Whether it’s Friendsmas, a summer holiday get together, or an impromptu drop in at breakfast, our wonderful friend Amie Harper has got you covered! 

 

Our long-time friend is a mumma of two, and has a degree in food science and nutrition. The three recipes below, are quick, easy and healthy, and are taken from Amie's first two books, Baby Pip Eats, and Little Pip Eats. 

 

Dive on in and discover three delicious recipes to fuel your little adventurers throughout the day...

 

Yellow Peach Crunch recipe for kids breakfastsHealthy breakfast recipes for kids  

 YELLOW PEACH CRUNCH 

 

The perfect summer breakfast: peaches are in season, delicious and yummy.

This recipe works for kids aged 7 months +, and is an easy one to whip up for those early morning play-dates. A brilliant source of dietary fibre, and packed with vitamins A & C. The recipe serves 1 baby + 2 parents: adjust as required. 

 

Steam 4 halved & de-stoned peaches in a steamer for 5 minutes or until soft.

Remove peaches from heat and allow to cool slightly.

Place 1/2 steamed peach into a bowl, with natural yoghurt and muesli (optional).

Add the remaining peach half, yoghurt and extra muesli. 

Serve & enjoy! 

 

Mini Carrot, Cheddar & Thyme Rostis recipe for kidsMini Carrot, Cheddar & Thyme Rostis recipe for kids

 MINI CARROT, CHEDDAR & THYME ROSTIS

 

These perfect little bites are great for brunch dates, lunch dares, afternoon soirees, or at anytime during the summer get together season! 

Packed with Vitamin A and dietary fibre, these tasty little treats are great for the eyes, skin and supporting a healthy immune system. The recipe below makes between 14-16 mini fitters.

 

Ingredients 

3 carrots, peeled and coarsely grated.

80g (2 3/4 oz) cheddar cheese, grated.

1 teaspoon thyme leaves, finely chopped.

1 egg, lightly beaten.

40g (1 1/2oz / 1/4 cup) spelt flour, or 35g (1 1/4oz / 1/4 cup) plain flour.

1 tablespoon of butter or olive oil.

 

Combine the carrot, cheddar, thyme, eggs and flour in a mixing bowl. Heat a non-stick frying pan over medium heat and add the butter or olive oil. Add teaspoons of the rosti batter to the pan and press down gently with the back of the spoon to flatten slightly. Cook, turning once, for 5 minutes, or until golden. Serve with baby basil leaves, if you like. 

 

Green dip for kids recipeGreen dip for kids recipe

 

Pips's Fraîche Green Dip 

 

Every party needs a dip, and we love the simplicity of this one! 

A wonderful source of mono & polyunsaturated fats, vitamins A, D, and K, and Calcium. 

This recipe makes the equivalent of 2 full cups. 

 

Ingredients 

2 avocados, peeled and stone removed.

250g (9oz/1cup) crème fraîche, or cottage cheese.

Zest and juice of 1/2 lemon, optional.

6 chives, snipped.

 

Combine all of these ingredients except the chives in the blender, food processor, or bowl and whiz or mash together with a fork until you have a smooth paste. 

Serve this dip with roasted or steamed vegetables to suit your baby's age and chewing ability. This dip will keep for 2 days in the fridge if stored in an airtight container. 

 

If you love these recipes and want more head on over to the Amie Eats website, and purchase the two incredible recipe books by clicking HERE!

SUMMER HOLIDAY PARTIES NEVER LOOKED SO GOOD!

Summer Holiday recipes for kidsSummer Holiday recipes for kids

 

 

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