Tag Archives: toddler

C is for Cake, Christmas and Calm.

Christmas this year is going to be a bit different for us. We have friends staying for about 3 weeks, which is lovely, especially as they are more than happy to play toddler games and babysit.

For Christmas itself we are deserting our friends and going on a large family holiday to Marrakesh, which means Christmas in a hotel. Sounds pretty glam doesn’t it. However I’ll admit that part of it fills me with a certain dread – what will the food be like, will it cater for me as a “wheat free, can’t tolate much fat, can’t eat much food at breakfast” type of weirdo? I have a digestive condition that really affects my eating, so for me planning and preparation are key.

In my case I have….. rice cakes, cereal bars, dried fruit, nuts….. plus food for the toddler too as she’ll be wanting to share some of mummies.

I know we are away for actual Christmas, but that hasn’t stopped me getting into the fun of it all. I LOVE this time of year. Literally I love  it. Fortunately I also have a toddler who is embracing the Christmas season, here she is helping decorate our wheat free Christmas cake. It’s a “Twinkle Star” cake, partialy decorated in the way it is as she attacked it with a star shaped cutter when I turned my back 😉 Gotta love her creative spirit. Here is the recipe in case you missed it.

Dietitian UK: rolling out the marzipan
Dietitian UK: rolling out the marzipan – my smiling face!
Dietitian UK: It's serious stuff this cake decoration.
Dietitian UK: It’s serious stuff this cake decoration.

 

Hoping you all have a fabulous Christmas and look forward to sharing 2013 with you.

Spicy Bean Burger Heaven

I love bean burgers. They are one of those foods that want me make to turn vegetarian. But they just aren’t one of those things that I make very often. Till now.

Tonight was one of those evenings where I hadn’t got round to planning dinner, so I turned to the fridge for inspiration…. the bowl of kidney beans was calling my name. We also had  carrot and courgette’s eyeing me. Bingo.

I’ll be honest, I wasn’t expecting these to work well as I literally threw them together on a whim, but in my experience that’s often when my best recipes occur. In my opinion this is one of them.

A great recipe for Family Meals, for weaning, it’s vegetarian, gluten free, wheat free, dairy free….need I say more?! Oh, hold on… ITS TASTY!

Ingredients:

1 tin kidney beans

2 carrots

1 courgette

1 onion

2 cloves garlic

1 tsp cumin

1 tsp coriander

1 tsp garam masala

1 tsp Curry powder (I used a Sri-Lanka blend, use your favourite mix)

1 tbsp mixed fresh herbs or a pinch of dried

seasoning

Method:

  • I am a complete cheat. I used my food processor. To do this – place the beans, carrot, courgette, onions, garlic in the food processor and provess until finely chopped.
  • If you don’t have a food processor then grate the carrot and courgette, finely chop the beans, onion and garlic.
Dietitian UK: Bean Burger Mix
Dietitian UK: Bean Burger Mix
  • Shape the mix into large patties, pressing the mixture firmly together. I made 5 patties in total.
  • Place on a greased baking tray, pop into the fridge for 30 minutes to firm up. (You could make ahead to this stage and cook later or freeze them at this stage).
Dietitian UK: Bean Burger's Firming Up
Dietitian UK: Bean Burger’s Firming Up
  • Cook in a large pan or on a griddle, turning part way through cooking.
  • I served ours with salad and potato wedges.
Dietitian UK: Homemade Bean Burgers and Salad
Dietitian UK: Homemade Bean Burgers and Salad
Seriously yummy.

 

Making Fishcakes Vlog

My top 5 reasons to make Fishcakes:

1. A delicious way to get the family to eat fish, suitable as weaning food, finger food and adult food too.

2. An easy way to mix veggies into a meal (these ones have mushrooms but it could be any veg of your choice).

3. Great for the summer with salad.

4. Fun for the kids to get involved in making.

5. Can be prepared in advance then put in the oven to cook ready for dinner.

Here’s a little vlog showing my cutie pie helped and myself making ours. She promptly devoured 2 for her dinner!

Get that fish in that dish 😉

Frittata, Frattati, Frittato

Frittata. It’s a great word. Try playing around with it in your mouth. It lends itself to all kinds of twists and turns.

In our house Frittata night usually means it’s been a busy day, the cook of the house is tired and something quick and easy is needed for dinner. This recipe is satisfying to make, satisfy to cook and satisfying to eat. Plus it’s healthy, packed with high quality protein and plenty of colourful veggies. If you are the type of person who eat with their eyes then this will not fail to disappoint.

