of both strangers and friends learning a new skill and devouring food in a beautiful place with no chores to do, no children to worry about and no to-do list to run after.

Nina foraged for foliage and sourced the most delightful blooms for the stunning table that was absolutely bursting with beauty. With the help of her friend Rebecca, they created a truly heart-melting table for our ladies to spend the afternoon around. I could not have imagined anything more perfect than what Nina created.

The idea behind the food was to create simple, yet delicious fare that nourished all parts of the body and mind and that could be prepared again at home for families and friends to enjoy together. After all, food is what brings people together. Most, if not all of my fondest childhood and adult memories involve food and recipes that have been both recycled through generations and created for a special occasion.

Where possible I sourced as many of the ingredients as I could from local producers and from home. Greens and fresh herbs were from the lovely team at Thymebank, salmon from Regal Marlborough Salmon, olive oil from our neighbours, lemons from home, peanut and nut butters from Pic’s Peanut Butter, raw hazelnuts from Uncle Joe’s, coconut oil from a Marlborough family that own Tanna Farms and honey from just down the road. The filling for the coconut, caramel, chocolate and peanut butter cheesecake is especially dear to my heart as it is the last recipe my mum made and delivered to me after I had Isabella but before she became sick. It inspired the entire cheesecake so mum I need to make this dessert again for you soon…

Thank you to my lovely friend Stace from Red Rabbit PR & Event Management who helped me tirelessly all day in the kitchen, not once complaining about standing over the sink or dishwasher. Such a trooper, thank you!

The menu.

To start...

Cloudy Bay Pelorus bubbles

Homemade seeded bread with labne and mint, coriander and hazelnut pesto and homeamde almond butter and homemade strawberry chia jam

Main...

Roasted regal salmon with maple chilli glaze and roasted regal salmon with fresh pesto

Fresh thymebank greens and herbs with avocado, edible flowers, black sesame and a creamy green goddess dressing

Dill yoghurt

Coconut roasted butternut with coconut millet, spiced chickpeas and almond dressing

Ancient grains with roasted vegetables, feta, local hazelnuts and honey mustard dressing

To finish...

Lemony almond cake with rosewater crème fraiche

Chocolate, date and raspberry bliss balls

Coconut, caramel, chocolate and peanut butter cheesecake

We were exceptionally spoilt by an array of very generous sponsors and we cannot thank them enough for their generosity and support. Thymebank harvested fresh greens and herbs based upon the menu whilst regal salmon very kindly supplied the most glorious salmon to be roasted. The lovely ladies at Banjo Brews kombucha generously supplied their delicious beverages to provide our tummies with refreshing gut-friendly goodies while Leesa from Divine herbals supplied her absolutely gorgeous herbal tea for us to wrap our hands around while savouring hand-blended flavours.

Each attendee was gifted a delightful goodie bag to take home and enjoy as a memento from their afternoon with us. Thank you so much to everyone who supplied such glorious goodies to fill these delectable bags with – they were truly lovely.

Goodie Bag Sponsors

Yum Granola - hand crafted granola by Mike & Sarah and in Nelson. Their granola is just that - yum.

Tanna Farms virgin coconut oil – most delicious coconut oil EVER!

Free Range NZ natural deodorant – a natural certified organic deodorant made by hand without any added nasties

Regal Marlborough Salmon tea towel – because everybody needs a fresh new tea towel!

Tom & Luke Salted Caramel Snackaballs – the perfect nutrient-dense snack to stash in your handbag for when you need a little something to keep you going.

Pic’s Peanut Butter – a delectable high-protein, high- fibre addition to slather on toast, add to smoothies or bake raw treats wit…or to simply eat from the jar with a spoon as a filling snack (just limit to two spoons!)

NuZest Just Fruit & Veg Sachet – made with five fruits and five vegetables, it’s an antioxidant rich addition to smoothies and tastes delicious!

Good Magazine – a magazine brimming with wholesome and nourishing ideas and inspiration from recipe to creative activities.

Oh Natural $5 voucher – a online shop selling organic and cruelty free natural skin care

Divine Herbals – delicious handcrafted herbal teas made right here in lovely Marlborough by Leesa

We thank you everyone for their generosity and support and look forward to hopefully sharing another special event with you in the future x

This loaf tastes amazing spread with softened butter. The crunchy cacao nibs and seeds add a welcome texture. Perfect for morning or afternoon tea x

Banana, Olive Oil & Linseed Loaf w Cacao Nibs, Chia + Pumpkin Seeds - serves ~10 (gluten- and dairy-free)

½ cup olive oil1 cup raw sugar( I used Chelsea raw sugar)2 large free-range eggs1 tsp vanilla extract3 medium over-ripe bananas1 ½ cups Gluten Free Baking Mix( I used the gluten-free baking mix recipe from the Homegrown Kitchen cookbook)1 tsp baking soda½ cup ground linseedsTopping: 1 Tbspn each of cacao nibs, pumpkin seeds and chia seeds

Method

Preheat oven to 160 C. Grease and line a loaf tin with baking paper.Place the eggs, sugar and oil in a bowl and beat with an electric mixer or whisk until pale and creamyAdd the vanilla and bananas, and beat until well combined.Add the baking mix, soda and ground linseeds and fold gently until combinedPour mixture into the prepared loaf tin and sprinkle over the cacao nibs, pumpkin and chia seeds.Bake for about 50 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire cooling rack.Slice and enjoy!

A winter workshop collaboration with Pink Poppie Designer Florist ~ Wholefoods + Botanicals ~ We are delighted to announce a winter workshop collaboration at the Cloudy Bay Treehouse this August. Enjoy a relaxing few hours overlooking the vines creating your own beautiful wreath to take home followed by a wholesome lunch to nourish the body, mind and soul. Each attendee will receive a gorgeous goodie bag featuring wholesome snacks, nourishing ingredients, natural skincare and inspirational reading. Details… Date: Sunday 20th August Time: 11am-2pm Venue: The Cloudy Bay Treehouse, Jacksons Road, Marlborough Price: $110 per person Includes: Your own crafted wreath to take home, wholesome lunch and dessert, a lovely goodie bag and a few hours to relax and enjoy a mindful Sunday afternoon doing something just for you. Tickets: Places are limited. Please email emily@hopenutrition.org.nz to book.

Thank you to Vanilla Hayes for our branding and design, Lisa Duncan who has kindly offered to be our photographer for the day and our amazing goodie bag sponsors!

Living in Marlborough we are spoilt for choice when it comes to fresh local seafood. One of my most treasured childhood memories is being down the sounds with nana and grandad at our family bach and coming home off the boat mid-morning in time for our second breakfast of the day. This was always a whole flounder dusted in four and cooked by dad in lashings of butter. We were all served a golden flounder and whatever we didn’t eat, grandad would happily devour, roe included.

Cloudy Bay Clams is a lovely family-owned, local company (how gorgeous is their website!) and while I adore clams, I can’t believe I’ve never cooked them myself at home until today. But that’s all about to change! I guess I was slightly intimidated by these beautiful creatures, a wee bit afraid that I might not do them justice. But you need not be afraid if you are anything like me before today. This spaghetti dish is so simple to prepare and tastes absolutely delicious. I’ll admit I went back for seconds. It’s the kind of dish you want to curl up with, slurp from the bowl and perhaps get all over your chin. Maybe not a first date dish, but if it is eaten and enjoyed on a first date and you get asked out again, you know you have a keeper!

You’ll see below that the quantities aren’t precise but just follow your intuition and it should all be absolutely delicious I’m sure! I hope you enjoy this dish as much as I did – it might just become a staple at our house xx

Clam Spaghetti w Lemon & Parsley Cream – serves 2-3

1 Tbspn good quality olive oil1 brown onion, finely chopped2 cloves garlic, peeled and finely choppedCoarse iodised sea salt~250g spaghetti (I used San Remo gluten-free spaghetti which cooks up really well if you need a GF alternative)Splash of white wine or recently boiled waterDash cream (~1/4 cup)1 Tbspn green pesto (you could use parsley or basil pesto)Zest of half a lemon1 large handful fresh parsley, finely choppedFreshly ground black pepper

Cook the spaghetti until al dente according to the directions.Meanwhile heat the olive oil in a deep pan that has a tightly fitted lid. Add the onion, garlic and salt and cook until softened.Turn the heat up to high (just watch the onion and garlic or take it off the heat while the element gets hot!). Before you put the clams into the pan it needs to be hot. Once hot, add the clams and the wine or hot water and quickly put on the lid. Give the pan a shake to stir the onion and garlic throughout the clams. Cook for 3-4 minutes or until the clams have opened. Turn off the heat to the clam pan, drain the spaghetti and add to the pan along with the cream, pesto, parsley and lemon zest. Stir everything together and season with freshly ground black pepper. Place into serving bowls and pour over any remaining sauce.Enjoy!

