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Tag Archives: eats

Ice Cream & Wagon Rides

6 / 26 / 126 / 29 / 12

This afternoon I attempted my first ever batch of ‘one ingredient ice cream’ (mine is actually 2 ingredient ice cream because I decided to add pure vanilla) while Gracen and Papa put together a new wagon that Manmaw and PopPop had tucked away in their garage…Two Ingredient Ice Cream

IMG 5713IMG 5716The result was a wagon ride with a bowl of ‘ice cream’ and one very happy doodlebug.

♥

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Fruit Cars

6 / 21 / 126 / 23 / 12

Apple cars are one of Gracen’s all-time favourite snacks.  Since we’re heading out on vacation tonight and today’s goal was to eat up as much of our produce as possible, I decided we’d take the apple car idea to a new level and use other kinds of fruit too.IMG 5388

Miss G riffled through the crisper and found kiwi, apples, and nectarines (perfect for car bodies) and blueberries and grapes (perfect for wheels). While fruit cars don’t really lend themselves to a ton of toddler participation, Gracen was my official passer and counter. First, we cut thin slices of kiwi, apple, and nectarine, then we chopped the grapes in half.  Since the blueberries were already quite flat, we just left them as is. Gracen’s favourite part was taking the spaghetti noodles and breaking them in small pieces – a job that’s easy and perfectly safe for toddlers.
IMG 5392Grae carefully passed me spaghetti pieces one at a time and I poked one through the front and back of each car body.IMG 5393

Next, we added our wheels.  Two on one side…
IMG 5395And two more on the other side.IMG 5397

Soon we had a whole fleet of little fruit cars.
IMG 5400

Snack time!IMG 5404

But before you can eat them, you have to zoom each one around the plate of course.
IMG 5406Then carefully disassemble the cars and neatly pile the spaghetti sticks on the table…IMG 5405

Then eat!  A perfect snack for a summer’s day.

♥

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Toddler Food: What Miss G Eats {15}

6 / 17 / 127 / 13 / 12

Toddler FoodOur 15th Toddler Food post…  Crazy!  Here’s this week’s question:

What are Gracen’s favourite foods?  I mean, things she’ll ALWAYS eat.

Good question!  While she eats almost everything, as she gets older, she’s definitely becoming more vocal about wanting certain things at certain times.  So although she may love bananas, she may not want a banana at the time you offer her one.

Here are the things she will almost never turn down: tofu cubes, steamed edamame beans, yogurt, watermelon, nuts, seeds, cottage cheese, crackers (especially these and these), energy bites, steamed carrots, avocado, frozen blueberries, granola, and freeze-dried berries.  Oh, and I mustn’t forget, what she calls ‘treats’… Organic, no-sugar-added fruit leather.  But who in their right mind would turn that down? 

Here’s some of what my munchkin ate this week…

IMG 4430Breakfast // Bear toast (squirrely bread, all-natural almond butter, banana coins, and organic raisins).

IMG 4277

Breakfast // Breakfast burrito (flax wrap, scrambled free-range eggs, grated cheddar, and salsa).  Orange slices and banana coins.

IMG 4316

Breakfast // Apple sandwiches.

IMG 4370Breakfast // Veggie quiche (artichoke hearts, asparagus, onions, sun-dried tomatoes, and mozzarella).  Roasted potatoes.  Fruit and cinnamon yogurt fruit dip.

IMG 4334

Breakfast // Organic plain whole milk yogurt with homemade granola and freeze-dried raspberries.

IMG 4365Brunch // Multigrain french toast with all-natural almond butter.  Berries.  Turkey bacon.  Over-hard free-range egg.

IMG 4374

Snack // Wild rice sticks and fresh pineapple.

IMG 4468Snack // Plain organic whole milk yogurt with berries.

IMG 4335Snack // White nectarine slices.  Energy bites (made this time with peanut butter instead of almond butter, raisins instead of large chopped nuts, and less than the 1/4 cup of honey/pure maple syrup we used last time).

IMG 4467

Snack // Fresh raspberries.

IMG 4366Snack // Wild rice sticks and old-fashioned white cheese curds.

IMG 4364

Lunch // Egg salad on multigrain flax bread. Steamed edamame beans. Berries.

IMG 4367Lunch // Burgoo‘s gooey cheese griller and sunset corn and chicken soup.  Steamed carrot coins and edamame beans.

