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Tag Archives: toddler food

Homemade Cheddar Crackers

4 / 29 / 129 / 15 / 14

IMG 1521

I don’t think I know a single toddler who doesn’t love crackers.  The problem is that many of them are loaded with high fructose corn syrup, sugars, sodium, artificial colouring, and a bunch of other ingredients that I can’t properly pronounce.  Luckily, we have found several healthier options that Miss G loves (like these, these, and these), but that doesn’t stop us from whipping up a batch of these delicious goldfish cracker knock-offs every once and a while.  They’re ridiculously yummy, easy to make, and only require a handful of ingredients. Doesn’t get much better than that, does it?

 

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Here’s the ingredient line up for our homemade cheddar crackers… Wholewheat flour, olive oil, good cheddar cheese, some garlic or onion powder (plus cayenne if you wish) and a tiny bit of sea salt. (You may also need a touch of warm water if you’re using a mixer instead of a food processor.)

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Of course a tiny little kitchen assistant is a necessity also.

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First things first, measure your wholewheat flour into a large mixing bowl.

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Add in LOTS of old cheddar.

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Be sure to sneak a little pinchful into your mouth while no one’s looking.

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Then add your spices. We use a combination of garlic powder and cayenne pepper, but you can pretty much add what you like.

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Next, add some olive oil.

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And just a teeny tiny bit of sea salt.

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When all of the ingredients are in the bowl, mix everything up. If you’re using an electric mixer like we did, or mixing by hand, you’ll probably have to add just a touch of warm water to help the dough come together. If you’re using a food processor, the moisture from the olive oil and cheese will probably be enough.

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Take a look inside your bowl and stare in awe.

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Right now, your mixture should look something like this.

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Dump the contents of your bowl onto a clean work surface, and gently form your dough into a ball.

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Lightly flour your counter and rolling pin and roll out your dough fairly thin.

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Using a teeny tiny cookie cutter, cut out tons of tiny crackers. You may want to flour it every so often to ensure a clean cut.

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Gracen chose a moon-shaped cutter, so millions of tiny moons it was.

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Lay them on ungreased baking pans.

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And then pop them in the oven to bake.

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Take them out of the oven just as they begin to turn slightly brown, let them cool, and serve!

I highly recommend making a batch of these sometime soon! The original recipe can be found here, and this is our modified version:

 

Wholewheat Cheddar Crackers

3 cups of sharp cheddar
8 tablespoons of olive oil
1 1/2 cups of whole wheat flour
1/2 teaspoon of garlic powder
1/8 teaspoon of cayenne paper
1/8 teaspoon of sea salt
1/4 cup of warm water (if mixing by hand or electric mixer)
Preheat oven to 350°F. Combine all ingredients and gently form dough into a ball.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough out to 1/8 of an inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased baking sheet.

Bake the crackers for 12 to 15 minutes, or until they are just barely browned at the edges. Remove from the oven and allow to cool.

Enjoy!

14 Comments

Today’s Find

4 / 26 / 124 / 26 / 12

IMG 1407Organic, wholewheat pasta shaped like elk?!  Yes please.

6 Comments

Toddler Food: What Miss G Eats {8}

4 / 25 / 125 / 9 / 12

Toddler Food

It’s crazy to me that this is the eighth Toddler Food post I’ve done…  Seriously, where has two months gone?! As they say, time really does fly when you’re having fun. Cheesey, but true.

On a different note, can you tell that we’re early risers and our house is still dark when we eat breakfast?  I have to apologize for all of the terrible morning photographs!  With summer on it’s way, hopefully that won’t be a problem for much longer.

Anyways, here’s a  look at some of the things our little doodlebug ate this past week:IMG 0978

Breakfast // Wholewheat flax pancake with plain organic whole milk yogurt, strawberries, and blackberries.

IMG 0920Breakfast // Avocado and cheese on sprouted grain sesame bread.  Fruit salad.

IMG 1089Breakfast // Baked blueberry and banana oatmeal with organic whole milk.

IMG 1214Breakfast // Toasted 12 grain flax bagel with all-natural cream cheese and avocado slices.

