I really can’t complain as Asher is an excellent eater. Most of the time anyway. He likes his vegetables and would go for his fruits any day. He would eat what I make for him and usually looks like he is enjoying his meals. Yes as a toddler, he has his fussy days, but overall, I think we have been very blessed with a good eater.
On my “off days”, I like to make something extra to freeze. Sometimes, these can be used as snacks. Other times, it can be a breakfast item. I freeze bigger meals as well so that I know that there is something we can pull out of the freezer for him on busy evenings.
I LOVE zucchini. I think we can have it every week if we want to. We can roast it, grate it, fry it, add them in stews.. the possibilities is endless. I have not yet make them into cakes yet but that day might come just yet. In the mean time though, I do like grating and adding them in fritters or frittatas. I like to think they increase the nutrition value of whatever we are making.
This has a few slices of sundries tomatoes with the added protein of eggs. I love how well they freeze- making them easy to defrost. They are portable and makes a good snack if not breakfast.
I hope you like it too!
- 1 zucchini grated
- 1/4 cup of coconut flour
- 2 tablespoons of tapioca flour
- 3 slices of sundries tomatoes chopped
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- Optional-1/4 cup of cheese
- Preheat oven to 180C. Line slice tray with baking paper.
- Whisk all ingredients together. Pour into tray and bake for 30-35 minutes.