Friday, June 19, 2015
Sharing broccoli cheddar bites on the blog this evening. While this recipe is floating around Pinterest as a toddler food, I am sorry to say that my toddlers do not like this recipe. It's one of the only bite sized food recipes I'm sharing this week that my little guys won't eat.
I can't get my boys to eat broccoli at all. I thought that they would maybe eat broccoli in a recipe like this, but I was wrong. I'm beginning to think it is a texture thing for them, but I'll just keep occasionally offering them broccoli and see if they end up liking it in the future.
I personally like this recipe as an adult and think it would make a fun finger food for a holiday party. What I also like about this recipe is that, like the spinach rice ball recipe I shared this morning, these broccoli cheese bites freeze really well.
12-16 oz. frozen broccoli (thawed and drained of liquid)
1- 1 1/2 c. shredded cheese
1 c. Italian seasoned bread crumbs
salt and pepper
Mix ingredients together and form little patties with your hands. Place on a cookie sheet lined with parchment paper. Bake at 375 degrees for 20-25 minutes. Cool five minutes before serving.
I'm continuing some of my boys' favorite toddler finger foods on the blog this week. Spinach and rice balls are a favorite for one of my sons. He's such a picky eater, but he loves rice! He eats these little rice balls every time they are on his plate.
I like these, because they freeze well. I can make a batch for dinner and freeze the rest, which is great for nights that my husband is out of town for work and I don't cook.
I also like them, because they are not quite as messy as just giving the boys a side of rice on their trays. These balls hold together pretty well, so the cleanup is a little easier than when we have plain rice. It's also a great use of leftover rice!
2 c. brown rice
1/2 c. bread crumbs
1/2 c. shredded motzerella cheese
10 oz frozen spinach (thawed and drained well with no liquid remaining)
1 tbs. olive oil
2 tsp. garlic powder
salt and pepper to taste
Mix ingredients together. Hands seem to be the best utensil for mixing these well. Bake on a greased cookie sheet at 350 degrees for 18-20 minutes or until golden brown.
Thursday, June 18, 2015
This morning, I shared the egg muffins I feed my toddlers using eggs and leftover pizza toppings, like spinach, mushrooms and tomatoes. This evening, I want to share the rice and bean muffin cups my toddlers enjoy on our taco nights.
We have tacos at least once a week in our home. Hard, soft or as a salad, we love tacos! I love tacos, because they are quick and easy to make and are generally healthy....or at least they can be healthy if you want them to be. What's not to love about ground turkey meat in a whole wheat wrap, topped with lettuce, tomato, black beans, corn, avocado and sour cream?
When we have tacos, I feed my boys all of the chopped up toppings for tacos, but they have a hard time chewing tortillas. To make sure they are getting a healthy grain with the meal, I make them rice and bean muffin cups.
1 c. cooked brown rice
1/2 c. frozen corn
1/2 c. black beans
1/2 c. shredded cheese
Mix all ingredients together and press into a greased muffin pan. Bake at 400 degrees for 12-15 minutes. Let cool for 5 minutes before removing from pan. Yields 8 muffins.
NOTE: I am partial to the 90 second microwave rice, simply for convenience. I personally like this southwestern quinoa and brown rice mixture from Target. Plain brown rice will work for this recipe, but you may want to add a little salt and cumin to the mixture.
On Monday I posted a few toddler recipes and mentioned that this week I had planned on sharing all sorts of healthy toddler food recipes that my boys like.
And then came Tuesday.
Tuesday was a busy day for me, which meant I did not get a chance to sit down to the computer for my blog time. In fact, I had such a busy day on Tuesday, that on Wednesday, I decided to have a rainy lazy day with my kids, which meant no household chores or blogging! I was only allowed to play and cuddle with my little guys all day, via strict instructions from myself of course!
And so here we are on Thursday. I think I finally have some things organized to get a post or two up today.
Today, I want to share scrambled egg muffins, which are by no means strictly a "toddler food". In fact, I served these at our family Christmas brunch last year, and they were a hit. What makes them nice for toddlers, is that they are a good finger food for toddlers to pick up without making a huge mess.
I usually make these after homemade pizza night. I like to use leftover pizza and caprese salad ingredients for these muffins ~ which in our family that means I have leftover spinach, mushrooms, tomatoes, basil and mozzarella, or sometimes it is ham and cheddar.
We often have homemade pizza on Friday nights, so these little muffins make great additions to Saturday breakfast or brunch. They keep in the fridge for a few days, so I love that I can grab these for a quick Sunday morning breakfast before church too.
You could really use a variety of ingredients for these muffins, and it couldn't be easier! Just mix up your chopped ingredients with your eggs, place them in a greased muffin tin, cook and enjoy! It's that easy!
For my toddlers, these will often get served with berries and a piece of toast with avocado spread on the toast. Healthy and yummy! There is nothing on this plate my boys wont' eat!
salt and pepper
1/2 c. shredded cheese
about 1 c. chopped vegis or meats of choice
Wisk eggs. Add salt and pepper. Mix in other ingredients. Pour into a greased muffin tin with or without muffin liners. Bake at 350 for 15 minutes or until eggs are firm. Yields 12 egg muffins.
