Paleo Diet Recipes For Toddlers

Paleo Diet Recipes For Toddlers – 5 Of The Best

Hey everyone and welcome to Paleo Diet For Beginners. Since starting the Paleo diet it has taken a year to slowly transition my kids into going Paleo as well. It’s hard at first but a few Paleo diet recipes for toddlers helped me along the way. Here’s 5 of my favourite for you to get started.

 

Paleo Diet Recipes For Toddlers

Paleo teriyaki chicken skewers

Sauteed Kale (1) 
This homemade teriyaki sauce recipe is way better than the standard garbage from stores. It only uses minimal honey and the dates sweeten the sauce. No thickening agent is needed unlike the store bought crap because the onions work to thicken this as well.

 

Serves: 8-10

 

Ingredients

 

½ Sweet Onion, chopped
1 T. Coconut Oil
10 Small Dates, chopped
2 t. Garlic, minced
2 T. Orange Juice Concentrate
¾ C. Coconut Aminos
¼ C. Honey
2 T. Rice Vinegar
½ t. Real Salt
Pinch of Chili Flakes (optional)
2 Large Chicken Breasts, cut into 1” cubes
½ Pineapple, cored and cut into 1” cubes
Roughly chopped Cilantro, to garnish
8-10 Wooden Skewers, soaked in water for 20 minutes

 

Instructions

 

Heat the coconut oil in a small sauce pan. Add the onion and sauté on medium heat for 2-3 minutes, or until it becomes translucent and soft. Add the garlic and sauté for another 30 seconds. Add the dates, orange juice concentrate, coconut aminos, honey, vinegar, salt, and chili flakes(if using) to the sauce pan and bring to a boil. Reduce the heat and simmer for 5 minutes. Mixture should have started to thicken a bit and dates should be soft.
Pour the mixture into a blender and puree until very smooth and thick.
Place the cubed chicken in a container or Ziploc bag and pour ¾ of the teriyaki sauce over it. Seal and let marinate in the refrigerator overnight, or for at least 30 minutes. Marinate overnight for best flavor. Reserve the rest of the teriyaki sauce in an airtight container and refrigerate.
When ready to make the skewers, thread the marinated chicken and pineapple cubes onto the soaked wooden skewers, alternating each item. You should end up with 8-10 skewers, depending on how heavily you thread them.
Preheat a grill, making sure to oil the grates before doing so.
Grill the skewers on all sides until cooked through, basting with the reserved teriyaki sauce while they cook.
Serve garnished with cilantro.

 

Curried and baked Zucchini chips

Sauteed Kale (2)

 

Replace the crappy store bought crisps and chips with these awesome baked zucchini chips. The kids will love it and we

Love it to satisfy our crunch cravings.

 

Ingredients

 

2 medium/large Zucchini
1 T. Olive Oil
¼ t. Curry Powder
⅛ t. Garlic Powder
⅛ t. Real Salt

 

Instructions

 

Preheat the oven to 225 degrees. Line 2 baking sheets with 2 sheets of parchment paper that have been very lightly brushed with olive oil.
Cut the ends of the zucchini off and discard. Very thinly slice the zucchini into paper thin rounds. A mandolin is preferable for doing this, but if you don’t have one, a very sharp knife will work fine. Slice carefully!
Place the zucchini rounds in a single layer on the prepared parchment lined baking sheets. Place them close together but don’t let the zucchini rounds touch each other.
Brush the tops of the zucchini with olive oil.
Combine the curry powder, garlic powder, and salt in a small bowl and sprinkle evenly over oil coated zucchini slices.
Bake in the oven for at least 1 hour. After 1 hour, check on the chips. The time it takes for them to become crisp will vary depending on how thinly you sliced them. When they are dry and crisp, they are ready to be removed. You may need to remove a few chips at a time, letting those that aren’t quite ready cook a bit longer.
When the chips have cooled, store in an airtight container.

 

Paleo Thai Chicken Pizza Recipe

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what an awesome recipe with bold flavours and colours. The Paleo cheese in this is made with coconut milk and egg yolk and is absolutely genius to hold everything together and give a bit of flavour. You can make it easier by buying store bought chilli sauce but I have included recipe for those hardcore Paleos.


Ingredients

 

1 Paleo Pizza Crust
Paleo Sweet Chili Sauce
1 Red Chili, seeds removed
1 Garlic Clove
2 T. Apple Cider Vinegar
⅛ t. Real Salt
½ t. Arrowroot Starch
¼ C. Water
¼ C. Honey
Thai Pizza Toppings
½ Small Zucchini, thinly sliced into rounds
½ Red Bell Pepper, thinly sliced
⅛ Red Onion, thinly sliced
½ C. Chicken, cooked and shredded
1 Egg Yolk
3 T. Coconut milk (canned)
¼ t. Real Salt
2 T. Chopped Fresh Cilantro

 

Instructions

 

