Another 9 hour sleep, a feed, then 3 more hours from my sweet bubby last night= happy mumma. Except that I copped a razor sharp talon in my eyeball and now have the same eye cooties as my bubby, I stayed home instead of heading to church with the fam. And I cooked. But before hubby left, he did get to sample my experimental morning tea, which I'm rather chuffed about: coconut flour, chia pancakes.
Place 1/4 cup of coconut flour, 1/4 cup of self raising flour, 1 low-tide tablespoon of chia seeds, a teaspoon of cinnamon, 1 egg, a splash of whole milk and water into a bowl. Mix, adding more water as needed. The coconut flour is super absorbent, so don't be surprised how much you may need.
When a suitable consistency is reached-mine wasn't very liquid at all- spoon into a non stick pan and cook 'til bubbles appear then flip. Makes 4 pancakes.
Serve with plain yoghurt and berries. So good!
My non teen came over for lunch today when I told her what I was planning on cooking- a sweet potato and chick pea soup with my ready made chicken stock http://arabelleswindow.blogspot.com.au/2014/08/the-best-chicken-stock-ever.html). As Sunday arvo's are usually hot chips with chicken salt from the local fish & chip shop, I wanted a hearty, satisfying alternative to this.
In a stock pot, saute 1/2 a large, roughly chopped brown onion and 2 small or 1 medium sweet potato, unpeeled and also roughly chopped, until tender and colour forms. Add 3 cloves of garlic (yay- it's not for hubby!), and saute some more. Add some curry spices, ground, and stir. Bottom of pot should have a nice, dark colour by now. Add chicken stock- approximately 2 cups. Stir. Add 1 can of chickpeas, undrained. Add half that can of water. Stir again. Bring to the boil, then turn heat down to medium/low. Simmer for approximately 45 mins. Before serving, mash soup roughly while still in pot.
This will be the resulting soup.
For an extra flavour hit, top with herbs of choice. Here, I used coriander.
Dinner was a simple affair. We had one extra teen over, so it needed to be filling. I cooked a simple pasta with bacon, veg and sour cream. There were leftovers. Then I prepared myself a large, but simple salad. I find that big salads are not only appealing to the eye, but they take so long to eat, it's easy to get full by the end.
I shredded some sugar loaf cabbage for the base (sorry hubby, you've gotta let me eat cabbage sometimes!), covered it with some avocado, warmed pre cooked pumpkin, pumpkin seeds, radish, a hint of crumbled parmesan cheese and beetroot ribbons. Then I splashed a generous amount of olive oil, some malt vinegar and cracked black pepper over the top. Really satisfying.
Today's eating went like this...
Breaky: Pear bircher muesli and a cuppa at 6:45am
Morning tea: Coconut/ chia pancakes and another cuppa at 8:45
Lunch: Sweet potato and chick pea soup, followed by small bowl of caponata at 12:45.
Dinner: Large salad at 6:15.
A great day! I also came up with some creative inspiration after visiting the Swell festival yesterday, but I shall save that for my other blog, Hank & Petal .
All of this cooking and getting a healthy mind and body is stirring my creativity once again. Welcome back me!
Until tomorrow :)
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