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For me, my food journey has been life long, for as long as I remember I’ve been totally in love with eating and as for cooking, that began when I was old enough to reach the stove. Through disaster and constructive criticism to where I am now, a chef of 18 years having worked for some fabulous restaurants around Sydney, including my own Italian Trattoria, I spent some time working in the UK and now I am a proud mother of two beautiful girls who I have been just dying to take on a life long adventure of delicious nourishment.

Since reaching my 30’s I have taken a huge interest in health and have become a big believer in using food as medicine. Since bringing my two girls into this world it has never made more sense, that maintaining good health through food really is best when addressed from a very young age, from the beginning, only then will a child grow with a deep understanding that real food is indeed that. Whole foods are real foods.

At age 33, recently engaged to my partner Chris and pregnant with our first daughter I was inspired to take on yet another challenge (because a business and a first baby wasn’t about to be hard enough!) I spent a year studying holistic health through the Institute of Integrative nutrition. Here I learned about over a hundred dietary theories and lifestyles and if I was to take away anything from the course it would be this, not everyone is suited to one theory and not one diet is right for everyone. But one thing is for sure, eating as many vegetables and fruits that we can squeeze into our diet is nothing but beneficial for our health no matter who we are or where we’re from. Eating free range, grass fed and organic where ever possible is best and also that love and happiness, movement and breathing and finding activities which fill your cup are just as essential for good health as the food that you choose to eat.

What does a chef do once children are on the cards? I have had some work writing recipes for Marley spoon but I now I spend my days cooking for close to a hundred small children at a childcare centre, and can I say, going to and from work with my own two girls is a privilege that not a lot of women get the opportunity.

Please let me take you on our journey of exciting, healthy and delicious food ideas, recipes and experiences for you and your little ones to enjoy together.

And just so you know, I don’t believe in deprivation when it comes to treats but I do believe in restraint.

Subbing in healthier options where ever possible so our food can be beneficial even when it tastes naughty is how I like to cook.

Healthy bodies are happy bodies.

Much love, Beck x

 

Pumpkin, chicken and sage pasta that will warm the soul

Pumpkin, chicken and sage pasta that will warm the soul

Rebecca Hodges
Recipes, kids food, pasta, family

Those days when life throws you a few curve balls and need something quick, nourishing and crowd pleasing in a flash or you simply want something comforting on the table in 30 minutes.

Pumpkin is a big all rounder in our house, it’s so versatile and delicious in the cooler months but it is also a beautiful vegetable for helping us to feel grounded on those cold, windy, unsettled days. Ultimate comfort food.

The combination of pumpkin, sage and chicken is a classic marriage of flavours which are incredible together, all wrapped around some pasta topped with finely grated almonds and salty sheeps milk cheese is like a big warm hug in a bowl.

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Recipe serves 3 - 4

prep time 10 minutes

cook time 20 minutes

Ingredients:

3 tbs extra virgin olive oil

1 large brown onion, chopped

4 cloves garlic , crushed

1 rasher of bacon, finely chopped

800g pumpkin, peeled seeded and diced (2cm)

1/8 tsp fine grated nutmeg

6- 8 large sage leaves, chopped

1 cup good chicken stock

250g San Remo brown rice penne pasta

1 chicken breast, sliced thinly

1/4 cup almond milk*

1/2 cup Italian parsley, chopped

1 cup baby spinach

Pecorino to serve

Almonds to serve

Method:

Bring a large pot of water to the boil. *

Heat oil in a heavy based saucepan and cook the onions on medium heat for around 5 minutes until they’re translucent and softened, add in the garlic and bacon and cook a further 2 minutes, stirring frequently.

Add the pumpkin to the pan with the nutmeg and sage, stir through the onion mix, pour in the stock and cover with a lid, allow to cook for 10 minutes until the pumpkin is tender. Check the seasoning and if desired add sea salt and cracked pepper to taste*.

The pumpkin should be softening and becoming saucy when stirred.

Meanwhile cook the pasta as per cooking instructions. Reserving a cup of the cooking water.

Add the chicken to the pan with the pumpkin and cook for around 5 minutes until cooked through, stir through the almond milk, parsley and the spinach, once heated combine the pasta with the pumpkin sauce, add a little pasta water to loosen if too thick.

Serve immediately.

Use a microplane or the fine side of a grater to grate over some pecorino cheese and almond. Buon appetite!

Keep cosy out there xxx

*Pumpkin is very high in Vitamin A which is particularly good for eye health, immunity and reproductive health.

*When cooking for babies and young children it’s good to be mindful of salt content as too much isn’t good for young bodies. The salt in bacon, cheese and if using a store bought stock are already salted ingredients so adding extra salt to the dish isn’t recommended for young kids.

*Use which ever milk you have on hand.

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