​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 

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Chickpea Nachos / Tortilla Chips

Chickpea Nachos or Tortilla Chips whichever word you use it doesn’t change the fact that these are so delicious!

Such a great and healthy snacks packed with protein for babies & toddlers. Served plain or with guacamole.
I cannot stress enough how delicious these pure goodness chickpea nachos are! Once you try this recipe, you will NOT go back to store bought ones!  Me and my boys almost finished the batch before dinner time! Bad move from mama! Guess who didn’t eat his dinner . These are 100% vegan and glutenfree! Try them and and let me know your feedback. 😉

Ingredients

  • 1 cup chickpea flour
  • 1/2 tsp pink / sea salt (avoid for babies under 12 months old)
  • 1/2 – 1 tsp milled black pepper
  • 1/2 tsp baking powder
  • 1/4 cup melted coconut oil / olive oil
  • 3 tbsp – 1/4 cup warm water


Method

  1. Preheat the oven to 175°C. Add chickpea flour, salt, pepper and baking powder into a medium bowl and give it a good mix. Add melted coconut oil / olive oil and mix with a fork and then fingers until the dough is crumbly. Add warm water and stir until the dough comes together. If the dough is too dry and crumbly then add more water, a teaspoon at a time, until it does. Do not overwork the dough.
  2. Mould the dough into a ball and place it onto a baking sheet and flatten into a rough disc. Place another sheet of baking sheet on top of the dough and using a rolling pin, roll out as thin as possible. The thinner the dough, the lighter and crispier your nachos will be. Remove the top layer of baking sheet and slice the dough into triangles. Slide the baking paper and dough onto a baking tray and place in the oven. Bake for 13-15 minutes or until the the edges start to turn golden.
  3. Let them cool down and serve the nachos with guacamole or simply on their own.
  4. Store them to in airtight container up to one week.

Enjoy!

Kat xx

Chocolate Peanut Butter Banana Oat Muffins BLW [7m+] & Toddlers

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Providing you are fine to give peanut to your babies and no dairy allergy then I would say these are suitable from 7 months old babies. If you are unsure about giving nuts then omit peanut butter as they will still turn out super delicious!

These wheatfree and refinedsugarfree healthy oat muffins are very easy to make, so moist, fluffy and sooooo delicious! A perfect and healthy energy boost afternoon snack or breakfast for toddlers and adults! 😋 Both myself and my 3 years old son absolutely love them! I’m baking a lot of chocolate muffins lately and this is all because he’s requested them! 😄 My little chocolate monster! Haha.

Served 12 mini and 4 large muffins.

Ingredients

*Large bowl
🍌1 cup oat flour
🍌1 tsp baking soda
🍌1/2 tsp baking powder
🍌1/4 cup raw cacao powder
🍌1/4 tsp salt

*Medium bowl
🍌4 ripe medium bananas
🍌1/2 cup peanut butter (slightly runny, warm it up if not) – omit if allergic!
🍌2 eggs
🍌1/4 cup natural yogurt ( I used Greek yoghurt)
🍌1/4 cup coconut / olive oil (I used coconut oil)
🍌2 tbsp maple syrup
🍌1 tsp vanilla extract / powder
🍌A handful of chocolate chips (optional and omit for babies under 12m old )

Method

  1. Preheat the oven to 190 degrees C.
    Grease muffin cups or a muffin form using coconut / olive oil.
  2. In a large bowl, mix in the flour, baking soda, baking powder, cacao and salt.
  3. In a medium bowl, mash 4 bananas with a fork. Add the peanut butter, oil, maple syrup, yogurt, vanilla and egg. Stir until combined. Do not over mash the bananas.
  4. Fold the banana mixture in to the large bowl and gently mix, add the chocolate chips last and mix until combined. Dristribute the batter into the muffin or loaf form. Bake for 25-35 minutes in muffin forms or 50-55 mins in a loaf form.
  5. Leave the muffins in the forms for 5 minutes and then remove them and place on a wire rack. Serve warm or cold. 😋😋😋

Baby Led Weaning versus Purees – which should I do?

