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Tag Archives: toddler food

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.
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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.

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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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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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Healthy{ish} Strawberry Rhubarb Crisp

5 / 11 / 125 / 12 / 12

When I spotted big, bright pink stalks of rhubarb at the market this week, I just couldn’t pass them by.  Rhubarb brings back all sorts of memories for me…  Summers at my Baba’s (grandma’s) house, her immaculately kept yard and gardens, and fresh rhubarb stalks picked from the garden and paired with little glass bowls of dipping sugar…  Best.thing.ever.

And while I’m not quite ready to be handing Gracen little bowls filled with white sugar, I was sure we could use our rhubarb to whip up something delicious and healthy{ish} together.

So today, after a morning with friends at Campbell Valley Park and an afternoon outside in the backyard, we decided to bake a strawberry rhubarb crisp while our dinner warmed in the oven.  (These are the perks to making a big dinner the night before and having more than enough for a second night.)

IMG 2523First things first, gather the following: rhubarb, strawberries (fresh or frozen), wholewheat flour, vanilla, pure maple syrup, old-fashioned oats, and olive oil.  The biggest necessity however?  One silly little doodle sporting a tiny apron and her “smile face”.

IMG 2528To get started, dump your fruit into a large mixing bowl.

IMG 2530Enthusiastically add some wholewheat flour…

IMG 2531Some pure maple syrup…

IMG 2533And a touch of vanilla.

IMG 2535Then mix it all up.  If you’re feeling adventurous, follow Grae’s lead and sneak a piece of flour-covered rhubarb into your mouth (yuck).

IMG 2538When everything is mixed, pour the fruit mixture into a glass baking dish and spread it around evenly.

IMG 2540With the fruit filling complete, it’s time for the topping.  Grab a fresh bowl (or rinse the one you have) and dump in some wholewheat flour.

IMG 2541Next, add some old-fashioned oats…

IMG 2545Some cinnamon…

IMG 2548Some olive oil…

IMG 2550And a little bit of pure maple syrup.

IMG 2552Mix everything well.

IMG 2553Next, shake your oat mixture out on top of your fruit, trying to distribute it {somewhat} evenly over the dish.  Gently pat everything down in place.

IMG 2555That’s it!  Now pop it into the oven for a bit.

IMG 2556And take it out when the fruit is bubbling and the oats are golden brown.  Let cool on the counter while you eat dinner.

IMG 2565Then dish out two little bowls, one for you and one for your toddler, and listen to her exclaim “Mmmmmmmmm! Nom-a-nom-a-neh” while she shovels heaping spoonfuls into her mouth.  Be prepared – she’ll most likely finish before you do and then ask to eat yours on top of her own. ☺

I honestly wasn’t sure how this recipe would turn out…  I’ve made many crisps before and significantly reduced the amount of butter and brown sugar, but I’ve never omitted both ingredients all together and replaced them with olive oil and maple syrup.  I’m happy to report, however, that it turned out really well.  Although it’s not as sweet as a regular crisp, it’s just sweet enough to balance out the tartness of the rhubarb, plus it’s got lots of flavour and a good crunch to it.  And the best part is that I feel okay about giving our wee one a little bowl to enjoy too.

Of course, if you wanted to sweeten it up a little bit, you could increase the amount of maple syrup, add a touch of honey, or, my personal favourite – top it with a little bit of whipped cream or ice cream.

Healthy{ish} Strawberry Rhubarb Crisp

  • 4 cups of chopped fruit (we used about 3 cups of rhubarb and 1 cup of frozen strawberries)
  • 1/4 cup of wholewheat flour
  • 3 tablespoons of pure maple syrup
  • 1 teaspoon of pure vanilla
  • 1 cup of wholewheat flour
  • 1 cup of organic old-fashioned oats
  • 1 teaspoon of cinnamon
  • 1/2 cup of olive oil
  • 2 – 3 tablespoons of pure maple syrup
  • 1 tablespoon of pure vanilla

Preheat the oven to 350 degrees.

Put the first set of ingredients in a bowl and mix well.  Spread the fruit mixture in the bottom of a glass baking dish.

Put the second set of ingredients in a bowl and mix well.  Shake out the oat mixture on top of the fruit, trying to distribute it evenly over the fruit.  Gently pat down with your hands.

