toddler

Incorporate some vegies into the kid's diet without the fight with the help of these tasty nuggets.

Chicken and vegie nuggets

zucchini, finely grated (see note)

Lilydale Free Range Chicken Mince

can corn kernels, drained, rinsed

egg, lightly beaten

breadcrumbs

olive oil cooking spray

potato wedges,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

5348771529001-5751749749001

These no sugar added baked oatmeal bars are perfect for your baby or toddler. Lightly sweetened only with fruit, you can feel good about the wholesome ingredients in these bars.&nbsp;

No Sugar Added Baked Oatmeal Bars

Quick cooking oats, separated

cinnamon

tsp pumpkin pie spice

tsp baking powder

salt

milk

banana,

3.9 oz cup unsweetened apple sauce

coconut oil, melted

tsp vanilla extract

1-1/2 tsp ground flax (optional)

tsp hemp hearts (optional)

Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray, or line with parchment, and set aside.

Add 1 cup quick oats to a food processor or blender then process until oats have turned into flour. Set aside. (Do NOT use baby oatmeal. It won't work.)

Add milk, mashed banana, applesauce, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, cinnamon, pumpkin pie spice, baking powder, and salt then stir to combine. Fold in flax and hemp hearts, then pour batter into prepared baking pan.

Bake for 30-35 minutes, or until the edges are golden brown and the center has set. Cool before slicing into squares then store in the refrigerator, or individually wrap bars and freeze.

Handheld and portable, these egg cups are great for baby and toddlers on-the-go. These savory cheddar cheese and broccoli breakfast cups can be served warm at the breakfast table or packed cold for a morning playdate or school lunch.

Broccoli Egg Muffins

eggs

milk ((regular, almond, coconut, hemp, etc))

broccoli (chopped)

cheddar cheese (shredded)

salt and pepper (to taste (optional))

Prep: Heat oven to 375 degrees. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.

Whisk: In a medium bowl, whisk the eggs and milk together.

Add Ingredients: Add in the broccoli, cheese, salt and pepper.

Stir: Using a spoon, stir until incorporated.

Pour: Pour the egg mixture into the muffin cups until 3/4 the way full.

Bake: Place the muffin tin in the oven for 20-25 minutes or until eggs have set and the cheese is golden brown.

Serve: Let cool, serve and enjoy!

https://www.youtube.com/watch?v=pGBFzx3NqeA

These Broccoli Egg Cups are a great on-the-go breakfast option for your baby and toddler! These savory breakfast cups are filled with protein-rich eggs and shredded cheddar cheese as well as nutrient-dense broccoli. Serve warm at the breakfast table or packed cold for a morning play date or school lunch.  Great for baby-led weaning, toddlers and kids alike.

Timestamps:
0:00 Intro
0:02 Prepare Mix
0:22 Transfer to Cups
0:28 Bake and Serve

✔️Check out the Baby FoodE blog for full details and instructions:
https://babyfoode.com/blog/broccoli-egg-cups-for-baby-toddler/

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https://babyfoode.com/

✔️Subscribe to our Channel.
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Video Title: Broccoli Egg Cups
By Baby Foode

#BabyFoode

Broccoli Egg Cups

Sheet pan pancakes are made for parents who love to make homemade pancakes but don’t love all the time standing around the stove.

Wholesome Blueberry Sheet Pan Pancakes

white whole wheat flour (see notes)

tbsp baking powder

tsp salt

milk ((cow, almond, soy, hemp, etc))

applesauce

tbsp olive oil coconut oil

blueberries

Preheat oven to 425 degrees. Line a 10x15 sheet pan or 9x13 baking pan with parchment paper and spray well.

In a medium bowl, mix together the flour, baking powder, cinnamon and salt.

In a another medium bowl, whisk together the milk, applesauce, eggs, oil and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just incorporated.

Pour the pancake batter onto the sheet pan and sprinkle the blueberries on top.

Bake for 13-15 minutes or until just browned. Let cool slightly and then cut into bars.

This easy, healthy smash cake recipe is the perfect healthy alternative for baby’s first birthday. Packed with applesauce and topped with a delicious homemade frosting, this healthy smash cake is a wonderful dairy free, gluten free, lower sugar option!

Healthy Smash Cake Recipe (1st Birthday)

gluten-free flour

baking powder

baking soda

sea salt

almond milk

maple syrup

olive oil

vanilla extract

full-fat coconut milk,

organic icing sugar

gold sprinkles (or other colour of your choice)

"One" Candle or Banner & Hearts (see recommended products list)

Prepare the frosting ahead of time by placing...

Prepare the frosting ahead of time by placing the can of coconut milk in the fridge overnight.Once chilled open the can and scoop the firm coconut cream from the can and add to a bowl (reserve the coconut water for a smoothie or discard).

Beat the coconut cream on high until light...

Beat the coconut cream on high until light and fluffy then add in the vanilla extract and 1/2 of the icing sugar.

Beat again for another minute, then add in...

Beat again for another minute, then add in the remaining icing sugar and beat once more until completely combined and the icing is light and fluffy.

Chill the icing in the fridge until the...

Chill the icing in the fridge until the cake is ready to assemble.

For the cake, preheat the oven to 350...

For the cake, preheat the oven to 350 degrees and grease two 6-inch cake pans with coconut oil and line the bottom of the pans with parchment paper.

In a large bowl add in the flour,...

In a large bowl add in the flour, baking powder, baking soda, and salt and mix to combine.