This recipe was inspired by the lovely Marcia Chang-Hong who kindly shared her recipe for Raw Snickers Slice with me. It’s super easy to make and takes no time at all. Like most baking these days, this slice was prepared while Isabella watched over me in her highchair so nothing can take too long as she quite quickly wants to return to trying to walk her way around the lounge! At almost 11 months this little one is growing up far too fast!

I used this most delicious Sprouted Buckwheat Cereal by Little Bird but if you don’t have buckwheat cereal you could replace it with puffed brown rice. However, the buckwheat is much more nutritious being a greater source of both protein and fibre but puffed rice would make a more economical slice.

It’s perfect for morning or afternoon tea or for when you just feel like something ‘chocolatey’. It provides a source of magnesium for optimal muscle and nerve function and strong teeth and bones as well as healthy fats for brain and heart health and a dose of antioxidants to provide support against free-radical damage. Whew! It really does pack quote a punch. I hope you and your favourite people enjoy it – I even got the tradesman tick of approval so it’s man-friendly too!

Raw Cashew, Buckwheat & Cacao Slice - makes about 18 pieces

400g dried pitted dates, soaked in recently boiled water for 15 minutes and then squeezed out thoroughly1/3 cup Pic’s Cashew Butter2 tsp vanilla extract½ cup raw cashew nuts

Topping:

½ cup coconut oil¼ cup raw cacao powder3 Tbspn pure maple syrup

Place the dates, cashew butter, vanilla, buckwheat and cashew nuts into a food processor and process until the mixture comes together and forms a thick paste. This will take a few minutes. Scoop the mixture into a brownie or loaf tin lined with baking paper and spread out evenly with slightly wet hands. Place in the fridge while you prepare the topping.Place the coconut oil into a saucepan and very gently heat until melted (over a low heat). Next whisk in the raw cacao powder and pure maple syrup until smooth. Let cool slightly and then pour over the base mixture and spread out evenly.Return to the fridge for at least an hour to set. You can scatter desiccated coconut over the topping once slightly set if you wish.Once completely set in the fridge, cut into pieces and store in a covered container in the fridge.Enjoy!

I thought Mother’s Day was as good a day as any to share my thoughts on becoming a mum….

But first…

On this special day when we thank our mums for all that they have done for us and all that they continue you do, my thoughts are with those that aren’t able to celebrate with their mums today.

Those that aren’t able to tell their mum they love them and to celebrate by sharing cake or cups of tea or whatever it is that is special to you both. I hope instead you can find some pleasure in the beautiful memories you have of your time together in days gone by xx

Our beautiful Isabella is almost 10 months old which is just crazy. Where on earth did that time go? Somewhere between daily love explosions, cluster feeding, cuddles, teething, lack of sleep, and a new found investment in nappies and water wipes, our little girl is not so little anymore. In fact, we have the most adorable, cheeky, happy little thing and couldn’t have wished for a more amazing wee human to call our own. Every day, I count my blessings for this gorgeous girl.

I had planned on writing about my experiences as a first-time mum from day dot, but time got away on me...almost 10 months away on me to be precise. But honestly, what on earth was I thinking? In those first few weeks, I hardly had time for a shower, let alone to write about my feelings! Once we got Isabella home, we lived in our precious newborn bubble for what seemed like months and after my emergency caesarean I only left the house in the weekends for the first six weeks when my husband was home to carry the capsule and drive us to local eateries for lunch. Which by the way, was the most amazing time to get out because once Isabella was asleep she’d generally stay asleep for a blissful three or more hours which meant that I could eat with two hands, often enjoying a wine with my meal! Except that time we were at a lovely local winery when Isabella woke up just as my glass of wine arrived so here I was breastfeeding my newborn, wine in one hand and salmon chopped up by the husband in the other! And yes, it was only the one glass. My very first wine after a 10-month hiatus!

Isabella was a hungry little munchkin and cluster fed more evenings than not in those first few months. She also did A LOT of sleeping on us. We snuggled up on the couch with the winter sun streaming through the window and lived each day in slow feeding mode. Some days I craved for a nap on my own and on those days I wished Isabella would sleep for longer in her own bassinet but now that I look back on it, those newborn days went by so fast that I don’t regret her sleeping on me one bit. On one particular day she fed for hours, like hours! I was so beside myself with exhaustion that I called a helpline to ensure nothing was wrong with my baby. The suggestion was that I just tuck her up in bed, leave the husband to settle her to sleep while I enjoy a nice long, hot shower by which time the baby will be sound asleep and all will be a box of roses. Well I can tell you that most definitely didn’t happen! Apart from almost ending in a divorce and all three of us being in such a state by the end of my ‘lovely’ shower, we decided it probably wasn’t the best decision. All in a day’s learning as a new mum right?! But looking back now, I wish I’d savoured those days where I spent most of the day on the couch feeding because now Isabella won’t stay still for that long and trying to get a long cuddle during the day is almost impossible! And also now that she is only feeding four or so times each day, I often miss my time with her breastfeeding like we did in those early days.

I absolutely LOVE being a mum, it is truly one of the most magical gifts I have ever been given. I could not or would not want to imagine my life without a little human in it. Isabella makes me so happy and I’m so incredibly proud to be her mum. It has also made me reflect on what my own mum did for me and my siblings, what she gave up to care for us and to ensure we had everything a little person could want and then some. We were loved, read to, entertained, well fed, encouraged, supported and immaculately dressed for special occasions (until I decided I wanted to dress myself from nana’s dress-up box!). When looking back on old family photos, mum was with us every step of the way, always willing us on to be our best selves. We were always taken out and taught how to interact with others, use our manners and birthday dinners of our choice were such a special family tradition it is one that I want to continue with Isabella.

When Isabella was just 10 weeks old, our lives were turned upside down when my mum suddenly became very unwell and was fighting for her life in Wellington hospital for almost three months. This meant that from 10 weeks onwards, with a baby in tow we travelled between home and Wellington to support mum in her fight to stay alive. Looking back now, life after that point is a bit of a blur between many, many tears , hospital rooms, surgeons, nurses, endless walking around the streets of Newtown with the pram for day naps away from home, breastfeeding anywhere and at any time and nappy changes in the craziest of places. In all honesty, if someone had told me I would become a mum for the very first time and then almost lose my own mum, I never would have believed them. Ever. Why is it until these events happen, we could never believe they would ever happen to us? But they do and they have and we are very lucky to still have mum albeit still away from home for now but fighting like a trooper and being such an amazing source of encouragement, determination and entertainment for us all, including Isabella. However, life from that moment in October 2016 has been drastically different for my family and will be forever onwards. Sometimes, I wake up in the middle of the night and find myself hoping and praying that this is all a bad dream and that in fact mum will be popping around home to see Isabella like she did for the first 10 weeks of her life. Sometimes I find myself wishing that I could just push stop and rewind on life and take back that day when things took an unexpected turn. Or sometimes I find myself wishing that I could relive specific occasions with mum just to make the most of it and to tell mum how amazing she is. You often don’t appreciate those small wonderful moments with those very dear to you until it is too late. But now I will never forget to tell mum how much I love her. I think I have only just come to appreciate all of those things mum did for me since becoming a mum myself. After housing a human for nine months, labouring them, nursing them and caring for their every need as they grow older, being a mum is an immensely challenging and rewarding role. And as Dr Seuss put it…

Someone told me a little while ago that David Attenborough thinks the most amazing creature on the planet is a 9-month-old baby and at this stage, I have to agree. It’s such a fun age. Every day is filled with so much fun and laughter. This little one is as busy as a bee and can work her way around the house like she’s been doing it forever. It’s just delightful to watch and hear her chat and giggle at the simplest of things, like the jug boiling in the morning, or watching steam rise up from my coffee cup or hearing the water coming through the tap in the kitchen sink. Such simple delights that I wouldn’t have given a second thought too had Isabella not smiled with glee or kicked her wee feet in pure excitement.

At this point, I should mention, sleep (or lack of it) is the one thing I have struggled with the most. It’s amazing what you can run on if you need too isn’t it? Sleeping in during the weekend or on a public holiday is most definitely a thing of the past and staying up late to watch a movie or go out will always lose out to an early night! I wouldn’t change anything for the world but if Isabella did want to sleep through the night (every night!); I certainly wouldn’t be complain about it. I have definitely found walking in the fresh air, a shower, a nourishing breakfast and my one daily coffee an absolute must after a sleep-deprived night. Oh and getting a lunchtime nap if at all possible to catch up on some extra rest. I understand that this is near impossible for mums of more than one child but hopefully you have a pair of hands that can help if you really need a 30-minute power nap. Never be afraid to ask for help.

