Thanks to the busy holiday season we were a little more unhealthy than we might usually be. In fact I still have some ready made pizzas in the fridge that hubby and I were eating for a quick and easy lunch. One of the unhealthiest things we gave Mr B was some fish fingers. Now don’t get me wrong if you buy ready made fish fingers I’m not judging, but for us the amount of wheat and salt or the type of acidity regulators in the ingredients just don’t sit right with me when it comes to our little man’s maturing gut.
Anyway, so since he just loved eating fish in any form I thought I would try make my own fish fingers.
(This recipe depends on how much fish you have so just keep adding more of each ingredient as you need it)
White fish (we used Hoki)
Set up the ingredients in their own dishes and cut the fish into strips.
Dip the fish strips into the flour first (coating the whole piece at each stage), then the egg and finally the coconut.
Fry immediately in a medium pan with oil of your choice. For this recipe I would suggest coconut oil but olive will do too.
Let them cool before serving, we also checked each piece for bones when we were cutting them into strips.
We served this with homemade potato and sweet potato chips coated in rosemary.
I love Italian food, all of it, every inch of pasta and lasagne or pizza and calzones! My all time favourite though is Gnocchi, it’s tasty, simple and you can add any sauce to make it great. Italian is by far my favourite food group but of course it’s loaded with carbs and gluten and well that’s just not going to work for little Mr B’s virgin gut. So I had to make some changes if I was going to introduce any of it into his diet. You may have already noticed we use rice pasta as a replacement for wheat pasta but since I’m making my own Gnocchi from scratch I thought I would also replace the potato with pumpkin to make sure there was more the one veggie in this too.
It was a hit at dinner time, although I should have made the pieces a bit smaller as they turned out a bit gluggy (as gnocchi can be) and it was sticking to the roof of his mouth so he was eating it like a dog eating peanut butter and I ended up cutting it a bit smaller for him 🙂 other than that these went down a treat!
600g cooked and cooled pumpkin
75g coconut flour
100g white spelt flour
1 tsp minced garlic
1 tsp dried rosemary
1 red onion diced
1 can diced tomato
A handful of regular spinach chopped
Handful of baby leaf spinach chopped
Mash the pumpkin with a fork, add 1 egg and garlic and mix with the fork. (Make sure you let the pumpkin cool or you will cook the eggs who you add them and the mixture won’t stick together).
Add the coconut flour and give it a good stir through (with a spoon if you like) till it is completely mixed in. Let it sit for a few minutes (I had to change a nappy, so I probably let it sit for about 5min) as coconut flour really absorbs liquid. Then add the other egg and the spelt flour and give it a really good stir till it forms a sticky dough. Break off little balls and add them to boiling water. When regular gnocchi is cooked it rises to the top of the water but these didn’t so I just and to keep taking one out and checking it. You may have to do the same. Ours took about 10-15 min to cook and they stayed a little bit sticky which normal gnocchi doesn’t.
While that us cooking fry your diced onion until cooked. Add the can of tomatoes and simmer to they are warmed through, then add your spinach and cook till wilted. This took just a little shorter than the 15 minutes the gnocchi took.
Hubby and I sprinkled some Parmesan cheese on top which finished it off nicely but Mr B just had it plain.
We’ve always made our burger patties ourselves and now that we are feeding a cute little man with a virgin tummy we are being eve more careful with our ingredients than ever before. I really thought our burgers would have to be for adults only as we usually use tomato sauce and BBQ sauce in our recipe, not to mention salt and pepper. I still wanted them to have some flavour and not be to dry or just fall apart when cooking and so I concocted this recipe.
3 tbs diced tomato (we just used some from a can)
2 tbs breadcrumbs
1 tbs mixed herbs
1 tbs rosemary (I love rosemary with meat)
Mix it all in a bowl, I find using my hands really works it in well. For into small balls and place into a hot pan. Flatten with a spatula and fry till brown on both sides. For Mr B I noticed if it was a little bit blackened it would be to hard for him to eat so try not to over cook it.
