Here’s a spin on your normal chicken nuggets and fries! These are fairly easy to make, can be prepped ahead, and pack a little nutrition. Freeze some to be able to cook when you need them.
1-2 large potatoes shredded and dried
1 large apple shredded and dried
3 tbs coconut flour ( or almond flour if you are ok with using nuts)
1/2 tsp salt
2 tbs coconut oil
Optional add in: Cinnamon
Wring potatoes and apples out in a dishcloth or paper towel to eliminate excess moisture. Mix all ingredients together in a large bowl until combined.
Heat coconut oil in a large skillet and add the potato mixture in pancake shapes to the pan.
Cook 5 minutes or so on each side.
Add salt. Eat!
Warning: I tried to bake these, definitely didn’t work out!
This was my go to smoothie for Savanna when she was an infant and could have solid food. She loved it and it was a great breakfast or mid day snack. The bonus is that YOU will love it too. Make a big batch to split. Squeeze into pouches and freeze for little ones or pour right into their favorite straw sippy. When it comes to smoothies, I am an eye-baller. Meaning I usually just dump in ingredients in amounts that look right. Most of the time it works. Here’s my eye-balled Baby’s First Smoothie recipe that will yield you a few servings.
1 cup mixed berries
1 good handful of spinach
1-2 tbs of almond butter or 1/2 avocado
1 tbs flax meal
1 cup or so of almond milk or water ( you may need to add more liquid to get the consistency you are looking for). Oat milk is great too!
Add ingredients to blender and mix it up until smooth. You might want to add more liquid. Honey is a great add in if it is just for you : )
These muffins are the bomb-diggity baby. I am always looking for something to jazz up Savanna’s breakfast rotation of eggs and Chia Cakes. These muffins are her fave! They are so moist and the perfect amount of sweetness from applesauce and banana. These are perfect for babies or anyone who can gum something.
Continue reading “Best Ever Blueberry Breakfast Muffins: Sweetened Only with Fruit! Perfect for Baby.”
This first time I made these, I shared with some friends. They LOVED them and instantly had ideas for us to make a business out of selling these little crunchies. Well, that never happened but I still make them and like to experiment with different flavor combinations. The cracker base is easy: 1 egg, salt, and about 1 3/4 cup of Almond flour. Sometimes I double it, I find the consistency is better. This is definately a recipe you can experiment with and see what you like best. Continue reading “Almond Flour Crackers”
Do you ever have a few bananas in your bunch that start to look scary way to quick? I have a solution: Banana bread. This banana bread is guiltless, refined surgarless, and glutenless. I’ve been playing around with some different recipes lately. So far this one has not failed. I added 3 bananas instead of 2. This bread turned out super moist and just the right amount of sweet. Baby/toddler approved for sure. Make a loaf with chocolate chips and you’ve got a husband approved version as well. I threw in a little coconut oil for good luck.
Find the recipe here
When I was doing Whole30 I tried to look for dinner recipes that everyone would eat so that I am not making 3 different meals. In a Pinterest binge I came across Butter Chicken. Eww… sounds gross. Intrigued, I clicked the link. Turns out there’s not even any butter in this chicken recipe! It’s a crock pot meal that combines spices like turmeric, coriander and garam marsala with tomatoes and the key ingredient: full fat coconut milk. I took a shot the first I made this, not sure of how spicy it would be. Turns out, it’s not spicy at all. The best part was everyone loved it!
Savanna loves this stuff. Mix some veggies in or serve it over butternut squash, sweet potato, or chick pea pasta and Wa La! You just crushed your Monday dinner with minimal after work prep.
The recipe I like best is actually for an instant pot, but I modify it a bit and throw it in the crock. There are a few out there with simpler ingredients so get pinterest-ing and find your family’s favorite version.
Here’s the recipe I used.
Warning: Messy meal warning. Totally acceptable to strip down before eating. Not you, your kid!
Some days I love cooking and others I want to empty my life savings to hire a private chef. These almond flour chicken cutlets are something easy and something everyone will love. Even if your husband only eats meat and potatoes and swears he’d never eat anything with nuts in it like mine. The method is the same you would use in making chicken cutlets: Dip your chicken into a beaten egg and then into the almond flour. I always would make these with ground almond meal. It dawned on me to try it with blanched superfine almond flour. I think it turned out even better. Double bonus: left overs for baby’s lunch.