Increasing busy lives generally means less time to cook. Creating a wide array of cuisines for children to taste and devour only assists them to become fantastic little eaters and appreciate real food for what it is as they are growing up and becoming teenagers then adults. There are 2 things I suggest when it comes to being prepared for days like these; Planning and Time management. You can simply plan ahead and have meals that are ready, quick, easy and healthy to feed your family (like the Mini Muncher range) otherwise effective time management is the key.
I usually find Mondays a bit of a struggle as I’m still on Sunday mode and to be truthful don’t really like Sundays ending. I’m sure you know what I mean. The Sunday just gone was such a great family day. We basically spent the whole day at the beach – Went there in the morning and back again in the evening and spent lunchtime at home. Seeing the kids run around, playing with our dog, jumping waves and getting surfing lessons from Daddy makes my heart melt. Who wants days like these to end? Not me that’s for sure.
Waking up Monday morning I was a little unprepared for dinner that night. I peered into the fridge and saw bits of different organic vegetables that all required to be eaten. Whilst the kids had breakfast I got busy and chopped up the veggies on hand to make it easier for me when I returned home later in the afternoon. When I returned home dinner became hassle free, quick and easy. A delicious stir fry was put together with some Udon Noodles, organic vegetables and sprinkle of roasted sesame seeds mixed with spirulina. This wholesome meal was enjoyed by my kids and I and gave us a good dose of multivitamins, fiber, minerals, and best of all tasted great with long slurps of the noodles.
Udon Noodles with Mix Vegetables Stir Fry, Sprinkle of Gomashio and Spirulina
Makes 1 adult portion and 2 children’s or 2 adult portion’s
Vegetables I used (you can use many different vegetables and preferable organic where possible)
- 60g Zucchini (about half a medium size)
- 60g Carrots (about 3 medium)
- 50g Green Capsicum (1 medium)
- 50g Broccoli (1 small floret)
- 50g Red Cabbage
- 50g Kale & Spinach mix
- 1 Garlic peeled
- 5 Shallots peeled
- 3 Tbs Reduced sodium Soy Sauce or Tamari
- 2 Tbs Coconut oil
- 1/2 Tbs Sesame oil
- Pinch of Himalayan Pink Salt
2 Squares of Udon Noodles
- Chop all your vegetables to the desired size. Either length ways in stick shapes or if feeding younger children at their own eating stage.
Mince the shallot and garlic and place the vegetables and minced shallot and garlic to one side. ]
- In a pan on low heat, gently heat the coconut oil for 30 seconds. Add in the pinch of salt 2 Tbs Soy sauce (reserve the last Tbs for later) and sesame oil and gently stir combining the ingredients for approximately 1 minute.
- Add in the minced shallots and garlic and stir gently. Keep a close eye not to burn the shallots and garlic.
- Add in the veggies keeping the kale and spinach to one side. Thoroughly mix the vegetables in the sauce covering them all over.
Gently stir fry the mixed vegetables for 3-5 minutes. Try not to over cook them. Try keep them crispy and firm and slightly cooked for maximum nutrition.
- When ready add in the kale and spinach. Cover the pan with a lid and take of the heat and place to one side.
Boil water in a sauce pan and place the Udon Noodles in to cook. Check the cooking instructions on the packet for times. They generally only need 2 minutes or so.
- When cooked remove the noodles from the heat, strain the water and tap the excess water out of the strainer.
- Place the pan with the stir fried veegies back on the heat. Add in Noodles with the remaining 1 Tbs soy sauce. Gently fry for 1-2 minutes mixing the ingredients and covering them in sauce.
- Remove from heat. Place in desired bowls or plates and sprinkle some Gomashio with Spirulina if desired.