Category Archives: Homemade Toddler food

Pumpkin & Alphabet Soup

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Dalie loves pumpkin! (well me too!) So I made her this colorful and delicious soup.

Pumpkin is loaded with an important antioxidant called beta-carotene. (It help to reduce the risk of cancers..)

Last Fall we went to the pumpkin patch and I made a lot of preserves. I’ll do the same this year!

Servings

3 meals

Ingredients

* 1 tablespoon olive oil

* 1 green onion, chopped

* 1 1/2 cups Cinderella pumpkin puree (I used homemade)

* 2 cups vegetable broth

* 1/8 teaspoon dried thyme

* 1/8 teaspoon Herbes de Provence

* 1/4 cup uncooked alphabet pasta

Directions

* In a pot heat olive oil and green onion for 1-2 minutes.

* Add the puree, broth, thyme and Herbes de Provence. Bring to boil over medium heat.

* Stir in the pasta. Cook for about 10-12 minutes.

* Remove from heat.

* Serve or freeze.

Vegan Blueberry Mini Muffins

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Knowing that my daughter Dalie loves my muffins,  I decided to make her smaller one.. it’s a bite size for us adults, but she can cut them in two with her small hands.
It’s a great and healthy snack idea!

Servings

20-24 mini muffins

Ingredients

* 1/2 cup whole wheat flour

* 1/2 cup + 2 tablespoons wheat bran

* 1/4 teaspoon salt

* 1/2 teaspoon baking soda

* 1/2 teaspoon baking powder

* 1/2 cup almond milk (well you can also use soy, hemp…)

* 2 tablespoons unsweetened apple sauce

* 1/2 tablespoon molasses (to add some iron to the muffins)

* 1/3 cup fresh blueberries, cut in half

Directions

* Preheat oven 350’F

* In a bowl combine almond milk and wheat bran. Let the wheat absorb the milk. (Few minutes)

* In a bowl combine flour, salt, baking soda and baking powder.

* Add the molasses and the applesauce to the wheat bran. Stir in the dry ingredients to the liquid mixture. Add the blueberries and mix.

* Pour the batter into mini muffin pan and bake. The silicone molds are a great eco-friendly option. No need to throw papers muffins anymore.

* Bake for about 18-20 minutes. If a toothpick comes out clean, the muffins are ready.

Whole Wheat Waffles

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Few weeks ago I found a funny Sesame Street waffle maker in the clearance section of a store and since my daughter is a HUGE fan, I bought it!

Like always I make a larger recipe so I can freeze some.. once they are cooked, just let the waffles cool and then between each one put a little square of waxed paper (so they will not stick all together) and put everything in a large freezer bag or container. Like those from the stores, they will be easy to reheat in the morning, in the toaster for example. (But way better than the already made version!)

Servings

10 medium size waffles

Ingredients

* 2 cups whole wheat flour

* 1 tablespoon brown sugar

* 4 teaspoons baking powder

* 1/4 teaspoon salt

* 2 large eggs

* 1/2 cup fruit puree ( I used unsweetened apple puree)

* 1 3/4 cups plain almond milk (you can use regular milk too!)

Directions

* Heat your waffle maker.

* In a bowl (or in a stand mixer, Oh yeah I used my new Kitchenaid mixer!!) beat eggs until they are fluffy. Beat in all the remaining ingredients until the mixture is smooth.

* Spoon about 2-3 tablespoons (for a medium size waffle maker) onto center of each waffles maker plates. Close the lid and let them cook. They should be cooked in about 5 minutes but depending on the personal taste of everyone or the waffle maker it could take less or more time…

* Remove from the waffle maker and serve (you can add some toppings, fruits, yogurt, syrup..)

Green Risotto

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It’s a toddler recipe..

When I cook this recipe for Dalie, I have to stay away from pot because I am eating some … haha

Green veggies are really good for kids (and adults too!) They contain fiber, vitamins, minerals, and antioxidants which helps prevent cancer.

Servings

5

Ingredients

* 1/2 cup arborio rice

* 1 1/2 cups vegetable broth

* 1 tablespoon butter or margarine

* 1 medium green zucchini

* 10 medium asparagus (about 1 cup)

* 1 cup peas

Directions

* Wash and cut veggies. (Don’t peel the zucchini)

* In a pot, bring to boil over medium heat the vegetable broth and the rice. Reduce heat, cover and cook for about 20 minutes, stirring often.

* In another pot, steam cook veggies (about. Remove from heat and make a coarse puree with a food processor. Set aside.

* When the rice is cooked, remove from heat and add the butter. Let stand for 10 minutes.

* Combine the coarse veggie puree with rice and mix.

* Serve or freeze.

Vegan Fruit Pancakes

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Even if it’s in the Toddler recipes section… I love them a lot! You can make some for adults or kids.

A simple, delicious and nutritious recipe…

A good snack or breakfast idea!

Soy milk is a good source of proteins, calcium and omega-3!

(My big girl Dalie eating a pancake)

Servings

10 small pancakes

Ingredients

* 1/3 cup quinoa flour

* 1/2 cup + 2 tablespoons old fashioned oats

* 1 teaspoon baking powder

* 1/4 teaspoon salt

* 3/4 cup organic soy milk

* 1 ripe banana

* 1/2 cup fresh raspberries

Directions

* In a bowl combine quinoa flour, salt and baking powder. Set aside.

* In a food processor, reduce the oats into a coarse powder. Add in the flour mixture. Mix.

* Mash the banana and raspberries.

* Pour the soy milk, banana and raspberries into the flour mixture. Mix.

* Heat a skillet over medium heat. Pour the mixture with a ladle. Cook on one side until it became to make some bubbles. Cook on the other side.

* Remove from heat and serve!

Veggie Dish

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The spaghetti squash is a wonderful vegetable. We can use it to replace pasta.

So there is an idea of ​​meal made ​​almost entirely of vegetables.

My little Dalie really like a lot, especially with bread!

Servings

5 cups

Ingredients

* 2 medium carrots

* 1/2 pound cauliflower

* 1 lbs tomatoes, peeled and diced

* 2 cups cooked spaghetti squash (about 1/2 large squash)

* 1/2 cup shredded cheddar cheese

* 1 tablespoon fresh parsley, chopped

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Directions

* Cook the squash. Remove the flesh and keep 2 cups for this recipe.

* Peel and cut carrots and cauliflower. Cook them with steam until tender.

* In a saucepan, combine tomatoes, parsley and cooked vegetables.

* Use a hand blender until coarsely pureed. Add the cheese.

* Cook for about 2 minutes or until the cheese is melted.

* Serve over spaghetti squash.

* Serve or freeze.

* An effective method of preservation is freezing. Don’t forget to write the date on it. you can keep it for at least 1-2 months.