IMG 1021Breakfast // Multigrain french toast with almond butter.  Strawberries, blackberries, and black grapes.

IMG 0947Snack // Organic corn puffs, organic brown rice puffs, organic cranberries, and organic raisins.

IMG 0973{A Papa & Grae} Snack // Unsalted in-shell peanuts.

IMG 0982Snacks {on the go} // Raw almonds. Roasted garlic parmesan chickpeas.  Strawberries and blackberries.  Steamed edamame beans.  {Apple} LARABAR (one of our diaper bag staples).

IMG 0981Snack // Raw almonds.

IMG 1304{A Silly} Snack // Raw walnuts.  Black grapes.  Strawberry half. Cantaloupe slice.

IMG 1344Snack // Cheddar cubes. Raw almonds. Apple slices.

IMG 1098Snacks / Lunch {on the go and barely visible due to a sneaky little hand) // No-salt-added chickpeas.  Mary’s Organic Seed Crackers. Tofu chunks.  Organic no-sugar-added fruit leather. Red pepper strips.  Avocado half. Raw walnuts. Strawberry halves. Apple slices.

IMG 1046Snacks / Lunch {on the go} // All-natural peanut butter and Crofter’s Organic Just Fruit Spread on a cape seed roll.  Fruit salad.  Tofu cubes.  Red pepper slices and carrot coins.  Multigrain Melba Toasts.

IMG 0922Lunch // Veggie and quinoa soup.  Grilled mozzarella on seedy flatbread.

IMG 0976Dinner // Chicken and spinach lasagna.

IMG 1133Dinner // Warm chicken, grape, almond, and wild rice salad.  Spinach and avocado with Little Creek dressing.  Wholewheat pita.

IMG 0915Dinner // Wholewheat spaghetti with homemade roasted tomato basil sauce.  Edamame salad.  Grilled chicken.  Steamed beets.

IMG 1193Dinner // Turkey lasagna soup.

IMG 1347Dinner // White bean and arugula pasta salad (wholewheat fusilli, no-salt-added beans, arugula, feta, red onion, avocado, olive oil, and red wine vinegar).

IMG 1339Dinner // Wild rice with toasted almonds and grilled chicken.  Oven-baked parmesan zucchini chips.  Steamed broccoli with all-natural cheddar.

IMG 0971Dessert // Cantaloupe chunks.  Watermelon chunks.

IMG 1013Dessert // Banana almond flax yogurt pop.

IMG 0917Dessert // Plain organic whole milk yogurt with banana slices, organic oats, and raw sunflower seeds.

IMG 1018Dessert // Berry yogurt pop.

5 Comments

Toddler Food: What Miss G Eats {7}

4 / 18 / 124 / 18 / 12

Here it is…  Our 7th round of Toddler Food.  I got this question this question from a fellow mama this week and I thought I’d share:

How do you get your little girl to eat everything on her plate?  Also, do you spoon feed her, or does she feed herself?

To be honest, the answer to the first question is we don’t. Instead, we let her eat as much as she wants to eat, and when she says she’s done, we wash her hands and face and then let her be done.  We’d rather her learn to listen to her body and stop eating when she’s no longer hungry than make her eat a determined amount of food based on what we think is right.  Now keep in mind that she’s a perfectly healthy little girl who has always eaten a variety of foods, gained weight well, and reached her milestones “on time”, so we really have no worries about her growth or development (I’m sure we may feel differently otherwise).  That’s not to say that we don’t do things to encourage her to eat good meals, because we definitely do.  Firstly, we try to make sure that she doesn’t snack all day long, thus making sure that’s she’s actually hungry at mealtimes (we normally stick to the routine of breakfast, morning snack, lunch, afternoon snack, and then dinner).  Secondly, we all sit down to eat together (when Brad’s home, otherwise it’s Gracen and I) and eat the same meals (no separate kid meals, thank goodness!)  Lastly, although we rarely have the TV on while Grae is awake, we make sure it’s off during meals and often listen to music instead.

