Rainbow Pasta Salad

Colorful dishes are so much more appetizing. Don’t you think so?  I’m hoping your kids share the same thoughts. If you’re shaking your head saying my kids won’t ever eat a bell pepper, you won’t ever know until you try. It’s all about exposure, continuous exposure. Both my boys including yours truly despise raw tomatoes. I can eat it cooked, in sauce or any other way but ask me to eat it on a burger or a salad, and I’ll turn away. My oldest after 4 years of offering, finally loves them! So my blanket statement is keep trying. Yes, it’s frustrating but worth it in my opinion. This Rainbow Pasta Salad may get picked from, but the combination of flavors is so good.

Sometimes combining colorful foods and calling it something fun like rainbow pasta for instance, makes it more appetizing. This rainbow pasta salad recipe is fresh and flavorful. Best of all it’s super easy.You can place a piece of pasta and a small bell pepper on a fork and give your child the fork.

If your kids don’t like it, I’m sure the adults will.

This is also perfect for summer barbecues especially potlucks. I’m always scrambling to come up with something easy that holds up the night before. I always bring the same thing, and though everyone loves my other pasta salads or desserts, something new is always nice. It feeds man and is relatively inexpensive.

All you pretty much have to do is a little prep work and cook pasta.

 

Rainbow Pasta Salad

Ingredients

  • 1 16 oz bag tri-colored pasta, cooked
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • ¼ cup red onions, diced
  • 1 4 oz can sliced black olives
  • 1 cup cubed pepperonis or ham
  • ½ bottle Italian dressing
  • ½ cup shredded cheddar cheese

Instructions

  1. Cook pasta per box instructions
  2. Pour cooked pasta in a large bowl. Add in diced peppers, red onions, olives, and pepperonis.
  3. Pour in Italian dressing. Top with cheese. (Feel free to cut cheese cubes into a star shape for some fun!)
  4. Cover and let chill in refrigerator to let flavor develop for best results. Serve cold.
https://easytoddlermeals.com/2018/07/rainbow-pasta-salad/

Looking for more pasta dishes? Try my Asian Inspired Bow Tie Pasta, still my favorite to this day!

One Pot Instant Pot Chicken Teriyaki Rice Bowls

Do you own an Instant Pot yet? It’s the ultimate mom life saver. I use it weekly to cook spaghetti in 8 minutes, tender beef stew in half the time and these one pot instant pot chicken teriyaki rice bowls. If you don’t know what it is, it’s an all in one pressure cooker that doubles as a rice cooker steamer even a cheesecake maker!  My youngest is extremely clingy these days (no he hasn’t changed).  Frankly he won’t let me cook these days so any type of one pot meal that doesn’t need babysitting is perfect for our family right now. If you’re still reading though, you probably own one so I’ll spare you the praise. This is NOT a sponsored post, but as you may already know I love sharing tips to make your life easier.

 

So lets talk teriyaki chicken. I think it’s pretty much up there with the chicken nuggets category. I get dozens and dozens of messages from moms saying, ” my child only eats teriyaki chicken or nuggets.”  That said, It starts to get pricey if you buy take out everyday. So here’s a fast easy fix.  You can choose whichever teriyaki sauce your child prefers  or which ever one suits your nutritional needs. Some are higher in sugar than others with more additives, so feel free to choose what you like.

 

15 Minutes and you have dinner on the table!

Another tip to include more veggies into this dish is to add steamed cauliflower into the rice once already cooked. I love the frozen kinds that you steam in the microwave. Just adding a tablespoon into a rice serving gives a boost in nutrition. Without further ado, here’s how to make this super easy dinner!

First you want to pour oil, water, bouillon, and salt into the Instant Pot Bowl. Press the “saute” button and cook until the bouillon cube dissolves (about 5 minutes) Push “cancel.”

You’ll then want to add in the rice and stir until covered by water. Gently place chicken tenderloins on top of the rice.

You’ll then pour your teriyaki sauce, garlic, and ginger on top of the chicken. Lock the lid and seal the valve. Cook on manual high pressure for 4 minutes. Yes, just 4 minutes. Let it natural release for  8 minutes.