Solids are certainly messy business – most mornings you’ll find me on my hands and knees cleaning food off the kitchen floor. But this little girl certainly enjoys her food (just like her mum and dad!). I’ve loved starting solids with Isabella and hope to write a wee blog on some of the foods and tricks I have found useful to nourish our thriving Buddha baby. But the one thing I have found is that I’ve been really relaxed about it all rather than following a specific guide. We’ve offered both purees/spoon-based foods and age-appropriate finger foods (baby-led-weaning style) since Isabella started solids and I’ve found tuning in with your baby and learning their cues and body language the most important of all.

I take my hat off to all solo parents who are taking care of precious humans without the support of a partner or family members as sometimes all you need is a 10-minute space of time to yourself. Just to be you and to do the things that you love doing! I don’t think any mum (or dad) should ever feel guilty about taking some time to just be. After all, you can’t take care of your baby to the best of your ability if you aren’t looking after yourself. Now that I’m back at work, we have found a lovely little routine that seems to be working and now the juggle is finding that balance between being a mum, and caring for a baby and taking care of all of those other things that I took care of before bubs arrived as well as continuing with a career. I imagine this is a life-long juggle but what an amazing juggle it is. For me, one of the best things I did was to invest in home-based care for Isabella where I know she is loved, cared for and well looked after. And above all, she is happy and thriving in other children’s company which has been amazing to watch. Those first few weeks of returning to work were so hard. I cried everyday walking back to the car and had to stop myself from turning around and running back to Isabella. Every moment I wasn’t with her, I ached for her to the point where I thought I would never survive being back at work. But gradually it became easier and Isabella has truly blossomed in the company of other children and adults.

Every parent will have a different experience of returning to work. I know many friends are just delighted with day care and others with home-based care so the most important thing is to find a solution that works for you and your little one and if you do need to return to work, find a place where they are nourished, loved and well looked after so you are both happy. I’ve found the time I have with Isabella after work so precious that I truly just enjoy playing and laying on the floor with her, rather than racing about trying to do jobs like I need to do in the morning (you know the ones…dishes, making the bed, washing, packing lunch). Being a mum has definitely made me appreciate all of the little things that I adored as a child…it’s almost like reliving your childhood. Every day I’m reminded of a childhood memory or experience and it’s just lovely.

So big ups to all of the mums and dads out there raising wonderful people of the future to contribute to society, to teach others, to learn from others, to share love, laughter and happiness with…Mum, I can't thank you enough for what you have taught me so far xx

#WorldIronWeek

This week is World Iron Awareness Week with the focus of this year’s campaign being the importance of iron during pregnancy. Having recently had our first baby, I know first-hand how tiring growing a human can be and how much you need to focus on fueling yourself with nutrient-dense foods. Because after-all, everything you eat is passed onto your developing baby and as a mum you want to offer the best possible start in life to your baby.

A recent New Zealand study found that only 1 in 5 women ate at least two serves of quality protein foods such as red meat, fish and eggs each day. Given that pregnant women require 2-3 times more iron than normal during pregnancy and meats (especially red meat and organ meats) provide a rich source of iron, women are missing out on important nutrients, particularly iron during this critical time. Iron is a mineral vital for optimal energy, immunity, healthy foetal development and it can also assist with breastfeeding and reducing the incidence of postnatal depression.

As well as being important for pregnant women and the developing foetus, iron is also important for little ones once they begin complementary foods at around 6 months of age. This is because the iron levels in a mother’s breastmilk (if breastfeeding) aren’t enough to cover a babies’ daily iron needs. As a result, iron-rich foods need to be offered such as beef, lamb, organ meats, legumes and leafy greens in an age-appropriate manner for your baby. Easier said than done you say! I have an almost 10-month old who is fiercely independent and who refuses to be spoon fed meats so I’ve spent a bit of time creating baby-friendly iron-rich recipes for Isabella to enjoy, including foods that she can pick up and safely eat with one hand.

This ‘Nourishing Meatloaf’ is super easy to make and packed with bioavailable iron, meaning it is efficiently absorbed by little bodies. If your little one isn’t keen on eating vegetables on the side (Isabella will happily scoff steamed broccoli, carrots and beans!), then you could also add in some grated carrot and courgette for extra nutrients. I’ve taste-tested it and happily ate two slices with Isabella for lunch! Just be aware I haven’t added any salt, so adults may find it bland but little people have far more taste buds than us so they think it will be super tasty without any added salt!

I hope you and your little people enjoy it xx

Nourishing Meatloaf – Baby-Friendly + Iron-Rich (gluten-free, dairy-free option)

500g premium beef or lamb mince (I used beef here)1 can of chickpeas, drained and rinsed2 ¼ cups ground almonds (or you can use breadcrumbs)1 large free-range eggDash of dried Italian herbs½ cup classic tomato pasta sauce2 Tbspn grated cheese – optional (I used Parmesan). Can leave out for dairy-free.

Pre-heat the oven to 160°C and grease and line the bottom of a loaf tin with baking paper.Place all of the ingredients (except grated cheese if using) into a food processor and whiz until everything comes together (this will take a few minutes).Pour the mixture into your prepared tin and smooth out with a spoon. Grate over the cheese if using.Bake for around 45 minutes or until cooked through. Remove from the oven and let cool before turning out and slicing.Store in a sealed container in the fridge for two days or freeze for later use.Enjoy!

This cookie slice came about on Friday night when I wanted some chocolate chip cookies for dessert while reading through Nicola Galloways’s beautiful new cookbook Homegrown Kitchen when I stumbled across her recipe for 'Everything Pantry Cookies'.

I was feeling rather impatient and didn’t want to wait for the cookie dough to firm up in the fridge before baking (and knew from failed attempts in the past that if I did rush the process I would end up with a huge cookie the size of the baking tray!). So I got to thinking that perhaps I could place the mixture in a tin and bake it like I would a slice. To my surprise it worked and was totally delicious!

So here is my ‘A Bit of This and A Bit of That Cookie Slice’ inspired by Nicola’s recipe on page 196.

Perfect for impatient after-dinner bakes when you just want a little something wholesome to accompany a hot cup of tea.

‘A Bit of This and A Bit of That Cookie Slice’ - makes 15-18 squares

5 Tbspn softened coconut oil1/3 cup raw organic sugar1 free-range egg1 tsp pure vanilla extract1 cup ground almonds1/3 cup mixed nuts, seeds, dried fruit (I used chopped walnuts, pumpkin seeds, sunflower seeds, raisins and chopped dates)1/3 cup dark chocolate, chopped (choose >70% and check dairy-free if need be)2 Tbspn desiccated coconutPinch cinnamon1 tsp baking powderPinch iodised sea salt

Pre-heat the oven to 180°C and line a small slice tin with baking paper.Place the coconut oil and sugar into a bowl and mix with a spoon until well combined. Add the egg and vanilla and keep mixing everything together.Add the remaining ingredients to the bowl and mix well. Pour the mixture into your prepared tin and bake for 20-25 minutes or until golden and cooked through.Remove from the oven and leave to cool slightly before slicing. If you can wait, it’s much easier to slice cool.Enjoy!

Autumn is such a favourite season for our family. The fig and feijoas orchard is blooming and we have plenty of fresh seasonal fruit to enjoy.

One of the most delicious things I have made with our figs is this Fig, Lemon and Mascarpone Tart – it’s made with a wholefoods raw base and a simple yet luscious mascarpone filling topped off with freshly sliced figs. It’s gluten-free and totally mouth-watering!

Head on over to the Old Road Estate blog to find the recipe here.

If anyone else out there is as obsessed as me about trying to help your baby to sleep through the night, then you’ve probably read about the importance of feeding them protein foods at lunchtime to help keep their wee bellies full for a dreamy night’s rest (for bubs and the adults of the house!).

Despite my best efforts, some days Isabella eats like a champion at lunchtime (breakfast and dinner are amazing - eats like a horse!) and other days she’s not so fussed and it’s a lot harder to get protein (or any food for the matter) in her mouth and not on the floor!

As a result, I’ve been trying a few different things to encourage Isabella to feed herself (which she loves) while also ensuring she’s getting plenty of protein to fill her up and iron to help her wee brain develop. These eggy, meaty, supergrain muffins are such a simple recipe that are packed with vitamins and minerals to help nourish your little ones while also being full of protein to help with sleep…fingers crossed!

Eggy Meaty Supergrain Muffins – makes 12-14

4 free-range eggs½ cup grated cheese1 cup finely chopped (or mashed) leftover vegetables (I used leftover roast pumpkin and orange kumara)3 Tbspn frozen raw red meat, grated (beef, lamb, venison or liver)

Pre-heat oven to about 150°CMix all of the ingredients in a bowl and then spoon the mixture evenly into muffin tins or silicon muffin moulds for easy removalBake for ~20 minutes until golden and cooked throughRemove from the oven and let coolStore excess muffins in the freezer and then simply defrost and heat before serving

Gluten-Free

NB: Only offer these if age-appropriate for your baby. You know your baby best!

