Category Archives: Eggs

Pumpkin, Zucchini & Fetta Mini Quiches

What glorious weather we’ve been having lately. Rafaela is taking full advantage of it too. She is much more nimble on her feet and one of her favourite words is ‘Outside’. The great thing is that she knows she has to have her shoes and hat on before she can go out there which is a great little habit! When the weather is great we try and spend as much time outside getting some much needed vitamin D. So we have been considering what makes a good ‘movable feast’. We had a somewhat impromptu picnic today with the family and we made crispy tofu rice paper rolls. Really straightforward… but not quite bubbachoo friendly right now, but great for your bigger kids!

Another great ‘movable feast’ item is the mini quiche. It’s also a great way to use up leftovers and hide vegetables, which is my new task. Therefore this recipe is totally interchangeable with a number of tasty combinations. Think ham & cheese, mushroom, spinach & fetta, corn etc.

Rafaela seems to have regained her true ‘Hunter’ appetite. She is currently well (aside from a weird rash). No congestion and no teething. Outside of just eating pasta she hasn’t been very adventurous, though she is starting to show a need for independence and eating by herself. She has the coordination down pat, just can’t work out how to get the food on the fork or spoon, I’m sure we will have some kind of stabbing cutlery injury any day now.

Enjoy!

Ingredients (Makes 12+)

1 Zucchini grated

½ Butternut Pumpkin, peeled & cubed.

½ cup of Cheese (Try Grated Gruyere, Cheddar or Fetta)

3 – 4 Eggs

½ cup Milk or Pouring Cream

Fresh or dried Chives, finely chopped.

1-2 sheets of Puff Pastry

12 hole cupcake tray

Salt & Pepper for seasoning

Method:

Pre-heat oven to 180 degrees, toss the cubed pumpkin with a little splash of olive oil and salt & pepper.  Spread the pumpkin on to a tray lined with non-stick baking paper and roast in the oven for 20-25min until cooked, remove from the oven and cool. Prepare the cupcake tray with a light brushing of olive oil. Defrost the puff pastry and cut out enough rounds to line the holes of the tray. They do not need to line the entire cup. If you want to be a bit more health conscious or frugal with the pastry then you need just enough to make a little cup.

Place the zucchini in a small fry pan and cook gently for 2 minutes, remove from the heat and cool. Prepare egg mixture by whisking eggs and milk together. Then lightly season with salt & pepper.  I like to do this in a jug so you can easily pour the mixture into the individual cups

Fill up the pastry cups with pumpkin (2-3 cubes per cup), zucchini, cheese and chives. At this stage you can add any additional ingredients (Little ham or bacon is nice) evenly fill each cup with enough egg mixture to cover the pastry or to just the lip of the pastry.

Place the trap into a 180 degree preheated oven and cook for 25-30min until the pastry is golden and puffed and the filling is firm.

To freeze, make sure that they are completely cooled first. To reheat, wrap them in foil and place back into the oven. Adjust timing based on thawed or frozen.

A Moveable Feast - Pumpkin, Zucchini & Fetta  Mini Quiches

A Moveable Feast – Pumpkin, Zucchini & Fetta Mini Quiches

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Zucchini, corn, carrot and cheddar loaf

Wondering what to make for the kids lunch boxes this week? Why not try this Zucchini, corn, carrot and cheddar Loaf? I found this recipe on a recent trip to NZ. I had the chance to go through archived Donna Hay magazine in her IPad App and found this in a old Kids issue.We love a good loaf at home, however they are usually sweet ones. I made this loaf in about 10-15 minutes, this was the time that Rafaela sat down and ate her lunch. So it is very easy and very quick. We have a walking toddler on our hands now, so cooking can be quite acrobatic at the moment and I will say that kitchen looked like a bomb had hit it!

The original recipe calls for grated cheddar. I had a mexican cheese medley in the freezer and introduced a lone carrot sitting at the bottom of the vegetable tray. The texture is light and fluffy, yet dense enough to remain in tact if toasting or using as a sandwich. It is best served with some extra sliced cheese and tomato chutney.

Zucchini, corn, carrot and cheddar loaf

2 ½ cups self-raising flour

1 ½ cups grated cheddar cheese

1 cup grated zucchini

1 cup sweet corn kernels

1 cup of grated carrot

2 green onions (Scallions) sliced

2/3 cup Canola or Sunflower Oil

1 cup of Milk

2 eggs

Sea salt and cracked pepper

Cheddar and Tomato Chutney, to serve.

Method

Preheat oven to 180 degrees (350 F). Place the flour, grated cheese, zucchini, sweet corn and green onion in a bowl and mix to combine. Place the oil, milk, eggs, salt & pepper in a separate bowl and whisk to combine. Add the zucchini mixture and stir until well combined. Pour into a lightly greased 8cm x 22cm (1.75 litre capacity) loaf tin lined with non-stick baking paper. Bake for 55-60 minutes if until cooked when tested with a skewer. Serve with the cheese slices and chutney. Serves 8

Slice of the loaf

Slice of the loaf

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Sunday’s Sugar Free Yoghurt Pancakes

Now that I’m back at work, we celebrate the weekend and what better way to celebrate than with a big hearty breakfast. Saturday’s are reserved for Bacon and Eggs. If you ever wanted to know what food I could not live without, it would be eggs. I could open up a café and just serve eggs, any which way. Sunday’s breakfast is either eggs again, served a different way or Pancakes. I found this recipe on the Wholesome Baby Food site. It was one of the first finger foods I made for Rafaela. It’s perfect for breakfast or as a snack. The recipe makes enough for the whole family and more, enough to freeze for later. I like this pancake recipe because it feels healthier and has a real depth of flavour… until you slather it in syrup.

I use Quinoa flour, which makes a denser pancake than you may be used to, however there is a little technique I use to make them fluffier. If you separate the egg yolks from the whites, whip up the whites until white and foamy then fold them in to the mix before you start to cook. You can do this making any pancake recipe and you will notice the difference.

There are a few substitutions below in regards to milk and flour. I also substitute one of the eggs for a banana, it adds a little something different to the taste and this would be the appropriate substitute for any egg allergies.

Sugar-Free Yoghurt Pancakes (Makes between 20+ medium size pancakes)

Ingredients:

  • 2 1/4 cups Wholemeal flour or Quinoa Flour or Rice Flour
  • 1 teaspoon bi carbonate soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • dash of ginger
  • 2 cups whole milk (you could sub. with rice/almond/soy milk if desired)
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 cup plain yogurt (I use the Jalna Bio dynamic Organic Natural Yoghurt)

Method:

Combine all of the dry ingredients in a large mixing bowl and set aside.

Combine the wet ingredients in another bowl and whisk together until a bit frothy. (For fluffier pancakes, separate the yolks from the whites. Whisk the whites until white and frothy and fold into the mixture before you are about to cook)

Fold the liquid mixture into the dry mix and stir until just combined.

Lightly grease a non-stick frying pan with; coconut oil, butter or olive oil. Heat the pan on a high to medium heat. You need the pan relatively hot but not smoking.

Using a 1/4 cup measuring cup, pour batter onto a heated frying pan

Flip pancakes when they have bubbles throughout. If you were to add fresh fruit, sprinkle them into the batter before you flip.

Some serving suggestions: organic maple syrup, agave syrup, yoghurt or fresh fruit.

These are a great snack item to have frozen. You don’t need to defrost them, just put it straight into the toaster or into a sandwich press.

 

Sugar Free Yoghurt Pancakes

 

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‘Tis the season for… Gluten free Gingerbread Men

While Raff has sprouted almost three teeth, she can’t quite bite into a cookie yet. If she could, this would be the type of cookie for her. I found this recipe on the healthychef.com. It is a really easy recipe and she has other variations for nut allergies.

This is my first attempt at making cookies of any kind. I have always found the task a bit daunting; they either come out rock hard or super soft, never just right. I guess that is the trick with baking, it needs just a little bit more attention. My little men look a bit spotty, that’s because I should have minced the dates finer, the workings of baking while baby is napping!

Merry Christmas.