Release the valve to venting, open and place broccoli in the pot. Lock lid and seal valve again, for another 5 minutes. By the way you don’t add the broccoli until now so it won’t get soggy. Trust me I’ve tried to save time, but failed!

Release and open lid. Remove chicken and cut into cubes or strips. Mix it back into the rice and combine. Dish in bowls and top with sesame seeds and additional teriyaki sauce if desired. Serve immediately while warm. Enjoy!

recipe

One Pot Instant Pot Chicken Teriyaki Rice Bowls

Ingredients

  • 1 teaspoon avocado or olive oil
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 teaspoon salt
  • 2 cups white Jasmine rice
  • 8 frozen chicken tenderloins (Kirkland brand from Costco are most moist)
  • 2 cups teriyaki sauce
  • 2-3 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 1 cup broccoli florets
  • Sprinkle sesame seeds

Instructions

  1. Pour oil, water, bouillon, and salt in Instant Pot bowl. Press “Saute” button and cook until cube dissolves, about 5 minutes. Push “Cancel.”
  2. Add in rice and stir until covered by water. Gently place chicken tenderloins on top of rice.
  3. Pour teriyaki sauce, garlic, and ginger on top of chicken. Lock lid and seal valve. Cook on manual high pressure for 4 minutes. Let it natural release for 8 minutes.
  4. Release the valve to venting, open and place broccoli in the pot. Lock lid and seal valve again, for another 5 minutes.
  5. 5. Release and open lid. Remove chicken and cut into cubes or strips. Mix it back into the rice and combine. Dish in bowls and top with sesame seeds and additional teriyaki sauce if desired. Serve immediately while warm.
https://easytoddlermeals.com/2018/07/one-pot-instant-pot-chicken-teriyaki-rice-bowls/

If you’re still reading and  haven’t an instant pot yet, it might a good idea to add it on your wish list! On a side random note, I have a deals page where I post deals including instant pot sales when prices drop.

*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!

Cherry Peach Yogurt Bark

I just love easy peasy recipes. And this one takes the cake! For hot summer days,  it’s easy to grab super sugary ice pops or ice cream from the store. Before you do that though, give this Cherry Peach Yogurt Bark a shot. By the way, I do give my kids an occasional treat, and we definitely have a drumstick here and there. But this one is guilt free! It’s packed with protein from Greek yogurt and nuts and tons of fruit.

Yogurt Bark

This recipe has such minimal steps I’m not sure I could fill up this blog post. It’s seriously that easy.

Do you have a favorite yogurt? If you do, then use it. We love so many varieties, so it’s not hard to choose, but I would suggest a flavored one. You can also choose plain greek and just add some honey. We always use ones with flavors already in it, because it’s just one less ingredient to buy and add. You’ll then want to buy the toppings. Cherries go so well with peaches and pistachios that I made this yogurt bark this flavor.

You’ll then need to prepare a baking sheet and cover it with parchment paper. Pour the greek yogurt then add toppings. Freeze for at least 3 hours, and it’s ready to be eaten!

So good and so simple.

recipe

Cherry Peach Yogurt Bark

Ingredients

  • Greek Yogurt With Honey (or flavor of choice)
  • Peaches, sliced
  • Cherries, pitted and halved
  • Pistachios, peeled

Instructions

  1. Line a baking sheet with parchment paper
  2. Evenly spread the greek yogurt
  3. Add toppings as desired.
  4. If you like the fruit and nuts incorporated, you can mix it in a bowl and then spread it on the parchment paper
  5. Freeze a minimum of 3 hours
  6. Enjoy immediately
https://easytoddlermeals.com/2018/07/cherry-peach-yogurt-bark/

Thank you Superfresh Growers for sponsoring this post. Be sure to check out these hidden veggie popsicles too!

Super Berry Muffins

It’s that time of the year! A time for tasty summer fruits and vegetables. I’ve recently found some great deals on bulk strawberries at my local grocery store and some days I’m left with too many.  Just too many to eat before they go bad.  Let’s just say I get carried away and buy too many  when there is a sale. I created these Super Berry Muffins recipe so I can use up some of the berries because my kids will never pass up a muffin!

