A working mum. It has been over a month once since I started working. Some days are tricky and some days are easier. I thank God everyday that my work is flexible and I can shift my hours around. It has also given me full admiration to full time working mums out there, juggling home and family life balance.
For me, it’s all about being organised. I make meal plans anyway but now I have to consider 1) Can Asher eat this, 2) How much time do I have that day? and 3) budget. On the days I work, we tend to have either soups made from the day before, or perhaps an oven baked dish that I have pre marinated and prepared in the fridge. That just require me to pop it in the oven before I head to the gym or pick Asher up from day care. I’m also using the thermal cooker that my mother gave me a lot more. Nothing beats having a warm, chinese style broth after work. My kind of comfort food.
I’m also getting better and cutting vegetables and preparing ingredients the night before or perhaps even on the weekend. Most of the time, cooking is the easy bit. It’s the prep work and washing up!
Whenever I can, I make snacks and cakes in batches. I stock up on nuts, and we cut up a batch of vege sticks every few days. Some nights, I might even boil a few eggs and put in the fridge for some quick and handy protein attack. On nights I choose not to cook, we have tins of tuna or salmon on stand by or a frozen batch of soup. Otherwise, it could also be a roast chicken from the deli with salad for dinner.
The one thing excellent about cooking and eating clean is that everything is simplified. Even baking. Take this lemon and coconut loaf that I have adapted from WholeFoodSimply. It took me 10 minutes max to whipped the batter up. The washing up took a bit more but hey, it was worth it. I have changed the ratio a little and find that it makes the loaf a lighter one. Sometimes coconut flour makes cakes quite dense, but you might find it’s the reverse for this. Perhaps a little too crumbly but it was delish with a cup of tea. Lemon desserts are certainly growing on me!
Lemon Coconut Loaf
2.5 cups of desiccated coconut
1/4 cup of coconut flour
3/4 cup of coconut milk
1 tablespoon of rice malt syrup or honey
zest and juice of 1 lemon
1.5 tsp of bicarb soda
1 tsp of vanilla paste
pinch of salt
Preheat oven to 180C. Line a loaf tin with baking paper. Whisk eggs, honey, lemon zest and juice, coconut milk and vanilla in a jug. Combine coconut flour, coconut, bicarb soda and salt in another bowl. Fold wet to dry. Bake for 40-45 minutes till done.