Friday, 25 July 2014

Cheesey Chicken and Bacon Rolls


I couldn't stand pork before I got pregnant, and now I will happily gobble up anything wrapped in bacon! How weird is that. When dealing with cravings, you can (and should) indulge, just be sure to include some good stuff too. A balance of carbohydrates, proteins and fats forms the foundations of our diet. I like to serve these Cheesey Chicken and Bacon Rolls with seasonal vegetables. Root vegetables are naturally sweet and nourishing for the spleen (great in the first trimester of pregnancy), while dark greens are rich in iron, an so are good for nourishing the blood and liver.

Ingredients

8 Boneless, skinless chicken thighs
30ml (2 tbsp) Wholegrain mustard
100g (4 oz) Gruyere or cheddar cheese
8 Slices of smoked streaky bacon
8 Cocktail sticks

With Seasonal veg of your choice, we opted for minted peas & asparagus, with sweet potato mash...

Minted Veg - shell peas, slice asparagus, leave tops whole, steam for 4 mins, chop mint, mix with butter.

Sweet Potato Mash - peel sweet potato, boil in salted water for 10 mins, drain, mash, with butter, salt and pepper.

Preparation method

1. Spread the mustard over the rolled out chicken thighs and place a thin slice of cheese on top. Roll up the highs.

2. Stretch the bacon with the back of a knife and wrap tightly around each thigh. Secure with cocktail sticks.

3. Place in the roasting tin and cook in a pre-heated oven at 220c until thoroughly cooked and golden.

4. Serve with seasonal vegetables. 

Wednesday, 23 July 2014

Wildfox Maternity Wear!

How gorgeous is this Wildfox range for a Pea in the Pod Maternity? Or is it just the gorgeous Amanda Booth, who's deliciously pregnant, that I'm loving so much? Either way I figured these pictures were well worth a share. 

Enjoy!











If you want to see more of Amanda (and no one could blame you!), she's sharing loads of pregnancy pics here on her Instagram.

Thursday, 17 July 2014

Recipe of the Day: Yum Salad


I LOVE Papaya. I ate a lot of it when I was pregnant. Eating this salad salad the other night brought back some lovely memories. The reason I don't eat it all the time now is that it can be quite expensive to buy in UK supermarkets. I used to treat myself to the biggest, ripest one I could get my hands on, chop it up and eat it all in one go! This salad only calls for a small one - so fear not - and it's super healthy too!

Ingredients

Serves 2

1 Large carrot, pealed and thinly sliced
1/2 Cucumber, de-seeded and thinly sliced
1 Small papaya, de-seeded and thinly sliced
1 Red chilli, de-seeded and thinly sliced
10 Radishes, thinly sliced
4 Spring onions, thinly sliced
Handful of bean sprouts
Small bunch of coriander, chopped
Hanful of toasted peanuts, crushed

For the dressing…

Juice of 1 lime
1Tbls of fish sauce
1Tsp of soy sauce
1Tsp Palm sugar

Preparation method

1. Combine all ingredients together in a serving bowl and add the dressing. Enjoy!

Tuesday, 15 July 2014

Losing the last LBs


Here are some general guidelines - that even nursing mummies can safely follow - to help loose those last few pounds.

These tips are rooted in nourishing your body, whilst aiding your digestion to help beat the bloat naturally. They're a great way to kick-start healthy habits for life, and to feel your best post-pregnancy -at those all important 1st Birthdays, beach holidays, and BBQs.

1. Aim to start every day with warm water and lemon. It will wake up your digestive system, assists in flushing out toxins, and it's alkalizing for the body.

2. Increase water-containing, alkaline vegetables and vegetable-based juices, particularly in the morning. When aiming for an alkaline diet, dark leafy greens and most green vegetables are great choices.

3. Drink lots of water (room temperature, ice water will hamper digestion) and herbal tea to assist in
flushing out toxins and keep you hydrated, but try not to drink water during meals. Add cucumber, lemon or mint for extra flavor and alkalinity.

4. Try to cut out alcohol, sugar, and dairy. If you're worried about not getting enough calcium, there are plenty of non-dairy calcium rich alternatives to milk. These include (but are not limited to) hummous, peanut butter, sardines, almonds, raw carrot, and green beans. Plus there are plenty of fortified nut and grain milks on the market.

