Healthy Carrot Lemon (Cup)Cake for Toddler [12m+] & Family

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This week’s theme at #HealthyKidsCommunity is “Summmer Treats”! Summer is officially over here in Germany but I have made a really yummy and healthy Carrot Lemon (Cup)Cake and can be devoured in both hot summer days with an ice cold drink or wet autumn indoor coffee time. It’s so moist and loaded with carrots and spices!

I did make six mini cupcakes but they were gone before I had a chance to take any pictures! I ate two last night to taste and Jacob (toddler son) ate two for breakfast and wanted to bring the last two to Kindergarten today!

I don’t have sweet tooth but my toddler son does and he loves cakes and all kind of sweets. I often cringe when my mother-in-law gives cakes to my son like it’s some kind of healthy food! Oh well, it’s a generation thing and I’ve had my fight and kept my son away from refined sugar up to 2 years old. Now that we have moved closer to my in-laws it’s impossible for me to control what he eats at their place but at home I am the boss!

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Ingredients for the cake

  • 1 1/2 cup spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tbsp coconut oil (melted and cooled slightly)
  • 1 large organic egg (room temperature)
  • 1 tsp vanilla powder or 2 tsp vanilla extract
  • 1/2 cup organic maple syrup
  • 1/4 cup plain Greek yogurt
  • 1/4 cup semi-skimmed milk
  • 2 cup freshly grated carrots (about 3 medium)
  • zest of one small lemon
Ingredients for the frosting
  • 120 gr cream cheese
  • 3 tbsp Greek yogurt
  • 1-2 tbsp honey

Method

  1. Preheat the oven to 175 degrees celcius, and coat / brush mini muffin silicon form and any other non-stick baking form with vegetable oil.
  2. Whisk together the first 6 ingredients in a medium bowl. In a large bowl, whisk together the coconut oil, egg, and vanilla powder. Stir in the maple syrup and Greek yogurt, hand mix until no more large clumps. Alternate between adding the flour mixture and milk. For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts. Fold in the carrots and lemon zest.
  3. Spread the batter into the muffin form and/or baking form, and bake for 25-30 minutes, or until the center comes out clean. Cool in the pan for at least 10 minutes before turning out onto a wire rack. Cool completely to room temperature before frosting.
  4. To prepare the frosting, stir together the cream cheese, Greek yogurt, and honey in a medium bowl. Spread on top of the cooled muffins and/or cake.

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Week 4 – Summer Treats at #HealthyKidsCommunity on IG

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Sumner is almost over here in Germany but in the other hemisphere it’s only the beginning!
If you are lucky enough to catch a little bit more sunshine and looking for a way to cool down, we have the perfect treats for you.

Its week 4 at #healthykidscommunity and the theme is Summer Treats. ✌

Its easy for kids treats to be full of unneccassary fat and sugar, whilst there is no need to ban ice cream there is always a healthy alternative.

A special thanks to our guest this week @the.toddler.ingredient for joining us, be sure to check out her page and online shop with fun, colourful and innovative meal products and lunch-boxes.

Here is this weeks line up:

Monday: Follow Maria @toddlerandtoast for Fruit Pizza

Tuesday: Follow Sally @sproutingyumminess for Creamy Frozen Yoghurt Drops

Wednesday: Follow Kat @katsdelicious_kitchen for Carrot Lemon Cupcakes

Thursday: Follow Nikki @little_miss_s_ for Mango and Coconut Pudding

Friday: Follow Claudia @whatsbabyeating for Blueberry and Lemon Vegan Cheesecake AND
Maree @the.toddler.ingredient for Strawberry Cheesecake Popsicles

Saturday: Follow Liza @cookingforgrey for Chocolate Peanut Butter Frozen Mousse Tartlets

Sunday: We will share our favourite recipes from you, our followers – so dont forget to hashtag your creations. #HealthyKidsCommunity and #NourishingLittlePeople

Happy and Healthy Eating!

