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After staying with a friend with very different ideas on what we feed ourselves, and our little people, my boys ate a lot more empty food (my word for food with no nutritional values and usually full of preservatives) than usual. Even they thought that nutella on white toast wasn't a great idea... well, not for a complete meal anyway! I cringe at the thought of it passing their lips, although I admit that I thought it tasted good as an afternoon snack at my best friend's place after school, before I truly understood about food and nutrition.
Although the first couple of days of returning home, the boys were still craving the sugar they became accustomed to, they have only asked for fruit, nuts and raw vegetables for the last few days. It's good knowing that their little bodies are craving the good stuff to clear out all of the sweet and junky food they ate.
This morning for breakfast we all enjoyed a big bowl of warm porridge with oat milk and maple syrup, and today for lunch, Noah enjoyed three raw carrots, a big crisp green apple and some almonds. Eli isn't feeling well, so barely has an appetite, but enjoyed his porridge this morning and has nibbled on nuts and raspberries for the rest of the day, and enjoyed a big warm cup of oat milk with manuka honey, and this afternoon asked for some 'yummy pumpkin" and eggs.
ROASTED PUMPKIN
Pumpkin
Olive Oil
S & P (to season if you like)
Cut the pumpkin of your choice into small squares and put in a baking tray, drizzle with olive oil and toss around so that all pieces are covered, then place in a hot oven (around 190) and bake until golden brown.
We like them quite well done, once they are ready let them sit and crisp up or enjoy them soft and deliciously sweet.
I love the skin myself, so I generally leave the skin of a few larger pieces and leave them in the oven a bit longer.
This is great to keep in the fridge as it's a great snack, excellent to add to salads or pastas or as a side for dinner.
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