A delicious kid friendly lunch
Preheat the oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray and set aside.
Place the almonds in the food processor and process until they turn into a fine crumb.
Add the two handfuls of spinach and pulse until you have a green crumb-like mixture. Set aside.
Add the spinach-almond mixture, 1/2 cup of breadcrumbs, the flaxseed, basil, oregano, and cheese and mix until evenly incorporated.
Place the remaining cup of breadcrumbs in a small bowl. Using your hands, form a small portion of the spinach mixture into a ball and roll it in the breadcrumbs until it is fully covered.
Put it on the cookie sheet and press it down to form a nugget shape. Repeat with remaining spinach mixture and breadcrumbs. You should end up with 15-20 small nuggets.
Bake for 25 minutes, turning the nuggets over halfway through the cooking time. Allow to cool and serve.
*If you haven’t introduced nuts to your toddler yet, try to substitute extra bread crumbs. I started introducing nuts at age 1 with Meghan and haven’t had any issues.
**If you don’t have flaxseed meal on hand, you can use extra breadcrumbs here as well. Flaxseeds are nutritional powerhouses, though, so I highly recommend you keep flaxseed meal on hand. It’s easy to sprinkle in to most any recipe or snack. I currently use Bob’s Red Mill brand.
Keywords: kid friendly snacks