Do mealtimes with fussy kids stress you out?  Do you go blank when trying to work out what to feed the kids next?  Do you feel guilty, anxious or have a short temper when it comes to feeding time?

As much as I’d love to paint a rosy picture of parenthood, it’s not always smooth sailing.  There is pressure to meet our own and the perceived expectations of friends/family and society in general.  Sometimes there are bigger blocks and challenges in our way.  Sometimes we start on a downward spiral of negative thoughts.   There are so many resources available to help you with any mental health concerns that you have.   I don’t believe there is a one size fits all approach to life, yet, you are not alone. 

It's not easy making food for #fussykids all of the time! Here is a "me time" recipe by Play with Food

 

If you are looking for professional support to assist you with turning around your “mealtime mental health”, I work with Jo and Natalia over at Your Feeding Team to support parents. 

This recipe is great to serve “deconstructed” at breakfast or morning tea. The lemon and ricotta may be new for your family, yet, the cookie may be appealing. To reduce stress at mealtimes, sometimes making something YOU want to eat with no expectation of your children eating it is a great strategy. Try and serve something they will eat at the meal and enjoy the food you want next to them, focusing on your own meal as much as possible.

Lemon & Honey Ricotta Stack

Course: Breakfast and Smoothies
Servings

2

servings
Prep time

5

minutes
Cooking time

12

minutes

Ingredients

  • 2 tbsp coconut oil

  • 2/3 cup rolled oats

  • 2 tbsp brown sugar

  • 1 tbsp honey

  • 100g ricotta

  • lemon juice

  • extra milk

  • fruit for serving

Directions

  • Preheat your oven to 180oC. In a blender, whizz rolled oats to make a course flour (it doesn’t have to be too fine). Add the coconut oil, 1 tbsp honey and brown sugar and blend again to make a dough. Make 6 balls out of the resulting dough.
  • Roll each ball into flat discs on a grease-proof paper lined baking tray. They may need a little flour to help you roll the discs, if it is too sticky. Bake the discs in the oven for 12 minutes. Remove from the oven and leave them to cool. They will get harder as they cool.
  • In the meantime, mix the ricotta, lemon juice and honey to your liking in a small bowl with a spoon. I added 2 tbsp extra milk to my mixture as my ricotta was firm packed. You want your ricotta mixture to be spreadable but not runny. You can add other flavours/textures here too like cinnamon, sultanas, maple syrup etc.
  • Once the biscuits are hard, crumble up two of the biscuits to use as topping. Match up the remaining 4 biscuits in relatively similar sizes to make the two stacks. On top of the one biscuit layer the ricotta mixture, a dollop of honey, another biscuit and some more ricotta before adding fruits of your choice and the biscuit crumbs.

Notes

  • The biscuits will last for up to 48 hours at ambient temperature in an airtight container. It’s best to make the ricotta mixture just before serving.

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