IMG 4371

 Lunch // Leftover salsa-baked chicken. Carrot coins and edamame.  Roasted red pepper humus and flax flatbread.

IMG 4540Lunch // Fruit salad.  Flax flatbread with roasted red pepper humus.  Veggie-packed muffin. Carrot coins and edamame (gheez – enough with these already!)

IMG 4357

Dinner // Southwest turkey chili (with sautéed red, orange, and yellow peppers this time) and grated cheddar.

IMG 4369Dinner // Mediterranean green salad with avocado.  Corn on the cob.  Creamy dill potatoes. Salsa-baked chicken.

IMG 4429

Dinner // Peanut chicken.  Steamed asparagus and carrots.  Sesame buckwheat soba noodles.

IMG 4469Dinner // Mexican rice bowl (brown rice, sautéed onions and peppers, roasted corn, avocado, and salsa-baked chicken – goodness gracious – was I in a salsa chicken rut this week or what?!)

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iPhoneography // Garden Goodies & An Outdoor Dinner

6 / 15 / 126 / 16 / 12

Outdoor eveninggarden goodies round 1 // garden goodies round 2

picnic dinner for 3 // swooping in to munch on Papa’s corn on the cob

Determined to make the most of our rain-free day, this evening we all headed out into the backyard to put our new barbecue to good use.  While our asparagus, corn, potatoes, and chicken were grilling, Gracen enjoyed appetizers straight from the garden.  Actually, to say that she enjoyed them would be an understatement…  She ate everything in these photos, plus an additional 2 carrots.  How she had room left for dinner, I’m not sure.  But she did.  And of course, Papa’s corn on the cob was even more delicious than her own.

♥

Photos edited using Instagram. Find me under ‘jkossowan’.

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Toddler Food: What Miss G Eats {14}

6 / 5 / 126 / 5 / 12

Toddler Food

Another week, another Toddler Food post…  Enjoy!

IMG 4172Breakfast // Plain organic whole yogurt with hemp hearts, ground flax, and white nectarines.IMG 4006

Breakfast // Wholewheat flax crepe with bananas and all-natural almond butter.
IMG 3831Breakfast // Veggie parmesan scramble.  Hami melon.  Wholewheat oat pancake with all-natural almond butter.IMG 3832

Breakfast // Fruit salad.  Toasted Ezekiel hearts with all-natural peanut butter and Crofter’s Organic Just Fruit Spread.
IMG 4135Breakfast // Organic o’s.  Grapefruit sections.  Plain organic whole yogurt with Chia Goodness, pumpkin seeds, and sunflower seeds.IMG 3834

Snack // Rye crisp bread with all-natural cream cheese and avocado.
IMG 3915Snack // Endurance cracker.IMG 4005

Snack // Banana bites with all-natural almond butter and organic dried cranberries (from bottom left: raw sunflower seeds, unsweetened coconut, sesame seeds, raw peanuts).
IMG 3927Snack // No-salt-added chickpeas.  Endurance crackers with all-natural cream cheese and almond butter.IMG 4136

Snack // Cottage cheese.
IMG 4137Snack // Wholewheat flax crepe roll-ups (peanut butter and banana).IMG 3836

Snacks & Lunch // Larabar.  Wholewheat flatbread sandwich with all-natural peanut butter, seeds, and raisins. No-salt-added chickpeas. Orange pepper slices.  Purple grapes. Pecan, cranberry, and pumpkin seed trail mix.  Freeze-dried raspberries.
IMG 4146Snacks & Lunch // Multigrain breadsticks.  Endurance crackers. Cheddar cubes. Mixed dried / freeze-dried fruit.  Carrot.  Wholewheat flax crepe roll-up with all-natural peanut butter. No-salt-added chickpeas.IMG 4177

Lunch // Creamy wholewheat spaghetti with fresh spinach and roasted chicken.IMG 4059

Lunch // Almond, apple, cranberry chicken salad on peasant farmer flax bread.  Blueberries.  Cheese.
IMG 4143Lunch // Spicy black bean pasta salad (brown rice flax rotini, no-salt-added black beans, red and yellow peppers, red onion, cheddar cheese, cilantro lime dressing, and chili flakes).
IMG 3926Dinner // Veggie peanut stir-fry on wholewheat pasta.
IMG 4002Dinner // Roasted chicken, avocado, spinach, and cranberry wrap.IMG 4134

Dinner // Chicken and bean burrito baked in tomatillo sauce with mozzarella cheese.  Mexican green salad with cilantro lime vinaigrette.
IMG 4144Dinner // Shrimp and veggie buckwheat soba noodle soup.IMG 4170

Dinner // Chicken, veggie, and wild rice soup.
IMG 4276Dinner // Turkey and spinach lasagna.  Green salad with feta and seeds.IMG 4171

Special drink // Vegan no-sugar-added chocolate mint smoothie.  (This was her first taste of anything remotely chocolate, and she was NOT a fan!)

