What u get when u mix chia seeds and pasta? Chia seeds pasta of course hahaha. *Trick you!*
Instead of the doing the traditional pasta way, let's do something different!
A Forever Young Enterprise - S Pte Ltd Chia Seeds Pasta Mini bowl
Ingredients:
1. Chia seeds pasta
2. 2 eggs (2 yolks if baby have whites allergy)
3. 100mls milk
4. Shredded cheese
5. Salt & pepper or powder seasoning
6. Water for boiling pasta
For the mixture, you can use
- teriyaki chicken (which I'm using from the left over from the bento I made in the morning)
- tomato pasta (baby friendly)
- creamy fish (baby friendly)
Steps:
1. Soak the pasta for 2mins
2. Boil the pasta for 6 to 9mins
3. Grease the muffin pan and preheat the oven 200°C
4. After that rinse with cold water
5. Mix in eggs, milk and seasoning, mix well
6. Put the pasta in the pan, make a dent in the middle
7. Put in your mixture
8. Sprinkle cheese on top.
9. Bake for 15 to 18mins.
Serve warm!
It's a baby and toddler friendly recipe!
Expand your range of healthy, gluten free pasta from Forever Young Enterprise - S Pte Ltd . They have organic brown rice, red rice, black rice and Pad Thai rice pasta and chia pasta. With the added health benefits of chia seeds, this healthy, gluten-free alternative to conventional pasta offers omega-3 essentials, iron, proteins, antioxidants and fiber, so you can prepare healthy meals for your whole family!
U can buy it here: https://www.foreveryoung.com.sg/product-category/pasta/
Qiqi Low
同時也有1部Youtube影片,追蹤數超過93萬的網紅Bubzvlogz,也在其Youtube影片中提到,"SAY CHEESE!! SMILE FOR ME!!!!" Isaac is enjoying photography and Ayla is his favourite model. It's taken us a whole week to settle back in the UK. ...
cheese allergy 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[Paris bakery / 巴黎麵包店] Sain Boulangerie (for English, please click "see more") 🥐🥖🍞
昨日和從科隆來訪的好友一起在聖馬丁運河附近拜訪了一家我一直想去的麵包店—— Boulangerie Sain。這家麵包店在去年 11 月開幕,主廚 Anthony Courteille 原本是廚師,曾在西班牙五星級飯店餐廳與巴黎知名的二星餐廳 Grand Véfour 工作,後來在 Sain 的原址開了自己的餐廳 Matière A。
之所以從廚師轉向麵包,除了自己的興趣之外,也因為他希望能夠扭轉工業化為麵包業帶來的惡名。他曾在接受巴黎媒體 Le Parisien 的訪問時提到,現在越來越多消費者對麩質過敏,其實正是使用工業化改造麵粉與大量添加物,讓麵包能快速發酵、生產的製程影響。他希望能藉著使用未改造的古老小麥麵粉、天然酵母、長時間發酵、手工揉橄麵糰等傳統麵包工藝,為現代的消費者帶來更健康的選擇。這也是他的麵包店之所以取名為「Sain」(法語中「健康」之意)的緣由。同一個訪問中 Anthony 還提及,自己的父母都是農民,也是工業化要求大量產出的受害者,他特別希望自己的努力能夠重拾麵包素樸且高貴的形象。
他自己以烤過的乾草和浸漬蘋果皮製作天然酵母,維也納麵包類(viennoiserie)則是使用自製的牛奶酵母發酵,麵團的香氣與彈性和一般市售麵包完全不同。Sain Boulangerie 店面雖小,但各種麵包樣樣俱全,招牌大型圓麵包名為「le Saint-Martin」,呼應位於巴黎聖馬丁運河的店址、與成為街坊麵包店的用心;店門口小小的櫃台擺滿了多種早餐與點心麵包與簡單的糕點,如美式餅乾、胡蘿蔔蛋糕、布朗尼、檸檬蛋糕等。後面的架上則有各種能搭配餐點的鹹麵包,Anthony 將自己過去身為廚師的經驗運用在製作麵包上,創作出如能和鬆軟蛋包搭配的蕎麥蘑菇麵包、適合與燻魚搭配的墨魚汁麵包、與清淡起司搭配的黑蒜榛果麵包等,簡直是麵包愛好者的天堂。如果我就住在旁邊,想必也是會經常光顧!
