Lunchtime + Pancakes

My son only has one week of preschool left and I am so ready to take a break from packing lunches. We stumbled upon this easy lunch idea last week, and combining two meals has made both of us happy. If we have pancakes for breakfast I intentionally make extra, cut two in half, then place them in a container along with some maple syrup to dip them in. Putting the syrup in with the pancakes helps secure it and the extra lid on top prevents leaks. (I use small stainless steel containers I picked up at Target for the syrup, but I think these or any tupperware-type combo would work too.)

Below is my absolute favorite whole wheat waffle/pancake recipe, which I usually halve. If you like the convenience of a mix you can combine all the dry ingredients in a bag and just add the wet stuff later.

Combine:
2 C. whole wheat flour
1/4 C. sugar
1/2 tsp salt
1 1/2 tsp baking Soda
2 1/2 tsp baking Powder

add:
1/4 C melted butter or oil (I use butter)
3 Egg whites or 2 eggs (I use one whole egg with the half recipe and 2 whole eggs with the whole recipe. I figure my kids still need all the good stuff. You can separate the eggs and beat and fold in the whites at the end for extra good texture. It is good either way.)
Add buttermilk till the consistency is right. (With our waffle iron, these cook better if the batter is thicker.)

Stir completely without over stirring. Consistency should be not thick and not runny. The half recipe usually makes just under four cups of batter for me.

--Small frozen blueberries are a great addition. I have also started adding flax seed meal and wheat germ with the flour, probably about 1/4 cup or so for a half batch. The waffles are still light and delicious, but I would suggest making them plain first to get a feel for the batter. I also occasionally sub honey for the sugar and applesauce for the oil and they still work.

Shamrock Snacks

I've never had good luck getting my kids to eat bell peppers, but maybe this festive shamrock approach would clinch the deal?

Happy Baby Food Grinder

This food grinder is a must have for your little one! Making your own baby food has never been easier, and it's affordable too!

Snap Pea Christmas Tree

Simple, festive, and healthy!

{Idea and image via Little Nummies}

Funky Monkey Snacks

We have discovered a new favorite (and healthy!) snack: Funky Monkey freeze-dried fruit. These deliciously crunchy fruit bites have no added sugar and the tropical flavors are a big hit with the munchkins. My personal favorite, JiveALime (organic pineapple and lime juice), has the most unique and addiciting flavor - I find myself competing with the kids to grab the last piece out of the bag!

Buy them here, or check your local Whole Foods.

Funky Fruit Snack... for the picky eater.

RECIPE INGREDIENTS:
	Any kind of fruit of relatively the same size
	Options:
	Apples
	Pears
	Oranges

1. Slice two pieces of fruit that are relatively the same size and alternately stack the pieces, as shown.
2. Eat and enjoy.

Lifeway - ProBugs Organic Kefir for Kids

We have found a new favorite on-the-go snack: ProBugs Organic Whole Milk Kefir. My kids love kefir (a cultured milk product that tastes similar to a yogurt drink), but until now we could only buy it in large bottles. Small yogurt drinks were an easy substitute, but once the lid is off the bottle it is a mess waiting to happen. We tried using straws to contain the mess, but my daughter's "Jackson Pollock-style yogurt art" flicked all over my dining room put an end to that idea.



ProBugs comes in convenient no-spill containers that are perfect in lunches or just to throw in the bag or take in the car when you are in a hurry. They contain 10 live and active cultures (most yogurts have 2 or 3) to help your kiddos get all the good probiotic bacteria they need for good digestive health. ProBugs is available at grocery stores nationwide, including Whole Foods and Target.

Berry Yogurt Pops

We are reaching the end of blueberry and popsicle season, but these healthy homemade treats were too good and easy to not share the recipe:

1 can (81/4 0z.) pear halves in syrup
1 cup blueberries
2 cups low-fat vanilla yogurt

Drain pears, reserving liquid. Place pears, berries, and 2+ tbsp syrup in food processor or blender. Cover and mix till smooth. (Taste for sweetness. Freezing lessens sweetness, so add more syrup based on taste preference.) Pour into popsicle molds or small paper cups and insert craft sticks. Put in freezer and patiently wait till they are frozen!

The pre-frozen mix tasted so good we decided to have some "berry soup." The soup idea didn't go over so well with the wee ones so we made it a milkshake by adding a straw. Two snacks for the time of one is always appreciated in our house!

recipe via Parents
Go here for some more frozen treat ideas
Or check out this cool book

Packing lunches

This will be our first year of packing lunches for school and I have mixed feelings about it. The Today show had a great little blurb on how to pack lunches that will fill your kids with brain food and also appeal to their tastes.

