(In this post I share two spinach recipes that my family and I have been enjoying recently. I also share a cooking tip)
I’ve been wanting to find a way for my daughters to eat spinach in a way that wasn’t dangerous to them. I find that it could be difficult, even for myself, to eat sautéed or welted spinach. So I’m usually afraid of having them eat spinach even when I cut it up real small.
But thankfully, I came across this YouTube video by a fellow mommy where she shares three spinach recipes that she uses for her baby: https://youtu.be/F4UYEgi1998
I’ve tried the first two recipes which are the spinach pancakes and the spinach basil pasta sauce. They’re so delicious! & my daughters are enjoying them. The recipes in the video served as a springboard of inspiration to recreate my own recipes.
I’d like to share my recipes with you, in hopes that it could inspire you to create your own. Although, you are more than welcome to use mine. 😊
Spinach Pancakes



The ingredients that I have used to make these are (along with very rough measurements):
•1/2 cup of oats
•1/2 cup of milk
•1 egg
•3 tablespoons of plain Greek Yogurt
•2 or 3 tablespoons of chia seeds
•About 1/8 tsp of baking soda
•About 1/8 tsp baking powder
•Pinch of Salt
•Cinnamon
•Nutmeg
•& (I almost forgot lol) a handful of spinach
•You can also add vanilla extract and maple syrup if you’d like
I add all these ingredients in my liquid measuring cup and use my immersion blender to blend it all together. Depending on the consistency, I’ll either add milk or oats to thicken or thin the batter.
I let it sit for a few minutes before using the batter to let it thicken. Once I am ready to cook the pancakes, I use my 1/4 or 1/3 measuring cup and add it to the pan on a low heat (I add butter or olive oil to the pan, adding oil in between each batch).

When I see the air bubbles forming on the top, I then use my spatula to check if it’s ready to flip and cook the other side for a few more minutes.
I find that the first two or three pancakes don’t come out as thick as the rest of them. Perhaps letting them sit longer may help. But yes, the rest of them come out so spongy. 😋
We have been eating this one almost everyday now for breakfast.
Spinach Basil Pasta Sauce


Our plates from today. 😊
I’ve made this one a couple of times already. For this sauce I blended steamed cauliflower, spinach, milk, salt, and Italian seasoning. I added cauliflower to help thicken the sauce to my liking and also to add more veggies to the meal. I’ve also added my beloved Greek Yogurt or butter on other occasions. Then, I topped the pasta with a meat sauce I made.
My whole family has enjoyed this one. & I look forward to making it again for them real soon.
I also wanted to share a “kitchen hack”. I don’t know how innovative this might be for others but it is something I just discovered and started doing. I used to feel overwhelmed by the amount of stock I’d cook and didn’t know where or how to store it in a way that would be accesible without it going bad if I didn’t use it right away. So I’m really happy to have made this discovery. What I have been doing freezing my chicken broth in ice trays. I use a “flavor cube” (or more) when I want to add flavor to any food such as rice.


I’ve also blended and frozen a mixture of tomatoes, red pepper, white onion, and garlic. This helps to add flavor to food as well.

So, that is what I have been up to these past few days in my kitchen.
What have you been up to? Have you made any new discoveries in your kitchen/cooking? Let me know if you have stored your stock this way before? Or if any of this was new or helpful. Feel free to share any cooking/kitchen tips that have been helpful to you. Thank you for reading! 😊








