These are hands down the best Chocolate Zucchini Coconut Muffins.
My 4 years old only likes muffins with either chocolate in them or taste like chocolate! haha! They are super moist and just melt in your mouth! I have baked these many times each time requested by the little prince. 🙂
They are #paleo #glutenfree #dairyfree #refinedsugarfree and baked in coconut oil and coconut flour! So, to sum these up SUPER HEALTHY and YUM!
- 10 pitted dried dates soaked in hot water for a couple of mins
- 4 eggs
- 1 small zucchini (grated)
- 1/4 cup coldpressed coconut oil
- 1 teaspoon vanilla essence / powder
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1 tsp cinnamon
- 1 tsp baking soda
- Pinch of sea salt
- Preheat oven to 180 C.
- Place the dates, eggs, zucchini, coconut oil, and vanilla in the blender and blend until smooth.
- Move the zuccihini mixture to a large bowl and add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt then use a hand mixer to mix until smooth and thick. If you have a large powerful blender then you could do this step in the blender. My nutribullet just couldn’t take it as it was too dry.
- Pour the batter into a well greased muffin tin / silicon muffin tray (I used one with mini).
- Bake for 45-50 mins or until center is cooked through.
A Balanced Weeknight Meal for the whole family packed with vegetables, anti inflammatory spice and super food.
The chicken meatballs are suitable for BLW babies from 8-9 month+ due to the chia seed.
The chicken meatballs are egg free as I’ve used chia egg and it worked like real egg! I also didn’t use any breach crumbs. They are packed with carrot, apple and turmeric, really so delicious to munch on!
Can you guess how many veggies there are in this meal?
FIVE + APPLE + CHIA SEEDS! You can’t tell can you! Nor could my two fussy eaters ! 😉 #winwin #momwin
I served :
- Cauliflower & Potato Mash
- Chicken Meatballs (recipe below)
They cleaned up their oogaababy divider plates.
- 2 medium chicken breast (finely chopped or use a food processor to blitz)
- 1 apple (peeled & grated)
- 1 large carrot (grated)
- 2 large shallots (finely diced)
- 3/4 tsp pink salt (avoid for babies under 12m old)
- 1/2 tsp garlic powder
- 1/2 tsp tumeric powder (optional)
- 1/4 tsp cumin powder (optional)
- 1 chia egg (1 tbp chia seed soaked in 1/2 cup of water for 15 mins)
- olive oil for frying
- Finely chopped the chicken breasts or use a food processor to blitz until your desired consistency.
- Add the rest of the ingredients and use a spoon to mix until well combined.
- Fry over medium heat until cooked through.
15 Healthy Family Dinners.
Are you bored of cooking the same things week after week? I know that feeling and I always look for inspiration from talented food bloggers.
The ladies over at Kiddieliciouskitchen have put together 15 healthy family dinner recipes from all my favourite kid food bloggers and she has included one of my family’s favourite Quinoa Stuffed Redbell Peppers.
Check them out by clicking here. I’m sure you will find something nice!
Delicious Apple & Cheese Waffles
I would serve these for BLW babies 7-8m+ providing they don’t have any egg & dairy allergies. These make a really delicious breakfast or snacks for toddlers and adults too and they are 100% sugar free!
I have wanted a waffle machine for over a year now, but we just don’t have the space in our tiny kitchen! Last month, finallly bought myself a waffle machine! My own Christmas present. Hahaha! It’s actually a 4 in 1 machine which also makes sandwiches, paninis and doughnuts so I thought space or no space I’m getting this bad boy!
I made these delicious waffles for the boys and myself for breakfast one weekend and we all loved them! The recipe was inspired and adapted from my very talented mama Instagram friend @cookingforgrey Maple Pear Cheese Waffles, she is the ultimate waffle queen!
- 2 small Gala apples (grated) or other sweet apples
- 1/4 cup grated cheese of your choice (I used gruyer)
- 1 tbsp maple syrup
- 1 large organic egg
- 2 tbsp milk
- 1/2 flour of your choice (I used spelt)
- 1/2 tsp baking powder
- Mix the wet ingredients in a large mixing bowl. Mix the dry ingredients in a medium bowl. Move the dry mix to the wet mix and mix and until well combined.
- Add one heap of tablespoon each side to the pre-oiled waffle maker. The timing depends on the brand, it took my one 5 minutes to brown.
Here is another “One Pot Meal” – I love one pot meals, especially the ones that go into the oven. This vegan one pot vegetables rice is so delicious and is my go for meals. It has never let me down, the rice always turns out super fluffy and flavoursome! My whole family loves it.
When Lilbro was still a baby, I used to make separate a small portions in ramekins before adding salt. This was one of his favourite BLW dish. 🙂
Suitable for babies 7 months and above.
- 200gr mushrooms (thinly sliced)
- 1/2 butternut squash / 2 large carrots (peeled & grated)
- 1 small zucchini (peeled & grated)
- 1 small onion (diced)
- 3 garlic cloves (finely chopped)
- 1 cup basmati rice (or long grain rice, rinse properly)
- 2 cups of vegetable stock
- 1/4 cashew cream (I used homemade)
- 1/2 tsp salt (no added salt for babies under 12m)
- 1/2 tbsp fresh thyme (optional)
- 1 tbsp chopped parsley (optional)
- olive oil
- Preheat the oven to 180°C. In a large frying pan heat up oil and sauté onion, butternut squash and zucchini ovet medium heat until softened, add garlic, stir fry for 1 min.
- Move everything into a baking tray. Add raw rice, 1/4tsp salt, cashew cream to the baking tray. Mix well.
- Back to the frying pan add a bit more oil, add mushrooms and sauté until they have shrunk in shape, add 1/4 tsp salt and stir fry until cooked.
- Top the rice mixture with the mushrooms. Cover tightly with foil.
- Bake for 45 mins or until the rice is done. Taste the rice half way, add more liquid if your rice needs it and bake for a bit longer.
- Let sit for 10 minutes.
Week nights mean easy and quick meals and preferably under 1 hour to from the kitchen to the dinner table. You can’t go wrong with this easy one pot quinoa.
This recipe was developed when I only had very few ingredients left to cook with as it was one day before my food shopping day.
Suitable for BLW babies 8m+ due to the acidity of the tomatoes, but yummy enough for the whole family!
Boiling quinoa on its own can be fairly boring and quite tasteless unless it’s accompanied by a tasty sauce, stew or salad. This one pot quinoa is so easy to make, it’s delicious and the best part is no need to cook the main dish, because this is the main dish!
Suitable for vegan, perfect for busy moms, working moms or sahm on a busy day.
Served 2 adults and 2 toddlers.
- 1 cup of quinoa
- 4 tomatoes (finely diced)
- 1 medium onion (finely diced)
- 1 medium yellow / green zucchini (I used yellow) (finely diced or grated)
- 1/2 tsp tumeric powder
- pink salt to taste (avoid for babies under 1 year old)
- a dash of garlic powder (optional)
- olive oil
- Sauté onion first until translucent then add tomatoes and sauté until soft, add the zucchini last and sauté until cooked. Add salt, tumeric and garlic powder to taste.
- Prepare quinoa as per packaging instructions. Add water and all the vegetables from the pan and cook per usual.
- Give it a stir at half time. Once cooked use a fork or chop sticks to gentle turn the quinoa. At this point you can add more salt if required.