As for spoon feeding her vs. letting her feed herself, she pretty much always feeds herself, even if it’s something like soup or yogurt.  She definitely likes to be independent (a like that started very early on) so she’s actually fed herself for a long while already.  Sometimes she uses a spoon or fork,  and sometimes she uses her hands.  We’ve embraced the fact that mealtimes are going to be messy and just let her do her thing and worry about cleaning up afterwards (on days where everything in a 5 foot radius is covered with quinoa, I remind myself that feeding herself is great for her fine motor development).  Of course, if she asks for help or needs assistance getting those last couple of bites, we help her.

Whew!  Those were long answers for what seemed like fairly simple questions.  Anyways, on with some of the things Miss G ate this week…

Toddler FoodIMG 0406Breakfast // All-natural peanut butter and bananas on toasted multigrain artisan bread.  Organic plain whole milk yogurt with Back to Earth’s Weeds & Seeds (buckwheat, hulled hemp seeds, sesame seeds, chia, dandelion leaf, plantain leaf, black currants, and cinnamon) and strawberries.

IMG 0767Breakfast // Organic plain whole milk yogurt with hemp hearts, chia, diced apple, dried organic cranberries, and a sprinkling of cinnamon.

IMG 0813Breakfast // Mango chunks and strawberry slices.  Cream of wheat with cinnamon and organic whole milk.

IMG 0837Breakfast // Avocado and organic egg scramble.  Sprouted grain sesame toast drizzled with olive oil.  Banana coins.

IMG 0392Snack // Apple cars (one of G’s favourites – she zooms them around until the wheels fall off before eating them).

IMG 0401Snack // Plain stovetop-popped popcorn.

IMG 0414Snack // Tofu cubes.

IMG 0810Snack // Walnuts. Almonds. Strawberry slices.

IMG 0508Snack / Lunch {on the go} // All-natural almond butter and bananas on multigrain artisan bread. Cucumber slice, orange sections, black grapes, and carrot sticks.  Cheese cubes.  Tofu cubes.

IMG 0389Lunch // Brown rice with spicy black beans and veggies, cheese, and fresh avocado.

IMG 0726Lunch // Homemade tomato basil brown rice soup.  Grilled mozzarella and pesto on multigrain artisan bread.

IMG 0808Lunch // Tuscan white bean salad (white beans, avocado, steamed beets, cucumbers, fresh parsley, fresh basil, grape seed oil, and balsamic vinegar).

IMG 0838Lunch {on the go} // Veggie sandwich (avocado, cucumber, spinach, and cheese) on sprouted grain sesame bread.  Mango cubes and strawberry slices.  Cheese cubes.  Carrot stick.  No-salt-added chickpeas.

IMG 0404Dinner //  Baked chicken and refried bean burritos.  Homemade guacamole.

IMG 0505{Breakfast for} Dinner (a while Papa’s working late special) // Veggie and egg scramble (organic eggs, zucchini, sun-dried tomatoes, onions, garlic, herbs, and mozzarella).  Carrot walnut pancakes with cinnamon yogurt drizzle.  Orange sections and black grapes.

IMG 3213Dinner {out} // Steamed nori.  Veggie roll.  Edamame beans.  Steamed broccoli. Green salad. Teriyaki chicken on rice.

IMG 0766Dinner // Veggie and bean pasta and cheese (Don’t see any veggies? The sauce is made with chickpeas, steamed carrots, onions, zucchini, garlic, cheese, herbs, and spices.  A great option if you need to ‘trick’ your kid into eating more veggies.)

IMG 0812Dinner // Corn on the cob.  Roasted chicken. Tuscan white bean salad (white beans, avocado, steamed beets, cucumbers, fresh parsley, fresh basil, grape seed oil, and balsamic vinegar). Veggie and bean pasta and cheese.

IMG 0836Dinner // Crusted baked tilapia.  Spinach fettuccine  with basil pesto and roasted pine nuts.  Steamed carrots and peas.

7 Comments

Toddler Food: What Miss G Eats {6}

4 / 10 / 124 / 10 / 12

I’ve received some really good feedback about these Toddler Food posts, so I’ll keep them coming for the next little while.  There are two questions I’ve received several times each, so I thought I’d share the answers in case anyone else is wondering the same things…

Do you cook something new for every single meal / snack?

