Tag Archives: easy

Lunchtime limbo? 

As if feeding kids breakfast and dinner isn’t hard enough. On days at home and weekends you also have to organise lunch.

My kids are ok at eating veggies but will never sit down to a salad or just roasted veggies. I tend to sneak veggies into things. The other problem is that they do not like brown bread or bread with too many visible grains (Scarlett says its ‘dirt’). Taking all of this into consideration I love a recipe that has vegetables, egg, low fat dairy and something the kids can help me make.  I also use Tip Top The One Mixed Grains instead of white as there are grains but they chosen by kids, perfect for picky little eaters.

This nifty little recipe is also fantastic because you can vary the ingredients depending on what you have in your fridge or pantry. Eliminating the need to pop into the shops.

These mini quiches are always a hit at lunchtime with my kids and they are perfect for parties too.

You can use any veggies, herbs and even add some ham. Here is what I used, but feel free to mix it up.

INGREDIENTS (serves 6):

6 slices of bread. I use Top Top The One Mixed Grain because my kids love it. I also love it because of the grains (so long boring white bread)

3 eggs

1/2 cup grated light tasty cheese

1/4 grated onion

1/2 tomato – sliced

1 small carrot – grated

Handful of mushrooms – sliced

A handful of baby spinach -cut or grated

Dash of light milk.


Preheat oven to 160°C,  grease a muffin tin. Cut crusts off bread and lightly roll out with rolling pin. Pop bread into muffin tins instead of pastry. Beat 3 eggs with the milk and add veggies, herbs and cheese. Distribute eggs and veggie mixture amongst muffin tins. Bake for 15 minutes or until golden brown…… ENJOY 😋

This recipe makes 6 quiches but you can double the mixture to make 12.

Rachelle xx

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Quick tone up #mumbod

So this week something happened. A miracle? You could say that. This week I did something other than walk the dog, go food shopping and clean the house in my active wear.  I actually worked out.

Since having Scarlett over two years ago the most exercise I have done is run around at the park with the kids and walk the dog. While I walk a lot and have managed to get back to my post pregnancy weight I have been left with some bits that jiggle and wiggle a little more than I would like. Between working four days a week and two kids, there really wasn’t much time left for me to be going on huge runs or joining a gym and going there for hours on end. I tried the whole doing a quick workout while the kids sleep but I found it really hard to motivate myself to do it while I had so much housework to do.

Before I had children I did really enjoy exercise and went to the gym 4-5 times a week. It was never about losing weight for me it was more mental and I liked feeling toned. It gave me some time to clear my head.  These days, I seem to put the things I enjoy last and instead focus on what my family needs.

My body has changed since becoming a mum, I am thinner up top and tend to carry more wiggly bits around my stomach and thighs. I no longer feel toned and I miss that feeling. At no point do I want to be a gym junkie or health nut. I just don’t have the time and I enjoy food and wine waaaaay to much.  At the end of the day, I really just want to fee comfortable in my clothes and set a good example for my children.

Recently, I was approched to give Hypoxi a try through the #mumlifehack campaign. It’s gentle low impact exercise that can apparently help you achieve more results with less effort. Hypoxi is also meant to be more effective at targeted fat loss than other forms of exercise.  I’m no athlete and probably the most uncoordinated person I know so I figured that this sounds like it’s right up my alley.  I also liked the thought of targeted weight loss as I really don’t want to lose anymore weight around my chest. Am I skeptical? Well yes, of course. All my years at the gym taught me that targeted fat loss doesn’t happen.  I guess only time will tell and I will share my journey over the next couple of months to see my results. For now here is my first experience.

My first Hypoxi session started like any other gym session. Weigh in, measurements (ergghhh, I hate that part) and a chat about my expectations. The staff are really helpful, explain how everything works and answered my questions. My advice for the first session is not to just rock up in your ripped nanny knickers as all the measurements are done on skin so you end up with your pants around your ankles.  Thankfully, I had a tasteful pair of Bonds on, but I was worried what I was wearing for a few seconds when the lady told me to pull my pants down.  Anyway, I digress. I was then put into some sort of space suit that feels like bubble wrap is popping all over my tummy and legs. I am told to lay down and relax for 20 minutes (something I haven’t heard in years). Time flew by and before I knew it I was ushered to a sit down bicycle looking machine and I pop on what I can only describe as a skirt made of wet-suit material. This clips into the machine and I need to cycle for 30 minutes while vacuum pressure goes on and off around my lower body. I am instructed to keep my heart rate in the ‘fat burning zone’ (don’t worry, I had no idea what that  ‘zone’ was but the lovely lady explained it to me).  My 30 minutes was over fairly quickly and I can’t say I broke a sweat or was huffing and puffing. I enjoyed the time to myself and being able to watch Ellen in peace.  If this works, it definitely seems like a wonderful way to exercise. It’s low impact and you’re in and out before you know it.

