Vegetable Fried Rice for BLW Baby [8m-10m+], Toddler & Family

Do you know those times when you are simply craving that carry-out curry or fried rice or pizza from your neighborhood restaurant? But what you are not craving for your family and especially your toddler is all the sodium and MSG and hidden sugar and trans-fat that often times comes in it? We at #HealthyKidsCommunity are in the same boat! So we decided to give you a few healthy, easy to make at home, delicious options of those favorite take-away dishes. Expect a lot of vibrant colors, fragrant spices and bold flavors this week, all excellent choices to start your little ones on early to develop their palates and eye for diverse foods!

Here’s is this weeks line up:
Monday: Follow Liza @cookingforgrey for Coconut Pineapple Chicken Curry.
Tuesday: Follow Maria @toddlerandtoast for Mince Keema Curry.
Wednesday: Follow Sally @sproutingyumminess for Fish n’ Chips
Thursday: Follow Kat @katsdelicious_kitchen for Vegetable fried rice.
Friday: Follow Nikki @little_miss_s_ for Chicken and Veggie Nuggets.
Saturday: Follow Claudia @whatsbabyeating for Cauliflower Pizza.

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My contribution to this week’s “Healthy Take Away” theme is vegetable fried rice!

Fried rice is the common take away dish in any chinese take aways or restaurants but we don’t want to give that to our kids. Here is my version of healthy fried rice and taste just as good!

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TIP FOR A GREAT FRIED RICE! Use jasmin perfume rice and 1/4 less water to boil and it has to be cold before frying. Ideally the rice should taste slitghly hard. For instance, if you plan to cook this for lunch then boil the rice first thing in the morning and let it cool down. Don’t use any vegetables that evaporate water when they are cooked such as zucchini as they make the rice soggy.

Served 2 adults and 2 toddlers

Ingredients

  • 1 cup jasmin perfume rice
  • 1 medium yellow onion (finely diced)
  • 2 medium carrots (finely diced)
  • 4 medium brown champignon mushrooms (finely diced)
  • 3 large broccoli florets / 1/2 cup peas (finely diced – broccoli only)
  • 1/2 cup unsalted & unsweetened sweetcorn
  • 3 large organic eggs
  • 2 stalks spring onion / scallion (chopped)
  • 1 tsp himalayian salt
  • 2 tbsp low salt light soya sace
  • 1 tbsp vegetable oil (not olive oil)

Method

  1. Heat up a large frying pan, add oil and add onion, carrots, mushrooms, broccoli and stir fry in medium hight heat for approximately 10 minutes. When they are almost cooked add sweetcorn and stir in evenly.
  2. In the mean time, make a scrambled egg.
  3. Add rice, use a wooden spatula and gently break the rice apart and mix well then add eggs and spring onion. Take a portion out for your baby / toddler before adding salt and soya sace.
  4. Add salt and soya sauce and mix in well. Add more soya sauce if required.
  5. If you love chilli then I recommend adding some chilli oil or sriracha sauce.

Enjoy!

Kat xx

Easy Vegetables & Beef Quinoa Empañada BLW [7M+], Toddler & Family

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Really delicious finger food for BLW babies, toddlers and even adults! A perfect addition to your kids’ lunchboxes. The best part is, they are super easy to make!

Lilbro had one and loved it but Big bro refused to even try! So he got his portion in a bowl for dinner instead.

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Ingredients

  • 150 gr lean minced / ground beef
  • 3 large brown champignon mushroom (finely diced)
  • 3 large broccoli florets (finely chopped)
  • 1 large carrot (finely diced)
  • 1 small red onion (finely diced)
  • 1/2 large red bell pepper (finely diced)
  • 1 bunch of parsley (finely chopped)
  • 1 tbsp paprika powder
  • 1 tsp garlic powder
  • 1/2 cumin powder
  • 1/4 coriander powder
  • 1 tsp himalayian salt (no salt for babies under 12 months old)
  • 1 tbsp olive oil
  • 100 gr feta cheese
  • 250 gr rolled pastry dough – 30cm x 50cm (cute into 15 squares)

