​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 

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 

            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

             

            Vegan One Pot Vegetables Rice 

            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. 

            Ingredients

            • 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


            Method

            1. 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. 
            2. Move everything into a baking tray. Add raw rice, 1/4tsp salt, cashew cream to the baking tray. Mix well.
            3. 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. 
            4. Top the rice mixture with the mushrooms. Cover tightly with foil.
            5. 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.
            6. Let sit for 10 minutes.

              Enjoy!

              Kat xx

              Quinoa Pizza Crust BLW [6-8m+] Toddler & Family 

              Mini Quinoa Pizza Crust

              I would serve BLW babies between 6-8m+, depending on your country recommendation on when to serve quinoa to babies.

              We’ve made quinoa pizza many times and every time the boys have asked for pizza Margarita! So I made them again and topped with some mushrooms. They devoured them! I’ve used  quiche and tart forms to bake these.

              They are so healthy and really simple to make, no yeast, kneeding and rising time needed, just an overnight soaking time, then blend (I used my nutribullet) and bake! 

              In case you don’t know, here are some useful health facts about 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

              Ingredients for the crust

              • 3/4 cup quinoa, covered by 1 inch of water and soaked for 6 – 8 hours (or overnight)
              • 1/2 cup water
              • 1/2 teaspoon baking powder
              • 1/2 teaspoon salt
              • 2 tablespoons olive oil .

               

              Method

              1. Soak the quinoa in water, covering it by at least 1 inch, for 6 – 8 hours or overnight.
              2. Once you’re ready to make the crust, preheat oven to  220° C. Line your desired baking forms with parchment paper and drizzle with olive oil in the centre. Spread around with a brush until evenly coated and set the forms aside.
              3. Rinse quinoa thoroughly, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
              4. Pour batter into prepared baking forns and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
              5. Top with sauce, cheese and any other toppings you’d like and bake for 12 – 15 minutes until cheese has melted and started to brown. Remove, let cool for a few minutes and serve immediately!

              Enjoy!

              Kat xx

              This recipe was inspired by simplyquinoa.com 

               

              Halloween Spooky Pancake Lollipops / Halloween Lunchbox

              Trick or treat! Halloween is almost here…I bet you have been busy pinteresting for ideas this whole month! I have and have seen so many amazing spooky and creepy dishes that I want to make but haven’t managed… because my two busy toddlers don’t let me stand in the kitchen and if I let both of them in then we can pretty much forget about baking! haha
              Making pancakes is probably the least stressful thing to do with a 4 years old until mama wanted to decorate them then things got wild! lol.

              So, if you are going to a Halloween party and want to bring a simple treat, check this one out! 😉 The kids will go crazy when they see them! 😄 I bet they will love these in their lunchboxes too! My ones did! 🙂

              I served them in our new favourite stainless steel Planetbox (lunchbox). There is so much room to fill up with food! I usually have to use two different little lunchboxes and I much prefer stainless steel over plastic. They are easy to wash and eco-friendly. Comes with two sizes of no-spill containers, I’m thinking one for dip and one for yoghurt. I will post a full product review soon, in the meantime check them out http://www.planetbox.com 

              Halloween Spooky Pancake Lollipops

              Make your choice of pancakes and keep them small. The trick to hold the skewers is to make the pancakes thick. 

              What you need

              • skewers or cocktail sticks
              • sugar eye balls
              • different colours of gel icing tubes

              Method

              1. Make your pancakes as per usual. I find adding either pumpkin or other thickish ingredients or ricotta cheese helps. 
              2. Let them cool down slightly, then pierce the skewers / cocktail sticks from bottom up.
              3. Decorate the pancakes with gel icing tubes. Voilà!  

              Hope your kids will enjoy them as much as my ones did.:)

              Kat xx