Organix Snacks for Babies and Toddlers!

We were recently sent a big box of goodies from Organix to review! Included inside were a number of baby and toddler snacks which are all vegetarian and some even suitable for vegans and children with cows’ milk protein allergies (CMPA).

Part of the bundle of goodies we were sent were these new pea-based snacks:

The pea puffs on the left are suitable for vegans and CMPA, and the other two packets are suitable for veggies and a huge win with Olivia! Her favourites are the cheese and onion lentil hoops, but whenever she eats them I have to sit her away from me because the cheese and onion smell is quite strong!
These packets are great for taking out and about with you and even for packed lunches, and are a fab alternative to just having unhealthy crisps in the kids’ lunch bags. Organix have a no junk promise, ensuring that these are pretty much as good for your children as you can get. I love that these have hidden veggies in them but are marketed as NORMAL things your child would eat, specifically aimed at kids and with fun, colourful designs on the packets to make them more appealing… In fact, these ones Olivia calls her “sweeties”:

The fact that she thinks they are sweeties is adorable and great from a mum perspective, because I can bribe her reward her good behaviour with “sweeties” that are actually not full of rubbish! No mum-guilt here!


Here’s what Amy and Oliver thought!

Oliver tucked straight into his pea puffs, infact he snatched the bag as soon as he saw them and ga
ve me a massive grin, I was very intrigued to see his reaction as he has a tendency to be picky sometimes, but as you can tell by the picture, he was tucking straight in and at some points I had to ask him to stop ramming as many as possible in his mouth.

They we’re great to have in my handbag or his nappy bag to take out and about and since trying them I have bought more as they’re good value for money and it’s reassuring to know what he is eating is healthy and won’t give him a massive sugar high.

I could tell he enjoyed it as Oliver does this super cute thing where when he is enjoying food shouts “Mmmmmm” and makes a cute attempt at saying “delicious!”

These biscuits were also a big hit with both of them, and definitely a much better alternative to normal sugary biscuits! Oliver and Olivia enjoyed sharing them and kept coming back for me!

All in all, these are fab little snacks for babies and toddlers of all different ages! Oliver is almost 2, and Olivia is 6 months older than him.

The no junk promise makes these the perfect selection for picky children who want a treat, without any mum guilt!

If you liked this you may enjoy reading…

15 Minute Vegetable Rice

The beauty of this is that you can make it suit you and your family. You can add or take away bits depending on what you have in your cupboards and what you like to eat. We regularly eat it as a whole meal but it can be a tasty side dish (or just make  it to save some pennies on take away rice when your order a curry).

Before we get to the nitty gritty let me just say this; I HATE recipes. They always have some obscure thing that isn’t sat in your cupboards or one ingredient that’s crazy expensive and occasionally require you to have a very large piece of equipment that can only be used to do one very specific task. So, this isn’t a recipe as such – it’s an idea. A beautiful, lazy dinner idea that you can feel great about. 
 
 
You will need:
  • A chopping board
  • A knife
  • A saucepan with a lid
  • A hob
  • Running water 
  • Maybe a cheese grater
  • A measuring jug (and yes, you can use a baby bottle to measure, no judgement)
  • Kitchen scales or cup measures
  • Sieve or muslin
  • Rice (I recommend basmati but long grain is fine)
  • Assorted vegetables 
  • Herbs and spices of your choosing
  • Stock cube 
 
 
You can put any vegetables you like in this, if they have a longer cooking time like most root veg then grate them and if they’re fast cooking then chopping is fine. I like to buy onions, cabbage and carrots, prep them and freeze them so they can just be grabbed from the freezer and thrown into dishes like this. 
The only bit of measuring you need to do is with the rice – 70-80g per person and then twice as much water (140ml – 160ml). Brown rice or long grain rice may need a little extra so check your packet or just add about a quarter again. If you don’t have scales you can do it by volume using the 1:2 ratio. 
 
