First Post For New Beginings

I guess for my first post I should first tell you a bit about myself and why I have started this blog.  I'm Hayley 28 year old Mother of two a boy who will be 3 on October and a girl who is 18 months old next month, oh how time has flow and defiantly have my hands full with these two.  I currently live in Melbourne Australia originally from Tasmania Australia, I miss my family and friends from back at home and all the fantastically fresh produce, no where has produce like Tasmania.  I have been with my partner for almost 4 years he also works away alot so alot of meals are for myself and the kids or just myself if I get a chance to eat something better than a sandwich.

I am currently a Student through Australian Institute of Applied Science studying my Advanced Diploma in Nutritional Medicine, which can be tough to try and find time sometimes to commit when you are worn out after chasing two kids all day and sometimes up of a night and sleep deprived.  But I am determined and will get back to it all soon.

We first started our adventure with Whole/Clean eating when I wanted to cut out the crap in my kids diet, brought chips, lollies, chocolate, etc.  We instantly seen a diffrence in his behavour and he seemed alot calmer, he would eat a banana and weetbix and possibly a yoghurt for breakfast, morning tea was usually fruit such as sliced apple and blueberries or if I got the chance home baking such as clean meusli bars, muffins or cookies, lunch was usually a sandwich of cottage cheese, saltanas and grated carrot on wholemeal or grain bread, or a tuna mayo, afternoon tea was usually puree non sweetened apple, cheese and brown rice crackers, for dinner his favourite meals would be spaghetti bolognaise, curry chicken packed full of veggies with cous cous.  Now he will barealy eat anything other than puree fruits, yoghurt or sandwich, barely touches fruit, does not touch veggies at all anymore.

So this blog is our journey eating for a better life especially for my two kids, turns out my son's behavioural problems are possibly because he may be Autistic so he is now on the waitinglist to see someone for an assesment and the help needed to get him back undercontrol and have my little boy back.

Anyway as for today both kids managed to entertain themselves happily while I got a chance to bake some Date & Macadamia Cookies, Tuna Patties and an Asian Inspired Rice Noodle Salad.

Date & Macadamia Cookies

(Originally Cranberry & Macadamia Cookies)

Ingredients

1/2c (56g) macadamia nuts, crushed
3/4c (60g) oats
1/2c baking stevia (adjust to desired sweetness)
1 tbs baking powder
2 tsp (10g) psyllium husk (or flax)
1c (227g) greek yogurt
1 tsp pure vanilla extract
1/4c sugar free maple syrup (or honey, regular maple syrup, agave, etc)

1/4c (40g) dried cranberries* (no sugar added)
1/8c (14g) cacao nibs*

Directions
1. Pre heat your oven to 350 degrees.
2. Line your baking sheet with parchment paper.
3. In a bowl, whisk together your dry ingredients: macadamia nuts, oats, stevia, baking powder and psyllium husk.
4. Mix in your greek yogurt, vanilla and maple syrup (or honey, etc).
5. Stir in your cranberries and cacao nibs.
6. Using a tablespoon, drop your batter onto your parchment paper.
7. Bake cookies for ~25 minutes or until the edges are golden. The middle will still seem a bit soft, but they will set while cooking.
8. Allow to cool before serving.

Tips & Bonus Information
Nutrition: (per 1 out of 10 cookies) Calories: 102.7, Protein: 3.6g, Carbs: 10.9g, Fat: 5.5g (1g Saturated), Sodium: 19mg, Fiber: 3g (Net Carbs: 7.9g)

Origional Link: ingredients of a fit chick

Blueberry Cardamon Raw Cheesecake Tart

Makes 9 tarts

For the Crust

1 cup total of mixed nuts of your choice (I mixed walnuts and cashews)

8 medium dates, pitted (about 1/3 cup)

pinch of salt

1/4 teaspoon cinnamon

2 Tablespoons coconut oil

For the Cheesecake Filling

1 cup raw cashews soaked in water at least 2 hours

1 teaspoon lemon juice

2 Tablespoons raw honey

2 Tablespoons coconut milk (full fat!)

2 Tablespoons coconut oil

pinch of salt

1 teaspoon vanilla

For the Blueberry Topping

2/3 cup blueberries

1/4 cup coconut milk (full fat!)