Please be aware of food your baby can eat and what textures/foods you have been giving them before offering these wee muffins. Isabella has always been offered a variety of finger foods and textures and is quite comfortable being fed 'Baby Led Weaning Style' and as a result has learnt to chew her food before swallowing it from a young age. With food like this, I always make sure I'm present to ensure Isabella enjoys her food safely :)

Nothing smells like Autumn more than a warming apple crumble fresh out of the oven. Utterly delicious served with creamy cold yoghurt or freshly whipped cream or as my dad loves to eat it, with decadent vanilla ice cream!

This crumble is made with ground almonds and coconut flour, meaning it’s both gluten-free and rich in nutrients such as vitamin-E and fibre. You can swap out the base for other stewed fruit such as Autumn feijoas or figs (which we will be doing shortly because these wee beauties will be abundance in our family orchard - Old Road Estate). But for now, the apples from mum and dad’s tree are going down a treat.

It makes a very generous crumble top as there’s nothing worse than a crumble without much crumble if you know what I mean? One of the best bits is using a spoon to eat the crusty bits of crumble that cook into the edges of the dish, yum!

Apple, Coconut & Almond Crumble - makes one large dish (serves 6-8)

Apples

12 medium sized apples, washed and chopped into chunky pieces (you can peel them if you wish but it was too time consuming for me with Isabella rolling around the floor!)1 tsp cinnamon2 Tbspn Taylor Pass Co Honey Dew Honey

Crumble Topping

2 cups grounds almonds½ cup coconut flour½ cup desiccated coconut¾ cup brown sugar or organic raw sugar*½ tsp cinnamon150g butter, melted

*I'm sure you could swap the brown or raw sugar for 1/4 -1/2 cup honey melted with the butter if you prefer, but I haven't tried it so it's just a guess but I can't see why it wouldn't work!

To make the apples, place the chopped pieces into a large saucepan with the cinnamon, honey and about ½ cup of water. Cover and simmer until soft and mushy. Set aside.Pre-heat the oven to 180°C. To prepare the crumble, place the dry ingredients into a large bowl and using your hands (or a spoon!) mix everything together.Next pour in the melted butter and using a spoon stir everything together until the mixture is chunky and crumbly and the butter is distributed evenly throughout.Pour the apples into a large oven-proof dish and then scatter over the crumble topping, making sure to go right to the edges.Bake for around 20-25 minutes or until golden and piping hot.Serve warm with yoghurt or cream. It’s also equally delicious served cold for breakfast or as a snack with a big dollop of yoghurt!

It’s been so long since I’ve enjoyed a warming bowl of ‘porridge’. Actually come to think of it, I haven’t had a bowl since I was pregnant!

I purposely saved a cup of cooked Quinoa/Rice blend to make into a breakfast bowl as I’ve been watching Isabella eat her oats in such eager anticipation, it had me craving a warm bowl of something delicious myself! This is a wonderful gluten-free alternative for those who can’t tolerate oats. Made with protein-rich quinoa and chia seeds, it will certainly help to keep you fuelled for a busy morning, as well as providing a bounty of nutrients such as omega-3 for a healthy heart and brain, potassium for healthy blood pressure regulation and fibre for an efficient digestive system.

You can top it with whatever fruit is in season but I always like to add a few nuts and seeds for texture and crunch!

Quinoa + Rice Porridge with Chia Seeds and Banana – serves 1

1 cup leftover cooked and cooled Quinoa/Rice Blend1 Tbspn black chia seeds soaked in 1 cup of milk of your choice for at least 30mins or overnight (I used whole organic milk here)½ tsp cinnamon

To top:

Sliced banana1 Tbspn nuts/seeds1 Tbspn dried fruit if you wish for extra sweetness (chopped dates/cranberries)

Place the quinoa/rice blend along with the chia seeds, milk, cinnamon and honey into a small saucepan over a medium heat. Stir until hot, well combined and thickened slightly which will take around 5 minutes.Pour into your serving bowl and top with sliced banana, nuts, seeds and dried fruit if desired.Enjoy!

Finally, I have Isabella demolishing greens! While I absolutely LOVE my greens, Isabella isn't such a fan of them from a spoon but give her a broccoli floret and she'll happily chew away on it before it falls from her hand or gets pushed off the high chair onto the floor (or ground!) where the pooch is a happily waiting recipient of whatever is left of it.

Given Isabella loves eggs, like looooves them, I set about coming up with a delicious and nutritious way for her to enjoy more greens amongst her favourite foods while being able to fed herself. Cue the iron rich green frittata with meat. Yes you read correctly, meat! Iron-rich meats such as beef, lamb, liver and venison are all great first foods for little ones starting solids as they need more iron than what breastmilk and formula can provide for optimal development. Of course, offering it to them in an appropriate form is important. Thankfully Isabella loves feeding herself pieces of leftover roast lamb when we have it on hand but I have discovered a cheeky wee way to add iron-rich foods to simple meals such as frittatas and other vegetable-based recipes. Grate it in frozen before cooking. Anytime I can add vegetables and iron to meals that Isabella loves eating is a win in my books!

There's really no need for a recipe because all I did was whisk 1/2 cup pureed steamed greens with 4 eggs, about 2 Tbspns of grated raw frozen venison steak because the husband loves hunting and we have loads! I also added about 1 Tbspn of grated cheese - Parmesan in fact and then I cooked it in a teeny tiny amount of coconut oil to stop it sticking but you could make mini frittatas and cook them without any added oil in silicone muffin moulds if you prefer. You could substitute the venison for frozen beef, lamb or liver and then simply place the leftover meat back in the freezer in a labelled zip-lock bag for future use in baby-friendly meals. But just in case, I have popped what I did below...I hope your babies enjoy it as much as Isabella!

Ps: She ate two wedges alongside a peeled, boiled potato and then slept like a dream for two hours over lunch so here's hoping it's a magical wee sleep fairy for ever after!

Iron-Rich Green Frittata

1/2 cup steamed, pureed greens (I used spinach, peas and peeled courgette)4 free-range eggs About 2 Tbspn raw frozen meat (beef, lamb, venison, liver), finely grated1 Tbspn cheese, finely grated

Pre-heat the oven to about 180'CHeat a small pan over a medium heat and add JUST enough olive or coconut oil to prevent the omelette sticking to the pan (or use silicone mould as described above)In a bowl whisk together the eggs, greens, meat and cheese (I used a microplane grater that I would normally grate ginger with to ensure the meat and cheese were grated finely)Pour the mixture into the pan and let it cook 5-10mins until set on the bottomTransfer to the oven until it is completely cooked throughRemove from the oven and let it cool completelyCut into appropriate sized pieces for your baby or toddler

NB: It makes enough to last more than a few days and you could freeze any leftovers if need be for a future busy day!

Crispy chicken, creamy roasted vegetables, sweet honey…what’s not too love? This meal is so delightfully simple to pop together and best of all, it is made by throwing everything into one dish so washing up is easy…which by the way is just the ticket in our house where we like to spend more time hanging out with our wee girl rolling around the floor than we do, doing dishes!

This is the kind of meal that can be prepped in the afternoon and then just chucked into the oven while you go about your evening ritual, which in our house means bubba dinner-time, bath, books and then bed. Bed being preceded by loads of milk straight from the source as Isabella is still slightly obsessed with it at the end of the day! So it’s nice to know you have a delicious warming meal to enjoy once bubs is down.

I always recommend serving dishes like this with a big green salad or piles of steamed vegetables because not only will you receive more fibre and antioxidants, it also makes the chicken dish go further which means you save money as you can turn the leftovers into lunch or a scrumptious dinner the next evening.

I hope it makes dinner time in your home both delicious and simple xx

Ps. I used the leftovers in two ways…

To give to Isabella for lunch the next day to eat baby-led-weaning style. I simply gave her a chunk of skinless chicken, a cube of pumpkin and kumara, along with a steamed broccoli floret and a steamed carrot stick (which we ate with the chicken)As a Thai-Red Chicken Curry served with brown rice. I used the leftover chicken shredded from the bone, the roasted vegetables and the steamed vegetables in the curry so nothing went to waste.

Crispy Chicken Legs with Honey, Lemon, Rosemary & Thyme – serves 4 -6

Gluten-Free, Dairy-Free

2 red kumara, peeled and cut into medium chunks2 cups, peeled pumpkin, cut into similar sized chunks as kumara1 red onion, peeled and halved and then each half cut into thirds4 garlic cloves8 free-range, organic chicken legs (skin on)2 Tbspn good-quality olive oil2 Tbspn honey (I used Taylor Pass Honey Co – Alpine Blue Borage…I’m obsessed with it!)Juice of 1 fresh lemonCoarse iodised sea saltFreshly cracked black pepperHandful fresh rosemary springsHandful fresh thyme

Pre-heat the oven to 180°C.Place the kumara, pumpkin, red onion and garlic cloves into a large roasting dish. Arrange the chicken around and over the vegetables.Drizzle over the olive oil, honey and lemon and season with salt and pepper. Throw over the rosemary and thyme and then bake for about 45-60 minutes or until the chicken is golden and crispy and cooked through.Serve with a large green salad or steamed vegetables.Enjoy!

