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RECIPES

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EASY BAKED MEATBALLS

Ingredients:

400 Grams Meatballs

1 Cup Panko Breadcrumbs

1/4 Cup of Milk

1 Egg

Parsley

1 Crushed Garlic

1/2 Cup of Grated Parmesan

1/2 Cup of Grated Carrot


Directions: 

  1. Preheat the oven to 200 degrees Celsius and line a baking tray with baking paper. 

  2. Soak the breadcrumbs in milk in a large bowl

  3. Add the mince, egg, garlic, herbs, carrot and parmesan. 

  4. Use your hands to break up the meat mixture and mix all ingredients together. 

  5. Use a tablespoon to form balls from the mixture. 

  6. Place balls on baking tray and cook for 10 minutes. 

  7. Pull the tray out and turn the balls over before placing back in over for another 10 minutes. 

You can also pan fry these meatballs. 

You can serve these meatballs with spaghetti and tomato pasta sauce OR serve them with low sugar/sodium ketchup for the older toddlers/kids. 

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EASY APPLE MUFFINS

Ingredients:

1 1/4 Cup Flour

1 Teaspoon Baking Powder

1/2 Cup of Butter OR Olive Oil

1 Large Egg

3 Large Apples

1 Banana (or 4 dates)

1 Teaspoon of Cinnamon Powder

Directions:

  1. Preheat the oven to 175

  2. Peel and slice the apples and boil/steam until they are nice and soft

  3. Mash the banana and finely chop dates while you are waiting

  4. Whisk the egg and melt the butter. 

  5. Add the whisked egg, the butter/oil, drained apple slices and other fruit to a bowl.

  6. Add the flour and baking powder and mix to combine.

  7. Pour the batter into greased muffin tins.

  8. Sprinkle cinnamon on top of each muffin. 

  9. Bake for 15-25 minutes depending on the size of your muffins. I cook until they smell lovely and look brown on top. Press with a finger to check they are cooked or use a toothpick. 

You can even freeze these muffins are re-heat in case of a snack emergency. 

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VEGETABLE FRITTERS

Ingredients:

1 Cup Flour

1 Teaspoon Baking Powder

150mls of Milk or Stock (Plant based milks can be too overpowering here)

1 Large Egg

1-2 Cups of Veggies

Fave Add Ins: Broccoli, peas, zucchini (drained), capsicum, corn, onion, spinach, shredded carrot, goats cheese.

Directions:

  1. Mix the flour and baking powder in a large bowl.

  2. Combine the milk/water and egg.

  3. Add dry ingredients to the wet ingredients and whisk.

  4. Mix in your add-ins.

  5. Fry in a pan on low-medium heat for about 5 minutes each side.

Toppings once cooked: Cream cheese, Avocado, Salmon Yogurt and Dill, Tomato Chutney. These additions can be great for older kids (and parents). 

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SIMPLE CRUMBED FISH

2 Large Fillets of Fish cut into finger sized pieces  (I used snapper)

2 Eggs

2 Cups of Flour

2 Cups of Breadcrumbs

Any herb of your choice (I used dill)

Oil for frying (I used coconut but the flavour is quite distinct) 

Whisk the eggs and place in a large bowl. Put the flour on a plate and the breadcrumbs on a separate plate. 


First, dip the fish in flour, followed by egg and finally breadcrumbs. 


Once the fish is prepared, heat your oil in a pan. Add the fish and cook until the crumb looks golden, turning after a few minutes. As always, cut the fish in half to ensure it is thoroughly cooked for your little baby. 


If you have a baby under 9 months of age I suggest steaming or lightly frying the fish. This recipe is great for adults too, just add salt and pepper to your portion. 

Serve with veggies or your choice. 

Dipping Sauce: Yogurt, dill, garlic and lemon. 

