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Love Life Foodie

Hi Im Cassie, Welcome to my page 'Love Life Foodie' here you'll find Parenting tips and tricks, Lifestyle Hacks, Healthy and delicous budget friendly recipes and inspiration for adults and kids alike. Enjoy and feel free to drop a comment or subscribe for more, Thanks Cassie x

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Broccoli, Chicken and Potato Bites Keep extra potato bites in the freezer for a quick and easy dinner whenever you need it. Ingredients 75 g broccoli 110 g mashed potato (cooked, cooled) 25 g parmesan cheese (grated) 60 g chicken (cooked, diced) 40 g panko dried breadcrumbs 1 egg (beaten) 2 spring onion (finely sliced) 2 tbs sunflower oil Method Steam the broccoli florets for 5-6 minutes until tender, then set aside until they are completely cool. Once cool, chop them finely. Mix together the cold mashed potato, chopped broccoli, grated cheese, chicken, half the breadcrumbs, half the beaten egg and the spring onions. Season with salt and pepper (if baby is over 12 months old). Shape the mixture into 8 sausage shapes, then coat them in the remaining egg and roll them in the remaining breadcrumbs. Transfer to a lined plate or tray and chill for 30 minutes. Heat the oil in a frying pan. Fry until golden and heated through. Serve with tomato sauce or a dip of your choice. #cassielovelifefoodie🌱 #chickenpotatobites #sneakygreens #broc #freezeforlaterifanyleft🥦

Mini frittatas 🥚🧀🥬 Perfectly sized for little hands, these mini frittatas are great for the school lunch box or as an after school snack. Plus, they are a fab place to hide veggies! Ingredients 4 eggs 3/4 cup ricotta 180 ml milk 1/2 cup tasty cheese (grated, plus extra for coating) 1 leek (medium, finely chopped) 8 mushrooms (diced) 1 cup dried breadcrumbs 1 tsp dijon mustard 6 cherry tomato (halved) Method Pre-heat oven to 200°C (180°C fan-forced). Grease a 12-hole muffin tray and line each hole with a square of baking paper. Set aside. Place all the ingredients, except the cherry tomatoes, into a large bowl and mix well to combine. Use a 1/4 cup measure to scoop the mixture into the muffin tray. Top each frittata with half a cherry tomato and a sprinkling of tasty cheese. Bake for 25-30 minutes or golden brown and crispy-looking on top. Perfectly sized for little hands, these mini frittatas are great for the school lunch box or as an after-school snack. These frittatas are yummy served warm as a snack or perfect served cold in the lunch box. If you don't have any fresh vegetables that your kids like, you can use frozen peas or corn in this recipe. #cassielovelifefoodie🌱 #kidsfoodforsure #fussykidsfood #frittatas #eggs #bitesize

Kid Friendly Nachos 🧀🥓🥬🍅 Make these kid-friendly nachos with a gentle spice mix that even the fussiest of eaters will love. Serve with corn nachos and let the hungry hordes dig in! Ingredients 400 g canned whole tomato (strained) 1 cup corn kernels 400 g canned kidney beans (strained) 1/2 tsp ground cumin 1 tsp paprika (ground) 1 tsp onion flakes 2 97% fat-free rindless bacon rashers (diced) 2 cups mozzarella 175 g corn chip Method Preheat your oven to 200°C, spray an oven tray with cooking spray and line with corn chips. Cook the diced bacon until warmed through and set to one side. In a large bowl, add strained tomatoes and crush with a spoon or potato masher to make a lumpy sauce. Add corn, beans, cumin, paprika onion flakes, salt, pepper and bacon pieces. Give the mixture a good stir. You may need to drain a little of the liquid off, depending on your tomatoes. With a slotted spoon, place mixture on top of the corn chips then follow with cheese. Pop into the oven and bake for 15-20 minutes until the cheese melted. For the vegetarian option skip the bacon step. #cassielovelifefoodie🌱 #kidfriendlyrecipesplease #fingerfoodheaven #fussykidsfood

Simply Delicious Spinach and Ricotta Souffle Ingrediants 90 grams shallots, chopped 120 grams baby spinach leaves 1/4 cup fresh basil leaves 3/4 cup ricotta cheese (or goats cheese) 1 1/2 tbsp flaxseed meal 2 free range eggs, separated 40 grams parmesan cheese, grated 2 tbsp of water 1 tbsp coconut oil (+ extra to grease) 1 pinch Himalayan salt and pepper Method Preheat oven to 180 degrees C. Place 1 tbsp coconut oil in a pan and melt over low heat. Add the chopped shallots, a pinch of salt and pepper and sauté for approx. 5 minutes. Add the spinach, basil leaves and water, cover to allow spinach to steam for 1-2 minutes or until spinach starts to reduce. Turn off heat and add ricotta, egg yolks, parmesan cheese and flaxseed meal. Beat egg whites until firm peaks form and then gently fold into the mixture. Lightly grease 3 small oven proof ramekins and spoon in mixture. Place ramekins on a baking tray and bake for 25 minutes or until they have risen and are slightly golden. Serve immediately and top with extra grated parmesan cheese (optional). #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #dinnermeals #breakfastmeals #lunchmeals #heartymeal

