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Lunch for Tots: Quinoa Pasta Salad and Boiled Egg

Quinoa pasta and boiled eggs are another great way to get some extra protein into your little one at lunch time. The quinoa and rice blend pasta can be purchased from most NZ supermarkets in the pasta section. I kept this pasta salad pretty simple and only added peas, corn and a drizzle of olive oil. 

Today's lunch for my little tot: 

Grated cheese
Plum and tangelo
 A boiled egg
Quinoa pasta salad
Zoodles with a little bit of tomato relish and parmesan

Lunch for Tots: Honey Bear Sandwiches and Sweet Potato Tortilla Chips

Our lunch boxes are currently pretty plain because my little boy is being a bit selective with what he wants to eat. So today we've stuck to some basics including: sandwiches, fruit and yoghurt. The sweet potato tortilla chips are a healthier version than the usual doritos and can be purchased from New World. 

In today's lunch box we have...

A honey, bear shaped sandwich on Vogels bread
Mixed berry yoghurt
Grated cheese
Sliced grapes and pomegranate
Sweet potato tortilla chips

Lunch for Tots: Cheesy Omelette and Berry Chia Seed Pudding

Today's lunch for my little tot included:

Berry chia seed pudding
Apple slices

Cheesy omelette and pieces of garlic & rosemary flavoured tofu
Multigrain crackers
Garlic hummus
A mix of colourful cherry tomatoes 

Here's my yummy recipe for Berry Chia Seed Pudding

Berry Chia Seed Pudding 

1/2 cup yoghurt
1/2 cup milk (I often use coconut milk)
1/4 cup of chia seeds
1/4 cup of frozen berries 

1. Mix all ingredients together. 
2. Put in the fridge for a couple of hours to set, or leave overnight. 
3. Serve with extra berries and chia seeds sprinkled on top

Lunch for Tots: Cinnamon Apples and Kai Carriers

 Kai Carriers are a great way to send things like yoghurt, chia seed pudding or a smoothie to day care for lunch. My little tot had blueberry yoghurt in his Kai Carrier. Sprinkling a small amount of cinnamon onto sliced apple pieces also makes them seem more appealing when lunch times arrives and the apples have started to brown a little. Apple and cinnamon also makes for a yummy combination. In his lunch box he also has: cheese slices, a selection of crackers, peanut butter sandwich (I always use a natural peanut butter like Pics), as well as a few cherry tomatoes and grapes. 

What's in your little one's lunch box today? 

Meals for Tots: Vegetable Muffin Tin Frittata

Muffin tin frittatas are a great way to use up all of those left over bits and pieces of vegetables that you have in the fridge. You can chuck anything in - grated carrot, courgette, beetroot, sweet corn pieces, peas, baby spinach, left over roast vegetables etc. 

Vegetable Muffin Tin Frittata


2 cups of vegetables of your choice
6 eggs
2 Tbsps milk
1 cup grated cheese
Half block of crumbled feta for the top - optional
a pinch of salt 


1. Preheat the oven to 180C.
2. Lightly beat the eggs and milk together using a food processer. 
3. Add vegetables, grated cheese and salt. 
4. Mix to combine.
5. Evenly distribute mixture into greased muffin tin holes. 
6. Top with crumbled feta
7. Bake in the oven for 20 minutes or until the egg has set. 
8. Leave to cool for a couple of minutes. 
9. Turn out onto a wire rack to finish cooling. 
10. Serve while warm

Bon appetit x 

Additional sides - fresh beans from the garden and pumpkin hummus 
An avocado, cucumber and tomato salad

Meals for Tots: Homemade Pumpkin Soup with Parmesan & Poppy Seed Toast

There's nothing better to fill your tummy up that homemade pumpkin soup up on a cold winter's day. I also added cannellini beans to the soup to add a bit of extra substance to it. Then served it with Vogels multigrain toast, topped with chia seeds, poppy seeds, grated parmesan and olive oil drizzled on top. For dessert we have blueberry probiotic yoghurt with stewed apple and berries. 

Here you will find my crock pot recipe for the creamy homemade, pumpkin soup. 

Bon appetit x 

Creamy Homemade Pumpkin Soup

I love homemade soup so after a lot of experimenting I have come up with my own creamy pumpkin soup recipe. I find that a good pumpkin soup is really dependent on the quality of your pumpkin so I always purchase mine from the local growers market on a Saturday morning. The produce is so much fresher and the pumpkins are always a bright orange - a sign of a yummy pumpkin! I hope you enjoy this pumpkin soup as much as I did. 

Creamy Homemade Pumpkin Soup


1 medium sized pumpkin 
2 kumara (sweet potato) 
1 red onion 
1 apple 
2 cloves of garlic
1 tsp freshly grated ginger 
1/2 tsp nutmeg 
2-3 stalks of celery 
1 can of cannellini beans 
6 cups of vegetable stock (I used the oxo vegetable stock cubes)
coconut cream - to mix in at the end
Olive oil (for roasting pumpkin and kumara)


A sharp knife 
Roasting dish 
Can opener
Vegetable peeler
Crock pot/slow cooker 
Electric jug


1. Preheat oven to 200 C, on bake. 
2. Peel pumpkin and kumara.
3. Chop the pumpkin and kumara up into small pieces, ready for roasting. 
4. Place pumpkin and kumara in a roasting dish and drizzle with olive oil. 
5. Roast in the oven for 30 minutes. The vegetables don't have to be completely cooked through as they will finish cooking in the crock pot. Roasting the kumara and pumpkin will simply give the soup a fuller flavour. 
6. Roughly chop up apple, celery, garlic and onion.
7. Make up six cups of vegetable stock. 
8. Add all ingredients to the crock pot (including ginger, nutmeg and beans). 
9. Cook on high for four hours. 
10. Leave to cool and then blend. 
11. Serve with a swirl of coconut cream and enjoy!