Tuna Pasta with Greeny-Bits

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Move over, Spaghetti Bol, you are yesterday’s bread. And not just because you make our children’s shit smell positively worse than shit. You can bugger off because this lovely guy here is packed with fabulous fats like omega-3, to keep those little cheeks chubby and those bodies and brains growing healthily. The best bit about this meal? It is as easy as having a (stinkless) shit.


 Ingredients:

– Cooked pasta (whatever your little human loves)

– one small tin (95g) of cooked tuna in spring water, water drained (unless you want it to be like some freaky soup. Perhaps your kid has been naughty and they deserve it, I don’t know)

– 1/4 avocado, smooshed

– 2 tablespoons of cream (you may need more, just go by feel)

– tiny, little, baby, iddy-biddy portion of minced garlic

– a handful of baby spinach leaves finely chopped (or baby kale or something else green)

– small dob of butter


 How to move on from the stinky Spag Bol shits:

– boil up your little possum’s pasta

– melt the butter over a low-med heat and add the garlic for a cheeky little fry

– chuck in your spinach and tuna, until the spinach wilts slightly and the tuna is warmed through

– next stir in the cream and avocado

– turn off the heat

– serve it all up to your crazy kid

– prepare for your little human to have cat breath. But it’s worth it.


 Can it get any easier?!

Shannon x


Double Olive Vegetables

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The war between little humans and vegetables is long standing. Let’s outsmart those obnoxious little punks and make vegetables so damn tasty the feud will end. I felt positively outrageous the first time I fed my small son olives. He made a face that made him look possessed, yet he accepted them so readily. Olives have become a frequent feature in his diet. Those cheeky little suckers are rich in phytonutrients, good oils and antioxidants. And they make your child look hilarious when eating them! Winner!


 Ingredients:

– 2 tablespoons very finely chopped eggplant

– 2 tablespoons grated sweet potato or carrot (really you can put in any vegetable you want)

– 10 shredded baby spinach leaves

– 4 olives, pitted and finely sliced

– 1 teaspoon olive oil

– a wee little smidgen of minced garlic

– 1 tablespoon cream


 End the war:

– heat the olive oil over a low heat

– add that ridiculously cute small portion of garlic into the oil for a wee fry

– pop all the vegetables in and stir frequently, allow to cook for around 5 minutes

– pour in the cream, stir, and turn off the heat.

– serve up those sneakily tasty vegetables with some meat if desired!

– allow hilarity to ensue


 Young person olive face = brilliant,

Shannon x


Cheesey Love Biscuits

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This recipe was adapted from one I found far too crumbly and dry. Although this sneaky snack is for kids, that crumbliness pissed me off. These biscuits have a light crunch and a slightly gooey inner sanctum. And who can resist a gooey inner sanctum, I ask you?! Cheese can be contentious, and I try not to overdo it, but you can’t deny its value in providing calcium and protein to busy little bones. Cheesey Love bickies are a handy snack, and my tiny human loves munging on these bad boys. Here we go:


 Ingredients:

– 1/2 cup self-raising flour

– 1 and 1/2 cup grated cheese (loosely packed)

– 50g soft butter

– tiny itsy bitsy sprinkle of garlic salt (omit if you so desire!)

– you can also pop in some dried herbs like rosemary, chilli, whatever your wee one fancies


 Cheesify your love:

– preheat oven to 190

– mix all ingredients together with your hands. Let’s be clear – this is a prick of a job. You really have to squeeze that shit and force those ingredients to be lovers. But once they fuse, baby, it’s all good

– sprinkle a little flour over a breadboard and roll out that dough (to around 0.5cm thick). It can be a little cranky and crumble somewhat, but don’t be disheartened

– use a love-heart shape-cutter (or stars, ducks, circles, I’m not completely fixated on the hearts however it will ruin the name which upsets me) to cut the biscuits and lay them on a baking paper covered tray, and bake for around 8 minutes, maybe more (they should be golden)

– when cool pop them in the hands of your little one and soak up that Cheesey Love


 Happy munching,

Shannon x


lamb cutlets with eggplant wiggly sticks and buttered carrots

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Perfect for a hungry toddler. Those fiesty cutlets provide necessary iron for growth and development, and the eggplant wiggly sticks should keep the little menaces entertained. Now, the carrot. It’s deceptive this carrot. It is juicy and sweet and easy for them to shove into their tiny faces. Don’t judge it until you’ve fried it.


Ingredients:

– eggplant cut into strips (as much as you think they will eat. Bear in mind it cooks down)

– carrot sticks (again, same as above)

– butter, the goo of the gods

– cutlets


Make it happen:

– melt butter in a fry pan. Be generous, people. And don’t use margarine, it’s ridiculous for so many reasons (both in flavour and health)

– add in the eggplant and carrots. Turn these little babies regularly so they don’t burn. Be warned: the eggplant will get wiggly. They will cook in around 5 minutes. Take them out of the pan and allow to cool slightly (no bub burns)

– pop those cutlets into the frypan. Turn them reguarly (like every 30 seconds), this will keep them juicy. I cook ours for around 5 minutes as we serve them medium-rare.

– plate it up for your little darling. Slice up that lamb so the poor dears don’t choke.


And while you’re at it, why not eat this yourself?!

Shannon x


mini quiches

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These friendly little chaps are great for toddlers.

And they’re great for the provider of food, because they are easy, nutritious (although they admittedly contain unhealthy pastry… but you have to have some vices) and you can throw random ingredients in no worries. Plus, they can be shared. My tiny human loves to eat the same dish as his captors.


Ingredients:

– one sheet of puff pastry (the shit you buy in the freezer section of the supermarket)

– two eggs, lightly beaten

– one to two tablespoons of grated cheese (depending on how you enjoy the cheese factor)

– grated vegetables (eg. carrots, onions, pumpkin, sweet potato, eggplant) or small cuties like peas and corn

– if you’re feeling generous, cut up some cooked meat like lamb, chicken, salmon, bacon…


The process:

– preheat the oven to 180 and grease a mini tart/muffin tin with butter or olive oil

– when the pastry is soft, cut it into 16 squares and line the bottom of each little hole (your tin will probably only accommodate 12 squares)

– mix up the egg, cheese and whatever ingredients you chose and spoon into each pastry square

– cook for 10-13 minutes, so they’re golden and lovely

– share with humans, large and small

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 Thanks to my Mum for this recipe inspiration!

Shannon x

P.S This is a photo of the weird little tin I use – I don’t know what it’s called.

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smooshed avocado on toast with trout

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Well. Maybe you’re a toddler, maybe you’re not.

Either way, this breakfast does things.

Serves one human.


 Ingredients:

– quarter of an avocado, smooshed

– one piece of good quality wholemeal bread, toasted

– half to one fillet of smoked rainbow trout

– a squeeze of lemon

– salt and pepper if you are a grown human or discerning tot


 How to make it happen:

It’s obvious.

However, if this is for a toddler, please carefully check the fillet of trout for bones, small and large, and get them the hell out of there. And cut the toast into pieces fit for tiny hands.


 Enjoy, Shannon x