MY GO TO RECIPES

I believe that good nutrition in early years is a solid foundation for a healthy life of a tiny human. With healthy and varied diet we instal important habits that will last a life time and give children a proper fuel they need for all they developmental needs. We as care givers (may it be Nanny, grandparents, parents, childminder etc) have to come up with a million new dishes, snacks and tasty treats that are going to win over little ones. Sometimes you succeed and sometimes you fail, but the ones that they like, will mostly likely become you go to recipes for any day.

As a Nanny (and I’m sure every parent too) I want to cook meals that as healthy but easy and take little to no time to prepare. I also want to be mind full about food waste, and want to make up the recipes, when I can use leftover from the day before. So I came to love these few go to recipes and wanted to share them with you. Some of them are one time favourite and few are a recent development that was well accepted by picky eaters.

 

BREAKFAST

Pancakes two ways:

  • Banana and egg pancake with a side of yoghurt

Two ingredients and such a yummy result. Mash banana and mix in an egg. I also add some vanilla to make it even more appealing. Pour small amount on hot pan and flip after a few min. You do have to be a bit more softer with these as they are quite delicate. Serve them with some yoghurt and blueberries.

IMG_0757

  • Stacking pancakes with condiments of choice

I rarely measure this recipe as I always do them with kids running around, and once you do it lots of times, it sort of just happen. But for the sake of you knowing how much and what to put in, here is a version of it.

Hand mix 2 eggs, add a cup of milk and vanilla. In a separate bowl mix 1 and a half spelt flour with a table spoon of baking powder than slowly add to the wet mixture and try not to leave to much lumps (but if there is any – oh well that is life). Consistency is quite thick, but it still pours nicely. You know the rest!

 

Rice pudding

Is also a good snack or dessert, but so so yummy for breakfast when it’s cold outside. It’s much faster if you have some left over rice in the fridge and you can speed up the process.  So than you put a cup of cooked rice in a source pan and ad a cup of milk, vanilla, cinnamon and a pinch of salt. Leave to boil until the milk is reduced and rice is creamy. Serve in a bowl with some berries and a drizzle of maple syrup (or honey).

If you do it from scratch than you would need to add more milk (double) and it just takes longer as the rice is not cooked.

img_0904.jpg

 

Overnight oats

These are great for summer mornings, easy to prepare as you do most the night before, and basically just serve it next morning.

TO DO: Put half of a cup of rolled oats in a glass jar, add 3 spoons of yogurt and half a cup of milk of choice. Also add cinnamon and raspberries. Put in the fridge over nigh. In the morning take it out of the gas jar and add a little warm milk, just so it’s not super cold – more like room temperature.

This is just one of many variations you can do, but add whatever your kid likes. I would also recommend doing it with them, so they can chose what is inside. This is especially good, when there is a lot of drama and negotiating with breakfast in the morning. That way they do it, and it’s all ready for them, so no

 

LUNCH

Carrot and potato croquets

Boil one potato, grate one carrot – tap it with a kitchen towel to absorb the excess water, add egg, salt, pepper and majaron. When potato is cooked mashed it with a tea spoon of butter (coconut is best) and add to the carrot mixture. To all that add spelt flour and spoon out portions on hot skillet. Brown it on both sides – It does not take long – and take out on to the kitchen towel to absorb extra oils. Serve with some peas (or any other green veg).

IMG_7833

 

Rice and carrot omelette

This quick meal is great when you have left over rice. It’s so easy to make, but at the same time it provides all the right nutrients that the child needs, and it’s a finger food, which is especially good when the baby does not to be feed anymore. It’s also a good way to get kiddos eat egg, if they don’t like it on it’s own.

Just mix egg with some rice and grated carrot (1 egg, small carrot and 3 spoons of rice). Add spices and herbs of choice. Pour it on the hot pan (medium hot) and bake until it’s solid enough to turn around, and than sometimes I will sprinkle a little of parmesan cheese on top to add another flavour. serve with some veg – we tend to go for peas a lot as that seems to go down well, but I offer green beans and edamame as well with this meal.

 

DINNER

Sweet and sour chicken

Sauce: 2 table spoons of apple cider vinegar, 2 table spoons of sugar (coconut), 2 table spoons of ketchup, salt to taste. Bring to boil and add 1 tea spoon you previously mixed with 3 table spoons of cold water. Add and take of the stove (it will thicken quickly).

Chicken: Cut big chicken file in to a bite size pieces and add 1 table spoon of corn starch. Trow everything in a ziplock bag and shake. Add oil to pan and fry the chicken (without the plastic bag) 😉

Veg: Cut Carrot and red peppers to bite size pieces and steam them until tender and add them to the pan with chicken to fry for a min or two.

Transfer everything in a bowl and add the sauce.

Serve with steamed broccoli and rice.

 

fullsizeoutput_6da7.jpeg

 

Roasted Vegetables with feta and cuscus

Such a simple thing to do and lovely autumn dish. I love the recipes you put in the oven and a while after it’s dinner! They work especially good, when you cook while looking after the kids. I tend to pre cut the vegetables when children nap and than a little before it’s dinner time, I will pop it then oven, and it will be nice and fresh.

Cut butternut squash, red peppers, courgette, celery and beetroot. Put them all on the baking tray. Drizzle over some olive oil, add salt, pepper and rosemary. Roast until tender and nicely brown and crisp. Take them out of the oven and crumble feta cheese over the tray. Serve with cuscus.