No.  Absolutely not!  We’re all about the leftovers in our house.  None of us mind eating the same thing two days in a row and it makes my job a heck of a lot easier, so I’ll often cook a big dinner in order to have an easy lunch the following day.  And as far as snacks go, there’s rarely any cooking involved.  I keep them very simple (or extremely simple judging by this week’s photos of orange slices and banana chips) and most often I can have a snack on the table in 60 seconds or less.

Where did you get Gracen’s vintage-looking Peter Rabbit dishes?

All of the dishes actually used to belong to Bradley when he was a little boy!  The ones that are date stamped are labeled 1981 to 1984, making them actual vintage by most standards, I guess.  I love the fact that our little lady eats off of the same plates that her Papa did nearly 30 years ago.

So with that, here are some of the things Miss G ate this week…

Toddler FoodIMG 0306Breakfast // Wholewheat carrot walnut pancakes with all-natural almond butter and cinnamon yogurt drizzle.

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Breakfast // Cream of Wheat with flax, blueberries, toasted almonds, and whole organic milk.

IMG 9627Breakfast // Plain organic whole yogurt with hemp hearts, chia, and fresh fruit.  Toasted seedy multigrain with a drizzle of olive oil and avocado slices.

IMG 9675Breakfast // Toasted multigrain artisan bread with all-natural almond butter, organic raisins, and raw sunflower seeds (a combo Grae chose on her own).  Mango cubes and strawberry slices.

IMG 9851Breakfast {a very lazy one at least} // Organic shredded wheat cereal with freeze-dried strawberries and blueberries and whole organic milk.

IMG 9858Easter Brunch // Fruit salad.  Blueberry bran muffin section.  Veggie omelet.  Roasted potatoes.

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Snacks {on the go} // Organic corn puffs, walnuts, dried apples, and organic dried cranberries.

IMG 9632Snack // Orange slices.

IMG 0259Snacks {on the go} // Avocado.  Carrot sticks.  Strawberries.

IMG 0307Snack // Multigrain melba toasts with all-natural cream cheese and cucumbers / strawberries.

IMG 0310Snack // Organic no-sugar-added banana chips (a new treat).

IMG 9613Lunch // Organic egg salad and red leaf lettuce wrap.  Fresh veggies and all-natural dip.

IMG 9630Lunch // Turkey avocado sandwich (all-natural low-sodium turkey breast, avocado slices, pepper jack cheese, red leaf lettuce, and cucumber slices on multigrain artisan bread).

IMG 9678Lunch {on the go} // Ravioli avocado pasta salad.  Organic cottage cheese.  Mixed nuts.  Apple slices and black grapes.

IMG 0254Lunch // Warm orzo salad (orzo, steamed asparagus, avocado, red pepper, green onion, black beans, cucumber, olive oil, and spices).

IMG 0316Lunch // Spicy black bean veggie soup with sour cream and fresh avocado.  Organic sprouted grain sesame bread grilled with olive oil and herbs.

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Dinner // Wholewheat pasta with steamed spinach, roasted garlic, toasted pine nuts, and feta cheese.

IMG 9673Dinner // Authentic Italian ravioli with homemade tomato basil sauce and seedy turkey and oat meatballs.  Pan-seared zucchini with red peppers, onions, and cajun spices.

IMG 9802Dinner // Grilled wild Alaskan cod with garlic, onions, lemon, and fresh herbs.  Steamed carrots with olive oil and dill.  Mixed harvest grains (Israeli-style couscous, orzo, baby garbanzo beans, and red quinoa).

IMG 0317Dinner // Hot and sweet chicken wrapped in turkey bacon (G does not usually eat turkey bacon, but this was a celebratory meal after getting some good news earlier in the day, so we made an exception).  Red nugget potatoes with olive oil, sour cream, and fresh rosemary.  Steamed broccoli and asparagus.

IMG 9620Dessert // Berry yogurt pop.

IMG 9805Dessert // Whole organic yogurt with banana slices and all-natural almond butter.

2 Comments

Toddler Food: What Miss G Eats {5}

4 / 3 / 124 / 3 / 12

Toddler FoodIMG 9157Breakfast // Baked blueberry banana oatmeal with whole organic milk.

