Welcome to Me and my child website, previously called Bubbahood

Getting children to eat their veggies can be a formidable challenge for any parent. Whether you’ve tried a million times to sneak in some greens or you’re just looking for some fresh ideas, these healthy recipes for toddlers will have your little one devouring their vegetables in no time. For your toddler, vegetable recipes can be a delicious thing as you establish these nutrient-packed goodies as a staple in their diet. These recipes are easy to prepare and can be adapted to feed the whole family.

200g medium sweet potato, peeled and chopped 2 tsp hummus 400g canned chickpeas in water (drained and rinsed) 2 tbsp tahini 2 tbsp lemon juice 1 tbsp olive oil 1 garlic clove

1 tbsp olive oil 1 onion finely chopped ½ cup mushrooms, chopped 1 zucchini chopped 2 x 400g canned diced tomatoes (salt reduced) 400g can mixed beans (in water) drained and rinsed 1 tbsp tomato purée (salt reduced)

1 onion, finely diced 1 carrot, chopped 400g can chickpeas in water drained and rinsed 2 x 400g canned diced tomatoes (salt reduced) 1 tbsp tomato purée (salt reduced) ¾ tsp garam masala ½ cup of spinach 1 tsp olive oil for frying

1 onion, finely diced 1 stick of celery, finely chopped 1 carrot, chopped 400g can green lentils in water drained and rinsed 2 x 400g canned diced tomatoes (salt reduced) 1 tbsp tomato purée (salt reduced) ¾ tsp mild curry powder 1 tsp olive oil

2 small sweet potatoes, sliced into thick rounds (300g) ¼ cup finely chopped mushroom ½ cup red and green grated capsicum 1 tsp extravirgin olive oil 100g hommus 50g crushed fresh tomato ¼ cup mozzarella cheese, finely grated

1 eggplant, peeled and cubed ¾ cup rice, cooked 1 small carrot, grated 1 small zucchini grated 1tsp olive oil 1 tbsp water 3 tbsp plain flour 1 egg yolk ½ cup cheese, grated ½ cup zucchini, grated

½ cup pumpkin, chopped and steamed ½ cup canned or pre-cooked kidney beans 1 tomato, diced 1 tbsp cheese, grated

1 parsnip, peeled and chopped 1 kg carrots, peeled and chopped 2 tbsp olive oil 3 cups of water 1 cup of reduced salt chicken or vegetable stock 1 tsp cumin 1 tsp turmeric

1 tbsp reduced salt butter or margarine 1 tbsp olive oil 2 leeks, thinly sliced 1 onion, finely chopped 1 clove of garlic, finely chopped 1 large potato, cut into chunks 1 carrot, peeled and sliced 2 tbsp fresh parsley, finely chopped 4 cups of water

1 slice of bread, torn into pieces 1 bunch spring onions, sliced 1 small bunch coriander, finely chopped 400g can chickpeas in water, drained and rinsed 400g can butter beans in water, drained and rinsed 1 tsp ground paprika 1 lemon, zest ½ cup cheddar cheese, grated 1 large egg, lightly beaten 2 tbsp olive oil

2/3 cup dried apricots, chopped 1 cup self-raising flour ¾ cup plain flour 1 tsp mixed spice 1 cup brown sugar 250g carrots, grated 1/2 cup chopped walnuts 125g butter, melted 3 eggs, lightly whisked

1 sweet potato 1 zucchini 1 choko 1 parsnip Olive oil spray

1 tbsp reduced salt butter or margarine, softened 1 egg, lightly beaten 1 cup cold mashed pumpkin 2 cups self-raising flour, sifted ½ cup cheese, grated 2 tsp of dried rosemary Cream cheese, to serve

200 ml of prepared S-26 GOLD® TODDLER milk drink 2 cups self raising flour ½ tsp sugar pinch of salt 30g butter, chopped 1 portion frozen spinach, thawed (or 45g cooked and well drained fresh spinach) 4 tbsp cheese, grated A little milk for brushing

450g potatoes cooked and mash with 2 tbsp of prepared S-26 GOLD® TODDLER milk drink and 2 tsp margarine to a firm consistency 100g cashew nuts ground 2 tbsp chopped parsley 100g parsnip peeled and finely grated 1 small onion, finely diced 1 tbsp olive oil

1 tbsp sunflower oil ½ small onion, finely diced 100 g split red lentils 200 ml water 50 ml reduced-fat canned coconut milk