After over-indulging in chocolate and sweets over Christmas, I had been feeling rather uneasy about how reliant I’ve been on refined sugars to get me through the day. So I’ve been on a no-sugar mission since the start of this year.
A couple of weekends ago, I made my first ever Christmas pudding.
If your baby is coming up to weaning age, you might be wondering where to start. Which flavours will your child feel drawn towards, and which will they spit out? Should you wear a smile or a raincoat? Is it best to start with fruit or vegetables, invest in a gallon of baby rice, choose baby-led weaning, or just throw your hands up in the air and admit you don’t have a clue?
My kids don’t seem to think that it’s a perfect picnic unless there’s also a bag of crisps present.
Take a look at some of my favourite kitchen gadgets and tools for serving up healthy summer food and drink to your children. (But of course these kitchen helpers will work the rest of the year round too.)
I’m really loving the current flurry of bento boxes in the shops – they’re such a lovely idea for kids’ lunchboxes.
It was my daily treat of two squares of chocolate every evening that did it. Over time this indulgence had morphed into three, then four squares, and sometimes more. But what really troubled me was that even when I didn’t fancy it, I would tuck in – as though it was my right.
While it would be lovely to be the kind of mum who knocks up pastry, bubbling stews and veggie-packed risottos after the school run, it’s just not going to happen. So – as I think I’ve said before – there will always be room in my freezer for a box of fish fingers.
The start of the school term is the signal to step into a world of pencil cases, permission slips, assemblies and reading books.
When I go out to eat, if I’m feeling dog-tired, I might order steak – I find it really perks me up on a my-kids-have-been-too-noisy-I-can’t-cope kind of day. The immediacy of the effect is probably more psychological than anything to do with the high iron levels in red meat. (Sadly, the mineral just doesn’t affect energy levels that fast.) But still, who cares if the dish makes you feel better?
I haven’t made burgers in years, but I’m going to start serving them more regularly now – I’ve been inspired after learning just how many nutritious ingredients you can actually pack in them.
Have you ever checked your onions when cooking healthy soups, tagines and stews, and find they’ve gone all brown when you actually you wanted them to turn translucent instead?