Nutritious and simple meals ideas for toddlers.
And not only for toddlers.
Avocado and chicken balls
This is a simple yet nutritious meal for the whole family. I use left over potatoes, pieces of red pepper. The choice is yours.
- 200g cup cooked chicken
- 1/2 large avocado
- 100g cherry tomatoes chopped (potatoes, peppers, optional)
- 1 cup of spinach (optional)
- 1 egg, lightly beaten
Preheat oven to 200 C (390 F) and brush a muffin tray with butter or olive oil or coconut oil.
Finely chop tomatoes, chicken, and wilted spinach and mash avocado.
Combine chicken, spinach, avocado, tomatoes and egg in a bowl, mix well.
Distribute evenly into the prepared muffin tray.
Bake for 20 mins or until golden
Very veggie muffins
- 10 large eggs
- ¼ cups milk (60ml)
- broccoli (150g) chopped finely
- 400g cooked meat like sausage, chicken
- 200g fresh spinach
- 200g tomatoes (I use cherry tomatoes)
- 1/2 onion
- 2 tbs herbs like parcel, dill, basil or a mix of all herbs
- ½ cups double cream (120ml)
- Soften the onions by sauté your onion for few minutes until soft.
- If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
- Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin.
- In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
- Get all your veggies diced up and ready to go.
- Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
- Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
- Remove from the oven and let cool for 5-10 minutes before running a butter knife or a spatula around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.
Mac and Cheese Muffins
- 200g of cooked pasta of your choice (100g of dry macaroni)
- 1 tb of flour
- 250ml (1 cup of milk)
- 3oz (94g) of grated cheddar cheese like strong cheddar, I add some feta, otherwise it is a bit bland.
- 3oz of grated Gruyere
- 10oz (285g) of frozen, defrosted and chopped and drained spinach or use fresh
- 1 whole egg plus 1 egg white
- Preheat oven to 200C°, grease the muffin cups with butter or oil
- In a small saucepan melt butter over medium heat. Add the flour, combining with the butter until thick. Add the milk and garlic and turn the heat up to bring the mixture to just under the boil. Add the cheese and mix it well but gently until well combined into a sauce.
- Take the pan with the cheese sauce off and mix in your egg and egg white. Mix well.
- In a large bowl, combine the pasta, cheese sauce, spinach, salt, pepper together. Spoon the pasta into the cups of your muffin tin.
- Bake for 15 minutes until golden. Leave to cool for 5-10 minutes before removing from the tin.
Mini fish pie bites
This is a great dish for little ones and perfect for toddlers who likes to feed themselves.
- 2 medium baking potato (Albert Bartlett Rooster potatoes are ideal)
- 280g of salmon fillet
- 1 small egg
- 60g of grated cheddar
- 4 tb of frozen peas
- 2ts of dill or chives chopped
Potato cooked in a microwave 4 minutes on one side and 4 on the other, stand 1 minute.
Heat the oven to 200C°. Wrap the potato in foil, place on a baking tray and bake for 1 hour 15 mins. Wrap the fish in foil, put on the same tray and continue cooking for 10 mins until opaque and cooked through.
- Once cooked, scoop out the filling. Flake the fish, discarding the skin and removing any bones.
- Grease a baking tray with a little oil. Mash the potato, then mix through the flaked fish, veg, chives, cheese and egg. Allow to cool a little, then take golf-ball sized dollops of mixture and form into little croquette shapes. Arrange on a foil-lined tray and chill in the fridge for 30 mins.
- To cook, put on a baking tray and cook for around 15 mins or until golden and cooked through. The inside will be very hot so make sure it's cooled enough before serving to your little one
If freezing, put the tray in the freezer instead. Once frozen, transfer to a freezer bag and take them out when needed. Thoroughly defrost in the fridge before cooking.
Turkey swiss style balls
450g of turkey mince (or any other meat or mix)
1 grated courgette
100g of Jasmine or white rice
1 medium onion, finely diced
1 clove of garlic
1 pot of vegetable or chicken stock
1 can of tomato sauce of your choice
100 ml of boiling water
Mix together mince, row rice, egg, diced onions and garlic.
Form small balls (size of a pin ball)
Spray a bit of oil in a pan and fry the balls for 2-3 minutes on two sides.
In the meantime, dissolve the stock in 100 ml of water, mix with the tomato sauce.
Use a large pan to heat up your sauce, put the turkey balls in the pan and continue to cook for 30 minutes
Depending on how you like your sauce you can add yogurt to make it taste softer.
White fish, cauliflower & potato purée
- 1 medium baking potato
- 1 small piece haddock fillet (or cod or pollack), about 150g
- ½ small cauliflower cut into florets
- a splash of milk or knob of butter
- Heat the oven to 200C/ fan 180C/ gas 6. Wrap the potato in foil, place on a baking tray and roast in the oven for 1 hour 15 mins. Wrap the fish in a piece of foil, put on the same tray and continue cooking for another 10 mins or until opaque and cooked through.
- Meanwhile, bring a pan of water to the boil, place a steamer on top and steam the cauliflower for around 8 mins or until tender.
- Once cooked, halve the potato and scoop out the filling. Flake the fish, removing any bones and discarding the skin.
- Blitz the cauliflower, potato and haddock, adding a splash of milk or knob of butter if you like, to loosen the purée.
Pea pesto with pasta shapes
A fresh and flavour-packed homemade pesto with peas and pine nuts, that you and your toddler are sure to love. Perfect for when your child is moving onto more substantial meals
For the pesto
- 50g frozen peas
- 20g pine nuts, toasted
- 20g parmesan cheese, grated, plus extra for sprinkling on adult portion
- around 8 basil leaves
- 5 tbsp extra virgin olive oil
- Cooked pasta shapes
- Tip the peas into a food processor, along with the pine nuts, Parmesan, basil and olive oil. Blitz until smooth. You may need to use a spatula to scrape the sides of the bowl a few times. It should be a really smooth consistency with no chunks of pine nut for babies.
- Cook the pasta according to the pack instructions, then stir through a little pesto. Babies should need about one teaspoon for a serving.
- Cover and keep the remaining pesto in the fridge for up to 3 days.