​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 

Vegan Buckwheat Coconut Flour Waffles 

Vegan Buckwheat Coconut Flour Waffles, I really like the flavours together, and each waffle packs a major nutritional punch! They make such a delicious lunchbox too! You can simply re-heat them up in the waffle machine the next day.

I developed this recipe back in January and never got around to post it! Yes, life can take over sometimes and recipes just had to wait…and sometimes forgotten…oops!

In this lunchbox we have:

  1. 2 vegan buckwheat coconut flour waffles
  2. cherry tomatoes
  3. cucumbers slices
  4. seedless grapes
  5. cashew nuts (in separately container with lid)
  6. pumkin seeds
  7. he usually gets 1 apple (uncut) separately

There is no “no nuts” policy at my son’s Kindergarten in case you wonder. This Planetbox was my 4 years old son’s breakfast & afternoon snack box as he gets lunch at Kindergarten. He absolutely loves this box and I can fit in so many different types of food! 
Ingredients

Dry

  • 1 cup buckwheat flour 
  • 2 tbsp coconut flour
  • 1 tsp baking soda

Wet

  • I large ripe banana (fork mashed)
  • 1 chia egg (1 tbsp chia  seed + 1/3 cup water,  mix and let it soak for 10 mins)
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 cup coconut milk
  • 3 tbsp avocado oil or oil of choice (I used avacodo)
  • 1 tsp vanilla essence / powder


Method

  1. Mix all dry ingredients in a large mixing bowl with a whisk.
  2. Fold in the wet ingredients and whisk until just combined and leave to sit for 5 minutes.  
  3. Spray or brush your waffle iron well with olive oil and pour  1 heap of table spoon of the mixture in the middle of the waffle machine. Close the lid of the waffle machine until cooked through.
  4. 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 

                Paleo Banana, Pecan & Chocolate Chips Muffins 

                Paleo Banana, Pecan & Chocolate Chips Muffins – These grain free muffins are super delicious and make a perfect addition to lunchboxes! 

                Due to chocolate chips hava refined sugar and pecan nuts, these are suitable for 12m+. 

                I made these super yummy paleo muffins a few weeks ago and my kids were completely blown away by them! You can tell in the picture that they were both fighting for the biggest piece and I only had a couple of seconds to shoot before everything turned into crumbles! 

                Made 12 small & 2 large muffins.

                Ingredients

                Wet:

                • 2 large ripe bananas (better if they have brown dots)
                • 2 eggs (whipped separately)
                • 1 tsp pure vanilla powder / essence
                • 2 tbsp raw honey (optional)
                • 1/4 cup avocado / coconut oil (I used avocado)

                Dry:

                •  1.5 cups / 150 gr almond meal (best to measure)
                •  1 tsp baking powder .o
                • 1 tsp baking soda .

                Extra & optional.

                • 1/4 cup chopped pecan + extra for topping
                • 2 tbsp chocolate chips .
                • 50 gr 70% quality chocolate (broken into small chunks)

                Method

                1. Preheat the oven to 175° C. 
                2. Mix  the wet & dry ingredients in separate bowls. Pour the wet to the dry ingredients and mix until well combined.
                3. Add pecan and chocolate chips and gently fold.
                4. Oil the muffin forms and fill them up. Push one piece of chocolate chunk into each muffin and sprinkle with chopped pecan. 
                5. Bake for 20-25 minutes or check with a toothpick, they are ready if it comes out non-sticky. 

                Enjoy! 

                Kat xx

                Coconut Banana Chia Pudding 

                Coconut Banana Chia Pudding – so good for breakfast! 

                Valentine’s Day is just around the corner and wouldn’t it be nice to serve this delicious chia pudding to your loved ones for breakfast? 

                By adding mashed banana in coconut chia pudding, it kind of turned it into a lovely Thai coconut dessert. Do you know what I mean?  At least I think so! 

                 So #yummylicious and #refinedsugarfree –
                Just make your usual chia pudding and add mashed banana and leave overnight. The next day top with raspberry sauce.

                Ingredients.

                • 400ml /1 can coconut milk.
                • 1/4 cup /  tbps chia seed.
                • 2 ripe bananas (fork mashed)

                Method:

                1. Mix everything together in a large bowl and stir well.
                2. Wait a few minutes then stir again to avoid the seeds clumping.
                3. Transfer over to an airtight jar or container and keep in the fridge for at least 4 hours or overnight.
                4. Top with raspberry sauce and enjoy it as a power breakfast 💪 delicious dessert. 😋

                Raspberry Sauce.

                • 1 cup of fresh / frozen raspberry
                • 2 tbsp maple syrup 

                Bring to boil and let it simmer until soft. Let it cool down and transfer to a jar and keep it in the fridge.
                Enjoy! 

                Kat xx