記得點照片看更多細節! 👇🏻
🔖 延伸閱讀:
高貴的日常-麵包成為巴黎時尚新寵:https://tinyurl.com/y3o5g399
法式甜點關鍵詞-甜點與麵包的分界:https://tinyurl.com/y4cg9uhd
*****
Finally paid a visit yesterday to Sain Boulangerie with a friend of mine from Köln. I’ve been thinking to go for a while but never got time. Sain opened about a year ago. Anthony Couteille, the chef boulanger used to be a cook and has worked at some restaurants at palaces hotels in Spain as well as at Grand Véfour, two Michelin-starred restaurant in Paris. He opened his own restaurant Matière A on the same address which is transformed to Sain Boulangerie last year.
He has decided to become a boulanger not only because bread is a real passion for him but also because he wants to change the bad image the industrial bread has left to the whole profession. In his interview with Le Parisien, he mentions that the modern gluten intolerance and allergy are resulted from the use of modified flours and additives which accelerates the fermentation and production process of the bread. By using non-modified ancient wheat flours, natural yeast, adopting slow fermentation process. and hand-kneading, Anthony wishes to remind consumers that bread could be very healthy. And that is exactly why his bakery is named as “Sain” (“healthy" in French). In that same interview, he also stresses that his parents were farmers during the agricultural industrialisation and became victims of the latter to quickly increase the farm yields. He hopes that his efforts to bring back the traditional craftsmanship would also regain the nobility of bread in our daily lives.
He makes his own yeast out of grilled hay and macerated apple peels. A milk yeast cultivated by himself is used for the viennoiseries which results in an remarkable scent and texture that are completely different from ordinary ones. Though not a big boutique, Sain Boulangerie offers a wide range of bread. The “Saint-Martin”, the signature bread of the bakery combines chestnut flour and grilled einkorn and ancient wheat flowers. Lots of great viennoiseries and simple pastries such as cookies, carrot cakes, brownies, lemon cakes are displayed on the little counter at the storefront, on the shelves behind, savoury bread to go with different dishes are also available. Utilising past experiences as a cuisiner, Anthony has created lots of interesting flavours such as buckwheat and mushroom bread to go with fluffy omelettes, squid ink bread to go with smoked fish, black garlic and hazelnut bread with cheese, etc. A heaven for all the bread lovers indeed! I would definitely become one of the loyal customers f I lived in the neighbourhood!
Click on the photos to find out more! 👇🏻
🔖 To read more on this topic:
Bread is a rising star in Paris: https://tinyurl.com/y3o5g399
The fine line between pastries and bread: https://tinyurl.com/y4cg9uhd
#yingspastryguide #boulangerie #bread #paris #sainboulangerie
cheese allergy 在 Lohxwei 流沙包妈 Facebook 的最讚貼文
其实有多少妈咪在宝宝一岁之后就给鲜奶了的?
