Method:

1. Add broccoli, baby spinach, basil, pine nuts and garlic to food processor and blitz.
2. Heat a pan and add dash of extra virgin olive oil. Add sliced chicken breast and cook until golden on both sides. Remove from heat and add to a bowl. 
3. Bring a large pot of water to the boil and cook pasta according to packet instructions and drain. 
4. Add ingredients from food processor to cooked chicken. Add tomatoes and remaining olive oil. Stir until cooked. 
5. Add cream and parmesan cheese and simmer on low for 10-15mins, stir regularly. 
6. Once pasta is cooked and soft add to pesto and chicken mix. Stir through and serve immediately. 
7. Serve in a bowl with a sprinkle of parmesan cheese. 

TIP: When reheating add some extra water.

OTHER SUGGESTIONS:
This recipe is safe for babies and toddlers, it just depends on their feeding ability and where they are at with their solids introduction. Another option for little eaters who are still developing their skills is to add the chicken and pesto sauce mix back into the food processor and blitz it until soft. Then I would suggest boiling some rissoni pasta and adding that to the blitzed chicken and pesto mix. This makes it an easier eating option for tired eaters or little eaters who are still developing their solids skills. 

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Serves: approx 20 mini muffins
Prep time: 10 mins
Cooking time: 15-20mins
Allergens: Contains wheat, egg, treenuts. Dairy free. 

Ingredients:

• 1 3/4  cups self raising flour
• 1 1/2  tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground clove
• 2 tbsp LSA mix (ground linseeds, sunflower seeds, almonds)
•  2 large eggs               
•  1 cup well-mashed banana    
•  ⅓ cup olive oil
•  2 tbsp golden syrup
•  1 1/2 teaspoons vanilla essence
• 1/4 cup almond milk
•  1 1/2 cups freshly grated carrots 

Method:

1. Preheat the oven to 190 C. Prepare two trays of 12 mini muffins. I use a silicone Kmart tray and give it a light spray of oil to prevent the muffins from sticking. 
2. Mix together the self raising flour, cinnamon, nutmeg, clove powder and LSA in a large bowl. In a medium bowl, whisk together the eggs, mashed banana, olive oil, golden syrup, almond milk and vanilla extract until well combined.
3. Add to the bowl with the dry ingredients and mix until just combined. Don't over mix. 
4. Then gently fold in the grated carrot. 
5. Using a tablespoon spread the batter evenly into the prepared muffin tins, filling each about ¾ to most of the way full. 
6. Bake for about 15-20 minutes, or until a skewer inserted into the middle comes out clean.
7. Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.
8. Can be eaten fresh, can add Nuttelex or butter to them, can add creamed cheese filling, can be frozen and also put in lunchboxes. 

Serves: approx 20-22 depending on size 
Preparation time: 10 mins
Cooking time: 15-20 mins
Allergens: Contains egg, wheat and tree nuts. Dairy free. 

Ingredients:
2 cups self-raising flour
1 tbsp LSA mix (linseeds, sunflower seeds and almonds)
1/2 cup apple puree
1 tsp cinnamon
2 eggs (lightly beaten)
1/2 cup olive oil (extra virgin low flavour)
1 tsp vanilla essence
1 cup grated apple (unpeeled) 
1 cup grated zucchini (unpeeled)

Method:

1. Preheat oven to 180°C (160°C fan-forced). Spray a 12-cup muffin tin with cooking spray.
2. In a bowl, combine dry ingredients (flour, LSA and cinnamon).
3. In a separate bowl, mix the eggs, oil, vanilla, apple puree and grated apple and zucchini.
4. Pour the wet ingredients into the dry ingredients and use a spatula to turn the mixture until all ingredients are just moist. Don't over mix.
5. Spoon mixture evenly into mini muffin tin and bake for 15-20 minutes.
6. Allow to cool and then serve. Can be stored in the freezer and then easily defrosted in fridge, microwave or in the lunchbox. ​