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Endurance Crackers

5 / 31 / 126 / 1 / 12

When I stumbled upon this recipe last week on Oh She Glows, I knew we had to give it a try very soon.  Gracen loves all things crunchy (crackers especially) and lives for nuts and seeds, so the recipe really couldn’t be suited to her any better.  Plus, the list of ingredients includes things we always have in the house… Score.IMG 3843

To get started, we collected our ingredients (this has become one of Gracen’s favourite parts of cooking… I retrieve the items from the cupboards and fridge, and she walks back and forth, carefully depositing them on the butcher block one at a time)…  Sunflower seeds, pumpkin seeds, Chia Goodness (plain chia seeds would work just as well), sesame seeds, finely chopped sweet onion and garlic, water, and kosher salt is what you’ll need.
IMG 3845Start off by dumping your pumpkin seeds into a large mixing bowl.IMG 3848

Add the sunflower seeds…
IMG 3851

Sesame seeds…IMG 3853

And Chia Goodness (or plain chia).

IMG 3858Give the seeds a little mix and set the bowl aside.

IMG 3863Get out a separate smaller bowl, and dump in your onion and garlic.IMG 3866

Then add the water.
IMG 3871

Stir the mixture for a minute.IMG 3874

Next, pour the water mixture into the seed mixture.
IMG 3876Stir really well, allowing enough time for the chia seeds to absorb the water and thicken the mixture.IMG 3882

If you’re a seed fiend like this little one is, now would be a great time to sneak a few pinchfuls into your mouth.
IMG 3883Next, take a few pinches of kosher salt, add them to your mixture, and stir again.IMG 3887

Dump the mixture onto a large parchment-lined baking sheet.
IMG 3892

Using the back of a spoon, spread the mixture out into a very thin layer.  Don’t be too worried about holes – they’re easy to patch up at the end.  (If you’re working with a little one, this part will definitely require a little grown-up help.  I let Gracen flatten the mound at the beginning and pat down my spreading job at the very end and she was pleased with that.)
IMG 3894If your monkey is anything like mine, they may try to lick the seeds straight off the pan.  (No joke – this really happened. Multiple times in fact.  Crazy girl.)IMG 3898

In the end, we settled on her licking the spoon in exchange for keeping her tongue off of our oven-ready crackers.
IMG 3904Next, it’s time to pop the pan into the oven.IMG 3906

Halfway through the baking time, remove the pan from the oven and slice up your crackers (I used a pizza cutter and it worked great).  Crackers can be as big or as small as you want them to be and can be cut in squares, triangles, diamonds, or any other shape your little heart desires.IMG 3909

Once cut, use a spatula to help you flip the crackers over (this step was surprisingly easier than I expected it to be) and pop them back in the oven for the remainder of the time.
IMG 3913When you take them out, they should be crispy and golden.IMG 3922

Allow to cool, then gently remove them from the pan.
IMG 3920Serve to your very anxious and excited toddler.  Be prepared to hear “Mmmmmmmm!” and “More! More! More!” endlessly.

These crackers are truly delicious.  They’re light and crispy and have a perfectly nutty / savoury flavour.  Not to mention that they’re vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free, so they’re the perfect snack for just about anyone!

Endurance Crackers

  • 1/2 cup of raw pumpkin seeds
  • 1/2 cup of raw sunflower seeds
  • 1/2 cup of raw sesame seeds
  • 1/2 cup of Chia Goodness (or plain chia seeds)
  • 1 cup water
  • 2 large garlic cloves, minced
  • 1 tablespoon of finely chopped sweet onion
  • 1/2 teaspoon of kosher salt, or to taste

Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.

