At home,  Food

3 Easy recipes for your toddler to try this week

Whether you’ve got the pickiest toddler in town or a child who just can’t seem to get enough at mealtime, as a parent I know I’m always on the lookout for quick and easy meals. Bonus if I can hide some veggies and make it healthy! We’ve found an incredible resource in The Toddler Ingredient on Instagram and and wanted to share a few of our favourite ideas with you.


1. Chicken Teriyaki Fingers (pictured above): these beauties are egg, dairy and gluten free!  Fun for little ones to help make, and perfect for the whole family.


  • 400g chicken breast, diced
  • 1 carrot, chopped
  • 1 brown onion, chopped
  • 2 garlic cloves
  • 2 tbs soy sauce
  • 1 tbs honey
  • Sesame seeds to coat


In a food processor, add all ingredients (apart from sesame seeds) and blend until all combined with a smooth consistency. Using wet hands, scoop a handful out at each time and shape into a sausage shape, then roll in sesame seeds. Pan fry until cooked through and golden brown. Serve with salad and dinner is sorted!

Photo credit: Fox & Briar

2. Meat Free Bolognese Sauce: This one takes a bit of prep but is the best for using leftover veggies, all in one pot! If you have a particularly picky eater, I would blend everything up so they don’t see any bits! I also use this sauce and freeze it in small portions to use as our pizza sauce – little do they know there are veggies on their pizza!

Ingredients (note: best for veg that holds shape after cooking):

  • 10 button mushrooms
  • 1 carrot, chopped
  • 1 brown onion, chopped (pureed for my onion sleuth)
  • 1 red capsicum
  • 2 garlic cloves
  • Handful of baby spinach (pureed again and don’t put too much or the sauce will be green!)
  • 3 fresh basil leaves (get them use to nice, flavours so they don’t just eat bland food)
  • 1 punnet of baby tomatoes or can of tomatoes.
  • 1 jar of passata sauce
  • 3 cubes of vegetable stock (not added to water and reduce number if you want to reduce salt)


  1. In a food processor, blitz onion, capsicum and garlic. Then saute in a hot pan with olive oil for 3 min.
  2. Add mushrooms and carrot to the food processor and blitz until it is mince-like. Add to the sautéed onion. Mix and stir.
  3. Add baby tomatoes to the food processor and blitz until finely chopped. Add these to the pan of cooked veg and stir.
  4. Once the vegetables have wilted, add one jar of passata sauce plus a cup of water and stir on high heat.
  5. Add stock, basil leaves and spinach to the pan. Leave on high for about 25 min, then reduce heat to a low setting for another 45 min while stirring occasionally. Serve with pasta, yum!
morning glory muffins
Photo credit: Baker by Nature

3. Breakfast Muffins: these contain no refined sugar and are filled with healthy add-ins! Recipe makes approx. 24 muffins, great for freezing too.


  • 1 ½ cups rolled oats
  • 1 ½ cups whole meal self-rising flour
  • 1 tbsp vanilla extract
  • 1 cup maple syrup
  • 1 tbsp baking powder
  • 3 eggs (replace with 1 ½ mashed bananas for an egg-free dish)
  • 1 grated carrot
  • 1 cup vegetable oil
  • ¼ cup chia seeds
  • Top with 1 punnet raspberries, washed


  1. Pre-heat oven to 180 deg C and lightly grease a cupcake tin.
  2. Add all ingredients in a large mixing bowl and stir until combined.
  3. Pour the mixture into the cupcake tin & level out each muffin until smooth on top.
  4. Place 2-3 raspberries on top of each and press down gently so they’re half covered in batter.
  5. Bake in oven for approx. 20 min. Enjoy!


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