I fully admire those that can live a zero waste existence. It’s certainly something to aspire to. I am just not there yet. However, I really believe that if a whole bunch of us start with just some small changes it will have a massive environmental impact.
Starting over a year ago now we have been implementing changes in our home to try and live more sustainably. Interestingly, I started implementing a lot of these and didn’t mention it to Hubby to see if he noticed and commented on it or if the change bothered him. None of the changes we have made so far have phased him at all.
I thought I would share one of these every now and then. If you like the tip feel free to implement it. I know these are not new ideas. I am just sharing what small changes I have been able to easily incorporate into our lives to make our family more environmentally friendly.
Vegetarian one day per week.
This is a great example of something I started to implement without Hubby even noticing. I did this at the same time I started meal planning. This was a beautiful change to make hand in hand. Not only is eating meat free once a week good for the environment, but meal planning reduced our weekly food waste and grocery bill significantly!
I did this for over a month before asking Hubby if he’d noticed we were eating vegetarian at least one night every week. He hadn’t noticed that, but he’d been liking the meals and the organisation of meal planning. It actually saved us a lot of time over the week as we were not having that daily “what do you want for dinner?” discussion and then spending time rummaging through the pantry for options hahaha. He actually got into the process and is now much more involved in our food choices and also dinner and food preparation YAY!!!
Here’s the thing… this doesn’t have to be a complicated meal. Often this is my simplest dinner of the week. Very often I combine this with pasta night. At the moment we are both loving the Rana range of pastas particularly the Ricotta & Spinach Tortellini and the Pumpkin & Roasted Onion Ravioli. Even better when I score the family pack on sale as this gives us two nights of dinners. Especially when I chuck in some brocolli and mixed vegies. My 11 months old loves these pasta dishes as well, she doesn’t eat pasta in other forms apart from these and lasagne so that’s another bonus for us.
Honestly once you look at a couple of vegetarian meals it is a lot easier than the pressure that people put on themselves to create incredible dishes. Yes, you certainly can do that. OMG there are some amazing vegetarian and vegan dishes out there, but there are also some quick fixes.
I have been experimenting with frittatas trying to make one using oat milk for kiddo who is lactose intolerant. Frittatas are great for baby led weaning and getting protein (eggs) and a variety of veggies into bubs. I made these in a muffin tin as it was easy to portion out that way. You can also freeze these.
I will say that I think because of the oat milk it seemed to take longer to cook that when I normally cook frittata.
This recipe made 11, but I feel I overfilled the cases so would probably make 12.
1 small carrot 1 small zuchhini pumpkin (I like butternut, but whatever you like) 4 eggs 1 cup of oat milk (can use normal milk if not lactose intolerant)
Cube your pumpkin, place on a roasting tray, drizzle with olive oil and roast at 160C (fan forced) for around 40 mins (turn half way). I would let it cool a little before using it. You will need 1 cup (I used the leftovers to mix with other veggies for meals).
Grate carrot and zucchini.
Heat around a tbsp of oil and cook zucchini, carrot and pumpkin for around 2 mins.
Beat eggs and milk.
Add vegetables to the milk mixture and pour the mixture into your muffin tin.
Bake at 160C for around 20-25 mins.
When I use normal milk this is more like 15 mins.
If lactose is not an issue for you, you could also sprinkle some cheese on top before you bake.
As an adult these taste good, but I had to add salt and pepper haha.
I leave the skin on my zucchini, that is up to you 🙂
This is SUPER easy to make and it is quite possible you could make it without purchasing anything. I made this with stuff that was already in my pantry. Great for baby led weaning and they freeze well. Kiddo LOVES these! Honestly I kind of do too.
Makes around 16 decent sized pikelets.
1/2 cup wholemeal flour 1/2 cup rolled oats 1 mashed overripe banana 1/2 cup oat milk 1 egg, beaten 1 tsp baking powder 1/2 tsp vanilla essence 1/2 tsp cinnamon
Add dry ingredients to beaten egg and combine.
Add oat milk, cinnamon and vanilla and combine.
Add mashed banana and mix well.
Heat a fry pan on medium heat, add a small amount of butter, or spray to prevent sticking then add spoonfuls of batter. When bubbles start to appear flip to cook the other side.
If you want a runnier consistency you can add more milk.
If you are not lactose intolerant then you can use normal milk rather than oat milk.
I served these strait up to kiddo. I also put them with strawberries and am planning to use them to introduce her to peanut butter.
These freeze well so in future I will likely make double batches (not going to lie I have stolen a few as well haha).
I have been experimenting with Oat fruit bars/slice suitable for baby led weaning for my 8 month old who is lactose intolerant. We are trying to build up her tolerance a little by including very small amounts of lactose in her diet, but let’s be real, many of these types of things have dairy. So here’s one I have messed around with that made up a LOT of slice, she LOVES it!!! It also freezes great and I like it with a coffee or tea too, so bonus!
3 cups of rolled oats 1 cup wholemeal flour 1 1/4 cup A2 milk 1 1/4 cup oat milk 2 eggs, beaten 3/4 cup of finely chopped dried prunes 3/4 cup of finely chopped dried apricots 1 mashed overripe banana 1 grated granny smith apple 2 tsp cinnamon
Preheat oven to 180°C (fan forced oven). Grease a slice tin – I use two medium sized ones as this is what I have.
Mix all ingredients in a large bowl.
Pour into slice tins. Bake in oven for around 45mins. You can check it’s done when it is firm and springs back to touch.
Once it has cooled you can cut and serve.
This makes a LOT. I wanted this so I could cut into baby sized pieces and freeze. If you want a more normal sized amount you could halve everything, but I also did not want to waste half an apple and banana.
I used prunes and apricots, but you could replace these with any dried fruit.