Method

  1. Heat up a large frying pan, add oil, onion and fry until they have become slightly translucent then add carrot, mushroom and red bell pepper. Fry in medium heat for about 5 minutes then cover with a lid for another 5 minutes until the carrots are soft.
  2. Add beef and all the spices and salt. Keep stiring until the beef is cooked. (I took a portion out for Baby C first before I added beef and salt)
  3. Add parsley, give it a good a mix and then add feta cheese and mix again.
  4. Heat up the oven to 200 degrees celcius.
  5. Used a spoon or an ice-cream spoon to scoop  (I did and it gave me a perfect portion for each wrap) and place the filling in the middle of the wrap. Fold it diagonally and pressed the edges together.
  6. Place the empañadas on a non stick baking sheet then use a fork to press down the edges again.
  7. Bake them for 15 minutes or until they are golden brown. Serve warm.

Enjoy!

Kat xx

Sweet Red Bell Peppar, Parsnip & Sweet Potato Puree with Red Lentils [7m+]

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The entire combination taste soon good! I sometimes can’t control myself from not eating my son’s food! This time is one of those. LOL 😂

If your babies are now self feeding then make this puree thick so that it’s easier for them scoop.

We went out on Sunday afternoon so I prepped Baby C’s dinner in NomNomKids reusable food pouch. 🙂

Ingredients

  • 1 sweet red bell pepper (washed and cored)
  • 1 medium parsnip (peeled & chopped)
  • 1 large sweet potato (peeled & chopped)
  • 1/4 cup red lentils (washed & cook per packaging instruction)
  • Steamed liquid

Method

  1. Steam the first three ingredients together for 15 minutes.
  2. Move the vegetables over to a large bowl or a smoothie jug, add red lentils, liquid and blend until you’ve reached your desired consistency.
  3. Suitable for freezing.

Beef Cannelloni for Baby [10m+], Toddler & Family

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Yummy! What a hit with toddler J!   It’s very easy to make and you can add loads of different types of vegetables. It’s like lasagne but filled the ragu in cannelloni tubes. 🙂

I froze the left over and reheated for toddler J a different day. Do you agree with me that sometimes reheated frozen food taste so much better?  😄

Mum Tip: No salt for babies under 12 months old and very little the thereafter.

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Served 2 adults and 2 toddlers

Ingredients for the Ragu

  • 500 ground / minced beef (optional – go for lean & organic)
  • 4 medium carrots (peeled & diced)
  • 2 large red onion (diced)
  • 2 cans (400gr / can) organic chopped tomatoes
  • 3 large garlic cloves (crushed)
  • 2 tbsp concentrared tomato paste
  • 3 tbsp sweet paprika powder
  • 1 tsp himalayian salt (add more if required)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp cumin powder
  • 1 tbsp olive oil
  • 1/2 cup water

Ingredients for the Bechamel Sauce

  • 1 1/2  cup semi-skimmed milk
  • 1 tbsp flour
  • a pinch of himalayian salt
  • some ground pepper
  • 1/4 cup grated parmesan cheese
  • 1/8 tsp nutmeg powder

Other Ingredients

  • 20 cannelloni tubes
  • 1/2 cup grated cheese (I mixed parmesam & mature cheddar)

Method

  1. Fry onion and carrots in olive oil together until onion is golden brown. Add ground beef, garlic, salt, tomato paste, paprika and cumin powder.
  2. Fry until the meat is cooked, then add tomatoes, water and cover with a lid. Let it cooked in low heat for 30-40 minutes. (I cooked my one in a pressure cooker for 20 minutes and he meat came out so soft!)
  3. Check it every now and then, add more water if required. You want the sauce to be more liquid like rather than thick.
  4. Pre-heat the oven to 200 degrees celcius.
  5. Heat up the milk with flour, salt, pepper and nutmeg powder. Keep stiring to avoid the milk sticking to the pot. The milk should have thickened up after a few minutes, add parmesan cheese and stir until it has melted.
  6. Add very little ragu on the tray first to avoid cannelloni from sticking, fill each tube with ragu and repeat until you have covered the whole tray.
  7. Cover the cannelloni with ragu completely, a layer of bechamel sauce and finish off with grated cheese at the end.
  8. Bake for 30-40 minutes or until the cheese is golden brown and the cannelloni is soft. Let it cool down slighly for 10 minutes before serving.
  9. Suitable for freezing.