I received the most abundant delivery of greens, fresh herbs and other yummy goodies such as beautiful radishes and edible flowers so I was super excited to have a play in the kitchen when Isabella was asleep to create a nourishing green-filled lunch. Enter the Buddha Bowl. I don’t really know what the definition of a Buddha Bowl is (I could do a search I guess!) but to me it’s whole pile of nourishing bits and pieces put lovingly together in a bowl of goodness and includes plenty of vegetables, some protein, some healthy fat and in my case, some good-quality carbohydrates to fuel both my brain and muscles as I breastfeed our human Buddha!

Have a play around with whatever you have on hand and where possible I’ll note down some substitutions below. This was so delicious that I can’t wait to make another one – although it looks super involved, all up it took about 15 minutes as we already had homemade mayonnaise in the fridge from the night before. I have numbered each component so as not to confuse you and then you can just work your way around the picture! Enjoy xx

Buddha Bowl

1. Homemade Mayonnaise (or use pesto or hummus)

2 free-range egg yolks½ Tbspn Dijon mustard½ tsp saltFreshly ground black pepper1 Tbspn lemon juiceZest of 1 lemon250mL light olive oil

2. Kale Chips

1 handful Cavolo Nero kale leaves (stem removed)1 tsp olive oil1 tsp black pepperDash chilli flakes1 tsp soy sauce

3. Millet and Greens

½ Tbspn olive oil½ tsp freshly grated ginger1 spring onion, white part only finely sliced½ cup cooked millet (or use cooked brown rice, quinoa or buckwheat)1 cup raw spinach, chopped

4. Raw Radishes, sliced (or any other colourful fresh raw sliced vegetable)

5. ½ can tuna chunks in olive oil, drained (or use cooked chicken, salmon or even tofu)

6. Fresh sugar snap peas

7. Fresh salad greens

8. Free-range fried egg

9. Black sesame seeds

Method

To make the mayonnaise, place the egg yolks, mustard, salt, pepper, lemon juice and zest in a food processor and process until combined. With the processor running very slowly, slowly add the olive oil in a light steady stream through the feed tube until the egg mixture and oil have emulsified and combined together to form a thick rich mayonnaise. Alternatively you can do this by hand with a whisk which is what I do! It takes longer but is very satisfying! Keep the mayonnaise in the fridge in a sealed container for up to one week. NB: It’s easier to do this ahead of time.Start by cooking the kale chips. Pre-heat the oven to grill 200°C and line a baking tray with baking paper. Place the kale on the tray and drizzle over the olive oil, chilli flakes, black pepper and soy sauce and toss to coat. Grill for about 10 minutes until crunchy.Next cook the millet. Heat a little olive oil in a pan and place the grated ginger and spring onion and cook for a few minutes. Next add the cooked, cooled millet and stir everything together. Cook for 1-2 minutes and then add the chopped greens and cook until wilted and combined with the millet. Season with black pepper and coarse iodised sea salt.In the same pan, cook a free-range fried egg until just cooked (ideally with a runny yolk!)Assemble your Buddha Bowl in a clockwise direction by placing down the millet and greens, fresh radishes, drained tuna with a drizzle of homemade mayonnaise, the kale chips, fresh sugar snaps, extra radish, fresh greens and finally your fried egg. Top everything off with black sesame seeds and then find yourself a cosy spot to eat and enjoy the nourishing deliciousness!

These bliss balls have been a great little snack between meals when I’ve felt like something sweet. They are both super easy and economical to make with no fancy-pants ingredients if you don’t want to add them. You can keep them in the fridge or freezer for long-lasting storage. They have been the most magical little breastfeeding snack that also provides valuable nutrients to fuel both me and our little human, who is always hungry!

They are also perfect to add to summer picnics or hiking lunchboxes instead of packaged muesli bars and biscuits. Why not get the kids involved and make a big batch in preparation for summer adventures and going back to school! They will be more inclined to eat and enjoy them if they have helped in the creating part. But I'm sure everyone in the family, both young and older, will love them!

Chocolate & Coconut Bliss Balls – makes ~16 (inspired by My Darling Lemon Thyme)

½ cup raw almonds (can use sunflower seeds if nut-free)1 cup dried dates, soaked in boiling water for 15 minutes (save the soaking water!)1 cup raisins (or use an extra cup of dried dates if you don't have raisins)1/4 cup raw cacao powder or good-quality cocoa powder1 Tbspn Pic’s Almond Butter (or use peanut butter) - optional 1 Tbspn oil (melted coconut oil, avocado or macadamia oil or even melted butter)1 Tbspn runny honey or pure maple syrup½ cup desiccated coconut1-2 Tbspn water (from the soaked dates if the mixture is too dry)Coating: 1 cup coconut

Place the almonds into a food processor and blitz until roughly choppedDrain the dates and squeeze out any excess water with your hands thoroughlyPlace the dates along with all of the remaining ingredients (except water and extra 1 cup of coconut) and process until the mixture roughly comes togetherIf the mixture is too dry and crumbly, add 1 -2 tablespoons of the soaking water from the dates and process until the mixture comes togetherPour the 1 cup of coconut for coating into a shallow dish. Roll the mixture into small balls and then coat in the coconut. Place on a plate and set to chill in the fridge for 1-2 hours.Bliss balls will keep in a sealed container in the fridge for about a week or in a sealed container in the freezer for a few months.

Gluten-Free, Dairy-Free (without melted butter), Egg-Free

I've been getting all nostalgic of late, looking through old family photos at precious memories of my childhood. Many if not the majority of them, involved food. Mum always organised the most amazing cakes for our birthdays and always on a Saturday after Netball was I allowed to stop at the Redwoodtown bakery for a crunchy bread roll and one of those long lush donuts filled with cream and a dollop of jam covered in a thick crust of sugar. I can still remember the feeling of those sugar crystals sticking to my lips and crunching between my teeth! Then there were the days when mum would take us into town to run errands after school and we would be allowed a coke or raspberry spider and criss-cross chips from Barcello’s café where would sit on the stools looking out onto the street chatting about our school day. All totally delicious treats in between our homemade lunchboxes filled with staples such a sandwiches, fruit and yoghurt and farm-style meat and three veg for dinner.

But one thing from my childhood that springs to the forefront of my mind is those little chocolate crackles that mum use to make with Kremelta which were chilled and served in coloured little patty cases for us to enjoy. In memory of those chocolate crackles I have made a much more nutritious version (no Kremelta or processed pops in sight!) for you and the little people in your life to make together and enjoy. This recipe is based upon the recipe provided by I Am Co. in their December delight box with a few alterations. It’s truly scrumptious and every time I have a wee piece, I think of mum and the chocolate crackle she made for us at littlies. Thanks mum, you’re the best xx

Chocolate Crackle Slice – makes 16 squares

Gluten-Free, Dairy-Free

Base

½ cup ground almonds1 cup desiccated coconut1 cup dried cranberries4 Tbspn cacao powder or good-quality cocoa powder4 Tbspn coconut oil (melted but at room temperature)1 Tbspn rice malt syrup (or use honey or pure maple syrup)

Topping

1 pack fresh Medjool dates (soaked in hot water for 30mins and then thoroughly squeezed out). Alternatively, you can use dried pitted dates the same way.3 Tbspn coconut oil (melted but at room temperature)3 Tbspn cacao powder or good-quality cocoa powder1 Tbspn Pic’s Crunchy Peanut ButterCrushed nut/seeds/coconut flakes/freeze-dried raspberries to decorate – alternatively use extra cranberries

Pour all of the base ingredients into a large bowl and mix together.Pour the base mixture out into a baking paper lined tin and press down firmly (I used a small shallow square tin that I often use to make nutritious fudge). Place the base in the freezer for one hour to set.To make the topping, combine the ingredients (except decorative ingredients) in a food processor and process until a sticky mixture forms. Once the base is set, remove from the freezer and using slightly damp hands, press the topping over the base and ensure it is spread out evenly.Sprinkle over your desired nuts/seeds/coconut/free-dried raspberries (or cranberries) if you wish and return the slice to the fridge to set for 30 minutesCut into 16 even squares and enjoyStore the slice in a covered container in the fridge for at least a week if it lasts that long!

You know those days when you haven’t defrosted any meat for dinner (and you don't have any fresh fish) and the pantry is void of legumes or canned fish as was my situation yesterday! However, I did find two leftover wild game pork sausages from the night before and with a few vegetables (both fresh and frozen), created this scrumptious pasta which takes just 15 minutes to prepare from start to finish.