Muffins

Berry Muffins

These very berry muffins are easy for busy mornings and I also pack them for snack. Just make sure you use sweet strawberries and blueberries or else you’ll have a sweet and a little sour muffin. What I love about my recipe is its very flexible as far as the amount of sugar is used. Depending on your desired taste you can make it less or more. I’ve used half a cup, a fourth, or even a whole cup of cane sugar before.

If you can mix a cup of coffee you can totally do this! First you mix the wet ingredients, then the dry then you mix them both together!

I also made them more festive by using vegetable cutters similar to these to add a little fun to the muffins.

 

Berry Muffins

A great treat for a summer day!

 Recipe

Super Berry Muffins

Ingredients

  • 2 c. all-purpose flour
  • 3/4 c. sugar (can make it to 1 c. for a sweeter muffin, or 1/2 c. for a less sweet)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 c. milk
  • 1/2 c. coconut oil, melted
  • 1/2 tbs vanilla
  • 1 c. chopped fresh sweet strawberries
  • 1/3 c. fresh sweet blueberries

Instructions

  1. Preheat oven to 350F
  2. Prepare and chopp strawberries
  3. In a bowl, mix wet ingredients (except fruit)
  4. In another bowl, mix dry ingredients
  5. Combine dry ingredients with wet, until well incorporated. Tip: There will be clumps, do not over mix!
  6. Fold in fresh fruit
  7. In a greased muffin tin, add mixture all the way to the rim for a muffin top. Top with more fruit if desired, using a cutter
  8. Bake for 17-22 minutes, or until a toothpick comes out clean
  9. Tip: Use sweet strawberries and blueberries, otherwise your muffin will be a little sour. Also, make sure your coconut oil is melted, otherwise it will be lumpy
https://easytoddlermeals.com/2018/06/super-berry-muffins-2/

Thank you Bobs Red Mill for sponsoring this post. Fun fact: It took 2,000 photos to finish this video!

*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!

 

Breakfast Burrito Cups

After countless tries of getting my kiddos to eat burritos or tacos without a huge mess to cleanup, I found a solution! These breakfast burrito cups are delicious and makes life so much easier. I don’t know about you but every time I make a burrito or taco, 3/4 of it ends up on the floor. Either I need to improve my ninja burrito making skills or my kids are just too young.

What I love most about these breakfast burrito cups is how incredibly versatile they are. If you have a picky eater you can finely grate zucchini in it. They won’t be able to see it through the egg. It’s also virtually tasteless just don’t add too much. You can add mixed vegetables as well or just plain cheese or even cooked bacon. It’s totally up to you and your family!

Getting your children involved in the process of cooking makes it more likely for them to try the food they make. You can essentially have an omelet bar and have them choose what they want to put into their breakfast burrito cups.

What you want to do first is prepare all the fixings. Cut the vegetables you want to add in, or the turkey or ham. You can also steam vegetables like below.

You’ll then whisk some egg and milk together with your seasonings of choice. It can be as simple as salt or pepper. For more adventurous palates you can use onion powder or even a dash of curry powder. It all really depends on your taste buds. Next you’ll cut the tortilla into fours (shown in the video). It’s best to pick larger size tortillas so it can fit into the muffin tins nicely. Don’t forget to generously grease your muffin tin with cooking spray. You’ll then fill the cups with the egg/milk mixture and add your toppings of choice.

Bake it until the egg is cooked and voila! Breakfast is served. You can cover the pan with foil for a softer tortilla or uncovered for a crispier tortilla. I love it both ways!

These breakfast burrito cups are also good for freezing for hectic mornings. It’s obviously not the same as fresh, but great on a pinch!

