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.
- 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).
- Preheat the oven to 200°C. Line a baking sheet over the baking tray and spray / brush all over with olive oil.
- Wash the spinach and use a salad spinner to dry or towel dry.
- 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.
- Move the spinach to a large bowl. Add the rest of the ingredients and mix until it’s well combined.
- Shape and place them on the baking try. Bake for 20 minutes or until golden brown. Serve warm.
- Suitable for freezing
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:
- 2 vegan buckwheat coconut flour waffles
- cherry tomatoes
- cucumbers slices
- seedless grapes
- cashew nuts (in separately container with lid)
- pumkin seeds
- 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!
- 1 cup buckwheat flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 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
- Mix all dry ingredients in a large mixing bowl with a whisk.
- Fold in the wet ingredients and whisk until just combined and leave to sit for 5 minutes.
- 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.
- Suitable for freezing.
Peanut Butter Chocolate Quinoa Crispies This, I tell you, be prepared to double the batch! One is not enough, two is a teaser, three keeps you happy and four who knows… 🙂
This is definitely something for hardworking mamas, and maybe older toddlers and school kids if mama wants to share! My kids are little chocolate monsters so I thought they would love these but no they didn’t like them. I on the other hand couldn’t stop eating! So I was secretly happy that they were all for me! It involves zero baking and only take 10 minutes from prep to finish.
- 2 cups puffed quinoa
- 1/2 cup honey
- 1/2 cup peanut butter, almond butter, or sunflower seed butter ( I used small chunky pure peanut butter with zero additives)
- 1/2 tsp sea salt
- 150gr good quality chocolate
- Heat up the peanut butter & honey in a small saucepan over low heat until it’s runny.
- Place puffed quinoa into a large bowl and mix with salt. Pour the peanut butter mixture over and stir until it’s well combined.
- Pour the puffs into a lined square tray or food container with baking paper, press the puffs down with another baking paper until it’s firm.
- Put it in the fridge or freezer while preparing the chocolate
- Melt the chocolate in a bowl over boiling water. Pour it over the quinoa evenly and put it back to the fridge for 1 hr or in the freezer until it’s firm. Take it out cut into squares and keep them in a freezer bag and in the freezer.
Paleo Sweet Potato Waffles – such a yummy treat for breakfast, lunch or even dinner!
These grain free, gluten free and dairy free waffles are packed with nutritious ingredients and are unbelievably fluffy. If you have not yet tried waffles made with almond and coconut flours before, it’s time to do it! I promise, you will love these!
- 1 cup almond flour
- 2 tbsps coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 medium sweet potato (steamed and mashed / pureed)
- 2 free-range eggs
- 1 tsp vanilla extract / powder
- 1-2 tbsps maple syrup
- 1/2 tbsps melted coconut oil
- 1/3 cup almond / coconut milk
Topping in this picture: sliced bananas, peanut butter / almond butter for strict Paleo diet, hemp seeds.
- In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, mash / puree the sweet potato , then add eggs, vanilla, maple syrup, coconut oil, and almond milk. Either use a hand blender, electric mixer or mix it by hand.
- Add the wet ingredients to the dry and beat until well combined.
- Cook in the waffle iron a little longer than you normally would with normal flour. This will create the crispiness.
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.
- 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.
- Peel the potatoes and carrots first, then grate them and put in separate bowl, grate the zucchini and move over to the carrot bowl.
- Place the grated parboiled or raw potatoes in a large and deep bowl.
- Heat up a large non-stick frying at medium heat with some oil. Add grated carrots and zucchini, saute until they are almost soft.
- 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.
- Transfer the salmon mixture over to the potatoes, add the beaten eggs and cornstarch and give it a good mix.
- 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.
- Fry for approximately 2-3 minutes or until golden brown then flip over.
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.
- 400ml /1 can coconut milk.
- 1/4 cup / tbps chia seed.
- 2 ripe bananas (fork mashed)
- Mix everything together in a large bowl and stir well.
- Wait a few minutes then stir again to avoid the seeds clumping.
- Transfer over to an airtight jar or container and keep in the fridge for at least 4 hours or overnight.
- Top with raspberry sauce and enjoy it as a power breakfast 💪 delicious dessert. 😋
- 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.
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.