Gluten Free Gingerbread MenGingerbread Men

Ingredients:

280 g  almond meal (ground almonds)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon gluten free baking powder
4 fresh soft pitted dates (60 g), finely ground.
50 ml cold pressed olive oil, macadamia or coconut oil
2 tablespoons of honey, maple syrup or brown rice syrup
1 teaspoon vanilla bean extract
1 egg white

Method:

Combine almond meal, dates and spices in a food processor. Process until combined and mix is crumbly.
Add olive oil, honey, vanilla + egg white. Process again until a soft dough forms.
Remove the dough and flatten down slightly between 2 pieces of baking paper – about 3 mm thick.
Refrigerate for 1 hour to allow the dough to firm up. If in a hurry, place in the freezer for 20 minutes.
Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper.
Bake at 150 degrees for 30 minutes or until golden. Remove from the oven and cool.
Makes 10 to 12

To decorate, melt a little white, milk or dark chocolate and spoon into piping bag made and decorate gingerbread with smiley faces and buttons.

Reference: http://www.thehealthychef.com/2012/11/gluten-free-gingerbread-men/

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‘Tis the season for Turkey & Quinoa Meatloaf, gobble gobble!

Tis the season indeed! This year will be our first Christmas with Rafaela and the excitement is slowly growing. The tree is up and the ham is en-route! She has no idea what is going on, she was given her first gift the other day and just ripped and ate the paper.  On the bright side she was eating with her hands…

What I do love about Christmas is the copious amounts of food. My family have a pot luck type soiree, while it’s more of a traditional affair on my husband’s side. Turkey tends to be a quintessential meat at both events. I thought to myself what a great meal for babies at Christmas, all that excitement and energy. Remember that Seinfeld episode when Jerry feeds his girlfriend Turkey so she would fall asleep and he and George could play with her antique toy collection, Priceless! While it does contain certain amino acids that bring on sleep it’s a combination of things that make you sleepy after turkey, usually all the other food and alcohol that goes with the feast.

Regardless, Turkey is a great lean protein; it was one of the first meats I tried. Most supermarkets have a select range of turkey products and its pretty affordable.

Below is a super healthy and protein packed meal for the whole family. While meatloaf is not normally a glamorous meal, you can dress it up by wrapping it in thin rashers of bacon for the Christmas table. Adding Quinoa gives the loaf a great nutty flavour and actually keeps it quite moist. I’ve provided a healthy glaze that is suitable for babies. For older kids you can use the standard tomato sauce type glaze.

Enjoy and Merry Christmas.

Turkey & Quinoa Meatloaf 

Ingredients

1/2 cup quinoa

1 cup water

1 teaspoon olive oil

1 small onion, chopped

1 large clove garlic, chopped

500g ground turkey

1 tablespoon organic tomato paste

2 tablespoons Worcestershire sauce (optional)

2 egg yolks

1x zucchini & carrot, grated

Handful of Cheddar cheese

Glaze (Combine these two ingredients in a small bowl):
• 1 Can organic tomato paste
• 1 Tablespoon apple cider vinegar (or more if you’d like your glaze to be a little thinner consistency)
optional: add 1/8 cup of honey to sweeten glaze

Method

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Preheat an oven to 180 degrees C and line a loaf tin with Baking paper.

Heat the olive oil in a fry-pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

Combine the turkey mince, cooked quinoa, onions, zucchini, carrot, tomato paste, cheese, Worcestershire sauce and egg, in a large bowl until well combined. Shape the mixture into the loaf tin. Either brush on your chosen glaze  or add rashers of bacon, ensure you tuck in the ends to avoid curling.

Bake in the preheated oven for 50-60 minutes  The loaf is ready when your meat thermometer reaches 70 degrees C . Let the meatloaf cool for 10 minutes before slicing and serving. Add your seasoning to your portions and cut a slice into fingers for the baby.

Keeps in the fridge for 2 days and freezes well.

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Super Banana & Blueberry Quinoa Muffins

This is a really easy little recipe I found on the Wholesome Baby Food blog, just tweaked. It is full of ‘super foods’ Quinoa and blueberries, great for the family if you’re looking for a sugar free treat. I usually give them to Raff as a snack or serve them with yoghurt for breakfast. They freeze extremely well.

The main benefit of these little gems is the Quinoa (pronounced ‘Keen-Wah’); it’s a great little seed that comes in many forms. I have been using the whole seeds and flakes. This ‘super food’ is packed with protein, and also a great source of iron and fibre. As a family we use the whole seeds within omelettes and salads. For Rafaela we use them with mashed vegetables, stews and fruit for breakfast. It is also great to freeze and grab when heading out the door to beef up the pre-made pouches. This is what I call Raff’s fast food.

