1/4 cup sliced almonds*
2 large handfuls fresh baby spinach
1 1/2 cups whole wheat breadcrumbs, divided
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)
*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.
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.
Whisk the two eggs in a small bowl.
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.
Bake for 25 minutes, turning the nuggets over halfway through the cooking time. Allow to cool and serve.
Yogurt-Thyme Dipping Sauce
1/4 cup yogurt*
1/8 cup tahini (sesame paste)
juice from 1/2 lemon
1 tsp. dried thyme
Place all ingredients in blender and blend until smooth.
*I used full-fat yogurt as fat is extremely important for the developing brains of babies under 2. If you have an older child, you may want to use low-fat or non-fat yogurt.
Later in the meal when she was having her peanut butter banana "sandwiches" (cut a banana length-wise, spread with peanut butter, put it back together, and slice), she decided to dip those as well. Gross, but whatevs.
Since there was a nice, big batch of nuggets, I froze them. I put two nuggets each into small plastic bags, and then put those inside a ziplock freezer bag. These will be simple to pull out and pop in the microwave for a quick veggie side or snack.