《牛奶的选择》🥛🍼
‼️‼️看的懂英文的,请看原文‼️‼️
原文有图文解释说明植物奶 VS 鲜奶营养成分
请看👉👉http://bit.ly/2q2hU9V
关于乳糖不耐症 (Lactose Intolerance)
请看 👉👉 http://bit.ly/2JI5M5q
===
1️⃣一岁以前只选着“#母乳” 或 “#配方奶粉”
🍼🍼配方奶粉选着:
📍#Cow’s milk-based 的奶粉最为普遍,适用于一般的婴儿。主要是以牛乳为主要原料,加入适量的维生素和矿物质以及其他营养物质,经加工后制成的粉状食品。
#特殊配方的婴儿奶粉:一些特殊生理状况的婴儿,需要食用经过特别加工处理的婴儿配方食品。此类婴儿配方食品,需经医师,营养师指示后,才可食用,依其成分特性又可进一步分为:
📍#不含乳糖的婴儿配方奶 (lactose free):适用于对乳糖无法耐受的婴儿。依原料来源可分为:(1) 以牛乳为基础之无乳糖婴儿配方奶,以及 (2) 以黄豆为基础之无乳糖婴儿配方奶。
📍#部份水解奶粉 (Partially hydrolyzed):适用于较轻度的腹泻或过敏之婴儿。适度水解蛋白的婴儿配方奶粉(也称低敏奶粉),它是通过专门的蛋白水解工艺,把高致敏性的普通牛奶蛋白变成低致敏性的小分子蛋白。
📍#完全水解奶粉 (Extensively hydrolyzed):适用于严重的腹泻,过敏或短肠症候群之婴儿。深度水解蛋白配方奶通过特殊工艺将牛奶中引起过敏的大分子牛奶蛋白转变成短肽及氨基酸结构,无致敏性,适用于婴儿过敏的治疗。
>> 配方奶中的营养成分并不会因为水解之后而改变,或变得没有营养,但是味道会比较苦。所以有些宝宝在刚开始更换奶粉时,会比较抗拒。
2️⃣一岁以后,还是可以继续母乳或转换成 #鲜奶。鲜奶一定要选着经过消毒 (pasteurized) 和均质处理 (homogenized)的。
💡Homogenized的意思,就是说这种牛奶经过处理,使得奶质更均匀,口感更顺滑,保存时间也更长。牛奶在均质处理以前,因为脂肪分子比较大,放置之后脂肪分子会漂浮到牛奶上层,使得牛奶出现分层,如果经过加热、搅拌、过滤等均质处理,脂肪分子被打破成更小的颗粒,使得牛奶保持均匀的状态。重点是--均质化不会影响牛奶的成分。
3️⃣如果孩子对乳制品有过敏反应 (cow milk protein allergy) 或 #乳糖不耐症 (lactose intolerance), 孩子可以继续母乳(如果妈妈还有母乳就喝母乳)或更换医生建议的配方奶粉直到两岁。
4️⃣给两岁以下的小孩选着鲜奶时,请选择whole milk/full fat (全脂)的。尽量避免low fat (低脂)。
5️⃣两岁以前,不建议给植物奶。植物奶的 #卡路里,#蛋白质,#脂肪,和 #钙质 都不足以提供孩子的成长需求。#看原文有图文说明分析
6️⃣两岁以后:
(a)可以继续母乳 (有母乳就喝母乳)
(b)可以继续喝鲜奶 (全脂/低脂都OK,只要饮食均衡)
(c)如果有牛奶过敏的孩子,不需要继续配方奶粉了,可以转换成植物奶,并确保饮食均衡
(d) 如果有乳糖不耐症的孩子,可以选着lactose free fresh milk
7️⃣在购买植物奶时,记得看好标签,越少ingredients 越好,而且必须是要格外添加 calcium 和 vitamin D。
8️⃣一岁以后的奶量大概是一天18 oz (2 cups)。
9️⃣其他乳制品-yogurt,kefir,cheese,cottage cheese 都是很好的蛋白质和钙质来源。
===
‼️‼️看的懂英文的,请看原文‼️‼️
原文有图文解释说明植物奶 VS 鲜奶营养成分
请看👉👉 http://bit.ly/2q2hU9V
关于乳糖不耐症 (Lactose Intolerance)
请看 👉👉 http://bit.ly/2JI5M5q
#儿童营养
#奶粉选着
#鲜奶 #植物奶 #母乳
cheese allergy 在 Bubzvlogz Youtube 的最讚貼文
"SAY CHEESE!! SMILE FOR ME!!!!" Isaac is enjoying photography and Ayla is his favourite model.
It's taken us a whole week to settle back in the UK. Boy, no wonder they say a staycation is much needed after a vacation. Life back home as been quiet but good. It's been so windy and rainy so we have been spending our days chilling at home. Due to my skin allergy acting up, we've just been taking it easy and not vlogging as much. Sorry if we have been so silent for the past month. How have you all been?
Hi, I'm Lindy! Welcome to the Bubz family. I am a beauty, lifestyle and mommy vlogger. We make daily vlogs we call daily doses of happiness! Join us as we navigate this journey we call life and keep up with our crazy little family adventures. Be sure to SUBSCRIBE so we can continue to put a smile on your face. Do make new friends with fellow Bubscribers. I promise you they are the sweetest bunch ever! If you enjoyed today’s vlog, don’t forget to give it a LIKE.
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