Lunch ideas? YES PLEASE! I was exploring Sarah Wilson‘s I Quit Sugar For Life book for any tote-able lunch recipes for Nico. I got bored with his usual lunch choices and wanted to offer him something more wholesome. Say hello to the Paleo Inside-Out Bread!
What’s in it? All the good stuff: Eggs, Almond Meal, Olives, Flat Leaf Parsley, Zucchini etc. I ran out of ham, so I substituted with cooked bacon instead for this recipe – which is equally yummy! I also substituted the grated parmesan cheese with grated edam cheese which is 25% less fat than parmesan (just because that’s what I have in my fridge!).
As a result… *drums roll* Scroll down for the recipe or click here.
Paleo Inside-Out Bread
Makes 1 loaf
- 1 1/2 cups almond meal
- 3/4 cups arrowroot
- 1/2 teaspoon sea salt
- 1/2 teaspoon bicarbonate of soda
- 5 eggs
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon finely chopped flat-leaf parsley
- 1/3 cup pitted olives, halved
- 3/4 cup grated zucchini
- 1/3 cup finely diced ham
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons pepitas
Preheat the oven to 160C and line a loaf tin with baking paper. In a large bowl, mix together the almond meal, arrowroot, salt and bicarbonate of soda. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar. Add the parsley, olives, zucchini, ham and cheese and whisk well, then add the egg mix to the dry ingredients. Mix well to combine, then pour the dough into the prepared loaf tin and sprinkle with pepitas.
Bake for 30-35 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing. Freeze leftover slices between sheets of baking paper in a ziplock bag.
If you’re looking for a delicious tote-able lunch for your toddler/baby, this is my fail-proof recipe for Baked Bean, Chicken & Broccoli Muffins. I adapted this recipe from the Baked Bean Muffins recipe from goodtoknow.co.uk. Honestly, you can add any ingredients you want – because it is such a versatile recipe.
This is perfect for your baby and toddler’s lunchbox. This recipe makes 12 yummy muffins. Enjoy!
Baked Bean, Chicken & Broccoli Muffins
- 160g self-raising flour
- ½tsp baking powder
- 120ml full-fat milk
- 1 large egg, lightly beaten
- 45g butter, melted
- A handful of cooked or leftover chicken, shredded
- 4 broccoli florets, par-cooked and crumbled
- 220g can of baked beans in tomato sauce
- 60g mature cheddar, grated (I use grated edam cheese, because it’s 25% lower in fat!)
- Preheat your oven to 180°C/350°F/Gas Mark 4.
- Grease your muffin tray – or use paper cups, whichever you prefer.
- Sift the flour and baking powder into a large mixing bowl, a little at a time.
- Melt the butter.
- Prepare the milk and lightly beat egg.
- Using a wooden spoon or balloon whisk, make a well in the centre of the flour, then pour in the milk, beaten egg and melted butter. Mix to combine. Do not overwork the mixture as it will result in a tough, dense muffin.
- Stir the baked beans and grated cheese into the mixture, being careful not to over mix.
- Spoon the mix into the muffin tray. Sprinkle some grated cheese on top of the muffins.
- Place the tray into the over and cook for approximately 20-25 mins until the top is golden brown.
- Once cooked, remove the muffin tray from the oven and cool the muffins on a wire rack.
- Baked beans, ham and green peas
- Baked beans, bacon bits and kale
- Minced chicken, green peas and grated carrots
- Any green pesto and ham
CONSTIPATION is a pain in the butt. Nico had pretty bad constipation for the past four days (as a result of having buckwheat galettes for the first time!). He rarely has poopy problems so baking “nuggets” isn’t normal for my little one. TMI, I know.
My remedy? Prunes and chia seeds. I use Hiltona organic prunes which is sulphur-free and they are super moist. Chia seeds are so versatile – I use them in smoothies, breakfast oats, making jam etc. If you don’t have a bag in your pantry, get one now! Plus, it is awesome for constipation.
I cook the prunes with Ceres Organic millet cereal, and top up with plum slices. Don’t forget to sprinkle some chia seeds! Scroll down for the recipe and try it – bubba will love it:
Millet Cereal with Prune, Plum and Chia Seeds
- 1 – 2 tablespoon millet cereal
- 1/2 cup water
- 2 pieces dried organic prunes
- 1 small plum
- A sprinkle of white chia seeds
- Chop the dried organic prunes and cook them in 1/2 cup of water in medium-low heat.
- Once the prunes soften, add 1-2 tablespoon of millet cereal. Stir continuously until the cereal thickens. Add water if the consistency becomes too sticky.
- Once its cooked, add the plum slices and a sprinkle of white chia seeds.
If you like to sweeten the millet cereal, you can add one chopped medjool date. I promise it will taste yummy! Enjoy.
I am a BIG Sarah Wilson fan. More accurately, I love her work and recipes from her “I Quit Sugar” recipe books. As a sugar addict, I had to check out her book simply out of curiosity. WHY? Because… why would anyone quit sugar? Who says NO to macarons?! After checking the first “I Quit Sugar” book, I realised it was really about eating whole foods and saying goodbye to processed food. Essentially, fructose is the bad guy. Prior my “I Quit Sugar” fanaticism, I have been on mission to heal my gut and her recipes seem to fit the bill. I have been religiously cooking from her book(s) almost every day. And yes, I can testify that her recipes are awesome.
Tonight, my 14-month old toddler, Nico had her “Sustainable Fish & Chips”. I served it together with mashed potato with kale and green peas. You can easily cook this for the whole family. This dinner was prepped and cooked in 45 minutes. Needless to say, Nico finished the entire dish! You can click on the link above for the recipe or scroll down:
Sustainable fish & chips by Sarah Wilson.
Coat the fish with grated parmesan cheese.
Blended white fish with chopped chives, salt and black pepper.
Sustainable Fish & Chips
- 1 medium sweet potato (300g), cut into 1cm thick chunk fries.
- 1 tablespoon olive oil or coconut oil, melted.
- 300g sustainable bream fillets or offcuts.
- 1/3 cup almond meal.
- 1 egg.
- 2 teaspoons chopped chives.
- 1/2 teaspoon sea salt.
- 1/2 teaspoon black pepper.
- 1/2 cup coarsely grated Parmesan cheese.
- 200 g bag of coleslaw mix.
- 1 tablespoon chopped fermented cucumbers (or pickles).
- 1/2 tablespoon capers.
- 1 tablespoon spring onions.
- juice of half a lemon.
- 1/2 cup mayonnaise.
- pinch sea salt, pepper and cayenne pepper.
- 1. To make Tartare Sauce, pulse the fermented cucumber, capers and onions in a blender or food processor (not too fine; you don’t want a purée). Add the lemon juice, mayo and seasoning, and stir.
2. Preheat the oven to 200°C / 400°F / Gas Mark 6 and line a baking tray with baking paper.
3. Toss sweet potato in oil. Spread on prepared baking tray, leaving room for the fish fingers and place in oven for about 10 minutes before adding fish to the tray.
4. Meanwhile, to make the fish fingers, blitz the fish with the egg and almond meal in a food processor or using a stick blender, in batches if required. Transfer to a bowl and add the chives, salt and pepper. Mix well using a spoon. Measure out ¼ cup of the fish mixture at a time and form into eight logs using your hands.
5. Coat each log in Parmesan and place them on the baking tray.
6. Return tray to oven and bake for 20-25 minutes, turning logs halfway through, until Parmesan is golden and the fish fingers are cooked through.
7. Divide fish, chips and coleslaw between a plate and a lunchbox. Place lunchbox in the fridge for lunch tomorrow.
8. Serve with tartare sauce.