Happy Mummy

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About Happy Mummy

  • Rank
    Star Coach
  • Birthday 04/27/1983

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  • Website URL
    www.evalindsayhealth.com

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  • Gender
    Female
  • Interests
    Yoga, Cooking, Hiking, Parenting, Meditation, Traveling, Running

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  1. 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 Ingredients: 6 Tbsp Vegetable oil (I used olive oil) 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 Direction: Preheat the oven to 180 C. Combine all the wet ingredients and all of the dry ingredients. Add the wet ingredients into the dry ingredients and add carrot and raisins at the end. Using a palm of your hand flatten the biscuits to 1 cm thickness. Grease the tray with a butter. Bake for 12-15 min until lightly brown. View the full article
  2. 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 min 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) Direction Preheat the over for 170 C. Cover the chicken breasts with a beaten egg firstly and then with cashew meal and taste with some salt and pepper. On the pan fry each side for about 2 minutes. Then move the chicken into the oven for about 10 min. 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. 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. View the full article
  3. 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! —————– I 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, strength..it 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 View the full article
  4. 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: 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) Direction Boil quinoa according to the instruction on the package After add full can of the coconut milk and stir for 5 min Add a honey and chia seeds Divide into individual portions Blend the strawberries and poor over each portion (you can make few layers as well) View the full article
  5. 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 Place the palms on the wall or chair or table Step back into 90 degree angle pose Press your palms against wall or table (chair) and draw your tailbone back Keep this pose for 10-15 breaths II. Deep Squat Keep your stance about 50-70 cm wide heel to heel Turn your toes outward Bend your knees and squat down Palms on your heart centre elbows pressing against your inner knees Lengthen your spine draw your shoulders down III. Forward bend Feet are hip width distance Bend forward Soften your knees IV. Triangle pose Arms are shoulder level Feet are right under your wrist creases Turn your right foot 60 degrees in left foot out Reach towards your right right foot and tilt place your palm ob your shin bone Look up, straight forward or down at your toes change sides V. From a triangle pose place a block in front of your right toes bend your right knee place your right palm on the block Lift the left leg up t be parallel with the floor change sides VI. Stuff pose Sit down and stretch your legs up Flex your feet engage your quadriceps Palms are either side of your hips pressing against the floor Straight back keep your spine long and straight VII. Cat and cow pose Place your knees (aligned with hips) and palms (aligned shoulders) on the mat Inhale lift your tailbone, arch lower back, middle back and then upper back, Look up at the celing Exhale draw your tailbone down, then U shape your lower back and upper back, chin down towards the chest VIII. Childs pose From table top pose, bring your knees mat width distance Stretch your arms forward Bring your hips down 5-15 breaths IX. Downward facing dog From a childs pose keep your palms stick to the mat as you are coming back to table top pose Lift your hips high up Keep your knees soft or draw your heels down and your knee ups up View the full article
  6. 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 Cooking time time: 15 min Ingredients: 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) Method: Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. 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. evalindsayhealth.com View the full article
  7. 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. So yesterday I really fancied shrimp cake which we didn’t have for a while… but what about 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:) View the full article
  8. 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 —————- “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: evalindsayhealth.com/#WorkWithMe View the full article
  9. 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… 16-17:30: 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 View the full article
  10. 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. This 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. View the full article
  11. 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 Baking time time: 30 min Ingredients: 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 Method Pre heat oven to 180 degrees Celsius. Grease and line a 20cm x 20cm baking tin with baking paper Mix chia seeds, grated potato, almond meal, oats, dry fruits, baking powder and cinnamon in a large bowl In a separate bowl, whisk the eggs lightly and add the oil and sweetener Pour mixture into a greased and lined loaf pan Bake for 30 minutes, until brown and a skewer inserted into the middle comes out clean. View the full article
  12. 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. Reason? There actually are lots of possible reasons. The weather The development stage Teeth Sickness This week their body needed different nutritional composition They simple didn’t feel like to eat 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! View the full article
  13. 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 Cooking time: 15 min Ingredients 2 large carrots 3/4 cup cashew nuts 2 tbsp Miso 1 cup chicken stock Method 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! View the full article
  14. At my yoga class today one of my students asking: “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: Eat loads of veggies. I try to have with each meal half of the plate filled with variety of vegetables. Eat at least 80% home made food. Have at least 1 meet free day. Have a treat once-twice a week.For me that is variation of a chocolate cake:) Have 1 serving size of fruit each day. (for example 1 apple or 1 cup of berries) Stop eating when you feel 80% full Eat slowly Eat when you are hungry. That means sometimes I have snack, sometimes I don’t. Eat quality products. Rather spend little bit more on a good stuff. Drink a loads of natural water. Spice it up with lemon or lime if you get tired of the plain water taste. Sleep enough. For me that is 8 hours. 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. View the full article
  15. 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 Ingredients 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 Method 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 Zoodles Ingredients 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 Method 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. View the full article