Recipe

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Yield:  12-15 bites

Breakfast Burrito Cups

Ingredients

  • 8 Eggs
  • 1/4 C..Milk
  • 5-6 Tortillas (depends on size)
  • Dash of Garlic powder, onion powder, salt and pepper
  • Toppings of choice
  • Shredded cheese, ham/turkey bacon, garden vegetables

Instructions

  1. Preheat oven to 350F
  2. In a bowl, mix eggs and milk. Set aside
  3. Using a pizza cutter or knife, cut tortilla in fours (see video)
  4. Grease a muffin tin with cooking spray and carefully push in cut tortilla
  5. Fill tortilla with egg mixture and toppings
  6. Add cheese on top
  7. Cover with foil and cook for 20-25 minutes
https://easytoddlermeals.com/2018/06/breakfast-burrito-cups-2/

Freeze in ziplock bags and heat in the microwave for 1 minute. It may vary with several cups in the microwave, i tried it with one.

Music: Purple Planet.com

No-Bake Mini Berry Cheesecakes

Hope you all are having a wonderful day!

I’ve decided to have some of my favorite bloggers guest post every so often. My goal is to get more recipes to you, so you have more recipe choices for your family!

Today Joy of Lunches + Littles is sharing a no-bake mini berry cheesecakes recipe.   She shares all sorts of tasty, kid-friendly recipes . She also shares her on feeding and meal times. Not only does she love making meals fun with the use of natural pops of color and unexpected flavor combos. Joy enjoys posting about how she gets her family to not only eat, but eat lots of healthy options.  She’s no rookie in the “feeding kiddos department”, because she’s a full-time Mama to three little ones (ages 2, 3 and 4 years).

Without further ado, I’ll hand it over to Joy.

Happy Memorial Day Weekend! Any big plans? Do you attend a big get-together, or keep things a little closer to home?

My family and I are heading off to a larger gathering of family on Monday morning, and we are really looking forward to it. I am in charge of a few kid-friendly side/ treat options for after lunch, as well as a big ole’ fruit bowl and homemade fruit dip. I’m also bringing some of these No-Bake Mini Berry Cheesecakes w/ Granola Nut Crust.

What about you? Are you still looking for last-minute dessert idea? Or perhaps just a fun treat to make for your family? Well, youre in luck! These mini cakes are such a cute little treat, and they are made perfectly festive with an assortment of fresh berries on top. So delicious!

My kids love a special treat, especially for a family get-together and I’ll be honest–So do I! And, I love how easy these no-bake mini berry cheesecakes are to make, and how they are the perfect size for little or big hands. This recipe is also a great one for getting your kids in the kitchen with you. I use a stand-mixer to combine and beat everything (though you can also use a hand mixer), and my oldest two just love helping with turning on and off the mixture and checking to see if things are just right.

No Bake Cheese Cake

See the full recipe below, and I hope you enjoy this festive treat. And, with the red, white and blue – these would also be great for the 4th of July (if you are anything like me and already planning ahead for that)!

REcipe

No-Bake Mini Berry Cheesecakes

Ingredients

  • INGREDIENTS (for the crust):
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/4 cup pecans
  • 1/4 tsp vanilla extract
  • 1-2tbsp water*
  • 3pitted dates
  • INGREDIENTS(for the filling):
  • 1/8 cup cold water
  • 1/2tbsp unflavored powdered gelatin (I use Knox)
  • 1 and 1/8cup whipping cream
  • 1, 8 ounce packageof cream cheese (room temp)•1tbspfresh-squeezed lemon juice
  • 1/3 cup sugar
  • 1/3 cup sour cream
  • 1 tsp. pure vanilla extract
  • 1/2 tsp kosher salt
  • *You will also need assorted fresh berries as shown, a muffin tin and muffin/ cupcake liners

