Toddler recipes. A constant battle to find fun, yummy things that they’ll eat, right? And mashed potato is like rice, it’s literally scientifically impossible (ok not scientifically) to make just enough for the amount of people eating, there’s always heaps left over, isn’t there? This recipe is perfect for using up that extra mashed potato and adding it to a quick, easy and absolutely delicious recipe that your kids are guaranteed to love.
Now, a quick note on dairy, as I used cheese for these: As many of you know, we introduced non-homogenised dairy to Brax at age 2, to help add some more fat soluble vitamins, such as vitamins A, D and K, to his diet once I stopped breastfeeding. I am very funny about dairy which is why I rarely share recipes using the stuff. On the whole I think it’s best to avoid because of how it kills off any good gut flora, but in small amounts in truly organic forms (either raw unpasteurised or at least non-homogenised) we are able to take from it the fat soluble vitamins that help us grow healthy bones and teeth. But take note: dairy that is heavily pasteurised and homogenised – IE most forms of modern dairy – actually leech the calcium from the bones and teeth, leaving us with weak bones and tooth cavities – the exact opposite of what we are told dairy actually does for us. Our diets impact our teeth not just because of sugar and bacteria, but because of the amount and quality of the vitamins our bodies are able to absorb. On that note, this recipe uses cheese and I will occasionally upload the odd recipe using dairy, but please note it will only ever be using non-homogenised products from places like Daylesford Farm where the produce is health-worthy and the animals are respected (and always vegetarian).
Really guys, these are so easy to make – give it a go!
Ingredients
Any leftover mashed potatoes you have – 2-3 cups
2 eggs
1 pack of spinach
Some organic butter, for cooking the spinach
Garlic salt
About 3/4 cup organic cheese, grated
Himalayan salt & black pepper
Method
If you are making the mashed potatoes from scratch, make them first.
Preheat the oven to 180* and add muffin cases to a muffin tin.
Heat the butter in a frying pan, and add the spinach a bit at a time, until it wilts and there is enough room for more. As you mix it with the butter it will all wilt. Add a little garlic salt. When all is wilted and soft, remove from heat.
Now mix the spinach in a bowl with the mashed potatoes, the eggs and the seasoning, then add in the cheese, saving a little bit over to sprinkle.
Add the mixture to the muffin cases, then sprinkle the tops with the remaining cheese.
Put in the oven and bake for around 30 minutes.
Remove and serve straight away or can also be served cold.
Love & health,
Lauren
NB: for baby led weaning, omit the salts.