Bake for approximately 25 minutes, or until the fruit is bubbling and the oats are crunchy and golden brown.

Allow to cool a while, then scoop into bowls and serve.

Enjoy!

5 Comments

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.

6 Comments

Nutrient-Packed Energy BItes

5 / 8 / 121 / 26 / 19

Note to self: When planning on doing a cooking project with Miss G, don’t make mention of it until it’s actually time to begin.  I learned this the hard way today when I casually asked Gracen if she wanted to make a treat with me while finishing up a load of dishes.  I went to pop the dishtowels in the wash and came back to a butcher block littered with with containers – cocoa, cream of tartar, beans, and baking powder.  Not sure what she planned on making, but she obviously got a little excited and jumped the gun.  My bad.

Today we whipped up a little something I’ve seen a lot of while browsing Pinterest…  Energy bites.  Here’s our version, and let me tell you, they’re delish.  Sweet and satisfying like dessert, but packed with healthy fats, protein, fibre, and vitamins.

IMG 2078
Don’t be intimidated by our giant line up of ingredients…  These are all things we always have on hand and I wanted to jam pack these little suckers with as many nutrients as possible, so we used a little of everything.  It doesn’t have to be this involved though.  I like the way Heidi from Food Doodles stated it…  This is more of a formula than a recipe. You could easily get away with less than half of these ingredients.  Our list includes organic oats, pure maple syrup, honey, all-natural almond butter, hemp hearts, chia, ground flax seed, wheat germ, raw almonds, walnuts, unsweetened coconut, sesame seeds, sunflower seeds, cinnamon, and pure vanilla.

IMG 2081
To get started, put your almond butter into a large mixing bowl (any nut butter will do, so feel free to pick your favourite).

IMG 2084

Next, add some old-fashioned oats.

IMG 2086
Then gather your “goodies”. For us this included hemp hearts, chia, ground flax seed, wheat germ, raw almonds, walnuts, unsweetened coconut, sesame seeds, and sunflower seeds, but it could really be any combination of dry ingredients.

IMG 2087
Dump your goodies into the mixing bowl.

IMG 2090
Next, add a generous amount of good vanilla.

IMG 2092
And a spice (or spice combination) of your choice.  We kept it simple in the spice department and chose cinnamon, but you could really use any of your favourites…  Nutmeg, cloves, ginger, and allspice could all be good options.

IMG 2094
Mix everything together so that all of the ingredients are evenly distributed.

IMG 2100
While you tidy up, pop your mixture into the refrigerator for about 30 minutes (or cheat like we did and pop it into the freezer for half the amount of time).

IMG 2102
With your mixture chilled, now you’re ready to form your bites. We found it easiest to take a tablespoon measure, dip it into a mug of very hot water (this would work even better if you were using a metal measuring spoon), fill the scoop, and press the mixture down into the spoon to compact it.

IMG 2104
Little dome-shaped bites should easily pop out into your hand or onto your baking sheet.

IMG 2206
Tada!  Little nutrient-packed mouthfuls.

IMG 2110
After you’ve formed all of your bites, pop them into the fridge / freezer for storage or feed them to your desperate toddler immediately. (In all honesty, she stuck around to help form the first five and then begged for me to put her in her seat so she could start gobbling down her creation.)

IMG 2108
You may not be able to tell, but she’s got a giant mouthful, plus a fistful, and she’s frantically saying “More! More!”  You think she liked them?

IMG 2117
‘Mama, don’t you hear me saying “more”?  Must I sign it for you also?’

 

I highly recommend you whip up some of these as soon as possible.  The original recipe can be found here and this is our tweaked version:

Nutrient-Packed Energy Bites

  • 1/2 of a cup of all-natural nut butter (at room temperature)
  • 1/4 of a cup of honey and pure maple syrup (we used mostly maple syrup with just a little honey because I’ve always found the sweetness of honey to be a little overwhelming, but using more honey will definitely increase the stickiness of the mixture, thus making it easier to form the bites)
  • 1 cup of organic old-fashioned oats
  • 1 1/2 cups of dry “goodies” (your personal combination of nuts, seeds, dried fruit, unsweetened coconut, wheat germ, ground flax, hemp heats, chia, etc.)
  • 1 tablespoon of pure vanilla
  • 1 teaspoon of your favorite spices or spice combination (cinnamon, cloves, ginger, allspice, and nutmeg would all be yummy)

Add all ingredients to a large mixing bowl.  Stir well.

