This week at #Healthykidscommunity we’re bringing you healthy snacks!
So these are our new favourite snacks at home, they are #refinedsugarfree #zerosugar #glutenfree and can be #vegan , 100% toddler friendly! 👍💪
It involves zero baking and only take 10 minutes to prep and cook! Vegans see below for vegan options. 😉
For babies under 12 months old, don’t use honey instead use a little maple or coconut syrup and also less cacao powder.
These make perfect snacks for school lunchboxes or as after school snacks. For adults you’ll love them for after gym or simply to satisfy your sugar craving! 👍
10 Health benefits of amaranth
1. Amaranth is gluten-free
2. It has more protein than other grains
3. Amaranth provides essential lysine
4. Helps with hair loss and greying
5. Lowers cholesterol and risk of cardiovascular disease
6. It’s high in calcium
7. Amaranth is full of antioxidants and minerals
8. Works as an appetite suppressant
9. Improves eyesight
10. Amaranth is easy to digest
- 3 tbsp raw cacao powder
- 1/2 cup coconut oil
- 1/2 cup peanut butter, almond butter, or sunflower seed butter ( I used small chunky peanut butter, zero additives)
- 1/4 cup honey, maple, or coconut syrup (I used honey, have made with maple syrup too but prefer honey)
- a pinch of pink salt / sea salt (omit for babies under 12m)
- 2 cups amaranth or quinoa puffs (I used amaranth)
- Whisk together the cacao, coconut oil, peanut butter, honey and salt in a small saucepan over low heat.
- Place puffed amaranth into a large bowl and pour chocolate mixture over and stir until it’s well combined.
- Pour the puffs into a square tray or food container, press the puffs down until it’s firm. Freeze for 15 mins or until hardened or keep in the fridge, take it out and cut into desired shapes and serve and store the rest back in the freezer or fridge.
This week at #healthykidscommunity we are creating Easter treats and I’ve made some super yummy and healthy Easter macaroons that even babies and toddlers can eat them! Yes, they only consist of 2 ingredients! They are 100% #refinedsugarfree #zerosugar
Lilbro loves them! You can also dip them in good quality chocolate or add chocolate chips and give to your toddlers. 😋 Have made another batch with bunny cookie cutter, it wasn’t as easy but still turned out delicious!
Made 10 little macaroons or 8 Easter bunnies 🙂
- 1 large ripe banana
- 3/4 cup unsweetened dessicated coconut
- Preheat the oven to 170° C. Line a baking sheet, set aside.
- Blitz the two ingredients for approximately 20 seconds in a food processor or until very well combined
- Use an ice-cream scoop to scoop and drop onto the baking sheet directly then bake in the preheated oven for 25 minutes or until golden
A healthy warm bowl of soup is so good for the body and soul! It’s a perfect dish for this cold and wet winter weather and warms you from the inside out!
I have served the soup with drizzles of cashew cream. YUM! It really kicked it up a notch! Recipe below.
The kids have been sick with tummy bug, cold and cough and Lilbro is still too young to take certain medicin. Whenever we have a cold in the house I always stock up on fresh ginger. Ginger-infused tea is a household favorite, and it’s my mother’s antidote of choice for battling cold and flu! Turmeric and ginger are two very powerful healers and together work wonders!
Health Benefits of Ginger
Ginger is an ancient wonder spice and has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.
Health Benefits of Tumeric
Tumeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.
Set aside all the benefits, carrot, ginger and tumeric make such a delicious combination!
If you make it with less liquid then you can easily turn it into a yummy puree for your baby. I started giving spices to my boys at a very early age. It will help them to develop and expand their taste buds and also will be more likely to try new food when they get older.
Served 2 adults & 2 toddlers
- 2 tbsp coconut oil
- 3 small yellow onion (diced)
- 2 cloves of garlic (finely chopped)
- a finger size of fresh ginger (finely chopped)
- 1/2 tsp tumeric powder
- 1/4 tsp cinnamon powder
- 1/2 tsp pink salt
- 5 large carrots / approx. 660gr (chopped into 2cm thick)
- 4 cups water
- Chopped parsley for serving
- Heat a large soup pot over medium high heat, add the coconut oil and once melted add in the onion. Saute for about 5 minutes. Add the garlic, ginger, turmeric, cinnamon, and salt stirring frequently until fragrant.
- When it’s well combines add in the chopped carrots and water. Bring to a boil, reduce heat and cook for about 20 minutes in low heat until the carrots are soft. About 20 minutes.
- Use an immersion blender or move the soup to a blender and blend until you have reach youre desired consistency. Taste and add more seasoning if required.
- Heat up the soup on low for an additional 10-15 minutes so the flavors have a chance to absorb.
- Drizzle with a few tablespoons of cashew cream, and few sprigs of fresh parsley.
- 1/2 cup raw unsalted cashews (soaked in water for at least 2 hours)
- 1/2 cup water – add more if need thinning
- 1 clove of garlic (chopped)
- 1 tsp fresh lemon juice
- 1/8 tsp pink salt
- Drain the soaked cashews and run them under cold water. Place into a high speed blender (I used my nutribullet) with the water, garlic, lemon juice and salt. Blitz until completely smooth.
