Zucchini Spinach & Feta Muffins 

Zucchini Spinach Feta Muffins – Do I need to say more?  I absolutely love savoury muffins! There are so many ways to pack goodness into muffins whilst still making them totally scrummy for your little ones. This combination is a guaranteed win! 

Spinach, zucchini and feta are match made in heaven and are wonderful together in savoury muffins or in other baking. They are at their best straight out of the oven! I literally munched 3 muffins one after another!  If you’re not a feta fan, swap with some grated mature cheddar/gouda instead. 

These make a perfect breakfast, snacks, lunch, lunchbox or any time of the day really. My son asked me if these are cheese bread. Haha 

I had a little helper chopping the spinach today, so very proud of him! 🙂

I usually use a mini/standard size silicone muffin form but decided to change it up a bit and wished I didn’t…

It been while since I’ve used paper muffin cups and now I remember why! The way how the muffins stick to the paper is so annoying! It feels like half the muffin is stuck to the paper. 😦 

Make 14 standard size muffins 

Ingredients 

  • 1 cup of grated zucchini
  • 1 cup of chopped spinach
  • 1 1/4 cup oat flour
  • 1 1/2  tsp baking powder
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • 2 Eggs
  • 3 tbsp of olive oil (or oil of choice)
  • 1/2 cup of milk 
  • 100 gr feta
  • 1/4 tsp of pink salt

Method 

      1. Grate the zucchini and place zucchini in a sieve and lightly sprinkle of salt. Toss to combine and let drain 30 mins. Squeeze out the water of the zucchini and chop the spinach.
      2. Preheat oven to 160C and oil the muffin tin.
      3. In a large bowl, whisk together flour, baking powder, baking soda and garlic powder.  Lightly beat the eggs first then add it to the flour mixture together with oil, milk and feta. Give it a stir. Lastly add zucchini & spinach and give it one last stir.
      4. Fill prepared muffin cups to about 3/4 full and bake for 25 to 30 minutes, or until golden brown. Test for doneness with a tooth pick. If it comes out non sticky then they are done. 

        Enjoy!

        Kat xx 

        ​Chicken Fingers

        Chicken Fingers – A perfect finger food for baby-led-weaning, lunchboxes and family parties. 

        Suitable from 8-9 months plus due to the texture.  

        These egg free chicken fingers a.k.a meatballs were a big hit with the boys! I usually make little burger size but Lilbro prefers them in finger shape. These are great to sneak in with loads of different veggies. Both fussy eaters approved! 


        Ingredients

        • 400 gr ground chicken meat (I used the meat from the thighs and put in the food processor) 
        • 1 cup of chopped fresh spinach
        • 2 medium carrots (grated)
        • 1/4 cup parsley (finely chopped)
        • 5 large mint leaves (finely chopped)
        • 1 large shallot / onion (finely diced)
        • juice of half large lemon
        • 2 tbsp rolled oats (blitz in a food processor)
        • 2-3 tbsp of flour for coating (I used whole spelt flour)
        • Salt to taste (omit for babies under 12m old, they taste really good even without salt!)
        • olive oil for frying

        Method

        1. Mix them all together in a large bowl. If you prefer the veggies to be smoother so that the meatballs are easier for your baby to chew then blend everything in a food processor .
        2. Pour the flour in to a large and flattish bowl or food container. Shape the the meat to your desired shape and coat them all over with flour.  The flour gives them a nice golden colour and also keeps the fingers/burgers from going too dark / burn. 
        3. Heat up a large frying pan, add oil and fry in medium heat until done. It took me about 15-20 minutes. Squeeze the other half of the lemon over the fingers (optional).
        4. Suitable for freezing. ❄

        Enjoy! 

        Kat 

        Cheesy Spinach Tots 

        Super yummy Cheesy Spinach Tots! 

        I promise you even your fussy eaters will like them! At least my ones did. They would be perfect for lunchboxes or food on the go when you are out and about. 

        Suitable for BLW babies from 7-8m+ providing no egg and dairy allergies . 

        Health Facts – Did you know all this about spinach? I didn’t and thought it’s a good one to share with you. 

        Spinach is available all year round but is in season during the spring (March – June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

        Source: http://www.bbcgoodfood.com

        Ingredients

        • 150gr fresh spinach leaves
        • 2 medium carrots (grated or blitz in the food processor)
        • 1 small onion (finely chopped)
        • 1/2 cup breadcrumbs
        • 1/2 cup grated cheese of your choice (I used cheddar)
        • 2 eggs .
        • a pinch of pink salt (avoid for babies under 12m old).

        Method

        1. Preheat the oven to 200°C. Line a baking sheet over the baking tray and spray / brush all over with olive oil.
        2. Wash the spinach and use a salad spinner to dry or towel dry.
        3. Put spinach in a non stick frying pan and sauté until is wilted then move over to a chopping board and chop into small bits. 
        4. Move the spinach to a large bowl. Add the rest of the ingredients and mix until it’s well combined. 
        5. Shape and place them on the baking try. Bake for 20 minutes or until golden brown. Serve warm. 
        6. Suitable for freezing

        Enjoy! 

        Kat xx 

        Coconut Oat Sweet Potato Waffles 

        Super delicious glutenfree Coconut Oat Sweet Potato Waffles. 