Preheat oven to 425 degrees.
Prepare the Thai Sweet Chili Sauce – Place the chili, garlic, vinegar, and salt in a blender and blend until the chili and garlic are finely chopped. Place the mixture in a small saucepan. Mix the arrowroot starch and 1 t. of the water together in a small bowl. Add rest of the water in, mix together, and stir into the chili mixture in the saucepan. Stir the honey into the saucepan and bring to a simmer on medium/high heat. Once the mixture thickens, remove from heat and set aside.
Prepare the pizza crust according to recipe directions, patting into a round and transferring to a pizza stone on a sheet of waxed paper. After the waxed paper has been peeled away, place in the preheated oven for 5 minutes.
Remove pizza crust from oven and spread the chili sauce evenly over the crust using a spoon or pastry brush. Top the sauce with the zucchini slices, distributing evenly over the crust, followed by the red bell pepper, chicken, and red onion.
Mix together the coconut milk, egg yolk, and salt in a small bowl. Pour evenly over the crust and toppings.
Bake again for 7-10 minutes, or until the crust is golden brown and vegetables are somewhat wilted.
Remove from oven and sprinkle the chopped cilantro over the pizza.

 

Paleo sweet and sticky BBQ chicken

Sauteed Kale (4)

 

Mmmm finger lickin good. These are absolutely amazing and kids will demolish this. Mine do 🙂

 

Ingredients

 

4 oz. Tomato Paste
1 T. Olive Oil
2 t. Chopped Garlic
⅛ t. Cumin
½ t. Chili Powder
½ t. Ground Mustard
⅓ C. 100% Juice Pineapple Concentrate
⅓ C. Pure Maple Syrup
¼ C. Apple Cider Vinegar
1 t. Real Salt
12 Chicken Legs or Skinless Bonless Thighs

 

Instructions

 

Preheat oven to 325 degrees.
Heat the olive oil on medium heat in a saucepan. Add the tomato paste, garlic, cumin, chili powder, and ground mustard to the oil and sauté for 30 seconds.
Add the pineapple concentrate, maple syrup, apple cider vinegar, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and Let the sauce cook for 5 minutes. Remove from heat.
Place the chicken in a 9×13 baking dish. Pour the sauce over the chicken, making sure all surfaces are coated. Bake on the center rack of preheated oven for 90-105 minutes, or until chicken is very tender.

 


Paleo Mac and Cheese Recipe

Sauteed Kale (5)


 
I loved Mac and cheese when I was growing up and my kids do too. In my quest to find the perfect Paleo alternative, I came across this genius idea to make a cheese sauce. The author even uses carrots for the cheesy colour! Talk about going all out 🙂

 

Serves: 4

 

Ingredients

 

1 ½ heads Cauliflower
2 T. Grass-fed Butter or coconut oil
½ t. Real Salt
¼ C. Water
2 T. Grass-fed Butter or coconut oil
1 small Yellow Squash (Summer squash), cut into small cubes
1 small Carrot, peeled and diced
½ Small Sweet Onion, diced
½ t. Garlic Powder
¾ t. Ground Mustard
1 t. Real Salt
1 can Coconut Milk
1 Egg Yolk
Pepper, to taste

 

Instructions

 

FOR THE CAULIFLOWER:
Option 1 – Cut the stalks and leaves off of the cauliflower and break it into small pieces. Add the cauliflower to an Instant Pot with one cup of water and set it to manual on lower pressure for 3 minutes.
Option 2 – Cut the stalks and leaves off of the cauliflower and break it into small pieces. Add the cauliflower to a large sauté pan as well as the 2 T. butter, ½ t. salt, and water. Place on medium/high heat and cover with a lid. Let the cauliflower stead inside the pan for about 5 minutes, until mostly tender. Check the water levels every few minutes to make sure that it doesn’t all evaporate. When almost tender, remove the lid and let the cauliflower sauté for a minute or two, or until lightly caramelized in spots. Turn heat off, cover, and keep warm until ready to toss with the cheese sauce.
FOR THE CHEESE SAUCE:
Heat the 2 T. butter in a saucepan over medium/high heat. Add the squash, carrot, onion, garlic powder, mustard, and salt to the melted butter.
Sauté for 5 minutes, or until onion is translucent. Add the can of coconut milk to the saucepan and bring to a simmer. Allow to simmer for about 10 minutes, or until the vegetables are tender and the coconut milk has reduced by ⅔ and is thick.
Pour the vegetables and coconut milk into a blender and puree until very, very smooth. Immediately add an egg yolk to the puree and blend well. The hot puree will cook the egg which will thicken the sauce and give it a rich texture.
Check seasonings and add more salt or pepper to taste.
Pour over the hot cauliflower and toss to coat.
Serve.

 

I Appreciate you!

Thank you for reading,

I hope this article helped you understand Paleo Diet Recipes For Toddlers. Its crazy how easy and tasty these are for the whole family not just the kids.

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – If you are looking for more Paleo diet recipes, why not check out my Exclusive Unboxing Video Review of the Fat Burning Chef and find out exactly why this could possibly be the worlds largest collection of Paleo Recipes!

Alfie Mueeth

References and Inspirations

Fat Burning Chef

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