Mushroom and lentil vegan spaghetti bolognese. Loaded with vegetables, this mushroom and lentil vegan spaghetti bolognese sauce is a delicious and familiar go-to family meal that will be enjoyed by everyone including fussy kids (mine included) Ingrediants 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 3 sticks celery, finely chopped 2 cloves garlic, finely chopped 8 button or brown mushrooms, finely chopped (about 120g/1/4lb) 1 red capsicum, (bell pepper) cored and finely chopped 1 tsp dried sage 1 tsp dried oregano 1 tsp smoked paprika 1/4 cup red wine, (optional) 2 cans chopped tomatoes in juice 2 cups vegetable stock 1/2 cup dried red lentils 1/4 tsp liquid smoke 1 tsp raw sugar, or sweetener of your choice Salt and pepper, to season To serve: 500 g regular or gluten free spaghetti noodles, (about 1.1lb) Finely chopped parsley Method Heat olive oil in a wide, deep saucepan or frypan (skillet). Add onion, carrot and celery and cook over a low-medium heat until softened, then add garlic, mushrooms, red capsicum, sage, oregano and smoked paprika. Season with a small sprinkle of salt to help the mushrooms release their juices. Continue to cook, stirring often, until golden and fragrant. This stage should take about 20 minutes in total. Add the red wine, if using, and stir for a minute to allow it to evaporate off. Add the canned tomatoes, vegetable stock, lentils, liquid smoke and sugar, along with a little more salt and pepper. Bring to a gently blipping boil, or fast simmer, and leave to cook over a low heat for 45-60 minutes, stirring occasionally. From about 30 minutes onwards, I start to check more often and add more water here and there to stop the mixture from sticking or becoming too thick before the lentils and vegetables have cooked through. Use about 2 cups of extra water in total. When the sauce is done, it will be thick, glossy and richly flavoured. The lentils will have almost disappeared into the sauce, and the vegetables will be tender. Taste and adjust the seasoning with more salt and pepper if needed. Cook spaghetti noodles according to packet directions drain and serve with a generous ladle of bolognese

Mexican quiche 🌶️🧀 Packed with flavour, these quiches are a great brunch, I personally make them all the time the ingrediants are easy to play around with to suit my family. Ingrediant's 485g Old El Paso Burrito Kit 200g chopped roast chicken 125g can corn kernels, drained 100g chorizo, chopped 2 green shallots, chopped 1 small red capsicum, deseeded, finely chopped 1/2 a cup of grated 4 cheese melt 6 eggs 300ml light thickened cream Sliced fresh chilli, to serve (optional) Fresh coriander, to serve (optional) Method Preheat oven to 180°C/160°C fan forced. Lightly grease eight 185ml (3/4 cup) muffin pans. Use scissors to trim about 1cm from each tortilla, all the way round. Heat 4 tortillas in the microwave on High for 20-30 seconds to soften. Working quickly, ease warm tortillas into prepared pans. Place some scrunched foil inside each to prevent the tortillas collapsing into the middle. Repeat with remaining tortillas. Bake for 10 minutes, until the shells are lightly golden. Cool slightly, then carefully remove foil. Combine chicken and 1 tablespoon of burrito spice mix in a large bowl. Add corn, chorizo, shallot, capsicum and half the cheese. Mix well. Divide the chicken mixture among the tortilla shells. Place the muffin pans on a baking tray. Whisk the eggs and cream in a large bowl or jug until well combined. Season with pepper. Divide evenly among the tortilla shells. Sprinkle with the remaining cheese. Loosely cover the muffin pans with a sheet of baking paper and then foil (see Note). Bake for 25-30 minutes, until almost set. Uncover and bake for a further 10-15 minutes or until the egg mixture is set. Allow to cool for 5-10 minutes before serving. Top with mild Mexican salsa, chilli and coriander, if you like. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #dinnermeals #lunchmeals #hearty #kidfriendly