Refrigerate for 30 minutes (or pop in the freezer for 15).  Dip a tablespoon measuring spoon into a mug of very hot water and fill the spoon with the mixture, pressing it down in order to compact everything. Gently shake spoonfuls out onto a baking sheet and place in the fridge or freezer to firm them up.

Serve or transfer into an airtight container and store in the fridge or freezer.  Pull bites out for a quick, delicious, and nutritious snack.

Enjoy!

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6 Comments

Southwest Turkey Chili

5 / 7 / 1211 / 3 / 13

Let me tell you, our little girl loves to cook.  This afternoon I made mention of the fact that I might need some help with dinner and she had her apron around her neck and was pushing a chair into the kitchen before I had even gathered my canned goods.  On tonight’s menu was one of our household staples – turkey chili.  Super hearty, easy to pull together, loved by everyone, and even better as left overs…  That’s my kind of meal.

IMG 2025

Here’s the line up of ingredients:  Ground turkey (cooked with a couple of diced onions, a couple of chopped celery stalks, a few minced garlic cloves, some olive oil and lots of freshly ground pepper), frozen corn, baked beans, kidney beans, black beans, diced tomatoes, tomato paste, chill powder, cumin, oregano, and cayenne pepper.

IMG 2028

Once you’ve browned your ground turkey (ground chicken works just as well), you basically just add everything to a pot and let it do its thing.  In with the baked beans…

Side note: I hate buying baked beans. I’m rarely able to find a good low-sodium, low-sugar option and always end up juggling 5 cans in an effort to accurately compare their labels while entertaining a toddler who wants the shopping cart to keep moving.  Must find a good brand and stock up.

IMG 2031

Drain and rinse your black beans and add them to the pot.

IMG 2034

Same drill with your kidney beans (white or red both taste great)…  Drain, rinse, and add.

IMG 2036

Next, add your diced tomatoes.  I buy a petite diced low-sodium olive oil and garlic option – more flavour and no chopping!

IMG 2037

Next, add in some corn.

IMG 2039

And some tomato paste.

IMG 2041

Then add your ground turkey mixture.

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On with the spices!  First, add a generous amount of chill powder…

IMG 2044

Then some cumin…

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And a touch of oregano.

IMG 2047

Depending on how spicy you like it, shake in some cayenne pepper.  (We often add some jalapeños at this point too, but we like a little heat.)

IMG 2049

Now mix everything up really well…

IMG 2053

So that it looks something like this.

IMG 2056

We use an awesome really heavy oven-safe Kitchenaid pot (wish I knew what it was really called) that Brad’s parents bought us, so we put the lid on, pop it in the oven, and come back an hour later to a hot dinner. (A stovetop pot or slow cooker works just as well.)

IMG 2057

If time allows, let your chili stand before serving.

IMG 2060

Dish into bowls and top with your favourite toppings… Avocado, sour cream, jalapeños, and grated cheese are some of our favourites.

 

Southwest Turkey Chili

*This recipe is very flexible and easily lends itself to changes, so don’t be afraid to experiment and get it just as you like it.

  • 1 package of lean ground turkey (ground chicken works too)
  • 2 small / medium onions, diced
  • 2 celery stocks, chopped
  • 2 – 3 garlic cloves, minced
  • 2 tablespoons of olive oil
  • freshly ground pepper to taste
  • 1 can of no-salt-added black beans
  • 1 can of no-salt-added kidney beans
  • 1 can of low-sodium, low-sugar baked beans
  • 1 can of petite diced low-sodium tomatoes
  • 1 cup of frozen corn
  • 1/2 can of all-natural tomato paste
  • 2 – 3 tablespoons of chili powder
  • 1 heaping tablespoon of cumin
  • 1 1/2 teaspoons of oregano
  • cayenne pepper to taste
  • salt to taste

Preheat oven to 400 degrees.

In a large frying pan, heat olive oil on medium heat.  Sauté onions and celery for a few minutes.  Add garlic and sauté for another minute. Add turkey and freshly ground pepper.  Sauté until the turkey is fully cooked, making sure to break up big pieces every now and then.