Chicken Tomato Sauce with Tagliatellini for Toddler, Family & BLW Ideas

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I made this for the whole family for lunch and it was yum! 😋😋😋

Toddler J ate this for lunch and dinner. LOL 😄

Ingredients

  • 200 gr tagliatellini or pasta of your choice
  • 1/2 chicken breast (sliced in strips)
  • 3 large tomatoes (deseeded optional & chopped)
  • 8 fresh basil leaves
  • 1 large garlic clove (roughly chopped)
  • 1 medium red onion (roughly chopped)
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 tsp paprika powder
  • 1 1/2 tsp himalayian salt
  • 2 tsp olive oil

Method

  1. Add all ingredients except for chicken and pasta and 1 tsp of salt in a food processor and blend until desired consistency for a sauce.
  2. Heat up a medium frying pan and cook the sauce in medium heat for 15mins.
  3. Boil pasta in salted water with some olive oil until al dente (slightly hard in the middle)
  4. Heat up a large frying pan and fry the chicken with some olive oil. Add 1/2 tsp salt and fry until it’s cooked through. Add tomato sauce and let it simmer for 5-10 minutes.
  5. Add pasta, mix well and serve immediately with some parmesan cheese on top.

Enjoy! 😋

Kat xx

Roasted Sweet Potato & Carrot with Apple & Pear Puree [6m+] & BLW Ideas

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The smell of roasted sweet potatoes & carrots with coconut oil, cinnamon & nutmeg is divine! 😋

I gave Baby C a few sticks for lunch and pureed the leftovers with apple and pear and also added couscous to his portion. Served with numnum weaning spoon. 👍

Baby C’s dinner 👇

1. 120ml of this puree with added 2 tbsp of couscous
2. 1/2 slice of fresh rye bread roll
3. 4 thin slices of apples

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We are still mixing #puree and #blw.
He chewed all the apple slices, sucked out the juice and then spit them am out! 🙈 This process has been going on for quite some time now…wonder when he will stop and simply swollow them?!

Rye bread roll is always a hit with him, he almost finished the bread and then we moved on to the puree together. I think he ate about 100ml and the rest landed on me! 🙈😩
The joy of #babyledweaning! I hate the mess but I will eventually embrace this process!

Ingredients

  • 2 medium sweet potatoes (peeled & cut into long sticks)
  • 2 medium carrots (peeled & cut into long sticks)
  • 2 apples (peeled, cored & cut)
  • 1 pear (peeled , cored & cut)
  • 2 tsp coconut oil
  • cinnamon
  • nutmeg
  • liquid (preboiled water or steam water)

Method

  1. Preheat oven to 180 degrees C. Put sweet potatoes and carrots in a baking tray,  sprinkle with cinnamon & nutmeg and roast for 1 hr.
  2. Steam apples and pear for 10 min.
  3. Combine all the ingredients and blend until you’ve reached the desired consistency. Add extra liquid if required.
  4. Suitable for freezing.

I hope you baby will enjoy this puree!

Kat xx

Fennel, Broccoli & Pear Puree [6m+]

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This is a very nice puree for 1st or 2nd stage weaning babies. 👍

Fennel is one of baby C’s favourite vegetable and this combination is so lovely and sweet. Yum! 😋 There is hardly any anise-like taste. Served with numnum weaning spoon.

The health benefits of fennel include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, and its benefits regarding eye care.

I personally like it raw, sliced and dip in olive oil with himalayian salt and black pepper. 👍👍👍

Ingredients

  • 1 fennel bulb
  • 3 large broccoli florets
  • 1 large pear
  • 1 tsp wheatgerm per portion

Method

  1. Steam everything together for 12 minutes, then add some steam liquid and blend until you’ve reached the desired consistency. Take a portion out and add wheatgerm while the puree is still hot/warm and give it a good stir.
  2. Suitable for freezing

Enjoy!

Kat xx