Name: Turkey Cauliflower Zucchini Casserole
Ingredients: 1 lb ground turkey (half kilo); cauliflower (separated into florets); 2 zucchini (sliced); 1 medium sweet potato (cubed); 2-3 regular potato (grated); Half cup peas (frozen); Half an onion (diced); Small bunch of chives; 2-4 eggs (optional)

Crispy Coconut Chicken

September 21, 2016 by Natasha

Hello yummy crispy coconut chicken! It’s made of healthy ingredients but it’s fried.

I would like to state that I would not offer this chicken to a baby under 1. Yes, I am a fan of Baby Led Weaning (what is it?) but Baby Led Weaning can be as healthy or unhealthy as you make it to be. Babies can be given the most greasy foods right at 6 months and, technically, it would be considered BLW. The main premise is that you offer your child whole foods (large chunks instead of purees) and leave them to be independent eaters (rather than spoon-feeding them from 6 months.) So there. My philosophy is – healthy foods at any cost.

That said, my son is now approaching his SECOND Birthday and I have to admit I definitely have relaxed a lot more about what foods he eats. His appetite is still good but the food preferences are there, sometimes very strong, like a plate can fly high into the air and spill all over the carpet and couch if he doesn’t like what’s on it. I used to be a purist when it came to baby food and I am glad I put the effort. I think it’s paying off already. But at this point, Soren eats a lot more traditional kids foods.

On to the recipe

If you use a non-stick pan, you can make this chicken with minimal oil. If you would like to achieve maximum crispiness, then it’s better to use a regular pan with a considerable amount of oil (however much you need for the chicken not to stick).

It won’t be crispy:

if you cover the pan with the lid
if you refrigerate
if you use too low heat

Crispy or not, it’s still delicious.

INGREDIENTS:

2 large chicken breasts

2 eggs

1/2 cup flour (I used whole wheat)

1 cup unsweetened coconut shreds

1/2 cup panko (Japanese breadcrumbs)

Coconut oil

METHOD:

1. Prepare 2 plates: one with flour and one with coconut mixed with panko. Beat the eggs. Prepare a pan with coconut oil. If you want really crispy chicken, then use a regular pan (not a non-stick) and use quite a bit of coconut oil.

2. Cut the chicken into thin strips. Season with salt and pepper. Dredge in flour first, then dip in egg mixture, then dredge in coconut shreds mixture.

3. Pan fry for 8 minutes on each side. If you used a lot of oil, then place the cooked chicken on paper towel to absorb excess oil.

Crispy Coconut Chicken

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Author: Natasha @ Soren's Purple Plate

Ingredients

INGREDIENTS:
2 large chicken breasts
2 eggs
½ cup flour (I used whole wheat)
1 cup unsweetened coconut shreds
½ cup panko (Japanese breadcrumbs)
Coconut oil

Instructions

Prepare 2 plates: one with flour and one with coconut mixed with panko. Beat the eggs. Prepare a pan with coconut oil. If you want really crispy chicken, then use a regular pan (not a non-stick) and use quite a bit of coconut oil.
Cut the chicken into thin strips. Season with salt and pepper. Dredge in flour first, then dip in egg mixture, then dredge in coconut shreds mixture.
Pan fry for 8 minutes on each side. If you used a lot of oil, then place the cooked chicken on paper towel to absorb excess oil.

HEALTHY CHICKEN OAT MEATBALLS

September 6, 2016 by Natasha 2 Comments

Baby Led Weaning (what is it?) appropriate from 7 months if you omit salt.

When I can, I try to grind my own meat. It sounds complicated but it actually is not at all and it takes just a few minutes. The only thing you would need to do is wash an extra piece of kitchen equipment. I know it sounds like a hassle to most moms and dads who don’t have time for anything extra, but to me it is really worth it.

WHY GRIND YOUR OWN MEAT:

SAFETY: It is much safer to consume freshly ground meat versus the ground meat that has been sitting in the store for a few days (only very high-end stores grind their meat daily). Once exposed to air, it is more likely to be contaminated with bacteria. I honestly don’t even want to go into the bacteria topic, it’s so gross. There is plenty written about it online.