Overnight chocolate chia seed pudding Simple, 6-ingredient chocolate chia seed pudding that's naturally sweetened and so thick and creamy. Loaded with nutrients and perfect for breakfast, a snack, or dessert! Ingredients 1/4 cup cacao powder or unsweetened cocoa powder 3-5 Tbsp maple syrup 1/2 tsp ground cinnamon (optional) 1 pinch sea salt 1/2 tsp vanilla extract 1 1/2 cups Almond Milk Unsweetened (or light coconut milk for creamier texture!) 1/2 cup chia seeds Instructions To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth. Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes. Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #breakfast #desert #heartyourheart

Raw Vegan Twix Bars These easy, healthy raw vegan "Twix" bars with an almond flour base, date caramel center, and dark chocolate topping are a favourite in my house and they truly are worth making for a party or to freeze or refrigerate at home for those days when you just need a sweet treat without to much guilt Gluten-free, vegan, and refined sugar-free. Ingredients BASE LAYER 1½ cups almond flour 3 TBSP unrefined coconut oil (or sub coconut butter if OF) ¼ cup (~5) Medjool dates DATE "CARAMEL" LAYER 1¼ cup Medjool dates ¼ cup of peanut butter 1-2 TBSP unsweetened almond milk pinch of Himalayan sea salt CHOCOLATE LAYER 4 bars Hu Kitchen Salty Dark Chocolate (~8 oz. dark chocolate) Method Line an 8×8 inch pan with parchment paper and set aside. Add the almond flour, unrefined coconut oil, and dates to a food processor or high speed blender and pulse until well combined. Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer. Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets. Melt the chocolate bars in a pan over medium low, stirring often to prevent burning. Remove pan from the freezer and pour the chocolate mixture on top of the date caramel and spread in an even layer. Tap a few times to remove any air bubbles. Place the pan in the fridge for ~30 minutes to set. Cut into squares and serve! The chocolate won't break perfectly-- that's OK! Store in the fridge for 3-5 days and freeze for longterm storage. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #sweettreats #hearty #kidfriendly

Slow Cooker Overnight Apple Cinnamon Oats 🥣 Throw the ingredients in your slow cooker before bed and you'll have warm overnight apple cinnamon oats ready when you wake Ingredients 3 apples, cored and cut into 1/2-inch cubes 1 1/2 cup 2% milk 1 cup apple cider 1/2 cup water 1 cup steel-cut oats, heaping 2 tbsp dark brown sugar 1/2 tsp ground cinnamon 1 tbsp ground flax seed 1/4 tsp salt Optional garnishes: nuts,dried fruit, bananas Method Coat the inside of your crockpot generously with cooking spray. You will NOT want to miss this step cause otherwise you will be standing over the sink scraping the little sucker. Add all the ingredients to the crockpot (minus the garnishes), stir, cover, and cook on low for 7 hours. Serve hot and with garnishes, if desired. To reheat: put oatmeal in microwave-safe bowl and add a splash or two of milk to re-moisten it up. Zap it for 30 seconds, take it out, stir it around, then zap for another 10-20 seconds. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #goodnessofoats #bowls #breakyfriends dly #breakfastmeals #lunchmeals #hearty #kidfriendly

This list of healthy snacks can help you lose weight. Learn what to look for in a snack and how to make evening snacks fit into a healthy diet To read the whole article go to 💚👇 https://cassielovelifefoodie.com/2019/05/28/the-10-best-snacks-for-weight-loss/

Power Greens Breakfast Skillet Start your day off right with this veggie and protein-packed breakfast skillet. It’s loaded with dark, leafy greens and sweet, caramelized onions. it’s perfect for weekends or weekdays—just caramelize those onions ahead of time for a mouth-watering breakfast in under 10 minutes! Ingredients 1 medium yellow onion, sliced thin 1 tablespoon (15 ml) butter (or olive oil) 4 cups (960 ml) assorted greens like kale, spinach, baby swiss chard (chopped if not baby greens) 3 eggs 3 tablespoons (45 ml) freshly grated Parmesan cheese pinch of salt & fresh cracked pepper Method In a medium size cast iron skillet, melt butter over medium to medium-low heat. Add onion, stir to coat. Allow at least 30 minutes for the onions to caramelize. Stir every so often so the onions don’t burn. They will be done when they have a deep brown color. When onions are done, set the oven broiler to Low and move the rack to the middle if it’s not there already. Add greens to the skillet and continue to cook on the stove until wilted. The amount of time will vary depending on the type of greens you use. Form 3 wells for the eggs. Crack one egg into each well and cook for 3-4 minutes until whites start to set. Sprinkle with cheese before transferring to oven and broil eggs until they are cooked to your liking. Notes: Caramelize extra onions to make another skillet later in the week. Use 1 tablespoon of butter or olive oil per onion. Leftover onions should keep in the refrigerator for up to 5-7 days. #healthyfood #cassielovelifefoodie #easyrecipes #freshandtasty #greens #bowls #veganfreindly #dinnermeals #lunchmeals #hearty #kidfriendly #eggsoldiers