IMG 9146Breakfast // All-natural peanut butter and banana slices on a multigrain bagel.  Organic cottage cheese.  Fruit slices.

IMG 9110Breakfast // Cream of Wheat with walnuts, whole organic milk, and a sprinkling of cinnamon.  Apple slices. Fresh blueberries.

IMG 9265Breakfast // Wholewheat pancakes with all-natural almond butter.  Scrambled eggs.  Strawberry, kiwi, and banana slices.

IMG 9374Breakfast // Multigrain cinnamon french toast.  Plain organic whole yogurt with Back to Earth’s Weeds & Seeds (buckwheat, hulled hemp seeds, sesame seeds, chia, dandelion leaf, plantain leaf, black currants, and cinnamon).  Fresh strawberry slices.

IMG 9420Breakfast // Organic egg and pepper jack cheese on a wholewheat English muffin.  Strawberries.  Avocado slices.  Watermelon.

IMG 9151Special Drink // Blueberry milk.

IMG 9112Snack // Dried organic mango.  Dried organic banana.

IMG 9185Tea Party Treats // Raw almonds, walnuts, kamut puffs, and dried apple pears.

IMG 9421Snack // Apple sandwiches (all with all-natural peanut butter and old-fashioned oats, one with sunflower seeds and raisins, another with sliced almonds and dried cranberries, and the other with unsweetened coconut).

IMG 9154Lunch // Tomato spinach orzo soup topped with feta.  Tuna melt sandwich.

IMG 9162Lunch // Cheesy radiatore noodles.  Steamed carrots with olive oil and black pepper.  Edamame beans and green peas.

IMG 8789Dinner // Homemade chicken noodle veggie soup. Multigrain flax flatbread grilled with garlic and parmesan. Whole organic milk.

IMG 9232Lunch // Multigrain artisan bread with organic artichoke pesto.  Cottage cheese.  Veggies.  Apple chunks.

IMG 9268Lunch {on the go} // Grilled mozzarella and avocado on multigrain artisan bread.  Tofu chunks.  Carrot sticks.  Water melon chunks.  Strawberry slices.

IMG 9431Lunch // Mexican soup (harvest grains, black beans, corn, onions, tomatoes, jalapeños, and celery) with shredded pepper jack cheese, tortilla crisps, avocado slices, and a dollop of sour cream.

IMG 9191Dinner // Chicken, wild rice, and grape salad in multigrain flax pockets.  Potato wedges.

IMG 9235Dinner //  Wholewheat rotini with turkey tomato basil sauce. Roasted veggies.  Steamed beets.

IMG 9369Dinner // Mexican Harvest Grain Bowl.  Mixed harvest grains (Israeli-style couscous, orzo, baby garbanzo beans, and red quinoa).  Sautéed veggies (onions, celery, tomatoes, jalapeños, and corn).  Black beans. Shredded cajun chicken.  Fresh avocado slices.

IMG 9193Dessert // Watermelon.

IMG 9371Dessert // Plain organic whole yogurt with Back to Earth’s Weeds & Seeds (buckwheat, hulled hemp seeds, sesame seeds, chia, dandelion leaf, plantain leaf, black currants, and cinnamon).

IMG 9432Dessert // Banana almond yogurt pop.

3 Comments

Toddler Food: What Miss G Eats {4}

3 / 26 / 123 / 26 / 12

Toddler Food

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Breakfast // Wholewheat oat pancakes with stewed raspberries.

IMG 8567Breakfast // Wholewheat english muffin with all-natural cream cheese and sliced cucumber.  Sliced strawberries and kiwi.  Organic cottage cheese.

IMG 8793Breakfast // Banana walnut oatmeal with cinnamon, ground flax, and whole organic milk.  Orange slices.

IMG 8902Breakfast // Broccoli and cheddar scrambled organic eggs.  Homestyle herbed panfry potatoes.  Fruit salad.

IMG 9070Breakfast // Organic shredded wheat cereal with strawberries, bananas, and whole organic milk.  Orange slices.  Avocado kiwi smoothie.

IMG 8437Snack // Cheddar crisps.

