Pumpkin Apple Muffins

Around here, we don't think of muffins as only breakfast- they are an easy snack or dessert also. When you put healthy yummy ingredients in them, you can rest assured they aren't chock full of sugar and fat- the following recipe is a great example. Pumpkin makes everything taste and smell more special this time of year, so give this awesome recipe a shot! Your house will smell wonderful.

Pumpkin Apple Muffins (12 Muffins or 24 Mini Muffins)

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Serve.

Apple Pie Fries

I think I found a way to use all of my extra apples around the house- and what a fun way to jazz them up a little! This would be a great dessert or snack. I'll be trying this recipe this afternoon. Let me know if you enjoy it!

Apple Pie Fries

Ingredients

• 1 medium-sized sweet red apple (Fuji apples cook really well!)
• 1/2 +1/8 teaspoon of ground cinnamon
• 1/8 teaspoon of ground cardamom
• 1/8 teaspoon of ground allspice
• 2 teaspoons of raw sugar
• 1 pinch of sea salt
• Canola oil spray (to lightly coat pan)
• Peanut butter (optional - for dipping the hot apple pie fries)
• Honey (optional - for dipping the hot apple pie fries)

Preparation

1. Lightly coat a pan with canola oil spray, and raise to medium-high heat on the stovetop.

2. Slice the apple into steak-fry-shaped wedges, and place the wedges into a large mixing bowl.

3. In a small bowl, combine the ground cinnamon, cardamom, and allspice, and the raw sugar and sea salt.

4. Pour the spice mixture formed in Step 3 over the apple wedges in the large mixing bowl, and toss the wedges to completely coat them in the mixture and to ensure that the flavorings are evenly distributed.

5. Place the flavored apple slices into the preheated pan, and cook for approximately 2-3 minutes, turning the apples approximately halfway through the cooking process. (KewlTip: Be careful not to overcook the hot apple pie fries, so as to preserve the natural flavor, sweetness, and crispy crunch inherent in the raw apples!)

6. While the apple wedges are cooking, place the peanut butter and honey in small separate bowls for dipping the hot apple pie fries into, if using.

7. When the hot apple pie fries have completed cooking, remove from the pan and serve. Dip them into the peanut butter and honey.

Serving Size

Makes approximately 5-6 servings

Orzo SUPER Salad

With being a SAHM who works part time and has her own business I know the trials and tribulations of trying to make healthy meals in a limited amount of time. So every Sunday I take a little time after Sofia goes to bed to make something that can feed her throughout the week whether for lunch, snack, or as a dinner side dish. Sometimes I make different variations of pasta salad, or chicken salad. One of our favorites is this Orzo Super Salad recipe. Why is it super? Well besides it being obviously SUPER yummy it's also full of SUPER ingredients.

Orzo SUPER Salad w/ Cherries, Feta, Spinach, Tomatoes, & Chia Seeds

Ingredients:

1 1/2 cups uncooked orzo pasta

1 cup grape tomatoes,

1 cup crumbled feta cheese

1/4 cup chopped fresh spinach

2 tablespoons lemon juice

½ tablespoon Chia Seeds

2 tablespoons olive oil

salt & pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Whisk together lemon juice and olive oil. Place all ingredients into a large bowl and toss with the dressing. Season with salt & pepper to taste.

The SUPER secret ingredient:

Why we all know Spinach is a super food because of its high nutrient content there is another one on the ingredient list that most of us may not be so familiar with ...... CHIA SEEDS!

Chia Seeds- contain about 20% protein, a higher percentage than found in many other grains such as wheat and rice. Chia seeds contain strontium which helps to assimilate protein and produce high energy. Chia seeds are an excellent source of antioxidants containing even more antioxidants than fresh blueberries. The high amounts of antioxidants in Chia seeds also keeps the oils from going rancid - contributing to a long shelf life. Chia seeds also provide fiber, iron, calcium, niacin, magnesium, zinc and phosphorus.EFAs are known to make cell membranes more flexible and efficient making nutrients more readily available and nerve transmission more efficient. This helps to improve brain function (including memory and concentration).

