This week for Mama Monday I’d like to introduce you to Katie Rainbird from Katie 180, a mama of 2 that blogs all things from food and nutrition to breastfeeding and attachment parenting . I really love Katie’s approach to feeding her family and if you follow her on social media you will see that she’s not afraid to tell it like it is, she is refreshingly honest on all things from food to parenting and she has some seriously drool worthy baking recipes you should totally go and check out.
Tell me a little bit about yourself and your family
We are a family of four, two girls (5 and 16mo). We live in the Inner West of Sydney, with the eclectic cafe / arts scene on our doorstep. Hubby works in adult education and I work from home on the blog and as a contributor to Kidspot. As well as ALL the traditional stay at home mum stuff.
We are an “attachment parenting” family who bedshare with our baby and co sleep with our eldest when she needs this comfort. I am a passionate advocate for breastfeeding (natural term)
What is your food philosophy?
Keep it simple. Use whole ingredients. Don’t buy into fads or hype. Enjoy it!
What do you love most about raising a healthy family and why is it
important to you?
As a qualified nutritionist, my knowledge and skills insofar as diet as medicine were only ever going to extend to my children, but I have been challenged, as we all are by the lack of control we actually have over what get puts INTO our children’s mouths. What’s on offer is within our control however, so I have surrendered to the knowledge I have that over time, with repeat exposure and with good examples, that their (young and picky) diets will broaden.
I love being able to not get caught up in fear over foods, how to manage food intolerance (bub reacts to eggs), how to be relaxed about when to introduce certain foods and how to introduce them (for example there’s no history of nut allergy in our genetics so I’ve given both kids nuts and nut butters from first foods onwards), I love being able to talk my eldest through a food and what it constitutes and why it’s
good for us.
It’s important to me because eating habits are laid down early. How we eat as children and how our parents eat in front of us are significant contributing factors to how we eat as adults.
What’s your best tip for getting kids to eat healthy?
As above, lead by example. And: start young with foods that you might otherwise deem “for grown ups” (I have “baby led weaned” both my children) what we eat is what they are offered, with slight adjustments from time to time. Offer a variety of foods but don’t fight if they’re not eaten. Offer plenty of what they will eat: so if
they’re into cherry tomatoes, offer them frequently. Going through a carrot phase?, great!, give them lots of carrots. If it’s healthy and they’ll eat it, then offer it. Now that my eldest is 5 I can bargain with her to try one bite of something new, which she does and that’s a great step forward in my eyes.
What’s your advice to other mamas on the best way to feed your
family healthy food on a budget?
Keep it simple. Dinner doesn’t need to be a new cuisine from a different culture every night of the week. I think that food media can lead home cooks into a place of pressure. It’s really not a requirement of healthy eating that we try a new vegetable or grain or way of cooking something that we don’t normally eat or haven’t ever
tried before. Particularly with young kids, the time to cook dinner is tight and often filled with high needs (baby on the hip, toddler underfoot).
Stick to what you know you can knock out and if and when the opportunity arises, go a bit bigger with variety and detail.
In our house we feature a pretty regular rotation of stir fry, big mixed salads with meat and cheese, home made burgers and baked chips, light pasta dishes in the warmer months and slow cooker tough meats, curries, stews and home made sausage rolls and pizzas during the colder months.
Note that your cellular need for nutrients does not discriminate between the vitamin C in a tomato in a basic salad and a tomato in a fancy pants Mexican salsa.
Keep your dry goods well stocked and then all you need is a vegetable option or three you’re so close to dinner any night of the week. Well stocked for me means: tinned tomatoes (whole, you get more tomato for your dollar) tinned beans, coconut cream and milk, pasta sauce, curry sauce, dried lentils and other beans, vegetable stock, brown and white rice, a variety of pasta shapes, pearled barley, couscous, herbs, spices, olive oil, ghee, flours, sugars, syrups, nuts, seeds, nut
In a pinch I could strain a tin of cannelini beans, heat them with a lug of olive oil, add some garlic powder and dried sage, smash them up with a fork, season well and serve with an egg and some bagged baby spinach and that would be a very healthy meal on the ready and the cheap.
What’s your favourite thing to do to relax?
Run. Ha! I hardly get to do it alone any more so my ideal relaxing scenario would be a 10K run followed by a long shower then a huge brunch and a glossy magazine.
I highly recommend you jump on over and follow Katie on social media, her accounts are definitely up there with my favourites. You can find Katie over on her blog, Katie 180, on Facebook, Twitter and Instagram.
This week Katie is sharing with us her recipe for Pulled Pork and Coleslaw
- 1kg pork shoulder, cut into four pieces, leave skin on
- 3 tablespoons paprika (regular not smoky)
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1/4 cup (60mL) honey
- 1/4 cup (60mL) red or white or apple cider vinegar
- generous lug of olive oil
- 1 onion, roughly chopped
- 1/4 red cabbage very finely sliced and then rinsed and drained
- 1 large carrot, peeled and grated with the finest blade
- 1/2 Spanish onion, finely diced
- Juice of 1 lime
- 2 tablespoons free range egg whole mayonnaise
- Salt and pepper to season
- Preheat a conventional oven to 160C (325F)
- Combine all spices into a casserole dish (or slow cooker) then stir into a paste with olive oil and honey
- Plop onion atop this
- Then plop pork pieces atop this
- P L O P so easy!
- Whack it into the oven and cook for four hours (or adjust accordingly for your slow cooker)
- Check on it half way through and turn the pork pieces so that they get an even turn at sitting in the sauce
- When ready to serve, peel off the skin and discard then shred the meat with a fork
- Arrange on a serving tray if hosting a party or dish up for dinner and store the remainder in an airtight container in the fridge and eat it for lunch and dinner for the next three days – ha! OR freeze it in portions.
- Put lime juice, olive oil and mayonnaise into a salad bowl and mix well to combine then season.
- Now add in vegetables and toss well to coat
- This amount served two adults for four meals, multiply accordingly to the amount of people you’re serving
- With brown rice
- With a mixed bean salad
- With a mixed leaf salad on wrap bread
- With guacamole on a burrito or taco
- Atop home made pizza
- Mixed through stir fried vegetables
- Perfect for finger food for babies and toddlers (Juni loves it! And the spice of the cayenne simmers down after a day in the fridge)