IMG 8368Snack // Whole organic yogurt with banana slices, toasted ground flax seeds, and cinnamon.

IMG 9065Snack // Apple and grape cars.

IMG 9071Snack // Almond butter and shredded coconut / sunflower seed banana bites topped with organic raisins.

IMG 8451Lunch // Cottage cheese with fresh veggies (avocado, grated carrot, onion, and cucumber).  Homemade wholewheat  tortilla crisps for dipping.

IMG 8733Lunch {on the go} // Homemade chicken noodle veggie soup.  Assorted crackers and cheddar crisps.

IMG 9074Lunch // Homemade basil tomato soup.  Tuna cheddar melt on multigrain bread.  Snap peas.

IMG 8538Dinner // Broiled Haddock with garlic lemon cream sauce.  Brown rice medley with black barley and daikon radish seeds. Steamed broccoli with olive oil and fresh squeezed lemon.

IMG 8563Dinner // Mexican rice bowl (brown rice medley with black barley and daikon radish seeds, tomatillo sauce, black beans, corn, onions, salsa, jalapeño cheddar, and fresh herbs).

IMG 9095Dinner // Wholewheat all-natural chipotle turkey sausage pizza.  Wholewheat orated veggie and feta pizza.  Green salad with toasted seeds.

IMG 8897Dinner // Brown rice medley with black barely, daikon radish seed, sautéed onions, and garlic.  Avocado, snap pea, and feta salad.  Steamed beets.  Garlic and fresh herb turkey meatballs.

IMG 9060Dinner // Southwest Turkey Chili with all-natural pepper jack cheese and fresh avocado.

IMG 8453Dessert // Organic whole yogurt with frozen raspberries and homemade granola.

IMG 8539Dessert // Celery sticks with all-natural peanut butter.

IMG 8899Dessert // Grapes, blueberries, and strawberry slices on whole organic yogurt.

IMG 8565Dessert // Organic whole yogurt with walnuts, almonds, baby bananas, and a sprinkle of cinnamon.

IMG 8791Dessert // Fresh berries with whole organic milk.

IMG 9097Dessert // Fresh strawberries with almond cinnamon yogurt dip.

1 Comment

{1 ingredient} Cheese Crisps

3 / 21 / 1210 / 23 / 14

1 Ingredient Cheese Crisps | Mama.Papa.Bubba.

These little cheese crisps are Gracens ULTIMATE favourite snack.  We don’t make them that often, but when we do, they have to be kept in a high cupboard hidden from both Grae and Bradley if they have any chance of surviving more than a day or two.  They’re the kind of snack you pull out when your little one’s getting his or her hair cut, or when you’re attempting to complete a 10 kilometre seawall walk with your munchkin strapped into a stroller for an hour and a half.  The bonus is that they’re ridiculously easy to make and take all of 3 minutes from start to finish.

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All you need is some cheese (we normally use an all-natural cheddar and today we also tried some jalapeño havarti) sliced and cut into squares {the thickness doesn’t really matter – both thin and thick work perfectly} and a griddle or a frying pan and a stove top.

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We start with the griddle unplugged and off so that Miss G can help out like a little sous chef should.  Place the cheese squares on the griddle leaving plenty of space in between each (we placed ours too closely together today and ended up with a couple of GIANT cheese crisps).

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Once your cheese is on the griddle, plug it in and crank it up to 300 degrees {when we use the stove, we just start with a hot frying pan over medium heat}.

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Watch closely as the griddle begins to warm up and work its magic.

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Give it a few minutes so that all of the cheese is fully melted and bubbly. Here’s the key… For the first bit, the cheese will look melty and very oily (yes, gross).  But suddenly, the oil will seem to disappear and the cheese will look slightly browned, crunchy, and ‘dry’.  Dry is the key.  At this point, you want to use a spatula or flipper to remove the rounds from the griddle.  Place them on a couple of paper towels to cool and use another paper towel to gently blot any extra oil from the tops of the crisps (I despise using paper towel because it’s not at all environmentally friendly, but I have tried using a cloth towel, and it just doesn’t seem to do the job quite as well).

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When they’re done, your cheese crisps should look something like this.