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I am really excited to announce my collaboration with my very good friend Sally who I have met on Instagram, together with another four amazing mamas we have founded the group #healthykidscommunity where we set ourselves a weekly challenge with different themes. To find out more follow me @katsdelicious_kitchen and @sproutingyumminess on Instagram. 🙂 You can find a lot of great baby and toddler recipes on Sally’s blog www.sproutingyumminess.com

Our first topic is a very insteresting one “Baby Led Weaning versus Purees – which should I do? “ and I hope that you will follow along and share your thoughts in the comments below.

Many first time moms including myself tend to put a lot of pressure on themselves or feel the peer pressure from friends and families when they see what and how their kids eat. Sally has written a great piece on this topic below. 

Personally, I have done mainly purees (first smooth then chunky) until my boys were aorund 12 months old. I offered finger food along the way but both boys didn’t show any sign of interest until around 10 months old and then slowly transitioned to normal food from 12 months onwards. This process hasn’t slowed down their development in any way.

Starting the weaning process can be pretty stressful; we worry over whether our babies are getting enough of the right vitamins and minerals or that they aren’t interested in food or what the ratio of milk to food should be or what if they have a reaction or how their food should be presented and how much etc etc… I hope to touch on all of these areas of weaning throughout this blog series but am kicking it off by looking at the different weaning approaches parents take.

Since becoming a mum I’ve realised there is quite a lot of debate around the best way to wean your child. To help inform your approach, I’ve spoken to several of my mama friends who have done each of the different approaches and compiled a list of reasons why they chose the approach they did…

But firstly… What are the different weaning options?

Baby Led Weaning (BLW) – this is letting your baby take the lead straight away with soft yet graspable solids, eating at their own pace, generally eating the food the rest of the family is eating from the start (omitting certain foods that obviously aren’t appropriate yet such as high salt foods and honey). BLW babies can of course eat mash or soups (so similar to purees) but it will be with their fingers or utensils, not spoon fed.

Purees – this is spoon feeding your baby different vegetables, fruits and grains which a mashed up or pureed, progressing to lumpier textures over the first couple of months and introducing finger food around 7 – 8 months.

A bit of both – Introducing both spoon fed purees and finger foods from the beginning (6 months), allowing your baby to explore both avenues.

I did a bit of both with my little lady as it worked for us; she was inquisitive about the finger food and wolfed down her purees! We found the transition to more solid foods fairly seamless and she embraced the variety and each stage of the journey. I intend to do the same again with my little man at the end of the summer but also want to remain flexible and be led by him as he might have a completely different agenda!

Why do BLW?

  • You don’t need to make lots of purees!
  • Easier when you are out in cafes/ restaurants, you can eat together instead of having to feed your baby purees first
  • Exposure to family foods as you can simply give your baby bits of family meals
  • Gives your child independence, encourages them to be inquisitive about the food they are eating and potentially more excepting
  • Avoids potentially difficult transition from purees to lumps
  • Some research suggests that it may reduce fussy eating and encourage kids to be a bit more adventurous growing up
  • Prevents overeating as child eats at own pace/ what he wants
  • Ultimately means they cope better with self-feeding, become dexterous with utensils quicker, develop the pincer grip and hand-eye coordination
  • After about 1 to 1 and half they become a lot less messy as they get used to using hands and cutlery themselves

Why do Purees?

  • Less worry about choking/ gagging to begin with
  • Tend to eat more at the start as the parent/ carer is spoon feeding, doesn’t rely on the child’s dexterity or desire so more reassuring for parents that the child has a full tummy!
  • Is generally quicker to do at the start
  • Ability to pack a variety of nutrients/ foods into one bowl
  • Feeling of more control over sugar and salt content
  • Less messy at the start as the adult is in control (although BLW does become less messy as the child starts to master it)
  • Most mums I spoke to found the transition from purees to lumpier foods and then proper solids worked fine

Ultimately, I believe it is about being a bit flexible and going with what you and your baby are most comfortable with, ensuring lots and lots of variety of good quality, whole foods and avoiding the nasties. What do you think?

