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.
This is a really nice and delicious puree / mash for babies or toddlers.
Health benefits of purple potato:
Potatoes are naturally high in potassium, which helps regulate blood pressure. But the extra antioxidants in purple potatoes make them even more effective than other potato varieties. These antioxidants also strengthen your immune system and can help prevent certain heart diseases and cancers.
- 1/4 of a large butternut squash (peeled & chopped)
- 5 small purple potatoes (peeled and chopped)
- 1 large apple (peeled, cored & cut into wedges)
- liquid from steam water
- 1/2 tsp organic cold pressed coconut oil
- Steam everything together for 10-15 minutes or until the sweet potatoes ate soft.
- Add liquid, coconut oil and blend until you’ve reached your desired consistency or simply mash altogether.
First week back to daycare for the kids went really well. I was worried that Lilbro C would start crying again but he was actually really happy to be back! Yay! 👍
Things are slowly returning to normality at home which means I’ll more time to post my recipes! 😄 Stay tuned people I have some really awesome recipes coming up! 😉
My first recipe post in 2016 is a vegan dish! I have started following more and more vegan accounts lately and not because I want to convert (hubby would divorce me if I did! lol 😂 ) but it’s because all the recipes that I have seen just look so mouthwatering!
So today I thought I’d do a vegan version of my Mushroom Carbonara. Oh boy in tasted soooo goooood! I have substituted dairy cream with my homemade cashew nut cream.
Just so my hubby doesn’t feel meat deprived I added left over turkey breast from yesterday at the end for him and toddler J. Lilbro C couldn’t get enough of it!
Consult your paediatrician first if you are unsure about giving nut cream to your baby. The latest research has shown that it’s better to give nuts to babies earlier better than later, providing no nut allergy in the family.
- 250gr brown champion or other mushrooms (sliced but not so thin)
- 3 garlic cloves (finely chopped)
- 2 tbsp fresh thyme leaves
- 1 large shallot / small onion (finely chopped)
- 1 cup vegetable stock (homemade or choose low salt)
- 3/4 cup cashew nut cream (add more to get a creamier taste)
- 1 tsp light soya sauce
- 2 tsp worcester sauce (can be substituted with fresh lemon juice)
- 1 tbsp coconut oil
- salt & pepper to taste (no salt for babies under 12 months old)
- 250gr spaghetti
- Roast the mushrooms in a non stick frying pan over medium heat without oil until they are nice & plump. Remove from the pan. Boil the spaghett until al dente (slightly hard in the middle).
- Melt coconut oil in the same pan, add shallot and garlic. Sauté until the shallot is golden brown. Add thyme, stir for 10 seconds then add broth, cashew nut milk, soya sauce, worcester sauce, salt & pepper.
- Add the spaghetti to that sauce, mix well and serve immediately. Or serve with any type of pasta.
Enjoy! Kat xxx
This is a wonderful autumn puree, the curry is not very strong but gives it a little extra kick to the taste! Yum! 😋 Tag mum!
Constantin loved it! Served in oogaababy bowl and froze in tutti bimbi silicon food tray.
- half medium pumpkin (de-seeded, peeled & sliced)
- 1 large capsicum / red bell pepper (cored and cut into quarters)
- 1 large apple (peeled, cored & cut)
- 1/4 tsp curry madras powder
- 1/2 cup steam liquid from the apple.
- 1 tsp coconut oil
1. Preheat the oven to 190C. Put pumpkin and capsicum in a large baking tray. Add coconut oil and put it in the oven for 10 minutes.
2. Take out tray and give it a good mix to spread the oil all over. Put the tray back in the oven for 40 minutes.
3. Meanwhile steam the apple for 8 minutes.
4. Move everything to a smoothie jug or large deep bowl, add liquid, curry powder and blend until you have reached your desired consistency.
I call this a Nutritional Powerhouse Puree because this mixture is a bomb full of nutrients! This can be made into a power drink too for adults!
Constantin wasn’t sure about the taste at first but then accepted it and finished his portion with a smile. So don’t go overboard with brussels sprouts as it has a very strong taste and it’s not an easy vegetable nor likeable taste to give to babies on its own.
Some health facts:
Brussels sprouts and swiss chard are incredible powerhouses of nutrition! Both have an excellent source of vitamins K, and C. Swiss chards have good source of magnesium, potassium, iron, and dietary fiber.
Brussels sprouts deserve to be featured on dinner plates more often than they usually are. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. 💪💪💪
As usual, I served the puree with his favourite numnum weaning spoon. 🙂
- 1 large sweet potato (peeled & chopped)
- 4 brussels sprouts (removed the dirty leafy part and cut into half)
- 1 large stalk of swiss chard inc. the leafy part (cut into smaller size)
- 2 red apples (peeled, cored & cut)
- Steam everything together for 15 minutes and blend until you’ve reached your desired consistency. Add the steamed liquid to thin out the puree if required.
- Suitable for freezing.
Parents these days are juggling work, babies, family and friends which can be really difficult! Cooking in batches is a must if you want to have lots of home cooked goodness ready to go. This week’s challenge at #healthykidscommunity is #healthybatchcooking to help us parents create healthy dishes which can be used for several sittings
Here is your line up for this week:
Monday: Follow Maria @toddlerandtoast for bolognese
Tuesday: Follow Sally @sproutingyumminess for creamy chicken casserole
Wednesday: Follow Kat @katsdelicious_kitchen for chicken schnitzel
Thursday: Follow Nikki @little_miss_s_ for fish cakes
Friday: Follow Claudia @whatsbabyeating for gluten free sweet potato granola
Saturday: Follow Liza @cookingforgrey for mushroom soup
Sunday: We will share our favourite creations from our followers.
Don’t forget to tag #healthykidscommunity and #nourishinglittlepeople
Made this yummy millet butternut squash and plum puree while baby boy was sleeping.
Millet is not just for the birds. When you find out all the benefits of millet nutrition, you’ll want to include this grain-like seed in your own diet! It is also a great substitute to couscous. 🙂
MILLET IS FULL OF NUTRIENTS YOUR BODY NEEDS, SUCH AS
- B Vitamins
Plums are seasonal fruit at the moment and it’s good for the bowl movement so why not. I served this for my boy in a reusable food pouch by NomNom (review is coming) and ChubChub PouchBuddy (see product review).
- 1/4 butternut squash (peeled & chopped)
- 1 small sweet potato (peeled & chopped)
- 1 medium carrot(peeled & chopped)
- 3 ripe plums (stoned & skin removed)
- 1/8 cup millet seeds (follow the cooking instruction on the packaging)
- 100ml liquid or add more if required
- Steam everything except millet together for 12 mins.
- Add millet, liquid and blend until you’ve reached your desired consistency.
- Suitable for freezing.