I am packing in drinking – for a while at least. A month to start with, then who knows. Last time I felt like I needed to detox, I did 9 weeks alcohol free, and I felt much better for it. Actually, by living an teetotal life for a while, you learn a lot about yourself and your weaknesses (and strengths), it’s quite an enlightening exercise.
It’s not so much drinking I want to part with in the long term, as hangovers. Ugh, even the word is awful. With kids, a bad hangover is just pure punishment. And it’s not their fault, it’s yours. You got too drunk so you need to get up the next day, make breakfast, then play, then make lunch, then do something else fun, then make dinner. You need to just get on with it. On Saturday I had to go and watch In The Night Garden Live with a really bad hangover. It should have been a lovely experience with my two year old, but instead I spent the whole time trying not be sick all over Upsy Daisy’s shoes (we were in the front row so that wouldn’t have been ideal).
Wish me luck! I’ll let you know how I get on (of course)! Back to the healthy stuff…
Here are some very tasty little Rice Krispie treats, that are waaaaaay better for you and the kids than the normal, syrup, butter and sugar laden ones. They are just as good – especially with a little chocolate melted on top. Great for a party or lunch box. I adapted the recipe from a fab US blog called Detoxinista (the irony of that blog name is not lost on me right now) – you should definitely check it out if you are into healthy foods.
Get brown rice syrup and coconut oil from a health food shop, like Holland and Barratt. Coconut oil is expensive, but it’s delicious, and very versatile (not to mention extremely good for you).
Makes: 16 squares
Prep time: 5 minutes
Chill time: 2-3 hours
Total time: 2-3 hours 5 minutes
180g brown rice syrup
3 tablespoons of coconut oil
100g Rice Krispies (or other brand rice pops)
1/2 teaspoon of vanilla extract
Pinch of sea salt
50g dark chocolate (optional)
A little vegetable oil
- Line a 22cm (9in) x 22cm (9in) square tin with cling film, then brush the film lightly with oil.
- Heat the syrup and oil in a pan over a medium heat and bring to a rolling boil. Boil for 1 minute. Add the vanilla and salt off the heat, and stir.
- Add to the rice pops. Mix well.
- Press the coated rice pops into the tin. Wrap some cling around your hand and oil it a little, then press down really firmly to ensure a tight pack.
- Drizzle over melted chocolate to make them a little bit naughty. I decorated them too with a few white choc chips.
- Chill for at least 2 hours, ideally overnight. You can get them started in the freezer if you’re in a rush.
- Guilt free goodies – enjoy with tea or cold milk.