QUALITY: It tastes better and fresher.

HOW TO GRIND YOUR OWN MEAT:

I don’t have a special meat grinder (one day when I have a bigger kitchen, I’ll invest into something like this). I used to use my Vitamix but I found it was way too difficult to clean afterwards because the fibers of the meat would roll around the blade and get stuck. For a while now, I have been using my small, affordable kitchen helper Cuisinart Mini Prep Food Processor (view and buy it on Amazon). I use it for everything from chopping to making my own hummus, nut butter, tomato sauce, etc. It’s tiny and only costs $40.

To grind your meat, just cut it up into big chunks and pulse for 15-20 seconds. Don’t over process because you will get a very pasty mass, which would still work for meatballs but I prefer to leave meat with a little texture. For a big batch, you would need to grind in batches but it really takes little time.

Make sure to thoroughly clean everything afterwards in warm soapy water. Once done, I like to pour boiling water on all the parts for extra disinfection. Dry completely before putting away.

Onto the recipe…

It’s ideal to use steel cut or old-fashioned oats in this recipe. I’m a big fan of leftovers. Just make a larger than usual batch for breakfast and use whatever is left for this recipe.

These meatballs freeze well.

HEALTHY CHICKEN OAT MEATBALLS

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These easy healthy meatballs are a perfect meal for babies, kids and adults. They are very quick to make and also freeze well. Use panko breadcrumbs for extra crunchiness and turmeric for extra health punch and color. Enjoy!

Author: Natasha @ Soren's Purple Plate

Recipe type: healthy meatballs

Ingredients

1 cup cooked oats (I used the leftover steel cut)
2 large chicken breasts or 1 lb ground chicken
2 eggs
½ onion
1 garlic clove
1 tsp turmeric
panko breadcrumbs (or any other breadcrumbs)

Instructions

Mince or finely chop the onion. Mix all the ingredients well together reserving the breadcrumbs for later. Season with salt and pepper (unless preparing for babies under 1). The mixture will seem a little runny but once you dredge the meatballs in the breadcrumbs, they will hold up well.
Preheat your large pan. I didn't have a non-stick available so had to use a bit more oil. Avocado oil is perfect for it since it has a very high smoke point.
Form little balls and roll them in breadcrumbs. I love using Japanese panko breadcrumbs because they make the meatballs nice and crunchy. Any other breadcrumbs will do.
Pan fry on medium heat for 8 minutes on each side. Place on a paper towel once done to soak up extra oil.

Notes

Panko breadcrumbs are Japanese breadcrumbs that add crunchiness and airiness to food.

Avocado oil and coconut oil are ideal for frying as they have very high smoke point.

Turmeric is a strong anti-inflammatory spice that is very mild in flavor and bright in color.

QUINOA PASTA WITH RAINBOW CHARD AND SALMON

January 11, 2016 by Natasha Leave a Comment

This pasta can be made with leftover fish but the recipe is totally worthy of cooking with fresh fish as well. It’s healthy and “adult-tasting” meaning it would probably be enjoyed more by adults because it doesn’t contain any baby/toddler favorites like butternut squash, sweet potatoes, etc. I’m lucky that my Soren loves stuff like that so if you kiddos are adventurous as well, feel free to offer it to them (BLW appropriate from 7-8 months).

We used quinoa pasta because we like it and because it’s a healthier alternative to regular wheat pasta.

INGREDIENTS:

3 large rainbow chard leaves
A piece of salmon (really as large or small as you like)
1 garlic clove
1/3 cup chopped cilantro
Olive oil
Optional: 3 tbsp white wine

METHOD:

1. Cook your pasta.

2. Meanwhile, heat 3-4 tbsp of olive oil in a pan. Chop up the chard (cut three times lengthwise and then across), place in a pan. Stir frequently for 2 minutes on medium heat. Add 2 tbsp of water and close the lid. Let the chard steam for 5 minutes.

3. Add minced garlic and cilantro, sauté for 1 minute. Add wine (if using for adults). Add the cooked salmon (pulled apart into pieces). I used a small piece of leftover salmon and I think it’s the best way to create a dish out of it. Stir everything, season with salt and pepper and cook for 5 minutes. Stir in the pasta.

