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About this blog

Nutritional and fitness advice, quick yummy recipes and relaxation techniques to help YOU BUSY MUMS to feel full of energy and confident in your own body.

Welcome to Happy Mummy Happy Baby blog. My name is Eva Lindsay and I’m an Abu Dhabi based busy mum, certified yoga instructor and a health coach working with busy mums. I am a true believer that as a mum I am directly responsible for the happiness of my own child. And I also noticed that if I feel rested healthy and happy there is a positive direct impact on how my daughter feels- and vice versa:). Through my own experience, experiments and education in health and fitness field I am also convinced that a diet, physical exercise and self-care play a major role in how we overly feel as mums. Having a daughter on my own I also know how demanding it is to be a mum and how little time we have for ourselves not even speaking about the time we are left with to cook from scratch. In this site I share quick but healthy and kids friendly recipes, simple relaxation techniques as well as some fitness tips how to get back to our desired self in order to feel full of energy and comfortable in our own bodies. 

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Happy Mummy

I finally found a biscuit recipe that even my daughter would be happy with:) For those who look for recipe which doesn’t include any of the traditional ingredients like wheat flower, oats, eggs, sugar you might like to try this one:

Preparation time: 15 min

Baking time: 15 min


  • 6 Tbsp Vegetable oil (I used olive oil)IMG_0847-300x300.jpg
  • 1.5 cup Maple sirup
  • 6 Tbsp Water
  • 2 cups Amaranth flour
  • 2/3 cup Arrow root starch
  • 1 tsp Baking soda
  • 1/2 tsp Sea salt
  • 1 tsp Cinnamon
  • 2 tsp Vanilla
  • 2/3 cup grated Carrot
  • 2/3 cup Raisins


  1. Preheat the oven to 180 C.
  2. Combine all the wet ingredients and all of the dry ingredients.
  3. Add the wet ingredients into the dry ingredients and add carrot and raisins at the end.
  4. Using a palm of your hand flatten the biscuits to 1 cm thickness.
  5. Grease the tray with a butter.
  6. Bake for 12-15 min until lightly brown.

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Happy Mummy

I am a big fan of batch cooking! It really works for me as I either use the left overs for my lunch next day or lunch box for my daughter or I freeze it for the “days  in hurry”  when my only option to have a healthy food is to “defrost it”.

This recipe is great example of “batch cooking”. Same chicken used ones for dinner and lunch next day with different sides.

Cashew crusted chicken with creamy asparagus 

Preparation time: 15 minIMG_0705-225x300.jpg Cooking time time: 15 min

Ingredients for chicken:

  • 500 g chicken breasts
  • 1.5 cups cashew nuts
  • 1 beaten egg
  • salt
  • pepper

Ingredients for creamy asparagus (2 portions)

  • 40 baby asparagus stalks
  • 2 cups of sliced white button mushrooms (or any other of your choice)
  • brocoli (optional )
  • 2 crushed garlic cloves
  • 3-4 tbsp of double cream
  • salt
  • pepper
  • fresh thyme (optional)


  1. Preheat the over for 170 C.
  2. Cover the chicken breasts with a beaten egg firstly and then with cashew meal and taste with some salt and pepper.
  3. On the pan fry each side for about 2 minutes.
  4. Then move the chicken into the oven for about 10 min.
  5. Meanwhile stir-fry mushrooms first for about 5 min and then asparagus. Stir together for about another 2 min (add a parboiled broccoli if you wish) and add some crashed garlic continue to stir fry for another 1 min.
  6. At the end add the double cream and taste with salt and pepper.

MY TIP: Save the chicken left overs and you can use it in your salad next day.


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Happy Mummy


So grateful for every testimonial my clients write for me.

Thank you Martina choosing my prenatal yoga program for your second pregnancy. It was a pleasure to meet you and to watch your little one to grow. I wish you all the best!


IMG_0674-300x227.jpgI decided to join a prenatal yoga program to stay fit during the whole pregnancy. I can say it helped me in many ways, such as sharing with other mums or mums to be feelings and thoughts about this phase. I really appreciated the benefits of yoga to both body and mind such as balance, flexibility, really helped to prepare for to the birth. Eva is a very empathic teacher, she follows the mood of the group, inspiring personal improvements, which come shortly. “

Martina B., Abu Dhabi, Al Zeina

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Happy Mummy

I love this recipe as it really takes 20 min and you make enough of portions for 2-3 filling breakfasts for both mummy and your child.

