I love Sally's food philosophy and recipes, which is why I asked her to write a guest blog to share with you. I hope you all enjoy Sally's beautiful breakfast recipes, as much as I do. I know I will certainly be trying these for my little lady.
5 child friendly grain-free and dairy-free breakfasts!
I’m really honoured to be a guest blogger
this week for Little Lady Lalo, whose yummy ‘clean’ recipes and philosophies I
love. I decided to base my blog around healthy breakfasts as I believe this is such
an important meal in the day and one where parents can pack in the veggies and
nutrients if they put their mind to it. In Western cultures it is hugely common
to wean our babies onto a breakfast of either cereal or toast with a glass of
juice; sadly this is a lot of refined sugar and very little nutrients. Why not
challenge convention and make something low in refined sugar and high in
nutrients for breakfast every day and it doesn’t have to take lots of time!
Below are 5 simple breakfast ideas for the whole family, all of which I make on
a regular basis, often preparing the night before to avoid the morning rush.
1. Easy
morning Fritters
Fritters or omelettes are a perfect way for
your children to enjoy vegetables in the morning, and with this method they
take near to no time to make! Prepare all the ingredients (except for the egg)
in batches and freeze in ice cube trays, then when required, defrost 1 ice cube
per 1 egg overnight, mix with the egg in the morning and fry in some coconut
oil. That’s it!
I tend to pack mine with whatever green
veggies are in the fridge. This batch contained green beans, kale and spring
onions along with garlic, ground almonds, black pepper and ground cumin.Eggs are such a wonderful breakfast ingredient to glue it all together, they are so versatile and contain all the nutrients needed to turn a single cell into a little chick, this is pretty amazing and no wonder they are packed with good stuff.
Ingredients:
·
100g green beans (plus any
other veggies you might have)
·
1 spring onion
·
~100g ground almonds
·
1 garlic clove diced
·
black pepper to taste
·
1 tsp ground cumin
·
eggs to serve
·
coconut oil to fry.
Method:
Put the green beans and spring onions into
a blender and pulse for 20 seconds (until ingredients have broken up into fine
pieces but not mushy) and then steam for 6 minutes. In the meantime add the
ground almonds, garlic, black pepper and cumin to a large bowl. Once the
vegetables are steamed allow them to cool slightly then add to the bowl and mix
all the ingredients together. Pack the ingredients into ice cube trays and
freeze. When you are planning on cooking the fritters take the required number
of ice cubes out of the freezer the night before, I tend to do 1 ice cube per
egg. In the morning whisk together the fritter mix with the egg and fry in
coconut oil until cooked through, serve immediately.
2. Smoothie
bowl
This Smoothie bowl covers all the
macronutrient bases – protein, good fat and unrefined carbohydrate. You can
make a version of this from 6 months (just the banana, avocado, coconut milk
and water) and then from 9 months you can start to introduce the berries,
ground almonds, almond milk, raw spinach and powder. Berries and nuts can
sometimes cause a reaction (although rare) so consult your health advisor if
you’re unsure.
Ingredients:
·
half a banana
·
half an avocado
·
~tbsp. coconut milk
·
palm full of blueberries and
raspberries
·
palm full of raw spinach
·
tsp. green powder like wheat
grass (optional)
·
100ml filtered water or almond
milk or a mix
·
blueberries, raspberries, goji
berries, desiccated coconut and ground almonds to sprinkle (depending on your
babies ability to chew)
Method:
Put all the ingredients into a blender and
blend for around 30 seconds or until smooth, add more water if desired. Pour
into a bowl and sprinkle the remaining berries and ground almonds over the top,
serve immediately.
3. Super
simple banana pancakes
These pancakes have 4 ingredients which
make them quick to prepare in the morning and I tend to double the recipe so
there is enough for me too. I would serve this from around 9 months due to the
ground almonds (if no sign of nut allergy). Almonds contain a good dose of
protein which is essential for the growth and development of your baby’s skin,
hair, bone, muscle and other tissue and the transportation of oxygen in the
blood. It is the taste of the banana and cinnamon that my daughter really goes
crazy for here though and the blueberry syrup is to die for!