  1. Bring your water to the boil with your stock, herbs and spices and a handful of each of your chosen veg – we like turmeric, mixed herbs, veggie stock, onion, carrot, cabbage and peas. Love the lid on so you don’t lose too much water.
  2. Rinse your rice! This stops it going stodgy and clumpy. Pop it in the sieve or a muslin and run cold water through it until it’s basically clear.
  3. Add your rice to the boiling water and veg and STIR ONCE. Don’t be tempted to keep stirring.
  4. Pop the lid on and bring it to the boil again.
  5. Once it’s boiling turn it down to a simmer and stand back for 12 minutes. Just leave it. Don’t take the lid off, don’t stir it.  
  6. Once your 12 minutes are up take it off the heat, get a fork and  shift a bit of rice to the side. If you still have water in there pop the lid on and  simmer it in one minute intervals until the water is gone.  You probably won’t need to unless you’re making rice for 6 people though. 
  7. Fluff it up with a fork and serve! 
 
The beauty of this is that you can make it suit you and your family. You can add or take away bits depending on what you have in your cupboards and what you like to eat. We regularly eat it as a whole meal but it can be a tasty side dish (or just make  it to save some pennies on take away rice when your order a curry). Sometime we fry up some cooking bacon with courgette and have that with it and some times we fry the rice up with eggs.  I love having this versatile dish under my belt and best of all? It looks like I’ve made an effort when I reeeeally haven’t. 

Pictured:  curried vegetable rice with tortilla chips – beef stock, curry powder, mixed herbs, onion and carrot

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px ‘Helvetica Neue’; color: #000000; -webkit-text-stroke: #000000} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px ‘Helvetica Neue’; color: #000000; -webkit-text-stroke: #000000; min-height: 12.0px} p.p3 {margin: 0.0px 0.0px 0.0px 0.0px; font: 11.0px ‘Helvetica Neue’; color: #000000; -webkit-text-stroke: #000000; min-height: 13.0px} span.s1 {font-kerning: none}

If you liked this you may enjoy reading…

Vegan/Veggie curry recipe

As a mummy who was given a huge kick up the bum by her partner to finally go vegan as I’ve been threatening for years, I thought I would share my favourite vegan recipe for any other undecided people out there.
This one is fab, because you can get so many vegetables into it, and it’s even a hit with my little 15 month old (today) Olivia.
INGREDIENTS
A tin of chopped tomatoes
Vegetable stock
Tomato puree
1x brown onion
1x butternut squash
A tin of chickpeas
Oil
Basil
Mild vegan curry paste
A handful of spinach
Enough brown rice for whoever is eating
RICE METHOD
1. Add 1 cup of rice to 2 cups of cold water and put the pan on a low heat. Do not let the rice boil, and keep it moving to avoid it sticking to the bottom of the pan.
2. Rice takes a while to cook, so keep checking back with it. When it’s ready, drain it and cover over with a teatowel to absorb the excess moisture.
CURRY METHOD
1. Pour roughly a tablespoon of oil into a large frying pan and set the pan on a medium heat
2. Core, peel and dice the onion and the butternut squash and put both into the pan
3. Stir regularly for about 5 minutes or until the onion starts to soften and turn clear, then add 3 tablespoons of curry paste (if you’re not vegan, don’t worry about making sure it doesn’t contain milk or eggs, but if you are, you may need to find a vegan subsitute).
4. Mix the curry paste in well, making sure to cover all of the squash and the onion, keep stirring for a couple of minutes.
5. Add 300ml of vegetable stock and make sure there are no lumps of curry paste. Keep stirring and add the tomatoes. Let it simmer on a low heat for about 5 minutes. Don’t let it start to boil!
6. Add in some tomato puree. You can add as much as you like depending on how thick you want your curry sauce. Then add in some black pepper and basil for seasoning.
7. Drain the chickpeas and add them into the mixture. Let the pan simmer for another 5-10 minutes.
8. Tear up a few handfuls of spinach sprinkle into the mixture. Remember, spinach reduces when it’s cooked, so add in slightly more than you think you need. Keep the curry simmering for a couple of minutes to heat it through.
9. Plate up the rice when it’s ready, and then pour the curry on top! If you’re still waiting for the rice to cook, keep the curry on a low heat until it’s ready.
I hope you enjoy trying this one out. You could also add in carrots and peas to get all of your 5 a day in one meal, but this is healthy enough already, and ridiculously tasty!
Please share pictures of your dishes if you attempt the recipe! Here’s mine…

This blog post has been featured here: