I may have got a little carried away with some late night online shopping the other day, but I’ve been wanting to try this all-natural skincare line since Zoë Foster Blake launched last year for quite a while. Let’s face it, the brand had me with the gorgeous peach packaging, so my Paypal account didn’t stand a chance when ‘add to cart’ was appearing on my laptop screen. After a week of following the new regime, my face isn’t looking back. The range feels so nourishing, especially with this freezing cold weather Sydney has been experiencing. My skin feels hydrated but still able to breath (I can’t stand a night cream that’s too rich). I’m especially obsessed with the ‘Face Hero‘ facial oil and ‘Very Useful Face Cream‘ moisturiser, which I’ve been applying nightly after a thorough cleanse. All the packaging comes with funny descriptions, in true Zoë Foster Blake style. If you don’t already, follow Zoë on Instagram – she’s hilarious, and her baby Sonny and his chubby cheeks are divine.
I mentioned Sunday’s fussy eating on here recently, and it’s not really getting any better in a hurry. I’m very lucky she eats most fruit, as anything green other than avocado (which is technically a fruit anyway) on toast won’t pass her lips – unless it’s hidden in a bolognese. I learnt more about Paediatric Nutritionist Mandy Sacher from Wholesome Child recently, you can also check out a lovely interview with Mandy that appeared last week on The Grace Tales. Mandy’s philosophy is simple: train children’s taste-buds to enjoy nourishing, nutritionally beneficial foods as early as possible to ensure optimal development and establishment of lifelong healthy eating behaviours and food choices. I fear Sunday’s habits are too far gone, so until she’s a bit older, I’m really going to have stick to being crafty with hiding the nutritious food with clever recipes. I particularly liked this piece of common sense advice from the Grace Tales interview:
Remove the packaging… “One of the first things I say to packaged food mums is this: if you always give your children food that comes in a package, that is what they are going to expect. Children have all these sensory systems. Eating is not just about putting food in your mouth. It’s about the visuals, it’s about touch, the feeling of the crinkly paper. As mothers, how are we going to compete with Dora The Explorer packaging? If you’re going to buy packaged food, remove the packaging. For example, when we’re trying to get mums off cheese sticks, I recommend buying a block of good quality cheese and and creating fun shapes with a cookie cutter to put in your child’s lunch box.
The press pack that arrived in the mail from The Wholesome Child included a handy collection of really good child-friendly recipes – you can also find some really lovely ones on the Wholesome Child website. Mark and Sunday had a crack at the very healthy pear and rasberry muffins on the weekend, and let me tell you – these treats are totally delicious!
I’m really keen to try the ‘Better Than Nutella Choc Muffins‘ next:
1 ¾ cup spelt flour/ wholemeal flour/ buckwheat flour
½ tsp of Celtic sea salt
¼ tsp baking powder
1 tsp baking soda
1 tsp apple cider vinegar or lemon juice
1 tsp cinnamon
2 med ripe bananas,
1 large egg
1/3 cup coconut sugar
1/3 cup coconut oil
¼ cup of almond milk / rice milk / coconut milk
Betta than Nutella Choc Spread (see ingredients/method below).
Preheat oven to 160c.
Combine flours, cinnamon, salt and baking powder and soda in medium size bowl.
In a separate bowl, mash banana, add egg, coconut oil (place in oven to convert into liquid before adding to mixture if solid), milk, apple cider vinegar and coconut sugar and mix together.
Slowly add dry mixture to the egg mixture and combine together.
Place one tsp (mini muffins) or 1 tbsp (normal muffins) of batter into mini-muffin tray, add a small drop of choc spread and cover with 1tsp or 1 tbsp. of batter on top.
Bake for approx. 25 min (extend time to 35 min for large muffins) or until tops turn golden brown.
TIP: Replace choc spread with any of the following: sunflower butter, almond chia butter, peanut butter, cashew butter, tahini or date spread. The centre spread can be left out together for a delicious spelt banana muffin recipe.
Betta than Nutella Choc Spread
1/4 cup of carob powder
1/4 cup of cacao powder
½ cup honey/ maple syrup/ rice syrup
¼ cup tahini
1 tbsp coconut oil
Place all ingredients in a medium sized bowl, and using a hand held processor, process until a smooth consistency is reached. If it is too thick add a tbsp. of water and keep adding until desired consistency is reached.
Tip: You can also replace the tahini with other school friendly seeds such as pumpkin and sunflower seeds. If your school allows nuts, then you can use ground roasted hazelnuts for a delicious nutty choc spread.
You learn something new every day, and this morning I discovered my husband had never tried bacon with maple syrup (sorry if that’s not your cup of tea). But safe to say after this breakfast, he’ll be trying it again. I made an old favourite for a Sunday morning treat, french toast. Here’s how to make 8 slices for your fam:
1 loaf of brioche (I purchased from local supermarket)
1/2 cup of milk
1/2 teaspoon powdered cinnamon
Fruit – I used bananas and strawberries
Pure maple syrup
Method In a bowl, combine eggs, milk and cinnamon and place thick slices of brioche in the mixture. Make sure the slices are coated well in the egg. Heat a non stick fry pan and add a little butter. Fry the slice of brioche like you would a well done egg, pushing down on the brioche with an egg flipper. Top the cooked french toast with fruit and maple syrup (bacon optional, of course).
I know every parenting book says not to reward a fussy eater/toddler with dessert, but it’s kind of the only thing that works for us. I’m lucky in that Sunday loves a lot of fruit, so a small bowl of strawberries is happily seen as dessert. Mumma stepped it up a notch this week though with ‘ice creams’ made from greek yogurt and berries. It was a fun little cooking activity for Sunday and I, where we layed out cupcake papers on a tray and spooned in the yoghurt, topping them with blueberries and raspberries. We popped the tray in to the freezer for a few hours and by the time dinner was over, she had her very own ice cream* treat.
I hope you are having a great week!
*Sunday is only three, so still totally convinced that anything white, frozen and cold is truly ice cream .
Every now and then a package arrives in the mail that is too good not to share in it’s entirety. WD gifted me a box last week with a lovely collection of sweet things to accompany the stylish little My Passport Ultra hard drive (I just love how tiny it is) – and it couldn’t have come at a better time. My photo library is in a shambles, and the thought of something bad happening to my laptop (and losing all those badly filed photos) scares the life out of me. So, this weekend I’m going to set aside a chunk of time to organise and store all those precious memories of little Sunday. Also pictured above is a collection of stationery from Kikki K, yummy rock candy from Suga, and a lovely set of magnets from my Instagram photos that were also included in the package, from Origami. See what I mean about happy mail?! I hope you have all had a great week.