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I'm pretty sure our daughter gets her "hangry" from me so food is high on our priority list. Never happier than when snacking. Food and snack prep for long journeys is a non negotiable.

Some airlines seem to provide really great options for babies but toddlers seem to fall into a black hole. We're not super keen on Millie living on baby puree jars, nor on high sodium airline meals for adults so we went hybrid:

What we bought:

- Pouches - we love Only Organic. M's favourites are 1. Banana, Blueberry, Quinoa, 2. Carrots, Red Lentils, Cheddar 3. Risotto & Spring lamb

- Avocado (NB yes there was some green mess!)

- Peanut butter (NB yes there was some brown mess!)

- Savoury Snacks - Veggie Straws

- Desert Snacks - Coconut Rolls

What we made:

1. Green Pancakes:

All credit for the Green Pancakes goes to our obsession with Baby Food Bible


+ 1.5 small ripe bananas (or 1 large)

+ 1 cup spinach (we use frozen)

+ 3/4 cup oats

+ 2 eggs

1/4 cup coconut milk (canned is great or any nut/oat milk or water)

+ 1tsp cinnamon (optional addition)

1TBS Coconut oil for greasing pan


+ Blitz all ingredients in the blender until very smooth and well combined

+ Grease pan with coconut oil and wipe any excess oil off with a paper towel

+ Pour in 1TBS amounts of the batter to your warm pan to make mini pancakes

+ Flip when batter starts to bubble - approx 2-3 mins per side

2. Banana & Zucchini muffins


+ 2 bananas very ripe, mashed

+ ¼ cup coconut oil or butter melted

+ 1/2 cup greek yogurt

+ 1/4 cup maple syrup (we actually omit this if the bananas are super ripe!)

+ 1/2 cup milk

+ 1 cup grated zucchini about one medium zucchini

+ 2 eggs

+ 1 teaspoon vanilla

+ 1 and 3/4 cups whole wheat flour

+ 2 tsp cinnamon

+ 1 tsp baking soda

+ 1 tsp baking powder


+ Preheat oven to 200C. Line a muffin tin with muffin liners or spray with cooking spray.

+ Grate zucchini, squeeze out excess moisture with kitchen towel. Set aside.

+ In one bowl, mash the bananas. Add the butter, maple syrup, yogurt, milk, eggs, vanilla extract, mix well. Stir in zucchini and mix until combined.

+ In another bowl whisk together the flour, cinnamon, baking powder and baking soda.

+ Add the dry ingredients to the wet ingredients. Stir until just mixed. DO NOT over mix or your muffins will be tough. A few lumps is fine.

+ Divide the batter between the 12 prepared muffin cups.

+ Bake muffins at 210 degrees F for 5 minutes, then without opening the oven, reduce heat to 150 degrees.

+ Bake at 170 for another 20-22 more minutes, or until a toothpick comes out clean. Baking them at the higher temperature at first helps them rise and gives a nice rounded top.

+ Remove from oven and remove muffins from the muffin tin as soon as possible. Allow to cool completely on a wire rack. Store in an airtight container for up to 3 days, or individually wrap and freeze for up to one month.

3. Hummus


+ 1 can rinsed chickpeas

+ 1 clove garlic

+ 1/4 cup olive oil

+ 1/4 cup lemon juice (more to taste if you like)

+ 1/4 cup tahini

+ 1 tsp cumin

+ pinch of pepper


Blitz all the ingredients together until smooth. (That's it)

What we offered from the airline/plane food:

- Fruit - bananas (whole) and apple slices

- Cheese

- Bread

- Plain yoghurt

- Whole Milk

NOTE: We're lucky that our toddler doesn't have any allergens that we've discovered so far but certainly not a good place to try anything new.

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