They also recommend the book, "Eat This, Not That! for Kids" by David Zinczenko. I am definately going to check it out!

Peanut Butter Globe Gobs

I had been wanting to try edible play-doh with the kids and the simple recipe for Peanut Butter Globe Globs in The Toddler Cafe Cookbook got me excited enough to do it.

Rather than form balls I added a little water to make the dough a bit stickier and let the kids start eating and creating at the kitchen table. Between snacking and making snowmen and snakes we had a great time!

Peanut Butter Globe Globs
Makes 12 balls

1/4 cup creamy or chunky peanut butter
1/2 cup honey
1/2 cup nonfat dry milk
1/4 cup quick-cooking oats
1 cup crisp rice cereal or Cheerios, crushed (place in zip-top bag and crush with mallet or rolling pin)


Place all ingredients except 1/2 cup of the cereal in a bowl and mix. Form into 1-inch balls. Add the balls to the bag of remaining crushed cereal and shake and squeeze gently, coating them thoroughly.

Store in the refrigerator for about 5 days or in the freezer indefinitely.


*This was a fun and healthy snack+activity that we all enjoyed. I used "natural" peanut butter and it was plenty sweet. Next time around I might try using a bran/wheat flake-type cereal and toss in a little flax meal to make it even healthier. The recipe suggests combining cereals or rolling the balls in coconut, cocoa powder, crushed nuts, or sesame seeds to change things up a bit.

The Toddler Cafe: fast, healthy, and fun ways to feed even the pickiest eater is becoming a favorite in our house for kid-friendly foods that taste good and have us trying new things. The toddler truffles and treasure triangles are next on our list of recipes to try!

Jennifer Carden, the author, has a blog where she share recipes and fun food thoughts. There is a Watermelon Granita recipe on there that I can't wait to try out!

{This probably won't surprise anyone, but I thought I would offer this picture as a warning of what a 2-year old adds to the activity.}

Back to School Treats

With kids back in school, or soon to be, after school snacks are in full swing. And if you are like me, they are hard to come up with. This months Family Fun magazine was filled with fabulous and nutritious ideas. Two of my favorites are the Mini Caramel Apples and School of Fish!

More Bento Fun

I just ordered two of these Bento Boxes for only $10.50 each! I'm excited to try out Bento-style lunches this year - I like to think they'll help me add a little more fun and variety to the meals I am packing.

While looking for Bento lunch ideas I found three great preschooler/child Bento photostreams on flickr: Biggie's (from Lunch in a Box), Jennifer L's, and Wendy C.'s. Each stream has a variety of great lunch ideas whether you eat yours in a box, bag, or on a plate.

Happy Eating!

Just like Popeye!

We are spending so much time outside that I am not wanting to spend much time inside cooking meals. Our much-enjoyed spinach smoothie has become my last minute meal favorite.

Don't grimace! It is delicious and you would never guess it is full of greens. I used make sure my kids weren't looking when I blended in the spinach, but decided to forgo the covert operation last time and my son watched the entire process and still drank the whole thing! He loves it.

You can find the recipe on our original post, but don't feel like you have to stick to it too closely. I don't measure anything, usually just use pre-washed spinach, and switch up the fruit combinations occasionally. Just add enough fruit to get rid of the green tone and your children (and you!) shouldn't have a problem with it. Here's to no more begging them to eat lettuce . . .

Kidco BabySteps Food Mill

My daughter is about to start solid foods, and I am definitely in favor of making her food myself as opposed to going for the store-bought variety (as of right now...we'll see if I can follow through!) I really want the beaba babycook that we featured a while back. But while we are just starting out, we are going to stick with this easy hand mill by Kidco. It's perfect for those first fruits and veggies, and purees them perfectly.

Developed by a pediatrician, the BabySteps Food Mill is simple to use anywhere. All you need is your food and your hands, and you're good to go. It blends and purees fresh foods while separating bone, seeds, skin and other undesirable food parts. Oh, and it's BPA/phthalate free, which is always a plus.

You can buy it here.

Easy Meals {part four}

Desserts...


Watermelon Sorbet
INGREDIENTS:
500ml (2 cups) water
215g (1 cup) caster sugar
1.2kg seedless watermelon, rind removed, coarsely chopped
2 egg whites

PREPARATION:
1. Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.
2. Blend watermelon until pureed. Strain puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).
3. Add sugar syrup to watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set.
4. Roughly break up the sorbet with a metal spoon and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture.
5. Return sorbet to container and place in the freezer for a further 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.
6. Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm. Scoop into serving glasses or bowls and serve immediately.

