A sticky end to nail biting

We found a low cost and easy solution to helping our daughter stop her nail biting habit. We used good quality sticking plasters and stuck them to the ends of each finger, cutting to fit where needed. It's best to use a 'good' brand like Band Aid, which will stay on for a while. These days, Kinesiology tape would probably be my go-to, as I think it sticks best (when heat activated). Sometimes I would paint the bitter tasting polish over the top of the sticking plaster as a reminder if her fingers got to her mouth. She was motivated to stop, and we promised she could have nice nail polish on when her nails grew out, so there was a carrot as well!

Dairy-free oat milk for 26c per litre

I make dairy-free milk for my allergic daughter for just 26c per litre! I make oat milk at home, and it tastes just like the shop-bought version that we used to buy on special for $2 per litre. I also use it in desserts, baking and cereal, even though I’m not dairy-free. It’s even cheaper than prepared powdered cow’s milk, which I recently priced at 80c per litre!

Here is the recipe (costed out using Coles home brand ingredients) -

Ingredients:

1 cup rolled oats 120g (22c)

4 cups water

1 tsp brown sugar (2c) - optional

1 tsp sunflower oil (2c)

Method:

1. Blend all the ingredients in a blender for one minute

2. Strain through a muslin or a nut milk bag (I use old muslin baby swaddles).

3. Store in the fridge for up to five days.

My husband and I eat other dairy products and my daughter still has two cups of calcium-fortified, shop-bought, non-dairy milk per day as a drink, but we now use at least three litres less of shop-bought milk per week, working out to a saving of over $300 per year!

Cheesy Ham and Corn Muffins

I make these Cheesy Ham and Corn muffins, which are delicious and at only $0.44 each to make, give me and my family something tasty, cheap and healthy in our lunchboxes. They are yummy cold, or heated up in the microwave.

Makes 12

Ingredients:
1 x 310g can of corn (reserve can for measuring)
½ cup reduced fat milk (1/2 ‘can’)
2 eggs
2 cups of self raising flour - I use wholemeal (2 ‘cans’)
Pinch of salt
2 cups reduced fat grated Australian cheese (2 ‘cans’)
2 slices ham, cut into strips
2 teaspoons English mustard

Method:

Whisk together corn, milk and eggs in a large bowl until combined. Add remaining ingredients and stir until just combined.
Spoon mixture into non-stick ½ cup muffin tray.
Bake at 200c for 15-20 minutes or until golden brown and cooked through.

Bulk white sauce mix for leftovers

Make all your leftovers taste fantastic with this bulk white sauce mix. Makes enough for 24 servings and you can keep it in the fridge:

2 cups (500g) powdered milk (I use skim)
1 cup (250g) plain flour
2 teaspoons salt
1 cup (250g) butter or margarine.

Combine dry ingredients, add butter and blend until mix resembles dry breadcrumbs. Put in large air tight container. Store in fridge. Use within two months. I label the container with the date and method.

Method:-
To make sauce combine, 1/2 cup mix to 1 cup
cool water. Add flavourings to suit, for example, curry, vegetables, onions, cheese, whatever you like!