Two Ingredients Macaroons [7-8m+] & Toddlers

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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
#glutenfree

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!

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Made 10 little macaroons or 8 Easter bunnies 🙂

Ingredients

  • 1 large ripe banana
  • 3/4 cup unsweetened dessicated coconut

Method

  1. Preheat the oven to 170° C. Line a baking sheet, set aside.
  2. Blitz the two ingredients for approximately 20 seconds in a food processor or until very well combined
  3. 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

Mini Vegetable Egg Muffins [7-8m+] Toddler & Family

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These turned out so good and are packed with veggies and healing spices!
The texture is very soft therefore is an ideal food for BLW babies providing no egg allergy,  also a great toddler snack on the go or at home.

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Lilbro ate 3 pieces after nursery today! 💪👊

Ingredients

  • 4 medium cooked potatoes – leave to cool, I usually use up left over potatoes from previous day (roughly sliced)
  • 2 medium carrot (grated)
  • 1 medium zucchini (grated)
  • 4 large broccoli florets (steamed / boiled then chopped)
  • a dash of cumin powder
  • a dash of tumeric powder
  • a dash of ginger powder
  • a dash of garlic powder
  • a dash of onion powder
  • a pinch of pink salt (omit for babies under 12m old)
  • 5 eggs (lightly beaten)
  • olive oil for frying

Method

1.Preheat the oven to 180 °C.
2. Add some olive oil & heat the pan up in medium heat. Add carrots & zucchini, sauté until soft. Add potatoes & broccoli, all the spices & salt. Sauté a few more minutes. Turn off the heat and remove from the hob and let it cool down.

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2. Add Eggs & mix until well combined. Oil the muffin form then use tablespoon to move the mixture into each muffin hole. I used a silicon muffin form.

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3. Bake for 25 minutes or until the middle no longer comes out sticky.

Enjoy!
Kat xx

Vegan Red Velvet Pancakes / Crepes

 

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Vegan Red Velvet Pancakes or Crepes whichever one you prefer to call them. These yummy pancakes/crepes are a BOMB! They are not only vegan but #wheatfree and #glutenfree!

Suitatble for babies from 6-8 months old.

Guidelines vary quite significantly different around the world when it comes to the introduction of beetroot! Some countries are given from 6m of age and others suggesting 8m. This is due to the fact that beetroots are higher in natural nitrates than other vegetables. I personally waited until my boys were 8 months old.

When selecting beets for homemade baby food, try to purchase fresh beetroots whenever possible. The smaller sized beetroots are more tender and tastier than the large ones, bigger is not better.

Beetroots contain a great amount of calcium, potassium and vitamin A. Both Vitamin A and Calcium play a large role in the healthy development of your baby.

You could either make them thinner if you prefer a crepe style or make them thicker and turn them into pancakes. I did both and we all truly enojed these!

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Ingredients

  • 1 cup / 150gr rice flour
  • 1/2 cup coconut cream (I used the thick part floating of the can of coconut milk)
  • 1/2 cup beetroot pure
  • 1/2 tsp himalayian salt (optional and omit for babies under 12m)
  • 1 cup / 250 ml coconut milk

 

Method

  1. Combine rice flour, coconut cream, beetroot puree, and salt in a bowl with coconut milk. Stir until a smooth batter forms. Cover and set aside to rest for 30 mins.
  2. Heat up a non-stick  medium-size frying pan over medium-high heat until it’s hot. Brush over with vegetable oil then add 1-2 table spoons of batter for mini pancakes or 1/4 cup batter for think crepes (swirl pan to form a thin crepe).
  3. Served with savoury fillings and a dollop of whipped coconut.

 

Enjoy!
Kat xx