        Suitable for BLW babies from 7 months providing no egg allergy.

        There is so much goodness in these waffles and it’s the only way to get my kids to eat sweet potato. It was one of their favourite puree food when we did weaning but somehow their taste bud changed. 😦 

        Why are sweet potato so good for you?

        They are rich in beta carotid which is an antioxidant, a substance that is not only able to fight free radicals, substances that fight cancer.  The more intense the colour, it has more antioxidant.  Choose colourful sweet potato, especially the purple and red.

        These waffles are fluffy and not too sweet which we like as we could top them with fruits of our choice or with nut butter. Our chosen toppings were strawberries for Big Bro, banana and chia seeds for Lil Bro, almond butter and hemp seeds for me. You can’t go wrong with toppings,  the sky is your limit! 

        Ingredients 

        Dry 

        • 1 cup gluten free oat flour or flour of choice
        • 2 tbsps coconut flour
        • 1/2 tsp baking soda
        • 1/4 tsp salt (avoid for babies under 12 months old)
        • 1/2 tsp cinnamon
        • 1/2 tsp nutmeg

            Wet

            • 1 medium sweet potato (steamed or cooked and leave to cool down) 
            • 2 free range eggs
            • 1 tsp vanilla essence / powder
            • 2 tbsp maple syrup (avoid for babies under 12 months old)
            • 1/4 tsp pink salt
            • 1/2 cup oat milk or milk of choice
            • 1/4 cup melted coconut oil

            Method

            1. In a large bowl mix together all the dry ingredients. In a blender, blend sweet potato, eggs, vanilla, maple syrup, coconut oil, and oat milk.
            2. Add the wet ingredients to the dry and whisk until just combined.
            3. Cook in waffle iron machine.
            4. Suitable for freezing. 

              Enjoy! 

              Kat xx

              Rösti (Rosti) with Salmon & Vegetables 

              Rösti with Salmon & Vegetable,  some may call these fritters. Either way this is a really delicious meal! 

              Suitable for BLW from 7-8 months up (if no egg allergy). 

              This dish, with or without salmon is now Lilbro’s favourite. Every time I served this to him, he would wolf it down within 5 minutes and licks his plate clean!

              Rösti is typical Swiss dish consisting mainly of potatoes in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers. 

              Having lived in Zürich for 3.5 years this was one of my favourite Swiss food. The traditional Rösti is just grated potatoes but I have tweaked it to add salmon, carrots and zucchini. My boys don’t eat these vegetables if I serve them separately, hence, I must always hide them somehow. 

              I hope you get to try these as they have become a favourite at home!

              TIP! – I have use parboiled potatoes as it’s quicker to cook through, but feel free to use raw potatoes.It just takes a bit longer to fry. 

              Served 2 adults and 2 toddlers.


              Ingredients 

              • 4-5 large potatoes approximately 500-600gr (you can use parboiled* or raw potatoes  (peeled & grated)
              • 2 medium carrots (peeled & grated)
              • 1 small zucchini  (grated)
              • 300 gr salmon filet
              • 1 small onion (finely diced)
              • 1 tsp pink / sea salt 
              • 1 tsp garlic powder
              • 1 tsp cumin powder 
              • 2 eggs
              • 2 tbsp corn / potato starch 
              • coconut oil or olive oil for frying 

              *Parboild potatoes – Cook the potatoes half the time you would normally cook and keep the skin on. 


                Method

                1. Peel the potatoes and carrots first, then grate them and put in separate bowl, grate the zucchini and move over to the carrot bowl.
                2. Place the grated parboiled or raw potatoes in a large and deep bowl.
                3. Heat up a large non-stick frying at medium heat with some oil. Add grated carrots and zucchini, saute until they are almost soft.
                4. Add salmon, salt, pepper and lemon juice to the pan, keep stiring and break the salmon pieces up until everything is well combined. This shouldn’t take longer than a few minutes. Don’t overcook the salmon.
                5. Transfer the salmon mixture over to the potatoes, add the beaten eggs and cornstarch and give it a good mix.
                6. Back to the frying pan – scoop the batter with a tablespoon and gently place it in the pan, then flatten it with the spoon and mould it to a round shape. Repeat this process until the pan is filled.
                7. Fry for approximately 2-3 minutes or until golden brown then flip over.

                  Enjoy! 

                  Kat xx 

                  Balanced Weeknight Meal 

                   

                  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 :

                  • Cucumber
                  • Cauliflower & Potato Mash
                  • Chicken Meatballs  (recipe below)

                  They cleaned up their oogaababy divider plates.

                  Ingredient

                  • 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


                  Method

                  1. Finely chopped the chicken breasts or use a food processor to blitz until your desired consistency.
                  2. Add the rest of the ingredients and use a spoon to mix until well combined.
                  3. Fry over medium heat until cooked through.

                  Enjoy!

                  Kat xy

                   

                  Apple & Cheese Waffles

                  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!

                   

                  Ingredients

                  WET MIX

                  • 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

                  DRY MIX

                  •  1/2 flour of your choice (I used spelt)
                  • 1/2 tsp baking powder

                   

                  Method

                  1. 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.
                  2. 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.

                   

                  Enjoy!

                  Kat xx