Your therapeutic journey to wellness

5 Quick Entrées For Toddlers

5 Quick Entrées For Toddlers

So in my previous post I had mentioned that I was going to share my quick lunch/dinner options for toddlers, so here it is! These are recipes that I either made up or borrowed from the internet and have found that my little guy actually enjoys them! I wanted to share them with all of you so that you can get some ideas or feel inspired to create or research your own recipes! 🙂

  • Chickpea Patties

    • 2 cups Cooked Chickpeas (canned or fresh)
    • ½ Onion (Minced)
    • ½ Tsp Garlic Powder
    • ¼ cup Flour (I like Spelt Flour)
    • Dash Salt
    • Dash Pepper
    • Dash of Oregano Flakes
    • Avocado Oil for Cooking
  • If using canned chickpeas rinse and drain. Mash the chickpeas with a fork. You can leave a few lumps but most of them should be mashed. Combine all the other ingredients and mix them all together. Form your mixture into patties and lightly fry for 3-4 minutes on each side until golden brown.

 

  • Red Lentil Pasta in Tomato Sauce and Garlic Tofu

    • Box of Organic Lentil Pasta (My favorite brand is Tolerant and I use Penne)
    • Tomato Sauce
    • Extra Firm Tofu (Pressed for at least 2 hours)
    • 3 Cloves Minced Garlic
    • Handful of Spinach
    • Avocado Oil (Or any oil of your choice)
  • Cook the pasta as instructed on the box. While the pasta is cooking prepare the tofu. Cut in half and cube the tofu. Heat the skillet with oil and cook the garlic. Throw in the tofu and cook flipping over half way for about 8-10 minutes. In a separate small sauce pan heat the tomato sauce and throw in the spinach and heat until it wilts. Drain the pasta once done and toss with the tomato sauce with spinach. Once the tofu is done combine everything or serve separately as finger food.

 

  • Mac n “Cheese” with Broccoli

    • 8 oz Organic Lentil Elbow Macaroni (Tolerant brand)
    • 1 Head of Broccoli (Florets cut into small bites)
    • 1 ½ tbsp Avocado Oil or Extra-Virgin Olive Oil
    • 1 Small Onion (Chopped)
    • 1 Cup Russet Potato (Peeled and Grated)
    • 3 Cloves Garlic (Minced)
    • ½ Tsp Garlic Powder
    • ½ Tsp Onion Powder
    • ½ Tsp Dry Mustard Powder
    • ½ Tsp Fine Sea Salt, more to taste
    • Small Pinch of Red Pepper Flakes (Omit if avoiding spices)
    • ⅔ Cup Raw Cashews (Soaked for at least 4 hours before use)
    • 1 Cup water, more as necessary
    • ¼ Cup Nutritional Yeast (My favorite is the Bragg Brand)
    • 2 to 3 Tsp Apple Cider Vinegar
  • Cook the pasta as instructed on the box. Stir the broccoli into the pot with the pasta when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
  • Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
  • Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
  • Taste, and blend in additional salt if the sauce needs it. If it needs more of a the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more of a punch add the remaining teaspoon of vinegar. Blend again. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately.

 

  • Broccoli and Cashew Cheese-Quinoa

  • Cheese Sauce
    • ¾ Cup Raw Cashews (Soaked for at least 4 hours or overnight)
    • 1 Clove Garlic
    • ½ Cup Unsweetened, Unflavored Almond Milk
    • ¼ Cup Nutritional Yeast
    • 1 ½ Tsp Dijon Mustard
    • 1 Tsp White Vinegar or Lemon Juice
    • ¼ Tsp Onion Powder
    • ½ Tsp Fine-Grain Sea Salt
  • Burrito
    • 1 Cup Uncooked Quinoa
    • 1 Tsp Olive Oil
    • 1 Clove Garlic
    • 1 ½ Cups Diced Onions
    • ¾ Cup Diced Celery
    • 2 Cups Diced Broccoli Florets
    • 3-4 Tbsp Chopped Sun Dried Tomatoes
    • ¼ Tsp Red Pepper Flakes
    • Your Favorite Tortillas
    • Dash of Salt
    • Dash of Black Pepper
  • Cheese Sauce: Place the cashews in a bowl and add enough water to cover. Soak the cashews for at least 4 hours or overnight if possible. Drain and rinse the cashews before use. In a blender or food processor, combine the soaked cashews, garlic, almond milk, nutritional yeast, mustard, vinegar, onion powder, and salt and process until smooth. Sauce should be thick.
  • Burrito: Cook the quinoa as instructed. In a large pan heat the oil over medium heat. Add the garlic and onion and sauté for about 5 minutes, until the onion is translucent. Season with salt and pepper. Stir in the celery, broccoli, and sun dried tomatoes. Sauté over medium high heat until broccoli in tender, 10-15 minutes. Add the quinoa and cheese sauce and stir to combine with the vegetables. Add red pepper flakes, if you want. Cook until heated through, 5-10 minutes. Spoon the mixture onto the tortillas, wrap and serve.

 

  • Butternut Squash Quesadilla (Super Easy)

    • 1 Butternut Squash
    • 1 Onion
    • Oil of Your Choice
    • Your favorite Tortillas
    • Dash of Salt and Pepper
  • Cut and peel the squash into small cubes. In a skillet heat oil over medium heat and sauté the onion. Once onion is translucent add the squash and season with salt and pepper and sauté until the squash is pierceable with a fork (You can add a splash of water while sautéing if you want the squash softer). Once the squash is done mash it with the onion until you get a puree consistency. Heat your tortillas on a skillet and add the pureed squash onto one half of the tortilla. Fold in half and flip over.

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