Add turkey mixture, along with all other ingredients into an oven-safe pot.  Stir well.  Place lid on pot, pop into the oven, and let cook for a full hour.  (If you’re really on your game and have the time to spare, cook for 2 hours at 350 degrees.)  Remove chili from heat and let stand 10 – 20 minutes before serving.  Taste and add salt if desired.

Top with cheese, sour cream, jalapeños, or avocado.

Enjoy!

11 Comments

Citrus Mint Watermelon Cooler

5 / 4 / 125 / 4 / 12

I must admit, we’re pretty strict when it comes to Gracen’s eating habits.  She’s 20 months old now, and we’ve managed to stay clear of all refined sugars, processed foods, and other junk foods thus far (although she did taste her first ever tortilla chip a few days ago while celebrating her Papa’s 30th birthday).  So far, we’ve also avoided all juices too.

But today as we were waiting for last night’s leftover pizza to warm in the oven and I was attempting to chop watermelon with a hungry little munchkin tugging on my pants, I needed a way to get her involved in the lunch preparation for a few minutes.  Off the top of my head, I decided we’d turn the watermelon into a smoothie of sorts, so I sent her into the crisper to retrieve a lemon and we headed outside to pluck a fresh stem of mint from the yard.  What do you get when you combine these 3 simple ingredients?  A citrus mint watermelon cooler (which totally reminds me of something we would have seen on an elaborate “drink” menu during our years in Kuwait). Truthfully, I had no idea how this would turn out, but it was deeeeelish.

IMG 1682Here are the required ingredients….  Chopped watermelon, fresh mint, and a lemon or two (ours was of the sweet variety, hence the orange colour, but any lemon would do).

IMG 1684First step – put your watermelon in a blender.

IMG 1690Be sure to save the last chunk for eating purposes. ☺

IMG 1691Pluck the mint leaves off of the stem.

IMG 1695And put them in the blender.

IMG 1697Next, squeeze the juice out of your lemons and into the blender.

IMG 1702Be sure to remove the seeds first or catch them while squeezing!

IMG 1708Then, blend!  At first, it may seem as though there is not enough liquid to allow the mixture to blend properly.  Start by ‘pulsing’ and then removing the blender from its base to give it a good shake.  After doing this a few times, you’ll have plenty of liquid to blend the entire mixture.  For a smoother texture, blend for a couple of minutes, and for a chunkier texture, blend less.

IMG 1716Pour a munchkin-sized glass for your wee one…

IMG 1725And a mason jar full for yourself!

If I’m being honest, Grae took a sip or two in the very beginning and let out an enthusiastic ‘Mmmmmm!’, but then promptly asked for water and left her glass of watermelon juice just sitting there for the duration of lunch.  It truly was really yummy and she loves all of the ingredients separately, so I’ve come upon the decision that she’s just not a juice girl.  She had the same reaction back in January when she was sick and we offered her the juice from a freshly squeezed orange.  Oh well. I’m perfectly happy having a kid who would prefer water over juice anyways.

Citrus Mint Watermelon Cooler

  • 2 cups of chopped watermelon (a few seeds won’t hurt)
  • A small handful of fresh mint leaves
  • Juice from one or two lemons

*Play with the ratios to get it tasting exactly as you like.

Place everything in blender. Pulse and shake a few times in order to build up a little liquid.  Blend the entire mixture until your desired consistency is reached. Serve with ice and a fresh mint sprig.

Enjoy!

4 Comments

Toddler Food: What Miss G Eats {9}

5 / 2 / 125 / 9 / 12

Toddler Food

Here it is…  Our ninth instalment of Toddler Food.  Please don’t mind the fact that it looks as though I only fed my child lunch and dinner every other day this week…  I promise, she was well fed everyday!  The lack of photos means one of two things – either there were a lot of leftovers involved (very possible) or I simply forgot to take photos (very possible also).  Anyways, here’s a question I got from a fellow mommy this week:

Is there anything your baby doesn’t eat?  How do you handle it?