QUINOA PASTA WITH RAINBOW CHARD AND SALMON

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I can't think of a better way to use a small piece of leftover salmon and make the meal out of it.

Author: Natasha

Recipe type: fish, leftovers, pasta

Cuisine: healthy, dinner

Ingredients

3 large rainbow chard leaves
A piece of salmon (really as large or small as you like)
1 garlic clove
⅓ cup chopped cilantro
Olive oil
Optional: 3 tbsp white wine

Instructions

Cook your pasta.
Meanwhile, heat 3-4 tbsp of olive oil in a pan. Chop up the chard (cut three times lengthwise and then across), place in a pan. Stir frequently for 2 minutes on medium heat. Add 2 tbsp of water and close the lid. Let the chard steam for 5 minutes.
Add minced garlic and cilantro, sauté for 1 minute. Add wine (if using for adults). Add the cooked salmon (pulled apart into pieces). I used a small piece of leftover salmon and I think it's the best way to create a dish out of it. Stir everything, season wth salt and pepper and cook for 5 minutes. Stir in the pasta.

Potato Salmon Zucchini cakes

January 5, 2016 by Natasha 1 Comment

I am a big fan of making food so it lasts several days. Very often I have one or two ingredients leftover and I like putting them to use by making something quick and simple. These cakes are a good example of this practice: I used the leftover salmon and mashed potatoes from the dinner before.

If you are just starting with Baby Led Weaning, if you don’t have any family seafood allergies, I would say you should introduce fish early. My pediatrician recommended we started right from the beginning so Soren tasted salmon when he was 6.5 months and has really been liking it since. My mom friends start around 7-8 months. Whatever you feel comfortable with.

Theses little cakes are ideal for a play date meal or for traveling. They are easy to handle for you and for the baby avoiding major mess like with other foods.

INGREDIENTS:

1 cup of mashed potatoes or a medium boiled potato (cooled and grated)

1 cup of cooked salmon

1 small zucchini (grated)

1 egg

Optional: dill or parsley or both

METHOD:

Separate salmon into small pieces. Mix all ingredients in a bowl. Form little pancakes and pan fry on medium heat in a pan greased with coconut oil (any other oil would work too).

Potato Salmon Zucchini cakes

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

These little cakes are ideal for a play-date meal or for traveling. Baby Led Weaning appropriate from 7-8 months provided you don't have seafood allergies in the family.

Author: Natasha

Recipe type: lunch, dinner, travel, leftovers

Ingredients

1 cup of mashed potatoes or 1 large boiled potato (cooled and grated)
1 cup of cooked salmon
1 small zucchini (grated)
1 egg
Optional: dill or parsley or both

Instructions

If not using leftovers like us, bake salmon at 350F for 15-20 minutes, depending on the size of the piece. Cool. Separate into chunks watching out for the bones.
Grate 1 medium zucchini, squeeze excess water. Finely chop some dill and parsley (I really like the combination of two together). If not using leftover mashed potatoes, grate one cooked potato.
Combine all the ingredients in a bowl. Add salt and pepper if cooking for kids over one. You don't need much salt: the fishcakes are pretty flavorful because of salmon and the herbs.
Pan fry on a medium heat flipping once or twice. I use coconut oil but if the taste bothers you (salmon and coconut, eeeek for some), you can use any frying oil.

Chicken Mushroom Meatballs from scratch

December 28, 2015 by Natasha Leave a Comment

Lunch today is healthy comfort food that adults and babies (from 6-7 months) would enjoy:

Mashed potatoes with corn and peas
Chicken mushroom meatballs made from scratch

The idea of mixing potatoes with another vegetable is not new but recently it caught my eye again when I was flipping through other mommy cooks Instagram pages. Some of my friends have been whipping their mashed with broccoli – a great idea. Today I made ours with peas and corn. Here is how to make it:

INGREDIENTS:

3-4 potatoes
1/2 cup frozen peas
1/2 cup frozen corn (organic)
A bit of milk (nut or any other kind)
Butter or olive oil

METHOD:

Peel the potatoes and cut into 2 inch cubes. Place in a pot of water, add a little salt and boil until almost done. Right into that water add the peas and corn. In 4-5 minutes, strain the vegetables, and mash with some milk, butter or olive oil. I used the hand masher. If you want a very smooth consistency, you can purée it in a blender.

