Description
A delicious kid friendly lunch
Ingredients
- 1/4 cup sliced almonds*
- 2 large handfuls fresh baby spinach
- 1 1/2 cups whole wheat breadcrumbs, divided
- 2 eggs
- 1/4 cup flaxseed meal**
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/4 cup shredded cheese (I used cheddar, but any kind will be fine)
Instructions
Step 1
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.
Step 2
Add the two handfuls of spinach and pulse until you have a green crumb-like mixture. Set aside.
Step 4
Add the spinach-almond mixture, 1/2 cup of breadcrumbs, the flaxseed, basil, oregano, and cheese and mix until evenly incorporated.
Step 5
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.
Step 6
Bake for 25 minutes, turning the nuggets over halfway through the cooking time. Allow to cool and serve.
Notes
*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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 nugget
- Calories: 52
- Sugar: 0.6g
- Sodium: 78mg
- Fat: 2.1g
- Carbohydrates: 6.5g
- Protein: 2.4g