Time for the kids – veggie paella and wiggly worms

Greetings everyone! It’s been a while since I have blogged (reasons for this coming soon), but I am breaking my silence with a couple of recipes for the kids. I have some family recipes simmering away and will share them soon but, as most of you know, the kids gotta come first!

Harris is a year old in just a few days and his eating is just going from strength to strength. He is constantly wanting to try new things and eating everything in sight…I just hope this continues. However, I have heard all the horror stories of kids who used to eat broccoli like sweeties and a year on won’t touch it with a barge pole. I am hoping with all the different tastes and textures that Harris has had so far that this won’t happen in our case. We shall see…

Anyway, for now he laps up these meals:-

Veggie Paella

Ingredients 

5cm of courgette
Half a small red pepper
1/4 red onion
1 mushroom
Handful of frozen peas, (I use petite pois)
1 cup of rice, rinsed
1/4 teaspoon of tumeric
1/4 teaspoon of smoked paprika
1 garlic clove
2 cups water
Splash of oil

Method

Heat the oil in a pan. Finely chop the veg (not the peas) and add this to the pan along with the minced garlic clove. Once the veg is softened, add the rice and spices and stir, then add the water and stir again. Allow the rice and veggies to gently simmer until most of the liquid has been absorbed and once at this stage, add the peas and take off the heat. Allow the rice mixture to steam with the lid on until all the liquid is absorbed. If the rice isn’t cooked, add a little more water and cook further as necessary.

To cool, tip the mixture onto a flat dish or plate so that it cools quickly and then put it into your storage pots and store in the freezer until dinner time!

when defrosting, defrost in the fridge and heat as required.

Wiggly worms

This recipe is much the same as the above with some little tweaks.

Ingredients

5cm courgette
Half a small red pepper
1/4 red onion
1 mushroom
1/2 a tomato
1 garlic clove
Spaghetti noodles (or you cab ise normal spaghetti and break it into smaller noodles)
Splash of oil
A couple of basil leaves

Add the spaghetti to boiling water and cook as per the pack instructions. While the spaghetti is cooking, heat the oil in a pan and finely chop the veg and add this to the pan and cook along with the minced garlic clove. Once the spaghetti is cooked, add this to the veg and add a little splash of oil and basil leaves, roughly chopped.

Allow to cool, just like veggie paella, on a large flat dish and store until needed. This dish can also be frozen until needed.

Hope your little ones enjoy these dishes as much as Harris does!!

Author: ninisbeans

I am a mummy who is passionate about feeding my family good food. By cooking our way to a healthy lifestyle, I keep my family healthy on a plant based diet and at the same time fighting against animal cruelty and helping the environment by not eating meat products. Through blogging recipes, providing thoughts on research and a variety of topics about nutrition I want to help other families feed their kids a healthy diet. Our kids nutrition and first connection with food is so important for them to thrive into adulthood.

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