Shopping tip: It is readily available is supermarkets, you can find whole seeds, flakes and flours in the Coles health food isle. I bought a 1 kg bag of whole seeds from Costco for $11.99. Bargain!

The recipe below uses quinoa flakes, which is also great for porridge.IMG_1227

Banana & Blueberry Quinoa Muffins

This recipe makes 24 Mini Muffins

Ingredients

2 mashed Bananas

¾ cup of Blueberries (I generally use frozen berries, let them thaw slightly)

1 cup Quinoa (Flakes or Flour)

1 tsp. of Cinnamon Powder

2 Eggs*

1/2 tsp. of Baking Powder

¼ cup of Maple Syrup

2 tsp. of Vanilla bean paste.

Smallest pinch of salt

Method:

Pre heat a fan forced oven to 180 degrees

Mix together all the wet ingredients in a bowl, until well combined.  Add dry ingredient to the bowl and mix well.

Lightly spray a non-stick mini muffin pan with some Coconut Oil cooking spray or canola oil spray.

Spoon the batter into the pan and cook for 10-15min, or until they are golden brown.

*Check out my previous post on Egg substitutes

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Simple ingredient substitutes

Remember when you were pregnant and they said no more soft cheese, no more processed meats, avoid seafood and pre-packaged salads. Well starting solids is a very similar mine field.  You might find out early on through breastfeeding if you child has any major intolerance’s  Otherwise it’s a game of Russian roulette! No it’s not that bad.

However our little babies have immature digestive systems and their little organs may not be able to cope with an abundance of certain minerals a particular food may provide. ‘Which Foods When’ is a great chapter from Dr Jennifer Barham-Floreani’s book ‘Well Adjusted Babies’. You can buy the chapter as an eBook from her site.  I find it extremely informative and it has great tables that can be printed and stuck on the fridge.  From all the various research I’ve done, most professionals in this field tend to recommended trialing new foods on their own and over a period of 3 days to monitor any reactions.

If you’re like me and ask Dr Google everything – “Can my baby have smoked salmon?”.  You will find an absolute wealth of information,. So far I’ve found the internet the most helpful tool and the iPad the second on this whole parenting journey.  The best thing is we have access to this information at our finger tips, it is always evolving and improving as more and more research is conducted. Just ask your mum when you ate eggs and had cow’s milk as a baby.

Below are some substitutes for common allergens. I’ve used all three and they have worked perfectly fine.

Egg Substitute

As a binding agent (Hold it together):

1 banana for 1 egg
1/4 cup apple sauce for one egg
1 tablespoon of ground flax seeds mixed with 2 to 3 tablespoons of hot water – allow thickening and cooling then use.

As a Leavening agent (Help it rise):

1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Wheat-free (and gluten-free) flours:

Rice flour is the easiest and cheapest flour to use as it is found is almost every supermarket. You generally substitute cup for cup in recipes. Other flours include; tapioca starch, potato starch and potato flour.

All-purpose flour mix

4-1/2 cups White Rice Flour
1-1/2 cups Potato Starch (not potato flour)
3/4 cup Tapioca Flour (also called tapioca starch)

Cow’s Milk protein:

Dr Jennifer Barham-Floreani (B.App.Clin.Sci, Chiropractic) talks extensively about pasteurised milk’s allergic nature and its effects on infants when introduced too early. Her recommendation is to slowly introduce products with the protein between 12 – 18 months of age. She starts with Organic goat’s milk, moves into cheeses and yoghurts and then organic cow’s milk. I would highly recommend purchasing the e-book ‘Which Foods When’ from her website for $7.95 (This is an excerpt from her book ‘Well Adjusted Babies’)

Soy, rice, potato, almond, oat and coconut milks are all possible substitutes for cow’s milk. These are all readily available in supermarkets especially organic varieties. If you aren’t dealing with a soy allergy, soy milk is a good option because it has similar amounts of nutrients to cow’s milk.

References

www.eatingwithfoodallergies.com

Dr Jennifer Barham-Floreani (B.App.Clin.Sci, Chiropractic), Well Adjusted Babies: Your complete guide to pregnancy, birth, babies and beyond, Which Foods When, Chapter 22: Page 523-565.

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