Rainbow cake.

{Project: Food Budget} Week 34 and my babies first birthday...

This last week was really special. My adorable number 4 turned 1. Turning one is such a milestone and so emotional for me! Glad we survived, blessed to have a healthy growing child, proud of all she can do, devo'd that I don't have a baby anymore...and so on.

Anywho, a rainbow cake was in order. This cake was so much fun to make and really easy. There were a few audible gasps when I cut it open. Win. :P 

In other big news, I got my THERMOMIX on Saturday. This is HUGE! Implications all around for the way I shop and feed my family. I am so excited to get going on this. She is un-named atm...I'm working on that.

The first dish I prepared in my TM was Fennel & Almond Soup. WOW! It was so good and I will definitely make this one regularly. 

So it'll be no surprise that this weeks menu is all TMable! I have some experimenting to do!

Thursday - Spiced Moroccan Tomato & Red Lentil Soup

Friday - Mushroom Risotto

Saturday - Creamy Tomato & Salami Fettuccine

Sunday - Homemade Pizza

Monday - Red Thai Chicken Curry

Tuesday - Chinese-Style Stir Fry Vegetables

Wednesday - leftovers:D

Again $200, 6 mouths. With the addition on my thermomix to the kitchen I plan to reduce my food budget (argh...nervous) I think this is achievable but is going to require some thought as to bulk purchasing and shopping habits. Those thoughts are on this weeks to do list!

Remember those muffins I mentioned last week? well I think I'm finally happy with my adjusted recipe. I call them (appropriately) Oat, Date & Chocolate Muffins...

Oat, Date & Chocolate Muffins

§  2 cups oats

§  1 cups soy milk

§  200 grams chopped dates

§  100 grams grated dark chocolate (I use 70%)

§  2 medium eggs

§  1/2 maple syrup

§  2/3 cup rice bran oil

§  2 ½  cups wholemeal flour

§  pinch salt

In a large bowl combine the oats and soy milk. Leave it for 10 minutes.. Add the eggs, maple syrup and oil. Beat well, add flour and salt. Mix again then add dates an chocolate and fold through. Spoon the batter into a dozen well oiled Texas muffin cups. Bake at 180 degrees for about 20 minutes. 

Here are the other bloggers this week:

• Emily Levenson
• Dairy-Free Cooking
• Test Kitchen Tuesday
• Red Pen Mama
• Fit Flexitarian
• Warm As Pie
• Katy Rank Lev
• xox, b
• Project Food Budget 2.0
• That's Just Me
• Two Eggs Over Easy
• Eat Whole Be Vital
• Four Happy Violets
• Pgh Dad
• yogabeautylife
• Charmingly Modern
• naMAMAste
• Six Dollars a Day
• What da Health?
• Brandon and On
• French Press
• Veggie Meal Maker
• Eryn Says...