FEASIBILITY has been on my mind lately.
Feasible is defined as "possible and practical to do easily or conveniently."
Feeding yourself and your family wholesome, nourishing food is important. But are you over-stretching? Are you setting yourself up to fail by setting the standard unattainably high, with homemade everything and no packaged anything?
Healthy eating must be feasible for it to be sustainable.
If the bar is set too high, and we trip and fall, it is hard to get back up and keep going. Or if we sprint too hard in the cross-country race at the beginning, we run out of energy before the race is finished. Is it not better to be good enough than perfect? Indeed - perfection does not exist in all of humanity.
I ask myself when judging the state of my family's diet; is it nourishing, is it affordable, is it enjoyable, is it easy to prepare? Of course, if a meal or snack hits all three points it is an absolute winner, but that is not always the case.
If you are looking to improve the health of your family within a tight budget, I have a few suggestions for you today. How about you choose one thing to work on? Let's cut ourselves a bit of slack and congratulate ourselves on how awesome we really are!
- Make a meal plan for the week using seasonal ingredients, write a list of ingredients, and shop for the ingredients on the list.
- Make substitutions in recipes so you can use up what you have - most vegetables have a variety of substitutions!
- Bake one healthy treat and one semi-healthy treat for the lunchbox this week.
- Slowly reduce the amount of sweetener added to baked goods.
- Alternate weekly/fortnightly between recipes that require more expensive or less expensive ingredients. One week use almond flour. The next week use spelt flour or another less expensive flour. Pork belly one Monday, vegetarian curry the following Monday.
- Make extra food at dinner so that there are leftovers to send for hubby/you for lunch the next day.
I'd love to hear any of your tips for economising in the kitchen!
'Blondies' are typically 'brownies' without the cocoa. So I'm running with the theme here and decided to flavour this 'blondie' with one of my favourite combinations - ginger and date. Bananas are used in this recipe, but I chose just ripe bananas to avoid a strong banana flavour. Bananas are high in potassium, Vitamin B6, manganese, Vitamin C, and dietary fibre. They also add healthy sweetness and a lovely spongy consistency to this cakey slice. Yummy, healthy, and affordable!
Ginger & Date Blondie
Makes one brownie pan-size slice / GF, GF, SF, NF
1C mashed *just ripe* bananas (about 2 large)
3 eggs whisked
1t vanilla paste
90g butter (or coconut oil)
5T rice malt syrup (or other liquid sweetener)
Pinch flakey sea salt
5t ground ginger
3t ground cinnamon
2T ground flax seeds or chia seeds
1/2C coconut flour
1/2t baking soda
1/2t apple cider vinegar
1C diced dried dates
1. Pre-heat the oven to 170 degrees and line a brownie pan with baking paper.
2. Measure the required weight of butter or coconut oil, and then melt gently over a low heat.
3. Meanwhile, put all other ingredients into a large mixing bowl. When the butter has melted, add to the mixing bowl and stir to combine.
4. Scoop into prepare tin and bake for 30 minutes, or until golden, brown and springy at the centre.
5. Remove from the tin and place on a wire rack to cool for at least ten minutes before cutting. The blondie will 'firm up' as it cools, but will be perfectly scrumptious devoured while still warm , if you don't mind a slight crumble.
6. Store in an airtight container in the fridge for one week.
You can also slice and then freeze to remove as needed during the week for lunches or other such eating requirements!
I hope you enjoy it,