|Hi <<First Name>>
Thanks so much for taking the time to check out this month's newsletter, I do hope there is something in here you find useful. I especially hope you try out the recipes as the Baked Peaches are one of my personal favourites and are so simple and delicious and the prawn dish is a great one for the warm weather we are having. Anyway, enjoy...
Win a Freezer Full of Meals
Vivenda is being featured next week on the excellent Motivating Mum blog who will be giving away a Vivenda Sample Session to one lucky reader, so if you or someone you know could do with a freezer full of wholesome & tasty meals make sure you don't miss Giveaway Monday on the blog.
I mentioned in our last newsletter that we were being featured on the fabulous child-friendly business directory that is Mums on the Go. Well, the review came out and we were pretty ecstatic it has to be said. It offers a fantastic description of exactly how our sessions work and gives a great idea of the whole Vivenda experience. Thanks Linda!
New Look Website
This month we have jazzed up our website to make it more user friendly, easier to read and more attractive... well, we think so anyway. We would love for you to check it out and give us any feedback you might have.
15 Minute Dinner:
300g large raw prawns
zest and juice of 2 lemons plus extra wedges
2 garlic cloves, crushed
1 tbsp paprika
3 tbsp olive oil, plus oil to drizzle
250g cous cous
4 small zucchinis, sliced
Bunch of coriander, leaves picked and chopped
First, put the kettle on to boil. Then mix lemon zest plus juice from one lemon, garlic, paprika and 3 tbsp oil in a bowl and add prawns to marinate while you prepare the cous cous.
Put the cous cous in a large bowl and pour over 350ml boiling water, cover and set aside. Meanwhile, get a non-stick frying pan nice and hot and add around 1 tbsp of the prawn marinade, the zucchini and a splash of water, sirfry for around 5 minutes. Once the zucchini is golden, tip on top of cous cous after fluffing it with a fork.
Tip the prawns and marinade into the pan and fry for a couple of minutes until they are just pink. Turn off heat and tip cous cous and zucchini back into the pan and squeeze over the juice of the remaining lemon plus a good drizzle of olive oil and scatter in coriander before tossing it all together. Add a good pinch of salt and pepper to taste. Serve with extra lemon wedges for squeezing.
Notes: Prawns are a great standby item to have in the freezer as they defrost quickly, you can find reasonably priced bags in the frozen seafood section of your supermarket.
In Season: Baked Peaches
I have been eagerly waiting for stone fruit to come into season so I can share this delicious and so, so easy dessert...
1 peach per person
1 tbsp brown sugar per person
20g butter per person
marscapone, cream or ice cream, to serve
Preheat oven to 200C.
Split the peaches in half and remove pits. Put the peach halves, cut-side up in a buttered ovenproof dish in which they snugly fit. Put half a tablespoon of sugar and a small knob of butter on each half and bake in the oven for about half an hour. Serve topped with marscapone, cream or ice cream.
Notes: Marscapone works especially well as it doesn't melt when scooped onto the hot peaches.
Extra delicious served with toasted flaked almonds and/or biscotti if you have them.
Good to know: Back to School Lunchbox Ideas
Make sure you're not left with lunchboxes full of leftovers by mixing things up and keeping snacks & lunches interesting... here are a few easy ideas.
- Bake thin slices (cut with a vegetable peeler) of sweet potato or beetroot tossed in a little olive oil at 220C until crisp as an alternative to unhealthy potato chips
- Make your own snack mix tailored to your child's tastes including nuts, dried fruits like banana chips and sultanas, wholegrain cereal and popcorn packed in small ziplock bags
- Use biscuit cutters to make cheese into fun shapes
- For a treat, fill crepes from the freezer section of your supermarket with fun fillings such as the surprisingly yummy combination of strawberries and peanut butter
- Try to vary fillings in sandwiches and wraps by mixing things up with some unusual but very tasty combinations such as peeled and thinly sliced pear and grated colby cheese in a wholewheat tortilla
- Lettuce wraps are a great alternative to sandwiches, fill large lettuce leaves with hummus, grated carrot and cheese or a tuna-mayo mix and wrap
- Make extra at dinner if you're having something that will work well cold such as quiche, pasta which could be turned into a salad or roast meats that make great sandwiches
February Offer: Bring a Friend
If you and a friend who hasn't used us before both book full sessions by 10th February for anytime in February you will both receive 20% off the session, just mention your friend when booking. To book, call Sarah on 0488 725 211 or email
If you have any questions or comments about anything in the newsletter, please don’t hesitate to get in touch and if there’s anyone you think would like to receive the next newsletter we would love it if you direct them to the website where they can sign up.