Let share the best recipes and help cubby mothers :)
17 comments
Classic oatmeal with Fruits
Ingredients:
Instant oats
Milk
Strawberries /diced apple
Brown sugar/honey
Method:
Boil the oats and fruits pieces together until the fruits are soft, add honey/sugar and mix it well!! Cook until everything’s soft!
Serve it if your child likes it chunky or blend it into a a purée.
My daughter loves it!! Plus its super healthy!
😁
Mariah•
Ingredients
Oil, for greasing
1 small carrot
cut into small dice
½ small courgette
cut into small dice25g peas
6 eggs
25g feta cheese
Method
Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the ‘muffins’.
Raina•
Yogurt with fruit/veggie puree mixed in and apple straws. I like to use plain yogurt and mix in pureed pumpkin, banana, berries, mango, etc. That way I can control the sugar. I also add in about a teaspoon of flax seed meal or baby oatmeal cereal.
talat azhar•
Tropical Coconut Smoothie (Makes 3-4 Servings)
Ingredients
1 Cup Coconut Milk (regular or low fat)
1/3 Cup plain yogurt (I use greek yogurt)
1 banana
1 Cup Pineapple, cubed
2 Tbsp agave or honey
Hand full of Ice
Preparation
1. Place all ingredients in a blender and puree until smooth.
2. Serve.
*Do not add honey for children under 12 months for allergy reasons.
Rija•
Love the recipe
Hafsa•
My kid doesn’t eat 😭 any recommendations
Ayesha•
Ingredients
Leek, sliced 2
Mustard Seeds 1 tsp
Potatoes, peeled and chopped 5 large
Green Beans
Chicken Breast 4 •
Double Cream small pot pot
Cider and Horseradish Wholegrain Mustard 11/2 tbsp
Instructions
Boil a large pot of water with a pinch of salt. Chop the green leafy part from the leek and discard. Slice your leek in half lengthways and then very thinly slice widthways (discarding the little root on the end). Peel the potato and chop into 4cm cubes. Put your potato in the pot of boiling water and cook for roughly 20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them.
Bring another pot of water to the boil with a pinch of salt and cut the tops and bottoms off the green beans (this is called top and tailing!). Cook them in the boiling water for 3 mins, then drain and run cold water through them to stop them cooking further. Set aside.
Put a splash of oil in a frying pan on medium heat and add your leeks to the pan with a pinch of salt and a grind of pepper. Cook for about 5 mins until soft and then transfer them to a plate. 4 Season each chicken breast with a pinch of salt and some black pepper. Add a splash of oil to the pan your leek is in (no need to wash!), keeping it on medium heat. Cook for 7 mins on one side and then turn over and cook for another 7 mins on the other side, until the outside is brown and the inside is cooked. Tip: The chicken is cooked when it is no longer pink in the middle.
When your chicken is cooked, add the cream to the pan along with the wholegrain mustard, leek and a splash of water, stir. Cook for another 3 mins until everything is combined and hot. Spoon a little of your creamy sauce over your chicken and set the pan aside to rest, covering the pan with a lid or some tinfoil to keep your chicken warm.
When your potatoes are cooked, drain them, pop them back into the pot with a pinch of salt, a good grind of pepper, a knob of butter (if you have some) and a splash of milk (if you have any) and mash. Pop a lid on the pot and set aside until ready to serve.
Pour a splash of oil into a frying pan with the mustard seeds and wait for 30 seconds until they start to sputter. Tip: Don’t leave the mustard seeds alone in the pan for too long or they will start jumping out! Add your green beans, a good pinch of salt and some pepper and stir-fry for about 2 mins until your beans are heated through. 8 When everything is ready, stir a splash of water into your creamy chicken sauce if the liquid has evaporated too much. Take your chicken out of the pan and slice into 2cm slices. Serve your chicken with your mash, your stir-fried beans and a good helping of sauce. Enjoy!
17 comments
Classic oatmeal with Fruits
Ingredients:
Instant oats
Milk
Strawberries /diced apple
Brown sugar/honey
Method:
Boil the oats and fruits pieces together until the fruits are soft, add honey/sugar and mix it well!! Cook until everything’s soft!
Serve it if your child likes it chunky or blend it into a a purée.
My daughter loves it!! Plus its super healthy!
😁
Ingredients
Oil, for greasing
1 small carrot
cut into small dice
½ small courgette
cut into small dice25g peas
6 eggs
25g feta cheese
Method
Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the ‘muffins’.
Yogurt with fruit/veggie puree mixed in and apple straws. I like to use plain yogurt and mix in pureed pumpkin, banana, berries, mango, etc. That way I can control the sugar. I also add in about a teaspoon of flax seed meal or baby oatmeal cereal.
Tropical Coconut Smoothie (Makes 3-4 Servings)
Ingredients
1 Cup Coconut Milk (regular or low fat)
1/3 Cup plain yogurt (I use greek yogurt)
1 banana
1 Cup Pineapple, cubed
2 Tbsp agave or honey
Hand full of Ice
Preparation
1. Place all ingredients in a blender and puree until smooth.
2. Serve.
*Do not add honey for children under 12 months for allergy reasons.
Love the recipe
My kid doesn’t eat 😭 any recommendations
Ingredients
Leek, sliced 2
Mustard Seeds 1 tsp
Potatoes, peeled and chopped 5 large
Green Beans
Chicken Breast 4 •
Double Cream small pot pot
Cider and Horseradish Wholegrain Mustard 11/2 tbsp
Instructions
Boil a large pot of water with a pinch of salt. Chop the green leafy part from the leek and discard. Slice your leek in half lengthways and then very thinly slice widthways (discarding the little root on the end). Peel the potato and chop into 4cm cubes. Put your potato in the pot of boiling water and cook for roughly 20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them.
Bring another pot of water to the boil with a pinch of salt and cut the tops and bottoms off the green beans (this is called top and tailing!). Cook them in the boiling water for 3 mins, then drain and run cold water through them to stop them cooking further. Set aside.
Put a splash of oil in a frying pan on medium heat and add your leeks to the pan with a pinch of salt and a grind of pepper. Cook for about 5 mins until soft and then transfer them to a plate. 4 Season each chicken breast with a pinch of salt and some black pepper. Add a splash of oil to the pan your leek is in (no need to wash!), keeping it on medium heat. Cook for 7 mins on one side and then turn over and cook for another 7 mins on the other side, until the outside is brown and the inside is cooked. Tip: The chicken is cooked when it is no longer pink in the middle.
When your chicken is cooked, add the cream to the pan along with the wholegrain mustard, leek and a splash of water, stir. Cook for another 3 mins until everything is combined and hot. Spoon a little of your creamy sauce over your chicken and set the pan aside to rest, covering the pan with a lid or some tinfoil to keep your chicken warm.
When your potatoes are cooked, drain them, pop them back into the pot with a pinch of salt, a good grind of pepper, a knob of butter (if you have some) and a splash of milk (if you have any) and mash. Pop a lid on the pot and set aside until ready to serve.
Pour a splash of oil into a frying pan with the mustard seeds and wait for 30 seconds until they start to sputter. Tip: Don’t leave the mustard seeds alone in the pan for too long or they will start jumping out! Add your green beans, a good pinch of salt and some pepper and stir-fry for about 2 mins until your beans are heated through. 8 When everything is ready, stir a splash of water into your creamy chicken sauce if the liquid has evaporated too much. Take your chicken out of the pan and slice into 2cm slices. Serve your chicken with your mash, your stir-fried beans and a good helping of sauce. Enjoy!