HFM relief bath

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Our poor Miss A recently had the dreaded Hand, Foot and Mouth disease. She was really miserable. Our pediatrician suggested a salt and oatmeal bath to help with the itchiness and I improved on that suggestion with an oatmeal, coconut oil, Epsom salt and lavender essential oil bath. It was really easy to make and Miss A seemed to get some relief from it.

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Ingredients:

  1. about a tablespoon (or more) oatmeal (if using a washcloth, don’t bother grinding)
  2. coconut oil, about a tablespoon
  3. about a teaspoon regular table salt
  4. about 1/4 cup Epsom salt
  5. few drop lavender essential oil

Directions:
Combine at least the first three ingredients (you can combine all five, we just had the lavender essential oil and the Epsom salt in the bathroom already) into a washcloth and tie with string to close.
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Draw a warm bath and place the satchel under warm running water. If you didn’t add the Epsom salt and the lavender essential oil to the sachet, add it to the bath now.

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Fun fact: adults can get HFM too and it’s just awful.

Quick Yellow Shrimp Curry

Easy Yellow Shrimp Curry Sometimes I really want a good curry, but I don’t have time to toast the spices or wait for it to come together. This super simple curry from Nadia’s Healthy Kitchen is even quicker with our favorite Penzey’s Curry spice blend. Plus the best part is you can add any vegetables you have. I’ve used carrots, zucchini, broccoli and peppers with just as delicious results.

Quick Yellow Shrimp Curry

Ingredients
  

  • 1 bag frozen shrimp medium shelled and deveined works best.
  • 1/2 cup frozen peas
  • 1 l can coconut milk
  • 1 tbsp coconut oil or any oil
  • 1 medium onion chopped
  • 1-2 garlic cloves minced
  • 2 tablespoons Penzey's Curry Spice mix*
  • 1-2 teaspoons lemon juice
  • salt and pepper to taste
  • handful fresh parsley finely chopped

Instructions
 

  • In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent.
  • Add the spices and garlic and cook for a further 1 minute.
  • Add the shrimp and lemon juice. Stir to coat in with the spices, then pour in the coconut milk.
  • Add the peas and season with salt and pepper to taste. Cover and leave to simmer for 5-10 minutes.
  • Mix in the chopped parsley just before serving. Serve with rice, couscous or quinoa
Tried this recipe?Let us know how it was!

My opinion:
This takes less than 15 minutes, 20 if your vegetables aren’t already chopped. It’s simple, delicious and extremely delicious. I only wish there was a little more leftover for lunch the next day, there never is enough!

*If you don’t have the Penzey’s Curry spice mix, the original recipe called for: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon coriander and optional 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.

p.s. even our toddler loves this dish!
Yum

Beef and Pineapple Red Curry

Beef and Pineapple Red Curry

I was skeptical of this Martha Stewart dish and unsure of how the pineapple, beef and green beans would play together, but I shouldn’t have been. It was amazing! In fact, like so many of our dishes, I was sad there wasn’t any leftovers! Plus, as an extra bonus, it fit the no six diet restrictions!

Beef and Pineapple Red Curry

Servings 2 servings

Ingredients
  

  • 1/4 cup red curry paste
  • 1 pound sirloin steak trimmed and cut against the grain into very thin strips
  • 1/2 pound green beans trimmed and cut in half crosswise
  • 2 ounces cups large diced pineapple 12- we just used a can drained of the juice
  • 1 1/2 cups chicken stock
  • 1 cup unsweetened coconut milk
  • Cooked jasmine rice for serving (or regular white rice, or go crazy and make coconut rice!)
  • 1/2 cup fresh basil leaves torn

Instructions
 

  • In a large skillet heat oil over medium-high.
  • Add curry paste and cook, stirring, until fragrant about 30 seconds.
  • Add steak and cook, stirring, until browned, 2 minutes.
  • Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, about 1 minute.
  • Add stock and coconut milk and bring to a boil.
  • Reduce heat and cook at a rapid simmer until green beans are crisp-tender, about 8 minutes.
  • Serve over rice, topped with basil.
Tried this recipe?Let us know how it was!

My opinion:
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.