Product Review of Re-Play Recycled Meal Set

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Aren’t these rainbow colours meal sets beautiful! There are actually twelve colours and white, I just couldn’t fit them all in. 😍

I personally love the white colour (if you call it a colour) of Re-Play recycled meal set, It’s so stylish! Jacob (my toddler son) has been using the set (shown in the picture above) now for about 2 weeks and he really likes it too. He even tells me to put dips or fruits into the small divider and sometimes he would sort the food around before eating. haha! The utensils are just ideal for his little hands. The little snack stack is going with him to kindergarten every day, he new favourite is organic banana chips!

If you don’t know what to get for birthdays, christmas, christening, baby showers just to name a few, this would be a perfect gift! 😉

This 3-in-1 plate has three dividers, a perfect portion for 1) fruits, 2) vegetables and 3) bread, cereal, pasta, rice, meat, fish and poultry.

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Whenever it is kids related stuff I always consider the followings:

  • Safe to use
  • durable and indestructable
  • dishwasher safe
  • stackable
  • stylish (not important but a bonus!)

Re-Play recycled products tick all my boxes!

Product Information

  1. Re-Play recycled HDPE products are manufactured, assembled, packaged and tested in the USA! The are reducing greenhouse gases and saving energy!
  2. Made from recycled HDPE, which is #2 plastic – basically that means Milk jugs!
  3. BPA free
  4. Phthalate Free
  5. PVC free
  6. dishwasher safe but should not be used in the microwave.

Because it’s made from #2 plastic, its one of the easiest plastics to recycle, and it can be recycled again and again. So drink your milk, and toss that jug in the recycling bin!

Keep your eyes peeled as I have teamed up with them for a fabulous giveaway coming very soon!.

For full collection of rainbow colours and available to order http://www.re-play.com/collections/collections

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Millet Butternut Squash & Plum Puree [6m+]

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Made this yummy millet butternut squash and plum puree while baby boy was sleeping.

Millet is not just for the birds. When you find out all the benefits of millet nutrition, you’ll want to include this grain-like seed in your own diet! It is also a great substitute to couscous. 🙂

MILLET IS FULL OF NUTRIENTS YOUR BODY NEEDS, SUCH AS

  1. Magnesium
  2. Calcium
  3. Maganese
  4. Tryptophan
  5. Phoshorus
  6. Fiber
  7. B Vitamins
  8. Antioxidants

Plums are seasonal fruit at the moment and it’s good for the bowl movement so why not. I served this for my boy in a reusable food pouch by NomNom (review is coming) and ChubChub PouchBuddy (see product review).

Ingredients

  • 1/4 butternut squash (peeled & chopped)
  • 1 small sweet potato (peeled & chopped)
  • 1 medium carrot(peeled & chopped)
  • 3 ripe plums (stoned & skin removed)
  • 1/8 cup millet seeds (follow the cooking instruction on the packaging)
  • 100ml liquid or add more if required

Method

  1. Steam everything except millet together for 12 mins.
  2. Add millet, liquid and blend until you’ve reached your desired consistency.
  3. Suitable for freezing.

Fasolakia – Greek Green Beans in Tomato Sauce with Quinoa for Toddlers & Family

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I was given a bag full of fresh green beans, heirloom and plum tomatoes by my mother-in-law, all organic from her garden.  The first thing that came to my mind was making Greek green beans in tomato sauce. This dish is called Fasolakia and it is very simple dish with the green beans being braised in the tomato sauce until they are soft and become nice and sweet. The recipe I have used here is really just the base and from here you can add whatever you like, potatoes are a common extra.

I love Greek food and I really miss my best friend who now lives with her little family on the other side of the globe. Eating this dish kind of brought her closer to me, at least for that moment.