5. Aim to stay raw until lunch or dinner. I find avocados help satiate hunger, just don’t overdo it.

6. Try to eat the raw ingredients on your plate - like salad - before cooked food to help aid digestion. Avoid raw cruciferous veggies like cauliflower, broccoli and Brussels sprouts as they tend to create gas.

7. Eat fruit alone or leave it alone.

8. Take Omega-3 daily. You can strip abdominal fat by consuming omega-3 on a regular basis. Omega-3 helps improve insulin sensitivity, which shrinks fat from your waistline. It also activates the thyroid hormone for a faster metabolism.

9. Eliminate every day. If you're not eliminating on your own, amp up your exercise - a brisk buggy walk will do - or try a natural supplement such as Tejaswini.

10. Eat breakfast like a king, lunch like a prince, and dinner like a pauper.

Sunday, 13 July 2014

Orange Marmalade Cake


Ever since I had a slice of orange cake at a village fair in Winchelsea I've wanted to recreate the taste. I'm really pleased with how this attempt turned out, it's my best sponge to date, and the addition of marmalade makes it extra special in the taste department.

I'm really enjoying learning to bake, and recipe's like this one are perfect for beginners. It's a lovely light sponge, always very popular, and is especially good on the day it's made.

Ingredients

175g (6oz) Softened butter - if mixing by hand like me, be sure that the butter is a creamy spreading consistency before mixing the ingredients together.
175g (6oz) Caster sugar
3 Large eggs, beaten
175g (6oz) Self-raising flour
1 1/2 Level teaspoons baking powder
Grated rind and juice of 1 large orange

To finnish

about 2 tablespoons marmalade
110g(4oz) Icing sugar
Finely shredded rind and juice of 1/2 orange

Preparation method

1. Pre-heat the oven to 180C/Fan 160C/Gas 4. Grease a 20cm (8 in) deep round cake tin.

2. Measure all the ingredients for the cake into a large bowl and beat until thoroughly blended. Turn into the prepared cake tin and level the surface.

3. Bake in the pre-heated oven for about 35 minuets until well risen and springy to the touch. Leave to cool in the tin for a few minuets then turn out, peel off the parchment and finnish cooling on a wire rack.

4. Measure the marmalade into a small pan and gently warm through. Brush over the top of the cake. sift the icing sugar into a bowl and mix in the orange juice to a coating consistency. Pour over the top of the cake and gently spread out with a small palette. Leave to set and then decorate with the shredded orange rind.

Tuesday, 8 July 2014

Lately in pictures

Hello English summertime!


£4 paddling pool = hours of fun!


Our beautiful friends came for a visit.


Good times were had at the Eridge horse trials.


Walking is fast approaching.


a month away from turning 1...


To be continued!

Monday, 7 July 2014

Decaf Coffee Cake


This cake is basically a Victoria sandwich sponge with some coffee added into the mix - and it's fantastically easy cake to make. Here I'm using decaf coffee which makes it perfect for children or anyone sensitive to caffeine - so a good choice for pregnant women and breastfeeding mothers. 

Ingredients 

4 Large free range eggs
2 Heaped teaspoons of instant decaf coffee granules
225g (8oz) Softened butter
225g (8oz) Caster Sugar
225g (8oz) Self-raising flour
2 Level teaspoons baking powder

For the filling and topping
50g (2 oz) Softened butter
175g (6oz) Sited icing sugar
1 Tablespoon decaf coffee granules

Optional… coffee beans to decorate.

Preparation method

1. Pre-heat the oven to 180C/Fan 160C/Gas4. Grease two 20cm (8 in) sandwich tins then line the base of each tin with baking parchment.

2. Break the eggs into a large bowl, beat with a fork then stir in the instant decaf coffee until dissolved. Add the remaining ingredients and beat until though roughly blended. Divide the mixture evenly between the tins and level out.

3. Bake in the pre-heated oven for about 25 minutes or until well risen. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

4. To make the butter cream filling and topping, blend together the butter, icing sugar, and 1 heaped teaspoon of instant coffee granules dissolved in 1 tablespoon of hot water until smooth, add some milk if necessary. when the cakes are completely cold, use half the butter cream to sandwich the cakes together. Spread the remaining butter cream on top.