PUMPKIN, FETA AND SPINACH PASTA

2 Cups of Diced Pumpkin

2 Cups of Quartered Tomatoes

2 Cups of Spinach Steamed/Boiled/Blanched

3 Cloves of Garlic

1 tbsp Olive Oil

300grams of Pasta

50 grams of Feta Cheese

Preheat oven to 160 degrees Celsius fan-forced. Place pumpkin, tomatoes, unpeeled garlic cloves and drizzle with olive oil and seasoning (depending on child’s age).


Bake for 1 hour or until the pumpkin looks cooked through. Keep an eye on the tomatoes to ensure they do not burn.

Meanwhile cook the pasta according to packet directions. If you are not a fan of white pasta for children, there are great alternatives on the market. My favourite is quinoa and amaranth. For fussy toddlers dinosaur-shaped pasta is usually a hit.

Once the oven-baked ingredients are cooked, transfer pumpkin, tomatoes, garlic cloves (without peel) into a food processor and add the feta and spinach in before blitzing until smooth.

Mix sauce and pasta together and serve.

QUINOA PORRIDGE

1/4 Cup Quinoa Flakes

3/4 Cup Milk 

1/2 Cup Diced Pear 

2 Tablespoons of Yogurt

Heat the quinoa flakes, milk and pear in a saucepan on medium heat. Stir intermittently for 5-7 minutes or until it reaches a porridge consistency. 

Serve with some yogurt or any toppings that your little baby enjoys. For older babies and kids you can let them sprinkle on sultanas, goji berries or strawberries.

EASY CHICKEN DRUMSTICK

6 Chicken drumsticks

2 Cloves of garlic crushed

2 Tablespoons of coconut amino dressing (low salt)

1 Lemon (juiced)

Preheat the oven to 180 degrees fan forced. 


Marinate the drumsticks in the garlic, coconut amino dressing and lemon juice. 

Bake the drumsticks in the oven for 45 minutes. 

Always double check the chicken is thoroughly cooked before serving to children, the thickness of the drumstick may alter cooking times. 

LUCAS' FAVOURITE SMOOTHIE

1 Banana

1/4 Avocado 

1 Tsp LSA powder (Linseed Sunflower Almond)

1.5 Cups Almond Milk (Added Calcium)

1 Tsp Spirulina powder (source of iron)

2 Tbsp Coconut Yogurt 

Blend and serve! 

If you are offering this to a tired toddler after a day at daycare when they are too tired to chew/ sit at the table, include some oats. These are filling, high in B Vitamins and tryptophan (helps them to produce melatonin). 

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EASY TOFU

1 Block of Firm Tofu

1 Tablespoon of Peanut Butter

2 Tablespoons of Coconut Aminos

1/2 Teaspoon of garlic (crushed)

Oil for pan frying

1. Cut the tofu into long thin strips or small squares depending on the age of your child.

2. Place tofu in a bowl and cover with garlic, coconut aminos and peanut butter. Use your fingers to lather the tofu evenly. 

3. Heat coconut oil (or oil of your choice) in a pan on medium heat. 

4. Fry the tofu for about 7 minutes on each side or until it has slightly browned. 

Tofu is great as it is easy to chew for those babies without teeth. It is a great vegetarian protein source and the bland flavour is often a hit with babies. Tofu is a source of calcium and iron, although many adults dislike its taste or texture, give it a go with your little one keeping its nutritional profile in mind!

I serve this with either:

-Veggie Rissotto

- Sweet potato 

- Pumpkin

- Cucumber sticks 

- Avocado and peas

- Buckwheat noodles (make extra sauce for the noodles)



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SALMON CAKES

2 Large Salmon Fillets (3 small fillets)

2 Large Potatoes Steamed/Boiled and Mashed

¼ Onion Chopped

1 Clove of Garlic (optional)

3 Tbsp Dill Finely Chopped

3 Florets of Broccoli Finely Chopped

3 Tbsp Almond Milk (or any milk)

2 Eggs

Oil for Cooking Cakes

Directions:

1. Mix all the cooked ingredients and then gently stir in the eggs.

2. Make mixture into round cakes and refrigerate for at least 1 hour.

3. Heat a large pan and spray with cooking oil.

4. Add fish cakes and cook for 3 minutes on each side or until browned.

A perfect simple finger food dish for baby (and Mum)

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CHICKEN AND MUSHROOM RISOTTO

1 Chicken Breast (diced)

1 Small Onion (finely diced)

2 Garlic Cloves (crushed)

1 Cup Pumpkin (sub veg of choice)

1 Cup Mushrooms

1 Cup Aborio Rice

6 Cups Vegetable or Chicken Stock (salt reduced and MSG free if store bought)

Oil for pan

1. Bring stock to a boil in a pot

2. Heat a large pan with oil and add onion and pre-rinsed aborio rice. Stir for a few minutes

3. Add pumpkin, mushroom and garlic

4. Pour in one ladle of stock and allow it to be absorbed by the rice. Repeat this process until you have used half of the stock

5. Add the diced chicken breast

6. Continue to ladle in the stock, ensuring not to add too much liquid at once to avoid a sludgy consistency

7. Taste the rice to ensure it is soft enough. If it is not, add water or more stock. 

You can add taragon, sage or any herbs that you have on hand. Some good quality parmesan will also add a delicious touch. 

WHOLE CHICKEN AND BROTH TO FREEZE

1x Whole Chicken (Hormone Free)

1 Carrot

1 Onion

1/4 Pumpkin

4 Cloves of Garlic 

2 Celery Sticks 

1 Tsp Apple Cider Vinegar

Pasta (optional)

Water


Directions:


1. Find your biggest pot. Rinse the chicken, dice the onion and veggies.


2. Chuck everything excluding apple cider vinegar into the pot and fill the pot with water so that the chicken is covered. The more water the better as you will yield more stock. 


3. Cook on low-medium heat for 1 hour. 


4. Remove the chicken and scoop out as much veg as you can. Cut the chicken to check that it has been properly cooked. Leave the water simmering. 


5. Once the chicken has cooled after 10 minutes, remove the chicken breasts and thigh meat.


6. Refrigerate the chicken breast, thigh and veggies then place the bones back into the simmering pot and add the vinegar. 


7. This will make a nutritious and tasty chicken stock. Leave it to simmer on a low heat for 1-3 more hours. Once cooked you can freeze in cubes and add to baby dishes to add flavour or liquid as required. I use these stock cubes for everything as store-bought stock is often full of nasties and salt. 


If you would prefer to make chicken noodle soup rather than stock, you can add pasta and allow that to cook in the chicken, veg and water. The pasta will absorb most of the water so unless you have started with a lot of water it will become chicken and veg pasta. 


You can change up the vegetables and add rice instead of pasta so this can be a really versatile dish! For toddlers you can add dinosaur of alphabet pasta which makes anything 20x tastier. For older family members add salt, pepper and parmesan! An easy dish for the whole family although I prefer making bulk and freezing to save further cooking down the line. 

SALMON OR EGG FRIED RICE

1/2 Cup Rice

1 Salmon Fillet and/or 3 Eggs

Veggies of your choice (corn, carrot, peas)

2 Cloves of Fresh Garlic

Small Knob of Fresh Ginger

1/4 of 1 Onion

Dressing:

1tbsp Sesame Oil

1tbsp Coconut Aminos (lowest sodium you can find)

Directions:

Bake the salmon for 10-20 minutes at 180degrees

Rinse and cook rice 

Boil or steam veggies

Fry the onion in oil of your choice, add in the cooked rice, veggies, ginger, garlic and dressing. 

Finally add the oven-baked salmon or 3 egg omlette that has been diced. 

Serve or freeze!

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LAMB KOFTA

3 Ingredient

Lamb Mince 

Cumin 

Garlic 

Add fresh parsley or any other fresh herbs you can find. 

Roll into balls or sausages and fry in coconut oil until cooked through. 

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