Preparation time: 10 min

Cooking time time: 15 min

Ingredients: Quinoa-pudding-300x300.jpg

  • 1.5 cup of quinoa
  • 1 can of coconut milk
  • 15-20 ripe middle size strawberries
  • honey (to your taste)
  • 3 tbsp chia seeds (optional)


  1. Boil quinoa according to the instruction on the package
  2. After add full can of the coconut milk and stir for 5 min
  3. Add a honey and chia seeds
  4. Divide into individual portions
  5. Blend the strawberries and poor over each portion (you can make few layers as well)


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Happy Mummy

The weight of your growing baby is going to put a pressure on your lower back. The spine has a tendency to pronounce more and cause a very common lower back discomfort.

Specially at the end of my day or after a long walk I feel my lower back is very tired and it needs a special attention. But

If you look for a quick fix and as a busy mum you have only about 5-10 min spare here are my 9 favourite exercise to help to release the discomfort quickly.

I. 90 Degree Angle pose


  1. Place the palms on the wall or chair or table
  2. Step back into 90 degree angle pose
  3. Press your palms against wall or table (chair) and draw your tailbone back
  4. Keep this pose for 10-15 breaths


II. Deep Squat

  1. Keep your stance about 50-70 cm wide heel to heel
  2. Turn your toes outward
  3. Bend your knees and squat down
  4. Palms on your heart centre elbows pressing against your inner knees
  5. Lengthen your spine draw your shoulders down


III. Forward bend

  1. Feet are hip width distance
  2. Bend forward
  3. Soften your knees


IV. Triangle pose

  1. Arms are shoulder level
  2. Feet are right under your wrist creases
  3. Turn your right foot 60 degrees in left foot out
  4. Reach towards your right right foot and tilt
  5. place your palm ob your shin bone
  6. Look up, straight forward or down at your toes
  7. change sides


V. From a triangle pose place a block in front of your right toes

  1. bend your right knee
  2. place your right palm on the block
  3. Lift the left leg up t be parallel with the floor
  4. change sides


VI. Stuff pose

  1. Sit down and stretch your legs up
  2. Flex your feet engage your quadriceps
  3. Palms are either side of your hips pressing against the floor
  4. Straight back keep your spine long and straight


VII. Cat and cow pose

  1. Place your knees (aligned with hips)  and palms (aligned shoulders) on the mat
  2. Inhale lift your tailbone, arch lower back, middle back and then upper back, Look up at the celing
  3. Exhale draw your tailbone down, then U shape your lower back and upper back, chin down towards the chest

IMG_0552-225x300.jpg IMG_0566-225x300.jpg

VIII. Childs pose

  1. From table top pose, bring your knees mat width distance
  2. Stretch your arms forward
  3. Bring your hips down
  4. 5-15 breaths


IX. Downward facing dog

  1. From a childs pose keep your palms stick to the mat as you are coming back to table top pose
  2. Lift your hips high up
  3. Keep your knees soft or draw your heels down and your knee ups up


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Happy Mummy

Another recipe which made it to my library. Easy, quick, acceptable for the toddler and of course healthy are always the basic criteria.

You can put these patties in your sandwich or it also goes nicely with a salad. For the little ones you can serve it with any sides they like. (rice, veggies, pasta, couscous)

Preparation time: 10 min IMG_0399-300x225.jpg

Cooking time time: 15 min


  • 4 x 170g chicken breast fillets, chopped
  •  1/3 cup (80g) ricotta
  •  1 tablespoon milk
  •  4 spring onions, trimmed, finely chopped
  • 1 tablespoon chopped fresh tarragon (or basel or dill)


  • Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper.IMG_0402-300x225.jpg
  • Pulse briefly until the chicken is evenly minced – don’t overmix.
  • Using damp hands, form the mixture into 8 small patties (about 2cm thick), then chill for 10 minutes.
  • Heat a large non-stick frypan over high heat. Add oil, reduce heat to medium, then cook the patties, ifor 4-5 minutes each side until browned and cooked through.

