Courtney, my contributor here, has a sweet baby girl. They found out she has FPIES, Food Protein Induced Enterocolitis Syndrome. This is a non-IgE-mediated food allergy, meaning you can’t do skin/blood tests, it’s typically an internal manifestationmy. You can read more about FPIES here. It made my heart sad that sweet baby couldn’t enjoy new foods whenever she wanted.
So I wanted to help Courtney out with coming up with a recipe for sweet baby that would be safe for her to eat. If you are not aware, she has to go through food trials to find out if she has any triggers to certain foods. She currently has a list of safe foods, so I created a recipe from that list.
I like to keep all my recipes healthy, so decided to make healthy quinoa veggie breakfast muffins for her. This recipe includes all safe foods for sweet baby and is full of vitamins! Since these are made in a muffin tin, they are perfectly bite-sized, simple for little one’s to eat. They can be froze as well! A deliciously healthy breakfast food or snack, low in calories fat and sugar!
- 1 cup cooked [url href=”http://www.vitacost.com/arrowhead-mills-organic-quinoa” target=”_blank”]quinoa[/url] (see notes on how to cook quinoa)
- 1/2 cup steamed broccoli (chopped)
- 1/4 cup green bell pepper
- 2 tablespoon sweet onion (chopped)
- 2 large eggs
- 2 egg whites
- 2 tablespoon milk
- 1/2 teaspoon dried parsley
- 1/4 teaspoon onion powder
- salt & pepper to taste
- Preheat oven to 350 and lightly spray 8 cups in a muffin tin.
- In a bowl mix quinoa, broccoli, green pepper, onion, parsley and onion powder.
- In a small bowl, whisk eggs, egg whites and salt & pepper.
- Add egg mixture to quinoa mixture and stir to distribute.
- Pour 1/4 cup mixture into 8 muffin cups.
- Bake 15-18 minutes or until eggs have sets. Toothpick will come out clean.