To serve this dish with quinoa is not the most traditional way to do it but both me and my fussy toddler son liked it and of course the health factor! 😋

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Ingredients

  • 4 cups chopped fresh or tin tomatoes (I used mixed heirloom and plum tomatoes)
  • 1/2 kg green beans (washed and cut into bite sizes)
  • 1 medium onion (diced)
  • 3 large garlic (chopped)
  • 1 tbsp olive oil
  • 1 1/2 tsp himalayian salt
  • 1/2 tsp dried oregano
  • a handful of chopped parsley
  • Serve with quinoa and crumbles of feta cheese.

Method

  1. In a large sauce pan heat the olive oil over medium heat. Add onions and saute until golden brown. Add the garlic and saute until cooked.
  2. Add tomatoes, green beans, oregano, salt and let them simmer in low heat until the beans are soft, about 30- 40 minutes.
  3. Turn the heat off, mix in parsley and serve with quinoa and garnish with crumbled feta cheese.

Salmon Quinoa Fish Burger Baby [7m+], Toddler & Family

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Yummy, yummy, yummy I’ve got love in my tummy! This is a huge hit in the house! Even my fussy toddler said “mama, this is nice!” Haha!

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These salmon quinoa fish burgers are La Bomba, they are not only #wheatfree but #glutenfree and #eggfree as well! They are packed with vitamins, magnesium, potassium just to name a few. It is so delicious and devoured by the whole family. I promise your toddler will like them! :)

Health benefits of… quinoa

Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.

Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice. Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach.

Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets.

Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.

Source: http://www.bbcgoodfood.com

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Ingredients

  • 300 gr salmon fillet (cubed)
  • 1 cup of kale (chopped) – I have used frozen kale
  • 1/3 leak – half the size in the picture (roughly cut)
  • 4 small shallot onion (roughly sliced)
  • 1 medium sweet potato (steamed / cooked & mashed no added water)
  • 1 1/2 cup quinoa (approximately 1/2 cup uncooked)
  • 1 tsp himalayian salt
  • 2 tbsp organic coldpressed coconut oil

 

Method

1.Boil quinoa per instruction on packaging and steam sweet potato for 10 minutes. When mashing the sweet potato don’t add any liquid as this will hold the burgers.

2. Put kale, leak and shallot in a food processor and blend until leak looks finely chopped, remove and rinse off the remains. Put salmon in the food processor and blend for approxmiately 5 seconds.wpid-2015-09-11_13.59.43.jpg

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3. Add 1 tsbp of coconut oil in a medium size frying pan, keep it on medium heat. Add kale mix and saute until the leak is cooked. It will make the texture a lot nicer to chew for your toddler(s).

4. When the quinoa and sweet pototato are done, leave them to cool down first then add all ingredients in a large bowl. Add salt and mix well.

5. I removed 1/4 cup kale mix, 1/2 cup sweet potato and 1/2 cup quinoa for baby brother. Mix baby brother’s ingredient and throw it back in the food processor and blend until the mixture look smooth. This will enable him or BLW babies to swallow easier.

6. Cover the bowls with cling film and leave in the fridge for 30 minutes. Mould the into little burgers first then add 1 tbsp coconut oil in a large non-stick frying pan and fry in medium high heat for 3 minutes each side. Be sure not to turn too early otherwise the burger will crumble. For baby brother, I made 2 large pancakes shape.

7.  Serve with freshly squeezed lemon juice (optional for toddlers) and salad. I wished my avocados would have been ripe enough to make guacamole as I think it would make such a nice dip!

Enjoy!

Kat xx

Banana Avocado & Quinoa Puree [6m+]

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A super healthy treat for my baby boy! I put him on his baby björn bouncer and gave him his puree in a Resqueeze reusable food pouch while I was washing up. He finished everything before me! 😄 He clearly loves eating from a food pouch! ❤

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Ingredients

  • 1 ripe small banana
  • 1/4 avocdo
  • 1 full tbsp cooked quinoa

Method

Blend everything together until you’ve reached your desired consistency. I made it really smooth so that it’s easier for my boy to suck.