Zucchini and Sweet Potato Fritters

I love making food for the whole family that the baby can also enjoy.  And who doesn't love a crispy fritter?  These are packed with sweet potato and zucchini making them a vitamin A, manganese, and potassium powerhouse.  They can be easily cut into pieces for early finger foods and are great for older toddlers to hold and bite on their own.  They also make a delicious side for adults when dipped in sour cream, greek yogurt, ketchup, or mustard!  Life is so much easier when you can make one dish that everyone can eat!

Ingredients

1 medium sweet potato, peeled and coarsely grated

1 large zucchini, coarsely grated

1 C corn flour

1/2 tsp baking powder

salt and pepper

1 egg

1/3 C whole milk

2 Tbsp olive oil

Directions

1. After grating the zucchini and sweet potato, wrap them up in a towel and squeeze out any excess liquid.  Transfer to a medium bowl.
2. In a small bowl, combine the corn flour, baking powder, salt and pepper.  Pour into bowl with zucchini and sweet potato.  Stir until evenly coated.
3. In the same small bowl, combine the egg and milk and beat together.  Pour into bowl with vegetables and mix well.
4. Heat the olive oil in a large skillet over medium high heat.  Scoop out large tablespoonfuls of the fritter mixture and form into balls.  Press into 2" discs and place in skillet.  In batches, cook until brown and crisp, about 3 minutes.  Flip fritters and repeat on the other side.  

Adapted from Cooking for Baby by Lisa Barnes

Sun-dried Tomato, Basil, and Feta Frittata

Sometimes I feel like my 1 year-old is eating me out of house and home!  It is a full-time job keeping fresh, homemade foods always available for her - she eats so much!  :)  Along with a wide variety of fresh or steamed fruits and veggies, dairy, and whole grains, I usually have a protein-packed option ready for her.  Her current favorite meal is a frittata.  Last week you saw my Tomato, Zucchini, Basil, and Goat Cheese Frittata, and today I have another delicious option.  

This meal is packed with sun-dried tomatoes, local sweet onion, and basil from our own backyard.  If only we had some backyard chickens for the eggs!  :)  Frittatas are so great for young kids (and adults) because you can really adapt them to whatever is in season and locally available.  These are always real winners with my kids and will be a staple meal in our house well beyond the finger food stage.  

Ingredients

4 eggs
2 Tbsp basil, minced
2 Tbsp whole milk
salt and pepper
1 Tbsp butter
1/3 C onion, finely chopped
1/3 C sun-dried tomatoes, finely chopped
1/4 C crumbled feta cheese

Directions

1. Heat the oven to 350 degrees.
2. In a small bowl, whisk the eggs together with the milk, basil, salt, and pepper. 
3. Heat the butter in a small oven-safe skillet over medium heat.  Add the onion and cook until softened, about 3 minutes.
4. Add the sun-dried tomatoes and cook for another 5 minutes.
5. Remove the pan from the heat and add the eggs.  Sprinkle the feta cheese on top.
6. Place in the oven and cook for about 20 minutes, or until the egg is set and the edges start to pull away from the pan.  
7. Allow to cool.  Flip the frittata out on to a cutting board and cut into pieces appropriate for your child's eating ability.  Can be stored in an air tight container for up to three days in the refrigerator. 

Sauteed Zucchini and Mushroom Finger Foods

It is so much fun when your little one can be more independent during meal times.  They are learning to do things on their own and it is a joy to witness.  But it can be a true task to keep fresh, healthy foods at the ready when they seem to be eating non-stop!  It is no wonder there are so many pre-packaged snacks, crackers, puffs, fruit squeeze-things on the store shelves.  Even I find myself pacing those aisles thinking about how much they could make my life easier...that is until I realize I want to give her the freshest and purest start possible.  Sigh, back to the kitchen.

This week, I was looking in my fridge to find some finger foods for my youngest and I saw that I had a zucchini left over from the farm last week and some mushrooms.  With that, I decided to cut them into chunks and sauté them into the perfect finger food!  It took about 20 minutes total, and now I have a fresh and healthy snack at the ready (for a couple of days at least).  

Mushrooms and zucchini are a great sources of dietary fiber, protein, vitamin C, vitamin B6, iron, and potassium.  

Ingredients

1/2 a large zucchini
4 oz white mushrooms
1-2 Tbsp olive oil
1/4 tsp thyme
1/4 tsp oregano

Directions

1. Chop the vegetables slightly larger than your child can handle eating.  They will shrink when cooked and can be cut down further after cooking.  
2. Heat the oil in a medium fry pan over medium heat.  
3. Add the vegetables and herbs into the pan.  Cook, stirring occasionally, until very tender (about 15 minutes).  Allow to cool completely before serving to your toddler.  

Tomato, Zucchini, Basil, and Goat Cheese Frittata

This frittata is jam-packed with seasonal, fresh veggies!  It would make a delicious breakfast for anyone, but I actually make it for my 1 year old.  Frittatas are a great option for finger foods.  They are quick to prepare, can be cut into pieces, and can be stored for up to three days in the fridge so it is ready when you need it.  

Frittata's were a staple for my oldest when she was eating finger foods and now my youngest is able to enjoy them too.  You can customize them with any veggies and cheese you have on hand, but I always use seasonal produce.  Only the freshest for my baby!  :)  I hope you try this recipe out for your kids or even yourself.  It is delicious!

Ingredients

3 eggs
1 Tbsp milk
1-2 Tbsp basil, minced
salt and pepper to taste
1/2 Tbsp butter
1/4 C onion, diced
1/4 C zucchini, diced
1/4 C tomatoes, seeded and diced
1/4 C goat cheese, crumbled

Directions

1. Heat the oven to 350 degrees.
2. In a small bowl, whisk the eggs together with the milk, basil, salt, and pepper. 
3. Heat the butter in a small oven-safe skillet over medium heat.  Add the onion and cook until softened, about 3 minutes.
4. Add the zucchini and tomatoes and cook for another 5 minutes.
5. Remove the pan from the heat and add the eggs.  Sprinkle the goat cheese on top.
6. Place in the oven and cook for about 15 minutes, or until the egg is set and the edges start to pull away from the pan.  
7. Allow to cool.  Flip the frittata out on to a cutting board and cut into pieces appropriate for your child's eating ability.  Can be stored in an air tight container for up to three days in the refrigerator.