Health Nut Oatmeal Cookies
INGREDIENTS

• 2/3 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground nutmeg
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped hazelnuts
• 1/4 cup sunflower seeds
• 2 tablespoons flax seeds
• 1/2 cup wheat germ

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and nutmeg.
3. In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, hazelnuts, sunflower seeds, flax seeds and wheat germ; gradually stir into the creamed mixture.
4. Drop by rounded spoonfuls, a couple of inches apart, onto cookie sheet(s).
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sautéed Apples
In a heavey cast iron skillet, sauté 6 apples (peeled and cut into chunks) in 4 tbsp butter, until golden. In the meantime, beat with a whisk (an electric beater is OK, too) 2 cups good quality whipping cream. When the cream thickens, add 1 tsp vanilla extract and a pinch of stevia powder. Serve the sautéed apple chunks warm with the whipped cream.

Easy Meals {part three}

Dinner:


Lemon Pepper Pasta and Asparagus

Prep Time:10 min

Start to Finish:25 min

Makes:4 servings

2	cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4	cup olive or vegetable oil
1	medium red bell pepper, chopped (1 cup)
1	lb asparagus, cut into 1-inch pieces
1	teaspoon grated lemon peel
1/2	teaspoon salt
1/2	teaspoon freshly ground pepper
3	tablespoons lemon juice
1	can (15 oz) Progresso® cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
	Freshly ground pepper, if desired

1.	Cook and drain pasta as directed on package.
2.	Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3.	Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Taco Soup
2-16 ounce cans kidney beans
28 ounce can tomatoes
2 pounds ground beef
1 cup water
2-3 Tablespoons taco seasoning

Have adult cook and brown hamburger. Child can toss all ingredients together in crock pot. Stir. Cook on low 6-8 hours or simmer on stove in saucepan for 15 minutes. You can serve this soup with tortilla chips, sour cream and shredded cheese if desired.


Simple Chicken Casserole
4 chicken breasts
can cream mushroom soup
½ bag of frozen peas or 1 can of peas (can substitute chopped broccoli)
1 Cup cheddar cheese
Salt, pepper, and paprika

Place chicken breasts in casserole dish. Pour cream of mushroom soup over the top of chicken spreading around to coat. Sprinkle with peas or broccoli. Adult should bake for 35-40 minutes at 375 degrees. Sprinkle with cheddar cheese and bake until cheese is melted. Serve with rice or noodles.


Do you have a favorite easy recipe? Please share it with us! Leave a comment or email tutusandturtles5{at}gmail{dot}com.

Finger Food!

This sandwich idea would not only keep my kiddos entertained for a good amount of time, it would get them trying some new flavor combinations!

via Martha Stewart

Easy Meals {part two}

Breakfast, for you ... and your kids' eating pleasure...

Oven Pancakes...
1. In 13x9 dish melt 4 Tablespoons butter by placing in a preheating oven.
2. In a bowl, beat together 4 eggs, 1 Cup flour, 1 Cup milk and ¼ teaspoon salt.
3. Pour mixture into baking dish over the melted butter.
4. Adult should bake in the oven at 400 degrees for 25 minutes until puffy and golden brown.
5. Sprinkle with powdered sugar and top with sliced or cut up fruit.


Yogurt Parfait...
In tall glass (so you can see the layered effect) layer the following ingredients in order.
Flavored yogurt of choice
Granola or dry cereal
Sliced or cut up fruit of choice
Layer on top of each other until glass is full.


Yogurt Pancakes...
1 egg
2/3 cup plain yogurt
2/3 cup milk
3/4 cup flour
2 Tablespoon maple syrup
Mix all ingredients together until well blended. Cook on a hot griddle or skillet.


YUM! Enjoy...

beaba babycook

I must confess that I always aspire to making my own baby food, but I've never followed through. The convenience of the Babea Babycook could change this for me. . .

"The French baby-food maker that has won praise throughout Europe is finally available to American families. This compact countertop appliance multitasks as a steamer, blender, warmer and defroster to prepare fresh, healthy meals for baby. It starts by steam cooking vegetables, fruits, meat and fish in less than 15 minutes, preserving their vitamins and flavors, then purees or blends them to the desired consistency. You can also use it to quickly reheat or defrost precooked foods. "

Find it at Williams Sonoma

Easy Meals {part one}

How do you turn a sandwich into a fun snack? Make it a stick-wich!

RECIPE INGREDIENTS:
	bread
	cheese
	lunch meat
	grape tomatoes
	lettuce
	pickles
	olive

1. Cut up cubes of bread, cheese, and lunch meat (we ordered 1/2-inch-thick slices of ham and turkey at the deli counter).
2. Slide the cubes onto a skewer with other foods your child likes, such as a grape tomato, a piece of lettuce, a pickle, or an olive.
3. Set out a side of mayo or mustard for dippin.
{recipe via familyfun.com}