Monday, June 15, 2015
This morning I posted about the oatmeal and applesauce pancakes my twin toddlers love to eat for breakfast. This evening, I want to share my thoughts on the very popular "two ingredient" pancakes that are all over Pinterest.
A few weeks ago, I tried this popular recipe for our Saturday morning breakfast. For starters, you don't technically need more than one banana and one egg, but I added a tsp of cinnamon for additional flavor, and 1/2 tsp of baking powder as a leavening agent. Both were recommended in many of the post I read about this recipe.
The first batch I made, I put all of the ingredients in the blender....
....to get a pancake batter-like consistency.
I found the batter to be too thin using this method.....
....and they didn't turn out so great.
The second batch I made, I just mashed the ingredients in a mixing bowl.
This kept the batter thicker, and made it easier to work with.
My husband and I tried these pancakes, and din't care for them. They tasted like what they are...cooked eggs and a smashed banana. I think I'd rather just make an egg for breakfast and eat a banana on the side, instead of mixing the two.
The real test came when I fed them to my toddlers. After all, my twin toddlers were the real reason I experimented with this recipe. I'm always looking for toddler food they will enjoy. Unfortunately, my boys tasted them and spit them out. They wouldn't eat them at all.
The concept of the two ingredient pancake is awesome, but the execution and overall taste of these pancakes get a thumbs down from our family.
Last week, I shared all sorts of yummy healthy recipes I've been enjoying lately. This week, I want to share some healthy toddler food recipes.
For the most part, we have the philosophy that our kids eat what we eat. I'm not a short-order cook, and while one of my twins is a picky eater, that doesn't change my "food philosophy" in our home. When my twin boys transitioned from purees to table food around nine months of age, realistically, there were and still are some things that my husband and I eat that my toddlers just can't eat . There are also times when I prefer my toddlers to have finger foods, so I don't have to spoon feed them all of the time.
Breakfast is a perfect example of this. I often start my day with a cup of coffee, oatmeal with berries, and/or an egg. I wanted my kids to have a healthy breakfast as well, but I didn't want to spoon feed them oatmeal every morning. And that's where oatmeal pancakes came in. I saw several versions of these on Pinterest and adapted a recipe that works for us.
These little pancakes are perfect for toddlers! I love that I can make a batch on the weekend, and grab them from the fridge or freezer throughout the week. My twins started eating these pancakes at nine months, and still eat them at fifteen months! They love them! Of course, they eat more of them now that they are bigger. At nine months, they shared one pancake and often didn't finish it. Now they each scarf down their own pancake every morning, along with a helping of scrambled eggs, a few cut strawberries and cup of milk.
Overall, this recipe is a win for my toddlers, and is my most used toddler recipe I will be sharing this week. I've made these so many times I can make them in my sleep. If you're hoping these taste just like buttermilk pancakes, I'm sorry to tell you that they don't don't. They taste like....well, they taste like what they are....an oatmeal applesauce pancake. They aren't too sweet, but they are tasty enough that as an adult, I would eat them.
1/2 c. oats
1/2 c. unsweetened apple sauce
1 tbs. chia seeds
1 tsp. cinnamon
1 tsp. vanilla extract
Mix ingredients together until smooth. Scoop out batter into desired pancake size onto a lightly buttered griddle. Cook just like you would regular pancakes.
** To get the consistency of pancake batter, I turn my oats into a fine powder using my Nutribullet. I then add the rest of my ingredients and finish mixing in the Nutribullet. This is not necessary. They will taste just fine without this step. This just makes the texture turn out more like a pancake, and less like an oatmeal cake.
**I use 1/4 c. measuring cup to scoop out my batter into desired sizes.
** These keep in the fridge for a few days. They also freeze well.
** When my twins were nine months old, one batch made enough for a few days, since they were sharing a pancake. Now that they each get their own pancake everyday, I quadruple this recipe, and freeze the leftover pancakes.
Sunday, June 14, 2015
With Father's Day being just one week away, I wanted to share what our twin boys did for their dad on his first father's day last year. I made something really simple and inexpensive, yet sentimental for Matt's first Father's Day.
- On a piece of card stock, I typed and printed the popular Father's Day poem.
"Walk a little slower, Daddy"
Said a child so small.
"I'm following in your footsteps,
and I don't want to fall.
Sometimes your steps are very fast,
Sometimes they're hard to see;
So walk a little slower, Daddy,
For you are leading me.
Someday when I am all grown up,
You're what I want to be;
Then I will have a little child
Who will want to follow me.
And I would want to lead just right,
And know that I was true;
So walk a little slower, Daddy,
For I must follow you."
- I painted the boys tiny little three month old feet, and pressed their footprints on the card stock next to the poem. This wasn't exactly easy, trying to stamp twenty wiggly baby toes to paper. It took a bit of organization. I had baby wipes nearby to quickly wipe off the paint, so I didn't make a big mess.
- Once the paint dried, I glued the card stock to piece of scrapbook paper that I cut to the size of an 8x10 frame.
- Lastly, using a Dollar Tree frame, I framed the project.
Daddy loved his gift!
We ended up hanging it in the nursery with some other sentimental art!
I can't believe how little my boys were a year ago! Time to get busy and work on this years Father's Day gift! Seven days and counting!