JulieBhosaleAchive

This recipe has been inspired by one of my special one-on-one clients who needs something D/F, G/F, S/F and onion and garlic free to help ease her little girls wind and colic while breastfeeding. I am also always on the look out for different way to get vegetables in to little ones (my boys included). Not to mention I am slightly obsessed with the new super seeded organic oatcakes from Nairns! This humus is very easy to make - I promise as I literally made this with both boys in the kitchen helping! Ingredients: 1 Large orange sweet potato Olive oil (for roasting) 1 can of chickpeas (drained) 3 tb of good quality peanut butter ( I recommend Pics ) 1 tsp of cayenne pepper Directions: Pre-heat to oven to 180 degrees. Peel and dice the sweet potato before placing on baking paper in an oven tray. Cover with olive oil and place in the oven to roast for about 30mins or until tender. Place the sweet potato into a food processor along with the chickpeas (drained before), peanut butter an...

Ingredients 400g (or 2 small jars (195g) of almond butter 8 Tb of coconut oil (well softened) 2 heaped spoons of honey 1 dash of vanilla essence Note: You can easily make this with half the mixture (almond butter can be expensive) you just need a small tin to set (if you want it high) or personally I found when I did a thin layer in the square cake tin it was more than enough as this is quite filling! Directions 1.Place all ingredients into a bowl and mix together. 2.Pour into a small tin lined with baking paper. 3.Freeze for about 15mins (or place in the fridge for an hour). 4.Slice and serve! Due to the coconut oil (especially in summer) I would keep this in the fridge (or even the freezer still) xxx Dr Julie Bhosale

I love a good brownie....actually I love anything that comes in a 'chocolate' form....so I am always on a mission to create new healthy versions of my fav sweet treats. You just have to look through my dessert blog recipes to know this!. A healthy brownie recipe has been on my 'hit-list' and finally after a few attempts I nailed this on the weekend. I really wanted to create a brownie recipe that was dairy-free as many breastfeeding mums I know can end up cutting this out to help with reflux but in fact it turned out even more healthy than I thought...as this beauty is dairy-free, gluten-free, free of refined sugar (just some dates for sweetness) AND better yet is packed full of good fats, iron (in the nuts) with some anti-inflammatory properties from coconut and coconut oil! If you are unsure about coconut oil you can read my earlier blog on the low down on this here.  I think you will be really surprised by how easy this is - that is always my thing with recipes they ...

Let us be honest, potato chips are quite irresistible. However, heavy processing of them has effectively rendered a favourite snack or side dish with very little nutrients and a few nasties in there. This recipe of mine is not fancy by any measure but turns our humble potato, skin still on into a homemade version which will be gobbled up (by big and little people) in seconds flat! Ingredients: 2-3 Russet Potatoes 2 Tb Extra Virgin Olive Oil 1 tsp of paprika 1 tsp of coarse salt Directions: 1. Pre-heat the oven to 180 degrees and line a baking tray with non-stick paper. 2. Cut the potatoes into slices (use my photos as a guide to how thick!) and place into a large bowl. Add the olive oil, paprika and coarse salt then mix together. 3. Place potatos in single rows on the baking tray (you may need to do two lots depending on how many potatoes you use and how big your tray is). 4. Bake for approximately 30-40mins until the chips go golden brown. 5. Allow to cool for a bit and you can add a ...

I love making vegetable dips...I do not get a lot of time now in the kitchen (especially on my own!) but making a vegetable based dip is something which I can whip up fairly easily and is not too delicate for when I have little helpers. This cauliflower dip is nice and light a fluffy so makes for a good lunch box addition. You can easily adjust the other ingredients or add a bit more extra virgin olive oil if you like. Ingredients: 1/2 Head of cauliflower 1 Tb of olive oil 2 Tb of yoghurt 2 Tb of hulled tahini 1 Tb of lemon juice (or a good squeeze) Directions: 1. Preheat the oven to 180 degrees and line an oven tray with baking foil. Chop the cauliflower into small floretts and place in the try covering well with the olive oil. 2. Bake until the tops go slightly golden (approximately 20 minutes). 3. Place the roasted cauliflower, remaining oil, yoghurt, hulled tahini and lemon juice into the food processor as well. 3. Simply blend all together. You may need to push the sides down a bi...

This is a ridiculously super simple recipe - literally made with three ingredients which is a great way to explore egg (and leafy greens for the matter) for little ones. Some babies struggle with the texture of egg so this is something a bit different which is grain free and dairy free. You can adapt this to include pretty much any vegetable, and feel free to add some herbs as well. Ingredients: 10 Eggs 1 cup of spinach or silverbeet, chopped finely 1/2 cup of red capsicum, diced finely 1 tb of coconut oil (for greasing the muffin tin)   Directions:  Preheat the oven to 180 degrees and grease the muffin tin well with coconut oil (you could also use silicon cups, I would lightly grease these still). Break the eggs into a large bowl and whisk together. Place in the greens and capsicum into the bottom of each muffin hole. Pour the egg mixture over the top. Bake in the oven for approximately 20 minutes. These may bubble up but they will collapse back down. Take out and a...

Now I know I had you at the title of this recipe but I feel that I may just need to reassure you a bit more that these 'energy bombs' are indeed not just enticing but also good for you! These are what you would call high fat - they are very much packed full of good fat from peanut butter, coconut oil and butter. There has been a lot of emerging research around the importance of fat - including saturated fat. A lot of the work I do with mums one-on-one (especially in my kick-start package ) is looking at this and ways to increase these fats to help prevent cravings. This is where I find these energy bombs to be gold - or rather chocolate peanut buttery bites of gold! With next to no carbohydrate or sugar (except what is naturally there a little bit) these will not produce a big blood sugar spike at all AND provide much needed energy - ideal for that dangerous 3pm time (or breastfeeding marathons!). My only disclaimer here is that these are not sweet, and do taste high in fat (wh...

The title says it all! Peanut buttery goodness with banana and blueberries (a match made in heaven) created into little muffin morsels which are gluten free, dairy free and sugar free! This recipe is made with coconut flour so is totally gluten and wheat-free and the blueberries provide just that little bit of sweetness. This is a perfect snack option for little ones, including infants as there are no grains at all (read why I do not recommend babies having grains or baby rice here ). It is also a great way to include peanut butter into little ones diets. Starting babies off on allergenic foods (including peanut butter) is hot topic at the moment, one which I cover in detail on my Starting Solids Tours - last one in Christchurch this weekend (for this half of the year) plus I have a whole section on this in my upcoming book.... I know, I know - it is coming I promise....you just have to wait a wee bit longer until August! But I do touch on this briefly in my Starting Solids Guide and...

We are just starting to get onto 'official' lunch box making. In preparation for this time I am trying to create as many lunch box snack options so I have them up my sleeve. This recipe makes great use of the original Nairns Oatcakes ( read my earlier review on these here ). In addition this recipe is also nut free and wheat-free (can also be made dairy-free!), using a little bit of honey and raisins for some sweetness. There is something very enticing about the smell of apple, cinnamon and oats...you will have little people checking out the oven for sure! Ingredients 2 apples 1 box of Nairns Oatcakes 1/2 cup of desiccated coconut 1 tablespoon of cinnamon 4 tablespoons of honey 100g butter (or coconut oil if dairy-free) 1/2 cup of raisins 1 egg Directions 1. Preheat the oven to 180 degrees and line a shallow brownie tin with baking paper. 2. Peel and roughly cut one of the apples. This is to make an apple puree. I just made this really fast in the Avent combined steamer blender...