Lisa is the owner of Happy Tummies, a wonderful online store catering for people with food intolerances. She sells both ingredients and kitchen utensils that are fun and good for you. I asked Lisa a few questions so you could get to know her.
How do you start a typical day? I like to get up before my kids and do a half hour walk on a treadmill, definitely not exciting but it gets me going and means I can fit in some exercise. Then I get the kids up and start making breakfast. I try to think ahead and get as much of the breakfast ready to go as I can the night before and lunches part done too. I usually think about what we'll have for breakfast and lunches the night before.
Favourite TV show? Not watching any at the moment - too busy and I prefer to read if I have spare time. Just finished watching season 3 of Game of Thrones with my husband - took us a few months to get there.
Favourite quote? I find that at different times in my life some are more relevant. This one really stood out to me today:
Sweet or savoury? Sweet. I have to try really hard here. I've been going with only savoury breakfasts for a few months and I do find it better.
Favourite go-to family meal when it needs to be quick and easy? My kids love chicken sausages that I get my local butcher to make up that are just chicken and salt. I just throw them in the oven, pop some chopped up potatoes in the airfryer with some coconut oil (to make chips) and toss some vegies in the steamer. My husband works away a lot so we usually just do quick and simple meals that I know the kids will enjoy while he's away.
Why did you start Happy Tummies? I started Happy Tummies because I was ready for a career change (I used to be a sleep technologist) and I thought I could use my experience with my son with allergies and eosinophilic oesophagitis. My aim is to make shopping for families easy and as affordable as possible.
What are the most popular items in your store? We sell a lot of flours and raw ingredients which really makes me happy because I know families are out there cooking! We also sell quite a few additive free lollies and chocolates especially at Easter and Christmas. Kitchenware such as reusable food pouches, nut bags and apple slinky machines also sell very well.
Best advice for people just starting out on what I like to call their 'Friendly Food Journey' (finding the right foods for their own/ their families health)?Take it slow when you start so you don't get overwhelmed and educate yourself. We started our journey about 10 years ago when I thought we ate really well until I read Julie Eady's Additive Alert. Then 5 years ago when our son was diagnosed with allergies we had to really change how we cook and think about food. Since then we take a wholefood approach in our kitchen and make everything from scratch to avoid additives, avoid allergens for our son and provide my family with the best nutrition possible.
Makes 12 doughnuts. Instructions for Thermomix (TM) included.
- 110g blanched almond meal (or grind 110g blanched almonds in a food processor. TM speed 9 for about 10 secs)
- 45g oat flour (substitute rice flour or sorghum for gluten free)
- 65g potato starch
- 100g raw sugar (I used rapadura & I'm sure coconut sugar would work too)
- 1 1/2 tsp baking powder
- 1 1/2 tsp xanthan gum (I used guar gum)
- 1/2 tsp salt
- 125g softened butter or coconut oil
- 3/4 cup oat milk (or any milk of choice)
- 1 egg (OR for egg free: 1 tbsp ground chia seeds and 3 tbs water)
Heat oven to 180 degrees.
If using chia - grind 1 tbsp chia seeds in food processor (TM for 30 secs, speed 9). Set aside with 3 tablespoons water in a bowl to form a gel.
Mix together dry ingredients in food processor until well combined (10 secs, speed 4).
Add wet ingredients and mix until smooth (TM speed 5, 10 secs). Scrape down if you need to and repeat for 5 secs, speed 5.
Place in doughnut tray greased lightly with coconut oil. Cook for approx. 20 minutes. Cool on rack.
Drizzle or cover with your icing of choice. On half of mine I used a simple ganache of 50g melted 70% cocoa (dairy free) chocolate mixed with 20g almond milk. Set in fridge for about 20 minutes before spreading on cooled doughnuts. I sprinkled with some Hoppers Natural sprinkles. The other half were rolled in a mixture of cinnamon and rapadura sugar while they were still warm.
These doughnuts are nice and fluffy in the centre and are just as good the next day. Check out my other dessert recipes here.