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Give a couple to your toddler and watch her gobble them up like you haven’t fed her in a week.  Quickly hide the rest and hope they last longer than a day.

 

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18 Comments

Toddler Food: What Miss G Eats {3}

3 / 20 / 123 / 20 / 12

Toddler Food

IMG 8030Breakfast // Scrambled organic egg with basil and fresh parmesan.  Wholewheat english muffin with all-nautral cream cheese.  Strawberries, honeydew, and banana slices.

IMG 7790Breakfast // Old-fashioned oatmeal with stewed apples, walnuts, ground flax, cinnamon, and whole organic milk.

IMG 7609Breakfast // Toasted multigrain bagel with all-natural almond butter.  Melon and avocado slices.

IMG 7667Snack // Blueberry banana oatmeal smoothie.

IMG 7671Snack // Roasted garlic parmesan chickpeas.

IMG 7687Snack // Steamed edamame beans.

IMG 7791Snack // Fresh mango.

IMG 7793Snack // Jalapeño havarti on multigrain seed crackers.

IMG 8045Snack // Apple sandwich (all-natural peanut butter, old-fashioned oats, and organic raisins).

IMG 7612Lunch // Veggie and bean soup with crostini cubes and fresh parmesan.

IMG 7831Lunch // Creamy curry penne with grilled chicken and veggies.

IMG 8100Lunch // Chicken and wild rice wrap (low-sodium spinach tortilla, fresh spinach leaves, brown wild rice, grilled chicken, toasted almonds, green grapes, onions, and celery). Fresh veggies.  Roasted red pepper humus for dipping.

IMG 8124Lunch // Tomato, spinach, and orzo soup topped with feta.  Turkey, oat, and seed meatballs.  Seedy organic sourdough drizzled with olive oil (the bread she selected while on our recent Trader Joe’s visit – a special treat because we don’t normally eat white breads).

IMG 7443Dinner // Chicken and refried bean burritos baked in tomatillo sauce.  Fresh avocado and tomato.  Sour cream for dipping.

IMG 7608Dinner // Poached chicken breast with lemon and herbs.  Barley, kale, cranberry salad.  Steamed beets.

IMG 7681Dinner // California shrimp pizza (wholewheat crust, pesto, shrimp, sun-dried tomato, parmesan, feta, and fresh avocado).  Roasted red cabbage. Lemon wedge for drizzling (or for sucking on if you’re like Grae).

IMG 7779Dinner // Amita’s curry (Amita, our housekeeper in Kuwait made this at least once a week for us and we never got sick of it…delish).  Sticky white rice (a special treat because Papa says Amita’s curry just can’t be on brown rice).

IMG 7832Dinner // Wholewheat spaghetti with grilled chicken, fresh baby spinach, artichoke hearts, sun-dried tomatoes, feta, garlic, onions, and fresh parmesan.

IMG 7686Dessert // Greek yogurt with hemp hearts and frozen blueberries.

IMG 8025Dessert // Baby banana.  All-natural almond butter for dipping.

IMG 7783Dessert // Organic yogurt with homemade granola and organic raisins.

1 Comment

Toddler Food: What Miss G Eats {2: St. Paddy’s Edition}

3 / 17 / 123 / 16 / 13

I can’t tell you how happy I am that Gracen is a good eater.  As a mama, providing her with proper nutrition is at the tippy top of my list of goals, right next to making sure she gets proper sleep.  Of course I’d like to attribute her good eating habits to the way we introduced her to food initially (and the way we continue to deal with her eating in general), but it could very well just be that we are lucky.  Or perhaps it’s a little bit of both.  Either way, if she was a picky little thing, as many munchkins are, you’d better bet I’d use St. Patrick’s Day to trick her into eating as many green things as possible in one single day of the year.  It would most likely involve some crazy story involving pesky leprechauns and lucky green super foods, but for now, let’s just be thankful I don’t have to go there. Today Gracen and I ate green foods at each meal, and she was more than happy to do so!

Toddler Food

IMG 7836Breakfast // Green pepper enclosed organic egg.  Green fruit salad.  Toasted multigrain farmer’s bread drizzled with olive oil.