Visualisation Board' for some inspiration while I'm writing or simply just looking at it as I pass by in the morning, this was a fun way to put my goals and aspirations somewhere even though they may change, such is life #funproject #goals #visualize #thatholidayfeeling

Meal prep for the week ahead with #michellebridges Bento style meal prep container's. Protein and Vegetables for a busy week. #cajunchicken, #thaicoconutandquinoa #sweetpotato #boiledeggs #potato #greeksalad #paparika #salmon #parsley #lime

Healthy Sweet Potato Toast Getting creative with Sweet Potato today? Eggs 🥚 nut butter 🥜 avocado🥑 warmed berries 🍓, cinnamon 🍽️, chilli 🌶️ The possiblitys are endless 🌽 #foodinspirations #sweetpotatotoast #avocado #sweetandsavory #fruitandvegetables #cassielovelifefoodie🌱 #healthyfoodchoices🍴

Healthy Meal Ideas for a Clean Eating Day #healthyfoodchoices🍴 #fruitandvegetables #sweetandsavory #mealprepideas💡 #cassielovelifefoodie🌱

Breakfast or Lunch ideas? I love a good breakfast to start my day! This is different to the norm and so tasty. Broccoli, x2 boiled eggs, avocado and cherry tomato diced and roasted chilli chickpeas. 🥑🍅🌶️🥚🥦

Not all of us have an Instagram perfect pout, look like a bikini clad model or even dare to put up a selfie out of place or that’s not close to perfection of ourselves, on a positive note we are what we want to be and show what we want people to see belly and curves and all! Here's a great read about that very thing curves and our belly's 🌸 Link below https://cassielovelifefoodie.com/2019/05/19/being-healthy-with-curves-and-a-belly-isnt-negative/ Cass xo

Positive Affirmation Statements for Health & Wellness 🌸 You have the power to change your self-perception through simple positive affirmations. Affirmations are easy to make & use but do require dedication to be successful. Read them, say them, and hear them (by reading them out loud). I have control over my health and wellness. I use essential oils every day and, in every way, to support my health. I have abundant energy, vitality and well-being. I am healthy in all aspects of my life. I love my body and only feed it the best nutrition. I have no fear about being unhealthy because I know that I control my own body. I am always able to maintain my ideal weight. I am full of energy to do all the daily activities in my life. My mind is at peace and my heart is full of love. I love and care for my body and it cares for me. I'm healthy, happy, and transformed. I am unique, and I love being ME! Essential oils work in perfect harmony with my body. I give my body permission to heal. I only eat what my body needs to be healthy and fit. I have released all my negative thoughts and replace them with positive ones. I have the stamina and energy to do all the things I love! I am now perfectly healthy in body, mind and spirit. I feed my body with proper nutrition. I am enjoying optimal health. I am mentally and physically fit. My health is excellent, and I am full of life. I have abundant energy, vitality and well-being. I have a fit spirit, mind and body. I take 4 deep, relaxing breaths at least once each hour. I enjoy at least 8 glasses of fresh, clean drinking water. I do exercise and yoga upon arising every morning. I do 30 minutes of vigorous walking or aerobic exercise daily. I do strength training at least 3 times a week for my muscles. I am healthy, happy and radiant. I love to smile; it is my gift to the world. I am healthy and full of energy. I accept health as my natural state of being. I eat plenty of fresh fruit and vegetables to maintain my great health. Every day in every way, I am feeling energetic and enthusiastic. https://cassielovelifefoodie.com/2019/05/19/positive-affirmation-statements-for-health-and-wellness/

Having lemon juice in the morning before you eat, drinking it during the day and eating it with a variety of food. Is this you? In some way or another? 🍋🍋 Here's the reason why you should! Lemons have amazing health benefits, there is also alot of other ways you can use lemon everyday. Hit the link below for more 🍋🍋 https://cassielovelifefoodie.com/2019/05/18/twelve-health-benefits-of-lemons/

Ever woke up feeling slimmer and energetic and slowly as the morning rush starts and it’s time to get ready nothing looks right and you feel like you have put weight on out of thin air? It’s a dirty lie, I know how you feel! Go to the link (or copy & paste) below for the full story of positive ways to deal with a fat day, we all have them ✌️👇 https://cassielovelifefoodie.com/2019/05/14/your-not-as-big-as-you-may-think-you-are-when-your-having-a-fat-day/

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