Zucchini Spinach Feta Muffins – Do I need to say more? I absolutely love savoury muffins! There are so many ways to pack goodness into muffins whilst still making them totally scrummy for your little ones. This combination is 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 3 muffins one after another! If you’re not a feta fan, swap with some grated mature cheddar/gouda instead.
These make a perfect breakfast, snacks, lunch, lunchbox or any time of the day really. My son asked me if these are cheese bread. Haha
I had a little helper chopping the spinach today, so very proud of him! 🙂
I usually use a mini/standard size silicone muffin form but decided to change it up a bit and wished I didn’t…
It been while since I’ve used paper muffin cups and now I remember why! The way how the muffins stick to the paper is so annoying! It feels like half the muffin is stuck to the paper. 😦
Make 14 standard size muffins
- 1 cup of grated zucchini
- 1 cup of chopped spinach
- 1 1/4 cup oat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic powder
- 2 Eggs
- 3 tbsp of olive oil (or oil of choice)
- 1/2 cup of milk
- 100 gr feta
- 1/4 tsp of pink salt
- Grate the zucchini and place zucchini in a sieve and lightly sprinkle of salt. Toss to combine and let drain 30 mins. Squeeze out the water of the zucchini and chop the spinach.
- Preheat oven to 160C and oil the muffin tin.
- 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.
- 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 they are done.
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.
- 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
- 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.
- Move everything into a baking tray. Add raw rice, 1/4tsp salt, cashew cream to the baking tray. Mix well.
- 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.
- Top the rice mixture with the mushrooms. Cover tightly with foil.
- 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.
- Let sit for 10 minutes.
I’m sharing a favourite in the house Stuffed Quinoa Red bell Peppers!
Suitable for BLW babies from 7-8 months+ providing no dairy allergy or simply omit the cheese.
These always turned out so yummy and loaded with protein, veggies and healthy grains, a great combination for a healthy, balanced meal for your babies / toddlers and the rest of the family. A super yummy festive dish!
If you have left over cooked quinoa in the fridge, you can easily whip these up in 10 minutes and bake for 30-45 minutes, depending how soft you want the bell peppers to be. Make sure you have laid out all the ingredients before preparation.
By cutting them side way as opposed cut off the top; 1. you double the amount of portions, 2. they get cooked quicker, 3. perfect little portions for your kids or as starters. 👌👊
- 1 cup cooked quinoa
- 1 cup chickpeas (I used store bought tin with salt so that I didn’t have to add too much salt in the mixture)
- 1 large tomato (finely diced)
- 1/4 cup crumbled feta cheese (optional / omit for vegan or dairy allergy)
- 1/4 cup cheddar cheese (for topping)(optional / omit for vegan or dairy allergy)
- 1/4 cup chopped spring onion / scallions or fresh parsley
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- a pinch of pink salt and freshly ground black pepper, to taste (optional and omit for babies under 12m old)
- 3 large red bell peppers / capsicum (washed, cut side ways and de-seeded)
- Preheat oven at 200° C / 400°C. Line a baking tray with parchment paper.
- In a large bowl, combine quinoa, chickpeas, tomatoes, feta cheese, parsley, cumin, garlic, onion, salt and pepper to taste.
- Spoon the filling into each half of the bell peppers and sprinkle with cheddar cheese in top.
- Place on prepared baking dish and bake until the peppers are tender and the filling is heated through, about 30 minutes or longer if you prefer the red bell peppers to be softer. Serve immediately.
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. 😉
- 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
- 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.
- Place the sautéed spinach, feta and 1 beaten egg in a mixing bowl.
- 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.
- 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.
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.
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 .
- Soak the quinoa in water, covering it by at least 1 inch, for 6 – 8 hours or overnight.
- 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.
- 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.
- 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.
- 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!
This recipe was inspired by simplyquinoa.com
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
- Make your pancakes as per usual. I find adding either pumpkin or other thickish ingredients or ricotta cheese helps.
- Let them cool down slightly, then pierce the skewers / cocktail sticks from bottom up.
- Decorate the pancakes with gel icing tubes. Voilà!
Hope your kids will enjoy them as much as my ones did.:)
October means it’s Halloween season! I love seeing so many creative and spooky creations from all the talented food bloggers! My boys are old enough to enjoy it this year. My little one is obsessed with spiders! haha
As pumpkins are in season and I see them everywhere, it’s so difficult not to make something of it. This dish is called Incy Wincy Pumpkin Falafel.
I swear they turned out sooo deliiicious! It’s a must try recipe! Lilbro loved them but fussy toddler J refused to try! 🙈
- 250gr / 1/2 medium pumpkin (peeled and sliced)
- 1 tbsp olive oil
- 1 cup / 200 gr chickpeas no added salt (drained)
- 1 garlic clove (roughly chopped)
- 1/2 cup roughly chopped parsley
- 1 tsp coriander podwer
- 1 tsp cumin powder
- 1/4 tsp baking powder
- 1/2 tsp himalayian salt (optional, no salt for babies under 12 months)
- Pre-heat the oven on 200° C / 400°F.
- Put the pumpkin slices in a baking tray, add oilve oil and give them a good mix and roast for 40 mininutes or until they are soft.
- In a food processor, add chickpeas, garlic, parsley, coriander powder, cumin powder, baking powder and blend until the consistency is smooth enough for the your baby / toddler to chew. Move the mixture over to a large bowl.
- Let the pumpkin cool down first. Then move the pumkin to the chickpeas mixture. Use a fork to mash the pumpkin and then give it a good mix, cover up with cling film and let it stand for 30 minutes in the fridge.
- Lay a non-stick baking sheet over a baking tray and brush the sheet over with some olive oil. Then use an ice cream scoop to scoop up and mould it into a ball shape, repeat this step with the rest of the mixture.
- Bake for 30-40 minutes or until they have turned golden brown and slighlty hard on the outside.