This seems to be the main way we feed our darling Mr B., we make our own meals and he just gets the healthy stuff from it. In today’s case we had yummy fajitas but weren’t happy to give our son sour cream, wraps or the cheese we had so basically we just left all that off and gave him the good stuff.
Chicken and tomato Recipe:
1 red opinion
1/2 capsicum (red pepper)
1tsp dried rosemary
1 large chicken breast diced
1 can red kidney beans
1 can chopped tomatoes
Dice and fry the onion and capsicum until onto goes a bit transparent. Add the rosemary and chicken and fry till it’s cooked through.
Once it’s cooked add the beans and tomato (whee we used canned goods we try and go for organic) and simmer for about 10-15 min.
Busy, busy week in our household. Besides the usual run up to Christmas events and stuff, I took a few extra shifts at my old job to help out so our meals have taken a slight back-seat! Which is working out pretty well for us because little Mr B is having some terrible teething troubles and food has taken a big back-seat anyway. But between all that we have had some winners every so often and this one was a firm favourite with Mr B 🙂
It’s the usual Macaroni and cheese but I’ve stuffed it full of veggies and tried hard to get rid of as much dairy as I could.
So here is the recipe and see how you go:
(We used a standard sized baking dish but you might need to use less/more ingredients depending on the size dish you end up using)
1/2 head of broccoli
Put it all in the dish and give it a stir
For the sauce:
90g butter (I was going to use coconut oil cause I wanted to make it completely dairy free but forgot)
90g spelt flour (I say this is gluten free but someone mentioned to me that spelt still has a type of gluten in it so will have to do some research into that)
1l almond milk
Melt the butter over a low heat and stir in the flour till it forms a paste. Slowly stir in the milk and nutmeg until it thickens up and pour it into the baking dish over the above mix. Give it a quick stir to mix it all up thoroughly.
We didn’t add any cheese to this but topped it with a sprinkle of mixed herbs.
Bake in a preheated oven of 180deg for about 30min.
This is another one of those go to meals in our home, especially when I don’t have time to make something or I want to use up extra veggies. You can basically substitute any of the veggie ingredients and it should still come out great (hence the name, it’s impossible to get it wrong).
I must admit we have been trying to keep Mr B from having too much dairy, in fact I never use it in his homemade meals but I wanted to change up the original recipe and leave out the wheat flour, so I thought I would leave out one ingredient at a time. Next time I make it I will try a dairy free version instead. Oh and I should mention we have a Bellini, which is the cheaper version of the Thermomix, so if you don’t have either of those you can try make this in a food processor or just grate the vegetables and mix it all up in an ordinary bowl.
1/2 c flour (I used spelt)
1/2 c butter (really soft or melted)
1 c milk
1 c cream
1/2 c grated cheese
1 tsp Mixed herbs
Any veg you like, we used: 1/2 capsicum, 1 tomato, 1 carrot, half head broccoli, bunch of asparagus
In the Bellini (food processor, thermie or grated) blend the capsicum, carrot and the tomato on sp 5 for 5 sec.
Meanwhile chop up the broccoli and asparagus into nice chunks and add to the bowl, mix on sp 2 for 5 sec
Scrape down the sides and add the rest of the ingredients and mix on 1 for 1 min.
Pour it into a greased pie dish, sprinkle with a handful of cheese if you want and bake at 180 deg for 40 minutes.
If you have any questions about cooking with the Bellini, please feel free to ask us and we will try our best to help you out 🙂
One of our definite go-to meals is Spag-Bol. My husband loves it, it’s easy to make and it’s fun and messy for Mr B.
Obviously you can just make this however you like, but here is our recipe for those of you who want it 🙂
2 cloves of garlic
1cup of peas and sweetcorn
1can diced tomatoes
Dice up your onion and garlic and fry it with the rosemary till cooked through.
Add your mince and brown it.
Add all your veggies and the can of tomatoes and simmer until they are all cooked through.
Serve on a bed of rice pasta. We only use rice pasta in our home because we are trying to eliminate any gluten based products from our diet but of course any pasta will do.