Healthy Chicken Frikkadels for the Little Ones

Healthy Chicken Frikkadels for the Little Ones

Photography by Darren Bester

Chicken Frikkadel’s with Apple & Parmesan – so healthy your toddler can eat them too ! 

Hudson is definitely his Mother’s child because my boy loves his food ! He may look just like his Dadda but he has his Mamma’s appetite 🙂  He just loves these tasty little frikkadels and its one of my favourites too because its so versatile (and tasty … I don’t have any trouble eating his leftovers *blush*).  

Make a big batch and you can use them for lunches, dinners and even on their own as a little protein snack.   They work really well for meals outside of the home, because they can be enjoyed cold too!

These frikkadel’s freeze well & can be defrosted in the microwave in 1 and a half minutes – Which is a real life safer when you have a hungry little one waiting for a meal.  If you packing it in for a meal on the run, then its great that it’s frozen because it helps keep the lunchbox cool and due to its small size, it defrosts quickly, ensuring its perfectly chilled by meal time.

Yield: 38 Frikkadel’s of 30grms each 

Ingredients:

coconut oil / olive oil for frying 

600grms boneless and skinless chicken thighs – blended in a food processor until smooth

3 onions

fresh breadcrumbs from 4 slices of bread 

3 cloves garlic

handful fresh thyme, finely chopped

handful fresh parsley, finely chopped 

2 granny smith apples, peeled & grated

60grms parmesan cheese, finely grated

3 eggs, beaten 

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Method: 

Pour the coconut oil / olive oil into the pan and warm, add the onions and garlic and sauté until soft – set aside.   In a mixing bowl, add the minced / pureed chicken, breadcrumbs, fresh herbs, eggs, apple, parmesan and add the onion mixture. Stir well to combine.  

Preheat the oven to 180ºc

Heat a little coconut oil / olive oil in pan/s and fry gently in batches to brown on both sides.  Line a baking tray with baking paper and place the fried frikkadels onto the tray and pop into the oven for 10 minutes.  Remove and place on a cooling rack until cool.  

At this point, you could refrigerate a few frikkadels for your next meal.  With the remaining frikkadels, you can portion and freeze for up to 3 months.  I freeze x 2 frikkadels per portion by wrapping in clingfilm and then putting all the wrapped portions in a freezer bag, sealed and labelled with the date.  As and when needed, I remove a portion and microwave on high for 1.5 minutes. 

Serving Suggestion: Serve with mash potato and vegetables / Serve with baby cherry tomatoes, cheese blocks and cucumber for a finger lunch or dinner. 

Banana, Blueberry, Almond & Oat Smoothie 

Banana, Blueberry, Almond & Oat Smoothie 

Photography by Darren Bester

I’m a lazy fruit eater … if its too messy, I wont eat it unless its over the kitchen sink.  If it requires peeling, I’ll think twice before taking on that challenge.  I don’t like the way apple skin feels in my mouth, I can’t even think about the furry skin on a peach without getting goosebumps and I mean the wrong kind of goosebumps.   So the idea of a smoothie, where I can get my required fruit intake in one quick shake, appeals to me.  This smoothie literally takes less than 5 minutes to make and that includes washing the blender.  Its perfect to pour into your take away cup of choice & enjoy on route to the gym or save it for your 11am snack at the office.  Its so healthy, that I even share it with my 14 month old son, Hudson.   

Yield: 500mls 

Ingredients: 

1 banana 

3 handfuls fresh blueberries 

4 heaped tablespoons of fat free greek yoghurt 

handful of raw almonds

1/2 cup raw oats 

generous drizzle of honey 

1/2 cup crushed ice or regular ice-blocks 

Method: 

Blend all the ingredients until smooth & enjoy ! 

Cooks Note: You could use frozen fruit if you don’t have fresh fruit readily available.  If you have an abundance of bananas and blueberries, why not freeze them so they don’t over ripen before required.  The frozen fruit will also help keep your smoothie cold.  You could substitute peanut butter for the almonds.  

Washing up tip – fill blender half way with water after use and blend on high for a few seconds, discard the water and you’ll see how much cleaner the beaker is.  Wash as normal. 

