✨Sweet Potato Waffles (#Dairyfree #Glutenfree #vegetarian)✨
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Waffles 👉🏼 a great way to get a veggie in. We colour code ours and generally rotate between green waffles (spinach), pink waffles (beetroot) and yellow waffles (sweet potato).
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They work for plan ahead breakfasts (make the night before and toast in the toaster the next morning), mess free snacks and in lunchboxes! It’s a no brainier 🙌🏼.
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Lunchboxes from @yumboxlunch and available in the UK @eatwelluk.
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Ingredients:
🔸1 medium sweet potato peeled and chopped into bite sized chunks
🔸2 lg eggs
🔸good squirt of date syrup / maple syrup
🔸1/2 cup dairy free milk
🔸1 tsp cinnamon
🔸3/4 cup buckwheat flour (other flours also work)
🔸1/2 tsp baking powder
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Method:
1. Boil sweet pot cubes until soft, drain and mash.
2. Mix all the wet ingredients together (sweet pots, eggs, vanilla, milk).
3. Mix dry ingredients together then add to the wet ingredients and mix well.
4. Follow your waffle instructions to cook.
5. Can store in fridge for 4 days and toast before serving.
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#lowfodmap #buzzfeast #lunchbox #preschoollunchbox #huffpostfood #thefeedfeed #feedfeed #weaning #blw #babyledweaning #babyfood #selffeeding #toddlerfood #familyfood #kidsfood #healthyfood #cleaneating #healthyeating #onthefamilytable #snack #kidssnack #homemade #SYlunchbox #SYwaffles
#fridgegoals right here ❄️🍎🥑🥒🥕🥦!
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I definitely feel like I’m winning when I’ve got a freshly filled fridge 🙌🏼. It makes life easier and I’m happy everyone is being fed real, healthy, tasty food.
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I’ve been asked by a few of you to give an idea of the fresh food that goes into our weekly shop and enables me to feed the kids a variety of healthy meals. Here’s our ‘go to’ short list for anyone who might be interested: Beetroot, sweet potato, carrots, broccoli, cucumber, tomatoes, sugar snaps, mushrooms, spinach, new potatoes, peas, romaine lettuce, peppers, zucchini, asparagus, lemons, bananas, clementines, grapes, blueberries, pears, kiwi and apples (plus herbs and good quality meat / fish). What are your fridge essentials?? 🥒🌽🍐🥑🥦🥕🍎
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I also make sure I have a few @LittledishUK toddler meals in the fridge for the days when we are running around all over the place (#ad)! I’m a big fan of these meals because they’re nutritionally balanced for toddlers and contain lots of exciting tastes and textures for Lana in particular (although the others like them too!). They’re also fresh from the fridge, so they are completely different to the long-life meals you find in the baby aisle. A favourite in our house is Chicken Risotto, with chunks of sweet potato and butternut squash and a lovely herby flavour from the fresh thyme. Yum!
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#Littledish #Nutritionistapproved #Fromthefridge #Healthytoddlermeals #weaning #blw #babyledweaning #babyfood #toddlerfood #kidapproved #babymeals #toddlermeals #kidsmeals #kidsfoodideas #realfood #healthykids #eattherainbow #eatfresh
🔸GUT FRIENDLY LUNCH IDEAS (#glutenfree #dairyfree #lowfodmap)🔸
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1, 2, 3, 4, 5, 6 or 7? Which would you choose??
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These sorts of lunches really work for me. They don’t cause me discomfort, they fill me up, they feed me nutrients and they taste good too.
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**Disclaimer - different foods work for different people. We all look different on the outside and this is true of our insides too. We all react to things and process things differently. Be mindful of what you’re eating and how you feel to figure out what works best for you 🙌🏼.
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On a similar note, you may have noticed in my stories that I went on a food fermentation course this weekend. More on that in a later post!
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Here are the lunch deets👇🏼.
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1. Roasted butternut squash, aubergine, quinoa and spinach with nut satay drizzle (nut butter, water, lime juice and coconut aminos).
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2. Roasted courgette and peppers, radishes and olives with pan fried tofu and lettuce boats.
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3. Sweet potato cubes, sautéed kale, radishes and tomatoes, mixed cabbage sauerkraut, fried eggs.
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4. Roasted courgette, peppers and quinoa mixed with garlic infused olive oil, pine nuts, radishes, cucumber, olives, prawns, salad boats and homemade pesto.
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5. Omelette with chives, kale, tomato salsa and mixed cabbage sauerkraut.
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6. Butternut Squash soup (see #SYsoup for recipe).
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7. Sweet potato toast with roasted veggies, sautéed spinach, tomatoes and prawns.
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🔸BUTTERNUT SQUASH SOUP (#vegan #dairyfree #glutenfree #lowfodmap)🔸
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Soup + toddlers 👉🏼 yay or nay??
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Super simple recipe and super soothing on you’re insides 🙌🏼.
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Served with gluten free oat cakes, peanut butter and avocado (avo is considered high fodmap so be mindful of how you feel after eating if you are on the fodmap train with me!).
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Plate, bowl and spoon from @kiddobloom.
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Ingredients:
🔸1 medium butternut squash peeled and cubed
🔸Dollop garlic infused olive oil
🔸1/4 tsp black pepper
🔸1/4 tsp pink salt
🔸1 tsp dried sage
🔸1 can coconut milk
🔸2 cups water mixed with bone broth from the freezer stash
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Method:
1. Heat the olive oil in a pan and sauté the butternut squash with the pepper, salt and sage for a few minutes.
2. Pour in the coconut milk and water + bone broth, bring to the boil then simmer for 15 minutes / until butternut squash is soft.
3. Blitz in a large blender ( if you want a thicker consistency leave out half of the liquid and gradually add to desired consistency).
4. Serve immediately, will keep in the fridge for 3 days or so and in the freezer for a month or two.
