Please tell me I’m not the only one who loves whipping up on-theme food for my kiddos on holidays and special occasions. I know, it’s a little bit nerdy and over the top, but I love it so much. Last Valentine’s Day I made the kids these strawberry ice cream chia pudding parfaits and oh my word… You should have seen their little eyes light up when I set breakfast down in front of them!
Besides the fact that they’re both nutritious and super delicious, the thing I love about these ice cream chia pudding parfaits is that they’re a lot easier to make than they look. In fact, you can do most of the prep work the night before so they come together super quickly come morning.
First up, you’ll want to cut a bunch of strawberry hearts… Just cut the green leafy part of the strawberry off to create a ‘v’ shape at the top, then slice! You’ll want fairly thin hearts to place along the inside of the mason jars, so keep that in mind while slicing. If prepping these the night before, just pop them into an air-tight bag or container in the fridge. And while you’re at it, wash and dry a few blueberries and add them in there too.
Next up, your chia pudding. I have a couple of posts about chia pudding (our tropical version | our chocolate version), but if you haven’t tried it, you really must. It’s so unique and delicious and my kids just love it! To make it, pour 1 cup of coconut milk into a jar along with 3 tablespoons of chia seeds, 1 tablespoon of pure maple syrup, and a little splash of good vanilla. Shake it up like mad and then place it in the fridge overnight to thicken. If you can, give it a couple of extra shakes before going to bed for the night to help prevent clumping. If not, no worries – it’ll be fine either way.
Alright… Now for the part that has to be made in the morning… The strawberry ice cream! Or nice cream as it’s often called.
Chuck 3 frozen bananas, along with 5 big frozen strawberries and a splash of good vanilla, into a food processor. I find this works best if the frozen fruit has had just 5 minutes at room temperature, but you can do it straight from the freezer too. Basically, you just need to blend it like CRAZY. It’ll take a little while and will most likely require you stopping the food processor to scrape down the sides a few times, but keep going {past the chunky stage, past the mealy stage} until your bananas and strawberries are the consistency of soft serve. Mmmm… so good!
Now it’s time to assemble! Line a mason jar with your strawberry hearts simply by pressing them against the glass surface…
Then gently fill the jar about halfway full of chia pudding…
And generously top with strawberry ice cream.
Finish off the strawberry ice cream chia pudding parfaits with a strawberry heart and a few blueberries on top and breakfast (or snack) is served!
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I’ve been making these fun and easy apple sandwiches for Miss G for a long time now (we didn’t follow the usual no nuts until the age of 2 rule) and they’ve always been a total hit. And because we load ours up with all kinds of healthful fillings, they make a perfect breakfast or even lunch!
You certainly don’t need all of these things, but since we almost always have them all on hand and Miss G enjoys the variety, we usually go for it. In today’s lineup was peanut butter, almond butter, and a pink lady apple, plus unsweetened coconut, pumpkin seeds, sliced almonds, old-fashioned oats, sunflower seeds, and hemp hearts. Also needed is a sharp knife and small cookie cutter of some sort (though you can do without if needed).
Apple sandwiches are really so simple to throw together that I’m sure instructions aren’t needed, but this is how we normally make ours… First off, I slice them up quite thinly. We usually get 8 or 9 slices (not including the 2 end pieces) per apple. Then we separate them into two piles – one where the seeds have to be cut out, and the other where there really aren’t any seeds at all.
Next, we use our small heart-shaped cookie cutter to cut the centres out of the seedy slices. You can use an apple corer or a sharp knife to the trick too. These pieces will become the sandwich tops.
On to the bottoms! Since these really don’t have any seeds, there’s no cookie cutter needed. Just slather them with your favourite nut butter…
And have your munchkin sprinkle them with the toppings of his or her choice. 
Then pop the tops on and you’ve got a yummy snack or meal ready for your little one (or you!) to gobble up!
The other day, while quickly picking up a couple of craft supplies at the dollar store, Miss G and I stumbled upon these adorable miniature clay pots. We both laid eyes on them at the same time, and just as I was thinking, ‘Oooh! I must have those pots!’, she asked, ‘Mama, can we please take home those baby pots?’ Ummm, yes – we certainly can, baby girl. 
To get started, Grae helped me gather up some things – plain organic greek yogurt, 
While she was busy playing, scrubbed the pot well with hot soapy water. Then I mixed up approximately one part yogurt with one part granola, and scooped it into the pot. Next up, I covered the yogurt mixture with a little bit more granola and generously sprinkled cinnamon on top.
Using a daisy-shaped cookie cutter Miss G got in her Easter basket, I cut little flower shapes out of pineapple, cantaloupe, and watermelon.
Then I carefully speared them onto our tiny wooden dowels. I did contemplate colouring the dowels green beforehand, but I didn’t have any natural green food colouring on hand and didn’t feel comfortable using the real stuff since it would be directly in the food. Oh well! Maybe next time…
To put it all together, I simply placed the ‘flower lollipops’ (as G calls them) into the yogurt mixture. Because of the thickness of Greek yogurt, and the fact that it’s 1/2 granola, the flowers stayed up really well. 
Gracen was tickled pink with her edible flower garden, and not only did she request additional flower lollipops during breakfast, but she also requested another flower garden yogurt parfait for afternoon snack. Yay for healthy and fun munchkin meals!