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Happy Mummy

Mili is now having opinion about everything! Recently she started refusing foods that she quite consistently loved for about 1 and half:) Simply put she is convinced she doesn’t like it.

Ok so this is really irritating 🙂

Among these foods she always enjoyed are also fish cakes, shrimp cakes and burgers or meat balls. Shapes-252x300.jpgSo yesterday I really fancied shrimp cake  which we didn’t have for a while… but what

IMG_0384-300x225.jpgabout her? Will she eat it?  I had an idea… What if I make some shapes out of the shrimp cake? Would that help?

It turned out it did!!! She quite happily atet all of her pieces and was quite excited about it. Yay! Mummy: Mili = 1:0:)))

Today I am making meat balls so I will try the same strategy and plus I will involve her into making shapes. Lets see what happens:)


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Happy Mummy
It is always so encouraging to receive a positive testimonial about my work…Dear Rana, I wish you all the best for the birth and super quick recovery! It was my honor to meet you and to be there watching your baby growing!xxx
thumb_IMG_0370_1024-300x200.jpg“After few months of prenatal yoga training with Eva, I really liked the way she teaches and I always felt better after her class no matter how I started. She was always following our mood and energy levels to design her class. She is professional and informative yet very friendly and flexible when needed. Highly recommended if you are looking for a good results and not so traditional yoga teacher. “
Rana, Abu Dhabi, Al Zeina

Check on my programs here:

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Happy Mummy

Now I know why this pregnancy is so much harder! And NO it doesn’t go so much faster!

Few days ago I was whole 16 hours on my own at home. (1 afternoon and bit of the next morning. )
The rest of my family and our visitors went desert camping.

In a way I did exactly what I did when I was pregnant first time. That time I had only few classes to teach, no child
and my husband worked during the weeks in Serbia so we were together only weekend.

While I was alone this time and I did something during those 16 hours I awalys asked myself what I would do if this was my normal day now…

IMG_0360-300x225.jpg16-17:30: I watched movie
I would be entertaining Emilia
17.30 – 18.15 : I went to the shop to buy my dinner. The dinner that I and ONLY I fancied
I would be in our kitchen already cooking some super compromised dinner

18:15-19:00 I had a peaceful dinner at out balcony. Feet up.
Dinner (not always quite and chilled) tydiining up the mess, playing with Emilia
19:00- 20:00 I went for a walk. Bliss!
Bath time, story time, bed time

20:00- 21:30 I watched Teld talks
Exhausted but trying anyway to have at least some time to talk to my husband or watch some telli (not always the most intellectual programs as I am too tired for that)

21:30- 7:30 I SLEEEEEPT without interruption!!!!!
21:30- 5.30 am – some sleep

7:30- 9:00 I did meditation and yoga practice
5:00-6.30 – Mummyyyyy I am AWAAAAAKE!!!

9:00- 9:300 I had the most simple but amazing and chillaxed breakfast
6:30- 7:15 Lunch box prep, Breakfast prep, Toddler prep, Mummy prep, Walking child to nursery

9:30 – 10:00- Prep for my class
8:00- 9:00- PREP for my classes

No wonder I absolutely loved my first pregnancy and I didn’t feel even a little tired!!!!

Picture 1: 20 weeks pregnant 2014
Picture 2: 20 weeks pregnant 2017
Picture 3: The most amazing breakfast while I was alone at home: Boiled eggs (6 min), feta cheese, sautéed spinach, walnuts, blueberries, olives, herbal tea YUUUUM

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Happy Mummy

Lunch boxes are a nightmares for many of us.

But with few tricks and set routine it doesn’t have to be that hard to provide fresh and full of nutrients food for your little ones.

Emilia goes to nursery were food is not provided so every day I have to pack snack and lunch. As I like Mili to have warm lunch but in the same time I don’t have time to cook 2x day her lunch is usually left over from previous dinner+ some additionals and snack is some fruit or veggies + some kind of healthy fats and proteins.

