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Introducing olive oil into kids' meals (featuring PONS Extra Virgin Olive Oil) {with recipes!}

Photo credit: instagram.com/skreytaoliveshop

How's everyone? I have been busy refining existing recipes and introducing new ones to feed my growing toddler. He seems to have grown taller overnight. And he talks a lot too! He's turning TWO next month! Gosh, I can't believe my little bundle of squirmy baby is now an active little boy who can tell me what he wants me to cook. :)

And so, I'm very happy when Skreyta Olive Shop followed me on Instagram. LOL. They carry the brand PONS Extra Virgin Olive Oil for Babies and Kids. Their tagline: We bring olive oil to babies' and kids' diet without disturbing the flavor of their food.

So far, I have only used virgin coconut oil in my toddler's meals. I rarely use adult olive oil (I think I might have used, I can't remember) to prepare his meals. So, I decided to give PONS EVOO for Babies a try.

Image credit: facebook.com/skreytaoliveshop/

PONS Extra Virgin Olive Oil for Babies and Kids

These oils are processed in Spain. They are created by their founders who know about the benefits of olive oil for young children. However, seeing that the flavor profile is too strong for their young taste buds, they make these selected Arbequina oils with very low acidity and mild flavor that will gently introduce young children to this quintessential Mediterranean pantry staple.

PONS Extra Virgin Olive Oil for Babies is recommended for babies over 7 months old. This oil, with its neutral odor can be blended into soups, rice or pasta dishes and cereals without altering their taste.

PONS Extra Virgin Olive Oil for Kids is recommended for kids 3-7 years old. This oil has a slightly bolder flavor and can be used in many toddlers' meals to introduce them to the habit of consuming extra virgin olive oil.


How do I use PONS Extra Virgin Olive Oil for Babies?

It is not recommended to cook EVOO over high heat due to its low smoke point. That's why I choose to drizzle it over cooked food.

According to this article by WHFoods, most comprehensive review studies show that certain desirable features in EVOO can be quickly lost through cooking. For persons deciding to use EVOO in cooking, some studies specifically recommend that this oil only be added close to the end of the cooking process.

Here are some recipes that I have included PONS EVOO.


Ground Beef Casserole

Ingredients:
(Serves 3-4)

2 tablespoons butter
1 cup ground beef 
1 medium red onion, coarsely chopped
2 cloves garlic, finely chopped
1 large potato, cut into chunks
1 large carrot, cut into chunks
2 medium celery sticks, cut into chunks
4 cups homemade vegetable stock
2 bay leaves
PONS EVOO for Babies, to drizzle

How to:

Preheat the oven to 160°C. Meanwhile, in an oven-proof pot, heat up butter over medium-high heat. When hot, brown ground beef until browned all over. Add onions and garlic. Cook, stirring, for about 5 minutes, until the onions are soft.

Add potato, carrot, and celery. Stir and cook for about 2 minutes. Reduce the heat to medium-low. Add the vegetable stock and bay leaves. Stir well. Cover and simmer gently for 30 minutes. Then, transfer the pot into the oven and continue cooking, covered, for another 30 minutes.

Drizzle with EVOO before serving. Serve warm with rice or pasta.



Slow-stewed Rice with Chicken, Leek, Celery & Potato

Ingredients:
(Serves 2-3)

1/4 cup 10-grain & rice mix, soaked overnight
2 tablespoons grapeseed oil
2-inch young leek, cut into round slices
1/4 cup minced chicken
1 medium potato, cut into chunks
1 medium celery stick, cut into chunks
2 cups water
1 tablespoon coconut amino
PONS EVOO for Babies, to drizzle

How to:

Drain the rice and rinse. Add enough water and steam-cook in an electric lunch box or steamer for 20 minutes.

In a deep pot, heat up oil over medium-high heat. When hot, add leek slices. Cook, stirring, until the leeks are soft. Add minced chicken and cook until the color changes to white. Then, add potato and celery. Stir and cook for about 2 minutes. Reduce the heat to medium-low. Add water and coconut amino. Stir well. Then, add cooked steam rice. Cover and simmer for 40 minutes.

Drizzle with EVOO before serving. Serve warm.



Black Spaghetti with Oven-roasted Veggies

Ingredients:
(Serves 2-3)

1 handful black spaghetti
4 cups mixed chopped veggies (cherry tomatoes, asparagus, pumpkin, bell pepper, onion, eggplant, zucchini, cremini & button mushrooms)
3 tablespoons grapeseed oil
Salt & pepper, to taste
2 tablespoons feta cheese, crumbled
Thyme sprig, for garnishing
PONS EVOO for Babies, to drizzle

How to:

Preheat the oven to 190°C. Toss the mixed veggies with grapeseed oil, salt, and pepper. Place the seasoned veggies on a baking tray and roast in the oven for 20 minutes. Turn the veggies around after 10 minutes into the roasting process.

Fill up a medium pot with salted water and bring to a boil over high heat. Add pasta and cook until al dente (firm to the bite), about 9 minutes. Drain pasta into a large mixing bowl.

When the roasted veggies are ready, toss them with spaghetti, including veggies juices from the roasting process. Add a drizzle of EVOO and toss well. Garnish with crumbled feta cheese, thyme sprig. Serve warm.



Baked Chicken Breast with Couscous

Ingredients:
(Serves 2-3)

For the chicken breasts:
2 medium chicken breasts, skin removed
Salt & pepper
1 egg, lightly beaten
1/2 cup breadcrumbs
3  tablespoons grapeseed oil

For the couscous:
1 cup uncooked couscous
1 large red onion, chopped
1/2 cup bell pepper, chopped
1 tablespoon tomato paste
2 cups vegetable stock
2 tablespoons lemon butter
Salt & pepper, to taste
Coriander, to garnish
PONS EVOO for Babies, to drizzle

How to:

Preheat the oven to 190°C. Season chicken breasts with a dash of salt and pepper. Dip them into the egg one at a time. Then, coat each breast evenly on both sides with breadcrumbs.

Heat up grapeseed oil in a frying pan over medium heat. Pan sear the chicken breasts for 3 minutes, each side. Place them on a roasting pan and bake for about 20-25 minutes.

Heat up the same frying pan with a little bit of oil over medium heat. Saute the onions and bell pepper until soft. Add tomato paste and vegetable stock, followed by couscous. Simmer gently over medium-low heat until couscous has absorbed all liquid. Fluff up the couscous, stir in lemon butter, and season with salt and pepper.

Plate the couscous, drizzle with EVOO, and place one chicken breast on top. Garnish with coriander.


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Image credit: instagram.com/skreytaoliveshop

If you want to know more about this product, visit Skreyta Olive Shop at the Gift of Love Charity Bazaar 2015 organized by The Breastfeeding Advocates Network group at Subang Parade Shopping Center this 8-9 August 2015.


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Disclaimer: This is not a sponsored post. I purchased a bottle of PONS EVOO for Babies from Skreyta Olive Shop for this blog post. However, I was given free shipping.


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