I would say my first Hypoxi experience was a good one. I’m excited to see what results I get and will share my journey on the blog,  Facebook and Instagram along the way.

If you’re curious to try you can head to the Hypoxi website for a free trial.

Rachelle xx






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Mexican veggie soup

With Winter comes soup season. I always make pumpkin, sweet potato, minestrone or veggie. I decided to put a spin on classic veggie by adding a Mexican twist.  My kids didn’t eat this one as I added a fair bit of chilli but you can always cut out the chilli and it would be fine for kids. It’s also great for work lunches.

1 packet Maggi Mexican Nacho seasoning.
1 can diced tomatoes
2 carrots
1 onion
1 teaspoon crushed garlic
2 sticks celery
1 tin of corn or fresh corn off the cobb
1 capsicum
Tablespoon of olive oil
Dried or fresh chilli (to taste)
Tin of red kidney beans

Dice all veggies
Heat oil and brown onions and garlic in soup pot.
Add Maggi Nacho seasoning tinned tomatoes and 1.5 litres of water.
Pop all the veggies and the beans into the pot and leave to simmer for 40 mins (until carrots are soft and soup reaches the right consistency)

Serve with corn chips, jalapeños and grated cheese (optional)


Enjoy !!

Rachelle xx

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Easy peasy – Spicy Thai chicken soup

50 g rice vermicelli
1 small onion
1 chicken breast
1L (4 cups) Campbell’s Real Soup Base – Asian
1 cup of carrot cut into matchsticks  (I just used the already cut ones from Coles)
1/2 cup of beanshoots or snow peas
Tablespoon of lemon grass grated or finely sliced
Chilli to taste

Sliced chilli and corriander to garnish

Place stock into pot and bring to boil.
Add chicken breast whole, reduce heat and simmer for 15 – 20 mintues until chicken is cooked through. Remove and shred (pull) chicken using 2 forks.

In another bowl prepare Vermicelli accoding to instructions – sit in boiled. water for 5 minutes.

Pop chicken back into the pot add, noodles, carrots, other veggies chilli and lemongrass. Simmer for 5 – 10 min.

Serve and garish with chilli and chopped fresh corriander.



Rachelle xx

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Guest Blog – The ultimate healthy lunch box

When Rachelle and I were discussing opportunities to work together, I knew exactly what I was going to write about and exactly what recipe I wanted to share. Why? Because this year has (already!) been such a huge year for me as a parent and business owner, for my family and also for my future! What has brought this on, you might ask? School! My big boy Lucas started school this year along with hundreds and thousands of other primary school newbies and at one stage I found myself sitting back just going wow.

The Baby Bistro journey started when Lucas just a babe – and now he is off discovering the world for himself, eating bigger foods, playing bigger games, dreaming up bigger dreams…

It also means my routine has changed – and I don’t just mean the eternal uniform struggle, or mad dashes out of the house to make it to school on time – I mean the food. Baby Bistro started when Lucas was starting solids: Lucas needed solids so Mama made him some. Then Mama made it into a business. When Lucas started developing the need for more texture, flavour and more variety, Mama made that too. Now, Lucas needs a lunch box 5 days a week and so Mama got to work on making that healthy, simple and quick! And now Mama is getting ready to launch Big Eats by Baby Bistro.

Each morning when I pack Lucas’ lunch box, and get Thomas ready for day care I think about how much has changed (and yes, it catches me in the feels many a day!).  Gone are the hundred tubs of baby food with nappy wipes and bibs filling bag upon bag, now I just have this neat little box to fill up with goodness so the boys have energy to play and learn. In saying that, I still have to put plenty of thought and effort into what I pop into these neat little packages – if not more because they are very independent (VERY independent) little boys and like to make their own choices. So I would like to share with you my top 5 tips to creating an enjoyable, healthy lunch box that actually gets eaten! And below, I have shared a very special, fun and super-pretty Bento Box for lunch with healthy choices and a colourful selection!

Top 5 tips for a healthy lunch box

  • Ditch the traditional sandwich and switch it with a flatbread roll. Many commercial breads are loaded with refined sugars.
  • Say goodbye to overly salty, processed chips and replace with dehydrated fruit. They still get the texture and feel like a treat but it’s a healthier version
  • Think brain food – Carrot / cucumber sticks add a nice fresh crunch
  • Aim for natural sugars – include a piece of fruit in every lunchbox
  • Let them choose one item themselves. They need to learn about making food choices and I find it a great way to get my boys to try new things by also giving him the independence and freedom to pick something they want, while offering balance.