IMG 7923Lunch // Veggie and black bean quesadillas (low-sodium spinach tortilla, roasted zucchini, avocado, green onion, no salt added black beans, and jalapeño havarti).  Avocado sour cream for dipping.

IMG 8003Snack // Spinach and green fruit smoothie.

IMG 8011Dinner // Pesto chicken breast.  Spinach linguine with avocado, fresh spinach, and toasted pine nuts.  Roasted spicy green beans.

IMG 8028Dessert // Grape skewers.

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Toddler Food: What G Eats {1}

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I’m always a little bit shocked to find out that people outside our friends and family visit our blog now and then. I mean, of course I find Miss G irresistibly adorable, even when copious numbers of photos are involved.  I can even understand that our friends and family members may feel the same way…  But people whom we’ve never met?  (Okay, let’s be honest – it’s not very many people whom we’ve never met, but I’m still a little surprised that they find what’s posted here interesting enough to visit.)  Either way, it’s very flattering. That being said, imagine my surprise when I was contacted last week by a fellow mommy who asked if I’d be willing to share more about what Gracen eats throughout the day after stumbling upon one of my ‘Cooking with Miss G’ posts…

As a little back story, I subscribed to several ‘mommy blogs’ when we first learned we were expecting and reading about other people’s journey through mommyhood has now become a part of my daily routine.  I know that sounds kind of creepy, but reading mommy blogs has allowed me to learn from other’s experiences, be comforted by other mama’s  stories, and come across all kinds of great toddler-friendly activities, projects, and recipes.  And since little ones seem to be constantly eating, I’ve always enjoyed finding new meal and snack ideas to prepare for G.

So… I figure since I obviously already make the food, and since I already take a minimum of 100 photos a day (crazy, I know), why not share some of the things Grae eats?  It keeps with the theme of this blog being a modern day baby book of sorts and if it gives just one mommy one new idea, then why not?  So here it is… Our first Toddler Food post.

Toddler Food

IMG 7117

Breakfast //  Organic yogurt with chia, hemp hearts, seeds, and dried fruit.  Grapefruit sections.

IMG 7345Breakfast // Wholewheat flax waffles with stewed berries.

IMG 7406Breakfast // Avocado on toasted farmer’s bread.  Banana slices with all-natural peanut butter.

IMG 7446Special Saturday Brunch // French crepes with berries and fresh whipped cream.

IMG 7465

Breakfast // Oatmeal with walnuts, blueberries, and organic milk.  Banana berry flax smoothie.

IMG 7413Snack // ‘Lulu Mix’ (walnuts, almonds, pecans, cashews, organic raisins, organic o’s).

IMG 7199Snack // Cranberry Almond Biscotti.

IMG 7363Snack // Banana Almond Oatmeal Smoothie.

IMG 7408Snack // Fresh veggies.  Multigrain seed crackers.  Organic artichoke pesto for dipping.

IMG 7052Lunch // Grilled avocado and cheddar on multigrain flax seed flat bread.  Fresh veggies and sun-dried tomato humus.  Banana almond oatmeal smoothie.

IMG 7204Lunch // Wholewheat shells with cheddar, white tuna, peas, and herbs.

IMG 7554Lunch // Chickpea patty. Quinoa salad. Broiled jalapeño havarti on multigrain flax flatbread.

IMG 7113Dinner // Wholewheat spaghetti with turkey spinach tomato sauce.  Roasted asparagus.  Ice water. (G LOVES ice!)

IMG 7343Dinner // Salsa and cheddar baked chicken.  Orzo with feta and toasted pine nuts.  Steamed broccoli with lemon. (This meal idea was stolen from my sister-in-law!)

IMG 7400Dinner // Mulligatawny with chicken and brown wild rice.  Multigrain flax flat bread for dipping.

IMG 7557Dinner // Wholewheat pesto pizza with roasted chicken, artichoke hearts, mushrooms, and sun-dried tomatoes.  Spinach salad with avocado, dried cranberries, and seeds.

IMG 7203Dessert // Mango chunks.  Strawberry slices.

IMG 7404Dessert // Orange slices. Greek yogurt for dipping.

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