One of the best things about having kids is knowing that one day they will cook you dinner… well tonight it kinda felt like that happened. The J-boy just got stuck in and took me by surprise. I’m pretty sure this boy is going to be a great cook.
So if you need some encouragement to get your littlies in the kitchen helping you cook, here it is. He has been helping me cook since he was able to stand from his cooking “tower” and he seems to have picked up some tips along the way! My children have all loved helping me cook, at times I’ve certainly wished they didn’t want to help me – it can take twice as long, be noisy and messy, but it teaches them a great life skill and a love of good food. I’ve also found it a good way to get them trying foods too.
Fish fingers are one of the ways my family do not just eat, but really enjoy oily fish. I like to get a portion a week into our meals. Oily fish are good sources of the omega 3 fatty acids (EPA and DHA) as well as providing vitamin A, Vitamin D, iodine, selenium, protein and calcium. If you don’t like salmon other oily fish includes: mackerel, pilchards, fresh or frozen tuna, trout, crab, whitebait, herring, sardines.
Omega 3’s benefits include:
- Reduction in the risk of heart disease. May protect the heart and blood vessels from disease.
- Supports healthy development of baby during pregnancy and breastfeeding.
- Brain function – may help maintain good memory and also for the prevention and treatment of depression.
Carbonara is one of those meals that my husband adores, but being full of cream, (which I don’t like and it doesn’t like me), I never make it. Then I felt inspired. Somehow in the midst of sleep deprivation these idea pop into my head. It was a pile of spirallised courgettes and carrots that gave me the idea. I had prepared them ready for a stir fry but they started talking noodles to me, which led to carbonara. It may have been due to eating out and reading a pasta/pizza style menu the night before 😉
With a well stocked kitchen this was a literal doddle to make. It took 10 minutes from start to finish as I had the veggies prepped already. One of those meals you can prep ahead and then cook in a flash. Even better I had a little toddler helper who really enjoyed all the beating of the eggs, the stirring and big bonus, he ended up eating a fair bit of carrot as we cooked.
I used rice noodles because I fancied them and they are so quick to cook! You could of course use spaghetti. I didn’t add the parsley to this batch but it would make a great addition, as would bacon!
Heathy Pasta Carbonara - Gluten free
A healthy take on spaghetti carbonara
Amount Per Serving
Calories from Fat 88
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 40g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 large courgette
- 2 large carrots
- 60g mushrooms
- 100g green beans (I used purple ones)
- 150g Rice noodles
- The sauce
- 4 eggs
- 2 tbsp greek yoghurt
- 1 tbsp cream cheese
- 50g parmesan
- plenty of black pepper
- bunch of fresh parsley
- Spiralise the courgette and carrots.
- Chop the mushrooms and beans.
- Cook the noodles, in the last 3 minutes of cooking add the veggies.
- Whilst it cooks, whilst the eggs, add in the yoghurt and cream cheese.
- Drain and turn the cooker off.
- Quickly add the sauce to the pasta and stir in, the eggs will cook in the residual heat. Stir for a few minutes.
- Add plenty of pepper, the parmesan and the parsley.
- Serve with parmesan if wanted!
Dietitian UK http://www.dietitianuk.co.uk/