3 meals a day
Blueberry, flax and oat muffins
Muffins!! Most kids’ eyes light up when they see a tray of freshly baked muffins, am I right? And the great thing about them is the flavour combinations are endless and it’s so easy to fill them with so much good stuff to satisfy their tummies. I always try to add extra fibre and protein. … Continued
Coconut cashew, cream and strawberry cups
This recipe is great for breakfast or a snack. It can be prepared the night before in individual portions for the days ahead. The chia jam can be made with any berries you like. This snack is a good source of protein and fibre for our little ones.
Quinoa Pilaf with beetroot, tempeh and tahini
My family loved this meal. It has a great variety of textures and flavours. You could serve this with barbecued meat instead of the tempeh and roast any vegetable/s you have on hand. The tahini sauce also goes really well with sweet potato or pumpkin. I have made this recipe with the intention of leftovers … Continued
Pea, ricotta and dill savoury pancakes
Fluffy, high in protein, these pancakes are great for breakfast, lunch or snack. These are guaranteed to leave your kids satisfied. This recipe works with your choice of cottage cheese or ricotta. They are really yummy and great served with yoghurt for an extra bit of protein.
Eggplant and lentil lasagne
I know eggplant can be a vegetable that a lot of kids don’t get too excited about but this eggplant melts in your mouth just like a sheet of lovely egg pasta. This recipe is both vegetarian and gluten free. It’s full of protein and good fats. It’s wonderfully satisfying and tastes even better the … Continued
Quinoa and sesame raw slice
Perfect for lunchboxes, this slice is nut, gluten and dairy free. Sweetened with honey and a deliciously nutty flavour from the puffed quinoa, the kids are sure to love it. You could use sultanas, dried apricots or currants instead of goji berries if you fancy.
Walnut, ricotta and pumpkin rolls
This is lunch sorted for your family for the week. You could serve these with a fresh salad to make it a full meal.These will last about 3-4 days in the fridge and can easily be frozen for up to 3 months. To reheat, place in the oven on low so the pastry doesn’t burn.
Lentil pumpkin and coconut soup with kale chips
This blended soup is hearty, comforting and perfect for the whole family. The soup is already blended so it’s puree ready for your baby. I used a chicken bone broth as the base but you could use beef or vegetable to keep the dish vegetarian/vegan.