Ingredients:
·
1 tbsp. coconut oil
·
1 large egg
·
¼ cup ground almonds
·
1 mashed banana (preferably a
little browned)
·
dash of cinnamon
·
sprinkling of desiccated
coconut
·
50g – 80g blueberries and a
couple of tbsp. water for the syrup
Method:
Firstly prepare the blueberry syrup by
adding the blueberries and water to a pan on a medium heat, when it comes to
the boil allow to simmer for 10 or so minutes, or until it becomes a little
gloopy. Prod the blueberries and stir with a wooden spoon every so often to
allow the juices to come out. While this
is simmering, whisk the egg in a jug using a fork then add the ground almonds,
banana and cinnamon to the jug and mix together. Heat some coconut oil in a pan
and drop a heaped tablespoon of the mixture into the pan. Depending on the size
of your pan, there should be enough room to cook 2 to 4 pancakes at a time. Cook
for about 2 – 3 minutes on each side. Serve immediately with the blueberry
syrup and a sprinkling of desiccated coconut.
4. Quinoa
porridge
Quinoa is often mistaken for a grain but it
is in fact a seed. Seeds are full of nutrients, vitamins and minerals as their
job is to grow into a full blown plant or tree! Quinoa specifically is one of
the few plant based foods that contains complete proteins. This means it is
really good for our little ones too; it helps keep children’s growing bones and
muscles healthy, supports their immune systems and promotes a balanced mood. If
you want to serve this from 6 months, replace the almond milk with water, leave
out the honey and blend the porridge to the desired consistency at the end.
Otherwise this is appropriate for 9 months+ as is.
Ingredients:
·
1 cup almond milk
·
½ cup quinoa
·
½ shredded apple
·
¼ tsp. cinnamon
·
Tbsp. goji berries
·
Dollop raw honey (optional – I
actually find this sweet enough without)
Method:
Add the almond milk and quinoa to a pan and
bring to the boil, turn down the heat and leave simmering with the lid on for
10 minutes. Then add the apple, cinnamon and goji berries and leave to simmer
with the lid on for a further 10 minutes or until the quinoa is thoroughly
softened. Add more almond milk if the mixture starts to dry out. Stir in a
squeeze of honey if desired then serve.
5. Carrot
and courgette breakfast muffins
I serve these muffins at breakfast with
avocado and eggs still providing a great mix of nutrients for Mollie, it is
also a guaranteed win for fussy eaters and work as a great afternoon snack too!
I would give to your baby from 9 months due to the almond flour (as long as no
sign of allergies).
Ingredients:
·
1 ¼ cups almond flour OR ground
almonds
·
2 tbsp. coconut flour
·
½ tsp. baking soda
·
½ tsp. salt
·
1 ½ tsp. cinnamon
·
½ tsp. nutmeg
·
2 eggs
·
1/3 cup coconut oil (melted)
·
1/3 cup raw honey
·
2 tsp. vanilla
·
½ cup grated carrot
·
½ cup grated courgette
Method:
Preheat the oven to 175°C / 350°F. In a
medium bowl, mix together the dry ingredients (almond flour through nutmeg). In
a large bowl, mix together the eggs, oil, honey, and vanilla. Add the dry mix
to the wet mix just until combined and then gently fold in the grated carrots
and courgette.
Divide the mixture evenly among the liners,
it should make between 6 and 8 muffins, and bake for 20 minutes or until a
knife inserted in the middle comes out clean. Let the muffins cool for 5
minutes in the pan and then remove to a wire rack to cool completely.
For more lovely healthy child friendly recipes, please visit Sally's blog page: http://www.sproutingyumminess.co.uk/recipes-and-philosophies/breakfasts
Love & Gratitude
x