In a large bowl, mix the seeds together. In a small bowl, mix the water, garlic, and onion. Whisk well.
Pour the water mixture onto the seeds and stir until thick and combined. Season with salt to taste. Add spices or fresh herbs if you wish.
Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up at the end.
Bake at 325 degrees for 30 minutes. Remove from oven, slice into crackers, and carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.
Enjoy!
You can see our other favourite homemade crackers here.
6 Comments

Toddler Food: What Miss G Eats {13}

5 / 29 / 125 / 29 / 12

Toddler Food

Okay, so on to week 13 of Toddler Food…  This week, a fellow blogger asked:

Do you mind me asking how much you spend on groceries per week?

Ugh…  I don’t even know if I want to say in case it’s a ridiculously high number in comparison to other families!  Although it’s less than what we regularly spent in Kuwait (KD 50 – 60, which equals out to about $200), it does seem like a lot when taking into account our back-to-making-Canadian-dollars budget.  The answer is – we normally spend about $150 per week.  That’s for our little family of three and includes basic toiletries, cleaners, and some organic items (mostly for Grae).  About $110 to $120 of it is spent at a regular grocery store and the other $30 to $40 is spent at the market on fresh produce. Is it just me, or does that seem like a lot?  We have started regularly taking big stock up trips down to the States, which, although not good for our Canadian economy, do save us a pile of money (and filling up our tank while down there makes the trip even more worth while!), but I find a small cart full of ‘just the essentials’ here in Vancouver easily adds up to $100 or more. I don’t know, maybe it’s just me.

Anyways, on to what the little miss has chowed down on recently…
IMG 3356Breakfast // Breakfast banana split (baby banana halved vertically, 2 mini scoops of Greek yogurt, a drizzle of all-natural almond butter, a sprinkling of organic oats, and strawberries on top!)IMG 3562

Breakfast // Greek yogurt with Chia Goodness, banana bits, and cinnamon.
IMG 3646Breakfast // {Heart-shaped organic} egg in a {wholewheat multigrain} basket.  Banana slices and blueberries.

IMG 3823Breakfast // Cream of Wheat with Mama’s yogurt mix and whole organic milk.  Apple slices and a grape daisy (which very quickly became apple cars).
IMG 3779

Snack // Red grapes.
IMG 3348

Snack // Cereal mix (organic o’s, organic shredded wheat, jumbo raisins, and raw almonds).

IMG 3810

Snack // Raw pumpkin seeds, raw sunflower seeds, and no-sugar-added freeze-dried raspberries.

IMG 3564

Snacks & Lunch {on the go} // All-natural brown rice sticks.  Raw cashews.  Organic apple chips.  Veggie sandwich on artisan multigrain (all-natural cream cheese, fresh spinach, and avocado). Blueberries.  Steamed edamame. Organic no-sugar-added fruit leather.

IMG 3390

Snacks & Lunch {on the go} // Avocado.  Organic apple chips.  Peanut butter and oat cracker sandwiches.  Almonds and walnuts.  Strawberry slices.  Carrot.

IMG 3777

Lunch //  Homemade creamy tomato basil soup (made with pureed red lentils for added protein) with homemade wholewheat croutons, fresh parmesan, and herbs.

IMG 3808Lunch // Chickpea patty with parmesan and avocado on a multigrain bun.  Grapefruit sections.
IMG 3353Lunch // Mexican rice bowl (brown rice, no-salt-added black beans, corn, and tomatillo sauce topped with cheddar, avocado, and fresh cilantro).IMG 3781

Dinner // Homemade tomato and brown rice {medley} soup.  Curried tuna salad (low sodium white tuna, green apple, corn, green onions, curry powder, black pepper, and just a touch of olive oil mayonnaise) on fresh garden greens (leaf lettuce, spinach, and beet greens). 
IMG 3527Dinner // Red coconut curry with steamed veggies and roasted wild haddock on organic wholewheat couscous.IMG 3560

Dinner // Chicken cashew stir-fry with black bean sauce, wholewheat noodles, and fresh cilantro.
IMG 3821Dinner // Tomato, spinach, and orzo soup with fresh parmesan.  Multigrain bread sticks.
IMG 3830Dinner // Red chicken curry with steamed veggies and egg noodles.

3 Comments

iPhoneography // Breakfast

5 / 29 / 126 / 1 / 12

BreakfastWithout thinking, I put some apple slices and grapes on Gracen’s plate next to her hot cereal this morning.  Harmless, right?  Well, the moment I set it down in front of her, she started jamming the two together while announcing, “Apple – car!  Apple – car!  Apple – car, pleasche, Mamaaaaa!”  I should’ve known…  They are one of her all-time favourite snacks after all.  So out came a piece of spaghetti, and in no time the little lady had a fleet of cars to zoom around her plate.  Of course, she drove each one for a few seconds and then promptly disassembled them.  Then it was on to feeding Num (a.k.a. a tiny Hello Kitty figurine that she carries around everywhere).  Breakfast as usual with our little monkey.

