Try this versatile family recipe by healthy food writer, Natasha Corrett, that can be enjoyed at breakfast or dinner.
2 cloves of garlic
1 tbsp olive oil
115g mixed mushrooms
¼ tsp ground cumin
4 tbsp coconut cream
1 tsp tamari or soy sauce
2 pieces of wholemeal toast
Dice the mushrooms and grate the garlic.
Put the garlic into the pan with the olive oil, and cumin, and cook for 1 minute.
Add the chopped mushrooms, coconut cream and tamari and cook on a medium heat until the mushrooms are soft.
Top the toast and serve.
Optional: Add 1 cup of butter beans to the mixture for protein. Also, if you want to add the butter beans you can add them to the creamy mushrooms, blend then spread on toast and cut as fingers for your little one to pick up.
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Healthy food writer, Natasha Corrett
"I've finally found a kids' food brand that Rudy and I genuinely love. I would never buy long-life toddler food that could be sitting on the shelf for up to 18 months - Little Dish meals are fresh and found in the fridge, plus they're nutritionist approved."