Spice Up Your Toddler’s Life

Spice Up Your Toddler’s Life

On Friday I went out for lunch with my best friend P and her 9 month old son B who is the most gorgeous little boy you could ever meet. He just sits there chuckling and smiling and charming everyone he comes into contact with, male or female. I couldn’t stop sniffing his head as he still has that baby smell. It all made me feel very clucky which is a good thing seeing that in 20 weeks I’ll have a tiny baby of my own to sniff.

Anyway, B is a baby-led weaner and as he sucked on pesto and tomato bread and P’s pasta, I realised that a lot of the food that I cook for Pops is very plain.

Her staple meals are:

Salmon fish cakes with veg

Poached salmon with new potatoes and veg

Chicken and apple balls (Annabel Karmel recipe) with potatoes and veg

Pasta and veg sauce

Spaghetti bolognese

Lamb chops with veg and sweet potato mash

Spanish omelette and salad

Jacket potato with low sugar baked beans and cheese

Tuna, pasta salad.

etc

Pops adores all the above meals but I usually cook separately for her and my default setting is to keep everything simple and perhaps a tad boring?

So, my resolution is to start to introduce Pops to lots of new and exciting flavours. She’s got a hearty appetite and I’m sure that she’ll be up for it.

My first recipe on our spice adventure is incredibly simple and was recommended to me by P. It’s from the Babyled Weaning Book (which is excellent) and the spice factor comes from the addition of  cumin and optional chilli powder. I made it over the weekend and Pops adored it!

Here’s my version which is pretty much identical to the one in the book. I made enough to freeze quite a few portions:

Ingredients:

4 chicken breasts chopped into strips

1 medium onion

2 Tins chopped tomatoes

Dessert spoon tomato puree

1 tea spoon cumin

1 teaspoon chilli powder

 

Method:

Fry off your onions in the pan with the cumin and chilli powder. Add the chicken strips and brown on all sides but don’t cook through. Then simply add the chopped tomatoes and puree and leave simmering for around 20-30 mins until the chicken is cooked through. And that’s it!!

You can obviously add more cumin and chilli for a bit more flavour as this version of the recipe was fairly mild.

This week I’m trying a Moroccan chicken dish with Harissa Paste…I’ll let you know how we get on.

UFM xx

Ps On the subject of of spicing up your life, I downloaded some Spice Girls tunes for Pops over the weekend and she LOVED them. I forgot how good Wannabe is!

 

 

 

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