The best is to prepare the lunch box night before in case you are not too exhausted. Chop the fruit and veggies. Put all in separate containers into the fridge so that in the morning you can just warm up and transfer to a thermo flask or cool pack.

IMG_0037-300x224.jpgThis was one of Mili’s lunch boxes last week.

Snack= Green smoothie left over from previous afternoon snack. Spinach, cucumber, ginger, lemon and pear.
Pita bread triangles with cheese, strawberries and cucumber.

Lunch = left overs form previous dinner- basmati brown rice, green beans and roasted chicken.

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Happy Mummy

Perfect snack! Loved it!  Excellent both for mummy and her toddler and lunchbox. It also freeze well in air tight container.

Preparation time: 10 min IMG_0256-300x267.jpg

Baking time time: 30 min



  • 2 cups of almond meal (or equal quantity of spelt flour, or equal quantity wholemeal plain flour
  • ½ cup rolled oats
  • ½ cup sultanas or cranberries
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1½ – 2 cups grated sweet potato (skin included)
  • 4 eggs
  • ¼ cup olive or coconut oil
  • 1/4 cup honey or maple syrup
  • 1/3 cup chia seeds



  1. Pre heat oven to 180 degrees Celsius.
  2. Grease and line a 20cm x 20cm baking tin with baking paper
  3. Mix chia seeds,  grated potato, almond meal, oats, dry fruits,  baking powder and cinnamon in a large bowl
  4. In a separate bowl, whisk the eggs lightly and add the oil and sweetener
  5. Pour mixture into a greased and lined loaf pan
  6. Bake for 30 minutes, until brown and a skewer inserted into the middle comes out clean.


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Happy Mummy

And this is also still hard for me to accept as of course I would love Emilia to eat nicely all the time…I am still learning…

Last week the same dinner she ate all of this. Fish, Snow peas and roasted potatoes  and was even asking for more. This week she almost didn’t touch the fish neither the roasties but ate loads of the snow peas.

Emilia-e1490162415482-225x300.jpgReason? There actually are lots of possible reasons.

  1. The weather
  2. The development stage
  3. Teeth
  4. Sickness
  5. This week their body needed different nutritional composition
  6. They simple didn’t feel like to eat
  7. They didn’t like the colour of your t-shirt or the plate:)))

We will never know what was is exactly. But don’t beat yourself for not providing a dinner they loved! There was nothing wring with your cooking or the meal. Try again next time and I guarantee the result will be again different!

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Happy Mummy

I am often asked what recipes I would recommend to use miso paste. Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin, the most typical miso being made with soy. There are loads of health benefits of miso in your diet. One of the most researched is that is is powerful probiotics helping to boost your immune system.

Besides traditional miso soup I love this spread. So easy and versatile. You can use it in your sandwiches instead of mayo put it on the of bread for quick dinner or snack or just use it as a dip for your veggie sticks.

Yes miso paste contains salt. It is about 40mg per spoon. Otherwise I don’t put salt almost anywhere we always add salt on the plate. So few mg of salt in Mili’s diet doesn’t concern me.

Preparation time: 10 min


IMG_9866-1-225x300.jpgCooking time: 15 min


  • 2 large carrots
  • 3/4 cup cashew nuts
  • 2 tbsp Miso
  • 1 cup chicken stock


  • Peal the carrots and rough chop into ½ inch pieces
  • Put both the carrots and cashews in a small pot with the stock.
  • Bring to a boil on high heat and then reduce to medium and cook until the carrots are easy to pierce with a fork.
  • Remove from heat and scoop out the carrots & cashews with a slotted spoon and place in a food processor.
  • Measure out ¼ cup of the remaining stock liquid from the pot and mix this with the 2 TB of miso until dissolved.
  • Add this mixture to the processor along with the carrots & cashews and process until smooth. (Could also do in a high powered blender).
  • Enjoy!

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Happy Mummy

At my yoga class today one of my students asking:myth-1-300x130.jpg

“So I guess you are vegetarian” …

Me: “ehm….No,  I am not:)” Why do you think?

She: Because I thought all the yoga teachers are vegetarians…

Recently I met at the grocery shop one friend  and looking shocked at spotting a bread in my shopping trolley she cried.

“Wow!!!! do you eat bread? I though bread is not healthy for us!”

