Friday, 18 August 2017

Butternut Spiced Quinoa Balls

This original recipe is from Kids Spot. I thought they were a bit bland but my 18 month old loved them. There's not reason why you couldn't swap the butternut for acorn squash or sweet potato.
This recipe made quite a big batch so uncooked ones can go in the freezer, separated at first but once frozen into a ziplock bag.



Butternut Spiced Quinoa Balls

Ingredients

1/2 butternut pumpkin (cut into wedges, seeded)
1 tbs olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground nutmeg
1/2 cup quinoa
1 cup broccoli (broken into florets)
1 red onion (finely grated) (I used regular onion and cooked it first)


Method

Preheat the oven to 180°C (350F) and line 2 baking trays with baking paper.
Put the pumpkin into a bowl, add the olive oil and spices and toss to coat.
Arrange the pumpkin in a single layer on a lined tray and bake, turning halfway through cooking, for 25 minutes or until soft and caramelised.
Remove from the oven and set aside until cool enough to handle.
Meanwhile, place the quinoa in a fine-meshed sieve and rinse thoroughly under cold running water. Transfer to a heavy-based saucepan, add 1 cup (250 ml) water and bring to the boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes.
Turn off the heat and set aside, without lifting the lid, for 4 minutes.
Fluff the quinoa with a fork and leave to cool.
Bring a small saucepan of water to the boil. Add the broccoli and cook for 2 minutes or until tender. Drain well.
Scoop the pumpkin flesh from the skin and place in a bowl.
Squeeze the liquid from the grated onion and use paper towel to pat the onion dry.
Add the onion, broccoli and quinoa to the pumpkin and mash together until well combined.
Dollop teaspoon-sized balls of mixture onto the remaining lined tray.
Bake the balls, turning halfway through cooking, for 30 minutes or until golden brown.

Sweet Potato Pancakes

Brilliant baby/toddler recipe. You can sneak in a green veg like spinach and it's virtually undetectable.


Sweet Potato Pancakes

Ingredients

1 baked sweet potato*
1 banana
dry ground oatmeal
handful baby spinach, finely chopped


Method

Mash sweet potato and banana until gooey.
Mix in spinach.
Add in small amounts of oatmeal until the mixture is thick enough to form patties in your hand.
Lightly fry on each side until golden, around 3 minutes either side.
Transfer to paper towel and serve once cooled.
I freeze these and then pop them in the microwave for 30-40 seconds.

*Bake sweet potato, stab a few times with a fork, at 375F for 40-60 mins turning halfway through.

Snowballs

Baby recipe, these are a great way to get rid of any rice or bananas that are about to get mushy.


Snowballs

Ingredients

1 ripe banana
1/2 cup cooked rice
1/4 cup coconut flour
Shredded coconut
1/4 tsp cinnamon
coconut or non dairy milk


Method

Preheat oven to 300F.
Mash banana and mix well with rice, cinnamon and flour.
Add a little coconut milk if mixture is too dry.
Roll mixture into small balls and dredge in shredded coconut.
Place balls on a lined baking tray.
Bake for 5 minutes on each side, keeping an eye on the coconut as it can burn easily.
Let cool before giving to baby.
I freeze mine and pop them in the microwave for 10-20 seconds.

Friday, 11 August 2017

Potato Skin Chips

I made this with left over potato skins that had been from a baked potato but I'm sure fresh potato skins would work too, just fry for longer. They were so delicious, just like potato chips!


Potato Skin Chips

Ingredients

Potato skins
Oil for frying
Salt


Method

Using a large frying pan (I used cast iron) pour enough oil to shallow fry, around 1/4 inch up the pan sides.
Heat on high until oil is ready, you can test by dropping a small potato skin in, if it sizzles up then it's ready.
Drop the heat down to medium/high and add potato skins and fry until golden brown, moving around the pan.
Pull potato skins out and place on a paper towel to absorb any excess oil.
Salt as desired and serve once cooled slighly.

Baby Cheesy Pasta

This is an easy recipe to introduce baby to pasta and solid foods. It's easy for them to pick up and soft enough for them to chew. My 18 month old loved this past, to eat and to throw ;)

Baby Cheesy Pasta

Ingredients

4 cups cooked spiral pasta (I used whole wheat)
1/4-1/2 cup nutritional yeast
1/4/-1/2 tsp Himalayan salt
1 Tbls coconut oil


Method

Once pasta is cooked and drained, coat well with the coconut oil.
Add nutritional yeast, adding more to taste and mix well.
Sprinkle over the salt if using and mix well.
Make sure pasta is cool enough to touch.









Fried Zucchini Noodles

This very simple recipe adapted from Baby Nosh went down very well with my 18 month old.

Fried Zucchini Noodles

Ingredients

2 Zucchinis peeled and spiralized
2 Tbls coconut oil
pinch salt




Method

Heat oil in large frying pan on medium, I like to use to cast iron.
Add zucchini noodles and keep them moving so they don't stick.
Once soft sprinkle with salt and remove onto a paper towel.
Serve once cooled to warm.




Electrolyte Juice

Adapted from a recipe by Wellness Mama, this is great for a sports drink or when sick.


Electrolyte Juice

Ingredients

1 litre water (I used boiled)
1/4 Himalayan pink salt
1/4 cup orange juice
2 Tbls cordial syrup (or sugar)


Method

Add all ingredients together and mix well.
Will last up to four days in the fridge.