Part of my weekend is about cooking.
I like cooking, coming up with recipes, trying new things out. It helps me feel like there is still a little bit of the pre-baby me about!
We decided to do baby led weaning as it seems the most natural thing to do. If you think about primates they don’t mush up their banana’s or whatever it is they eat. They eat what the pack (is it called a pack, what is the collective term for monkeys?) eat.
Also the thought of doing all that pureeing, too much faff!
So it’s been quite good fun thinking of new things to eat that are Sidekick friendly in terms of size, different textures etc.
We don’t eat a lot of meat, in fact if Sidekick wasn’t around we wouldn’t eat any. During my pregnancy, especially my last trimester I ended up eating a lot of chicken and whilst I always buy free range I still don’t feel great about it.
Hubby and I started reducing our meat intake long before Sidekick was on the scene. We began with Meatless Monday’s and then it just grew so that we only ate meat for special occasions.
Why did we make this choice? Three main reasons:
- We only wanted to buy as ethical, good quality meat as we could, for us that meant as local sourced as possible, organic and obviously free range. This costs a lot more!
- We are trying to do our bit for the environment. Eating meat is not planet friendly.
- When we are both working it’s quicker to just eat veggie based meals.
Now whilst you can raise a baby/child to be vegetarian we believe in offering Sidekick a choice and also it is harder for them to get the required nutrients without meat. Yes I could do more bean based dishes to ensure protein etc. but Sidekick still suffers from bad gas so I am trying to limit the amount of ‘farty’ food she has in a week.
So we offer meat and fish to Sidekick to ensure protein.
This recipe is one that is perfect for baby led weaning. It contains tuna and quinoa which are good sources of protein and contains red pepper for a bit of colour. Also I read that we are supposed to eat more red based veggies and fruit as they contain lycopene and anthocyanins which can help fight cancer, stroke, heart disease.
These fritters are also perfect for packed lunches and picnics and they also freeze really well!
All in all a good all rounder.
What you need is:
- 100g quinoa (yes I usually do cup measurements but I didn’t have enough so it ended up being 100g)
- 1 red (or any colour) pepper – chopped
- 1 can tuna (we go with line caught, sustainable)
- 1 tsp chopped chives
- 1/2 lemon
- black pepper (about 1 grind)
- 2 tbsp. flour
- 1 egg
The method is pretty easy and quick especially if you have a food processor to chop your pepper.
- Pre-heat oven to 180c and prepare your baking tray
- Cook the quinoa as per instructions. I have to admit I never measure out the water I just pour enough in and I check it
- Chop up the pepper and chive and place in a mixing bowl
- Once quinoa is cooked rinse with cold water and add to the mixing bowl, stir
- Squeeze in 1/2 lemon and add black pepper, give it a stir
- Add in flour, stir
- Now add in the egg and give it a good stir to ensure all combined
- Spoon out required size onto baking tray. I did mine dessert spoon sized
- Cook for 20 minutes. If you make the fritters larger or smaller your cooking time will need to alter. Just make sure they are hot in the middle.
- Place on cooling rack and serve with salad or whatever you fancy!
That’s it. See pretty simple and quick and they don’t taste too bad either!
Let me know if you give them ago. Maybe mess around with the recipe and let me know how different flavours work.