Instructions

  1. Place muffin/cupcake liners in wells of a regular-sized muffin/cupcake pan.
  2. Set aside.
  3. Then, start making your crusts: In a large capacity food processor, combine all of the crust ingredients, minus the water, and process until a sticky dough starts to form.
  4. Then shut off and add in a little water.*
  5. Start with just 1 tbsp and see if it is moldable enough for the crust (you want something that is still clearly made up from pieces of nuts –be careful not to over process).
  6. Add more water as necessary.
  7. Once you have your “dough” ready to go, press it into the bottom of your prepared pan (in liners).
  8. Press down/smooth as much as possible.
  9. Then place pan in the freezer for 1 hour.
  10. While dough is firming in freezer, start working on your filling...
  11. Pour cold waterinto a small saucepan(your smallest one, as it is only a little water!) and sprinkle gelatin over top water. Let sit for 5 min.
  12. Then, gently whisk mixtureand cook over medium heat until the gelatin dissolves completely.Remove from heat and set aside to cool.
  13. In a large mixing bowl or stand mixerbowl, beat whipping cream until thickened and stiff peaks form.Set aside.
  14. If using a stand mixer and you only have one mixing bowl, remove cream from that bowl and place in another bowl. You need to use the stand mixer again in the next step!
  15. In a separate bowl or empty stand mixer bowl, combine: cream cheese, lemon juice, sugar, sour cream, vanilla and salt.Beat until completely smooth.
  16. Next, add a small amount of the cream cheese mixture (above) to the gelatin you set aside earlierto cool. Whisk until well combined.
  17. Then, fold that combined gelatin mixture into the remaining cream cheese mixture.
  18. Fold together until completely smooth.•When time is up, remove prepared crusts from freezer, and divide filling between the crusts as shown below.
  19. Smooth out the tops, as needed.Then, place mini cheesecakes backin freezer for 2 hours, or refrigerate overnight (if time allows).
  20. Prior to serving, top with fresh fruit of choice: for these I used: blackberries, raspberries, strawberries and blueberries.
  21. For an extra festive touch, try using a mini food cutter to cut out star shapes, as seen above!
  22. If traveling with these, freeze prior to taking them. Or keep in a cooler. You want these to be served chilled
https://easytoddlermeals.com/2018/05/no-bake-mini-berry-cheesecakes/

Thank you Easy Toddler Meals for having me here to share today. For more delicious, colorful recipes that are both vibrant and nutritious, be sure to check out my feed, @lunchesandlittles, where I am serving up easy and family-friendly dishes, treats and more all the time!

Avocado Hummus Roll Ups

Anyone else having a hard time with lunch ideas? I’m always looking for fast and easy nutritious mid day meals. Sometimes peanut butter and jelly sandwiches just doesn’t make the cut anymore. I love adding this Avocado Hummus Roll Ups recipe to the rounds to change it up a bit. I couple it with some dairy free yogurt and it’s a huge hit!

Avocado Hummus Rolls

A word on picky eaters. Just like many adults, at least me anyway, I get bored of eating the same foods everyday. Making it a different shape or size brings a new dynamic to a meal. These look like sushi rolls and are so fun to eat! They’re perfect little bite size sandwiches.  These Avocado Hummus Roll ups are also vegan and vegetarian for folks on a specific diet.

Also, hummus is best tasting in room temperature, so I’ve packed these on road trips before. It is however, a perishable item so I’d pack an ice pack in your kids lunch to be safe. You can also spritz a little lemon to prevent browning if your kids care about the change in color.

Avocados have more than 20 vitamins and minerals .On a recent trip to the farm, I learned a fun fact. Anything with a seed is a fruit, at least from the botanical standpoint. So essentially an avocado is a fruit. Would you believe that beans, corn, bell peppers, and eggplants are all fruits? So even nuts are fruits. Grains, which are really just oversized seeds, are also fruits. Anyway, I thought that was a fun fact!

Recipe

Avocado Hummus Roll Ups

Ingredients

  • Avocado, thinly sliced
  • Bread
  • Hummus

Instructions

  1. Using a rolling pin or glass, flatten bread completely
  2. Remove crusts if deisred
  3. Spread hummus on bread making sure to add on ends for easy sealing
  4. Fill with a couple thin slices
  5. Roll and cut if desired
https://easytoddlermeals.com/2018/05/avocado-hummus-roll-ups/

Another fun fact: Did you know this is all paper and takes about 1,000 photos to create?

Thank you Califia Farms for sponsoring this post.