Flat bread Bento lunch box by Baby Bistro

Ingredients for a healthy and delicious spread…

1 can chickpeas drained

1/4 cup tahini

1/4 cup Greek yogurt

2 tablespoons baby bistro carrot purée

Squeeze lemon juice

Sprinkle Cumin powder (to taste)

Easy as 1, 2 ,3!

Pop all above ingredients into a food processor and blend until a nice smooth yet textured spread.

Spread onto your mountain bread then add your “sushi” fillings. We used cucumber, avocado, ham, chopped egg, and a few more – but you can use your imagination! Roll up tight and slice into small, mouth sized pieces. The rolls may unwind a little depending on fillings so be gentle (TIP: slice everything nice and thin to help the fillings move with the bread more and try to prevent unwrapping!)

Processed with VSCOcam with f2 preset

While it makes a very pretty lunch box, you could also try this when entertaining at home, at a BBQ, for a Sunday picnic with the family or really, anywhere!

Sevi @babybistro


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Quick makeup tips from a busy mum and makeup artist – @megseecole


Oh our hectic lives.

I am a wife, a mother of three and a makeup artist working in TV.

The loves of my life are my family and makeup – combining these together is a constant juggle. The mornings are particularly crazy and sometimes just getting out the door is the hardest thing of all.

Amidst the morning chaos, if any of those juggling balls drop, more often than not it will be my makeup. So, my makeup must be quick, if it’s going to get done. Here is my little bag of tricks that I would like to share with you. It hasn’t failed me yet and I hope it serves you just as well.

Hey, it won’t make you look like a Kardashian, but it gives a glow, covers those bags and most of all makes you start the day a slightly more fabulous version of yourself.

NARS PURE RADIENT TINTED MOISTURISER – it’s simple with a light-medium coverage. Pop it on and tap with a beauty blender. Draw on those under eyes with ELLIS FAAS CONCEALER  PEN, add a streak of BENEFIT HIGH BEAM to the upper cheek bones, keep tapping it all in with a makeup sponge, and presto………an even skin tone with no bags and radiant cheek bones is what you have.

Brush some MAC BRONZER over your cheeks, right up to your hairline. Keep applying this under your chin and around the edges of your face – it’s a great framer. I always want a bit more glow, so I hit my cheeks with MAC GOLD DEPOSIT.

We can’t forget to make those eyes pop. BETTER THAN SEX mascara is what you need on those lashes. Wiggle the stick as you go.

Oh and how I love a lip gloss that is bright or neutral. I just can’t go without HOURGLASS. It gives great shine, lasts well and is not too sticky.

This will only take 5 minutes – give it a go.

Meg XX


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Guest blog – Spinach Pies

I’m super excited to do my first guest post for The Mummy Code.

These individual pies are filled with the classic combination of spinach, cheese and herbs.

Pies are a great way for toddlers to eat their spinach which is a powerhouse of nutrients. As well as being a good source of dietary fibre it contains B vitamins, vitamins C and A to help boost your family’s immune system. Spinach also contains iron (great for vegetarian children), magnesium, zinc and small amounts of omega 3. And if that’s not enough, it also has antioxidants which help fight against disease.

Now, there is nothing better than homemade pastry, it is fresher than the commercial tasting dough’s and the frozen kind tend to break too often if opened too soon. To make sure you succeed on your very first attempt I have put together step by step instructions to show you how easy it is. Also perfect for all kinds of sweet and savoury pies.

Recipe by @myhungrytoddler

Makes 8 individual pies


Ingredients for the pastry

500 gram of plain flour, extra for dusting

1 tablespoon sugar

14 grams of dry yeast

1 tablespoon salt

1.5 cups of lukewarm water

6 tablespoons of olive oil


Begin by placing the flour, sugar and yeast into a large bowl.



Make a well, and then add three tablespoons of the olive oil, salt and water, mixing it well and then kneading it with your hands.

Shape the dough into a ball, and brush it with the remaining olive oil and allow it to rise in a covered bowl in a warm area, for approximately one hour.


Ingredients for the pie filling

1 large bunch of fresh spinach, chopped

2 lemons, juiced

150 grams feta cheese, large crumbled pieces

50 grams parmesan cheese

100 grams tasty cheese

2 eggs, beaten

4 tablespoons of olive oil

A handful of mint, chopped

A handful of dill, chopped

A handful of parsley, chopped

A few stalks of spring onions, chopped


In the meanwhile heat four tablespoons of olive oil in a large pan and sauté the onions about two minutes. Add the spinach and herbs and sauté until the leaves have wilted and the liquid has cooked off, about ten minutes.



Remove the pan from the heat and allow to cool somewhat. Squeeze any excess liquid using a strainer. When cool enough to handle, add the lemon juice, beaten eggs and mix in the cheeses well.

After approximately one hour the dough will rise and more than doubled its size, it will become very fluffy when ready.


