8m +, Lunchbox Idea, Nut Free, Savory

Pork and Apple Fingers

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  • 8m +
  • Diary Free
  • Egg Free
  • Nut Free
  • Can be Frozen

I’m aware that not everyone eats, or enjoys pork, but in our house it’s a massive hit. These Pork and apple fingers make a great healthy alternative to sausages, and they are a super finger food for little ones learning to fed themselves. As with most of my recipes they can be frozen.

Ingredients:

  • 250g minced pork
  • 1 small grated apple
  • 1 grated carrot
  • 1/4 cup wholemeal breadcrumbs
  • Pinch of dried sage

Method:

Pre-heat oven to 180 degrees and line a baking tin with grease-proof paper.

Put all the ingredients into a mixing bowl and combine using your hands until well mixed. Transfer mix into the baking tray and press down firmly. Bake for 20 minutes. When cooked slice into fingers.

 

Enjoy

Em xx

8m +, Breakfast, Lunchbox Idea, Nut Free, Savory, Veggie

Chickpea Patties

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  • 8m +
  • Nut Free
  • Can be frozen
  • Vegetarian
  • Lunchbox Idea

These Chickpea Patties rock! They’re great for lunches, fab for breakfast topped with an egg, or served in a bap as a burger for dinner. Little hands can easily eat these themselves and bigger hands enjoy then just as much. They freeze really well and keep in the fridge for 3 days. I cook them in coconut oil as both The Monster and I enjoy the flavour but feel free to use which ever oil you prefer.

Ingredients:

  • 1 can chickpeas drained
    1 small sweet potato grated
    1/2 medium onion
    1/4 cup wholemeal breadcrumbs
    1 large egg, lightly beaten
    1 clove garlic, chopped
    1 teaspoon dried parsley
    1 teaspoon ground cumin
    3 tablespoons wholemeal flour (for coating)

Method:

Pop everything except the flour in to a food processor (if you don’t have one a mixing bowl and a hand blender also do the job). Blitz until you have a coarse paste. put the flour into a shallow dish. Form the chickpea mix in to patties, whatever size you like. Coat in flour and shallow fry for 4 minutes on each side until golden brown.

If freezing wrap individually in baking parchment before hand to prevent them sticking together.

 

Enjoy

Em xx

8m +, Breakfast, Lunchbox Idea, Nut Free, Vegetarian

Sugar-free Banana and Blueberry Muffins

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  • 8m +
  • Egg free
  • Nutfree
  • Can be Frozen

My little monster loves anything with banana and/or blueberries so these muffins go down an absolute treat with him. They don’t contain any added sugar, as the banana keeps them nice and sweet. If you wanted to make them dairy free you can also replace the milk with a dairy free alternative. As normal I make a batch of theses and pop them in the freezer, they defrost pretty quickly.

Ingredients:

  • 2 ripe bananas
  • 1/2 cup of blueberries
  • 2 cups of self raising flour
  • 3/4 cup of milk

Method:

Pre heat the oven to 170 degrees. Line 12 hole muffin tray with paper muffin cases. In a mixing bowl mash the 2 bananas well. Sprinkle a little of the flour over the blueberries (this will stop them sinking to the bottom) Add the rest of the flour to the bananas, add the milk and stir until fully combined. Add the blueberries and gently stir through. Divide the mixture in to the muffin cases and bake for 20 mins or until a light golden colour on top (they won’t go as golden as regular muffins due to the lack of eggs and sugar)

Enjoy

Em xx

8m +, Savory

Secret Sauce Bolognese

  • Suitable for 8m+ (you may want to blend a little)
  • Can be frozen
  • Contains: Meat

Need to sneak some extra veg into your little one, then look no further. This bolognese is a great way to get a whole range of vegetables into a meal without anyone even realising they are there. This also be a fantastic way of sneaking so veg into the meal of a little one who doesn’t eat their greens, hence the “secret” in the title…sssh!
The great thing about this dish, apart from it being healthy and quick to prepare is the depth of flavor, all those hidden veggies really create an amazing rich sauce so it’s something the whole family would enjoy.

Ingredients:
250g low fat minced beef
1 tin chopped tomatoes
1 carton (small) pure tomato paste
1 small onion
2 cloves of garlic
1 teaspoon of pesto (homemade or jar)
Approximately 5 mushrooms
handful of kale or spinach
2 handfuls of mixed veg (I used peppers, carrots and aubergine but you can use anything you have)

Method:
In a blender put the kale or spinach, mixed vegetables, half the tomato puree, the juice from the tinned tomatoes, 1 clove of garlic, the pesto and blend to a smooth thick liquid.
Place a frying pan on a medium heat and add a small drizzle of oil, the onion to soften but not brown, once soft chop the second clove of garlic and add to the onion, finely slice the mushrooms and also add to the pan. Stir in the mince and allow to cook foe 5 minutes. Stir in the vegetable blend, the tinned tomatoes and the remaining tomato puree. Allow to heat through and serve.

And there you have it, a super veg filled bolognese that even the most anti-veg person will love.

Em  x