Kid-Friendly Recipes thanks to Naturopath Sarah McCready @nourishing_little_bellies

What to feed the kids that will be healthy, tasty and something the whole family will enjoy?

Well we decided to ask Sarah McCready from @nourishing_little_bellies to whip some Kid-Friendly recipes that will be a hit with the kids and you too!

RECIPE 1Easy Chicken Nuggets


GF, DF, Can be frozen for up to 6 weeks

Ingredients for Healthy Chicken Nuggets:

  1. 500g chicken tenderloins
  2. 2 eggs
  3. 150 g tapioca flour
  4. 300g blanched almond meal
  5. 2 TBSP Mingle All Purpose Seasoning-Available to buy here
  6. Olive oil


  1. Preheat your oven to 180 degrees.
  2. In one bowl, crack your two eggs and whisk.
  3. In a separate bowl add your almond meal and Mingle All Purpose Seasoning and mix well.
  4. On your chopping board, pour your tapioca flour.
  5. Now take your chicken tenderloins, one at a time, and roll in the tapioca to lightly cover it, then dip in the egg mixture, and then generously roll in the almond meal.
  6. Lay your tenderloin on baking paper each time you do this.
  7. Repeat until you have no chicken left.
  8. Drizzle olive oil over your chicken, and bake at 180 degree’s for 15 minutes, or until it is starting to brown and is cooked through.
  9. This same method can be applied to fish and tofu.


RECIPE 2. Pumpkin & Pea Risotto with MINGLE All Purpose Seasoning:

Risotto is generally a hit with the Kids.

I love this recipe because it’s quick and simple to create.  It’s a favourite it our household.  In winter, if trying to increase immunity in your family, swap the stock for broth, for adding gut healing benefits.

Naturopath Tip: Use homemade veggie stock from the left over veggies in your fridge, to make a more conscious choice in your kitchen.

Prep Time – 15 minutes
Cook Times – 35 Minutes
Can be frozen – 3 months

Gluten Free, Nut + Soy free
Can be Vegan + Dairy free (by not using cheese and swapping for nut cheese/ nutritional yeast).


  1. 1 onion
  2. 2 cloves garlic
  3. 400g pumpkin (cut in cubes)
  4. 300g risotto rice
  5. 900 ml veggie stock (or broth)
  6. 1/2 cup peas
  7. 1/4 cup grated zucchini
  8. Juice of 1 lemon
  9. 2 TBS Mingle All Purpose Seasoning- Available to buy here
  10. top with parmesan or cashew cheese (optional)


1. Firstly, combine the stock with 375 ml (1½ cups) water in a saucepan and bring to the boil. Reduce the heat and simmer, covered. It is important to keep the stock simmering the whole time the risotto is cooking.

2. Next, melt the butter in a large saucepan over low heat. Add the onion and cook, stirring, for about 3 minutes or until soft but not brown.
Add the rice and garlic and cook, stirring constantly, for a further minute.
Now Add 250 ml (1 cup) of the hot stock and cook, stirring, until the liquid is absorbed.

3. Continue adding the hot stock, 250 ml (1 cup) at a time, stirring continuously.
Wait until the stock has been absorbed before adding more (the total cooking time will be about 25 minutes).

4. Now it’s time to add the pumpkin 10-15 minutes into the cooking time. Continue to stir until the stock is absorbed and the rice and pumpkin are tender. You can add a little more stock or hot water if required.

5. Stir through the peas and leave for a few minutes to cook through. Stir through lemon juice, and optional parmesan or cashew nut cheese and the MINGLE seasoning.

6. Serve with extra parmesan if desired


Healthy Nachos with Mingle Garlic and Herb seasoning.

Healthy Nacho’s is a great way to add some extra vegetables to your little one’s plate which they might not otherwise eat.

By adding black beans to this meal, you are adding a healthy dose of protein and nutrients from legumes, which children might not want to eat in other meals.  This pairs really well with the nutrients and healthy fats from avocado, topped with the vegetables in this meal.

