These days it can cost the same (or even less) to buy the fresh produce made for both of these types of food.  Making your toddlers food from fresh has so many benefits because you know exactly what has gone into the food, especially the salt content which is extremely important in young children.

Below are the two healthy alternatives you can make for your thriving toddler, rather than giving them frozen, high in salt and fatty, frozen foods.

Simple Chicken Strips Recipe

(Makes around 8-10 chicken strips)

Ingredients
1 fresh chicken breast fillet
1 tablespoon extra virgin olive oil
1 slice of wholemeal bread

Method
1. Heat your grill to a medium heat.

2. Using a pair of scissors or a sharp knife, cut the fresh chicken breast fillet into reasonably thin strips. Place to one side on a small plate.

3. Pour a tablespoon of extra virgin olive oil into a small bowl.

4. Place one slice of wholemeal bread into a food processor and whizz away to make breadcrumbs (use a grater if you do not have a food processor). Place the breadcrumbs into a medium size bowl.

5.  Take one strip of the chicken and dip it gently into the olive oil keeping hold of the tip of it, then lift it out and place in the breadcrumbs. Coat well with the breadcrumbs then place onto a small baking tray.

6. Repeat step 5 until all chicken is coated in the olive oil and breadcrumbs.

7. Place the baking tray under the grill (not too close, otherwise the chicken will cook too fast on the outside and will remain raw on the inside). Cook each side for around 5-7 minutes (or until the chicken is thoroughly cooked and no longer raw).

8. Leave to cool a little before serving.

Quick Salmon and Pasta Dish

(Makes either two small meals or one large meal depending on the size of the salmon fillet you buy)

Ingredients:
1 fresh salmon fillet (around 150gms)
fresh pasta of your choice
2 teaspoons creme fraiche

Method

1. Place the salmon fillet in a small frying pan.  Fill the pan with cold water so that it comes half way up the salmon fillet. Over a low to medium heat, let the water gradually come to simmering point. As soon as the flesh turns to a paler cooked look turn the fish over to the other side and do the same. Be careful not to overcook the fish, it only takes a very short time, so keep your eye on it. Once cooked, drain and remove from the pan and place on a small plate.

2. Once the cooked salmon fillet has cooled slightly, remove the skin if it has any first. Using the tips of your fingers gently break up the salmon fillet into small pieces / flakes. This also gives you piece of mind that all bones have definitely been removed by the fishmonger as you can usually feel any as the flesh of the salmon is so soft and tender. Place the salmon flakes in a bowl.

3. Boil some more water in a small saucepan, enough to cook the pasta in. Once boiling, place in the fresh pasta and cook according to the packet instructions (usually if its fresh pasta your using it only a few minutes. If you are using dried pasta this usually takes around 10 minutes). Drain completely and return the pasta to the pan.

4. Add the salmon flakes to the pasta, ensuring the salmon is mixed in well.

5. Add 2 teaspoons of creme fraiche to the pasta and salmon and stir well. If you prefer a more creamier consistency just add a little more creme fraiche.

6. Serve this delicious healthy recipe.

Normandy Pork Casserole with Apple Brandy Recipe

Preparation time: 10-15 minutes
Cooking time: 3 hours

Rosie’s Sausage House Hash Recipe

Chicken Pita with Italian Dressing

• Grilled chicken
• Spinach
• Chopped tomato
• Pickles
• Italian dressing
• Swiss cheese
• Whole wheat pita or white flour pita

Make the grilled chicken ahead of time or use leftovers. Add to a bowl and lightly mix in the spinach and dressing. Place the Swiss cheese on a whole-wheat pita, then the chicken mix, the chopped tomato, and pickles.

Veggie Sandwich

• Whole wheat bread
• Lettuce/spinach leaves/greens
• Tomato, sliced
• Cucumber, sliced
• Green bell pepper, sliced
• Onion, sliced
• Cheddar cheese
• Mayonnaise
• Mustard

Spread some mayo and mustard on the bread to suit your taste. Layer on the cheese and the veggies.

Whole Wheat Tuna Wrap

• Onions, chopped
• Celery, chopped
• Mayonnaise
• Spinach leaves/greens
• Whole wheat wrap
• Tomato, sliced
• Canned tuna

Combine the tuna with the chopped onions and some celery. Mix in the mayonnaise, as desired and then mix in the spinach leaves. Place the tuna mix in a whole-wheat wrap and add the sliced tomato.

Fruity Salad with Nuts

• Baby spinach/lettuce/other greens
• Cucumber, chopped
• Apple, sliced
• Grapes
• Walnuts
• Goat cheese
• Raspberry vinaigrette dressing

Combine the baby spinach/lettuce/greens, cucumber, and walnuts. Add the apple and the grapes at the very last minute to prevent browning. Add some goat cheese and the vinaigrette dressing as desired.

Yogurt and Ham Baked Sweet Potato

• Sweet potato
• Yogurt
• Ham slices

Roast the sweet potato ahead of time. Warm the sweet potato and top with some ham slices. Eat with the yogurt.

These simple and easy recipes prove that lunch at work does not have to be an unhealthy time of day. There are options other than eating fast food or other restaurant style food. The recipes listed above are fast lunches that you can make for work. You can no longer claim that you do not have time to prepare a lunch because these recipes take 10 minutes to prepare, or less. Start preparing your own lunch and be on your way to a healthier you.

Martin writes for Principal a leading provider in the managed services industry and are specialists in managed print services. Principal can also help you with any print audit issues and have been operating for more than 25 years.

The items in the collection range from £16 to £65. They are special buy items so the current prices will not last very long.

