I’m sorry for the lack of posts lately. We’ve all been sick in the Good Baby Kitchen household. The cold weather has gotten to us and we all came down with a bad case of the flu. I’m still sick and was ordered by the doctor to stay in bed for the entire week or risk pneumonia and other secondary infections.
Today has been the first day I even had the energy to sit in front of the computer. Albeit from my bed (thank goodness for laptops). I officially never want to see a tissue again.
I went into Molly’s childcare last week (pre-sickness) to help with some of the cooking and the wonderful chef there and I came up with this spiced rice pudding that we served to the kids for afternoon tea.
I know it might seem like a weird combination but this sushi is a real hit in our household. It’s a great lunchtime or snack option.
Sushi is a perfect first finger food and an easy way to fill little tummies. This version is made without seaweed and you can add other fruit (or savoury) combinations to suit your tastes.
Sushi also isn’t that hard to make, so don’t be scared off! It can be made and on the table within 30 minutes and that includes the cooking of the rice.
Mmmm risotto is one of my FAVOURITE dishes. This kid-friendly chicken and mushroom risotto is amazing and whilst it may be missing some normal risotto ingredients (aka wine) it tastes just as good (plus more wine for you, YAY).
Mushrooms are a great addition to any dish and an easy way to sneak in another serve of vegetables into your family’s diet. They’re high in B Vitamins, particularly niacin, riboflavin and pantothenic acid. They are also high in selenium – an antioxidant that helps to protect cells from damage – and potassium.