Tender Chicken Meatballs from scratch

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When made completely from scratch, these meatballs outdo any other homemade recipe. Make sure not to overcook it! It's the key to tenderness.

Author: Natasha

Recipe type: lunch, dinner

Ingredients

1 lb of chicken thighs (or ground chicken)
1 celery stalk (roughly chopped)
½ small onion (roughly chopped)
6 crimini mushrooms (or any other kind)
1 egg
A sprinkle of dried oregano

Instructions

If making from scratch, place all the ingredients in a blender. Add salt & pepper (skip for babies under one). Pulse a few times until the chicken and veggies are ground. The mixture will be kind of pasty. That's good.
Heat a pan with canola or coconut oil, form medium size meatballs with your hands and pan fry for no more than 4 minutes on each side.
Place the meatballs in a pot with a tablespoon of water on the bottom. Close the lid. Steam for 5 minutes. .

Sometimes I buy ground chicken but most of the time I use my Vitamix blender to grind organic chicken thighs or breasts. When made completely from scratch, these meatballs outdo any homemade recipe. I’m warning you right away: make sure to prepare a large amount of side dishes so that you are not tempted to eat all of the meatballs at once. They are so good.

❗️TIP: to make these meatballs really tender, pan fry for 4 minutes on each side and then place in a pot with a tiny bit of water (tablespoon) and steam for 5 minutes. This will ensure that all the bacteria is killed and they are safe to eat for babies. Do not overcook! That’s the key.

Another❗️TIP: if you are using a blender to grind the chicken, it’s very important to clean it very well afterwards. I know, the obvious. But I want to stress this because meat fibers can get wrapped around the blade (especially underneath) and easily get stuck there and overlooked. I assume that you have just one blender, which you mainly use for raw smoothies and such. So wash it very well in a soapy water. After, rinse with BOILING water! I use an electric kettle and it takes no time.

Turkey Cauliflower Zucchini Casserole

December 21, 2015 by Natasha Leave a Comment

This very easy healthy casserole can be enjoyed by everyone in the family. Make one large for family and small for the baby without salt. You can skip ground turkey and egg to make it vegan. It still comes out delicious.

INGREDIENTS: (could be used in various quantities/proportions depending on what you like. You can’t mess this dish up):

1 lb ground turkey (half kilo)
cauliflower (separated into florets)
2 zucchini (sliced)
1 medium sweet potato (cubed)
2-3 regular potato (grated)
Half cup peas (frozen)
Half an onion (diced)
Small bunch of chives
2-4 eggs (optional)

METHOD:

In a pan sauté onions with ground turkey (season with salt and pepper) for 3-4 min until the beef turns brown and onions translucent. Transfer to a baking dish and spread on the bottom. In a bowl, combine all vegetables and season with olive oil, salt, pepper and any other spices you like. Spread the veggies on top of beef. Beat eggs with fork and pour over casserole. (Eggs are optional). Cover the dish with foil and pop it in the oven preheated to 375F for 30 min. Remove foil and leave in oven for another 15 min. That’s it.

Turkey Cauliflower Zucchini Casserole

Ingredients

1 lb ground turkey (half kilo)
cauliflower (separated into florets)
2 zucchini (sliced)
1 medium sweet potato (cubed)
2-3 regular potato (grated)
Half cup peas (frozen)
Half an onion (diced)
Small bunch of chives
2-4 eggs (optional)

Instructions

In a pan sauté onions with ground turkey (season with salt and pepper) for 3-4 min until the beef turns brown and onions translucent. Transfer to casserole and spread on the bottom.
In a bowl, combine all vegetables and season with olive oil, salt, pepper and any other spices you like. Spread the veggies on top of beef.
Beat eggs with fork and pour over casserole. (Eggs are optional). Cover the dish with foil and pop it in the oven preheated to 375F for 30 min. Remove foil and leave in oven for another 15 min. That's it.

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