2 Tablespoons coconut oil

1/4 teaspoons cardamon

1 Tablespoons honey

In a food processor add the nuts. Pulse until they are broken up. Add the remaining ingredients and continue pulsing until it looks like a dough. Don't over process in to a butter, some larger pieces are ok.

Grease a muffin tin with butter or coconut oil. Press the crust in to the bottom of six (regular size) muffin molds. Place in the fridge.

After you clean out the processor add all of the ingredients for the cheesecake layer. Run the processor until the mixture is very smooth. You may have to scrape down the sides once or twice. If you have a Vitamix, congrats! You're life just got easier and I'm insanely jealous of you. Use it for this.

Pour the cheesecake mixture on top of the crusts and try and smooth the tops just a little.

After you've cleaned your processor once again, add all the ingredients for the blueberry topping. Let it rip until everything is smooth. Pour over the top of the cheesecake.

I like to freeze these because it's much easier to remove them from the tin. Freeze until firm (about 4 hours). Remove and enjoy frozen or let sit for about 15-20 minutes so they are just chilled and creamy.

I made these gorgeous little cheesecakes when my parents and sister came over for dinner Saturday night was a hit, my almost 3 year old son wasn't to impressed as they were to cold haha, and my 18 month old just wanted a yoyurt (yoghurt) so little disappointing  but my sister, dad and mother all enjoyed.  I especially made these as they are wheat free and dairy free both of which upset my mother.

Tuna Patties with an Asian Inspired Rice Noodle Salad

Tuna Patties

2 6-ounce cans tuna

2 teaspoons Dijon mustard

½ cup panko bread crumbs (or crumbled crackers or mashed potatoes)

1 teaspoon lemon zest

1 Tablespoon fresh lemon juice

1 Tablespoon water (or liquid from the cans of tuna)

2 Tablespoons chopped fresh parsley (measure after it’s chopped)

2 Tablespoons chopped fresh green onions, shallots or chives

Sea salt and freshly ground black pepper to taste (I used ½ tsp. salt and a few grinds of pepper)

A couple dashes of hot sauce or tabasco

1 large egg (I imagine you can substitute 1 Tablespoon ground flax meal mixed with 3 Tablespoons warm water.  Just let it sit for 15 minutes before you add it to the tuna mixture.)

3 Tablespoons unrefined olive oil or ghee

1 Tablespoon unsalted butter or ghee

Drain the liquid from the tuna cans.  If the tuna is packed in water, reserve a tablespoon of the tuna water and also add a teaspoon of olive oil to the tuna mixture in the next step. In a medium bowl, mix together the tuna, mustard, bread crumbs, lemon zest, lemon juice, water, parsley, onions, and hot sauce.  Add salt and pepper and taste for seasoning before adding in the egg.  Add egg to mixture and combine. Line a baking sheet or a tray with parchment or waxed paper.  To make a patty, shape some of the mixture into a ball and then flatten between your hands.  Place all the patties on the prepared tray and refrigerate for an hour so they don’t fall apart when you cook them.  If you’re in a hurry, you can stick them in the freezer for 15 minutes. Heat the oil and butter or ghee in a large skillet over medium heat.  You want the oil and butter to be warm enough so that the patties sizzle when they hit the pan, but you don’t want them to be smoking.  Gently transfer the tuna patties to the pan and sauté until browned, about 3-4 minutes on each side.

Asian Inspired Rice Noodle Salad

Rice Noodles, cooked as directed on package
Carrots, Julianne

Snow Peas, thinly sliced

Garlic Shallots, thinly sliced

Red capsicum, thinly sliced

soy sauce

lemon juice
sesame oil

Just mix all together and enjoy.

Well i did not expect my first blog to be so big, let's hope they will not be so big in the future.

Enjoy