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

Sugar-free Banana and Blueberry Muffins

PSX_20170501_213555

  • 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

10m +, Lunchbox Idea, Nut Free, Savory

Chicken Broccoli and Cheddar Nuggets

PSX_20170428_205813

  • 10m +
  • Nut Free
  • Can be frozen
  • Lunchbox idea

Pretty much all kids (and a fair amount of adults love nuggets) but most are pretty unhealthy and lets be honest, pretty bland as well, but not these bad boys. The broccoli and cheddar give these nuggets a fab flavour. As well as being tasty on their own they also work really well in a wrap with salad, if you want a lunch idea for older children. This recipe makes 12-15 nuggets but they freeze well so you can always make a double batch so you always have some on hand for a quick meal.

Ingredients:

  • 250g minced chicken
  • 1/2 cup of chopped broccoli florets
  • 1/2 cup of wholemeal breadcrumbs
  • 1/2 cup extra mature cheddar, grated
  • 1 egg

Method:

Pre-heat the oven to 180.

In a mixing bowl place all the ingredients and combine well using your hands. Take a baking sheet and line with baking paper. Divide the mixture, shape into nuggets (I used two spoons ) and place on the baking tray. Bake for 10-12 minutes or until the cheese in the nuggets turns golden.

 

Enjoy

Em xx

7m +, Breakfast, Gluten Free, Lunchbox Idea, Nut Free, Savory, Vegetarian

Egg Muffins

PSX_20170421_204528

  • 7m +
  • Can be Frozen
  • Veggie (if you choose)
  • Gluten Free
  • Lunchbox Idea

I always keep a bag of these in the freezer (this recipe makes 12), they defrost quickly and make a super easy meal anytime of the day. The ingredients can be changed depending on what your little one likes and whats in the house at the time. I pop all sorts in mine.

Ingredients:

  • 6 large eggs
  • 1 small potato peeled and chopped
  • 1/2 cup of grated mature cheddar
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup finely chopped tomatoes

Method:

Pre heat the oven to 180 degrees. Take a muffin tin and grease the holes with butter or your chosen oil. As equally as possible divide the vegetables between the holes. In a jug whisk the eggs to combine the whites and yolks and add a little black pepper. Pour the eggs over the veggies and sprinkle the cheddar cheese on top. Place in the oven and bake for 10 mins.

If freezing allow to cool completely first and wrap in baking parchment to prevent the from sticking together.

Enjoy

Em x

10m +, Breakfast, Lunchbox Idea, Nut Free, Savory, Vegetarian

Sugar Free Oat Bars

PSX_20170416_202902

  • 10m +
  • Ca Be Frozen
  • Vegetarian
  • Nut Free
  • Diary Free (replace butter with coconut oil)

Ok, before I start, when I say sugar free on this occasion I mean there is no added sugar, syrup or honey. Because they are made with fruit there is of course naturally occurring sugars.

My monster hates porridge I have tried adding all sorts to it but just like his mama, he still hates it. So I needed a quick and easy breakfast alternative. Because he is still under 12 months I couldn’t use honey, but after playing around with quantities I have finally found our perfect mix, as approved by baby….oh and me, cos I keep stealing them…opps!

Ingredients:

  • 150g oats
  • 1 tablespoon of desiccated coconut
  • 50g butter
  • 2 bananas
  • 5 pitted dates
  • 4 tablespoons of apple juice.

Method:

Pre-heat the oven to 180. Line a small baking dish with baking paper. In a mixing bowl combine the oats and the coconut. Then using a food processor or a hand blender, blitz the banana, dates, butter and apple juice, until you have a sticky mixture. Add this to the oats and coconut and mix well, so that everything is coated. Spoon into the baking dish and pop in the oven for 20 minutes or until the edges start to brown.

When cooked remove from the baking tray and allow to cool before cutting into your desired size.

Keep in the fridge for up to 3 days or wrap individually and freeze.

 

Enjoy

Em x

10m +, Lunchbox Idea, Nut Free, Savory

Chicken Meatballs

 

PSX_20170412_205437 (1)

  • 10m +
  • Can be Frozen
  • Nut Free
  • Lunchbox Idea

My monster is well and truly into feeding himself now, and he’s asserting this new independence on a daily basis. So the majority of foods need to be things he can grab with his hands (or not instantly fling off the spoon and across the room, lol) So this week I introduced meatballs to the menu. Not only are they great for grabby little hands but they work for all ages. Need a lunchbox idea, you could also chuck them in a wholemeal finger roll for a homemade sub sandwich!

These chicken and tarragon meatballs are really quick to make, low in fat and high in flavour and can be popped in the freezer once cooked so you can do a big batch at once if you choose to (I normally make a double portion to freeze). They work really well with both tomato and cream based sauces so you can mix it up depending on favorite tastes.

Ingredients:

  • 250g minced chicken
  • 1/4 cup of wholemeal breadcrumbs (you could use gluten free bread in your little one has an intolerance)
  • 2 tablespoons of dried tarragon
  • 2 tablespoons of grated onion

Method:

Preheat the oven to 180 degrees. Pop all the ingredients in a bowl and mix well using your hands, making sure that everything is distributed evenly. Divide the mixture into 15 and roll into balls. Place on a non stick baking pan and bake in the oven for 12 minutes.

Serve with your chosen sauce, with veg, pasta or in a sub.

Enjoy

Em x