Place the dough onto a clean work bench, dusted with flour and knead. Divide into eight even pieces. Place one ball of dough at a time on a floured surface, coat your rolling pin with some flour. Make a circle of dough with your hands, now you are ready to roll! Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin.

Use a rolling pin to roll out the dough, until it becomes a very thin round sheet; the thinner, the better.

Tip: A pasta machine will do a great job also.

Place an eighth of the spinach mixture onto the rolled pastry and fold into a pie shape.

If you prefer not to make individual pies, this recipe will also work well with a whole pie.


Preheat the oven to 190°C. Lightly oil (always use olive oil!) a long metal baking tray, placing the pies onto the tray and brushing each pie with olive oil. Bake for approximately 30-40 minutes until golden. Remove from oven and set aside for five minutes to cool.


Serve with a squeeze of lemon juice. Enjoy!

Nikki @myhungrytoddler

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Love parcels

Earlier today I was making won tons. I make them in bulk and freeze them for a quick snack or lunch. The kids love them and I hide veggies in them.

Hudson asked for a sweet won ton, I really didn’t have a lot of ingredients in the pantry but I did have left over won ton wrappers.

I whipped up these Love Parcels (they are only called that because it’s Valentines Day tomorrow) otherwise they are just banana and nutella won tons. Super easy but a really delicious treat.


🍌1 packet won ton wrappers – found in asian supermarkets or the fresh pasta section of some Coles and Woolworths

🍌1 or two bananas  (depending on how many you want to make).

🍌Jar of nutella

🍌Dash of milk and 1 egg  – for egg wash and sealing the edges.


🍌Preheat oven to 180°c

🍌Lay out won ton wrappers

🍌Place one slice of banana on each wrapper

🍌Place one teaspoon of nutella on top of banana

🍌Brush edges of wrapper with egg wash and fold into little parcels

🍌Brush a little egg wash on top of each won ton

🍌Bake in the oven 180°c for approx 15 minutes (or until golden brown)

** You could also deep fry if you wish.



Rachelle xx

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Slow cooked lamb shoulder

Slow cooked lamb is a favourite in my house. I can put it in the slow cooker and forget about it for 8 hours. I often make it when I have guests coming. You can serve with salad and veggies, in bread rolls with salad or use it in Mousakka. It’s very versitile and extremely simple.

1kg or 1.5kg of lamb shoulder. I get boneless as it fits in my slow cooker, you can get one with a bone if you are using a large crockpot in an oven.

4 tbsp lemon juice
3 tbsp Olive Oil
3 cloves crushed garlic (or 3 teaspoons garlic from a jar)
1 tablespoon of smokey bbq sauce
2 tsp dried mint
2 tsp  dried oregano
1 tsp salt
1 tsp ground black pepper
1 brown onion
1 tin of crushed tomatoes

** You can use fresh herbs instead of dried. I normally do as we have them in our garden.

Combine lamb, lemon, olive oil, herbs, garlic, salt and pepper in bowl and allow to marinate for at least an hour (overnight if possible).

Set slow cooker to low.
Chop onions and place into slow cooker, put lamb on top of the onions and add tinned tomatoes. Cook on low for 8 hours (6 if on high). Your lamb should fall apart. **Slow cookers may vary, so can cooking times **

Drain excess liquid from slow cooker, pull lamb apart using two forks.  Put some bbq sauce on top (optional) and and pop in the oven for 20 to lightly crisp the top.

Serve with Greek salad, wraps, rosemary potatoes……the possibilities are endless.



Rachelle xx

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Super sneaky sausage rolls

I know sausage rolls aren’t 100% healthy as they are encased in delicious pastry. They are an easy lunch or dinner, can be frozen and you can easily sneak some veggies in there. Make sure all your veggies are grated and no one will ever know.

One packet of puff pastry
500g of lean mince beef or sausage mince
3 eggs
1 onion
1 grated carrot
1 tomato
Bunch of parsley
Teaspoon of garlic
Teaspoon of seeded mustard
Handful of spinach
1 small zucchini
(Any other sneaky veg you like)
Pinch of salt
Small cup of milk

▫Preheat oven to 200°c
▫Lay out your pastry and cut each sheet in half.
▫Combine all ingredients in a bowl (except 1 egg and the milk). Mix thoroughly to ensure the veggies are mixed through.
▫Make egg wash using by combining 1 egg and small amount of milk.
Place mixture in centre of pastry and brush egg wash on the edge to ensure it sticks.
▫Brush egg wash on top of rolls and pierce with fork or skewer (you can also add some poppy seeds, sesame seeds or crushed pumpkin seeds to the top) ▫Bake for 20 mins at 200°c and then reduce heat to 180°c and bake until golden (approx 5-10 mins)

Serve with bbq or tomato sauce.


Rachelle xx


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