I just made this soup today, and it was so nice that we ate it all straight away! So I thought I’d share the recipe. I hadn’t made soup in a while, but it’s getting colder here now, so felt like a good day for it. The spices and coconut milk make it really nice and comforting and warming for autumn time, and the chickpea croutons make it more filling and nourishing.
I felt like sun-dried tomato pesto pasta today and I want the kids to eat more greens, so I made this sun-dried tomato and kale pesto. I added some chickpeas to make it even more nutritious and filling and because chickpeas go great with so many things. I don’t know about other kids, but my kids will eat anything if it’s on pasta! But you could also serve this pesto mixed with grains, baby potatoes, beans or lentils.
This is a really simple recipe that I made a few times recently. I’m going to be starting baby led weaning with Síofra in a few weeks and I thought this would be a great recipe for baby led weaning, so decided to share it. But it’s also good for older kids and grown ups. Me and the kids love beetroot. This recipe is very healthy and makes a nice side dish, or pair it with one or two other salads as a light lunch. It’s also very pretty, and I think kids who like pink would love it!
After making my Carrot Hot Dogs I had the idea to use roasted carrot in these wrap roll-ups things. My kids love wraps, but I find they’re much easier for them to eat if they’re rolled up and sliced into little bite-size pieces like this. They love it! I thought the carrots would go really well with houmous, and make these a very nutritious snack. They also would work well for lunch boxes or kids’ party food!
Last week I posted three houmous recipes that I made that week and said I would post more that I was making this week. I often like to make a big batch of houmous to last us for a few days. So here are three more recipes, roasted carrot houmous, lemon and coriander houmous, and sun-dried tomato houmous.
Most weeks I like to make a few different kinds of houmous so that we always have something healthy to eat in sandwiches, salads, etc. so I thought I’d share the recipes for the three houmouses I made this week. (Is that the plural of houmous? I really don’t know!)
I’ve learned that with my kids I can say any vegetable is “chips” or “fries” and they’ll eat it! So I often make vegetable chips or wedges, roasted in the oven to be healthier, and they eat them all up. I’ve tried this with sweet potatoes, carrots, parsnip, beetroot, etc. so decided to combine them and make rainbow fries. They love all the different colours and I love seeing them eating their vegetables!