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Toddler Food: What Miss G Eats {12}

5 / 22 / 125 / 22 / 12

Toddler FoodHere it is…  Round 12 of Toddler Food.  I received a question/comment from a reader this week and thought I’d share.

I’d love to see the inside of your fridge and cupboards with all of the food you make!  Which items do you always have on hand (for each food group if you don’t mind)?

I feel like there are a ton of essentials we always try to keep on hand, but we buy many of them in bulk, so they’re not all things we buy each week, which makes grocery shopping a lot easier. Okay, here goes…

Fruits – Bananas, apples, frozen berries, canned no-salt-added tomatoes, avocado, and no-sugar-added dried fruit.

Veggies – Onions, carrots, fresh or frozen spinach, frozen peas, frozen corn, and fresh herbs.

Dairy – Whole organic milk (for Grae), skim milk (for Mama and Papa), plain organic whole milk yogurt (for Grae), vanilla greek yogurt (for Mama and Papa), old cheddar, and all-natural cream cheese.

Proteins – Chicken breasts, ground turkey, all-natural peanut butter, all-natural almond butter, almonds, walnuts, pumpkins seeds, sunflower seeds, ground flax seeds, canned no-salt-added beans, organic quinoa, and  frozen edamame beans.

Grains – Wholegrain seedy bread, healthy seedy crackers, wholewheat pasta, brown rice, organic no-sugar-added cereal, old-fashioned oats, and wholewheat flour.

Fats – Olive oil.

Oh.  And tea!  I have no idea which group it belongs in, but we always have tea in the house.  A pot of tea at the end of the day is pretty much a nightly tradition around here.

With that, here are some of the things our little lady ate this week:

IMG 3111Breakfast // Chia Goodness made with whole organic milk.  Strawberries, blueberries, and apple slices.

IMG 3050Breakfast // Organic eggs scrambled with garlic, sun-dried tomatoes, mozzarella, and herbs.  Toasted Sovital bread drizzled with olive oil.  Watermelon sticks.  Strawberries and blueberries.

IMG 3221Breakfast // Wholewheat oat pancakes drizzled with all-natural almond butter.  Banana slices.

IMG 3174Breakfast // Organic shredded wheat cereal with bananas, strawberries, and whole, organic milk.

IMG 3238Snack // Frozen organic blueberries (one of the easiest and most loved snacks in our house).

IMG 3319Snack // Banana bites (clockwise from left: almond butter and raw sunflower seeds, almond butter with brown rice crisps and raisins, peanut butter with unsweetened coconut, peanut butter with homemade granola).

IMG 3342Snack // Stovetop-popped popcorn.

IMG 3343Snack // Apple slices with all-natural peanut butter and organic oats.

IMG 3078Lunch // Wholewheat noodles with steamed veggies, tofu, black bean sauce, and sesame seeds.

IMG 3126Snacks & Lunch {on the go} // Tofu cubes.  Energy bites.  All-natural turkey, spinach, and avocado on Sovital bread.  Satsuma sections.  Cheddar slices.  Baby banana.

IMG 3297Lunch // Organic wholewheat elk pasta with parmesan, avocado, and garlic.

IMG 3317Lunch // Spinach and tortellini soup with veggies and multigrain breadsticks.

IMG 3110

Dinner // Corn on the cob.  Roasted cajun chicken.  Brown rice medley with black barley and daikon radish seeds.

IMG 3152Dinner // Homemade wholewheat thin crust pizza (on left: BBQ chicken with roasted red peppers, red onions, and herbs, on the right:  roasted zucchini, red pepper, yellow pepper, artichoke, broccoli, red onion, and sun-dried tomato).

IMG 3345Dinner // Creamy baby potatoes with fresh dill {from our garden!} Roasted carrot. Steamed beets.  Roasted chicken.  Fresh corn {off the cob}.

 

IMG 3331Dessert // Refreshing watermelon ice pop.

IMG 3333Dessert // Mango smoothie popsicle.

♥

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Refreshing Watermelon Ice Pops

5 / 20 / 125 / 20 / 12

We were on a roll with our mango smoothie popsicles today, and when the disappointment of our kitchen fun being over set in for the little one, I decided  that we may as well whip up another batch of popsicles.  I mean, why not? Of course, Gracen was more than game.

