Baby Banana Pancakes

Getting eggs into an infant starting out on solids can be tricky. Something many parents struggle with, myself included. Once babies are established on solids, it’s important to introduce the top allergen foods, but sometimes that can prove to be a challenge in itself. Whole eggs, when cooked scrambled, fried, in an omelet, etc. can have a chewy texture that makes it challenging for a baby to eat without teeth.

Using eggs as an ingredient in foods offered to your child is a much easier way to ensure they actually eat the egg, and get the exposure to this allergen. French toast is one of my favourites to offer my son, which actually inspired me to create this recipe. My Baby Banana Pancakes uses iron-fortified infant cereal which surpasses the iron content of french toast, and its softer texture makes it ideal for those who are still gumming their meals.

Author: Andrea Carpenter, RD

Recipe Type: entree (first foods)

Serving: 12 pancakes


  • 1 ripe organic banana

  • 2 large eggs

  • 1/4 cup iron-fortified infant cereal

  • 1/4 teaspoon vanilla extract

  • Sprinkle of ground cinnamon

  • Organic coconut oil (for frying)


  1. In a bowl, mash the banana with a fork, add the eggs and combine.

  2. Stir in cinnamon and vanilla.

  3. Gradually add in the iron-fortified infant cereal and mix until fully combined.

  4. Heat a non-stick skillet on medium heat and add a drizzle of coconut oil.

  5. Drop the batter into desired pancake sizes and cook for 1-2 minutes, or until cooked through and golden brown.

Lamb and Lentil Meatballs

I am always looking for ways to create new and inspiring recipes that have the flavours of favourite comfort foods but are healthier versions packed with nutrition. This one meets the bill. It delivers the richness of homemade meatballs in tomato sauce in a lighter way. I used lamb in this recipe and the meat is nice and lean, the addition of lentils provides fibre and additional iron and protein, and the parsley provides a good source of vitamin C, which helps the body absorb iron.

This is a perfect recipe to try if you are looking at increasing your child's iron and fibre intake. These meatballs can be served with traditional pasta or with spaghetti squash or zucchini noodles to get even more vegetables into your family's diet. These would also make a great appetizer served with some garlic toasts or crusty bread.


Author: Andrea Carpenter, RD

Recipe Type: Entrees, Apps

Serving: 20-24 meatballs



  • 1 bunch parsley, chopped
  • 1 small can lentils, drained and rinsed
  • 1/2 pound ground lamb
  • 2 eggs
  • 1 Tbsp grated parmesan
  • 2 Tbsp breadcrumbs (GF alternative would be ground flax, almond meal, or ground walnuts)
  • 1/2 Tbsp garlic powder
  • 1/2 tsp ground pepper
  • Pinch of salt


  • 2 Tbsp olive oil
  • 2 Roma tomatoes, diced
  • 1 jar stewed tomatoes
  • 2 cloves garlic, minced
  • 1 tsp honey
  • 1/2 tsp chili flakes
  • 2 tsp of dried oregano, basil, and parley or 1-2 tsp each fresh oregano, basil, parley, chopped
  • Salt and pepper, to taste



  1. Prepare the sauce first by chopping the tomatoes and adding to a saucepan with the olive oil on medium heat.
  2. Next, add the stewed tomatoes, garlic, honey, chili flakes and herbs. Heat through and bring to a simmer. Taste the sauce, and adjust the season by adding salt and pepper, to taste.
  3. Let cook for 10 minutes more, adjusting the seasoning as needed.
  4. In a large bowl, add all the meatball ingredients and combine well, using your hands.
  5. Once thoroughly mixed, form into balls, using your hands. Try not to pack them too hard. Doing this will create more tough meatballs (and we want light and fluffy!).
  6. Place the meatballs in a casserole dish, 1/2 inch apart.
  7. Top with the prepared tomato sauce or use your favourite marinara sauce.
  8. Bake in 350 degree oven for 30 minutes.
meatballs 1.jpg


I would love to hear what you think of the Lamb and Lentil Meatballs. Take a picture if you make it at home, and share it on Instagram with #NKkitchen so I can see!

Kale and Wheat berry Salad

Kale and Wheat berry Salad

Check out this hearty and satisfying salad!

I particularly like to make a large batch that I can keep on hand for a few days, to eat a side dish or a main course.

Kale is one of my favourite greens to use in salads, because of it's benefits: packed with nutrients such as fibre, folate, vitamins A, C, K, and potassium, to name a few. It's also a hearty green so it can handle a dressing or marinade without wilting.