GABE JUST STARTED KINDY, ONE AND A HALF DAYS A WEEK, AND THE BIGGEST THING FOR ME (BESIDES HOW MUCH I MISS HIM!) HAS BEEN COMING UP WITH HEALTHY, LUNCHBOX SNACKS THAT DON'T NEED TO BE HEATED UP.
THE KINDERGARTEN ACTUALLY DOES RE-HEAT FOOD BUT THEY USE A MICROWAVE, WHICH I'M NOT FOND OF, SO I'VE JUST BEEN COMING UP WITH FOOD IDEAS THAT DON'T HAVE TO BE HEATED.
I MUST CONFESS, I'M A LITTLE BIT TRAGIC & HAVE GONE SLIGHTLY OVERBOARD WITH THE WHOLE FOOD PREP THING. ON "OUR" FIRST DAY I GOT UP AT 5 AM TO GET STARTED ON HIS LUNCHBOX. IT HONESTLY TOOK ME A GOOD 45 MINUTES TO GET EVERYTHING COOKED AND ORGANISED...I'M GETTING BETTER, IT'S NOW WEEK 2 AND I'VE CUT IT DOWN TO ABOUT 15!
I DID HEAPS OF "GOOGLING" AND TRAWLING THROUGH TODDLER RECIPE BOOKS TO FIND HEALTHY, BABY FRIENDLY SNACKS & MINI MEALS. FINALLY I MANAGED TO PICK OUT THE FAVOURITES, MAKE THEM ALL, TRY THEM OUT AND COME UP WITH A TOP 6. THESE ARE FOR YOU..
B A N A N A P A N C A K E S
I N G R E D I E N T S
2 large bananas
1 1/2 cups wholemeal self-raising flour
1 1/2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon honey
Olive oil cooking spray
M E T H O D
1. Mash both bananas in a bowel. Place flour into the bowl. Make a hole in the center. Combine the buttermilk, eggs, honey and mashed banana in a jug. Pour into the hole. Whisk until smooth. Let stand for 10 minutes.
2. Spray a large, non-stick frying pan with oil. Heat over medium heat. Spoon 1/4 cup batter into pan. Cook for 2 to 3 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 12 pancakes.
Recipe: taste.com
C H E E S E & S W E E T C O R N P A N C A K E S
I N G R E D I E N T S
100g (4 oz) self-raising flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp English mustard powder
50g (2 oz) mature Cheddar cheese, grated
1 tbsp finely chopped spring onion (or use chives)
60g (2 1/2 oz) defrosted frozen or canned sweetcorn
1/2 egg, lightly beaten
150 ml (5 fl oz) full-fat milk
15g (1/2 oz) butter
1 tbsp vegetable oil
M E T H O D
1. Sieve the flour, baking powder, salt and mustard powder into a large bowl and stir in the grated cheese, spring onions and sweetcorn.
2. Lightly whisk in the beaten egg and milk to form a thick batter.
3. Heat a large frying pan and melt the butter and oil together until bubbling.
4. Drop large tablespoonfuls of the batter into the pan, making sure they are spaced well apart.
5. Cook for about 3 minutes, carefully flip over using a fish slice and cook for a further 3 minutes on the other side until golden
Tip: I added cooked green peas and spinach to the batter, to give it more nutrients.
Recipe: Annabel Karmel's book, "Super Foods - for Babies and Children"
E N E R G Y B A L L S
I N G R E D I E N T S
1/4 cup finely grated carrots
1/4 cup rolled oats or Granola*
1/4 cup raisins
1/4 cup wheat germ
1/4 cup sunflower seeds
1 tablespoon honey
3 tablespoons peanut butter (I use pure almond butter or almond, cashew and brazil nut butter from health food stores. It is a lot healthier, no fillers or added salt but whatever you normally use is fine).
M E T H O D
Mix and roll into balls. Very simple!
*Granola makes these Energy Balls more tasty and adds a nice crunch.
Recipe: www.wholesometoddlerfood.com
H U M M U S & C A R R O T S T I C K S
I N G R E D I E N T S
1 can chickpeas (or the equivalent amount of chickpeas you have cooked yourself)
2 tbsp tahini (I used only 1 to start with, you can also omit this altogether if you prefer)
2 to 3 tbsp lemon juice (I used 2 and a bit)
2 garlic cloves, peeled and crushed (I use 1 clove of garlic and a handful of fresh basil leaves)
2 to 3 tbsp extra virgin olive oil (I used 2)
2 tbsp tahini (I used only 1 to start with, you can also omit this altogether if you prefer)
2 to 3 tbsp lemon juice (I used 2 and a bit)
2 garlic cloves, peeled and crushed (I use 1 clove of garlic and a handful of fresh basil leaves)
2 to 3 tbsp extra virgin olive oil (I used 2)
M E T H O D
Blend all of the ingredients together in a food processor.
NOTE: This recipe gives you a fairly robust flavour. In addition to leaving out the tahini, you may like to reduce the amounts of garlic and lemon juice used, gradually increasing the quantities if your baby enjoys them.
I N G R E D I E N T S
1 cup almonds (if your child/baby is definitely not allergic to them)
450g pitted dates
1 cup dessicated coconut
M E T H O D
1. Place almonds into a food processor and whir until they are ground down to however large or small your baby can handle. Add the dates in and whir until the almonds and dates form a paste.
2. Once paste is mixed it will start to form a ball. Remove from food processor and roll into 2 inch logs.
3. Roll the logs through a bowl of dessicated coconut. While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
Keep time: These store refrigerated for up to 2 weeks.
Recipe: food.com
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