You could also try it with leftover cooked chicken or chorizo if you had some lying around or simply go vegetarian. They would all be equally delicious! If only we had leftovers as it would make the most amazing lunch the next day but we ate it all on the night. The whole pan! That's what happens when you combine a hungry breastfeeding mumma and a builder/roofer both with very healthy appetites!

Summer Pasta – serves 2-3

2 Tbspn good-quality olive oil1/2 brown onion, sliced Iodised saltFreshly ground black pepper 2 leftover cooked good-quality sausages, sliced (I used wild pork here)1 bunch asparagus, tough ends removed and cut into thirdsHandful cherry tomatoes, halved 1 cup frozen peas1 x 250g pack gluten-free spaghetti (I used Healtheries - or use normal spaghetti if not gluten-free)3-4 Tbspn basil pestoFeta cheese to serve

Cook spaghetti according to directions.Meanwhile heat olive oil in a large pan over a medium heat and cook onion with a little salt for a few minutes before adding the sliced sausages. Brown the sausages for a few minutes on each side.Next add the thickest pieces of asparagus and cook 1-2mins. Next add the frozen peas and cook, stirring for 1-2 minutes before adding the remaining asparagus and sliced tomatoes. Cook until the asparagus is bright green and only just cooked. Once the spaghetti is cooked, using tongs transfer the spaghetti straight from the pot into the pan and spoon in the basil pesto.Mix everything together gently and season with black pepper. Scatter over the feta and eat!

Sorry another smoothie recipe but it's Summer (well almost!) and they are so delicious and cooling on these hot sun drenched days we've been having. Not to mention packed with nutrients that our bodies use for every single process so you can never have too many smoothie ideas I say!

Over the last month or so I’ve been getting back into circuit training at home, either with Isabella sleeping or if she’s awake, watching eagerly from her pram or bouncer chair which is placed in the safety of some warm shade.

The circuits aren’t long because let’s be honest when you have a baby or toddler or young child you have a pile of things to do when you get the chance, so a short and efficient workout is a mum’s best friend! I have two workouts that I alternate between and they take just 15 minutes each but by the end of them I know I’ve worked hard. My aim is always to enjoy a wee recovery snack within 30 minutes of finishing if possible and I’ve been enjoying this totally delicious post-workout summer smoothie to help with muscle repair and recovery while I sort out bubs and get myself ready for a shower! It contains a range of nutrients such as protein, fibre, healthy fats, carbohydrates and potassium for efficient recovery and is nourishing enough to keep you going for a few hours if all gets busy with the little people!

I hope you enjoy it xx

Mint, Kale & Banana Post-Workout Summer Smoothie – serves 1 adult

1 cup water1 Tbspn black chia seeds 1 small banana, sliced into rounds and frozenHandful fresh mint leavesLarge handful kale leaves1 Tbspn vanilla protein powder (plant based if dairy-free) – optional1 Tbspn Little Bare Coconut Cream

Place all of the ingredients into a high-powdered blender or Nutri-bullet and blend until combined.

We've had such major excitement at our household this week! Our 16-week old buddha rolled from her back to her front...twice! Now her favourite trick is to try and do this again, and again. Although sometimes far less successful than her first two attempts. Nevertheless, she was very chuffed with herself!

We've also discovered Isabella absolutely adores being outside under the trees in the garden and so every fine day, we pop outside on the mat for some leaf watching. Armed with fists in her mouth and garden sing songs, we can sit out there quite happily for an hour or so with the dog in tow. I made this Cacao Chia Smoothie as I watched Isabella out the kitchen window and then took it outside to enjoy alongside her, feet planted in the grass with the warm breeze of Summer passing us by,

The smoothie is totally amazing if you feel like a chocolate fix or even if you're after something completely rich and indulgent but packed with nutrients. It also makes a great post-exercise recovery snack as it's rich in protein. I hope you enjoy it xx

Cacao Chia Smoothie - serves 1

Gluten-Free, Dairy-Free (if using plant-based protein powder)

1 cup water soaked with 1 Tbspn black chia seeds for at least 1 hour or overnight1 small banana sliced in rounds and frozen1/3 avocadoHandful baby spinach1 heaped Tbspn raw cacao powder1 serve vanilla protein powder - optional To serve - thread coconut

Place all of the ingredients into a high-powdered blender or Nutri-bullet and blend until thick and creamyPour into a glass and top with coconut

I've been dreaming about an outrageous number of sweet recipes lately due to the arrival of our sweet wee bebe Isabella and her love for food at dinner time leaving the hubby to prepare the majority of our evening meals. I have two more wholesome sweet recipes to share with you soon too!

However, savoury dishes aside these little 'snickers' morsels are far too delicious to describe – best you make them to find out! They are the perfect bite-sized treat for adults and children alike. I can’t wait until Isabella is old enough to help me make these and old enough for us to make a huge batch for birthday party fare!

Wholesome 'Snickers' Bites

Ingredients – makes 8 (simply adjust the quantities below to suit your numbers)

8 Medjool dates8 tsp Pic’s Crunchy Peanut Butter12 squares >70% dark chocolate

Line a baking tray with baking paper and melt the chocolate in a bowl over a pan of simmering water until glossy and smooth.Meanwhile gently tear open the dates and remove the pips.Stuff a teaspoon of peanut butter into each date and enclose as much as you can by gently placing the date back together.Using two forks, place each peanut butter stuffed date into the bowl of melted chocolate, making sure each date is fully coated in chocolate. Place on the lined baking tray and continue until all of the dates are coated in the melted chocolate.Place the coated dates into the fridge for at least 1 hour to set.Store in the fridge in a sealed container until ready to eat.Enjoy!

Isabella had her jabs last week and normally isn’t one to sleep during the day for long periods of time, but the jabs made her super sleepy and so I had a lot of unplanned time on my hands which lead to this wholesome banana and date loaf.

It’s simple to make and tastes delicious smothered with butter or you could even try some runny honey for extra sweetness or berry chia jam if you have some handy. Either way, it makes a nourishing snack or breakfast if you need something wholesome to eat with only one hand (i.e. breastfeeding mums or those on the run!).

Banana & Date Loaf – makes 10-12 slices

2 large free-range eggs½ cup coconut sugar2 Tbspn runny honey2 Tbspn coconut oil, melted (I used Tanna Farms)1 tsp vanilla2 large bananas, mashed with a fork1 ½ cups gluten-free baking mix1 tsp baking soda½ cup LSA10 dates, chopped

Pre-heat your oven to 160°C and grease and line a loaf tin with baking paper.In a large bowl using a hand beater or whisk, beat the eggs, sugar, honey and coconut oil for a few minutes until thickened.Add the vanilla and bananas and mix in evenly.Sift the baking mix and baking soda over the wet mixture and fold together.Next add in the LSA and dates and fold together gently.Pour the mixture into the lined tin and bake for about 30 minutes or until cooked.Leave to cool slightly in the tin before turning out onto a wire rack.Enjoy warm or cold!

I treated myself to the August Delight Box from I am Co. and it was such a lovely home delivery to receive after having a newborn and being at home a lot more than usual, especially after a c-section!

The August edition came with this delicious recipe and a box of the Ceres Super Grain Gluten-Free Penne so one day when Isabella so lovingly slept for 3 hours over lunch, I seized the opportunity to spend time in the kitchen and cook pasta for lunch. Bliss!

Here’s my slightly adapted version of the original recipe – I absolutely LOVE that it’s loaded with greens and therefore fibre, B-vitamins and health-enhancing antioxidants.

*Slightly adapted recipe published with permission from I Am Co.

Broccoli and Pine Nut Penne – serves 2-4

250g Ceres Gluten-Free Super Grain PenneExtra virgin olive oil2 Tbspn Balsamic vinegar75g Pine Nuts1 handful fresh basil + extra for garnishing½ small brown onion, finely diced1 head broccoli, chopped in floretsBroccoli stalk, peeled and chopped into small diceCoarse iodised sea saltBlack pepper

Bring a large pot of water to the boil. Once boiling add a pinch of salt and a dash of olive oil.Toast the pine nuts in a dry pan until golden. Remove and set aside.Add pasta to the water and cook for 13-15 minutes or until al dente. Reserve 1 cup of the pasta water; drain and return back to the saucepan to keep warm (don’t put it back on the heat though!).While the pasta is cooking, heat a slosh of olive oil in a deep pan or saucepan and add the onion and broccoli stalk and cook for 3-5 minutes until soft. Next add the broccoli florets and ½ cup of the pasta water. Cover with a lid a cook for about 5 minutes or until the broccoli is cooked.Add all of the saucepan ingredients to a blender along with ¾ of the pine nuts, the balsamic vinegar, ½ cup pasta water, the basil, a slosh of olive oil, salt and pepper and blend until creamy.Pour the sauce back into the original pan or saucepan and add the pasta to the sauce. Mix in well.Serve the pasta in bowls garnished with the extra fresh basil, the remaining pine nuts and a drizzle of extra virgin olive oil. You can season with extra salt and pepper if need be also.

