Recipe by Mia Rigden, MS, CSN
I want to make mealtimes fun and nutritious for Ozzie, so he can develop the same love of food as I have. These bite-sized quinoa cakes are a breeze to make, fun to eat, easy to pack, and filled with nutrients.
The secret ingredient in this recipe is a Cerebelly Butternut Squash and Chicken Broth pouch. Not only does this add flavor, and help bind the cakes, but it also adds 16 key nutrients that help support brain development, including vitamin D, iron, vitamin A, vitamin B, choline, and DHA. Cerebelly stands out in the baby and toddler food space for its superior standards. Their products are organic, non-GMO, veggie first, with no added sugars, and Clean Label Project Certified, which means they are tested for over 400 different contaminants, including heavy metals. This is far and above industry standards. In fact, the average baby food puree only contains around 2-4 nutrients of these essential nutrients and not even in meaningful amounts.
What you’ll need
- ½ cup uncooked quinoa
- 1 cup shredded carrot
- 1 Cerebelly Butternut Squash Chicken Broth pouch
- 1 egg
- ¼ cup gluten-free all-purpose flour
- 1 teaspoon curry powder
- Sea salt to taste
- 1-2 tablespoons avocado oil
- Cook quinoa according to package directions, then set aside to cool.
- Add the cooled quinoa to a medium-sized mixing bowl, followed by the shredded carrot.
- Mix in the butternut squash and chicken broth packet, followed by the egg. Stir until fully incorporated.
- Then, add the flour, curry powder, and a pinch of salt to taste, and stir to combine.
- Heat 1 tablespoon of avocado oil in a medium skillet over medium heat. Use a spoon or small ice cream scoop and place ping pong-sized balls of the quinoa mixture on the pan. Flatten with a spatula and let cook for 2-3 minutes on each side, or until slightly golden.
- Repeat with the remaining quinoa mixture and serve warm, or store in an airtight container for up to 48 hours.
About the Author
Mia is a Board Certified Nutritionist. She holds a Masters of Nutrition and Integrative Health from the Maryland University of Integrative Health, along with a Holistic Health Coaching license from the Institute of Integrative Nutrition, a Grand Diplome in Culinary Arts from the International Culinary Institute (formerly the French Culinary Institute) and a BA in English Literature from the University of California at Santa Barbara. She lives in Santa Monica, California with her husband and son
built for growing brains
All Cerebelly products undergo rigorous, independent testing for over 400 different contaminants including heavy metals, chemicals, plastics, pesticides and other toxins? It’s true! We are the first shelf-stable baby food to receive this incredible honor and are excited to lead the way.