IMG 3268We chopped up a couple of big slices of watermelon, grabbed a lemon and lime from the fridge, and clipped a couple of mint sprigs from the garden, and we were good to go.

This recipe is pretty much identical to the one for the citrus mint watermelon cooler we made a few weeks back, other than the addition of lime and the fact that you freeze the mixture instead of just drinking it as is.  But here it is anyways…

IMG 3269Put your watermelon chunks into a blender.

IMG 3272Taste midway through to ensure yumminess.

IMG 3275Next, juice a lime…

IMG 3278And a lemon.

IMG 3279Pull out the seeds and pour the juice and pulp into your blender.

IMG 3283Next, sniff in the deliciousness that is fresh mint.

IMG 3284Then pop it into the blender.

IMG 3287Secure the lid on the blender and blend everything until smooth. (Depending on the juiciness of your watermelon, you may need to pulse and shake the blender a few times in order to build up a little liquid.)

IMG 3290Once fully blended, carefully pour the mixture into your popsicle moulds.

IMG 3292Then add the sticks and pop them into the freezer.

IMG 3295If there’s any leftover, let you toddler have a little taste and watch her eyes light up with excitement.  If Grae’s reaction to the frozen pops is anything like the reaction she had to the juice, I know she’ll love them.

Refreshing Watermelon Ice Pops

  • 2 cups of chopped watermelon (a few seeds won’t hurt)
  • A small handful of fresh mint leaves
  • Juice and pulp from 1 lemon and 1 lime

Place everything in blender. Pulse and shake a few times in order to build up a little liquid.  Blend the entire mixture until smooth. Pour into popsicle moulds and freeze.

Enjoy!

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Healthy Mango Smoothie Popsicles

5 / 20 / 125 / 20 / 12

With our abnormally long string of sunshiny-weathered days coming to a screeching halt today, we spent our rainy day inside, stocking up our freezer for the next our next stint of beautiful weather…  With homemade popsicles of course!

Cases of mango seem to be everywhere lately and since our crisper was overflowing with them, I decided we’d put them to good use and whip up some creamy mango smoothie popsicles this time around (see our banana almond yogurt pops and our raspberry blueberry yogurt pops here).  I quickly peeled and chopped a few mangos, then recruited my little lady to help in the kitchen.

IMG 3240We started by gathering our ingredients.  Here’s what you need: mango, plain Greek yogurt, lemons, and pure vanilla (and a blender, spoon, and popsicle moulds of some sort).

IMG 3245Get started by putting all of your mango chunks into your blender.

IMG 3250Then add a generous amount of really good, thick Greek yogurt. (We used the no fat kind this time around because it’s what we had on hand, but since these popsicles are really for Gracen more than anyone else, I’d normally use the full fat kind.)

IMG 3253Next up – juice a couple of lemons…

IMG 3254And add the juice and pulp to the blender.

IMG 3255Lastly, add a splash of pure vanilla for a little hint of sweetness.  (Depending on the sweetness of your mango, you may want to add a tiny bit of honey or pure maple syrup at this point too, but if your mango is ripe and naturally sweet, you won’t need it).

IMG 3257Next, blend away!

IMG 3258While your mixture is blending, get your moulds out  and ready. (I love these old-school Tupperware ones from Gma Char… They remind me of summers on the back deck as a kid!)

IMG 3265When your mango mixture is smooth and creamy, pour it into the moulds, leaving a little room at the top for expansion.

IMG 3263That’s it!  Let your little one slurp up the extras, put the lids on the moulds, and pop them in the freezer!

I must admit that Brad and I tried these tonight while the doodlebug was asleep.  The verdict?  They’re yummy!  Can’t wait for Grae to try them tomorrow!

Healthy Mango Smoothie Popsicles

  • 3 medium-sized mangos, peeled and chopped
  • 1 cup of plain Greek yogurt (you could easily use vanilla instead if you want extra sweetness and don’t mind some added sugar)
  • 1 1/2 lemons, juiced
  • 1 teaspoon of pure vanilla
  • 1 tablespoon of good honey or pure maple syrup (if desired)

Put all ingredients into a blender and blend until smooth and creamy.  Pour mixture into popsicle moulds and freeze.

Enjoy!