The answer is yes, there sure is!  It’s a strange one because it seems like such a kid / North American staple, but she does not like potatoes and has never liked them.  It doesn’t matter if they’re mashed, roasted, boiled, baked, or pan-fried, she puts them in her mouth, starts to chew, and immediately begins scraping her tongue off with her pudgy little hand.  So weird.  The other thing she really doesn’t seem to enjoy is raw tomato (I don’t blame her – I don’t enjoy them either! ☺)  She eats cooked tomatoes, tomato sauces and soups, but will always leave raw tomatoes on her plate.  I must say, we’re very lucky as those are really the only two things she doesn’t seem to like.

As far as how we handle it goes, I guess we kind of don’t “handle” it at all…  (Is that bad?)  If potatoes or raw tomatoes are included in the meal we’re eating, we put some on her plate, and let her eat as usual.  We may encourage her to try them if she’s tried everything else and not touched them, but in all honesty, we just kind of leave it.  If she eats them, she eats them, and if she doesn’t, she doesn’t.  (Again, this laid-back approach is very likely due to the fact that she’s a fantastic little eater and we’re never really worried about whether or not she’s getting enough nutrients / calories / vitamins / food groups.)

Here are some of the meals our growing little girl ate this week:

IMG 1350Breakfast // Wholewheat oat pancakes with stewed berries.

IMG 1470Breakfast // French chia and flax toast with berries and bananas.  Watermelon sticks.

IMG 1426Breakfast // Toasted Chia and flax bread with all-natural peanut butter and Crofter’s Organic Just Fruit Spread. Hard cooked organic egg. Fruit slices.

IMG 1542Breakfast // Breakfast banana split (banana, all-natural almond butter, plain organic whole milk yogurt, organic oats, organic raisins, strawberry slices, and a sprinkling of cinnamon).

IMG 1583Breakfast // Breakfast bagel (broiled cheese, scrambled organic egg, and avocado slices) with sliced strawberries.

IMG 1561Breakfast // Organic Greek yogurt with strawberry slices, mango chunks, and hemp hearts.

IMG 1354Snack // Multigrain Melba Toasts with toppings (all-natural cream cheese and avocado / garlic scape pesto and fresh grated parmesan / all-natural almond butter with hemp hearts, chia, pumpkin seeds, sunflower seeds, and raisins).

IMG 1458Snack // Mango chunks and fresh raspberries.

IMG 1545Snack // Pistachio, pecan, walnut, and cranberry trail mix.

IMG 1525Snack // Organic crispy apple chips.

IMG 1563Snacks {on the go} // No-salt-added black beans.  Mozzarella cubes.  Pistachio, pecan, walnut, and cranberry trail mix. Homemade wholewheat cheddar crackers. Red pepper slices. Watermelon cubes. Apple slices.

IMG 1546Snack // Homemade wholewheat cheddar crackers.

IMG 1456Snack / Lunch {on the go} // Pistachio, pecan, walnut, and cranberry trail mix.  Red pepper slices and carrot sticks. Mozzarella cubes.  Roasted chicken and avocado wrap.  Watermelon chunks. Apple slices.

IMG 1585Snack / Lunch {on the go} // Cape seed roll drizzled with olive oil.  Baby banana. Shredded grilled chicken.  Steamed carrot sticks.  Pistachio, pecan, walnut, and cranberry trail mix.  Organic no-sugar-added fruit leather.  Homemade wholewheat cheddar crackers.

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Lunch // Chicken, black bean, and veggie quesadilla with salsa, guacamole, and sour cream.

IMG 1523Lunch //  Leftover Sunset Corn and Chicken Soup from Burgoo.  Homemade wholewheat cheddar crackers.  Steamed broccoli and carrots.

IMG 1409Dinner // Cheddar and broccoli elk pasta.  Grilled chicken breast. Peas and corn.

IMG 1580Dinner // Sushi salad (brown rice, steamed carrots, edamame beans, nori, green onions, and sesame seeds) with grilled shrimp and avocado slices.

IMG 1463Dinner {out at Burgoo} // Gooey Cheese Griller on multigrain.  Sunset Corn and Chicken Soup with crema fresca and fresh cilantro.

IMG 1540Dinner // Rainbow cabbage salad (red pepper, carrots, yellow pepper, edamame beans, fresh herbs, purple cabbage, roasted sesame seeds, and Little Creek) with grilled garlic shrimp.

♥

6 Comments

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