As moms, we know that we can get easily overwhelmed with balancing kids, work, and everything else in life. It’s one thing to have a full-time job and another thing to be a full-time mom. But it’s a whole different level to do both things at the same time! We will be sharing our top go-to recipes approved by the world’s harshest critics – our kids! Check out these great tips and recipes for working moms!
But first, let’s start with a few tricks to help you prepare ahead.
1) Stock up on frozen fruits and vegetables
Oh boy, did those frozen bags come in handy during lockdown!
The good news is that vegetables are immediately frozen right after being harvested, which helps retain their nutrients. You can steam them, toss them with fried rice or a quick stir-fried dinner. This way, you are sure to have something healthy to fall back on.
2) Meet your best friend: The Freezer
Always cook bigger meals and freeze immediately after cooling. This way, all you have when you are a for working moms or you simply have prior commitments with no time to cook is defrost a home-cooked meal. Here are a few things that are perfectly safe to freeze:
Yoghurt: on the go, smoothie? No problem! Place your serving size in a Zip lock bag and pop it in the blender when ready!
Bread: Slice and freeze your favorite bread. Whenever you are in the mood for jam toast, cheese or avocado bread, remove a slice and toast.
Eggs: Yes, who knew! As long as you pre-cook them ahead of time, you can freeze your eggs! literally 🙂
3) Repurpose your leftovers
Reheating leftovers is not always appetizing! However, if you know you are heading into a busy week, plan your meals with the intent of repurposing them the next day.
For example, leftover vegetables? Add in a few eggs, cheese, and you’ve got yourself a healthy omelet. Or grab your blender, spice it up, toss over some pasta, and guess what? Your child just had a fully loaded veggie meal.
Now for the recipes for Working Moms!
We will share our top favorite recipes for working moms prepared by talented mom cooks and bloggers in the Cloudhoods Community. Head over to Cloudhoods for more.
1| On the Go – Guilt-free chocolate and date balls by Layal, founder of “Gemini Bakes.”
Can’t wrap your mind around some healthy road trip or poolside treats this summer? Well, look no more!
Ingredients
- – 1/3 cup pistachios
- – 1/3 cup almonds
- – A handful of walnuts or pecans
- – 1 teaspoon vanilla
- – 2 tablespoons cocoa
- – 4-5 tablespoons of coconut milk (or any milk you like, you can also use water)
- – 1 1/2 cup de-seeded dates
Method
Put in the mixer until smooth, sprinkle with whatever topping you like, and enjoy! It’s that easy!
2| Veggie Nuggets by Fatima, founder of “Les Saveurs de Toumi”
Chicken Nuggets are one of his favorite meals. So why not mix them with vegetables?
Ingredients
- – 250 g chicken breasts
- – 2 medium-size carrots
- – 1/2 small head of broccoli
- – 1 tsp onion powder
- – One tsp garlic powder
- – 1 tsp salt
- – 1.5 tsp mustard
- – 2 cups breadcrumbs
- – 2 cups flour mixed with 1 tsp black pepper / 1 tsp oregano /1 tsp basil
- – 1 cup of milk
Method
- In boiling water, add the carrots and broccoli and cook them for 6-8 mins.
- Remove and put aside.
- Cut chicken breast into small cubes
- In a food processor, add the broccoli with the carrots and mix.
- Next, add the chicken cubes and mix.
- Add the garlic and onion powder along with the salt and mustard.
- Mix one last time until you have something like a paste.
- Prepare your station.
- Put flour with herbs on a plate, breadcrumbs in a dish, and milk in a cup
- Dip the nuggets in flour, then milk and then breadcrumbs.
- I ended up dipping each nugget in flour and milk two times before dipping in breadcrumbs. This will help the nuggets hold shape better.
You can bake these or fry them.
3| Salmon cakes by Riham, founder of “Spoon of Sun”
This recipe is excellent for +7 months babies; just make sure you’ve already introduced all the ingredients in the dish individually into your baby’s diet and that you’ve ruled out any specific allergies.
Ingredients:
- – 500 grams baked wild salmon (cook in the oven using parchment paper until thoroughly cooked)
- – 1 cup steamed pumpkin
- – 1 zucchini cut into cubes and steamed
- – One carrot cut into cubes and steamed
- – 1 large potato steamed
- – 1 onion, chopped
- – 4 garlic cloves, chopped
- – 1 teaspoon of turmeric powder
- – a pinch of black pepper
- – a pinch of paprika
- – 1 teaspoon of dried chives
- – Oats to cover the patty
- – Olive oil
Method
- Mash all ingredients with a fork ( not in a food processor, as you don’t want your patty very soft)
- Use a tablespoon to have equal-sized balls from the salmon & vegetable patty
- Once the cakes are formed, cover with oats
- Place the patties on parchment paper, brush with olive oil
- Bake in the oven on 200 degrees Celsius, turning the patty balls on each side for 5-10 minutes or until golden.
