These toddler recipes for busy parents are healthy, satisfying, and super easy to make. Be sure to download all five!
As a working mom of a 21 month old, meal planning has been a lifesaver for me. It not only helps me plan and control what she eats on a daily basis, but it also works as a shopping list of sorts while we do our weekly grocery run.
My daughter is not necessarily picky but she does have her preferences and is not afraid to express them. I focus on simple yet balanced meals and also try to introduce as much variety and spice in to her meals as possible. Toddler meals need not equate bland and boring!
Click through our gallery for my five favourite recipes, and visit Sassy Mama’s recipes page for more!
Lead image by nikldn via Unsplash
A classic favourite with an Indian twist, this is a freezer-friendly food I always have in stock. They go into spaghetti, fried rice, and porridge with ease. The base recipe is also hugely customizable so go ahead and add some vegetables, or almond flour, or anything else you’d like to experiment with.
350 grams hormone-free minced chicken
1/2 cup breadcrumbs
1/2 cup grated Parmesan
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
black pepper to taste
1 teaspoon garam masala
1/4 teaspoon turmeric powder
Pre-heat oven to 200C
Add all ingredients into a large bowl
Bring together gently with fingertips
Make into balls and place on a greased baking tray
Bake for 15-20 minutes.
I cool and freeze them and later add them to rice porridge, spaghetti, or serve with mashed potato
Born out of necessity on a Sunday afternoon when I had a very hungry toddler with little time in hand, this has become a regular at least 2-3 times a month. Leftover rice would work perfectly in this recipe.
2 teaspoon butter
¼ cup raw salmon cut into bite-sized pieces
1/8 teaspoon organic turmeric powder
½ cup cooked rice
2 teaspoon lemon juice (optional)
Salt and freshly cracked black pepper to taste
Heat the butter in a pan and add the salmon
Sauté until the salmon is cooked, yet soft
Add salt, pepper, and turmeric powder and sauté some more
Top up with the cooked rice and sauté until they all come together
Add lemon juice, if using, toss everything again, and serve warm
Fact: busy moms don’t want to do any extra dishes than they need to. Enter blender muffins. Throw your ingredients into a blender, give it all a quick whiz, and voila! Your muffin batter is ready. Bake them up and serve warm with a pat of butter and you’ll have a happy toddler (and mama!). This particular recipe doesn’t use any refined flour, either.
1 cup quick cooking oats
1 cup mashed bananas (use very ripe ones)
½ cup plain Greek yogurt
¼ cup honey or maple syrup
1 tsp baking powder
A pinch of cinnamon powder
A pinch of salt
More oats for topping
Pre-heat oven to 180C
Grease a muffin tin with butter and set aside
Add all the ingredients into a blender jar and process for 2-3 minutes, at 20-second intervals or so
The batter should be smooth
Pour into the muffin tin and add some more oat flakes on top
Bake for 15-20 minutes or until a skewer inserted into the muffins comes out clean
Cool on a wire rack and store in airtight containers
This recipe makes around 6-8 muffins
I call these smoothie popsicles because pretty much any smoothie that you make can be poured into popsicle moulds and frozen for your toddler to snack on. Bonus: the weather in Singapore is always popsicle-friendly and these are great to whip out when you are hosting a playdate and have a bunch of toddlers to please.
1 ripe banana
½ cup blueberries (fresh or frozen)
1 cup milk
½ tsp honey or sugar
A pinch of cinnamon
1 tsp flaxseed meal (optional)
Blend all the ingredients and pour into popsicle moulds
Freeze for at least 4 hours or overnight
Before serving, run under tap water to gently ease out the popsicles
Pancakes are usually a treat but they don’t need to be made with refined flour and sugar if you feel strongly about it. I love making these millet pancakes with a variety of add-ins or toppings on a regular weekday, too. They go great with butter and jam as well, and are way healthier than a slice of toast while taking up almost the same time to cook up. Now that’s a win, mama.
1/2 cup millet flour
1/3 cup milk
1/2 tsp baking powder
1/2 tsp coconut sugar
A pinch of cinnamon
A pinch of salt
Butter for cooking
Add the dry ingredients – millet flour, salt, baking powder, cinnamon powder and sugar – to a bowl
Mix well until combined
Now add the milk and eggs to this
Mix gently until combined
Heat a pan and spread some butter
Pour about 1/4 cup and let the batter spread to form a thick circle
Cook on both sides until golden brown
Pat on more butter as needed
Best served warm but keeps well for about 2 hours