My first blog post since our gorgeous new daughter arrived. She’s finally here! She kept us waiting 10 days past her due date - at which time I was REALLY losing the plot - but her sweet face was absolutely worth the wait. I was due to be induced on day 12 if she hadn’t made an appearance yet. I was thrilled to have it all happened naturally. Bonnie was induced at 12 days overdue and I was eager to experience labour without medical assistance.
We’ve called her Diana. After the Greek goddess; the huntress and goddess of wild animals and childbirth. We loved that it’s a ladylike name with a really strong meaning.
She’s now 3 weeks old and we are well and truly in the deep trenches of life with a newborn. Holy moly! I had forgotten (it’s been 5 years between babes) the intensity of these first days. Getting into a routine with feeding and sleeping is really exhausting. I’m trying to take it just one day at a time and recognise those tiny bits of progress we make each day.
I was so nauseous those last couple of months of pregnancy and not that into food. Golly has that changed! Since Diana has been born, I’ve been ravenous ALL the time. I’m absolutely loving food again. It’s clear that being prepared with nutritious food options is essential. Not only to fuel everything my body is doing currently but to help heal and bounce back from birth.
I adore a delicious savoury loaf. It's the perfect snack. It can be hard to find good savoury grab-and-go recipes but this one is great. It’s a one bowl affair. Easy to throw together while my baby sleeps (if she sleeps!) or better yet pass the recipe on for someone else to make for you. The loaf will yield 10 good slices. This translates to 5 serves for me. Full of protein, fibre and lots of great flavour - because you deserve to be eating delicious food when you’re busy sustaining life!
I hope it goes without saying that you don’t need to be a new mum to enjoy this recipe! It’s a great one for the whole family. Perfect filler for lunchboxes and great as part of a weekend brunch.
I find toasting it absolutely essential. The crisp edges are my favourite and the cheese / herb combo really comes to life when warm. Not to mention how good it tastes with a thick spread of melty butter. I’ve recently adopted some lovely black Kenwood kMix appliances as part of the recipe series I did with them (you can find those recipes HERE, HERE and HERE). This recipe uses the sleek toaster. It’s sitting on my kitchen bench now, looking really fab. Such a nice change to not have to hide away the ugly one we had previously! When you are housebound it’s the little things…….
With the depths of winter well and truly upon us, I hope you are taking some time to enjoy a quieter pace. This is the perfect time of year to get cosy with your kitchen and enjoy some nourishing home cooking. Check out the recipe page on the blog for some yummy meal ideas. Have a wonderful week. Kelly xox
GF Cheddar, spring onion & sweet potato loaf
5 free range eggs – lightly beaten
1 garlic clove – finely diced
1 rounded teaspoon gluten-free baking powder
2 ¼ cups (250g) almond meal
1 cup grated sweet potato
1 cup grated (100g) cheddar cheese (could also use parmesan)
3 tablespoons olive oil or melted ghee
2 spring onions (green part only) - finely sliced
Handful fresh parsley - roughly chopped
¾ teaspoon salt
Cracked black pepper
To garnish: pumpkin and sesame seeds
Preheat oven to 165c (325f).
Mix together eggs, garlic, almond meal and baking powder in a large bowl. Add the remaining ingredients and stir until well combined.
Grease and line a 23cm loaf pan. Use a spatula to fill the tin with the loaf batter and smooth the surface. Sprinkle with seeds.
Bake for 50–60 minutes until golden and a skewer comes out clean when inserted.
Leave to cool for 45 minutes before slicing. Can be stored in the fridge in an airtight container for up to four days.
To serve: Place thick slices of loaf into the toaster for 1-2 minutes until the edges are crisp. Enjoy with butter.