🙂 It always surprise me how media managed to misinform and delude people about food last few decades.

So I just want to put things right.

We are all different..Different body constitution, blood group, gender, age, we are differently physically active during the day and have different ancestors, health goals and desires.  This all defines what we should be eating. There isn’t a single formula what is healthy and what is not. Well I can think of few things which are definitely not healthy and is better to stay off them but that is for another post.

Despite the fact I am yoga teacher I do eat mat. In fact I love meet. I personally didn’t know one have to become a vegetarian to become a good yoga teacher. I tried to be vegetarian and I gave up as it was not good for my mental neither physical health. If you want to be a vegetarian with adequate diet you actually really need to spend loads f time thinking about what goes into your stomach. I wasn’t ready for such a commitment. Especially because I didn’t feel strongly about the idea of giving up a meat.

Now the hugely discussed bread and wheat products. Well ….after I read few scientific evidence based books (the best one Grain Brain) I have to say I can see a reason why wheat is not only good for our digestive truck but also not for our nervous system, brain including. Despite that I do eat bread occasionally. I experimented with Paleo diet quite a lot and I have to say I felt amazing. Though it is not sustainable in my case. We do travel a lot and being on Paleo diet is just so difficult when you have not an access to your kitchen or your local restaurants. It becomes very limited and put lots of pressure on my mind to choose and look for Paleo diet at the airports, planes and petrol stops . So many times I gave up , breaking the Paleo diet and switching to grains messed up my body for several weeks.

So I do eat a bread. I try to always go for better quality anf I think of it as a cucumber. I also don’t eat cucumber for my breakfast, lunch and dinner and snacks in one day.

My guideline for staying healthy, full of energy and keeping my weight stable is:

  1. Eat loads of veggies. I try to have with each meal half of the plate filled  with variety of vegetables.
  2. Eat at least 80% home made food.
  3. Have at least 1 meet free day.
  4. Have a treat once-twice a week.For me that is variation of a chocolate cake:)
  5. Have 1 serving size of fruit each day. (for example 1 apple or 1 cup of berries)
  6. Stop eating when you feel 80% full
  7. Eat slowly
  8. Eat when you are hungry. That means sometimes I have snack, sometimes I don’t.
  9. Eat quality products. Rather spend little bit more on a good stuff.
  10. Drink a loads of natural water. Spice it up with lemon or lime if you get tired of the plain water taste.
  11. Sleep enough. For me that is 8 hours.
  12. Exercise every day. Even if that exercise means to get off the bus 2 stops  ahead and walk 30 min.

Remember this is a guideline. We are just humans and it is not possible to follow it 100%. Becoming obsessive with your food can cause a serious harm to your mental health.


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Happy Mummy

This is super yummy combination of zucchiny noodles and meatballs and a particularly nice variation of beef meatballs. Yummy for parents and kids loved it too! It takes 40 min which may seems a lot but what I do I prepare the meat mixture and spiralize the noodle ahead whenever I have time during the day and then the cooking time takes just 20 min.

Emilia is not crazy about the zucchini noodles that’s why I served on her plate veggies which I know she loves and add little bit of noodles for taste and fun. This time she actually was willing to touch it and taste it. She still wasn’t crazy about it but she ate 2 noodles which is a progress compare to our last zoodles attempt:)

20  min preparation time
20 min cooking time
Serves 4 people

Mushroomy meatballs


  • 150 g mushrooms
  • 1/2 cup oats
  • 500 g minced beaf or pork
  • 1-2 eggs
  • 1 medium yellow onion
  • 1 cup of parsley
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp honey
  • salt
  • pepper


  • Preheat oven to 180 C
  • In a saucepan over medium heat, brown the onion and mushrooms  in the olive oil and butter. Cook for approximately 3- 5 minutes, or until golden brown. Add the parsley, oats and honey cook for another 1 minute.
  • Blend the mixture in a food processor
  • Add the mixture to minced beef and add the egg
  • Season with salt and pepper



  • 2 large zucchini, made into strands with a spiralizer
  • ¼ tsp Himalayan salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp garlic powder
  • ½ tsp dried oregano


  • In a skillet heat the oil and add the spiralized zucchini. Sprinkle with salt, pepper and garlic powder and stir delicately to distribute the seasoning; cook for about 30 seconds, until the zoodles are barely just softened.
  • Topped with meatballs

My tip:

Top it up with tomato and chalapegno salsa! In the blender mix cherry tomatoes, chalapegno peppers, onion and parsley. Blitz and remove the liquid part. Put 2 tbsp on the top of meatballs! Yummy.

