#underfive

[grandposttraveler-blog]

Great sessions for under fives

[emilyball-illustrations-blog]

One handmade suncatcher and a birdy craft for Kidcraft on Thursday!

[cgrecipes]

Avocado and sliced tomato toast

Serves: 2

1 avocado

4 slices of bread of choice

2 small tomatoes

Pinch of salt and pepper

Directions:

1. Toast bread in toaster for 1 - 2 minutes each side or until golden brown.

2. Slice avocado and tomato into thin slices.

3. When bread has been toasted evenly place avocado slices on one side and spread out using a fork, then evenly place tomato on top of avocado.

4. Add a pinch of salt and pepper, then serve immediately.

[cgrecipes]

Coconut and strawberry smoothie

Serves: 2

Ingredients:

1 cup strawberries

1 banana

2 tablespoons coconut milk

1 teaspoon lemon juice

3/4 cup water

Directions:

1. Dice strawberries and slice banana.

2. Blend all ingredients together in a blender for 1 - 2 minutes or until smooth.

[cgrecipes]

Carbonated orange juice

Serves: 1

Ingredients:

1 orange

1 cup cold soda water/carbonated water

Ice cubes (optional)

Directions:

1. Cut orange in half and juice then pour juice into a tall glass. (If you have a sweet tooth, add 1 teaspoon of white sugar and stir until dissolved.)

2. Pour soda water into the glass and mix well, then add ice cubes if desired. 

[cgrecipes]

Cheesey vegetable omelette

Serves: 1

Ingredients: 

4 eggs

1 tablespoon milk

1/3 tomato

1/4 cup baby spinach

1/2 mushroom

1/2 cup of cheese

2 bacon rashers

A pinch of Italian dried herbs mix

A pinch of salt and pepper

1 tablespoon olive oil

Directions:

1. Heat oil in medium sized frypan over medium heat.

2. Whisk eggs in a bowl until combined, add milk, herbs and salt and pepper, then stir again.

3. Dice bacon and tomatoes, slice mushrooms, and chop spinach. 

4. Pour egg mixture into frypan, covering the entire bottom. Sprinkle on half of the cheese, then tomatoes, mushrooms, and spinach. Cook for 5 minutes or until the bottom is solid, then fold one half over other half. Cook for another 3 minutes, gently prodding so the uncooked middle spills out the edges. Cook until golden brown both sides.

5. Transfer to large plate and sprinkle left over cheese on top, more salt and pepper if desired, then serve.

[cgrecipes]

Sweet fruit salad topped with cream or custard

Serves: 8 - 10

Ingredients:

2 bananas

2 cups strawberries

1 cup blueberries 

1 cup raspberries

1 cup peaches

1/2 cup cherries

1 cup thick cream/vanilla custard

Directions:

1. Slice bananas, peaches and strawberries into small pieces.

2. Combine all fruits into a large bowl. Pour a thick layer of desired topping over fruit, then mix through thoroughly.

3. Either spoon mixture into large glasses or leave it all in the bowl, and serve immediately.

(You can mix and match the fruits for different textures and flavours.) 

[hashunderfive]

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I'm sure I'm not the only single parent who knows what it's like to have to juggle two jobs. It's been an interesting journey from successful voiceover to humble housekeeper.