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Popsicles on the Front Porch

5 / 19 / 125 / 20 / 12

Goodness gracious, have we ever been blessed with beautiful weather recently!  And today was no different.  What better way than to celebrate with afternoon popsicles on the front porch?

IMG 3201IMG 3204IMG 3215Our popsicle stash has taken a major hit these past few days…  If this weather is going to continue like this {and hopefully it will}, we’d better get on replenishing our stock asap.

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Toddler Food: What Miss G Eats {11}

5 / 17 / 125 / 17 / 12

Toddler FoodOur little lady seems to be on an eating binge these last few days.  If we didn’t know her better, it’d almost be alarming.  She piles away huge portions of food during her snack and meal times, and then just after we get her hands and faced washed, she’s asking for something more.  It’s quite amazing, actually.  She’s like a bottomless pit.  Luckily, we know that she goes through these stages every now and again.  She eats everything in sight for about a week, and then everything suddenly levels out and goes back to normal again.  Here is some of what she ate the past week:

IMG 2569Breakfast // Organic Greek yogurt with bananas, blueberries, strawberries, and a sprinkling of chia.

IMG 2921Breakfast // Multigrain bagel with all-natural cream cheese and avocado.  Strawberry slices.

IMG 2635Breakfast // Wholewheat oat waffle with Greek yogurt and fresh blueberries.

IMG 2339Breakfast // Toasted wholewheat cinnamon raisin bagel with all-natural peanut butter, banana slices, and organic raisins.

IMG 2793Breakfast // Toasted Sovital bread (dark 11 gain rye) with olive oil and avocado.  Cottage cheese.  Blueberries.

IMG 2253Snack // Homemade pita crisps.

IMG 2923Snack // Energy bite.

IMG 2460{Outdoor Picnic} Snacks // Watermelon slices.  Energy bites.  Blueberries.

IMG 2922Snack // ‘Lulu Mix’ ( pecans, walnuts, almonds, pistachios, pumpkin seeds, organic raisins, organic cranberries, organic corn puffs).

IMG 2341Snacks & Lunch {on the go} // Watermelon chunks.  Blueberries.  Apple slices.  Mozzarella slices. Mini turkey and oat meatloaf.  Veggie penne noodles.  Raw almonds.  Avocado.

IMG 2271Lunch // Veggie sandwich on Sovital bread (all-natural cream cheese, cucumbers, spinach, avocado, and red onion). Steamed edamame.  Blueberries and strawberries.

IMG 2940Lunch // Grilled {all-natural} turkey, mozzarella, and spinach on chia bread.  Orange slices.

IMG 2570Lunch {on the go} // Turkey and oat meatballs.  Cheddar cubes.  Carrot coins.  Strawberry slices.  Avocado chunks. Veggie penne noodles.  Multigrain flatbread.

IMG 2732Lunch {out with Mama on Mother’s Day} // Bradner Farms Flatbread Pizza (organic free-range chicken, nut-free pesto, roasted red peppers, and red onions) from the Rocky Mountain Flatbread Company.

IMG 2841Lunch // Tortellini Salad (all-natural cheese tortellini, avocado, sun-dried tomato, artichoke hearts, toasted pine nuts, olive oil, red chili flakes, and freshly-ground pepper).

IMG 2252Dinner // Quinoa bowl (organic quinoa with spicy piri piri sauce, sautéed red onions, red peppers, and yellow peppers, grated mozzarella, and avocado chunks).

IMG 2338Dinner // Baked vegetable ziti (veggie penne, zucchini, broccoli, spinach, homemade tomato sauce, ricotta, and mozzarella).  Mini turkey and oat meatloaf.

IMG 2792Dinner // Seedy turkey and oat burger topped with fresh veggies and cheddar on a multigrain flatbread bun.

IMG 2919Dinner // Teriyaki chicken on sticky rice (a special treat).  Steamed edamame.  Steamed broccoli.

IMG 3013Dinner // Chicken roasted with garlic and fresh rosemary.  Roasted carrots, baby potatoes, and beets.

IMG 2560Dessert // Healthy{ish} strawberry rhubarb crisp.

IMG 3018Dessert // Yogurt berry pop.

IMG 2918{A Special} Drink // Frothy raspberry milk.

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Mother’s Day, Just Me and My Girl

5 / 13 / 125 / 14 / 12

With Bradley at work again this Mother’s Day, my little lady and I got to have a special day, just the two of us.  It started out with a low-key morning of puzzles, stories, and tickles at home while sipping tea and slowly getting ready for our day.

