Tag Archives: cooking for kids

Make your very own Roasted Tomato Pasta Sauce

Have you looked at the ingredients in a jar of commercial processed tomato sauce lately?

All food that is processed has preservatives added to it to keep a long shelf life, and let’s not forget that most jarred tomato sauces are also heavy-handed with unnecessary amounts of sugar, salt and oils. Call me crazy but I just do not see the point of adding sugar to a tomato sauce? One also has to consider whether the ingredients used are sprayed with chemicals/pesticides and are in fact Genetically Modified Organisms -GMO’s.

That is a lot to consider for one little small jar of supermarket bought tomato sauce?

Thankfully, as we love tomatoes, my husband grows a lot of lot of them during the Summer Months. We eat as many as we can as they grow, but we do always have an abundance. Not wanting them to go to waste we like to can some for the winter months, and make our own tomato sauces. We do a few different varieties of sauces and the one I am highlighting today is Roasted Tomato.

It is so nice to always have fresh made tomato sauce in the refrigerator, especially made from ingredients which we know to be safe in quantity and quality.

A tomato pasta sauce can be as simple as 6 ingredients – tomatoes, onion, garlic, oregano, olive oil & sea salt.

What You Need

  • 12 San Marzano Tomatoes (cut in half long ways)
  • 3 Beefsteak Tomatoes (cut in to pieces of similar size to the San Marzano tomatoes)
  • Full Head of Garlic (peeled of skin)
  • 2 Sprigs of Oregano (remove leaves from stem)
  • 3 Small White Onions (cut lengthways into thin slices)
  • A quarter of cup of Olive Oil
  • Sea Salt to taste

Read More Willy B Mum

Coconut, Blueberry, Banana, Macadamia Nut Mini-Muffins

These mini-muffins are perfect for breakfast

My little boy has allergies to cow dairy products and gluten, so not wanting him to miss out, I created this gluten-free, dairy-free, vegan, sugarless mini-muffin recipe by taking and adding from a few different recipes.

It was my first time experimenting making muffins, and besides over cooking the first batch a little too much, these turned out surprisingly well; being super moist and really delicious. I am very proud of myself!

Happily, Miles Storm was eager to help out in the kitchen which turned into a fun afternoon activity for both of us. Cooking with him is such a lovely bonding experience – a lot of mess, a lot of questions and a lot of laughter!

I suggest serving the mini-muffins plain (above photo) as part of a healthy breakfast, or even decorated (bottom photo) with toppings like fresh banana. Who doesn’t love bananas! Alternatively, as a special treat, dress the mini-muffins with sprinkles. For this batch I used the Australian multi-colored alternative known as “hundreds and thousands”.

Enjoy.

WHAT YOU WILL NEED

  • 2 Cups of Almond Meal
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of coconut oil (I used Trader Joe’s Organic Virgin Coconut Oil)
  • 1/3 cup of apple cinnamon sauce (I used Trader Joe’s Organic Apple Sauce with Cinnamon)
  • 1 cup coconut water
  • 1 very ripe banana, mashed until smooth
  • 1 cup of macadamia nuts, chopped small
  • 2 cups of organic blueberries
  • 1/4 cup of coconut shreds

Read More Willy B Mum

Apple, Coconut, Roasted Butternut Squash Soup

Ever since starting this Blog 6 months ago, I have become a domestic goddess with an emphasis on cooking (as my girlfriend Yfat put it). It is in part that now being a mother I want the very best for my Son. It is important to my husband and I that he eats good, healthy, mainly organic clean foods. Secondly, I also need material to write this blog!!

As I have written before, Miles Storm is a vegetarian (eating a small amount of fish sometimes at his father’s request not mine) who cannot eat any cow products or any products with gluten. I have also been a vegetarian for 22 years. In my opinion it is a healthier way to live. With that said, it means that we are always coming up with new awesome things to make, my family is in a stage of exploration, oh yes we are.

At the moment, Miles Storm is going through a phase where he likes to dip his pasta in tomato pasta sauces. He will say “Dip, Dip, Pasta, Pasta”. Today, I thought I would try something different for lunch and came up with my take on a soup in one of my Vegan cookbooks.

I also must admit that this is the first soup I have ever made! Yes, you heard me right. It was so easy to make and I am so happy with it, and the most important thing is Miles Storm loved it too! Can’t wait to make it for Thanksgiving dinner this year!

My version of the Apple, Coconut, Roasted Butternut Squash soup topped with sautéed kale, onion and jalapeno!

WHAT YOU NEED FOR SOUP

  • 1 organic apple of your choice (I used a granny smith), peeled and diced
  • I large organic butternut squash, peeled and cut into small pieces
  • 4 tablespoons of olive oil
  • 2 cups of light coconut milk (I used So Delicious Unsweetened Coconut Milk Beverage)
  • 1 large white onion, chopped in small pieces
  • 2 cups of organic low-sodium vegetable broth
  • 3 teaspoons of curry powder
  • 3 teaspoons of ginger
  • Tiny bit of nutmeg
  • Salt and Pepper to taste

Read More Willy B Mum