Prepping Food

Forever trying to get healthy. Sometimes it is hard, as it requires time and dedication. So this morning I decided to go for it. Being prepared is a good motto to have and it is especially important when you want to eat healthy.

So, this  morning I got up and went to my garden and picked some herbs and leafy greens. I had some bacon and a leek and kale from the markets in the fridge. Chopped it all up and made a delicious frittata. I have just this minute finished chopping it and popping individual serves in the freezer. Brekky and/or lunch done for the week.

It’s also nice to have a treat. It keeps you going and offers you an alternative to the temptation of crappy, processed treats. I made some very tasty apple and carrot muffins, based on almond meal as opposed to flour, and no refund sugar, just some honey. The ingredients made 16 muffins. So delicious.


Got to sit down and relax for a bit, ready to get started teaching the kids.


But first, the recipe for the frittata.


BACON AND VEGIE FRITTATA

4 trimmed and chopped pieces of bacon

However many leafy greens you have chopped

One leek

Some herbs (I used mint, some fennel tops and curly parsley)

A couple of garlic cloves

12 free range eggs

1/3 a tin of coconut cream/milk

Fry up the bacon, and then add the herbs, garlic and veggies. Cook.

Cover the pan with some coconut oil and then place the cooked food evenly across the pan.

Crack the twelve eggs into a bowl along with the third of a tin of coconut cream. Whisk.

Pour over the bacon and veggies.

Cook in the oven on about 180 degrees Celsius until cooked. I had mine in for about 20 ish minutes.

Yum

A friend is starting a thing. Why not join in.

#renewableenergynowearthwide

You make a sun with 8 rays out of what you find outside. Go get your craftiness on.

Until next time

Lots of it

Mandy

Xxx

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Seeds

I have a bit of a passion at the moment. Well, I have always had it. I am a bit of a closet hippie. But what I really mean is, I love to do lots of arty crafty things, I am loving growing my own food and sharing it, and I am trying to lesson our family’s environmental impact and on our gorgeous planet. Trying to recycle as much as I can, preserve food and I have even started up an excess produce swap group. And to make me even more alternative, I homeschool.

And I absolutely love it all. 
Now, onto the seeds.
Yesterday I made pumpkin Soup for dinner, and decided to save the seeds and hopefully I will be able to plant some and also grow some seedlings to swap with others.
What you need to do is, wash the pulp away from the seeds, and spread out to dry. Leave them for about a week to dry out. I will store them in a brown paper bag and pop them with all my other seeds. They are due for planting in September, October, November and December. So I have a bit of a wait.

Here is the process in photos.




Still a few days before I can pop them into an envelope. 

Here are some other seeds i used the same process with.

Capsicum


And Eggplant


Here’s hoping they work.

Only had one swap this week, but it was for a lovely kiwi fruit cutting. 

It will pop it up onto the frames I made a month or so ago.

Always trying to make a difference. We throw out so many seeds each day. Maybe you could give it a try? Would love to hear of your successes and what you have learned from trying to grow from seeds.

Until next time

Lots of it

Mandy

Xxx