I am so excited to tell you about my new collaboration with the online magazine, Ladyland! These ladies are basically the coolest mums online. Truly. They blog about craft projects, life hacks, decorating, makeup, and anything else a hip mum needs to know about life. I’ve stolen a few pics from their site to give you an idea of what they do:
I am over the moon to have been invited to be their food contributor! The best part (aside from getting to make ridiculous Periscope videos with Emma) is that they are able to take my simple meals and make them look incredible. I am always taking quick snaps with my iPhone while trying to cook a weeknight meal for two hungry kids, and my pictures are usually mediocre at best. But look out, because a few times a month you will be treated to seeing my food styled and photographed by Ladyland! (Whoop whoop!)
These sweet potato tacos are another one of our favourite, quick weeknight meals. They are delicious, kid-friendly, and can be made quite painlessly whilst your toddler hangs from your leg.
-2-3 large sweet potatoes
-1 very large handful of kale or chard (spines removed)
-2 table spoons of olive oil
-1 package of taco seasoning
-half of a red cabbage
-1 or 2 carrots
-1 tablespoon grated onion
-half a lime
-hot sauce and/or sliced jalapeño peppers
-1 clove of garlic (optional)
sweet potato filling:
-peel and chop the sweet potato into small, similarly-sized, bite-sized pieces
-heat up your olive oil over a medium heat and then add the sweet potato. Cover, and stir often.
-chop up the kale (be sure to remove the spine as it can be tough)
-once the potatoes have softened (about five minutes or so depending on the size of your pieces) then add the kale to the sweet potatoes and stir often.
-add about a quarter cup of water along and sprinkle in your taco seasoning until it is to your liking. (Taste often to make sure it isn’t too spicy for your kiddos.)
-Remove from heat once the kale has wilted and the potatoes are soft enough to cut through easily with the spoon you’re stirring with.
cabbage and carrot slaw:
-using a cheese grater, grate the cabbage, carrot and onion into a strainer over the sink
-squeeze in half of a lime, sprinkle with salt and mix well. The mixture will start to produce some water, so make sure it is over the sink, or a plate.
-if you have a good avocado, it is delicious simply smashed up with a little salt (or not). If you are feeling saucy, you can add some minced garlic or taco seasoning.
From here, you assemble your various fillings and you’re ready to go! You could also skip the tortilla all together and just put all the fillings in a bowl for a wheat-free option.