Before even thinking about whether our toddler will actually EAT their food, we have to think about what we are going to make and THEN PREPARE it. It’s little wonder why we feel a little stressed and anxious when it comes to entering the kitchen and preparing food.
A few weeks ago Ashy Bines and I filmed a video sharing a few of my favourite (and toddler-approved) recipes. If you missed it you can watch the video below:
The recipes are all easy to follow along, but I completely relate to being able to screen shot a recipe and save it to my favourites album for quick reference. One of my passions in life is making the kitchen feel easier and less stressful for you, so below I’m sharing the FULL RECIPES for the Easy Toddler Meals shared in the video PLUS two extras from my Kids recipe book (you can also download the full recipe book HERE).
I love these too 😉
- 1/2 cup oats, blended into a fine powder-like-consistency
- 1 ripe banana, mashed
- 2 whole eggs
- Coconut oil (use if required to prevent sticking)
- Fresh fruit and PURE maple syrup for serving
- In a food processor, add the oats, banana and eggs and blend until smooth.
- Heat a fry pan to medium heat and add coconut oil if required. Pour tablespoon amounts of mixture into the pan in circle shapes and cook until the top starts to bubble.
- Flip the pancakes and cook for a further 1-2 minutes or until cooked through.
- Makes approximately 6 small pancakes.
These are great to add to lunch boxes and they freeze well too. Double or triple batch at the start of the week and place the extras in a zip lock bag in the freezer for a quick and easy snack.
SIMPLE CHICKEN NOODLE SOUP
- 350g chicken thigh, thinly sliced
- 2 tbsp water or stock
- 500ml vegetable stock (low sodium)
- 250ml water
- 2 serves organic udon noodles/buckwheat noodles or pasta of choice
- 2 cloves garlic, crushed
- 2 carrots, finely sliced/julienne peeled
- 1-2 medium zucchini, finely sliced/julienne peeled
- 1 corn on the cob
- Place the chicken and first measure of water into a large pot and stir-fry until the chicken is starting to brown.
- Add all remaining ingredients to the pot and allow to simmer for 10 minutes or until the noodles are cooked and chicken is cooked through.
- Carefully remove the corn cob from the pot and slice the corn kernels from the cob, returning the corn kernels to the pot.
- Serve in bowls alongside lightly steamed asian greens.
My kids absolutely LOVE this meal and it is a huge family favourite. We prefer making it with organic buckwheat noodles, but any pasta or noodle will work.
This can also be made with tempeh or organic tofu. Alternatively you can leave the meat out completely and serve it alongside an alternative protein source.
‘HULK SMASH’ ICE CREAM/ICEBLOCKS
1 cup frozen banana (approximately 2-3 bananas) – RIPE is best
1/4-1/2 cup coconut milk or milk of choice
1 tsp child-safe greens powder (we used the Morlife Kids Greenz in the video) OR 1 handful of baby spinach
Add all ingredients to a blender and blend until smooth and creamy. Serve chilled OR spoon into ice block moulds and return to the freezer for an hour for a delicious handy treats.
My kids LOVE this recipe as ice blocks and as a mum I love knowing they are getting an added boost of nutrition on even the fussiest of days.
If your kids don’t love banana you can swap it for mango. You can also add vegetables such as zucchini and avocado to the ice cream for even more nutrition.
HEALTHY BANANA MUFFINS
- 2½ cups gluten free self raising flour (you can use any blend EXCEPT coconut flour). I often use a mixture of buckwheat flour and almond meal and then add 1 tsp baking powder)
- 1 tsp bicarb soda/baking soda
- Pinch salt
- 1 cup ripe banana, mashed (approximately 2 large bananas)
- ½ cup rice malt syrup
- 3 eggs, whisked with a fork
- 1 cup almond milk (substitute with coconut milk for nut free option)
- 2 tbsp coconut oil, melted
- Preheat oven to 180 degrees celsius and prepare muffin tray with moulds.
- Sift the flour and bicarb soda into a bowl and add the salt. Set aside.
- In a second bowl, whisk together the eggs and rice malt syrup and add to the dry ingredients. Add the almond milk, melted coconut oil and finally the mashed banana and combine until the mixture is just combined.
- Pour the mixture into the loaf tine and place the tin into the oven.
- Bake for 30 minutes or until cooked. Dependent on the size of your muffins, check by poking with a thin baking stick or knife. If the knife returns clean, remove the banana muffins from the oven and allow to cool in the tin for 10-15 minutes before turning onto a wire rack to continue cooling. If the banana bread requires further baking, reduce the heat to 150 degrees celsius and check every 5-10 minutes until ready.
- Once cooled, slice with a sharp bread knife and store in the fridge or freezer.
This recipe can also be made as a banana bread/loaf. Simply increase the cooking time to approximately one hour.
SIMPLE TOMATO PASTA
- 2 cups gluten free pasta
- 1 cup steamed broccoli, diced
- 1/2 cup passata (pureed tomatoes)
- 1 tbsp savoury yeast flakes (nutritional yeast)
- Pinch salt (optional)
- Cook pasta according to packet instructions.
- Drain pasta and add in remaining ingredients. Stir and serve warm (see, super simple).
Once prepared, you can stir through a protein option (my kids loved simple chicken meatballs (recipe in Nourished in 30), or baked salmon.
If your little one isn’t a fan of broccoli you can try steamed cauliflower, zucchini, pumpkin or a vegetable of choice.
I’d love to see your creations so please tag me on Instagram or send me your photos.
PS. NOURISHING CHRISTMAS is now available for download!
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Nourishing Christmas includes starters, mains, desserts, ‘special’ meals/drinks and a section just for kids this Christmas. It also contains the essential tools you need to overcome guilt.
The guide is available for a LIMITED TIME (until 24 December 2017 to be exact) so grab your copy today for your most nourishing Christmas yet!
The guide is $15 and we have AFTERPAY too.
Chat to you on Instagram @her.nourished xxx