It’s been a while…

It’s been a while since I’ve posted a blog over at The Emerging Dietitian. You may have noticed my work over at FarmGate Online (if you haven’t, I highly suggest you head over and take a look). Between work, mum life, our first family holiday to Tasmania and a girls trip to Newcastle… it’s left me with little time to focus on this space.

Well that isn’t entirely true… Writing a new blog post has been on my mind for weeks. I’ve already deleted two draft posts on completely different topics.

You may have noticed the shift in my writing, my values and my cooking ever since becoming a mum.

In my eyes, these are all positive changes.

However, I started The Emerging Dietitian long before I was a mum. As such, this has left me with a bit of uncertainty about where to take these posts.

I’m going to go with my gut and stick to my new style of writing. The style which fills me with happiness. Wholesome recipes which nourish myself and my growing family.


Emilia is now 10.5 months old and it’s safe to say she is a foodie. Like her mum and dad. As if we weren’t proud enough of her already?

We have trusted Emilia’s capabilities with self feeding since she was 6 months old and have followed a ‘baby-led weaning’ method of introduction to solids. I’ll touch more on this in a future post but for now I’ll leave you with one of Emilia’s favourite recipes.

Roast pumpkin and spinach pasta:

Serves 2 adult portions & 2 baby portions

Ingredients:

  • 1 large clove of garlic crushed
  • 1/2 brown onion sliced
  • 1/2 butternut pumpkin sliced into cubes
  • 200-250g dried pasta (I used rigatoni as it is easy for Emilia to hold)
  • 3 cups of fresh spinach
  • Extra virgin olive oil
  • Oregano
  • Salt
  • Grated parmesan to serve

Method:

  • Preheat oven to 200°C fan-forced.
  • Drizzle extra virgin olive oil into a baking tray and place into oven whilst you prepare the ingredients
  • Once prepared, place garlic, onion and pumpkin into the baking tray. Drizzle with additional olive oil, dried oregano and salt.
  • Cook vegetables until golden (Usually 45 minutes. Be sure to turn the vegetables half way)
  • Cook pasta according to instructions
  • Heat 1 tablespoon of extra virgin olive oil in a medium fry-pan over medium heat.
  • Add spinach and allow to wilt.
  • Combine pasta and roasted vegetables to frypan with spinach.
  • Toss to combine.
  • Serve immediately with parmesan cheese.

pasta


Emilia absolutely adores pasta.

Much to Alex’s dismay, pasta has never been a favourite of mine.

To both of their delight, we now eat it weekly.

And you know what?

It’s now a favourite of mine.

A comfort food.

I see the joy it brings both of them and that in itself is appetising enough for me.


This dish is so simple. It doesn’t use any ‘superfoods’. Just wholesome ingredients, which we all have.

I can also easily prepare this whilst entertaining Emilia in the kitchen.

See exhibit a)

emilia


That’s the kind of cooking I’m loving at the moment.

What’s your go to dish that your family love?

I’d love to know.

Tessie xx

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