Personally I think the fresher the eggs the better. We have chickens so are very spoilt. Eggs provide a great protein source, in fact eggs are the benchmark for protein against which other protein foods are compared to.  they also contain zinc, iodine and phosporus along with the fat soluble vitamins A,D and E. Although eggs do contain about 11% fat, about half of this is monounsaturated, the healthy fat.

Onto the recipe. This is great served warm, straight from the pan with salad or cold the next day for lunch.

Recipe:

Serves 2 plus 1 toddler (withe leftovers for lunch)

5 eggs

A mix of veggies (e.g. peas, diced carrot, diced onion, finely chopped green beans and cherry tomatoes)

2 medium sliced and diced potatoes or sweet potatoes

rapeseed oil

mixed herbs

salt and pepper

  • Drizzle about 1/2 tbsp oil into a pan and saute the potatoes first.
  • After a out 5 minutes add the rest of the veggies and saute for another 3-5 minutes. Add a splash of water if it starts to stick.
Dietitian UK: Veggie and Sweet potato being Sauteed.
Dietitian UK: Veggie and Sweet potato being Sauteed.
  • Meanwhile beat the eggs, add the seasoning and herbs.
  • Spread the veggies out in the pan and try to arrange them a little so there is an even mix of them across the pan.
  • Pour the eggs into the pan and swirl it around a little so the veggies are covered.
Dietitian UK: Frittata cooking.
Dietitian UK: Frittata cooking.
  • Cook for 5 on a medium heat  and then put under the grill to cook the top surface. Cook until the top is golden and firm to the touch.
Dietitian UK: Fully Cooked Frittata
Dietitian UK: Fully Cooked Frittata

The Joys of Toddler Eating.

Yesterday I was sat having lunch with my toddler, Kezia – hummous and rice cakes with avocado and tomato. All foods that I know she likes but avocado is one that we haven’t eaten in a while.

She tasted a slice of it, pulled a hilarious face, removed it from her mouth, and in true toddler love then handed it to me. You’ve got to love the sharing of sucked on, dribbled on, slightly chewed food. The next slice met with a similar facial expression and quickly ended up on the floor. Humph, cue not impressed mummy face.

With my mummy head I was thinking “Oh I guess she has gone off avocado” but then my dietitian head thought “I wonder if she just doesn’t like the way I’ve given it to her”. Nope, I’m not on medication for these voices in my head…yet 😉

So I mushed the avocado a little and spread it onto the rice cake, suddenly it was out of my hand and into small girls mouth, being eaten and enjoyed. No more avocado on the floor and no more sharing with mummy.

Dietitian UK: The suspect Avocardo
Dietitian UK: The suspect Avocado

Why am I sharing this? I guess I wonder how many other mummies sometimes assume their little ones just don’t like a food when actually they just:

1. Don’t fancy it at that particular moment.

2. Aren’t keen on it in that form but may like it if it is given to them differently.

3. Teething or out of sorts.

Remember it takes about 10 attempts of a food for a toddler to know if they like it or not, so keep trying, keep being creative and keep smiling when that food ends up on the floor or spat out.

Aubergine Curry, gluten free, weaning friendly.

Aubergines, I pretty much love them. Those who know me well will probably suggest it’s to do with them being deep purple…. I’ll admit it that may be part of it…..I have aubergine coloured curtains in my bedroom and a purple car……but that’s not the only reason. There is someting about the meaty, chunky texture of them and the way they melt as they cook them.

So finding 2 aubergines for £1 in my local International Food Stores, I needed to get some aubergine action on the hob tonight. Here’s my aubergine curry recipe, packed full of veggies and goodness, and mild enough for my toddler to eat too, soft enough for toothless wonders and tasty weaning nosh:

Dietitian UK: Aubergine Curry
Dietitian UK: Aubergine Curry

Recipe:

1 tsp mustard seeds

1tsbp fennel seeds

1 onion

2 aubergines

200ml water

1/2 tsp tumeric

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp chilli

1 tsp garam masala

1 tsp tamarind

1 tbsp tomato puree

100g green beans

2 tomatoes

  • Heat 1 tbsp oil in a pan and add the seeds, when they start to pop add the onion and cook gently till soft.
  • Add the aubergine and saute, add the spices, stir and then add the water.
  • Let this simmer for 10 minutes, then add the tamarind, tomato puree, green beans and tomatoes. Let this simmer for another 10 minutes so the sauce is thickened and it looks glossy.
  • Serve with boiled rice.

 

Dietitian UK: Aubergine curry and RiceDietitian UK: Aubergine curry and Rice
Dietitian UK: Aubergine curry and Rice

 

Banana Bread and Butter Pudding.

