toddler food

These healthy no added sugar pumpkin bean muffins are moist and packed with protein, iron, and fiber! Enjoy them for breakfast, snack, or add them to your kid’s lunchbox!

Kid-Friendly Pumpkin Bean Muffins

spelt flour

baking powder (aluminum-free)

cinnamon

nutmeg

ginger

banana (1 cup mashed)

pumpkin puree

egg (or flax egg)

vanilla extract

Preheat oven to 350 degrees Farenheit. Line or grease 12 count muffin pan with muffin liners. I prefer to use a silicone muffin pan.

In a large bowl, add all the dry ingredients. Stir to evenly combine.

In a food processor/blender, add all the wet ingredients. Puree until smooth.

Combine the wet ingredients into the dry ingredients and combine everything together. Don&#x27;t overmix.

Spoon batter into  the muffin cups and bake for 20-25 minutes, until inserted toothpick comes out clean.

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper

Family meals: Easy fish pie recipe

1kg Maris Piper potatoes, peeled and halved

plain flour

spring onions, finely sliced

fish

Dijon mustard

½ a 25 grams pack or a small bunch chives, finely snipped

sweetcorn

petits pois

cheddar

Heat the oven to 200C/fan 180C/gas mark 6.

Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.

Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.

Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.

Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

Microwave mac and cheese is so quick and easy to make, with just 3 ingredients and 5 minutes of cook time! It’s deliciously cheesy, creamy and tender!

Microwave mac and cheese

macaroni pasta

water 1/2 cup shredded cheddar cheese (see notes)

milk of choice (see notes)

salt

unsalted butter (optional)

cream cheese (optional)

Combine the pasta and water in a large...

Combine the pasta and water in a large microwave safe bowl. You need a large bowl (not a mug or small serving bowl) to cook this in prevent your water from foaming and spilling over in the microwave.

Microwave for 4-5 minutes, until the pasta is...

Microwave for 4-5 minutes, until the pasta is just al dente. You can start with 4 minutes and add an additional minute if needed.

Drain any excess water from the bowl. Add...

Drain any excess water from the bowl. Add the milk, cheese and salt to the pasta, as well as the butter and cream cheese, if using. Stir to combine.

Microwave for another 1 1/2 minutes, until the...

Microwave for another 1 1/2 minutes, until the pasta is tender and everything is melted and well combined.

Stir, taste and adjust seasonings, and serve hot.

https://mediavine-res.cloudinary.com/video/upload/oapyoim6qc9wripo89xu.mp4

These Chickpea Vegetable Nuggets are the perfect finger food for little eaters! Loaded with veggies and vegetarian protein! Easy to make and super delicious, enjoy these vegetable nuggets on their own, instead of meatballs, or dunk them in your favorite sauce!

Chickpea Vegetable Nuggets

chickpeas

zucchini

carrot

onion

Italian seasoning

sea salt

garlic garlic

black pepper

paprika

eggs

olive

oat flour breadcrumbs

Place shredded zucchini and carrots in the middle of a clean dish towel or large piece of paper towel. Wrap them up and squeeze a few times to help drain out some of the moisture.

In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX.  Mixture should be wet but scoopable. See photo in post for reference.

 Heat cooking oil in a large pan over medium high heat.

Using a heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additional 3-5 minutes or until outside of the nugget has a slightly golden color.

Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days

Big fan of this recipe!  I used all the specified ingredients but tweaked some amounts (probably doubled the carrot and zucchini, and eyeballed how much to increase breadcrumbs as a result).  I hand-shredded the carrot and zucchini (and squeezed out water by hand) but used a food processor to blend the chickpeas and eggs before combining all.  My mix was fairly wet (1/4C worked great as a scoop, and then I shaped/flattened them) and highly recommend baking because it's so hands-off!  (My oven cooks fast but 400-425 for 20ish min for me).

So I actually subbed the vegetables for 1 cup of  peas (was all I had lol) &amp; it worked still! I pan fried a few but then put the rest in the air fryer for 15 min at 400 degrees, flipping halfway. 

No bread crumbs and only quick oats available. Grounded up 1/2 cups. Only had frozen carrots used one cup. No eggs used flax seed and water. Fried in skillet itptheyvare started flaking. Decided to try air fryer made fore the perfect consistency loved lit

Has anyone tried baking them? Do they stay together??

These are delicious! My 17 month old loves them, as do my husband and I. They were easy to make as well. Using my shredding blade in the food processor for the veggies made it even easier! 

I am pleasantly surprised by these! They were very easy to make and incredibly tasty. I'm not sure that my very selective toddlers will go for them, but I'm hopeful! If not, I will definitely be enjoying them on my own. :)

Portable, squeezable and with lots of flavor options, homemade baby food pouches are a great way to serve healthy fruits, vegetables and grains to your little ones!

Homemade Baby Food Pouches

apple, core removed and roughly chopped

brown rice

spinach leaves (raw)

lemon

pineapple (thawed if frozen)

broccoli florets

mango, peeled, seed removed and roughly chopped

potato

quinoa

banana

barley

pear

peas

spinach

Make sure all of your grains and veggies...

Make sure all of your grains and veggies are cooked, if indicated.

Combine all ingredients for each pouch combination in...

Combine all ingredients for each pouch combination in a blender or immersion blender and blend until it’s a smooth, pourable consistency. (See notes.)

Label your bags, set up your station and...

Label your bags, set up your station and add the mixture to the squeeze station containers, filled to the indicated line. Push down with the press tool and fill each bag. Remove the bags from the station and twist on the tops. They are ready to serve! (See notes below for storage tips.)

Top 5 toddler food recipes from across the web

The most viewed toddler food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kid-Friendly Pumpkin Bean Muffins

Family meals: Easy fish pie recipe

Microwave mac and cheese

Chickpea Vegetable Nuggets

Homemade Baby Food Pouches

Top 5 toddler food recipes from across the web

The most viewed toddler food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kid-Friendly Pumpkin Bean Muffins

Family meals: Easy fish pie recipe

Microwave mac and cheese

Chickpea Vegetable Nuggets

Homemade Baby Food Pouches

The most viewed toddler food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine