Mummy Mondays – Embrace

mummyandson

Mummy Mondays – Embrace

A big congratulations to Taryn Brumfitt on reaching her Kickstarter stretch goal and gaining the funding to create a feature length documentary that will unite women across the globe to love their bodies.

I first met Taryn at a bloggers brunch when she amazed us all with her storytelling as she spoke of the Body Image Movement. With children as young as 7 years old wanting to go on diets or work out at the gym in order to get that “thigh gap” (what the?!), and both teenage girls and grown women alike hating on the very body that allows them to do so much, Taryn got us thinking. Thinking as to how we can embrace our bodies more and be more positive with how we view ourselves. See her video here.

After hearing Taryn speak, I realised that sometimes I am a bit too hard on myself…no I don’t look like those tall, gorgeous models on the Victoria’s Secret catwalk but I shouldn’t be so harsh on my body…after all it housed a little baby for 9 months and fed him for another 13 more. It’s not always easy but we really should try to not compare ourselves with all those photoshopped, edited, wrinkle-free stars in the magazines. Easier said than done, I know.

Every body is different and every body is beautiful, we’re not meant to all look exactly alike…now we just have to try to remember that 🙂

The Urban Ma with Taryn Brumfitt

Crispy Kale Chips

Kale chips

After our first visit to the Gasworks Farmers Market in Albert Park, I decided to see what all the hype was about in terms of kale and what could be more easier than baking some kale chips!

– 1 bunch of kale ($2)

– 1 tbsp of extra virgin olive oil

– a sprinkle of salt

1) Preheat oven 2) Cut away the leaves from the thick stems 3) Tear leaves into bite sized pieces 4) Wash and dry thoroughly 5) Drizzle leaves with olive oil and a little salt 6) Place leave on a tray lined with baking paper and bake for 15-20mins or until leaves are a little brown on the sides.

Serve straight from the oven!

Transparent Moment!: Ok so they’re not as easy as I thought! Firstly I forgot to dry the leaves after washing them (they still turned out crunchy!). Then I didn’t have any baking paper so I used foil, and then I burnt one whole tray!! – and it wasn’t even the tray on the top (see the last photo below!). I’m no masterchef but the ones that did work out were great! Super crunchy and a great way to get your serving of greens 🙂

IMG_0438IMG_0439IMG_0440IMG_0441

Spiced Tofu Stir Fry

Looking for something quick and tasty to cook for dinner? I found this recipe in a vegan recipe book when I was looking for some dishes to cater for a couple of friends who have chosen not to eat animal products. To my delight, it is a really easy dish to cook and is super tasty! – I love the combination of maple syrup and lime juice!

P.S Sorry I wasn’t able to take my normal step-by-step photos as this weekend I cooked 6 batches for a birthday party and was rushing to get it all cooked and ready to go.

IMG_2489[1] IMG_2490[1] IMG_2491[1]

Spiced Tofu Stir Fry

Ingredients

(Serves 4)

1 tsp ground cumin

1 tbsp paprika

1 tsp ground ginger

1 tbsp caster sugar

275g tofu

4 tbsp olive oil

2 garlic cloves crushed

1 bunch spring onions sliced

1 red capsicum seeded and sliced

1 yellow capsicum seeded and sliced

generous 3 cups of muschroom, halved or quartered, if necessary

1 large zucchini

115g green beans

50g pine nuts

1 tbsp lime juice

1 tbsp maple syrup

good pinch of cayenne pepper

salt and freshly ground pepper

Method

1. In a bowl, mix together the cumin, paparika, ground ginger and caster sugar with plenty of seasoning. Cut the tofu into cubes and coat the cubes in the spice mixture.

2. Heat half the oil in a wok or large frying pan. Cook the tofu over a high heat for 3-4 minutes, turning occasionally (take care not to break up the tofu too much). Remove with a slotted spoon and set aside. Wipe out the pan with kitchen paper.

3. Add the remaining oil to the wok or pan and cook the garlic and spring onions for 3 minutes. Add the remaining vegetables and cook over a medium heat for 6 minutes, or until they are beginning to soften and turn golden. Season well.

4. Return the tofu to the wok or pan and add the pine nuts, lime juice and maple syrup. Heath through and serve immediately.

Let me know how you go if you end up trying this dish! The original recipe stated 2 tsp of cumin but it was a little overpowering for me so changed it to 1 tsp.

Happy Monday everyone!! 🙂

(The aftermath – my dirty stove!)

IMG_2493[1]