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Happy Mummy

I loved this for our snack! It was so nicely moist, yummy and filling. If you buy the hazelnut butter in the shop it takes only 5 min to prepare and then just bake in the oven.


  • 1 cup of homemade Nutella. (or you can buy chocolate hazelnut butter in health shops) IMG_9784-300x300.jpg
  • 1 cup zucchini shredded and squeeze the water out
  • 2 large egs
  • 2 tbsp pure apple cider vinegar
  • 2 tbsp maple sirup
  • 1 tsp pure vanilla (optional)
  • 1/2 tsp baking soda
  • pinch of salt


  1. Preheat oven to 200 C
  2. Combine hazelnut butter, eggs, maple sirup, vanilla and salt until smooth
  3. Add shredded zuchini
  4. Scoop into loaf and baked 35 min-50 min
  5. Let cool for few min and enjoy!

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I love green soups and this one can’t get any greener! I am not a huge fan of asparagus. Thought this liquidised way is hugely satisfactory. Instead of heavy cream I tried coconut milk and it was delicious!

5  min preparation time asparagus-soups-300x300.jpg

15 min cooking time

Serves 4 people


  • 1 big white onion
  • 2 tsp butter
  • 4 cloves garlic
  • 200g asparagus
  • 1 cup of spinach
  • 1 1/2 cup of chicken or vegetable stock
  • 1/4 cup coconut milk


  • Fry the onion first on melted butter
  • When transparent add the asparagus
  • Stir for 10 min
  • Add the stock
  • Blitz
  • Serve

Bon Appetite!


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Happy Mummy

Kale is for many of us frustrating vegetable. We all know that eating kale has amazing health benefits  but it has very awkward texture and not everybody likes the bitter taste of it either.

I hate eating something I don’t enjoy…..What is the point of eating something you really struggle to swallow…So here are my favourite recipes how I enjoy the regular doses of kale.

I am really not kidding. I think you really can enjoy it:) And not just you..all the below recipes besides the kale salad children usually love!

1. Kale smoothie

  • IMG_8586-225x300.jpg1 banana
  • cup of purple grapes
  • cup of kale
  • 1 tbsp cinnamon
  • 1/2 cup of water
  • few cubes of ice

Bzzzz and enjoy!



2. Kale chips

  • paprika-and-chilli-kale-chips-26598_l-30Preheat an oven to 350 degrees F (175 degrees C). Line a tray with sheet with parchment paper.
  • Remove the leaves from the thick stems and tear into bite size pieces
  • Sprinkle with olive oil (you may mix in the garlic and parmesan, or chilli flakes)
  • Bake until the edges brown but are not burnt, 10 to 15 minutes.
  • Add himalayan sea salt before eating if you wish.


3. Green soup

  • IMG_8562-225x300.jpg1 head of medium broccoli
  • 3 celery stalks
  • 3 cups of kale leaves (remove the stem)
  • 1 big onion
  • Vegetable or chicken stock to cover the veggies
  • Boil for 15 min and then bzzzzz. Chop a bacon into small pieces fry it and add it to the soup. Bon appetite!


4. Kale salad

  • IMG_9167-225x300.jpgFor a 1 salad bowl chop kale (remove the stem) to fill 3|4 of the bowl.
  • Chop into really small pieces. Grate 1|3 of cup of parmesan
  • toast a bread and then grate 1|3 of cup.
  • Add it to the salad and throw in some walnuts and raisin +pomegranate seeds if you wish. Sprinkle with bit of a olive oil. Serve it enjoy it!:)

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Happy Mummy

That temptation to always have them clean!

I know how it feels. The moment you see their hands and faces dirty there is some parenting button at the back of our mind causing us an immediate headache! 🙂

When Emilia started with baby lead weaning I was on my knees at least 3 times a day cleaning up an enormous mess! But this will all pass and the mess will become lot more manageable.

