I’ve made something like these French toast roll ups in the past with other ingredients. This version this includes ones that are more ready available. You’ll probably find what you need in your refrigerator now. It’s a great way to make a meal more fun for the kids and packs in protein and fruit. The fillings are endless!
Veggies. These fiber rich foods are oh so good for you, but oh so hard to get your kids to eat it. At least that’s what I gather from the dozens of messages I get from all of you. If you’ve followed my blog or social media you’ll see I try to offer my kids veggies at every meal. I came up with this hidden veggie egg salad recipe while trying to fulfill this goal. It was one of those days where I knew we would be home late for lunch and I had to prepare something quickly. I boiled some eggs in the morning with the plan of making egg salad. Then, as expected when I got home, had not much time before nap time. I looked in the refrigerator, combined a few things and voilà, almost all the food groups in one bite.
Tip: You can also just steam some cauliflower and smash it, or cook some rice cauliflower with a little olive oil.
P.S. If you have a super picky toddler with texture issues, you can cut the cauliflower amount to 1/2 tsp., but honestly you can’t hardly taste it! You can also just use avocado only, that in itself has much more nutrients than just mayonnaise.
Frozen to the dinner table in less than 30 minutes! That’s my kind of dinner. This Asian glazed salmon is perfect for busy days and last minute meals. Pair it with some steamed veggies and brown rice and it’s a perfect meal. The slightly sweet and salty flavor makes it also appealing for kids. If your family likes the teriyaki, you must give this dish a try. Put it this way, if you can mix a cup of coffee, you can definitely mix this easy marinade!
P.S. For the perfect salmon, I would highly suggest buying a meat thermometer. The recipe says 15-20 minutes, but the best gauge is its internal temperature, since ovens vary.
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Every now and then memories come up from my childhood. I often think about what foods I ate growing up, especially when I’m trying to figure out what to fix for my kids. I grew up eating pan fried butter bananas. Whether it was for breakfast or a snack, it was such a treat! It tastes incredible, but the one I remember is packed with sugar. I made our traditional family recipe healthier and baby friendly. It has no refined sugar, but is still tasty. Plus, all you need is 3 ingredients!
Mornings are always rushed at my house. Whether it’s because I have to run to work, or if I’m in a hurry to get my youngest down for his nap. The start of our mornings are always challenging. Making these baby friendly muffins ahead of time saves me a ton of time. And yes, you can have veggies for breakfast!
Best of all, you can add toppings to these muffins like chocolate chips, or sliced almonds. I just choose to make it simple for my 10 month old. We don’t offer sugar quite yet, unless it’s non refined. But for my 3-year-old chocolate chips are fair game.
P.S. See that super cute ring I’m wearing? It’s from Emma J. Company. Part of the proceeds go to No Kid Hungry with each purchase from the Emma J. Dawn McCoy Collection, $6 goes to NKH. Here’s a closeup, it’s so lovely!
At nearly $5 dollars per small container, berries are an expensive staple at our house. On occasion when I find it by bulk, I do buy them. Problem is, when I do, they spoil so quickly. There’s always one moldy strawberry in the container that ruins the entire batch. So.. how do you keep berries fresh longer? Do a little prep work before you place them in the refrigerator!
The big bonus is you don’t have to wash them every time you take it out of the refrigerator. It’s also great for toddlers who regularly search the refrigerator looking for a snack. I won’t name any names, but I have said toddler living in my home. This quick procedure will naturally kill the mold spores and won’t spoil as quickly.
At our home, Thanksgiving means lots and lots of leftover food. Either we cook too much or we eat too little. I like to believe we eat too little, but that’s not likely the case. So what to do with all that stuffing and turkey? It’s always nice to have turkey and all the fixings for another day, but I can’t eat three times in a row. That said, if I change-up how it’s served, a few more days of turkey and stuffing is a-ok in my book. This stuffing muffins recipe is perfect for leftovers and is a big hit with the kids.
