Keeping lunch time fun and interesting day after day can be quite the challenge.
Most days we resort to either left overs from the night before, a simple salad based sandwich or a snack plate of cheese, tomato and crackers.
Yesterday however I decided to tempt Grace into the kitchen and away from the steaming hot sandpit outside to cook an extra special lunch and we came up with these gorgeously golden ricotta and sweet potato pizzas.
These pizzas, although a lovely treat, are no way challenging to cook. Simply smother two pita bread with a lovely ricotta mix spiked with lemon, basil and parmesan, top with sweet potato ribbons and cheese and grill. Miss G. and I had the whipped up in less than 15 minutes.
I love making pizzas using pita bread pockets. Even after a quick grilling they remain tender and soft making them perfect for little ones, especially those new to baby led weaning.
Grace devoured her pieces of pizza along with a simple blueberry banana smoothie for lunch before returning to the sandpit.
To create your own easy peasy ricotta & sweet potato pizza 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…
Todays lovely lemon loaf really couldn’t be more simple.
It so simple that Miss G. and I managed to stir the batter together and have this heavenly loaf baking away in the oven in less than 10 minutes.
And the results though couldn’t be more sublime.
This gorgeously golden loaf is not only heady in lovely lemony scent but is chock full of wholesome, totally good for you ingredients; yoghurt, macadamia nut oil, agave syrup and wholemeal flour.
Along with a little fruit, this loaf makes the perfect baby led weaning morning or afternoon tea snack and is also the perfect addition to any lunch box.
To create this lovely lemon loaf simply…
Scrolling through the my lovely little lunch box home page I noticed I haven’t posted a meat filled supper in a very long time.
Don’t get me wrong, we’re definitely not vegetarian but of late it seems I have been conjuring up vegetarian based suppers rather than our usual meat filled fare.
Knowing how important a balanced diet is, today I am sharing one of our all time family favourites, the ultimate comfort food, baked meatballs with simple tomato sauce.
This supper is ideal for the little ones. The meatballs are perfect little packages just big enough for teeny tiny hands to grip and nibble on with ease and the pasta sauce is an absolute favourite of every child. Grace demolishes these meatballs, especially along side a little pasta.
Todays incarnation of meatball have been spiked with dried basil, lemon zest, garlic and spring onions making them light and full of flavour. And they couldn’t be simpler to prepare, simply pop all of the ingredients into a bowl, stir to combine and shape into balls. Grace helped with the mixing and shaping this morning and loved it.
I also love that these little darlings are baked. It means I can simply pop the meatballs into the oven and get on with the hundred thousand other ‘to do’s’ on my list without a care in the world. And I don’t have to worry about scrubbing the greasy fry pan clean!
These effortless meatballs are a must try and I promise will become a family favourite of yours too.
To create these easy peasy baked meatballs in simple tomato sauce simply…
What I love most about sharing my baby led weaning recipes on my lovely little lunch box is meeting and talking to you beautiful mama’s!
I love receiving your emails and comments and adore hearing all about your baby led weaning wins.
Lately, a lot of mama’s about to embark on the baby led weaning journey have been asking me the same question, ‘I am really confused about what foods to begin baby led weaning with, do you have any recommendations?’.
My answer each and every time: vegetable fritters.
When we first began baby led weaning with Miss G. vegetable fritters were our go to meal!
No only are they super simple to prepare and jam packed with a tonne of wonderful vegetables but they’re the perfect shape and texture for teeny tiny little hands to hold and nibble on with ease. When beginning baby led weaning always keep in mind food offered to your little one should be chip shaped (i.e. long and rectangle) and have a texture that is able to be squished between your finger and thumb.
So far I have conjured up batches of sweet corn fritters, zucchini fritters, pea fritters, sweet potato fritters and carrot fritters and Miss G. has adored them all.
And although we may be nine months into our baby led weaning journey, Miss G’s. still adores her vege packed fritters so today I cooked us up a batch of gorgeously golden spinach and ricotta fritters. Unbelievably simple to prepare, these delicious fritters are chock full of spinach and flavoured with lemon zest and a little parmesan cheese.
Miss G. couldn’t wait to tuck in and quickly gobbled up two spinach flecked fritters along with a simple salad of tomato and zucchini ribbons.
To read more of my tips on getting started with baby led weaning click here.
To create a batch of these gorgeously golden spinach & ricotta fritters simply…
With Miss G. still insisting on eating each and every meal at her table and chairs my search for simple, easy to eat and most importantly not so messy food continues.
My hunt this morning led me to these gorgeous sweet potato and tuna patties spiked with lemon, mint and spring onions.
Not only are these gorgeously golden crispy patties fuss free and easy to eat but they are delicious!
The addition of sweet potato is genius, it not only adds a beautiful sweet earthy flavour to the patties but creates a soft tender scrumptious texture that the little ones love and appreciate.
Grace stood by my side kicking her feet with excitement whilst the little patties were frying away and couldn’t hardly wait until they cooled down enough before she dove in.
To create this lovely batch of sweet potato tuna patties simply…
I know. I know.
I cook penne like all. the. time.
There is however a method to my madness.
You see penne (in my opinion) has to be the easiest pasta shape for the little ones to grab hold of and nibble on.
Miss G. has adored penne since our early baby led weaning days and I’m savvy enough to know when to stick to a good thing.
So with that said today I am bringing you yet another penne incarnation, and this one is a beauty.
Gorgeously aldente wholemeal penne surrounded in a simple sauce of fresh heirloom tomatoes and olive oil spiked with a little zesty lemon and basil is pure baby led weaning perfection.
The key to creating this sauce is to squeeze the chopped heirloom tomatoes and allow all of the juice to seep out and rest in the bottom of the bowl ready to be combined with good drizzle of extra virgin olive oil, lemon zest and a large handful of basil. And when added to the hot penne this sauce is instantly absorbed creating the most vibrant zesty tasty penne ever.
And for a little extra somethin’ somethin’ is the gorgeous layer of crispy, golden, garlic spiked bacon crumbs that adorns the top of the penne.
For the little ones I recommend adding the crispy crumbs and stirring them through the juicy pasta so that they soften just a little and make eating a wee bit easier.
For the big kids though, leave the crumbs just on top of the pasta so not to lose any of there gorgeous crunch. I promise you’ll love it.
Miss G. happily gobbled her tomato studded penne for lunch not leaving a morsel of the crispy crumbs behind.
Another penne hit.
To create your own juicy heirloom tomato penne w’ crispy crunchy golden bacon crumbs simply…