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

 

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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

    Spinach & Feta Squares BLW [8m+] Toddler & Family

    Spinach & Feta Squares

    These are suitable for BLW babies from 8 months onwards providing they don’t have any allergies to egg and dairy. 

    I was making these with my 4 years old toddler and we had so much fun! 

    He was chopping the spinach AND the onion along my side and added every ingredients into the mixing bowl and I was not allowed to do a thing! haha!
    These are super easy to make and a great protein and calcium packed dish to involve your kids in the kitchen. 👌 
    Spinach is not the kind of vegetable that he would normally eat if I place it on his plate, but believe me he ate some afterwards. 🙂 This proves that by involving your kids in the kitchen it helps to keep them interested in food and less prone to become fussy eaters. My super fussy eater since a baby is now not so fussy anymore but he still has his moments now and then! 

    I have used puff pastry but if you want to step up a game then use Phyllo and turn them into mini Greek Spanikopita. 😉 

    Ingredients

    • 500gr fresh spinach  (washed thoroughly & chopped) 
    • 1 small onion (finely chopped)
    • 1 tbsp of freshly chopped dill
    • 1 large garlic clove (finely chopped)
    • 1 pack feta cheese  (150 gr) (crumbled)
    • 2 eggs separated (beaten)
    • 1 tbsp milk / water 
    • 1/4 tsp grounded nutmeg 
    • pink salt & pepper (avoid extra salt for babies under 12 months old) 
    • 2 sheets of puff pastry 
    • olive oil

    Method

    1. Heat up the oven to 200 ° C / 400 ° F. Heat up a non stick pan with some olive oil. Sauté garlic and spinach, until spinach has wilted, add a pinch of salt, pepper and nutmeg then remove from the pan. 
    2. Place the sautéed spinach, feta and 1 beaten egg in a mixing bowl. 
    3. Cut the pastry sheet into 6 squares. Fill 1 heap tablespoon of the spinach mixture in the middle. Fold over and press down the edges with a fork. Repeat this step with the rest. 
    4. Beat the remaining egg with 1 tbsp of milk, brush the top of the pastry with the egg wash and bake until the pastry looks golden, approximately 15 – 20 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 

     

    Baked Salmon Kale Fish Balls BLW [6-7m+], Toddler & Family

    Baked Salmon Kale Fish Balls

    Here is another fun way to serve salmon and kale together to your kids and they won’t even notice them because they are so #delicious !  The texture is extremely soft and ideal for #blw babies from 6-7 months old! 

    I have a very fussy eater since he was a baby and I tend add veggies and hide them wherever possible. The smaller the bits the more likely he will eat them!  I really envy parents who have good eaters!

    These yummy fish balls also make a great #lunchbox lunch, simply preheat a little beforehand. 
    Ingredients

    • 300 gr salmon fillet (cubed)
    • 1 cup of kale (chopped) – I used frozen chopped kale
    • 1 large carrot (chopped)
    • 1 very large / 4 small shallot (sliced) or 1 small onion
    • 1 1/2 cup cooked cous cous (I used leftover)
    • 1 tsp pink salt ( avoid for babies under 12m )
    • juice of 1/2 lemon
    • 1 tbsp organic coldpressed coconut oil

    Method

    1. Boil the cous cous and leave to cool down completely or use leftover.
    2. Put kale, carrot and onion/shallot in a food processor & blitz until the they look finely chopped, remove & rinse off the remains. Put the salmon in the food processor and blend for approxmiately 5 secs. 
    3. Add 1 tsbp of coconut oil in a medium size fryin pan, keep it on medium heat. Add the kale mix and saute until the carrots is almost cooked. It will make the texture a lot nicer to chew for your toddler(s).
    4. Move all ingredients in to a large bowl. Add salt, lemon juice and mix well. Cover the bowls with cling film and leave in the fridge for 30 minutes.
    5. Pre-heat the oven at 190°C. Mould them into little/big balls and place over a pre-lined baking paper and baking tray. Bake for 15 minutes or until cooked through.
    6. Suitable for freezing. ❄❄❄

    Baked Sweet Potato w. Cottage Cheese & Smoked Salmon

    Whoaw! Baked Sweet Potato w. Cottage Cheese & Smoked Salmon is such a #delicious combination, we all loved it! 😋My LO has tonsillitis so I haven’t been cooking much this week.  I try to give him coldish food and his big Bro just have to follow the flow. 

    They both loved this dish and wanted more! 😄 Will definitely be making this again as it really took zero effort to make! Perfect dish for a #busyday #busymum #busymom #busydad #30minutemeals

    Health Facts!!!

    ✔Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene)

    ✔Cottage cheese is rich in calcium. 

    ✔Dill contains numerous chemical compounds that are considered as #antioxidants .

    ✔ Smoked salmon is an excellent source of high-quality protein, vitamins and minerals  but it is their content of omega-3 fatty acids that receives the most attention.

    Who would have guessed that this simple dish is packed with so much goodies! #nutrition #nutritious .

    Ingredients

    • 1 large sweet potato (cut into half length wise)
    • 1 tbsp coconut oil
    • sprinkle of cinnamon 
    • sprinkle of nutmeg powder 
    • 1 pot of cottage cheese ( 150gr) 
    • a hand full of fresh dill (chopped)
    • sea salt 
    • a few slices of smoked salmon (sliced in to smaller bits) – probably best to avoid for babies under 12m due to its high salt content


    Method

    1. Preheat the oven to 200°C / 400°F. Place the sweet potato on a baking tray. Sprinkle with cinnamon and nutmeg and top with coconut oil. Bake for 30 mins or until soft.
    2. Mix the cottage cheese with dill and sea salt.
    3. Let the sweet potato to cool down first. Top with cottage cheese and smoked salmon. 

    Enjoy! 😋😋😋

    Kat xx