 

Bolognese sauce with pasta

The ultimate meal that even the most picky eaters will love. I adopted the recipe from the wonderful Annabel Karmel and can now do it with my eyes closed. Only thing I change is I use majaron and not thyme, and I don’t use sugar. I love to make a big batch and just have portions on hand in the freezer. It really can save you on the days that are just to crazy. And on top of that it is a delicious and hearty meal full of hidden veg. Definitely head on her web site for more yummy recipes.

img_0963.jpg

 

I hope that gives you some inspiration and ideas for your future meals. I am by no means a trained chef, but some would say I am a tiny humans chef, and as we all know, it’s not easy to be one of those! What we all wish is for them to eat a well balanced diet and grow up healthy. I would be a so happy if I had help sparked some ideas to help you in that process.

As always Sharing is caring!

The Lovely Nanny xx

 

 

 

 

 

 

Advertisements

Cookie heaven

I like easy – trow in a bowl – cookie recipes that you can easily do with kiddos. This one is exactly that! We did the dough before lunch and baked it after so we could enjoy a nice little treat in the afternoon! Baking with kids is so special and they are always so proud when they do something! So here we go, have a try yourself!

 

 

180g spelt flour

60g coconut sugar

90g nuts (almonds or hazelnuts)

120g dark chocolate

160g butter

Vanilla

pinch of salt

1/2 table spoon of cinnamon

  • Preheat the oven on 170 Celsius
  • mix butter, sugar, chocolate, vanilla and cinnamon together and add it to flour and nuts
  • make balls and bake for about 15 min (give or take depending on the Owen)

 

IMG_4730.JPG

 

We of course added some sprinkles and I made a quick frosting with sugar and lemon so they could stick on. But the cookies are delicious on it’s own as well!

Let me know if you try them! Sharing is caring!

The Lovely Nanny xx

Christmas cookies

I try and do some cooking an baking with kids now and than. It’s a great way to learn patience, measurements, and just the way around life. Cookies are of course the best, because there is so much they can do-making the dough, rolling the dough, pressing the shapes – and they also get to decorate them once they are baked! What a joy!

Look what we were able to do this year!

 

We made the dough together and than rolled it out. I let the kids do as much as possible and we had lots of fun.

 

It is great to watch them when they try and choose all the cookie cutters we have, add things on top and just really enjoy themselves.

IMG_3604.jpg

We also had Christmas music on the whole time, and had a little dance party every time in between when we had to wait for one batch to be done.

GRANDMA’S COOKIES

750 g flour 

300g sugar (try using coconut sugar instead of white one)

250g butter

150g cream

4 egg yolks

1ts baking powder 

a pinch of baking soda

Vanilla 

 

Squeeze butter and flour together until it becomes all dry and dusty and there is no more bottle visible. Than add baking powder , vanilla and baking soda. In a separate bowl mix sugar and egg yolks. Also add the cream. Mix dry and wet bowls together and use your hands while doing it! It’s the most fun and the kiddos can join! Bake on 170 for about 11 min (depending on how thick you make the cookies, your owen …but the cookies should be pale when taken out). 

IMG_3624

Decorate them after they are completely cooled down. And don’t forget to eat as many as you can! You can also leave them plain, store them in a tin containers and enjoy them with family 😉⭐️

Until next time…

The Lovely Nanny xx

 

Banana bread muffins

Nothing says ”fall is here let’s get cosy” as the smell of banana bread around the house. I have been using the same recipe for a long time, and it it very easy, as most of the time I’ll bake with children. The result is always amazing and just the thought of having a decent recipe that I can count on on every time is pretty cool.

img_9618.jpg

That is why I would love to share it with you, as you might be looking for one just now. I searched for a healthy one and stumbled upon that one. Its from the blog called ”Cookie and Kate” from the author Kathryn Taylor. The reason I prefer healthier versions is as I am not too comfortable to give children lots of unnatural sugars or white flower. I think these ingredients have no nutritional value for them or anyone, and they really need only the best to grown up to be healthy and strong. Ingredients in this recipe are whole and good while they still make the yummiest banana bread you will have. Sometimes we make it in to a muffins and sometimes in to a loaf, really depends on the mood.

 

Banana bread 1
Whisk Whisk

 

Here it is:

INGREDIENTS

  • ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil* ( I always use coconut)
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup milk of choice or water (I always got for water)
  • 1 teaspoon baking soda (NOT baking powder)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cups whole wheat white flour  ( I always use spelt flour or buckwheat )
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

 

Banana bread 2
Yummy!

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave — when making this with children it is so fun if you say these are little snow mans that are melting)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Divide batter in 12 muffin cases evenly (even better if the are colourful or have on them something Disney!)
  5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool on a wire rack to cool for 20 minutes before eating – HAHA IF YOU CAN! (if making a loaf you will probably need about 55-60 min in the oven)

 

To add a few notes.

When making it with tiny humans, it’s best to prepare everything out already measured. Depending on the age, you might want to measure it together and practice. Let them do as much as possible, it does not matter if there is a few shells when the beat the eggs-you can pick them out! Stirring is their favourite thing, but mostly, being included, no matter the job. There is nothing better than seeing their little faces light up, when they can do the grown up things and than see the final product.

 

Banana bread 3
Sharing is caring!

Hope you will love the recipe as we do! Please let me know if you make it, tag me or leave a comment!

Also Sharing is caring!

The Lovely Nanny xx