There are so many scientific studies out there proving that letting your child the first 2 years of his | her life to get messy is positively impacting the relation of the child with his food. Children which are allowed to get messy and play with their food as toddlers tend to become less fussier eaters and become real social eaters.

IMG_9420-e1481110370402-225x300.jpgEmilia is 2 years and 3 months and she makes very little mess now when she eats. But occasionally she still go full on and it is such a joy to watch her enjoying her food! At this picture she was dipping oat flakes into her green smoothie (kale, banana, grapes and cinnamon). My parenting bell went on and for a second I had this need to start whipping her face etc but I managed to stop myself and just let her to enjoy herself. I cleaned her face in 1 min after she was finished and the washing machine washed her t-shirt. And she enjoyed so much her healthy nutritious snack:)



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How do you manage to just cook one meal for the whole family? My children would never eat the kind of food me and my husband eats. 

Really? Are you sure they would not? I often witness parents imposing lots of their believes and limits on their children. I am not an exception. But I try really hard not to do that. This very often comes up with serving a food.

Have you ever seen French, Chinese, Korean or Indian child eating? Do you know what they have in common? They are great eaters! They literally would eat anything!

This is not a coincidence. The main reason behind  that is that children from the Asian cultures and in traditional French families are encouraged from a very young age to share the family dinners. To try a huge variety of foods since they are exposed to solids. Eating in this cultures is a social event, time to sit down and talk about the day. Pick and choose from what is presented in front of you. No special cooking for the infants, no separate time to feed them.

Look I get it. Once a while you want to have a quite and peaceful dinner. That’s why me and my husband allocated Saturday for this event. We feed Emilia canned fish and boiled veggies put her to sleep and then we order sushi and watch a movie! I love Saturdays:) But other then this day we eat all together and Emilia shares our food.

food-everybodyThis is what we are having tonight. Thai chicken curry soup.

I managed to make it super spicy…Ups…But no panic here. In this case I just set aside all the ingredients and simply washed it under running water. It will still have the curry aftertaste but it will be acceptable for her and she will be offered to taste the soup if she shows interest.

For this curry soup I used this recipe! Super yummy!

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You would never guess the veggie ingredient!!! So super yummy!

Preparation time: 40 min

(you can make the potato day before)


  • ½ cup cooked mashed sweet potato (see method), which is approximately half a medium sweet potato
  • 1 cup dried, pitted dates
  • 1 cup water
  • 1 and ¾ cup of almond meal (for nut-free alternative)
  • ⅓ cup cocoa or cacao
  • 3 tablespoons coconut oil


  1. Chop the potato into small cubes and bake in oven 180 C for about 30 min
  2. Meanwhile soak the dates in water
  3. Mash the potatoes and date with food processor and mix in rest of the ingredients

Voila. Bon appetite!!

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Happy Mummy
We have a dinner routine on Friday – our first day of weekend here- I quite like.
1.home made soup followed by:
2. “tea time tea” the only cold and “processed” dinner we have once a week, (nice sourdough bread, mixture of high quality hams, salamis, cheese, pate, pickled veggies etc).
As for the soup I prepare it on Thursday while Mili naps and then on Friday I just warm it up and put the left overs to freezer for the next week.
This is a great solution to our weekend dinners as I don’t want to eat out all the meals (we already eat in the restaurants both our lunches) and in the same time it is quick (I don’t have to spend ages in the kitchen + waste our family weekend time and in the same time it is not a complete junk). This is what I just cooked for tomorrow. One of my favourite and very seasonal now in many moderate climates 
Pumpkin Soup
1 large onionimg_9203
1 medium small size butter nut squash
3 small carrots
thumb size giger
Kombu 5 cm (optional)
Squeezed lemon juice
2 tsp turmeric (optional but really nice to include)
Bzzzzz in a food processor serve it with sour cream and pumpkin seeds.

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Happy Mummy

Healthy biscuits

I am not a huge fan of biscuits. They are all too dry for me. If I crave something sweet it is usually something juicy and chocolaty.