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Zuko Yoghurt & Fruit Lollies

Zuko Yoghurt & Fruit Lollies

Photography by Darren Bester

I used the Zuko Quick Pop Maker to make these ice lollies and totally recommend this little gadget to any Mom out there! Healthy lollies in minutes and the flavour combinations are endless. I used what I had on hand and whipped these up …

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Granadilla & Vanilla Pod Yoghurt Ice Lollies 

Yield: 3 

Ingredients: 

Pulp of 2 Granadillas 

100ml Full Cream Yoghurt 

100 ml Full Cream Milk 

Half a Vanilla Pod 

Method: 

Pour the granadilla pulp into the base of each lolly mould and freeze for 10 minutes.  Remove from the freezer and pour in the cream and milk mixture between the 3 moulds, before returning to the freezer for another 10 minutes. To finish, top with the remaining granadilla pulp and freeze for a final 10 minutes. 

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Raspberry Yoghurt Ice Lollies 

Yield: 3 

Ingredients: 

Approximately 100g Raspberries, blended until smooth

200ml Full Cream Yoghurt 

Method: 

Combine the raspberry and yoghurt mixture.  Pour into moulds and freeze for at least 10 minutes.

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Apple & Vanilla Pod Yoghurt Lollies 

Yield: 3

Ingredients:

150ml Pure Apple Juice 

100ml Full Cream Yoghurt 

100ml Full Cream Milk 

Half a Vanilla Pod 

Method: 

Combine the yoghurt, milk and vanilla pod and pour a little into each mould, freeze for 10 minutes. Top with the apple juice and freeze for at least 10 minutes. 

Cooks Note: The measurements given for the lollies are an estimate, as I didn’t measure when making these.  The addition of milk aids in the pouring consistency of the mixture into the moulds.

 

Quick & Easy Mini Quiches for Hungry Kiddies

Quick & Easy Mini Quiches for Hungry Kiddies

I’m always trying to come up with new tasty meals & treats for Hudson… food I can make in bulk and freeze for future use.  Hudson recently turned one so we can start being a lot more experimental with flavours and combinations, the professionals advise that he can start eating what we eat, but I like to know that I’ve got a stash of nutritious meals in the freezer that can be heated and eaten within 10 minutes or less.   With life being so busy and the hours of the day vanishing in what feels like minutes, it brings me peace of mind knowing that I have a variety of healthy meals at my finger tips for my hungry little man.  This little bit of preparation makes life so much easier… if Dad’s in charge for the day, I simply take the food out the freezer & pop in fridge & brief Dad on what’s on the menu & how to prepare it.  Also super handy when we are out for the day or away for the weekend … I transport the frozen food, with ice bricks in a cooler bag & then refrigerate when we reach our destination & then there is no stress about sourcing food for Hudson or trying to find something reasonably healthy on a kiddies menu at a restaurant.  

One of the latest additions to my ‘Food for Hudson’ repertoire are these super easy peasy and delicious ‘mini cheat quiches’ …

Yield: 24

Ingredients:

6 slices brown bread, crusts removed

Filling of your choice  (examples: Salmon, Ricotta & Dill, Bacon, Tomato & Basil, Tin Tuna, Chopped Onion & Paprika … basically whatever you have in the cupboard and fridge)

1 Cup Grated Cheddar Cheese

6 Eggs, whisked

Butter or Spray & Cook for greasing muffin tray

Method:

Preheat oven to 180°C and grease a mini muffin tray

Using a rolling pin, carefully roll out the bread until it is nice and flat.  Cut out circles, I used a  4cm diameter cutter and got 4 disks per slice of bread.  

Line the prepared muffin tin with bread disks and push down to help mould in place.  Place your desired filling on top, sprinkle with cheese and then carefully pour over the egg mixture.

Bake in oven for 10 – 15 minutes (dependent on the size of your quiches) or until golden brown.  Remove from tray and place on a cooling rack to cool down slightly, before serving.   If freezing, allow to cool completely on the cooling rack before wrapping well in clingfilm.  I wrap 2 quiches together per serving.  Once all wrapped, I label and date a freezer bag and place them all inside the bag & then pop in the freezer.  Ready and waiting to be heated up in just a minute! 

Serving suggestion:  Now that its summer, I serve with some baby tomatoes, cucumber slices & avocado or whatever else is going in the fridge along those lines.  In winter, you could warm up some frozen mash & veggies (I keep a good supply of these homemade favourites on hand too), or serve on its own for a little snack in between meals. 

Cooks Note:  You can use normal sized muffin trays for larger quiches.  If you don’t have cutting moulds, you can improvise by using the underside of a small side plate, a glass, an empty food tin that resembles the desired size you want to achieve.

My Happy Customer

My Happy Customer