fullsizeoutput_25f1.jpeg

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

 

Super seedy date and oat bars

Super seedy date and oat bars

Rebecca Hodges
Breakfast, easy meals, family, kids food, Recipes, snacks

Who isn’t a lover of a good muesli bar especially the kids, but it can be hard to find a healthy one that doesn’t come laden with refined sugar or made using some sort of unhealthy fat or oil.

Well these bars are super fast and easy, home made, healthy and absolutely adored by the little ones. They’re kind of muesli bar meets energy ball!

You can mix up what seeds you use which are appropriate for your child’s age and they’re perfect for lunch boxes or after school snacks. They’ve even been known as a quick breakfast for myself from time to time too.

Dates are a big go to in this house for sweet fixes and happen to be a good source of fibre and are also great for heart health. A delicious replacement for sugary treats!

Recipe makes: 16 bars

Prep time: 10 minutes

Cooling time: 3 hours or overnight

Ingredients:

2 cups pitted dates

2 1/2 cups organic rolled oats

1/4 cup chia seeds

1/4 cup hemp seeds

1/3 cup almond meal

1/3 cup desiccated coconut

3 tbs coconut oil

3 tbs tahini

Method:

Line a 20x20cm baking tin with baking paper.

Place the dates into a bowl or glass container and cover with boiling water and allow to soak for around 10 minutes until the dates are softened. Drain and set aside.

Meanwhile, combine the oats, seeds, almond meal and coconut into a large mixing bowl and mix thoroughly.

Check the dates to make sure there are no seeds and put them into a food processor along with the tahini and coconut oil and blend until smooth.

Add the date mixture to the oats and using your hands massage to combine really well until all even.

Place the mixture into the prepared tin and firmly press down into the tin. Cover with another sheet of baking paper and rub firmly all over so the mixture is evenly flat all over and no air pockets remain.

Chill in the fridge for a minimum of three hours, over night is best, then carefully lift out the slice onto a cutting board and using a sharp knife cut into 16 even bars.

Store in the fridge in an airtight container for up to 2 weeks.

*Hemp seeds are incredibly nutritious, they’re a great source of plant protein and essential fatty acids making them great for brain and heart health and development.

They also are rich in b vitamins, zinc, iron, magnesium, vitamin E, potassium and phosphorus which are all essential for good immune health, energy production and muscle restoration in the body. They’re pretty impressive little seeds, definitely worth stocking them in your pantry if you haven’t already.

*The humble oat, a great source of iron and B vitamins. Yes they are fine for a gluten intolerant person but not ok for allergies unfortunately. They’re generally grown along with and manufactured with wheat which makes them not 100% gluten free.

New favourite, Pasta salad

New favourite, Pasta salad

Quinoa tabooli salad

Quinoa tabooli salad

Related Posts