Hello! And thank you for having me back into your inbox this week. I’m sharing my knowledge on arsenic hour; that time between evening and dinnertime, when the children get hangry, and you lose your cool. Several years ago, an article by prominent child psychologist Dr Laura Markham changed my routine for the better, and so I am sharing what I’ve learnt. I’m also including our classic Cheat’s Lasagne recipe, a nutrient-dense, no-fuss dish that got me through so many arsenic-hour-evenings. It’s still our go-to dinner recipe when our family is craving comfort without fuss. There’s also variations for paleo, no-grain and GAPS diets at the tail end of the recipe.
The A-hour
As any parent will tell you, the inevitable ‘arsenic hour’ occurs somewhere between late afternoon-bedtime. Putting food on the table for children that are tired and unwilling to sit still is challenging enough in itself, but throw into the equation your own level of exhaustion and lack of patience at this time, and it’s an inevitable sh*t storm.
Sometime during my fog of early parenting, I came across an article by prominent child psychologist Dr Laura Markham. You can find a copy of Dr Markham’s article here, but this is what I took from it, and the key rules I learnt to manage our own family’s arsenic hour:
Break up the meal-
Dr Markham recommends feeding your children as early as possible and providing snacks that they can eat while you prepare dinner. This not only staves off the ‘hangries’, but also keeps them actively engaged with you in the kitchen while you prepare the main meal.
In contrast, I grew up with a strict ‘no snacking’ rule before dinner, and I remember trying to sneak into the kitchen for any snack that I could find as I’d be so hungry, but was always told this could ‘ruin my appetite’. Not surprisingly, I passed this same rule onto my children, and during those early years, I could never understand why they were so cranky and exhausted in the hours preceding dinner.
Now, most nights, my kids help me chop vegetables or nibble and chat while I cook the main meal. As I’m planning dinner, I will always work in this pre-meal snack as its an integral part of our meal. Usually its raw, chopped vegetables and (if they are really hungry) we’ll add cheese, cured meats or home-made mayonnaise.
Pre-dinner snacks don’t need to be fancy.. It could just be some chopped cucumber, carrot and celery, or a few sweet peas. It’s just enough to keep them busy and their appetite at bay.
Vegetables, then main-
I grew up on a formula of meat and three-veg. Given that food was served as one meal at the table, this made sense. But if you are breaking up the meal, there’s no reason why you can’t serve vegetables first, followed by a main that contains more protein and healthy fats. I’ve found that when the children sit down to eat, they are more settled and engaged and mealtimes are generally a lot more enjoyable, as they have been able to calm down and unload after their day at school, and aren’t feeling ravishingly hungry anymore.
The ‘20-minute’ rule-
Twenty minutes to prepare your meal and juggle any challenges in the kitchen. That gives you more time to spend with your kids and unload from the day. I’ve learnt to take various shortcuts - using leftovers, pre-preparing basic staples (broths, preserves and ferments) that are ready to go in the freezer, so that the 20-minute rule is achievable most nights.
The 20 minute-rule doesn’t apply to oven time, or gentle simmering over the stove top, but it does ensure that you have your ‘hands free’ so that arsenic hour is not so frenetic. And, in truth, the Cheat’s Lasagne was borne out of necessity, I was craving Lasagne (just like my mother used to make), but didn’t want to spend that extra time slaving over the stovetop (!)
What I’m Loving This Week:
Kabana Sausage: It’s been a very long time since I enjoyed traditionally cured meats, as I try to avoid the chemical nitrates and artificial preservatives that are found in most products. On a whim, I clicked on the organic kabana in my Cherry Tree Organics order this week (noting that this product is sustainably produced and free from all the aforementioned chemical ingredients).. Anyway, my goodness! It’s been ravenously devoured over several days... There is a mild spice kick, but otherwise it’s deliciously more-ish, kid-friendly and a perfect lunchbox filler or snack-on-the-go.
DIY Macadamia Nut Milk: I managed a double click on our regular bulk foods order this week and have been overloaded with macadamia nuts. What’s the best way to use them? Maca Milk of course! Macadamia nuts have a unique fatty acid profile compared to other nuts; with a greater content of saturated and mono-unsatured fats which makes a creamier, buttery-tasting milk.
Maca milk is a superb base for hot chocolates and milky coffees. To add to the cream-factor, we added gut-friendly marshmallows. Which, if you haven’t tried them, you really must, they are allergy friendly (no eggs, grains, gluten or nuts) and so easy to throw together (three ingredients, hello!) give them a whirl here.
And one more thing..
There’s a small change to the subscription format; a paid subscriber option has been added with some of my content; this includes access to certain recipes, plus exclusive cooking offers throughout the year. Subscription costs less than a cup of coffee each month, and there’s also a free two-week trial option. You’ll also be supporting me; a holistic dietitian, mother, and home-cook, that loves to create nutrient-dense recipes every week. As a teaser for the hot-weekend ahead, check out my Lamington Ice-Cream cake with a no-churn vanilla base.
Recipe: Cheat’s Lasagne
This recipe is a simpler take on the modern classic. I’ve included our basic recipe here, plus variations to boost the nutrient-density of the dish and adapt it to gluten-free, grain-free and GAPS friendly. Most ingredients you can find in your pantry or local store, but if you have any queries, hit me in the comments.
YOU WILL NEED
500g pork mince (I use free-range, organic pork from Cherry Tree Organics. If you aren’t a fan of pork, or can’t find a good source, try beef mince or burger mince instead).
1 medium/large onion, finely chopped
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