You can find them at most health food stores including Whole Foods. Simply add them to smoothies, salads, soups, and cereals for a little additional nutrition boost for the whole family.

Baked Veggies: YUM!

We're prepping for our 9 news segment tomorrow, and part of our tips on picky eaters will focus on different ways to prep vegetables, other than the traditional steaming. I needed some inspiration, so I turned to my favorite resource, Petit Appetit: Eat, Drink, and be Merry, by Lisa Barnes. The following two recipes from this cookbook are perfect examples of how to turn otherwise commonplace veggies into delightful dippers!

Baked Zuke Sticks

Good snack food, side dish, or party food with a side of marinara for dipping.

Ingredients:
3/4 cup dried bread crumbs
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 cup unbleached all purpose flour
1/3 cup organic milk
3 medium zucchini, cut into 3 x 1/2 inch pieces

Directions:
Preheat oven to 350. Line a jelly roll pan with parchment paper.

In medium bowl, combine bread crumbs, salt, and pepper. Place flour on plate and pour milk into shallow bowl.

Dip each stick into flour until coated, then in milk. Finally, roll in bread crumb mixture until covered pressing so mixture adheres to zucchini.

Transfer zuke sticks to prepared pan and bake for 22 to 24 minutes, until zucchini is tender and coating is crisp and brown.

Baked Sweet Potato Chips
Great dipped in artichoke dip, yogurt, or salsa.

Ingredients:
1 large organic sweet potato, thinly sliced
2 T extra virgin olive oil
sea salt, black pepper or other dried herbs such as rosemary and oregano or cinnamon

Directions:
Preheat oven to 425. Line baking sheet with foil and grease foil.

Thinly slice potato using a mandolin or steady, sharp knife. Put potato slices in resealable plastic bag. Drizzle with oil and coat on all sides. (this step is great for kids to help with)

Place slices in single layer on prepared baking sheet. Sprinkle with salt and pepper or herbs, if desired (another good kid step). Bake for 15 to 20 minutes. To move them to "crunchy" status turn down heat to 325 and cook and additional 5 to 10 min until crisp. Remove slices and cool.

Just Peachy!

It is a little known fact that I have a serious addiction to Palisade Peaches. As soon as the snow melts and the grass shines green I wait with bated breath for that wonderful nectar to come in to season. I buy them in bulk and eat them with every meal in order to not waste a single one. Thankfully, Sofia seems to have acquired this odd addiction to freshly ripened fruit. So in honor of the harvest and all the yummy peaches the farmers market has to offer here's  a fabulous recipe I found for you try on your little one. And of course feel free to get a bowl for yourself as well.  Thanks to One Hungry Mama for another fabulous recipe!

Roasted Cherry (or Grape) Tomatoes and Peach
(can be served to kids 10+ mos)*

2 pints organic cherry tomatoes
2 large or 3 small peaches, peeled and roughly chopped into 1 1/2″ pieces
4 tbsp organic olive oil
OR
1/3 cup organic olive oil, if you plan on using the oil in your final dish
salt

1. Preheat oven to 400 degrees. In the meantime, clean and dry tomatoes. Place in an oven safe dish with peaches, oil and salt (just a little if serving to beginner eaters, a healthy amount for extra flavor if serving to older kids and adults).

2. Roast for 45 minutes. Serve or store in fridge in a covered container with the cooking oil for up to 5 days.

Note: If you are taking a more more liberal approach to introducing solids, you can feel free to feed this to babies as young as 6 months. Just be sure to pick out tomato skins and mash thoroughly.

Get Social!

While we are awaiting the big unveil of our newly revamped website - a work still in progress - I thought we'd let you all in on one of the new workshops Mish+Mash homemade is now offering. We can't wait to add more Mish+Mashers to our community!

Looking for a night out with friends? Need ideas on nutritious & easy meals for your kiddos? Well we figured out a way for you to do both. Invite us into your kitchen for a miSh+mAsh homemade workshop specifically designed for you and your friends.What are you waiting for? Lets get social!

v We will assist you in preparing recipes that will offer a variety of food groups & different mealtimes.

v We will provide you with the information you need to create healthy and tasty food for your child that is nutritious and age appropriate (please try to keep all the kids ages within close proximity). You will also leave with recipes that your whole family can enjoy.

v We will give you tips and tricks on how to save time and money while making cooking for your child simple, fun, and stress free.

v Yummy food for you and your friends will also be provided as well as refreshments such as wine or mimosas.

v We will send you menu options to choose from prior to your workshop. We will be more then happy to accommodate any food allergy, needs, or concerns

v We welcome groups from 3 to 6. We have designed these workshops to be for moms & dads – because cooking and chasing toddlers is never easy we ask that these be kid free events. For those of you with babies in the first stage of feeding (in other words immobile) we will be happy to accommodate them. If you have a larger party in mind please email us to arrange it.

Chunky Monkeys /Finger Foodies/Snack Attack Workshop Pricing:

Happy Hour	Soiree	Shindig
*3 recipes	*4 recipes	*5 recipes
Cost: $30/person 2 hours	Cost: $35/person 2 1/2 hours	Cost: $40/person 3 hours

*Pureed Goodness workshops are $30/person for 2 weeks worth of food.

*Food storage can be provided for an additional cost. You are welcome to bring your own. We will email you list of options prior to the class.

*Private one on one workshops are available simply email us for details.

*We require two weeks notice to set up a workshop and ask for at least 48 hrs should you need to reschedule.

*We accept cash and check only at this time.

*You can add additional recipes onto any of our workshops for $5/person.

*Socials can be booked in the evening or for Saturday Brunch. We will do our best to accommodate.

*Email us at info@mishmashhomemade.com to plan your miSh+mAsh homemade Social!

Homemade Fruit Roll-ups

I recently saw this recipe for fruit roll-ups on one of my favorite kid design sites Ohdeedoh. I love organic fruit leather, but they are too tough for Sofia's teeth to bite through. I love the idea of making my own and can't wait to try this out with some yummy seasonal fruits - it is berry season here in Colorado & we are planning a trip to pick our own in the next couple of weeks. By the way, thank you to everyone for sharing your recipes, tips, and stories with us. 

Homemade Fruit Roll-Ups:

step 1 Ingredients
You will need fruit, pick your favorite. You can use anything from frozen, to fresh from the garden! For this I used two mangos, a half a bag of fresh cherries, and a lemon.

As for tools/appliances, you will need a cutting board, a knife, a blender, a pot and stove, something to mix with, a cooking sheet, and an oven. 

step 2 Prep
Preheat your oven to 200ºF, if you have a convection oven I recommend using it, if not a regular bake will do.

Next blend your fruit together. No need to add any sweetener. I do strongly recommend using lemon juice though, just as much as you can get out of a single lemon. Blend until smooth.

Make sure you are not getting any pits or seeds from the lemon in it, I did the first time, it isn't something you want to run into while eating this.

step 3
Next, you want to pour it in a pot and bring it to a boil, I put it on medium high heat. Once it starts to simmer, make sure that you keep it in motion. It does not need to be in constant motion, but the bottom needs to keep from burning.

It should get fairly thick. You want it to be boiling for a few minutes. The goal is, to get it thick enough to the point it will not spread too much when you pour it on a flat surface. You will notice that it is slower to fill the space when you move it, and will all fall in clumps.

step 4 Bake
Pour your fruit on a baking sheet (I used parchment paper, just because I use it with everything I put on a baking sheet, but it should not stick to much if you rather not use it) it does not need to still be boiling, but it shouldn't be too cold either. Smooth it out*, and pop it in the oven that has already been preheated to 200°F. Leave it for at least an hour. You will know it is done when you can touch it, without any coming off on your fingers.

*Make sure that it is very smooth and even. Other wise it will not cook evenly.

step 5 Serve
My favorite way to serve these fruity snacks is to cut them into long strips, roll them up, and place a cute sticker on them. You could also use a cookie cutter to make them fun shapes though!

Can't wait to bring this to our next play date! 

Sweet Potato Fries: A Customer Recipe!

A huge thank you to Brittney Coffey,a Mish+Mash friend who contributed this fabulous sweet potato fries recipe. Try it with your BBQ or main entree- you won't be disappointed. We tried them today and the yummy spices absolutely made them disappear! Oh, and that reminds me: we love recipe recommendations!

Sweet Potato Fries

Ingredients

2 Large Yams/Sweet Potatoes

2-3 Tbs EVOO

Cumin (to taste)

Pumpkin Pie Spice (to taste)

Chili Powder (to taste)

Directions

Preheat oven to 400. Peel sweet potato (you can also leave the skins on). Cut potato in half lengthwise. With flat side down slice potato into 6-8 long pieces. Cut the long pieces in half, so their shorter and easier to manage.

Toss cut potato into mixing bowl. Drizzle with EVOO. Toss the potatoes. Add cumin, pumpkin pie spice, and chili powder. I put less cumin in and more PP & CP. I just kind of eyeball it. Toss potatoes, they should be coated evenly with spice mixture. Spread foil onto a baking sheet. Put potatoes on the baking sheet evenly. Bake for 30-45 min. Yummy!

Kale Chips.

Kale: want to know why it's great? Well, I did some research: It's a superfood known for its calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein. Kale is rich in Vitamin C not to mention the much needed fiber so lacking in the daily diet of processed food eating Americans. The "Icing on the Kale" are the natural occurring all important phytochemicals sulforaphane and indoles which research suggests may protect against cancer. Let's not forget the all important antioxidant Vitamin E.

Right, but how many ways can one really enjoy the rarely eaten kale? Ah, hem. I found one! Kale chips! Try them, I dare you- you will be surprised at how great they are. And your toddler or preschooler just might follow. Maybe kale will even replace your regular potato chips? Dip 'em in some hummus or salsa. And let us know how they go over!

Ingredients:
1 bunch kale
1 tablespoon olive oil (or more if needed)
1 tsp kosher salt

Directions:

1. Preheat an oven to 375 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil.
3. Bake until the edges brown but are not burnt, 15 to 18 minutes. Salt after baking.
   

Breakfast as a Snack!

YOGURT CEREAL BARS

-2 cups (make sure they are multi grain) corn flakes
- 3/4 cup whole wheat flour
- 1/4 cup firmly packed brown sugar
-1/2 teaspoon cinnamon
- 1/2cup butter
-1 cup flavoured yogurt (banana/strawberry etc..)
- 1 egg slightly beaten
-2 tablespoons whole wheat flour

Preheat oven to 350FCombine cereal, 3/4 cup flour, sugar and cinnamon in a small bowl.Cut in butter until coarse crumbs form.Press 1/2 the mixture firmly into the bottom of a greased 8inch square pan.Mix yogurt, egg and 2 tablespoons flour in another small bowl.Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on topBake for 30 minutes or until golden brown; cut into bars when cooled. (Courtesy of Stonyfield Farms Yogurt)

The Toddler Melt Down

So a common theme to every outing we attend with other toddlers between the hours of 4 pm and 5 pm is they all start looking like they are on the brink of just completely losing it or for some of us they simply cross over and have the public meltdown. This usually starts happening late in the afternoon before dinnertime. When Sofia first became an official toddler I was so excited for all the new food I would finally be able to prepare her with no restrictions holding us back. But very quickly it became clear that only three meals a day was completely and totally unacceptable to her. So I began to schedule out her snacks - twice a day - the same time every day. After lunch and again after dinner I would give her what I would consider healthy snacks for me...cheese, almond butter on whole wheat toast, crackers, fruit. What I didn't consider until I began to research the nutritional needs of a toddlers diet is why snacks seemed so detrimental to her mental well being (and mine!) in other words why the total meltdowns if the crackers & cheese did not come quick enough? So the first step in my 12 step recovery was to admit I had no idea what I was doing when it came to snacks. The next step was to stop thinking of them as snacks at all and truly think of them as mini-meals. They should be a way to provide optimal nutrition and to keep your little one satisfied until her next meal, her snack should resemble a mini meal made from real food. Aim for a mix of protein, fats, and carbohydrates to keep her satisfied and nourished until her next meal. When a toddler does not get enough of their nutritional needs met throughout the day this can in fact result in erratic eating habits. An overly hungry toddler will have a hard time making sense of why they are so hungry long enough to actually eat what is in front of them. Here are some things to keep in the diaper bag so you don't always have to try to fill their little tummy's up with crackers alone.

• Mini peanut butter sandwiches on whole-wheat bread. If your child is or may be allergic to peanuts try alternatives such as a soy or sun butter.
• Minimize mess by choosing snacks that don't drip, like the mini banana apple muffin (found on our blog) or slices of bananas or zucchini bread.
• Organic Turkey breast rolled in a Whole Wheat tortilla or stuffed in a Whole Wheat pita.
• Cooked carrots, zucchini, broccoli, and squash served cold. Roast them with a little salt, pepper, and olive oil to add flavor. 
• Bagel and cream cheese. 
• Cheese, fruit,and crackers are always winners as well just know when they might be in need of a little more. 

All of these things can be quick snacks that will fill up those little tummies quickly as opposed to always going for the carbs which can be a quick but temporary fix. And most importantly make sure you give them a super healthy snack before dinnertime - you may notice the toddler melt down soon begin to melt away. xo

Sweet Potato Chips

Did you know you can make crunchy chips out of lots of veggies, with minimal effort? Unlike commercially processed potato chips, these require very little oil and no frying. Sweet potato chips are a great place to start. They are great dipped in yogurt or salsa, and can be baked plain or with herbs and spices such as salt pepper and cumin, or cinnamon for a sweeter taste.

Ingredients:
1 large sweet potato, thinly sliced
2 tablespoons olive oil
sea salt, pepper, or other dried herbs to taste

Preheat oven to 425. Line baking sheet with foil and grease. Thinly slice sweet potato using a mandolin or steady sharp knife. Put slices into self sealing bag and drizzle with oil. Move bag around until potatoes are coated.

Place slices in single layer on baking sheet and sprinkle with seasonings. Bake 15 to 20 minutes depending on how crisp you like them. Remove and place on wire rack to cool.

Fruit and Seed Bars

This recipe is courtesy of one of our favorite resources, Weelicious. A great alternative to granola bars, if you make it with sunflower butter it's completely nut free so you don't have to worry as much about allergens. Enjoy!

Fruit and Seed Bars (Makes 20 Bars)

1 Cup Old Fashioned Oats
1/2 Cup Raw Pumpkin Seeds (also known as Pepitas)
1/2 Cup Raw Sunflower Seeds
1/2 Cup Sunflower Butter (if you can't find use other nut butters, but this will not keep it nut-free)
1/3 Cup Honey
2 Tbsp Flax Seeds
1 Cup Dried Fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 Cup Unsweetened Coconut Flakes

1. Preheat oven to 325 degrees.
2. In a food processor, pulse all the ingredients until coarsely chopped.
3. Pour the mixture into a 9 x 9 inch pan, greased then line with parchment.
4. Bake for 25 minutes.
5. Let the bars completely cool before cutting into bars.
6. Serve.

Summer Smoothies

Has your child refused fruits lately, hoping to live on an all-carb diet? Or, if they're like my toddler this week, have they avoided sitting down to eat most of the time? Kids love shakes and smoothies... and they are a wonderful way to get some fruit and protein on those busy days. Store-bought or chain smoothies tend to be filled with extra sugars. Making your own is much tastier and more economical.

Put smoothies in a cup or straw-type cup, or serve it straight up in a spoon with a thicker consistency for your younger baby. You can really combine any frozen or seasonal fruit with OJ, yogurt, or milk (doesn't have to be cow's milk) to make a smoothie. Add some flax seed or even spinach (it's true! you can do this!) in for added benefit. Here are a few other ideas to get you going....

Going Bananas
Blend 1 banana and 1-2 cups of milk. Optional: ice, honey, OJ or 1/4 tsp vanilla. Serve immediately.

Frozen Berry Delight
Blend 1 cup frozen berries (strawberries, blueberries, rasberries) with 1-2 cups milk or OJ. Optional: Add 1/4 cup yogurt. No ice needed with frozen fruit. Serve immediately.

Chocolate Peanut Butter- Dessert for Baby AND You... (1 year old or up)
Blend 1 cup vanilla yogurt, 2 TSP peanut or almond butter, 1/2 cup milk, 1/8 cup chocolate chips, 1/4 cup ice. Optional: 1/2 banana. Serve immediately. (Make sure you've cleared nut butters with your pediatrician before trying this one.)

Homemade Granola

Granola: in my mind, the perfect food. It can be eaten with fruit, milk or yogurt, over oatmeal, or taken as a dry snack on the go. I sprinkled it on pancakes and they seriously rivaled my favorite granola pancakes ever.

Like most things, it's far cheaper to make your own granola in bulk. No matter your likes or allergies, you can change out ingredients. If your baby is younger you can soak the granola to soften it, or soak it then throw it in the blender to add more protein and taste to the usual yogurt (keeping in mind any doctor recommendations or allergy issues, of course). Remember those flax seeds with omega 3's I blogged about earlier? Easily added to this recipe. My only problem; I can't stop eating it! It's sort of addictive. I found a really great recipe recently and hope you enjoy it!

Remember, you can sub in dried cranberries or raisins for cherries. If you don't want almonds, no problem! Try other types of nuts. Let me know what you try!

Cherry Almond Granola

2 cups rolled oats
1 cup sliced almonds
1/2 cup unsweetened grated coconut
3 tablespoons flax meal

Granola Syrup
2 tablespoons canola oil
3 tablespoons agave nectar
3 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt

1 cup cherries, chopped

Directions:

Preheat oven to 250. Line baking sheet with parchment paper and set aside.

In large bowl, combine oats, almonds, coconut, flax meal. Make the granola syrup by whisking all ingredients together. Pour over mixture and stir with a wooden spoon to combine.
Pour the granola mixture onto the baking sheet and spread to an even layer. Bake for one hour and 15 minutes, until golden in color, stirring twice. It will continue to brown up once you've taken it out of the oven, so don't leave it in too long!

Favorite Muffins

I've tested this recipe from the cookbook Petit Appetit out several times, and it's been a hit with our girls and all kids I've met so far. Added bonus: my husband and I also enjoy these muffins, and all I have to do is make some in a mini muffin tin and some in a regular muffin tin- voila! Perfect option for having families over for brunch! Really, you could make these for anyone. That's the beauty of finding tasty, fabulous foods for your little one- they can usually please all ages.

You could certainly add a handful of berries, a bit of flax seed, or some other yummy nutritious add-on here. These are great for the 9-12 month range and up, as they are easily taken apart to turn into instant, soft finger food for your independent little self-feeder. Be sure you've already introduced wheat and eggs before giving these muffins to baby.

Mini Banana Apple Bran Muffins

Makes 24 mini muffins or 12 regular muffins
Ingredients:
1 cup organic whole wheat flour
1/2 cup organic oat bran
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, unsalted
3/4 cup organic applesauce or apple puree (you could sub pear puree also)
3 medium organic bananas, 1 mashed and 2 sliced
1/2 cup packed light brown sugar
2 eggs
Directions:
1. Preheat oven to 375. Grease 24 min i muffin cups or 12 regular.

2. With fork, combine flour, bran, baking soda, and salt. Melt butter and in large bowl, combine butter, applesauce, mashed banana, sugar, and eggs. Mix together with a rubber spatula. Add flour mixture to wet mixture and stir until just blended. Batter will be lumpy and very moist.

3. Spoon into muffin cups, filling 2/3 full. Place banana slice on top of each muffin. Bake 12 min for mini, 15-18 for regular or until brown and set. Cool for 5 min before turning out muffins.

Curry Chickpeas

One of the things I've learned as Ava gets older is that our day revolves around eating, and SNACKS are a constant around here. No matter when we go out, I have to bring a snack to ensure a successful trip. Yesterday, while trying to get errands done, I brought Happy Belly puffs (made with veggies). As much as I know they're better than other sugary brands, I gotta say, Ava could have eaten the whole container and still been hungry. Not good when we had a shopping marathon to complete. It was time for me to problem solve.

The reason the kiddo was so hungry is that even for snacks, there has to be more than a carb or fruit. Toddlers (and all of us, for that matter) need a good balance of protein, carbs, and fats along with the fruits and veggies, or else we'll be "cranky pants" in no time.

I stumbled upon this fantastic recipe just in time to solve our need for on-the-go dry snacks and picnicking. It would be great for toddlers who can chew on small crackers, and like to carry their snacks around in containers. It's aromatic, spicy, and a crunchy protein all in one, and it's surprising how many children accept the taste of curry. If they like crunch, this should become an instant fave. And it took no time at all to make. Ava said "mo" right away.... and we shopped again today with no hunger issues. :) Nicole and I will continue to bring you snacks like these to help you replace the usual store-bought go-tos.

Curry Chickpeas

Makes 1 1/2 cups

Ingredients:
1 can chickpeas, drained and rinsed
1/4 tsp curry or more to taste
1/4 tsp ground cinnamon
1/8 tsp salt

Directions:
Rinse and drain chickpeas. Preheat oven to 400 degrees. On baking sheet, mix chickpeas and spices. Roast chickpeas on baking sheet about 35 to 40 min., stirring every ten minutes with a spatula so they cook evenly but don't stick to the pan. Chickpeas will be deep golden brown in color and crispy.
Let cool.

Family Friendly Baby Recipe!

When Sofia was able to move from simple purees to more solid textures at around 9 months I began trying to incorporate food that we all could enjoy. Pancakes were one of my favorites. They can be made small for little hands to hold and can be made in quantity and frozen. They are also a great on the go food and you can make them sweet or savory. I make whole wheat pancakes for her now with all sorts of super healthy & yummy ingredients - they are a perfect snack for a growing toddler. Here's a great recipe I found on Weelicious - it's basically bananas dipped in pancake batter then cooked on a skillet-what a great idea for a breakfast side or snack. This would be tasty with pears or peaches as well. They also have some fantastic pancake batter recipes. I can't wait to try this one out this weekend! xo Nicole

2 Bananas
1 Cup Pancake Batter (Your favorite boxed brand OR your weelicious favorite recipe: Whole Wheat Oat Pancakes, Raspberr-Wee Pancakes (minus the raspberries) or even Vegan Pumpkin Pancakes)

Accompaniments: Honey, maple syrup, yogurt or a healthy berry sauce

1. Cut the bananas into 1/4 inch slices (I like to make slices on a diagonal bias so their a little bit longer than circles).
2. One at a time, dip the banana slices into the batter, coating all over, shaking off the excess batter into the bowl and place on a buttered griddle or skillet over medium heat.
3. Cook for 1 minute on each side or until golden.
4. Serve.

Roasted Red Pepper Hummus

Part of our sharing on this blog will be recipes that are sure to entice your little one.

Our toddlers are in love with hummus- spread on whole wheat crackers, pieces of bagel, soft vegetables... it's always a hit! Ava has been known to lick the hummus off of each cracker. The added bonus for us: we always have a ready-to-go appetizer on hand for adults. I've learned that it's much, much cheaper and tastier to make your own.

Most hummus recipes contain tahini, which is made from ground sesame seeds. Sesame can be allergenic and many parents prefer to avoid it altogether for the first year- so here's a tahini-optional recipe to help you create hummus for baby! Whether you include tahini or not is up to you and your particular timeline. You can also take out the red peppers if you so choose.

This recipe is suitable for babies happily feeding themselves, as it makes an ideal dip for soft vegetables or pita bread, or drier hummus can be balled up for younger babies. Chickpeas (or Garbanzo beans) are legumes, and a great source of protein. The olive oil provides important healthy fats, and roasted red pepper provides vitamins C and A.

Happy Hummus Dip
Ingredients:
1 roasted red bell pepper (we use jarred, but you can roast your own)
1 can cooked low sodium chickpeas, rinsed and drained
1/3 cup tahini OR plain whole-milk yogurt
1 small clove garlic
2 T olive oil, or more if needed
1/2 t cumin

Makes 2 1/2 cups.

Directions:
1. In a food processor or blender, combine the chickpeas, the roasted pepper, yogurt/tahini, garlic, olive oil, and cumin.
2. Process until smooth. Add olive oil as desired for smoother consistency.