Anyway- Emilia loves crunchy dry textures. And she also like baby kind of biscuits which she gets occasionally.

So I decided to make my own biscuits and bake it with Mili. Not only these biscuits are a “different liege” but also we had so much fun making them. Also perfect as a quick nutrition snack both for mummy and baby. AND you can of course freeze it.

Preparation time: 10 min


Baking time: 12 min


  • 1 cup almond meal
  • 1 cup macadamia nuts
  • 1/2 cup pistachio nuts
  • 1/4 cup flaxseeds (linseeds) or you could also use sesame seeds
  • 1|4 cup maple sirup or honey
  • 1 cup coconut flakes
  • 4 tablespoons olive oil, macadamia or coconut oil
  • 2 teaspoons cinnamon
  • 1 egg
  • 2 teaspoons baking powder (or gluten free baking powder if you require gluten free)


  1. Preheat oven to 180 degrees Celsius
  2. Blend all the nuts, flax seeds and coconut flakes
  3. Mix with Almond meal and baking powder and cinnamon add to the mixture
  4. Mix oil and Honey and add it to the mixture
  5. Roll into teaspoon sized 0.5 cm pancakes, and place on a greased baking tray with enough room around each biscuit to allow the biscuit to rise and spread.
  6. Bake in the oven for 12-15 minutes until golden brown.

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Happy Mummy

Inspired by one of my friend who suffers from indigestion issues I am posting a little bit more on this topic again.

The statistics shows that every other person in the modern society experience some sort of indigestion issues more then once a week.

So my guess is there might be quite few of you out there with this issue.

I also guess most of you think yes that’s “me” but with everything that goes on in my life I have no time to prioritise this right now.

Well let me tell you that it doesn’t necessarily have to mean you have to focus all of your spare time on this. To decrease your discomforts may mean just adding on 3 simple steps to your day routine which won’t take literally more then 10 min altogether.

Or on another hand I imagine some of you think this is “so me” and all I want now is to feel well again and therefore I focus all my energy on this.

Or you are somewhere in between and for those of you I have some tips as well.

My advice is to realistically estimate the time you can devote to this and then you choose some of the following program”

A. If you have very little time but you want to address it

3 tips to decrease the bloating


B. If you look for some simple but effective solutions

  • appleciderAdditionally to all above mentioned
  • Have a 500 ml lukewarm + half of freshly squeezed lemon first thing in the morning
  • Have a 1 tablespoon of unpasteurised apple cider vinegar right after your lemon water
  • Have a 500 ml lukewarm water about 20 min before lunch and dinner.
  • Take quality probiotics every day for at least 3 months


C. If you taking this really seriously

  • img_7868Additionally to all above suggested
  • Remove from your diet processed foods, processed sugars, wheat products and dairy products
  • At least 2x a week have a homemade bone broth (no additional maggi etc)
  • Make a litre of mint or chamomile tea in the morning and sip it during the day

D. Hard core 6 weeks program

  • img_8962Previous to all the above mentioned
  • Add to your diet every day at least 1 of the following foods every day:
  • sauerkraut
  • pickled vegetables great facebook page to find ideas is here:
  • half raw yolk
  • natural nuts and seeds
  • Green juice

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Happy Mummy

Perfect snack for mummy and also to for lunch boxes.

In many nurseries they don’t allow you to pack any nutty or eggy snacks. sad face:((( As nuts and eggs are perfect easy snack for the little ones.
So this is a great solution if you don’t want to give up on bliss balls.

Me and Mili enjoined it a lot yesterday for our afternoon snack.

You can find many variation of this recipes on the internet but this is the one I tried and thought I would share with you!

30 minutes soaking img_0041-1

15 min preparation time


½ cup dried pitted dates
½ cup water for soaking
½ cup sesame seeds
½ cup sunflower seeds
¼ cup cocoa
¼ cup coconut flour
2 tablespoons water
2 tablespoons coconut oil


Place the dates in a small bowl and cover with 1.2 cup water.
Soak for 30 mins to soften
Drain water from dates
In a hight speed processor mix them all up and make a small balls out of the mixture. Place into a fridge for at least 30 min.

You can store this safely for about 7 days in the fridge or freeze it.

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