These are the perfect bite sized snack for those forever hungry toddlers. Those growth spurts can cause their tiny tummies to be as hungry as a 16 year old boy! Help satisfy your child’s hungry with these healthy, easy and fun snacks.
- 1 cup dry oats (we used Bakery On Main’s Rolled Oats)
- 1/2 cup peanut butter
- 1/2 cup ground flax seed
- 1/2 cup semi sweet chocolate chips
- 1/3 cup of honey
- 1 tablespoon of chia seeds
- 1 teaspoon vanilla extract
- Mix all of the ingredients into a large mixing bowl
- Children love to dump in the ingredients. Make a game of counting the ingredients. If they are older work on spelling them outloud and if younger work on colors and textures (smooth, sticky, grainy…)
- Once mixed well place into the fridge for at 30-45 minutes and let cool/set.
- Take out of fridge and roll into small balls
- Kids can help with this task. Rolling takes some skill, so don’t let them become discouraged with how theirs may turn out. If you have a melon-baller spoon this may help with shaping them if their developing fine motor skills are getting them frustrated.
- Store in a sealed container in the fridge.
Makes approximately 2 dozen depending on how large you make them.
Modern Oats Carrot Apple Cookies
Written by Marquardt Chick:
Baby Lead Weaning is a very popular way to feed babies now-a-days. MamatheFox wishes she did this with her son, but is thankful that Marquardt Chick has taken this route and they have both learning some awesome new recipes and about the human anatomy and digestion. To learn more about Baby Lead Weaning we suggest looking at this book.
Baby-Led Weaning: The Essential Guide to Introducing Solid Foods-and Helping Your Baby to Grow Up a Happy and Confident Eater
Here is a fun and healthy baby lead weaning recipe you can use
Modern Oats Carrot Apple Cookies
- Modern Oats, Just Oatmeal – 1 container
- 3 tablespoons flour
- 1 egg
- 2 tablespoons applesauce
- 1/2 cup chopped carrot
- 1/2 cup chopped apple
Preheat oven to 350. Mix all ingredients together. Use a spoon to transfer scoopfulls of dough to a greased cookie sheet. Bake for 12-15 minutes. Yields 12 cookies
Would you like to find more Baby Led Weaning tips and ideas? Head over to our friend My Baby Care – she has a new article that is perfect for parents looking how to start Baby Led weaning safely.
Weeknight Artichoke & Olive Pasta
This is the perfect dish for busy weeknights. You are hungry, you don’t have time to slave in the kitchen. You have little kids that are pulling on your legs. This is going to be a pin worthy, go to meal in your house now.
- 1 box of Banza Penna noodles
- 1 can of artichoke hearts quartered (drained)
- green olives (approx 15 to 20 olives)
- precooked sausage (I like Polish or Kielbasa for this)
- olive oil
- Cook your Banza noodles according to directions on box
- Slice the sausage into circles. Saute your precooked sausage in a fry pan with a small amount of olive oil
- Chop about 15 to 20 green olives in half
- In a large mixing bowl combine noodles, artichokes, olives, sausage and 2-3 tablespoons of olive oil. Add only 2 and see if it’s ‘wet’ enough for your liking. You don’t want too much olive oil or it gets greasy and you cannot taste the other ingredients
3 Ingredient Cookies
My family loves cookies, but do don’t love the calories that are often associated with them! If you are looking for a healthy and easy new cookie, this is the one you want to pin! When using the ingredients I mention below in their correct proportions, this recipe makes 12 cookies which equal to be about only 75 calories each!
- 2 bananas
- 1 cup of Rolled Oats (I used Happy Rolled Oats by Bakery On Main)
- 5 tablespoons of chocolate chips
Mix bananas, rolled oats and chocolate chips.
Roll into balls and place on baking sheet.
Bake at 350º for 15-16 minutes.
Toddler Approved Carrot Spice Milkshake
Finding ways to sneak healthy things into your toddlers diets can be challenging. My kids need to increase their protein and vegetable intake. A super easy and fun way to get both into their diets is by using FlapJacked Baking Mixes in a milkshake. This milkshake has a really smooth and soft taste. It does not give off a heavy “carrot” feel. I honestly get more of a pumpkin spice vibe. This is probably due to the spices involved.
In a blender mix the following
Blend for as short of a period as possible. Try pulsing it for 15 to 25 seconds. This way you keep it cold and in a creamy consistency. If you blend too long the ice cream will warm up and turn more into a soup. Try adding the ice cream in first, then sprinkle the Carrot Spice powder around on top of the ice cream. If the powder mix sticks to places you don’t think the blender will get it mixed, you now can use the milk to help move it along to the bottom of the blender. Top your milkshake with sprinkles. Because what toddler can resist the excitement of seeing them in their treat?!
Kickin’ Avocado Dip
Kickin’s Avocado Dip was created for Door to Door Organics. Most ingredients can be ordered through Door to Door Organics.
- 2 avocados
- 4 green onions
- 1 cup sour cream
- 1 jalapeno
- dash of salt
- lemon juice (to preserve)
1. Mash 2 avocados with the sour cream until smooth.
2. Mince jalapeno and onion.
3. Fold in jalapeno, onion, blue cheese and salt to taste.
4. Serve with peppers, chips or pretzel (sprinkle with lemon juice to prevent browning).
Asian Flank Steak
This recipe was custom designed for Door to Door Organics. You are able to purchase all ingredients through Door to Door Organics.
- 1 flank steak
- 3 tablespoon olive oil
- 1/4 cup Worcestershire sauce
- 1/3 cup soy sauce
- 2-3 garlic cloves (minced)
- 1 heaping tablespoon Dijon mustard
- dash of pepper
- green onion
Place 2 tablespoon olive oil, mustard, soy sauce, Worcestershire sauce, pepper, salt, garlic & steak into a zip up plastic bag
Try to remove the majority of air from bag to allow the flank steak to truly marinate
Refrigerate. Let marinate for up to 8 hours
Cook at 375 degrees for 30 minutes (until at least 140 degrees internally), flipping half way
…while meat is in the oven…
Chop green onions and mushrooms
Saute green onions and mushrooms in a pan with approx 1 tablespoon olive oil
Wookie Cookie Recipe – May the 4th Be With You
for original recipe click here
- 2-1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1-1/2 tsp vanilla
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
Combine flour, baking soda, salt and cinnamon in a mixing bowl.
In a separate bowl or in your mixer, combine butter, brown sugar and white sugar.
Using an electric mixer set on high speed, beat together until well-blended and creamy (about 3 minutes).
Beat in your eggs and vanilla.
Mix until completely combined.
Add the flour mixture and beat until completely combined.
Using a wooden spoon, mix in your chocolate chips.
Scoop up a rounded tablespoonful of the dough and drop onto baking sheet.
Bake in a 375 degree Fahrenheit oven until golden brown – about 10 minutes.
Let cookies cool in pan for 5 minutes then transfer to a wire rack to completely cool.
Honey Mustard Sauce
Honey mustard is one of those sauces that makes you excited, like drooling excited. Now you can make your own and its easier then you might have thought. One way to really make it special is to use The Mustard Man’s ‘Simply Horsey’ mustard as your mustard base. This gives it that light kick you want in a good honey mustard.
This is the perfect dip for your Easter ham and for those left over Easter Ham sandwiches!
Take 3 tablespoons of Mayonnaise
Add 1 tablespoon honey
Add 3 tablespoons of The Mustard Man ‘Simply Horsey’ mustard
Mix well and enjoy!