Article Tag - "family food"
My kids LOVE this dinner when I accompany it with taco shells, sour cream, iceberg lettuce, mashed avocado with lemon and some grated cheese and just let them build their own tacos! Without the dairy accompaniments, this is a vegan dish.
The recipe works with whatever beans and vegetables you have in, so feel free to experiment! Its a great way of getting veggies into the kids and for cutting down on meat, which might be perfect after Christmas indulgence!… Read more
Well, winter is creeping in, which means its time to dust off the slow cooker!
If you haven’t got one they are sooo handy for busy parents on the go – throw everything in in the morning and have a delicious dinner waiting for you in the evening.
You can adapt pretty much any soup or stew recipe for the slow cooker – just bear in mind the liquid doesn’t evaporate like cooking on the hob or oven, so not so much liquid. … Read more
My little one loves a certain brand of supermarket gingerbread men. Luckily they are the kind with no nasties, but if you have a bit of time, it is so easy to make healthy baby-friendly gingerbread yourself! And it’s a lot cheaper.
These are wheat and gluten free gingerbread cookies. They are perfect for the festive season with a cup of warm vanilla milk (any kind of milk you like with a little vanilla extract or vanilla pod seeds).… Read more
We are very excited to announce that Aileen of BabyLedFeeding.com will be joining us for another Baby Led Weaning Workshop this October. To celebrate we are featuring one of her delicious baby-friendly recipes in this months elbowroom Family Newsletter. You can also get the recipe here.
(Serves 2 adults, 2 kids)Ingredients
3 cloves garlic
10g ginger root peeled
80ml olive oil
Juice and zest 1 lime
Bunch fresh coriander (about a handful)
1 teaspoon dijon mustard
400g organic fresh salmon
2 red bell peppers
3 red onions
2 medium sized sweet potatoes cooked and peeled
Ice pop sticks
Pre-heat oven to 170ºC.… Read more
This is a lovely one from the Happy Pear boys! This makes a lovely lunch in a pitta or serve with oven baked wedges for a healthy alternative to chicken nuggets and chips.
- 2 large sweet potatoes
- 1 400g tin of chick peas
- 3 cloves of garlic
- juice of half a lemon
- 2 tbsp of tamari
- coriander paprika salt and cayenne (tsp of each)
- 4 spring onions
- 1 tbs cumin seed
- 1 red onion
- 1 bunch of coriander
- 1 bunch of flat parsley
- 4 tbs tahini
- juice of half a lime
- 8 tbs water
- 1 tbs honey (or maple syrup if for a baby under 12 months)
- handful of mint leaves finely chopped
- pinch of salt (optional)
Chop and boil sweet potato – no need to peel, just trim any dodgy bits
Tin of chick peas drained and rinsed bung in a bowl with finely chopped garlic, lemon juice, tamari, spices (hold the cayenne pepper and salt if you are feeding babies!)
I came across this recipe a couple of weeks ago and diligently tried it out for you all. It took Elsie Mai (17 months with a fine set of choppers) about a half hour to get through one of these so I think we can say they were a success! The basic recipe is quite bland – no complaints from Elsie Mai as she is sugar-free. You can add your own flavours to jazz it up a bit.… Read more