Enjoy!

Three words – THIS. IS.YUM! I found a recipe by local medical herbalist Julia Davidson in This & That Magazine and thought I would give it a whirl. Good golly it is scrumptious and totally free of refined grains making it a nutritious gluten-free bread alternative. I have made a number of loaves now and simply slice it and then freeze it in two slice portions for easy lunches or even breakfast when Isabella is asleep!

My favourite toppings are:

Basil pesto, smashed avocado and tomatoAvocado, tomato and free-farmed bacon (when we have it in the fridge!)Cheese, Anathoth Farmstyle Pickle and tomatoSalted butter and canned tuna in olive oilSalted butter and Pic’s crunchy peanut butterPic's peanut butter and avocadoWith two free-range eggs

Since returning home from the hospital with Isabella, I’ve been having two slices of wholegrain gluten-free toast with Pic’s peanut butter and a vegetable and fruit smoothie for breakfast every day and seeing as I prefer to have bread at only one meal per day I find this adventure bread a great alternative at lunch time as it’s made predominantly with nuts and seeds and therefore is a wonderful source of protein and healthy fats to keep me feeling full all afternoon.

I hope you enjoy it xx

Gluten-Free Adventure Bread – adapted ever so slightly from Julia Davidson – makes ~20 slices or 10 portions

2 ¼ cup ground almonds¼ cup psyllium husk1 cup sunflower seeds1 cup pumpkin seeds¾ cup raw almonds¾ cup flaxseeds (brown or golden or a mixture of both is fine)3 Tbspn black chia seeds 2 Tbspn pure maple syrup¼ cup olive oil2 ¼ cups water

Grease a loaf tin with olive oilPlace the seeds and nuts on an oven tray and toast for 10 minutesPlace all of the ingredients into a large bowl and mix together well. Transfer the mixture to a loaf tin and cover with wrap. Place in the fridge to firm up for 3 hours or overnight.Remove the tin from the fridge and let it come to room temperature. In the meantime, pre-heat the oven to 180°C and then bake the bread for one hour.Let the bread cool in the tin. Once cool, you can either slice the bread and freeze or simply cover the bread with wrap and place it in the fridge if you have plenty of hungry mouths to feed!

I’ve spied a few different recipes for breastfeeding cookies/lactation biscuits/booby biccies online by both Nadia Lim and Petite Kitchen. However, traditionally all of the recipes contain oats which aren’t gluten-free so I set about creating a gluten-free version that I could stash away in the freezer for when I felt like something to nibble on that would also help with milk production!

Galactologues are generally herbs or foods that are thought to naturally promote breast milk production. Some of these include brewers yeast, fennel and flaxseeds all of which are included in these deliciously chewy biscuits. Wholegrains, especially oats are also considered a galactologue, however I have replaced the oats with other gluten-free wholegrains such as quinoa flakes and a good-quality gluten-free muesli which also provides a source of fibre and B-Vitamins.

I'm now so glad I baked two batches of these cookies before Isabella was born as she is a great wee feeder (*touch wood*) and I tend to feed for hours each evening before she'll go down for the night - something I now know to be cluster feeding and boy does she do it well! It’s important to remember that breastfeeding isn’t an excuse to be eating cookies every hour of the day, but I definitely look forward to two of these delicious wee cookies each and every day with a hot cup of tea when Isabella goes down. I either enjoy them late-morning or during the afternoon as I never quite know when lunch or dinner will be these days! Often it's when a window of opportunity presents itself and the husband or someone else is around to wind or snuggle Isabella while I quickly eat my meal before she gets hungry again (that's if she's not sleeping which she also does well...touch wood!). We have managed dinner at the table together once since we've arrived home which was just lovely but I'm happy playing mum first and then eating later.

I have popped two recipes below – one adapted from Nadia Lim’s recipe using quinoa flakes and then a second recipe using gluten-free muesli and a few chocolate chips based upon a recipe I saw by Petite Kitchen.

I hope the gluten-free breastfeeding mum’s out there enjoy these cookies!

Gluten-Free Breastfeeding Cookies – Quinoa ~ makes approximately 18-20 cookies

2 ¼ cups quinoa flakes½ cup raw sugar2 Tbspn brewers yeast2 Tbspn ground flaxseeds1 Tbspn fennel seeds, lightly toasted and then ground1 tsp cinnamon1 tsp vanilla extract100g butter, melted (dairy-free option, use coconut oil)1 free-range egg

Pre-heat the oven to 180°C and line a baking tray with baking paperPlace all of the ingredients into a large bowl and mix until well combinedRoll tablespoons of the mixture into balls and place on your prepared tray leaving at least 3-4cm between each cookie. Using a fork gently press each cookie down slightly.Bake for ~15 minutes or until golden and cooked.Leave to cool on the trayStore in an air-tight container or freeze for later use

Gluten-Free Breastfeeding Cookies – Muesli ~ makes approximately 18-20 cookies

¼ cup quinoa flakes2 cups good-quality gluten-free muesli/cereal½ cup raw sugar2 Tbspn brewers yeast2 Tbspn LSA1 Tbspn fennel seeds, lightly toasted and then groundGood pinch coarse iodised sea salt1 tsp cinnamon1 tsp vanilla extract100g butter, melted (dairy-free option, use coconut oil)1 free-range egg½ cup chocolate chips

Pre-heat the oven to 180°C and line a baking tray with baking paperPlace all of the ingredients into a large bowl and mix until well combinedRoll tablespoons of the mixture into balls and place on your prepared tray leaving at least 3-4cm between each cookie. Using a fork gently press each cookie down slightly.Bake for ~15 minutes or until golden and cooked.Leave to cool on the trayStore in an air-tight container or freeze for later use

These little morsels are just delicious! Packed full of fibre, B-Vitamins, protein, choline and calcium, they are nutritious little fillers between meals or as an addition to lunch.

They make use of any leftover cooked brown rice you make have lurking in your fridge so whip up a batch with the kids and pop them in the freezer to add to lunchboxes, after school snack plates or as a side to soups or salads instead of toast. They also make great adult snacks too! You can swap out the brown rice for any other grain such as quinoa or you could even try pasta and make use of whatever vegetables you have in your fridge and cheese of course. They are super easy to make – all you need is a bowl, spoon and grater and you are good to go!

I've adapted a recipe originally made by Petite Kitchen...

Brown Rice, Spinach & Cheddar Muffins ~ makes 12 mini muffins or 8 larger muffins

2 cups cooked and cooled brown rice (or you can use quinoa)1 cup cheddar cheese, grated (or you can use any cheese you may have)2 large handfuls of fresh spinach, finely chopped2 spring onions, finely chopped4 free-range eggsCoarse iodised sea saltFreshly ground black pepperHandful sesame seeds

Pre-heat the oven to 180°C and line the base of your muffin pans with baking paper. I used silicone muffin moulds which make removing the muffins much easier and would highly recommend them!In a large bowl, add all the ingredients (except sesame seeds) and mix together with a spoon until well combined. Divide the mixture evenly between the muffin pans and sprinkle a few sesame seeds over the top of each muffinBake for about ~20 minutes or until cooked throughKeep in an air-tight container in the fridge up 3-4 days or freeze

I was craving chocolate chip cookies one Friday night after dinner but unfortunately we’d run out of eggs! So after a wee bit of research, I found an egg-free recipe which I adapted to be gluten-free and I think they turned out to be yummier than normal. Crunchy, golden and in perfect rounds rather than melting together to become one giant cookie cake!

These delightful chunky cookies are super easy to make in five minutes and are baked in about 12 so you can please the family in no time at all. The best thing for me being pregnant while making these cookies was that I actually got to lick the bowl (the benefits of no raw egg, yay!). These cookies aren’t refined sugar-free but they are made from scratch and are still a much better alternative to packaged biscuits that are likely filled with partially hydrogenated vegetable fat and much more sugar. As with any baking it is still a treat, so treat a treat as a treat and you will be fine. However, be warned, these are just delicious!

Chunky Chocolate Chip & Walnut Cookies – Egg-Free, Gluten-Free ~makes 16

125g butter, softened½ cup raw sugar or soft brown sugar2 Tbspn golden syrup1 cup white rice flour½ cup ground almonds1 tsp baking powder½ cup quality chocolate chips or roughly chopped dark chocolate½ cup walnuts, chopped (or use 1/2 cup of your favourite nuts chopped such as almonds or Brazil nuts)

Pre-heat the oven to 180°C and line a tray with baking paper or grease wellIn a bowl, beat the butter and sugar together. Next beat in the golden syrup.Sift in the rice flour and baking powder and then fold in the ground almonds, chocolate chips and walnuts until well combinedUsing a tablespoon measure, roll into balls and place on your prepared trayLightly press each cookie down with a fork and then bake for about 10-12 minutes or until golden and cookedLeave to cool on the tray and then transfer to an air-tight containerEnjoy!

