Peanut Butter Chocolate Quinoa Crispies This, I tell you, be prepared to double the batch! One is not enough, two is a teaser, three keeps you happy and four who knows… 🙂
This is definitely something for hardworking mamas, and maybe older toddlers and school kids if mama wants to share! My kids are little chocolate monsters so I thought they would love these but no they didn’t like them. I on the other hand couldn’t stop eating! So I was secretly happy that they were all for me! It involves zero baking and only take 10 minutes from prep to finish.
- 2 cups puffed quinoa
- 1/2 cup honey
- 1/2 cup peanut butter, almond butter, or sunflower seed butter ( I used small chunky pure peanut butter with zero additives)
- 1/2 tsp sea salt
- 150gr good quality dark chocolate
- Heat up the peanut butter & honey in a small saucepan over low heat until it’s runny.
- Place puffed quinoa into a large bowl and mix with salt. Pour the peanut butter mixture over and stir until it’s well combined.
- Pour the puffs into a lined square tray or food container with parchment paper, press the puffs down with another sheet of parchment paper until it’s firm.
- Put it in the fridge or freezer while preparing the chocolate
- Melt the chocolate in a bowl over boiling water. Pour it over the quinoa evenly and put it back to the fridge for 1 hr or in the freezer until it’s firm. Take it out cut into squares and keep them in a freezer bag and in the freezer.
Delicious Baked Salmon Rice Croquettes.
Suitable for babies from 7-8 months+ [if no egg allergies].
We always have leftover boiled rice in our household and I usually make fried rice the next day but this time I wanted to try something new. I have a pack of salmon fillet that needed to be used up, so I put these two together and turn them into little croquettes. 🙂
Gosh, they tasted soooo good and packed with veggies and Omega-3 too! Definitely a win win meals for my kids! My two toddler sons ate 3 croquettes each! Yeah!:)💪.
These delicious little babes would make a great blw baby food as the texture is firm and not crumbly, and also ideal for fussy eaters with hidden veggies 😄. Hiding veggies in meals is the only way to get my kids to eat them!🙈
It took me max 40 minutes from prep to finish. Perfect dinner plan for working mom and busy mom like me! 👍 They’ll be yummy for lunchboxes too!
Served 2 toddlers and 1 adult.
- 300 gr salmon filet (blitz in a food processor before hand, until little chunks / chopped by hand)
- 1 1/2 cups of leftover over rice (I used basmati rice)
- 1 small zucchini (grated)
- 2 medium carrot (peeled & grated)
- 1 egg (beaten)
- juice of 1/2 lemon .
- 1/2 tsp salt (omit for babies under 12m old).
- 1/2 tsp garlic powder
- cold pressed coconut / olive oil for frying
- add on or replace with: chopped kale / spinach.
- Preheat the oven to 200 °C / 400 °F. Line a large baking tray with a baking sheet. Brush /spray over with olive oil.
- Heat up a medium size non stick frying pan with oil. Add the grated zucchini and carrots and sauté until soft.
- When the veggies are done then move them to a large bowl and add the rest of the ingredients and mix until it’s well combined.
- Use a tablespoon to press the mixture against your palm and mould into a croquette shape.
- Bake for 15-20 minutes. Drizzle with some lemon juice and leave to cool for 5 mins before serving.
Easy Salmon, Broccoli & Dill Quiche
This is my go for recipe when I want a quick but healthy meal for my family. I’ve used good quality store bought spelt pastry sheet.
My boys including hubby love this dish. It’s simple and quick to make.
I absolutely love the taste of dill with fish especially with salmon! This creamy quiche will make you want to make it again and I promise you, even your fussy eater will like it, because my one did! 😄 Go on, make this yummylicious quiche and report back to me your feedback! 😉
🐟 1 pastry sheet (cold from the fridge)
🐟 300gr fresh salmon filet
🐟 1 small broccoli
🐟 1/2 cup cream / nut cream such as cashew cream
🐟 1/4 cup milk / nut milk
🐟 2 eggs
🐟 2 heaps tablespoons of fresh chopped dill
🐟 1/2 tsp salt (avoid for babies under 12 m old)
🐟 pepper to taste
- Preheat oven to 190 C.
- Spread the pastry into a quiche pan / any medium size baking tray.( If you make your own pastry from scratch then let it harden for 1 hour in the fridge.) Bake it for 8-10 minutes, the pastry has to be slightly golden.
- Blanched the broccoli and cut into smaller florets.
- Cut the salmon into 1cm thick then cut half again.
- In medium bowl, beat the eggs then add cream, milk, dill and s&p and beat until it’s well combined.
- Spread the salmon slices on the quiche base, then spread the broccoli evenly over the salmon. Gently use a table spoon to pour the egg mixture over the salmon.
- Bake for 25 minutes until the quiche is golden brown. Served warm with salad. 😋
This Broccoli & Zucchini Quiche is ok tongive to BLW 7-8m+ if no egg & dairy allergies.
Both toddlers loved it! Lilbro finished everything on this plate and had a refill (same amount) finished them too minus the pastry 2nd round. 😄 Quiche is a great dish for BLW babies. They are soft and you can pack it with any kind of vegetables you want.
I was feeling very lazy and didn’t want to make the dough from scratch so I used up the puff pastry dough instead which to my surprise tasted really good! 😄
1 medium zucchini (grated)
6 broccoli florets (break into smaller florets)
2 free range eggs
180 ml semi-skimmed milk
1/2 cup grated cheddar cheese
a pinch of pink salt (omit for babies under 12 m old.)
1 sheet store bought puff pastry (optional as you can make your own)
1. Preheat the oven to 180°C. Spread the pasty sheet evenly on the quiche baking tray.
2. Sauté grated zucchini on medium high heat without oil until it’s cooked, remove from the hob. Blanch the broccoli for about 2mins then rinse under ice old water.
3. Beat the eggs with milk and add salt and pepper then half the amount of the cheese.
4. Spread the zucchini over the baking tray then broccoli. At the end pour the egg mixture over and sprinkle with the rest of the grated cheese.
5. Bake for 40-45mins or until golden brown. Let it rest for 5 minutes before serving.
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
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!
- 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
- 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.
- 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).
- Served with savoury fillings and a dollop of whipped coconut.
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.