This week our sweet little Harry turns one.
I still can’t quite believe we are celebrating his first birthday. It seems like only yesterday I was cradling the sweetest smelling cuddly snuggly newborn baby boy on my chest, beaming with pride wondering what I did to deserve such a divine little fella. And now my bright bubbly blonde boy is racing around the house giving his big sister a run for her money. Time truly does fly.
This weekend we are throwing our big birthday boy a special little party to celebrate. Along with the usual decorations, family and friends there is going to be a lot of delicious (a.k.a sugar laden) food including a Peter Rabbit inspired birthday cake. So with the sugar onslaught set to begin I decided to balance the food scales a little today and put together this super simple everyday salad with hasselback sweet potatoes for supper.
This salad couldn’t be simpler to prepare. Just cover a serving dish in a layer of fresh greens (today I used baby spinach, rocket and mint leaves) and adorn row-by-row with your favourite salad ingredients. After a dig around the refrigerator this afternoon I decided to use capsicum, cucumber, cherry tomatoes, carrot, avocado, corn and some delicious garlic and herb scented feta. The results were a fresh, crunchy, delicious salad full of all of the good stuff.
The hasselback potatoes are an old family favourite of mine. The slits along the sweet potato help the orange hued vege roast to gorgeous golden perfection and add a lovely crunch to each deliciously creamy bite of sweet potato. If you haven’t tried sweet potato like this you must give it a go! The kids love it!
In terms of baby led weaning, this salad and sweet potato are perfect for the little ones! Just be sure to slice your salad ingredients into long thin pieces so that blw beginners can easily grab the goodness and once your little one has mastered their pincer grip they’ll have no issues with the smaller pieces (corn, cherry tomatoes). When serving the sweet potato, simply slice them up into smaller pieces to they’re easily picked up.
To create your own bright and fresh everyday salad and hasselback sweet potatoes simply…
Wanting to cram a little more vege into Miss G. after a nasty tummy bug I decided a batch of savoury muffins hiding 3 cups of gorgeous vegetables and a little cheese were needed.
And these gorgeously golden vege flecked cheesy darlings are delightful.
The golden yellow crispy crust is the perfect contrast to the tender vege flecked crumb and the combination of the sweet vegetables with the tasty cheese creates the most wonderful flavour. Miss G. gobbled hers up still warm from the oven along with a few sticks of cucumber and a couple of halved cherry tomatoes.
Instead of mixing the muffin batter together by hand, I opted instead to use my food processor. Firstly the grating attachment makes light work of shredding the carrot, zucchini and cheese and the blade effortlessly pulses together the batter and further distributes the vege and cheese into the crumb which is perfect for those little ones that tend to eat around chunks of nutritional goodness in their food.
If you’re looking for a batch of muffins to freeze and pop into lunch boxes during the week, these babies freeze beautifully. Simply wrap the individual muffins in a little cling film, pop into a freezer bag or container and stash in the deep freeze for up to 3 months. I pop the frozen muffins into our lunch box and by the time lunch rolls around they are perfectly defrosted and ready to eat. These muffins are also a great no-fuss less-mess eating option for when you’re out and about.
Also, for those little ones just beginning their baby led weaning journey the texture of these muffins is perfect. The muffins are firm enough to withstand a tight grip yet soft enough to be easily eaten. When Grace was this age I used to slice the muffin into quarters and she had no trouble picking up the pieces to devour.
To create these gorgeously golden savoury muffins chock full of vege simply…
It’s not often Miss G. becomes fanatical about her food but of late our little miss has become utterly obsessed with sweet corn.
Each and every time I make my way into the kitchen and stand at the bench I hear the chants of a toddler demanding ‘corn, corn, corn’ pacing incessantly behind me.
So not to disappoint (or more importantly to avoid the dreaded terrible toddler terror tantrum) I’ve managed to work the bright yellow kernels of sunshine sweetness into most meals of late and this sweetcorn pasta salad is our favourite corn incarnation by far.
Not only is this gorgeously zesty salad chock full of nutritious goodness but it couldn’t be simpler to prepare. It can be on the table and ready to devour in the time it takes to boil a little pasta and stored in an air tight container nestled in the fridge this salad is just as wonderful the next day.
Although Miss G. concentrates most of her eating efforts on the corn and pasta, she also manages to gobble up a good amount of fresh tomato, cucumber and mint as well, making for a very happy mummy.
To create this gorgeously fresh and zesty sweetcorn pasta salad simply…
Miss G. is officially walking!
Watching her take those first wobbly steps, smile beaming, eyes lit up with a mixture of amazement and excitement was just beautiful.
R. and I cheered her on whilst her beautiful tubby little legs carried her across the living room floor all the time knowing it was one of those magical family moments we’ll treasure forever.
To celebrate her big girl moment I decided to put together one of our favourite family meals, chicken tacos.
Miss G. loves mexican food, especially salsa so I knew this was the perfect simple supper to celebrate with.
Todays taco incarnation consists of softly toasted tortillas topped with lightly spiced chicken and a gorgeous salsa.
The chicken nestled in these tacos is perfect for the little ones because I ditched the usual hot and spicy flavours usually associated with mexican food and instead opted for a more mellow spice mix of a little cumin, sweet paprika and lemon zest. The coating is just enough to give the chicken a sweet subtle flavour without any of the heat, Miss G. loved it! Also, rather than chopping the chicken, I decided to roast the breasts whole then use a couple of forks to shred them creating the perfect shape for little hands to hold and nibble on with ease.
Whilst the chicken was baking I decided to grill a little corn to add to the salsa and am so happy I did. The sweet kernels of just charred corn added a beautiful brightness to our usual salsa of avocado, cherry tomatoes, coriander and lime and had us coming back for more. And more. And more. It’s seriously moreish.
These tacos are a joy to prepare and a complete pleasure to eat. A beautiful way to celebrate.
To create these gorgeous chicken tacos with grilled corn and avocado salsa simply…