Mieke is one seriously cool Mumma! We met through the photography world, while both pregnant, and connected as our babies shared a due date. Our daughters where born a couple of days apart, coincidently in the same room at RPA, and are now little friends. Mieke and her husband David are from the foodie lovers heaven Aukland, NZ, so there is little wonder they are a foodie family. 

Child’s name and age:

Adriana – 11 months

In a few sentences how would you describe your child’s personality and interests?

Adriana is inquisitive, energetic. A little crazy (in a good way), incredibly happy, loving and an extremely affectionate bubba. At times she can be fickle and very strong willed, and I think she gets that from me which is kinda cute. Her vibrancy is infectious, she is just so alive – and she knows it. Addi defiantly loves music, and dances all the time which is very entertaining. Her favourite interest would be my guitar, she is mesmerized by it and loves to strum and pluck the strings.

Mieke & Adriana

Photos: James Horan

How would you describe the type of food you and your family eat?

I am a vegetarian and David my husband is paleo. Although this sounds challenging it’s actually very easy to manage. David is the primary caregiver so for lunch he eats meat and for dinner we eat vegetarian. We try and eat healthy so dinner is usually a giant salad and steam veg which is great for Addi too.

What were your child’s first foods and first favourites?

Addi has been up and down with her food, ever since we started she refused to be feed with a spoon, and only she was allowed to use it (this is the strong willed coming through) – so you can imagine not a lot went in. Slowly it’s getting better, she loved strawberries, broccoli and watermelon. But her favourite would have to be eggs and asparagus!

Mieke & Adriana

What is in your meal time tool-kit?

The basics in our house hold usually mean: cheese, eggs, beans, and salad. It’s always in the fridge and we can always make a healthy meal.

Who/where do you go to for advice on nutrition and recipe ideas?

David does most of the cooking and our inspiration is usually anything that is quick and easy but healthy. I would love to say we spend more time cooking, but I work full time and when I get home I want to have as much family time as possible. There are a couple of ‘go to resources’ for both David and I. We love Hugh Fearnley-Whittingstall from River cottage. We take his inspiration by always eating seasonal, local (Australian grown) and fresh.

What is your current child friendly signature dish?

It would have to be my fritters (I make them seasonal depending what’s available) either pumpkin, zucchini, broccoli or even banana!

Mieke's Family Fritters
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Ingredients
  1. 1 cup of veg
  2. 2 tablespoons of wholemeal flour or buckwheat flour
  3. tiny pinch of Pink salt
  4. little bit of lemon juice and olive oil
  5. 1 tablespoon of Greek yogurt (optional)
  6. 1 egg
  7. olive oil or coconut oil to shallow fry
Instructions
  1. Grate one cup of veg (if using broccoli pre steam and chop into tiny bits).
  2. Squeeze excess water out and put veg into a mixing bowl.
  3. Combine with a 2 tablespoons of wholemeal flour (or buckwheat flour for GF option).
  4. Then a tiny pinch of Pink salt (this salt is not refined and is great for babies, unrefined salt is important for proper digestion and nutrient assimilation and thus serves to bolster the immune system) and a little bit of lemon juice and olive oil (you can also use a tablespoon of Greek yogurt for extra fluffiness).
  5. Beat 1 egg and mix all together.
  6. Heat a frypan with olive oil or coconut oil.
  7. Spoon fritter mix and cook until you see bubbles rise up and pop, then flip!
  8. I also like to chuck the fritters in the oven at 200 degrees for 5 mins to make sure they are cooked through and nice and soft in the middle.
Veggies & Me https://www.veggiesandme.com/
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Check out Mieke’s recipe for Green Fritters from earlier in the year… here >>

Describe a typical day of meals for your child?

Addi usually starts the day with scrambled or boiled eggs and a bit of fruit. For lunch she will usually eat steam veg or my fritters I make before I head off to work. For dinner she will usually partake in a mini veg stew, a little bit of pasta and some cheese.

Where do you do most of your food shopping?

We usually shop at our local IGA, Dave buys fresh fruit and veg almost every day so we eat it at it’s best. We are also terrible planners so only decide what we eat from a phone call in the afternoon.