I should have been horrified at little Chloe's language

Food for thought

Catherine Burns

Published Aug 5, 2011 at 9:20 am (Updated Aug 5, 2011 at 9:18 am)

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"B*****!" announced Chloe from the back seat as her water cup exploded all over the car. "B*****, b*****, b*****!!" As the lovely husband shot me a judgmental look, I popped on a CD and tried to exchange the subject.

I'd been told that ignoring experimentation with terrible language is best. Small kids often drop it if they don't get a reaction. Will it work? We shall see. After stubbing my toe at high-speed on an giant plant pot, I was hoping that my thread of white-pain-induced swearing had flown under Chloe's radar. But she lured me into a fake sense of security by keeping it inside for two weeks and then repeating it word for word in perfect context. I know I should have been horrified, but I have to admit I was also marvelling at just how absorbent persons small brains are. It's all too simple to underestimate how much they are taking in.

Fortunately, as small Belle whispered her first word a few months ago, I haven't tainted that miraculous moment with something inappropriate. Securing the key to his heart (and agreed time, his credit card) she's been saying "dad-da" over and over again. It's often followed with "uh-oh" which is pun, because I often combine persons two in the same sentence for myself. Especially when I am hiding a new pair of shoes.

While babies are fantastic at any stage (let's overlook the teething and reflux), I do like this age. Belle celebrates her first birthday tomorrow and on the cusp of talking and walking, it's a fascinating time. After a year of super-healthy intake, she's also about to have her first encounter with a cupcake. I'm sure it will be messy.

Still, these days, as we're packing cupcakes full of sneaky ingredients like carrots and zucchini, I'm not so worried about the sugar. My kids are going through a super-healthy phase right now and can't get enough of the excellent stuff. This has changed before and I'm sure it will exchange again, so I'm busy taking benefit of simple dinner times and cramming in as much nutrition as possible!

This week's surprise has been the success of the chickpea frittata. I'd never heard of making frittata from chickpea (garbanzo bean) flour until I stumbled across the Lucini frittata mix in Lindo's. A small sceptical that anything made solely from chickpea flour, olive oil and water may maybe be juicy,

I whipped up the traditional version for the family to try. It was incredible! We made a deeper version that was hard on the outside and creamy in the middle. I've since made a thinner version (in a larger dish) that was more solid. Any way, it's incredibly juicy.

The excellent business is that while eggs are positively high in cholesterol and saturated stout, chickpeas aren't. I'm not really anti-cholesterol, but it's nice to have something positively healthy in every way on the menu. Chickpeas are rich in several mineral deposits, including folic acid and iron, so they are especially useful for vegetarians and vegans. They are also a fantastic, low-stout source of vegetarian protein which earnings you can serve the frittata in place of chicken, meat or fish.

Also, according to the George Mateljan Foundation, studies are now linking chickpeas to well-controlled appetite. Apparently persons consuming a small amount a day (one-third of a cup) ate less processed snacks, and less calories overall. This will be because chickpeas are low-glycemic and as they release their glucose very slowly, they help to stabilise blood sugar (and appetite by association). Just in case you need any more convincing, chickpeas are also a excellent source of antioxidants and fibre.

The frittata mix comes in three flavours: traditional, rosemary and chilli. Obviously for kids, the traditional is your best bet, but all three are tasty. See below for some serving thoughts and delight in!

· Frittata "fingers" alongside quality chicken nuggets/fish fingers and green veg

· Frittata with roasted vegetables and baby tomatoes

· Frittata wedges with niman ranch beef or mixed bean chilli

· Frittata wedges with grilled fish and green salad

· Alternatively, add sautéed onions and sliced Applegate organic sausages (or roasted veggies for a vegan version) to the frittata mix. Allow five to ten minutes' extra cooking time and serve with green salad.

The advice agreed in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. She can be contacted at nourishbda[AT]gmail.com

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