‘Pinch Pinch’ Cream Cheese Sandwich & Salady Bits

This whole dish is gluten free, lactose free and egg free. I generally would serve salady bits and sandwiches from 9 months but serve earlier if you feel comfortable doing so (chopping things up appropriately).

pinch pinch 1

The name of this dish is inspired by the Peppa Pig episode where Peppa and George pretend to be crabs pinching their fingers and thumb together, walking sideways and shouting ‘pinch pinch’. This is our ‘go to’ impression of a crab.

It’s nice to make lunch into a fun animal or smiley face now and again 👍🏼. This sandwich contains lactose free cream cheese (as I’m lactose intolerant) on gluten free bread. I used a cookie cutter to make the circle and used the cream cheese to glue the other elements to the sandwich or plate. Mollie (3 years old) loves the extra effort put in to make lunch fun, I genuinely think she eats more too as a result! Alfie (16 months) is none the wiser!

The crab is made up of:

  • legs – king prawns
  • arms – red pepper and plum tomatoes
  • eyes – cucumber, black olives and cream cheese
  • mouth – red pepper

Served on @boboandboo bamboo dinnerware which we love!

pinch pinch 2

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Easy & Dairy Free Chicken Casserole

Tarragon chicken 2

This is a firm family favourite, hubby approved and kid approved, and so easy to make. There are very few ingredients and it is great for allergy kids as it is dairy free, nut free, gluten free and egg free. I would serve from 9 months, finely chopping the chicken and using low salt stock, although if baby led weaning you can serve earlier.

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Easy and Dairy Free Chicken Casserole

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 12 boneless chicken thighs
  • 1 onion chopped
  • 1 tsp crushed garlic
  • 2 tbsp gluten free flour of choice
  • 400ml chicken stock (low salt if under 12 months)
  • ~2 cups quartered button mushrooms (or more if you are big on mushrooms)
  • 1 cup coconut milk
  • Good palmful of fresh chopped tarragon
  • Salt and pepper as desired
  • 3 tbsp arrowroot powder mixed with a little cold water (can use cornflour)

Method

  1. If you have a bit of time sauté the onion in a pan over a medium heat for 5 – 10 minutes then stir in the garlic and flour for a further minute before putting into the slow cooker. If not, just put this straight into the slow cooker raw. Add the chicken thighs to the slow cooker too.
  2. Stir so chicken and onion are coated with a little flour then add the stock, mushrooms and coconut milk. Cook on high for approximately 2 hours.
  3. Stir and add the tarragon, seasoning and arrowroot and water mix for thickening. Cook for a further 45 minutes. Adjust these timings to suit your slow cooker and make sure the chicken is cooked through before serving.
  4. Serve with mashed potatoes and green veg (we make our mash with coconut oil / coconut milk to keep it dairy free but go butter if that floats your boat)

Tarragon chicken