Almond Butter and Jelly Muffins

 

 

• Nonstick cooking spray
• 1/2 cup almond butter, or any creamy nut butter you like
• 1/2 cup carrot puree, or jarred baby food
• 1/2 cup firmly packed light or dark brown sugar
• 2 tablespoons margarine spread
• 1/2 cup plain yogurt
• 1 large egg white
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup jelly

Directions:

1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with baking cups
2. In a large bowl, beat the almond butter, carrot puree, sugar, and margarine with a wooden spoon until well combined. Stir in the yogurt and egg white.
3. Add the flour, baking powder, baking soda, and salt. Stir until just combined, but do not over mix-there should be some lumps in the batter.
4. Divide the batter among the muffin cups and drop a nice spoonful of jelly on top of each.
5. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean, 20-25 mins. Add more jelly to the top if desired.
6. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.

Tacos- from Decepitvely Delicious

If your toddler isn't eating as many veggies as you would like, this meal is a terrific way for them and you to get them into your daily diet.

 

Nonstick cooking spray

1 tablespoon olive oil

1 pound ground turkey

1, 14oz can crushed tomatoes, with their juice

1/2 cup sweet potato puree

1/2 packet taco seasoning

1 package taco shells

1/2 cup shredded cheddar cheese

your favorite toppings: avocado, lettuce, sour cream, tomatoes

 

Directions:

1. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil, Add the meat, breaking it up with a spoon. Brown for 4 to 5 minutes, stirring occasionally.
2. Stir in the tomatoes and their juices, vegetable puree, and seasoning mix. Reduce the heat to low and simmer until the meat is no longer pink and the mixture begins to thicken, 10 to 15 minutes longer.
3. Fill the taco shells with the meat mixture, cheese and your favorite toppings! 



Dip BABY! My toddler LUVS dips!

Claire is really into dips! Her latest favorite is sour cream...so, I needed to make it a little healthier and this recipe from Deceptively Delicious was a hit with her and I liked it too.

 

 I place two different types of crackers, veggies, and/or chips on the plate with a couple types of dip (guacamole, salsa, hummus) and she has a ball!

 

Ranch Dressing Dip

 Deceptively Delicious

1 cup low fat buttermilk 1 cup canned navy beans or great northern beans 2 tbsp low fat sour cream 1 clove garlic, chopped 1 tbsp grated Parmesan

1 tbsp dried parsley flakes 1/2 tsp salt 1/4 tsp pepper 1/8 tsp chili powder

First drain, rinse and mash the beans. Set aside.
Mix the buttermilk, beans, sour cream, garlic, Parmesan and seasonings in blender until smooth!

 

Hummus, salsa and tuna fish salad are great dip options

Oatmeal Cookies

Ingredients

1 cup whole wheat flour
1 cup old fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup firmly packed light or dark brown sugar
6 Tablespoons trans-fat-free soft tub margarine spread, chilled
1/2 cup banana puree
1/2 cup zucchini puree
1 large egg white
1/2 cup raisins (chopped for a young toddler)
1/2 cups chopped walnuts(optional)
              

Directions

Preheat the oven to 350. Coat two baking sheets with cooking spray, or line with cooking parchment.

In a bowl combine the four, oats, baking soda, salt, and cinnamon, and shake or stir to mix.

In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; do not over mix. Add the banana and zucchini purees, and the egg white, and stir just to blend. Add the flour mixture , raisins and walnuts, if using, and stir to combine.

Drop the dough by heaping tablespoonful onto the baking sheets, leaving about 1 inch between. Bake until golden brown, 12-15 minutes. let the cookies cool on the baking sheets for 4-5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.

 

If you are in a pinch, or...are a busy mom, use baby food as a subsititute for the purees.

This recipe is adapted from Jessica Seinfeld! Love her!



Meatballs with Marinara

Meatballs with Marinara

adapted from Deceptively Delicious

 

1/2lb ground turkey
1 cup breadcrumbs
1/2 cup pureed butternut squash
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Nonstick cooking spray
Jar of marinara sauce
1/2 cup pureed carrots
(add pasta if your little one will eat it)

In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic, salt, and black pepper until well combined. Shap the mixture into 1" meatballs and place on a sheet of waxed paper or aluminum foil.

Coat a large nonstick skillet with cooking spray and set it over high heat. When the skillet is hot, add the olive oil and then the meatballs and brown for 4 to 5 minutes, turning occasionally.

Add pureed carrots to store bought marinara then pour over meatballs and serve

Bagel Sandwich

This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.

Expand

Adapted from The Martha Stewart Show

• Yield Makes 1

Ingredients

• 1 everything bagel, or other bagel of choice
• 1 tablespoon unsalted butter
• 2 large eggs
• 1 thin slice cheese, such as American or cheddar

Directions

1. Slice bagel in half.
2. Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
3. Top one egg with cheese. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one half of the bagel; top with remaining bagel half and lightly press together. Serve immediately , or wrap halfway in parchment paper for a portable breakfast.

Claire can eat half of this sandwich

Smoothies to fill them up!

Claire is feeding herself now and she doesn't eat as much as when I feed her. So, to keep her belly full until the next snack or meal I have come to rely on smoothies. She drinks them out of her spill proof cup that has a straw. Here is what I add to them:

• Always-Greek  yogurt!                                                                
• banana                            
• spinach               
•  coconut water      
•  oatmeal or...oatmeal cookies, see recipe
• strawberry                      
•  raspberry            
•  fruit juice
• blueberry                       
•  OJ                         
• any fruit
• peach                             
• apple juice
• milk