I love that Mingle Garlic and Herb works so beautifully in this meal, and makes the cooking time so much less, when you don’t have to be cutting and mixing additional herbs and spices.  You literally just sprinkle mingle, and you are ready to go!

Naturopath tip…Use corn off the cob instead of canned!  Unless organic, corn has little nutrients.  I like to cook my corn on the pan or BBQ for this, then slice it onto the nachos.  It creates a much better taste and is way more nutritious.

Prep time: 15 minutes
Cook Time: 6 Minutes

Gluten Free, Nut + Soy Free
Can be Vegan and Dairy free (by using vegan cheese or nut cheese)


  1. 8 cups corn chips (I like to use organic corn chips)
  2. 1 1/2 cups cherry tomatoes, halved
  3. 1/2 cup corn, rinsed and drained (I like to use corn fresh off the cob)
  4. 1/2 cup canned black beans, rinsed and drained
  5. 1 small red onion, diced or sliced
  6. 1 green or red capsicum, diced
  7. 1 small lime

Optional cheese:
Vegan version – 1 cup vegan cheese
Or, 1 cup organic cheddar cheese

Nacho toppings: 

  1. 1 avocado
  2. 1 TBS Mingle Garlic & Herb Seasoning- Buy here 
  3. 1 – 2 TBS cashew nut cheese (or sour cream)
  4. Optional (garnish with a little parsley).


  1. Preheat your oven to 180 degree’s
  2. Add the corn chips to the bottom of a large cast iron skillet or baking tray and arrange so they overlap slightly.
  3. Sprinkle a light covering of cheese over the corn chips.
  4. Add 1 cup cherry tomatoes, Half the corn, black beans, red onion, and the bell pepper evenly over the top of the corn chips.
  5. Add another light layer of cheese evenly over the veggies.
  6. Bake at 180 degrees for 6-10 minutes, or until the cheese is melted and the corn chips slightly browned.
  7. Top with a fresh sprinkle of corn and tomato
  8. For the guacamole:
    1. Mash 1 avocado in a small bowl.
    2. Add 1 TBS of Mingle Herb and Garlic seasoning, plus 1 tbs lime juice from a freshly squeezed lime.
  9. Add guacamole and cashew nut cheese (or sour cream) to top the nachos and garnish with parsley

Enjoy immediately


Pumpkin soup with a twist

Serves 8
GF, DF & Vegan
Can Freeze for up to 3 months

Ingredients for a healthy Curry Pumpkin Soup: 

  1. 2 red onions
  2. 2 carrots
  3. 4 cloves garlic
  4. 2 sticks of celery
  5. 2 sprigs of thyme
  6. 16 fresh sage leaves
  7. 2 kg butternut pumpkin
  8. 2 litres vegetable stock
  9. 2 TBSP Mingle Curry in a Hurry- Buy here
  10. Extra virgin olive oil

1. Peel and finely chop the onions, carrots and garlic.
Trim and finely chop the celery. Pick and finely chop the thyme.

2. Heat 2 TBSP olive oil in a large saucepan over a medium heat
Here you add the sage leaves and fry for 30 seconds, or until crisp.
Remove the sage (leaving as much oil as possible in the pan) and set aside, leave on a spare plate or add to baking paper.

3. Using the same pan where you heated the sage (the flavour will stay in the oil) Place the pan of back on the heat, add the onion, carrot, garlic, celery, thyme, 2 TBSP of Mingle's Curry in a Hurry  and a pinch of sea salt and black pepper, then cook gently  or until sweet and soft, this should take 8-10 minutes.
Note: you may need an addition TBSP or so, of olive oil here if the pan is getting dry.

4. Deseed and roughly chop the pumpkin. Add the pumpkin and stock to the pan. Bring to the boil and simmer for 30 minutes.

5. When the pumpkin is tender, it’s time to the blend soup with a stick blender or food processor until smooth. Taste, and add further curry powder or seasoning if desired.

6. Sprinkle with a few crispy sage leaves and drizzle with a tbsp of extra virgin olive oil, then serve hot.

Recipes by Sarah Mc Cready Follow her at @nourishing_little_bellies