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2 English muffins, halved 2 tbsp tomato paste, salt reduced 2 tsp dried oregano 1 chicken breast, cooked and sliced ½ red capsicum, sliced ½ cup mushrooms, sliced ½ cup mozzarella cheese, grated

1 tsp olive oil 1/2 onion, finely chopped 250g mushrooms, sliced 2 medium zucchini, diced 1 chicken breast fillet, diced into small pieces 250g penne pasta, cooked 1 tbsp pesto

200g medium sweet potato, peeled and chopped 2 tsp hummus 400g canned chickpeas in water (drained and rinsed) 2 tbsp tahini 2 tbsp lemon juice 1 tbsp olive oil 1 garlic clove

1 tbsp olive oil 1 onion finely chopped ½ cup mushrooms, chopped 1 zucchini chopped 2 x 400g canned diced tomatoes (salt reduced) 400g can mixed beans (in water) drained and rinsed 1 tbsp tomato purée (salt reduced)

1 onion, finely diced 1 carrot, chopped 400g can chickpeas in water drained and rinsed 2 x 400g canned diced tomatoes (salt reduced) 1 tbsp tomato purée (salt reduced) ¾ tsp garam masala ½ cup of spinach 1 tsp olive oil for frying

1 onion, finely diced 1 stick of celery, finely chopped 1 carrot, chopped 400g can green lentils in water drained and rinsed 2 x 400g canned diced tomatoes (salt reduced) 1 tbsp tomato purée (salt reduced) ¾ tsp mild curry powder 1 tsp olive oil

1 eggplant, peeled and cubed ¾ cup rice, cooked 1 small carrot, grated 1 small zucchini grated 1tsp olive oil 1 tbsp water 3 tbsp plain flour 1 egg yolk ½ cup cheese, grated ½ cup zucchini, grated

½ cup pumpkin, chopped and steamed ½ cup canned or pre-cooked kidney beans 1 tomato, diced 1 tbsp cheese, grated

1 parsnip, peeled and chopped 1 kg carrots, peeled and chopped 2 tbsp olive oil 3 cups of water 1 cup of reduced salt chicken or vegetable stock 1 tsp cumin 1 tsp turmeric

1 tbsp reduced salt butter or margarine 1 tbsp olive oil 2 leeks, thinly sliced 1 onion, finely chopped 1 clove of garlic, finely chopped 1 large potato, cut into chunks 1 carrot, peeled and sliced 2 tbsp fresh parsley, finely chopped 4 cups of water

1 slice of bread, torn into pieces 1 bunch spring onions, sliced 1 small bunch coriander, finely chopped 400g can chickpeas in water, drained and rinsed 400g can butter beans in water, drained and rinsed 1 tsp ground paprika 1 lemon, zest ½ cup cheddar cheese, grated 1 large egg, lightly beaten 2 tbsp olive oil

2 slices wholegrain bread 1 hard-boiled egg 2 tbsp of avocado 1 tsp natural yogurt Lettuce

2/3 cup dried apricots, chopped 1 cup self-raising flour ¾ cup plain flour 1 tsp mixed spice 1 cup brown sugar 250g carrots, grated 1/2 cup chopped walnuts 125g butter, melted 3 eggs, lightly whisked

2 and ½ cups of prepared S-26 GOLD® TODDLER milk drink 50g semolina 40g sugar 1 orange, zest and segments 1 tsp vanilla paste or essence

1 sweet potato 1 zucchini 1 choko 1 parsnip Olive oil spray

1 tbsp reduced salt butter or margarine, softened 1 egg, lightly beaten 1 cup cold mashed pumpkin 2 cups self-raising flour, sifted ½ cup cheese, grated 2 tsp of dried rosemary Cream cheese, to serve

200 ml of prepared S-26 GOLD® TODDLER milk drink 2 cups self raising flour ½ tsp sugar pinch of salt 30g butter, chopped 1 portion frozen spinach, thawed (or 45g cooked and well drained fresh spinach) 4 tbsp cheese, grated A little milk for brushing

250g sweet potatoes, peeled 250g pumpkin, peeled ½ tbsp olive oil 250g salmon fillet, skinned and deboned 30g oats 1 tbsp parsley, finely chopped 400g fresh tomatoes, chopped or canned salt reduced tomatoes 1 garlic clove, crushed Vegetables, to serve

25g margarine 100g leek, washed, trimmed and sliced 200g carrots, chopped 50g split red lentils 350ml water ½ tsp vegetable stock 75g cauliflower, broken into florets

1 cucumber, finely grated 1 cup natural yoghurt 1 tsp lemon juice 2 slices of wholegrain toast, cut into fingers

1 tbsp lentil 1 tbsp rice 1 carrot, peeled and diced 1 celery stick, diced 1 zucchini, chopped 400g tomatoes, diced 1 cup water

½ tbsp olive oil ½ onion, finely chopped 1 carrot, peeled and sliced 1 celery stalk, sliced 1 potato, peeled and chopped 250ml water 1 bay leaf 1 chicken breast, chopped into pieces

450g potatoes cooked and mash with 2 tbsp of prepared S-26 GOLD® TODDLER milk drink and 2 tsp margarine to a firm consistency 100g cashew nuts ground 2 tbsp chopped parsley 100g parsnip peeled and finely grated 1 small onion, finely diced 1 tbsp olive oil

80g small pasta shells 4 broccoli florets 1tsp olive oil 1 small leek, trimmed and finely chopped 150g tuna fillet (carefully check for bones) alternatively use canned tuna 4 tbsp cream cheese 1 small clove garlic, crushed ½ tsp dried mixed herbs 2-3 tbsp of prepared S-26 GOLD® TODDLER milk drink 1 tbsp margarine

1 tbsp sunflower oil ½ small onion, finely diced 100 g split red lentils 200 ml water 50 ml reduced-fat canned coconut milk

4 large potatoes, peeled ½ medium sized cabbage, shredded or any left over vegetables such as carrots, brussel sprouts and peas ½ cup tasty cheese, grated 20g butter Salt and Pepper to season Canola oil

1 slice of soft wholemeal bread 1 egg, well beaten with 2 tbsp of prepared S-26 GOLD® TODDLER milk drink 1 tsp vegetable or canola oil

1 tbsp vegetable or canola oil ½ onion, finely chopped ½ celery stick, finely chopped 1 small clove garlic, crushed ½ can kidney beans in water, drained and rinsed 100g lean minced beef 300g canned diced tomatoes (salt reduced) ½ tsp dried cumin ½ tsp dried coriander Pinch of mild chilli powder