Crispy Parmesan Chicken with Creamy Lemon Sauce

The lemon tree in my back yard is overflowing with lemons. Problems is, a girl can only make so much lemonade right?  This is how this recipe came about, coupled with the rarity of being able to go out with toddlers.

Before kids, trying new restaurants was my hobby. It’s probably because I loved it when other people cooked for me. Of course it’s the best thing when someone else cleaned up too! Not to  Yes, we could have gone out for dinner and ordered this somewhere, but that would have taken more than the 30 minutes it takes to whip this up. The husband offered to clean after so it was a win win for everyone.

Furthermore, my boys have an appetite of teenagers and it gets pricey. I remember enjoying this dish at a restaurant in downtown Los Angeles, and I was craving it. Crispy Parmesan Chicken with Creamy Lemon Sauce

On any given day I’ll have chicken in the refrigerator.  I almost always have some form of pasta in my pantry.  Crispy Parmesan Chicken is always an easy fix.  It’s hands down one of my favorite 30 minute recipes for white sauce pasta. It’s incredibly delicious and my whole family enjoyed it. My toddler enjoyed the chicken more than the noodles, however.  I mean it’s pretty much a chicken nugget right? On some occasions,  I’ve also added spiralized zucchini to the noodles to add some veggies to the dish. I have also paired it with some steam veggies on the side to make it a complete meal.

Crispy Parmesan Chicken with Creamy Lemon Sauce

Tastes like a gourmet chicken nugget! Makes everyone in the family happy!

Try this Crispy Parmesan Chicken with creamy lemon sauce recipe on a weeknight or weekend and enjoy.

Parmesan Chicken in Creamy Lemon Sauce

Ingredients

  • 6 small chicken thighs
  • 6 tbs. butter, divided
  • 1/2 c. bread crumbs
  • Dash of onion powder
  • Dash of garlic powder
  • Dash of italian seasoning
  • 1 c. grated parmesan cheese, divided
  • 1/4 c. flour
  • 1/2 c. heavy whipping cream
  • 8 oz thin spaghetti noodles
  • Juice of 1/2 lemon
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Instructions

  1. Cook noodles per box instructions, set aside
  2. In a bowl, melt 4 tbs of butter in the microwave
  3. In another bowl, mix bread crumbs, dash of onion, garlic, and italian seasoning, 1/2 c. parmesan cheese, and flour
  4. Dip chicken in the melted butter then bread crumb mixture
  5. Melt 2 tbs of butter in a large skillet and cook chicken on medium heat and 165f internal temperature
  6. In a medium skillet, add cream, cheese, lemon juice, garlic powder, salt and pepper. Whisk until it starts to thicken
  7. Add cooked pasta to cream sauce, top with chicken
https://easytoddlermeals.com/2018/05/crispy-parmesan-chicken-with-creamy-lemon-sauce/

 

For a lower carb option try this Baked Parmesan Chicken “Pasta” recipe.   It’s a similar recipe where I combined zucchini noodles to the dish, just a different sauce.

This recipe was adapted from The Recipe Critic

Quinoa Breakfast Bowl

I’m always looking for fast protein rich breakfast options.  When I start my day with a protein filled breakfast I feel full longer.  Plus, I don’t know about you, but my kids will eat carbs all day if I let them. It’s important for me to try to keep their meals balanced.  I came up with this quinoa breakfast bowl recipe because both my sons are currently on an oatmeal strike. No matter what I put in their oatmeal they reject it. I wanted to change it up their breakfast options.

This adds a different texture to the mix and since my kids love granola and nutty, this was worth a try!

Quinoa Bowls

This is also great for oatmeal lovers. It looks very similar to  oatmeal right? It does however have a slightly different texture.  If your child is extremely picky you can always mix in some cooked quinoa first into their oatmeal to ease them into it.

If you’ve been following me a while, you know I’m big on introduction and exposure of foods and textures. From the beginning, I tried to expose my kids to different textures. It creates a diverse palate and it’s great to introduce a variety before they form opinions. It’s great to introduce different textures to younger children early. We followed baby led weaning, and in my opinion it’s paid off.