Holy moly, where has the time gone? I’m now at 37 weeks and FULL-TERM! Whoop! It is now less than three weeks to go until I meet this happy-feet-wee-thing that’s been growing inside my belly for the last eight and a bit months. It’s actually made itself quite comfortable and enjoys night-time prancing that’s for sure! We may have a wee diva on our hands?!

Over the last few weeks, I’ve definitely started to feel really, really pregnant. Rolling over in bed is a total effort and tying shoelaces standing up is no longer a viable option. Getting off the couch is now a two-stage process (stage 1- roll onto side and stage two - use an arm to prop oneself up and off the couch) while eating larger evening meals is now totally a terrible idea. There’s just not enough room!

I’ve noticed quite a lot of physical changes this trimester, for one the belly is no longer just large, it’s well and truly a baby belly that touches everyone else before I do (que the belly hug!). I’ve also noticed reduced breath, especially when I’m standing and talking – not great when you’re delivering nutrition workshops but a lovely by-product of growing a human that’s almost ready to meet the world. There’s also increased movement especially at night time after dinner. I’m sure this wee one loves food just as much as we do!

Below I’ve popped a few of my favourite essential items for this last trimester…hopefully the mums-to-be out there find them useful or can understand what I’m talking about!

1. MOISTRISER – every kind you can find

My mid-wife assures me it’s perfectly normal and a standard part of pregnancy but I swear I have never had such dry itchy skin in my whole entire life! I feel like someone has stuck a vacuum onto my skin and sucked every inch of hydration from its pores. The amount of moisturiser I have been using lately is downright ridiculous. I should actually just camp in the beauty aisle of the supermarket and invest in my own stash of natural moisturiser – Ecostore, Essano, Natural Instinct, Nature Baby…you name, I’ve been using it! Despite twice-a-day all over moisturising, my skin still feels dry. It’s like I just want to throw myself into a lake filled with oil or moisturiser and lay there forever so that my skin is constantly bathed in lusciousness. So to ward off these feelings of dryness and to help your skin as much as possible (if you also feel like me!), I’d recommend buying up large in the moisturiser department when good-quality natural products are on sale. Trust me when I say you’re going to need it! I’d also recommend investing in multiple kinds while you’re at it. For example, body moisturiser for the bathroom for after the shower or bath, hand cream for your handbag or desk and even potentially some hand cream or moisturiser for your bedside table for when you wake up in the night with dry, itchy skin. Yep, I have taken on moisturising as a full-time job!

2. Long-Line Singlets

Gone are the days when you can comfortably fit your pre-baby singlets. Mine now resemble something Britney Spears wore on her World Tour and my pyjamas have now turned into something of a crop top. Not ideal when you’re trying to keep that ever-expanding belly warm and toasty over Winter. I invested in four long-line singlets from Glassons (two black and two white) and I swear I wear them every single day. They are great over maternity jeans, yoga pants or worn under dresses but over maternity tights (I love these ones from Breastmates with dresses and skirts!). They also tuck beautifully into comfy elasticated waist-band pants and actually cover your belly. Like the whole belly so you don’t even have a sneaky belly button poking out. Yuuuusss!

3. Raspberry Leaf/Pregnancy Tea

Raspberry Leaf Tea is a well-respected herbal uterine tonic that has been used for thousands of years to help prepare a women’s body ready for birth.

As the name implies, its benefits come from the raspberry leaf rather than the berry and is thought too:

Support a faster, less painful birth by supporting the uterus to work more efficiently by making contractions more efficient while also encouraging it to let go and function without tensionReduce the incidence of artificial rupture of membranes as well as the use of forceps delivery or caesareanHelp to prevent excessive bleeding after birthAssists in the production of plentiful breast milk

At other times during pre-conception/conception it can also help too:

Increase fertility in both men and women during the pre-conception phaseHelp to prevent miscarriage by strengthening and toning the holding capacity of the uterus

I only started taking Raspberry Leaf Tea in my third trimester (34.5 weeks to be exact!) and the recommendation is for 2-3 cups per day. However if you are looking at starting earlier in your pregnancy, simply check the recommended dose and make sure the Raspberry Leaf Tea you are purchasing is suitable to do so.

I would recommend sourcing a really good-quality organic Raspberry Leaf tea if you can. I’m really enjoying the Artemis Raspberry Leaf/Pregnancy Tea pictured above that I picked up from a local health food store. At $21.90, it was quite a bit more expensive than what you would get from the supermarket but if those benefits outlined above come true, I’ll be dam glad I paid for this tea! I’ve had many friends swear by it too and they are still producing growing healthy broods so it must be doing something right!

Righty-o, I’m off to waddle about the kitchen and prepare tea before doing some pregnancy yoga with the bump. I hope these wee tips help some mums and mum-to-be out there!

This salad is inspired by the very delicious Kitchen Of Amelia and an image I came across on Instagram (totally in LOVE with Instagram!). Thankfully, Pic’s Peanut Butter shared the recipe and I have been making this slightly adapted version ever since.

It’s such a delicious way to enjoy seasonal pumpkin which is a rich source of Vitamin A for eye health. The addition of spiced chickpeas adds extra soluble fibre and protein and also provides a lovely texture and of course flavour (it's also about taste remember!).

You could serve this beautiful salad as a side to roasted chicken, baked salmon or fish or even grilled beef or lamb. Otherwise, simply eat it on its own as the chickpeas provide a vegetarian source of protein. You could also add eggs or crumbled feta if you wanted to make it a more substantial vegetarian meal, totally up to you!

Roasted Buttercup Pumpkin & Spiced Chickpea Salad Recipe – serves 6

2 Tbspn Olive oilCoarse iodised sea saltBlack pepper½ Buttercup Pumpkin, cut into wedges with the skin left on400g can chickpeas, drained1 tsp turmeric1 tsp smoked paprika1 tsp ground cumin½ head broccoli, cut into small florets1 bag or 4-5 cups of leafy greens such as baby spinach, kale or mesclun, washed Handful fresh basil leaves¼ cup sliced almonds, toasted

Dressing:

1 tsp Dijon mustard1 tsp runny honeyJuice of 1 lemon3 Tbspn olive oilCoarse iodised sea saltPepper

Pre-heat oven to 180°C. Place the pumpkin wedges on a flat baking tray and season with salt, pepper and drizzle with 1 Tbspn of olive oil. Using your hands, ensure all of the pumpkin is covered in a little olive oil. Bake for about 30-40 minutes or until golden and soft. Once cooked, remove from the oven and set aside.Place the chickpeas on a baking-paper lined tray and toss in the spices, salt, pepper and remaining 1 Tbspn olive oil. Bake for about 20 minutes or until crunchy and golden. Remove and set aside.Blanch the broccoli in boiling water for about 2-3 minutes or until bright green and just cooked. Drain and run under cold water to stop the cooking process and keep in the fridge until you are ready to prepare the salad.To make the dressing, place all of the ingredients into a small jar and shake well. Taste and adjust any seasoning if need be.To assemble the salad, place the leafy greens and basil on a large platter, scatter over the broccoli florets, followed by half of the spiced chickpeas and all of the pumpkin wedges. Scatter over the remaining half of the chickpeas. Now pour the dressing over the salad just before serving and top with the toasted almonds last to help them stay crunchy.Enjoy!

Gluten-Free, Dairy-Free, Vegetarian

This was inspired by Sarah Wilson’s I Quit Sugar Coco-Nutty Granola. I didn’t have any coconut chips or mixed nuts so made a slightly adapted version using walnuts, pumpkin and sunflower seeds and thread coconut. It’s a lovely grain-free muesli option for those looking for something different. It also makes a lovely crunchy topping on smoothies and chia puddings or even as snack stirred through Greek yoghurt! You could also stew some winter fruit and top the fruit with this crunchy granola for a wholesome dessert option. Enjoy xx

Coconut and Nut Granola (~Grain-Free) – 1 serve = 1/3 – ½ cup

1 pack Pam’s coconut thread (only contains 100% coconut!)1.5 cups raw walnuts (or use any raw nuts of your choice)1 cup mixed pumpkin and sunflower seeds2 Tbspns chia seeds1 tsp cinnamon4 Tbspn coconut oil3 Tbspn rice malt syrup, honey or pure maple syrup

Pre-heat the oven to ~150°C. Line a large baking tray with baking paper.Mix the dry ingredients together in a large bowl.Gently melt together the coconut oil and rice malt syrup over a low heat.Pour the liquid ingredients into the dry ingredients and mix thoroughly together.Pour out onto the prepared tray and bake for ~20 minutes or until golden and cooked to your liking.

Gluten-Free, Dairy-Free (if served with dairy-free milk and/or coconut yoghurt)