It’s like Thanksgiving all in one bite and is perfect for little fingers. These are also great for snacks on the go especially for those kiddos who love muffins. The cranberry adds the perfect sweetness to every bite and it’s simply delicious.
It’s easy. First you mix the egg and a little milk in a bowl.
In another bowl, mix your left over stuffing, cooked turkey, and spinach. We had creamed corn on our menu, and we ate it all. Since I always like to serve veggies whenever I can, I decided to add some chopped spinach. We love spinach because it’s relatively tasteless and isn’t bitter. You can add leftover chopped green beans or Brussels sprouts too.
Next it’s time to bring out your handy-dandy muffin tin. We use our muffin tin a lot around here. Don’t forget to grease it with cooking spray before filling I repeat, don’t forget to grease it. Or you will have to scrub and soak the tin for days. Trust me, I’ve learned my lesson. One time I had to throw the tin away!
Fill each circle with the stuffing mixture to about 3/4 full. You don’t want to fill it all the way because you need to leave a little room for the egg. You also want to loosely fill the tin. Don’t smash the filling in because you want the egg to get in between the stuffing.
Next comes the best part. Sprinkle some dried cranberries over the top to add a little sweetness.
Pour the egg mixture into the muffin tin leaving some room for it to expand.
Bake at 375F for 20 minutes or so and enjoy!
This is my contribution to Tori Spelling’s website. I recently met her and she’s the sweetest gal! She has a lot of great recipes there.
So many parents who write me asking how to get their kids to try new foods. Themed lunches are a great idea to entice them to take a bite. I’m fully aware some of us including myself may be too busy to create themed lunches all the time, but once in a while it may help your picky eater. Ps: If you DO create these lunches, that’s so awesome! I’m a firm believer that once your child at least tries something, they may give that new food a chance. These chickpea snack bites are a delicious protein and fiber addition to your kids lunch box.
Much like all dishes I make, this was inspired by my boys. My older son loves squirrels! He helped me make this with a cookie cutter. Here’s another tip for picky eaters who only eat white bread. I know some of you struggle with kids asking, “what are these black seeds on my bread?”. Right? Try mixing it up. Make a sandwich with one white bread and one wheat. We made the pine cone ish looking thing (I’m telling you I don’t this often), with a grape and a baby carrot. The leaf is a red apple which I carved quickly with a knife. And of course star of the box is the chickpeas. So yummy!
P.S. if you don’t give sugar to your child, you can always serve it plain or with parmesan and garlic.
After we made the lunch, we made eating the meal a fall activity. Every morning, two squirrels pass through our back yard. We went looking for them at lunch time. When we couldn’t find them, we set up a picnic blanket on leaves. They never show up when you want them to. I read a book and voila.. it was a fun day.
**Thank you Yumbox lunch for sponsoring this post. If you decide to make a purchase through the affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!
Is red pasta sauce getting old? I’m always trying to find other sauces for my pasta monsters, aka my two boys. Now that my second son is eating quite a bit, I try to make homemade as much as I can. This avocado pasta sauce is easy and tasty, with just a few ingredients. It doesn’t require cooking either so it’s perfect for leftover pasta. I don’t know about you, but I make enough pasta for an army. It never fails, I always have leftover.
Tip: if your avocado isn’t really ripe try adding some olive oil. Also, my video says 2 garlic cloves, but half of one or one small one should be plenty.
I love granola bars, especially chewy ones. I just don’t like the ingredients list on the store-bought ones. This chewy granola bars recipe has no refined sugar and only uses three ingredients, four if you add chocolate chips. You know.. it’s totally optional, but also totally necessary. You can also add cranberries or leftover Halloween candy, like m&m’s. It just depends how strict you are on sweets.
In just 15 minutes and voila, you’ll have a quick relatively healthy treat to share with the little ones. Note: No honey before one years old.