Last month (yes, I’m a wee bit behind!) we spent a glorious 10 days at “home” in the Okanagan with family and friends which is why these photos look a little different than the ones usually on my Toddler Food posts. Here’s some of what our little lady ate during our trip…
Breakfast: Organic wholewheat waffle with a dollop of plain organic yogurt and fresh strawberry slices.
Breakfast // Organic “Cheesy eggs” (Papa’s specialty) and garden strawberries and banana slices.
Breakfast // Multigrain french toast. Mango slices.
Breakfast // Multigrain toast with all-natural peanut butter and Crofter’s All-Natural Fruit Spread. Raspberries, mango, and fresh pineapple.
Breakfast // Mango oatmeal with flax seeds, sunflower seeds, and whole organic milk.
Breakfast // Organic cheesy eggs. Avocado smashed on wholewheat toast. Grapes and blackberries.
Snack // Strawberry slices and mango chunks.
Snacks {on the go} // Dried nothing added mango. Raw walnuts and almonds. Baby rainbow carrots. Granny smith slices. Fresh raspberries.
Snack // Baby rainbow carrots (Grae’s choice of farmer’s market treats).
Snack // Two ingredient ice cream turned raspberry sorbet {simply by reblending with frozen raspberries added}.
Snack // Fresh cherries.
Lunch // Egg salad on organic multi-seed flat bread. Steamed rainbow carrots. Fresh mango, pineapple, and strawberries.
Lunch // Seedy turkey meatballs. Mexican quinoa salad.
Lunch // Brown rice avocado maki.
Lunch // Wholewheat rotini with sautéed spinach, steamed garden green beans, and garlic shrimp.
Dinner // Lemon roasted salmon. Smashed baby potatoes with rosemary. Mexican quinoa salad. Veggie salad.
Dinner // Grilled chicken. Pear and pecorino ravioli. Steamed asparagus. Steamed broccoli with cheese sauce.
Dinner // ‘Knock your socks off’ chicken (chicken, peppers, and onions in a spicy sauce) on brown rice. Sautéed mushrooms.
Dinner // Whole wheat rotini with steamed broccoli, grilled chicken, and fresh parmesan. Sauteed onions and yellow peppers. Kale chips.
Dinner // Grilled chicken. Greek green salad. Curried pea salad. Mexican quinoa salad.
Dessert // Two ingredient ice cream with fresh raspberries.
Your two ingredient ice cream and the raspberry sorbet looks delicious. How long does it keep in the freezer? Is it something I can make a few days in advance if I’m having a dinner party?
It holds up really well actually. The only difference is the texture. If you serve it on the day you make it, it’s got a creamy, soft-serve texture. If you make it in advance and freeze it, it scoops more like a very hard ice cream. I find that if you take it out of the freezer and let it sit on the counter for just a couple of minutes, it softens quite quickly and is much easier to scoop.
The other option is making it in advance, then popping the frozen mixture back into the food processor just before serving – brings it right back to that soft-serve texture! :)
Fantastic! Thanks for the speedy reply.
My pleasure. :)
I wish my food was half as yummy