I just want to start by saying a huge thank you for the amazing response I have gotten to my blog so far! A lot of people asked me to do a lunch version of my weekly toddler and baby meals so that’s what i have decided to do for this post. Enjoy!
Today is mushroom and pea risotto with fresh-baked salmon. I topped the mushroom risotto with some parmesan. I baked the salmon in tin foil with a little butter and lemon. The kiddos also had raspberries on the side!
I never have time to make a cooked lunch on Tuesdays as we have a breastfeeding group in the afternoon so it was a quick and easy one today! L and Baby I had brown bread with cheese and tomatoes, some celery and hummus and L also had some blueberries. Simples!
Wednesday we had quesadilla’s, some leftover salmon, cucumber sticks, natural yogurt and raspberries. I peel the skin off cucumbers for Baby I to avoid choking.
Today we had mini burgers, homemade guacamole with sliced peppers, some grilled asparagus and some nectarine slices. We got the mini burgers and mini burger buns in Aldi and they’re perfect for little hands.
2 Fresh, ripe Avocados
2 small tomatoes, deseeded and chopped.
1 small red onion, finely chopped,
Juice of half a lemon
1 large handful of coriander, finely chopped.
Salt to taste ( I separate the mixture once all mixed and add salt to mine and Mr T’s portion)
Mash Avocados with a fork until relatively smooth (it’s ok if its a bit lumpy!), add lemon juice to taste, add tomatoes, coriander and onion and mix until combined.
I love dips because I think they’re a great way to get kids to eat their veggies! My two could eat a bowlful of vegetable slices if they have a tasty dip, and guacamole is my favourite.
Friday we had Pasta. I used my avocado pesto recipe for this one. I got my inspiration for this sauce from Pinterest, but I have tweaked it a little bit.
1 ripe Avocado
1/2 tsp garlic paste or 1 small clove of garlic
Juice of 1/2 lemon
1-2 Handfuls of Fresh Basil
Pop all ingredients, except the olive oil, into a blender/nutribullet and blend until smooth. Slowly add olive oil and blend intermittently until you reach your desired texture. I like mine a little thicker so I add about 1/2 cup of oil. Cook your pasta and peas, drain off the water and simply add the sauce. L and Baby I devour this and it’s a really simple way of getting some green veggies into them!You can also add pancetta and cherry tomatoes to this recipe if you like.
Saturday as a lazy day and I didn’t feel like cooking up a big meal for lunch so we had good old toasties. I make these on the pan and butter the outside of the bread to get that lovely crispy texture. If you don’t like butter you can spray the pan with a little coconut oil. I got a great spray coconut oil in tesco recently and it’s brilliant for dispensing the perfect amount of oil on the pan. We also had homemade hummus with cucumbers and peppers.
Large handful of fresh Coriander
400g can of chickpeas
2 tsp tahini
1 garlic clove, crushed
3 tbsp quality extra virgin olive oil
2 tbsp freshly squeezed lemon juice
Wash the chickpeas and add to a food processor with the rest of the ingredients, except for the olive oil. Blend until smooth. Slowly add the oil blending well after each addition. And Violá!
Sunday we had fresh, uncooked sugarsnap peas, garlic and coriander naan and homemade coronation chicken. Mr T, the babas and I had been out for lunch on Friday with uncle B. I had the most delicious coronation chicken, which I was still craving on Sunday, so I decided to give it a whirl. It was good, but I want to try to tweak the recipe a bit before posting, so stay tuned
It’s just a general look at our weekly lunches, and definitely not as creative as our breakfasts, but hopefully it helps to give you a bit of inspiration. I love getting ideas from other parents so if you have any recipes that might be suitable for my two, please feel free to comment below! As always you can follow me on Instagram for daily meal pics (well almost daily!) @orlaithsheanon16
Bye for now!