Quinoa is also a great alternative to rice cereal. The super food has a ton of nutrients.  t has twice the protein content content of rice or barley. It’s also a great source of calcium, magnesium, manganese, and vitamins and fiber.

You can also make this the night before, warm it up when needed and add a little more almond milk if your kids it less thick.

Quinoa Breakfast Bowls

Quinoa Breakfast bowl recipe

Quinoa Breakfast Bowls

Ingredients

  • 1 c. Quinoa
  • 2 c. Almond milk
  • 1 tbs. peanut butter (optional)
  • 1 tbs. maple syrup, to taste

Instructions

  1. In a medium size sauce pan, add quinoa, almond milk, peanut butter, and maple syrup
  2. Simmer in medium heat for 15 minutes or until quinoa is cooked
  3. Add more almond milk if you'd like a thinner consistency
https://easytoddlermeals.com/2018/04/quinoa-breakfast-bowl/

Looking for more breakfast options? Try this  No cook Overnight Chia Oatmeal recipe

Thank you Califia Farms for sponsoring this post.

Sunshine Egg Pies

Keeping an egg on a piece of toast is never easy with toddlers. One part falls to the ground, the other lands on their head.  You feel me? After months of getting my youngest to eat a breakfast sandwich, I threw in the towel. At least for now anyway.

No toddlers? Not to worry – both my husband and I devoured these! These sunshine egg pies are perfect for breakfast. If you cook it long enough it would work for on the go car rides too! You can even scramble the egg if you choose prior to filling the rectangle.

Trying to get your family to eat more veggies? Rest assured, there’s a one in these. I  get comments all the time about how their kids would pick out vegetables off anything and everything.  This one is nearly invisible and is also hidden under an egg. I mean peel a  zucchini and it’s pretty much white.  Just saying.   The entire dish  takes less than 10 minutes to make so it’s definitely doable on weekday mornings! You can even cook the night before and throw it in a convection oven for fast heating.

Sunshine Egg Pies

These egg pies are customizable too! Add any seasoning you like. You can go bland, salt and pepper, or our favorite is  Everything but the Bagel Seasoning . If you’re adventurous you can try other seasonings as well. If you’re looking for a no-salt seasoning we often use 21 Seasoning Salute as well!

I’m huge on offering foods in its natural state and colors. You can leave a little peel on the zucchini and then grate it.  It will look like something below. Showing the green vegetable helps kids’ become more adventurous when it comes to eating.  Have them take a bite of the hidden kind and a bite of the other. They’ll soon realize it tastes no different.  I know, i know It’s hard to convince a toddler sometimes, but it’s always good to try.  It takes some effort, but in the long run it’s paid off for us.

P.S. I  completely understand it may be impossible for some of your eaters, but  it’s just a suggestion! I personally, do lots of hidden veggie recipes for my readers, but I always try to always serve the hidden foods in its natural state.

Sunshine Egg Pies

recipe

Sunshine Egg Pies

Ingredients

  • Crescent rolls, store bought in the tube - we love the organic ones, but any will do
  • Zucchini, peeled and grated
  • Parmesan cheese, shredded
  • Eggs
  • Seasoning of choice - we used Everything but the Bagel Sesame Blend

Instructions

  1. Preheat at 400F
  2. Roll out the dough on parchment paper. Depending on what brand you use you may or may not need paper
  3. Pinch perforations together in each square to seal the dough
  4. Form rectangles and fold up edges about 1/2 inch around each rectangle
  5. Sprinkle grated zucchini
  6. Sprinkle Parmesan cheese
  7. Crack an egg in each rectangle
  8. Top with seasoning of choice (we used Everything but the Bagel Sesame Bland)
  9. Bake for 8-10 minutes depending on how cooked you'd like your egg yolk
  10. Note: Depending on the size of the egg and rectangle, you may have to reduce the egg white to prevent spillage
https://easytoddlermeals.com/2018/04/sunshine-egg-pies/

Note: To be safe, cook the eggs well done for kids. The shot below was my portion, lol.

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Looking for more breakfast ideas? Try these Mummy Egg Boats 

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