Welcome to my lovely little lunch box, celebrating tiny food for tiny tots! As a first time mummy I am delighted to be introducing my daughter to a world that I absolutely adore…the world of food. Witnessing the classic expressions sprawled across her face as she takes her first bite of what surely is an exciting and exotic new flavour makes my heart smile and melt all in the one moment. I am constantly blown away to see the pace at which her enthusiasm and appetite grow, quite often faster than her very own motor skills, but somehow and not so surprisingly she manages the most basic of human instincts, that of ferrying food to mouth. I am beyond thrilled to be sharing healthy, nutritious, easy-to-prepare, simple, fun and most of all delicious food with you and your family! So as we enjoy our food adventure together please join in and share your experiences, thoughts, recipes, lunch box ideas and food philosophies! Let the fun begin!!!
When Grace began to take an interest in food I was absolutely delighted, I couldn’t wait to get started. I did my research and came across a few different baby food and eating philosophies. What best suited us was definitely the baby lead weaning approach which quite simply means letting your child feed themselves from the very start of weaning. You just hand them the food in a suitably-sized piece and if they like it they eat it and if they don’t they won’t. That’s the essence of Baby Led Weaning. No purees, no ice cube trays, no food processor, no potato masher, no baby rice, no weird fruit and vegetable combos. Just you and your child eating food that you enjoy.
I really love the social aspect of baby led weaning, when we eat, Grace joins in and enjoys the same food as us. I can see her watching us and mimicking what we do, so adorable. I also love her enthusiasm as she experiences different flavours and textures. So far she has loved everything we’ve offered, especially these carrot fritters! They make a wonderful dinner and leftovers make a fantastic lunch!
These carrot fritters are very easy to prepare. You simply place the carrots and onion in a food processor and pulse until finely chopped, then add the flour, eggs, baking powder and herbs and pulse to combine. You then ladle big spoonfuls of the batter onto a nonstick frypan over medium heat and griddle until golden brown, flipping halfway.
To serve, I put together a very simple salad of tomato and avocado by simply slicing wedges (big enough for Grace to grip) of fresh and wonderfully fragrant tomatoes and long wedges of smooth and creamy avocado. I drizzled the salad with a little extra virgin olive oil and lemon juice and finished with a sprinkling of fresh herbs. Our pick from the garden today was parsley and basil.
Adapted from Bill Granger
4 small carrots, chopped in thirds
1 small red onion chopped in half
15 g chopped fresh herb leaves
125 g plain flour
1 teaspoon baking powder
Vegetable oil for frying
Place carrots and the onion in a food processor and process until finely chopped. Add the eggs, fresh herbs, flour, baking powder and process until combined.
Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat.
Place 2 heaped tablespoons of mixture per cake into the pan and cook in batches for 1 minute each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
1 avocado, cut into wedges
2 tomatoes, cut into wedges
A handful of fresh herbs, basil, parsley, mint
3 tbs extra virgin olive oil
1 tbs lemon juice
Place the avocado, tomato and herbs in a small bowl and toss to combine. Drizzle with oil and lemon and serve with carrot fritters.