In another bowl combine the applesauce, maple syrup,...

In another bowl combine the applesauce, maple syrup, almond milk, eggs, oil, and vanilla extract and whisk until smooth.

Slowly pour the wet mixture into the dry...

Slowly pour the wet mixture into the dry mixture and stir until completely incorporated and no clumps remain, avoid overmixing.

Divide the cake batter between the two pans...

Divide the cake batter between the two pans and bake on the middle rack for 25 to 30-minutes or until a toothpick pulls clean from the centre of the cakes.

Allow the pans to cool on a cooling...

Allow the pans to cool on a cooling rack completely before removing the cakes from the pans.

Once the cakes are completely cooled place one...

Once the cakes are completely cooled place one layer on a serving tray and gently slice the top of the cakes to make sure they are flat on top and level for stacking.

Spread a 1/2 inch layer of the frosting...

Spread a 1/2 inch layer of the frosting on the top of the bottom cake layer then top with the other cake layer.

Spread the remaining frosting on the top and...

Spread the remaining frosting on the top and sides of the cake as evenly as possible and then decorate the cake as you prefer.

Serve within 1 hour.**

These freezer-friendly waffle dippers are a fun and delicious way for baby to be able to eat, as well as play with, their breakfast.

Whole Grain Pumpkin Waffle Dippers

white whole wheat flour

tsp pumpkin pie spice mix

pumpkin puree

coconut oil (melted)

milk of choice ((cow, almond, soy, coconut, etc))

plain whole-fat yogurt

Heat a waffle iron on medium.

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.

In a medium bowl, whisk together the pumpkin puree, eggs, coconut oil, applesauce, vanilla and milk.

Pour the wet ingredients into the dry ingredients and whisk until smooth. If your batter is too thick, add more milk in 1/4 cup increments until the batter resembles cake batter.

Pour 1/2 cup of waffle batter onto each waffle mold and cook according to your waffle irons directions.

To make yogurt dip, mix the yogurt with the maple syrup until well mixed. Spoon into small bowls and sprinkle with pumpkin pie spice mix.

Let cool slightly, cut into sticks and serve with a small bowl of the yogurt dip, applesauce or maple syrup.

Easy greek yogurt unicorn bark recipe! This 5-ingredient frozen yogurt bark is a fun, colorful, healthy treat to make with the unicorn lover in your life. Perfect for a unicorn party!

Greek yogurt unicorn bark

oz Greek vanilla yogurt*

raspberry jam

blueberry jam

white chocolate chips

pink, purple, and other pastel sprinkles

Line a baking sheet with parchment or wax paper. Pour yogurt and spread evenly along the bottom.&nbsp;

Place the spoonfuls of jam scattered evenly on top of the yogurt and zig zag with a knife or toothpick to create the jam ripple. Sprinkle on white chocolate chips and sprinkles.

Freeze for 3 hours or overnight. Remove from the pan and break into pieces. Store in an air tight container in the freezer.&nbsp;

Need a healthy snack for your fussy toddler? These healthy muffins are filled with carrot and zucchini and naturally sweetened with raisins and applesauce.

Healthy Toddler Muffins

oats

all purpose flour

flour

eggs egg

applesauce (or olive oil)

zucchini

carrot

golden sultanas

flaxseed (optional)

Preheat oven to 350°F. Grease a 12-count cupcake tray.

Squeeze the excess liquid out of carrots and zucchini. You want them to keep the cupcakes moist but not make them soggy.

Mix dry ingredients in a large bowl and set aside.

In another bowl, whisk eggs and apple sauce. Stir in grated zucchini , carrots and raisins (and optional flaxseed).

Add the wet ingredients to the dry ingredients and stir just until combined.

Fill cupcake trays until ¾ full. Bake for approximately 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.

Allow to cool in cupcake pan for 10 minutes before removing.

Store in an airtight container for up to 5 days.

Rustle up this omelette for your little one. Suitable from 6 months, it's a great first food to get weaning children familiar with new tastes and textures

Easy kids’ omelette

butter

tomato

oregano

cheddar cheese

Melt half of the butter in a frying pan then add the tomato and oregano, cooking it for 2-3 minutes. Remove to a plate and wipe the frying pan clean.

Whisk the eggs together, melt the remaining butter in the frying pan then add the eggs.

Cook on a low heat, using a spatula to lift the sides up and allow the raw egg to escape out the sides (this gives you a fluffier omelette).

After 2 minutes place the tomato and cheese across half of the omelette. Cook for a further minute then remove from the heat. Flip the free half of the omelette over the tomato and cheese half.

Cut into fingers for baby to serve themselves.

Top 9 toddler recipes from across the web

The most viewed toddler recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken and vegie nuggets

No Sugar Added Baked Oatmeal Bars

Broccoli Egg Muffins

Wholesome Blueberry Sheet Pan Panca...

Healthy Smash Cake Recipe (1st Birt...

Whole Grain Pumpkin Waffle Dippers

Greek yogurt unicorn bark

Healthy Toddler Muffins

Easy kids’ omelette

Top 9 toddler recipes from across the web

The most viewed toddler recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and vegie nuggets

No Sugar Added Baked Oatmeal Bars

Broccoli Egg Muffins

Wholesome Blueberry Sheet Pan Panca...

Healthy Smash Cake Recipe (1st Birt...

Whole Grain Pumpkin Waffle Dippers

Greek yogurt unicorn bark

Healthy Toddler Muffins

Easy kids’ omelette

The most viewed toddler recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine