Whew! Summertime and we hit the ground running. Two weekends ago we visited the North Carolina Transportation Museum and last weekend we visited Asheville, North Carolina. While in Asheville, we stayed at the Grove Park Inn and visited Mount Mitchell State Park. I am going to draft a separate post for those trips since I took so many pictures. 🙂 Before I do that I want to share these two recipes since several people have asked for them. My little guy is 15 months and loves to eat like a big kid. He likes to use a plastic plate or bowl and practice using kid sized forks and spoons. He usually ends up picking up the food pieces but it’s a start. He really loves biting our sandwiches instead of being handed pieces of our food. The fact that he likes finger foods in conjunction with my mommy need to sneak lots of good stuff into his good makes these two recipes a go-to meal. The best part about these recipes is that you can change them and add ingredients however you want. They are very flexible and VERY healthy. Also, they are daddy approved so feel free to share with adults! 🙂
(This recipe is based on Broccoli & Cheddar Cheese Nuggets found at wholesomebabyfood.momtastic.com. This specific recipe can be found under their “meals” section. I recommend checking out the other recipes. The original recipe is also below.)
1 cup of cereal (try mixing cream of wheat and other hot cereals plus a spoonful of wheat germ)
1 T of ground seed (chia, sunflower, pumpkin, etc…)
2 cups of streamed veggies blended or pureed in food processor or Vitamix (consistency depends on child’s age – use your discretion) (about 16 oz before blended) Last time I used broccoli and shredded carrots.
1 cup shredded cheese
3 eggs (you just want to be about to be able to mix everything and spoon it out on a tray)
season as desired – basil, cumin, garlic, etc…
use a spoon and form cookies on baking sheet, bake for about 20 minutes at 375 or until slightly brown (fyi – my oven cooks fast)
Broccoli & Cheddar Cheese Nuggets
1 16-oz Package frozen broccoli, cooked, drained, and chopped
1 cup Seasoned bread crumbs (you could try using baby cereal if you want, we know it works well with “baby meatballs”)
1 ½ cups Shredded cheddar cheese (please use real cheese and not a “processed cheese food” product. Try tomato & basil cheddar.)
3 Large eggs – Most pediatricians say it’s ok to use whole egg in a baked good when baby is over 8-9 months old without allergies. We would recommend that you substitute 5 egg yolks for the whole eggs if serving this to those under 1 yr. Ask YOUR pediatrician.
1. Heat oven to 375 and lightly coat a baking sheet with olive oil and set aside.
2. Combine all remaining ingredients and mix well.
*Add seasonings if you like – garlic powder, pepper, extra basil & oregano for example
3. Shape mixture into nuggets or fun shapes such as squares or squigglies etc..and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm
Suitable for those who have had the ingredients and for those who can handle texture and mash foods with their gums. Great for Moms & Dad too!
This recipe is from my Aunt Karen and I’ve posted about it before but have recently experimented with it again.
1/2 package of baking dates
1 cup rolled oats
1 cup appel sauce and/or pumpkin or sweet potato puree
1/4 cup shredded coconuts and/or dried fruit (apples, mangos, peaches, etc…)
1 T of wheat germ
Plus anything else you can think of…raisins, chopped nuts, nutbutter, ground seeds, cinnamon, honey, maple syrup, chocolate chips…
Mash very well with fork until blended thoroughly and form into cookie shapes or bars. Dehydrate over night or for a few hours at low temperate in oven.
I make these date bars a little different every time depending on what I have available so feel free to experiment. The trick is to mash everything together until you have a nice thick, gooey blend. Enjoy!