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
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.
Lilbro ate 3 pieces after nursery today! 💪👊
- 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
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.
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.
3. Bake for 25 minutes or until the middle no longer comes out sticky.
My husband bought me a Le Creuset casserole in summer 2014 and I didn’t start using it until January 2016! Why did I wait for so long? I tell you why, I was too intimidated by this beautiful and mighty casserole! I thought it would be too complicated and too much work cooking in it! Oh, how wrong I was!
This casserole makes the best melt-in-your mouth stew or cooked meat and super easy to cook with! I fact, it requires almost zero work, you pretty much marinate the meat, throw everything in and put it in the oven and let it does the work! Ha! My kind of cooking!
This is my second time cooking lamb shank in Le Creuset and I tell you, it just gets better each time!
Notes: You can make this in any lidded casserole (Dutch oven).
Served 2 toddlers and 4 adults
- 1 lamb shank (or shoulder) on the bone
- 2 tbsp soft unsalted butter
- 3 cloves of garlic (pressed)
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp cumin powder
- 1/2 tsp saffron threads (crushed) or powder
- 1/4 tsp turmeric powder
- 1 tbsp olive oil
- vegetables of your choice
- Preheat the oven to 240°C. Use a pointed knife to poke the meat all around and rub in salt and pepper.
- In a small pan, melt the butter with crushed garlic and quickly remove from hob. Add cumin, tumeric, saffron and olive oil and stir until it’s all mixed, rub it all over the lamb evenly.
- Add 1/2 cup of water to the pot and roast the lamb uncovered for 20 minutes.
- Reduce the oven temperature to 160° C, cover with the lid and continue roasting the lamb for 3 hours or until the meat is tender, turn over every hour. The last 30mins, add in all the vegetables.
- Open up the lamb and turn the inside meat over to suck up sauce and pour the sauce over and around the lamb. Serve with basmati rice.
Our dinner last night! So simple and delicious! 😋
We love steamed fish in this household. I usually cook fish at least twice a week and most of the time salmon. Salmon has a much stronger taste than white fish, therefore, it can be tricky as a first fish to introduce to weaning babies. However, I did start giving my boys salmon before white fish and most of the time it was hidden in sweet vegetables such as sweet potato, butternut squash or pumpkin puree. Salmon is an oily fish and it has higher omega-3 fatty acids (plays an important part in the baby & toddler brain development) than other not so oily fishes.
Babies need a lot of the omega-3 fatty acids found in fish for brain, nerve and eye development. When they switch from breast milk or formula to solid food, most of them don’t get nearly enough. Children’s food preferences are largely developed by the time they are around 5 year old, so I urge parents to help their kids develop a taste for seafood as early as possible.
Salmon is an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6. It is also a good source of choline, pantothenic acid, biotin, and potassium
Health benefits related to Omega-3 content:
- decreased risk of numerous cardiovascular problems
- brain food -improved mood and cognition in human brain
- joint protection
- eye benefits
- decreased cancer risk
Served 2 toddlers and 1 adult
- 300gr boneless salmon fillet (cubed or sliced)
- 1 small stalk of lemongrass (thinly sliced)
- 3 spring onion / scallion (chopped)
- 1 XL carrot (grated)
- 1/2 small kohlrabi (optional) (grated)
- 1 tbsp cold pressed/virgin coconut oil
- 3 cups cooked rice
- pink salt to taste – avoid salt for babies under 12m old
- Heat up a non stick frying pan, add coconut oil, carrots, kohlrabi, spring onion and a pinch of salt and sauté until carrots are soft. Add in the rice and turn off the heat. Give it a good mix and pour the mixture over a bowl for steaming.
- Meanwhile, mix the salmon with lemongrass and a pinch of salt.
- Spread the salmon over the rice and steam for 15-25 minutes or until the salmon is just done and melts in your mouth. Don’t over steam as this will cause the salmon to be too dry and your kids may not like it then.
- Remove lemongrass before serving.
Did you know that chia seeds are great to make jam? So instead of using loads of sugar like in the traditional way you can just used a few table spoons of chia seeds. Once they are soaked in any kind of liquid, the seeds will expand and thicken the liquid which makes them a perfect ingredient to make jams.
However, unlike the traditional jam this one is best to consume withing a week. I would recommend to do half of my recipe to try out first to see whether you like it or not.
I have used raspberry as that’s my favourite berry and I eat it more than my son. 😄
If you want to make it for your kids then I would go for blueberry or strawberry or something that is less seedy.
I can just eat it like that on its own. It tastes like a dessert to me! 😂 The first time I made it turned out a bit on the sour side but still delicious for me but my todlder son spitted it out and was very upset and started crying for jam. He meant his grandma’s homemade jam. Hahaha!
After a few tries I’ve finally got the measurements right! Yeah! 😄💪
It’s very simple to make and you only need 4 ingredients!
It’s so quick to make and you can enjoy it the next day with bread, toast, pancakes, smoothie, ice cream, really with anything you want because it tastes so delicious!
Toddler J approved but I know he still prefers his grandma’s jam because it’s sweeter. 😝
2 cups raspberries (I used frozen. Thaw before cooking) or other berries
3 tbsp chia seeds
3 tbsp maple syrup (add more for a sweeter taste)
1 vanilla pod – split the middle and take the inside out (or 1/2 tsp vanilla essence / powder)
1. If you are using frozen raspberries like me, then wait until they are fully thawed. Add them to a pot and heat up until you start seeing little bubbles then turn down the heat. If you like your jam chunky (like me) then don’t mash the raspberrie, if not then mash them with a spoon.
2. Set aside and let it cool down completely. Then add chia seeds, maple syrup and vanilla. Give it a good mix. Stir again after a few minutes to separate the chia and vanilla otherwise you may get little chunks.
3. Pour the jam into a food jar / plastic container and close tightly with the lid.
4. Enjoy it the next day with bread, pancakes, smoothie, Ice cream really with anything you want because it tastes so good! 😋
5. Consume within a week. It didn’t last this long in our household! 😄