While catching up on recipe posts from past years, I found these panini photographs. On occasion, we will make spelt bread. To celebrate the once in a blue moon food, we’ll amuse our lunchtime with this delicious combination of flavours and textures.
Roasted Garlic Tomato Mozzarella Egg Panini
For babies, children, and on most days, we’ll have this without the bread and a hard cheese instead of mozzarella. Bread breaks down into glucose, and we’ve removed sugar grains and unhealthy food groups from our daily menu for healthier minds, bodies, hearts, and souls.
We also don’t eat soft cheese anymore, but the baby does in small amounts, so as we had extra, we made this panini. Hard cheese, whole milk yogurt, and kefir are better for the stomach for babies, children, and adults.
Non-GMO, organic, local, free range, grass-fed ingredients:
Note: Use spelt flour bread instead of this white flour bread (as seen here), as it is a healthier option with more nutrients. These pics are from before we switched over to an organic way of life, but the general recipe is very healthy.
One egg per person
Slow Roasted Garlic, as often used in this recipe
Fresh Mozzarella seen here (Bocconcini: small, egg sized) (If you can find real Buffalo Mozzarella, that is much better. It melts in your mouth. So creamy. No comparison, two entirely different worlds.)
*You can use a grated hard cheese instead of soft, and that is great too!
Slice up some fresh bread. Day old bread works well for this, too.
Cook some eggs sunny side up in a large frying pan with a small amount of butter if needed. Lightly salt and pepper. Remove and add in a few tbsp of butter and garlic. (Remove sweetly roasted garlic from peels and stir around pan.) Lay in 2 slices of bread. Add tomato and cheese, pepper, and add lid to heat and melt for a few minutes. Add a cooked egg to each and top gently with a bread slice and lid for a few minutes or until cheese is melted and hot. Serve warm and slice in half. The crisp, garlic, buttery bread and soft egg, cheese, and tomato are sure to delight!
The egg will run out a little and you can dip into it with the bread.
Cornbread Spelt Apple Pancakes
Sweet light pancakes leave you feeling sweet and light! We have these more often than a blue moon, but they are always special and delicious. One of our favourite comfort foods!
Click here for our healthy cornbread pancake recipe. We used apricot and blueberry spread with no added sugar or preservatives. Another time, we added in steamed spiced apples for an apple fritter type pancake. Both ways are easy and delicious!
Cut up for baby. Give a very small amount and pair with fresh/steamed fruit and veggies for a healthy snack. Small proportions are healthy, even though they may ask for more. There is always more room for veggies.
Fresh fruit from the garden or farmer’s market is a seasonal appreciation of the senses. From the tree to the fruit, the paintbrush is excited as well. We will be planting some organic fruit trees this year and plan to preserve food in the years to come.
A little bit of steamed spiced apples and a few tiny bites of apple cornmeal pancakes are a nice occasional snack for a growing baby. Variety is the spice of life, no matter the age.
In a small sauce pot or pan, plan diced apples, a small amount of water or bone broth, a dash of Saigon cinnamon and nutmeg, and a lid. Steam on low until soft. Serve warm, room temperature, or cold. Store in a glass container. A hit with babies and perfect for adding into cornbread pancakes. Heat them in a pan on the stove with your leftovers for a sweet accent to your dinner.