When we were good and ready, we ventured out to do something we rarely ever do – eat out, just the two of us.  We went to Rocky Mountain Flatbread Company, a little restaurant on Main Street that is carbon neutral and offers an organic menu.  Despite the fact that it was incredibly busy and they could have used another server, we loved it.  The menu was filled with local, organic foods, their juices were fresh-squeezed, they gave Gracen crayons and a colouring page (which she was thrilled about), and there was a kids’ corner, complete with two wooden play kitchens, several tiny aprons, and an assortment of pots, pans, and felt food.  We ordered an organic fresh-squeezed orange juice (Grae even got a few sips and loved it this time around) and a Bradner Farms flatbread pizza, topped with local organic free-range chicken, nut-free pesto, roasted red bell peppers, and red onions.  It was a delish.  And to top it off – all moms got a complimentary fudge brownie topped with fresh whipped cream, raspberry coulis, and mint leaves…  Who could ask for more?

IMG 2720IMG 2722IMG 2724IMG 2728After lunch, we headed home for Gracen’s nap.  She slumbered peacefully while I prepped and packed for day two at the beach.  When she awoke a couple hours later, we climbed into the car and made our way to Spanish Banks for another beach adventure.  The afternoon passed quickly as we frolicked in the sand, splashed in the water, and collected all sorts of drift wood, and before we knew it, it was time to head home for dinner, bath time, and bedtime. IMG 2742IMG 2746IMG 2747IMG 2750IMG 2754IMG 2759IMG 2768IMG 2775IMG 2777IMG 2782

Although I’ve already had the perfect day with my wee one, tomorrow we get to do it all over again, as Brad is off and we’ve officially marked the day as our family Mother’s Day.  Bring on more beach time any day!

♥

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Toddler Food: What Miss G Eats {10}

5 / 9 / 125 / 9 / 12

Toddler FoodIMG 2062Breakfast // Pepper-enclosed organic egg.  Fresh mango.  Toasted chia flax bread with olive oil.

IMG 1675

Breakfast // Banana nut breakfast couscous (organic wholewheat couscous, milk, walnuts, bananas, vanilla, and cinnamon).

IMG 1753Breakfast // Wholewheat oat waffles with greek yogurt and fresh strawberries.

IMG 2004Breakfast // All-natural shredded wheat cereal with unsweetened coconut and raw sunflower seeds (Miss G’s choice of toppings).

IMG 1736Snack // All-nautral wild rice sticks.

IMG 2105Snack // Homemade energy bite.

IMG 1882Snacks & Lunch // Freeze-dried berries, dried mango, and dried banana.  Mango cashew trail mix. Cucumber and red paper strips with homemade tzatziki. Quinoa bites.  Baby banana.

IMG 2007{Stroller Fitness} Snacks & Lunch //  Mary’s Organic Seed Crackers.  All-natural banana chips.  Cranberry pistachio trail mix.  Steamed edamame beans.  Mango chunks.  Almond butter, organic oats, and organic raisins on chia flax bread.

IMG 1658Lunch // Curried chickpea salad on grilled chia flax bread.  Avocado chunks.

IMG 1762Lunch // Chickpea salad wholewheat wrap.  Banana slices and apple chunks.  Watermelon cubes.

IMG 2072Lunch // Creamy tuna and herb wholewheat fusili.

IMG 1604Dinner // Homemade chicken, brown rice, and veggie soup.  Cape seed roll grilled with mozzarella and herbs.

IMG 1871Dinner // Wholewheat spaghetti with turkey tomato basil sauce.  Roasted spaghetti squash with parmesan. Steamed beets.

IMG 1673

Dinner // Roasted veggie pesto pizza (sundried tomato pesto sauce, zucchini, orange pepper, red onion, and mushrooms with mozzarella and feta).  Banana almond oat smoothie.

IMG 1752Dinner // Parmesan veggie quinoa bites.  Homemade tzatziki sauce.  Arugula and avocado salad.

IMG 2002Dinner // Veggie and shrimp stir-fry on buckwheat soba noodles.

IMG 2060Dinner // Southwest turkey chili with avocado chunks.

IMG 2061Dessert // Organic Greek yogurt with chopped almonds and organic dried cranberries.

IMG 1716{Fancy} drink // Citrus mint watermelon cooler.

IMG 1868Drink // Triple berry smoothie.

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