Toddler Food: What Miss G Eats {5}

Breakfast // Baked blueberry banana oatmeal with whole organic milk.

Breakfast // All-natural peanut butter and banana slices on a multigrain bagel.  Organic cottage cheese.  Fruit slices.

Breakfast // Cream of Wheat with walnuts, whole organic milk, and a sprinkling of cinnamon.  Apple slices. Fresh blueberries.

Breakfast // Wholewheat pancakes with all-natural almond butter.  Scrambled eggs.  Strawberry, kiwi, and banana slices.

Breakfast // Multigrain cinnamon french toast.  Plain organic whole yogurt with Back to Earth’s Weeds & Seeds (buckwheat, hulled hemp seeds, sesame seeds, chia, dandelion leaf, plantain leaf, black currants, and cinnamon).  Fresh strawberry slices.

Breakfast // Organic egg and pepper jack cheese on a wholewheat English muffin.  Strawberries.  Avocado slices.  Watermelon.

Special Drink // Blueberry milk.

Snack // Dried organic mango.  Dried organic banana.

Tea Party Treats // Raw almonds, walnuts, kamut puffs, and dried apple pears.

Snack // Apple sandwiches (all with all-natural peanut butter and old-fashioned oats, one with sunflower seeds and raisins, another with sliced almonds and dried cranberries, and the other with unsweetened coconut).

Lunch // Tomato spinach orzo soup topped with feta.  Tuna melt sandwich.

Lunch // Cheesy radiatore noodles.  Steamed carrots with olive oil and black pepper.  Edamame beans and green peas.

Dinner // Homemade chicken noodle veggie soup. Multigrain flax flatbread grilled with garlic and parmesan. Whole organic milk.

Lunch // Multigrain artisan bread with organic artichoke pesto.  Cottage cheese.  Veggies.  Apple chunks.

Lunch {on the go} // Grilled mozzarella and avocado on multigrain artisan bread.  Tofu chunks.  Carrot sticks.  Water melon chunks.  Strawberry slices.

Lunch // Mexican soup (harvest grains, black beans, corn, onions, tomatoes, jalapeños, and celery) with shredded pepper jack cheese, tortilla crisps, avocado slices, and a dollop of sour cream.

Dinner // Chicken, wild rice, and grape salad in multigrain flax pockets.  Potato wedges.

Dinner //  Wholewheat rotini with turkey tomato basil sauce. Roasted veggies.  Steamed beets.

Dinner // Mexican Harvest Grain Bowl.  Mixed harvest grains (Israeli-style couscous, orzo, baby garbanzo beans, and red quinoa).  Sautéed veggies (onions, celery, tomatoes, jalapeños, and corn).  Black beans. Shredded cajun chicken.  Fresh avocado slices.

Dessert // Watermelon.

Dessert // Plain organic whole yogurt with Back to Earth’s Weeds & Seeds (buckwheat, hulled hemp seeds, sesame seeds, chia, dandelion leaf, plantain leaf, black currants, and cinnamon).

Dessert // Banana almond yogurt pop.