John Lewis Stainless Steel Cookware

	John Lewis Stainless Steel Non-Stick 14cm Milkpan £16
	John Lewis Stainless Steel Non-Stick 26cm Frypan £22
	John Lewis Stainless Steel Non-Stick 26cm Saute Pan £35
	John Lewis Stainless Steel Non-Stick Pan Set, 3 Pieces £65
	John Lewis Stainless Steel 5L Stockpot £30

Cajun Chicken Pieces with Slow Roasted Vegetables Recipe

Finding the source of energy-usage is key to the process of lessening energy consumption. The trusty refrigerator is often the household energy-hog, accounting for roughly seven-percent of household energy-use. And units built before 2001 can consume up to five times more usage.

Coolant Chemicals

Energy consumption is key for greener living, but energy considerations aren’t the only factor to maintaining a “greener” home. Chemicals are key to refrigerator operation, however not all chemicals are created equal. The Environmental Protection Agency (EPA) considers Fluorocarbon (HFC) refrigerants to be the most toxic coolant traditionally used by refrigerators. Manufacturers have begun using hydrochlorofluorocarbons (HCFC) is an more environmentally-friendly alternative, however, this type of coolant still contains levels of toxicity.

Although not yet widely-available in the US, hydrocarbon units are considered to be the most environmentally-friendly coolant option. However, the flammable properties associated with the chemicals were ruled by the EPA in 1994 to be too hazardous for household use. However, that ruling is being reexamined, and is expected to get overturned sometime this year.

Ideal Temperature

Monitoring temperature is also essential. According to ConsumerEnergycenter.org the ideal temperature for sustainable refrigeration runs between temperatures of 35-38 Fahrenheit (2 Celsius) in the refrigerator and 0-5 Fahrenheit (-17 Celsius) in the freezer and energy-use grows by five-percent for each degree lower than those listed above. Check with the manufacturer for units which use a numeric scale rather than temperature to determine its corresponding value.

Maintenance and Design

Keeping the unit clean, defrosted, and well maintained will keep the usage down as more frost means a harder working compressor. Making simple repairs and keeping parts maintained and clean is an excellent way to make a more eco-friendly home without purchasing a new appliance. Door seals often need replacing several times over the life of a refrigerator can make a major impact in its energy consumption and are just one of many refrigerator parts which can be found online or in hardware stores. As for cleaning, coils which rest near the floor can get clogged with household dust and debris. This is easily remedied using by removing the plate-cover and using a vacuum or duster to clear the coils and pathways. Easier air intake means less work on the motor and less energy used by the machine.

Additionally, simple kitchen design can help your refrigerator use less energy. Avoid positioning the unit in direct sunlight or near appliances which produce heat (ie, oven and dishwasher) and ensure the unit is set a few inches from the wall to allow for air circulation.

Energy Star

Finally, if purchasing a new refrigerator, look for an Energy Star certified unit. Energy star is “a joint program of the EPA and the Department of Energy helping us all save money and protect the environment through energy efficient products and practices.” In order to qualify, the unit must maintain measurable levels of energy efficiency. According to EnergyStar.gov, compliant refrigerators operate at a minimum of 20% more efficiency than the minimum federal government standard (NAECA).

Model Choice

When choosing a model, remember that top and bottom style use 13-16% less energy than the side-by-side model. Minor conveniences should often be sacrificed in the pursuit of a greener lifestyle. The refrigerator is no different as units with ice makers and water coolers consume around 20% more energy.

Author: Katei Cranford is a freelance journalist who makes amazing french toast and enjoys saving green by going green and helping others to do the same. You can follow her on twitter @kateichan.

Chilli and Lime Dressing Recipe

In this article I will guide you through some of the differences between the types of olive oil on the market, and hopefully you will understand a little more by the time you reach the end.

Olive oil is used a lot in the modern kitchen, and just like wine, the taste, color and consistency of the oils available to buy in stores and online, varies greatly. Again, like wine, the differences stem from variety, location and weather.

Also like wine, cost is not an always an indicator of quality.

A study in the UK found that the best olive oils are not the always the most expensive. A report in the Daily Mail says “splashing out on expensive olive oils is a waste of money”. The study looked at four factors – aroma, balance, complexity and taste. Each and every one of us has different tastes and opinions, so we may not agree with the results, but it does highlight the fact that it’s worth exploring other brands of olive oil.

Where does olive oil come from?

Olives, if you don’t know, are either green or black and are the fruit of the olive tree.

Only the green olives are used for olive oil.

Typically olives trees grow in places that have a warm to hot climate in the summer, and mild to cool, wet winters. Places like Italy, Spain, Greece, South Africa, Chile, Peru, Australia and California.

What are the different types of olive oil used in the kitchen?

Extra virgin olive oil

Extra virgin olive oil is the oil made from the first pressing of the highest quality olives within a day of harvesting. The oleic acid content must make up less than 1%.

Extra virgin olive oil is usually used for dressing salads and other foods.

Virgin olive oil

Virgin olive oil is made from olives that don’t quite make the grade for extra virgin. The acid content is slightly higher.

Virgin olive oil is also best for dressing salads and other foods

Pure olive oil

Pure olive oil is also known as olive oil and is made from the second pressing of the olives and/or the extraction of the leftover oil from the first pressing.

As the quality of pure olive oil is much lower than extra virgin and virgin olive oil it is often used for frying and general cooking, and not for dressing foods. Pure olive oil also has less flavor.

I hope this article has cleared up any confusion you have with regards to the different types of olive oil on the market? The information here only really scratches the surface of olive oil and how we use it in cooking and eating. There are many more uses for olive oil. If you would like to find out more I suggest you spend some time reading the Olive Oil Source site.