Do you ever end up with slightly hard bits of bread? Wonder what to do with them? Well feeding them to the ducks and the chickens is often my response, however now I’m making most of my own bread it makes me really want to get the most out of a loaf. So yesterday I saw a couple of slightly stale slices of bread, some ripe bananas and my mind leapt to banana bread and butter pudding!

I actually made this for my toddler (lucky girl), here’s what I did…

Recipe:

  • Lightly butter the bread then tear the bread into small pieces.
  • Slice 1 banana and line the bottom of 3 ramekins with it, cover with a layer of torn up bread, 1 more layer of banana and finish with 1 layer of bread.
  • Heat the oven to Gas Mark 3 and place a deep baking tray in that can act as a bane-marie.
  • Heat about 100mls milk in a pan, when it is warm (but not boiling) remove from the heat and add 1 egg and whisk. I chose not to add sugar but you could at this point.
  • Leave the egg mix to thicken slightly, then pour over the bread and banana ramekins. Leave it to all soak together for 10 minutes and then you may be able to add a little more. Meanwhile boil the kettle
  • Sprinkle the top with a little sugar and place the ramekins in the baking tray in the oven. Add the boiled water from the kettle to the baking tray so it comes about halfway up the side of the ramekins. Bake in the oven for 30-40 minutes.
  • It should feel set and not liquidy when ready to come out of the oven.

I served half of one of these ramekins with yoghurt as a dessert for my toddler, it went down VERY well!

 

Dietitian UK Banana Bread and Butter Pudding
Dietitian UK Banana Bread and Butter Pudding

Ginger Biscuits: gluten free, toddler friendly or great with a cuppa.

I’ve had a yearning to make ginger biscuits for a while and today I finally kicked myself into action and did it. My little toddler helper was very pleased to be cooking as we’ve been reading all about Maisy making Gingerbread the past few days, so making Ginger biscuits was the same in her eyes 😉

Recipe:

40g muscovado  sugar

50g rice flour

50g cornmeal/ fine polenta

2 tsp ground ginger

1tsp xanthum gum

50g margarine

2 tbsp milk

Mix all the dried ingredients together, then rub in the margarine until it resembles breadcrumbs. Add the milk a little at a time and mix to a dough (you may not need it all).

Roll out and cut into whatever shapes you like……ours had to be teddy bears and were cut by my helper.

Cook at Gas Mark 3/160C for 15 minutes. Leave to cool on a rack and enjoy.

Dietitian UK: Gluten free, toddler friendly Ginger Biscuits
Dietitian UK: Gluten free, toddler friendly Ginger Biscuits

Superhealthy oaty bars.

Flapjacks go down a storm in our house, I’m wheat free so they fill a much needed gap in my mouth. Now it seem little Kezia is a bit of a flapjack lover. In fact, as soon as she spies the tin I keep them in I get a pointy finger and a sign for “Food Now Mummy”. Cheeky monkey she certainly is.

My usual banana flapjacks use only a small amount of marg, sugar and honey, however with a hungry 1 year old and feeling inspired by a certain brand of raw food bars I decided to try something different. The results are not quite your usual flapjack (due to the distinct lack of sugar, syrup and butter!) but they make a great healthy snack for big and little people and are set to become a regular in our house already. In fact the little one even enjoyed helping me make it.

Well when I say she helped, I mean she ate half of the raisins out of the bowl, stuck her fingers in the banana, stirred the oats around and made holes in the mixture once it had been smoothed into the tray. So much fun!

These are wheat free and if you use gluten free oats they will be gluten free too. Here’s the finished product:

And here is the mess I found later on…

Superhealthy Oaty Bars
Yields 24
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
85 calories
16 g
0 g
1 g
3 g
0 g
36 g
1 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
36g
Yields
24
Amount Per Serving
Calories 85
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
9%
Sugars 4g
Protein 3g
Vitamin A
0%
Vitamin C
2%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400g oats
  2. 2 handfuls dates chopped very finely in a food processor with enough water to make into a paste
  3. 2 large or 3 medium mashed bananas
  4. 1 cup sultanas
  5. Cinnamon
Instructions
  1. Mix it all together, put into a greased and lined tray and bake at Gas Mark 5 for about 35-40 mins.
  2. Slice it up whilst it is warm and leave to cool (if it lasts that long!).
beta
calories
85
fat
1g
protein
3g
carbs
16g
more
Dietitian UK http://www.dietitianuk.co.uk/
Enjoy 🙂

 

 

 

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