This recipe was inspired by http://www.dishingupthedirt.com
Pizza toast is one of my favourite afternoon / after school snack as as kid! The topping for this dish is endless, you can’t go wrong! This is suitable for vegetarian and vegan if you omit goat cheese. 🙂
Whenever we have guests over, I sometimes make these as starters or bruschetta and they were a hit every time! 👍👍👍
I have only used 1.5 rye bread roll as lilbro C wanted and screaming for the other half! 🙈. He then deconstructed the whole piece and ate all of it! Yeah! Toddler J had 2 pieces and mami the left over. 😂. They were so yummy!
- 1 heap cup of fresh basil leaves
- 3 tbsp olive oil
- 1 garlic (roughly chopped)
- cherry tomatoes (sliced)
- bread (I used rye bread rolls, you use any type of bread. ciabatta is great too then you’ll get a bruschetta type)
- goat cheese (grated)
- pinch of salt
Slice the bread rolks in slices approximately 2cm thick. You can use bread rolls, toast bread or ciabbatta bread.
Prepare the basil.
Preheat oven to 200°C with the pizza stone inside. Place basil, chopped garlic, oil and salt in a blender.
Blend until you reach a saucy consistency. Add more oil to make it more saucy, if needed. Can be made ahead, put it in a sealed jar/container and refrigerate up to 2 days.
Spread the basil sauce over the bread slices evenly. Place the bread slices on a hot pizza stone if you have one, if not on baking tray covered with a baking sheet. Spread the basil mixture over the bread slices and bake for 5 mins. This is to cook the garlic.
Take out and sprinkle with goat cheese and cover with slices of tomatoes. Put them back in the oven and bake for another 5-7 minutes.
Serve warm. For adults sprinkle with salt & pepper.
Oh boy! These little babes turned out so deeeliiicious! We all cleaned up our plates! 😋😄 I will definitely be making them again as a new side dish for #xmas . 👊
They can be made a day or two in advance, simply put them back in the muffin tin and heat up.
The recipe was inspired by @recipe_tin
- 5 large roundish potatoes, thinly sliced (2-3mm thick)
- 2 tbsp butter / 30g
- 2 garlic cloves (crushed)
- 1/4 cup single/full fat cream (I used full fat)
- 1/2 tsp himalayian salt (no salt for babies under 12m)
- 3/4 cup grated parmesan & gouda / cheddar cheese (2/3 Parmesan 1/3 gouda)
- 2 tbsp fresh thyme leaves / 1 tbsp dried thyme.
- pepper (optional)
1. Preheat oven to 160°C. Spray or go over with a brush a standard muffin tin with oil.
2. Melt butter with crushed garlic in a small saucepan. Add cream, salt and pepper.
3. Place half the potato slices in the muffin tin. Drizzle with 1/2 tbsp of cream mixture. Sprinkle with half the cheese and thyme.
4. Top with remaining potato slices. Drizzle with remaining cream mixture, thyme and sprinkle with the remaining cheese.
5. Bake for 30-35 mins. Let it stand for 5-10 minutes before serving.
Kat xx ❤
This week @healthykidscommunity we are making Magnificently Healthy Muffins! Normally you wouldn’t put health and muffins in the same sentence, but, in reality, there are so many ways to pack goodness into muffins whilst still making them totally scrummy for your littleones. 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 4 muffins one after another! LOL If you’re not a feta fan, swap with some grated mature cheddar/gouda instead.
- 1 cup of grated zucchini
- 1 cup of chopped spinach
- 1 1/2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic powder
- 2 Eggs
- 3 tbsp of flaxseed oil (or olive oil)
- 1/2 semi-skimmed milk
- 100 gr feta
- sprinkle of salt
1. Grate the zucchini and place zucchini in a sieve and lightly sprinkle with salt. Toss to combine and let drain 30 mins. Squeeze out the water of the zucchini and chopped the spinach.
2.Preheat oven to 160C and oil the muffin tin or silicon muffins forms / tray. I have used Tutti Bimbi weaning silicion tray and 4 silicon muffin forms and they came out fanstastic!
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 the are done. Remove and let cool 10 minutes in pan, then flip out onto a wire rack to cool completely.
Parents these days are juggling work, babies, family and friends which can be really difficult! Cooking in batches is a must if you want to have lots of home cooked goodness ready to go. This week’s challenge at #healthykidscommunity is #healthybatchcooking to help us parents create healthy dishes which can be used for several sittings
Here is your line up for this week:
Monday: Follow Maria @toddlerandtoast for bolognese
Tuesday: Follow Sally @sproutingyumminess for creamy chicken casserole
Wednesday: Follow Kat @katsdelicious_kitchen for chicken schnitzel
Thursday: Follow Nikki @little_miss_s_ for fish cakes
Friday: Follow Claudia @whatsbabyeating for gluten free sweet potato granola
Saturday: Follow Liza @cookingforgrey for mushroom soup
Sunday: We will share our favourite creations from our followers.
Don’t forget to tag #healthykidscommunity and #nourishinglittlepeople