Monday, January 16, 2012

Things Are Different From My Days

Now a days...
 back in the day.

Things are way different now from when I had little ones running around. My rule of thumb back in the day was "anything goes as long as they'll eat it." How ridiculous was that!!  Have you heard of the web site Goop? Have a look, you'll love it!  or Renee at...

Q: " I'd love the whole family, to make healthier choices in general." Here is a question from one of Goops viewers...  " what do you feed your kids when you're cleansing or eating extra healthy? One of my kids eats virtually nothing while the other eats almost anything, but I'd love for them. and the whole family, to make healthier choices in general.

A: We've gotten lots of requests from readers for healthy recipes for kids. Renee' of Planet Organic offers delicious solutions to the kid food/adult food dichotomy with exciting and nutritious recipes for all in her new cookbook Me, You and the Kids, Too. Each recipe was created with the entire family in mind, with slight tweaks on how to prepare the ingredients for infants 6-9 months, 9-12 months and the 12 months and up. Here is one...

Edward" Ginger Chicken
Makes 2 adults, 1 child and 1 baby
  • 1/2 cup extra virgin olive oil
  • 3 boneless, skinless chicken breast fillets or 6 boneless, skinless chicken thigh fillets
  • 7 spring onions, finely sliced
  • 21/2 tablespoons finely chopped root ginger
  • 11/2 teaspoon chill powder
  • 2 cups chicken stock
  • 1 teaspoon black peppercorns
  • 1 tablespoon cane sugar (replace with 1 tablespoon brown rice syrup for goop cleanse)
  • 1 tablespoon tamari soy sauce or shoyu soy sauce
  • 1 tablespoon cornflour, ground arrowroot or crushed kuzu (use arrowroot or kuzu for goop cleanse)
  • 2 cups cooked brown basmati rice
  • 1 teaspoon salt
  • steamed broccoli, cut into bite-size florets, to serve 

Heat the oil in a large, heave-based frying pam over a medium=high heat. Add the chicken and cook for 3-4 minuted on each side until browned.

Add the spring onions, ginger, chilli powder, stock, peppercorns, sugar and tamari to the pan, Bring to the boil over a medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.

In a small bowl, mix the cornflour and 1 tablespoon cold water together to make a smooth paste. Remove the chicken form the frying pan and stir the cornflour mixture into the liquid remaining in the pan. Stir over a medium heat for 5 minutes or until the sauce is thick and glossy. Put the cooked brown basmati rice in a large bowl, add the salt and mix well. serve the chicken with the sauce poured over the top and with the rice and steamed broccoli. Do you have a healthy recipe to share? Comment below or send an email to We would to love to post it.

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