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
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.
Vegetarian lasagne can taste just as good as meat lasagne. 😋 This is just one way of making it. You can use lasagne sheet as well.
Toddler J like it! 😄 Served with quinoa salad.
- 2 small aubergines / eggplants or one large
- 1 medium yellow onion
- 1 clove of garlic
- 1 1/2 cup chopped tomatoes (fresh / tin) – I used 3 large sun riped tomatoes (skinned & de-seeded)
- 1 1/2 tbsp concentrated tomato paste
- 1/2 tsp herbs de province
- 1 large light mozzarella / 2 small
- 1 tbsp olive oil
- salt & pepper to taste
- fresh basil leaves
- Preheat oven at 200 degrees Celsius.
- Heat up a frying pan, add olive oil and sauté the onion and garlic together in medium heat until the onion turns golden brown. Add tomatoes and tomato paste and let it cook for 10 minutes. Add herbs and salt & pepper to taste. Set aside when it’s done.
- Cut the aubergine in 1 cm thick and fry in medium heat in without oil in a non stick frying pan for 1 minutes each side. They should be soft by now. Slice the mozzarella in thin slices. Just think how many you will need as they will go in between the aubergine slices.
- In a baking tray, cover the bottom with some tomato sauce. Lay one slice of aubergine add 1-2 tbsp of tomato sauce and then cover with mozzarella. Repeat this until you have mozzarella as the last layer.
- Bake for 20 minutes. Serve warm with fresh basil leaves.
We all love a sweet treat! Unfortunately refined sugar is processed, full of empty calories and lacking in nutrients.
How can we help our families cut down on refined sugar but still indulge our sweet tooth?
#Healthykidscommunity takes on this challenge with our 5th theme: #refinedsugaralternatives
This week the #hkcmamas will focus on making delicious sweet treats that are just as tasty but contain alternatives to refined sugar that are naturally derived, minimally processed and contain more nutrients and antioxidants.
Here is your line-up for this week:
Monday: Follow Maria @toddlerandtoast for Apple Peanut Bars
Tuesday: Follow Sally @sproutingyumminess for Chocolatey Coconut Bites
Wednesday: Follow Kat @katsdelicious_kitchen for German Berry Blechkuchen (a.k.a. berry pie)
Thursday: Follow Nikki @little_miss_s_ for Spiced Pumpkin bread
Friday: Follow Claudia @whatsbabyeating for Waffles with Ricotta & Homemade Date Syrup
Saturday: Follow Liza @cookingforgrey for Carob Banana Muffins with Breakfast Spreads
Sunday: We will share our favorite recipes from you, our followers. Don’t forget to tag your creations #HealthyKidsCommunity and #NourishingLittlePeople
Happy and Healthy eating!