Power-Up Pancakes

April 25, 20201 Comment

Power Up Pancake (4)

For a kid who recently learned all about circuits and electricity, getting to use an appliance for his own snack today was a big thrill. Add to the electric fun of this recipe by decorating it with a “light bulb”!

First, we needed to reheat a pancake. I showed Travis how to slot it into the toaster, and then carefully press down the button. Of course in doing so he completed a circuit!

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To top the pancake, slice the sides from a pear. I asked Travis which one looked most like a light bulb to him, and we used orange marmalade to “glue” his selection on to the pancake. (Alternatively, use apricot jam or any other “light” colored jelly).

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Slivered almonds made the perfect decoration for shining light along the sides and bottom of the bulb.

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Bananas, Agave, and Wheat Germ

April 22, 2020Leave a comment

Bananas Wheat Germ (5)

Here’s a snack that your toddler can actually prepare for him- or herself! This cute project lets even young toddlers practice “knife” skills, proudly prepare their own food, and enjoy a yummy treat at the end.

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I sat Veronika down with a plate filled with agave nectar in one compartment, wheat germ in the second, and half of a banana in the third. I asked her to help me peel the banana, which toddlers always love!

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She was even more interested in the next step though, when I presented her with Popsicle sticks to “slice” the banana.

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More so than the slicing, she loved dipping the sticks into the agave and wheat germ, and then sprinkling over the banana.

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She took this so seriously, intent on her work. Scoop and pour. Scoop and pour. When the banana pieces were nicely coated, I showed her how to insert a Popsicle stick to hold up a piece of the snack she had created.

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When I cleared the plate, she got a bit more into the slicing element of the project.

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Once she felt brave enough, she lifted one of the banana pieces and touched it to her lips.

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“Yummy!” she declared.

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It was so neat to put her in charge of her snack this way, from start to finish. I could easily see this becoming a favorite food around here.

Peanut Butter Sculptures

March 25, 2020Leave a comment

Peanut Butter Sculpture (4)

This fantastic sensory activity is perfect for entertaining a toddler… and it takes care of snack time, too!

I simply spooned a large glob of peanut butter onto a shallow tray, and set out a few craft sticks (or use plastic take-out knives) and circle crackers.

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Your child can use the craft sticks to make lines and movement through the peanut butter, or to build their budding knife skills by spreading it on the crackers. Once the crackers are sticky with peanut butter, you can stack them into towers and make “art”.

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Veronika loved experimenting with the peanut butter, as well as nibbling the crackers and licking peanut butter right off the craft sticks.

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She also was intrigued by the peanut butter jar, occasionally dipping in a craft stick.

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I wouldn’t recommend this activity for a toddler solo, since it’s bound to get a little messy and you’ll want to supervise.

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But a great way to keep little ones busy! Note: Use another nut butter if your child has peanut allergies, or even jam for all nut allergies!

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Tropical Pudding Pie Dip

March 20, 2020Leave a comment

Tropical Pudding DIp (2)

This dip has notes of tropical fruits like orange and pineapple, and it’s great for dipping chunks of fresh fruit. We love it with bananas!

Ingredients:

1 package dairy-free vanilla pudding mix (such as Dr. Oetker)
1 and 1/2 cups vanilla almond milk
1 cup non-dairy sour cream
1/3 cup orange pineapple juice
1/2 teaspoons grated lemon rind

Mix all the ingredients together in a stand mixer, blending until combined.
Chill until ready to serve.

Note: This makes a fairly watery dip. If your kids prefer a thicker consistency, use less almond milk.

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Dirt Balls

February 29, 20201 Comment

Mud Balls (5)

This was my first recipe not just for Veronika, but with Veronika! Yes, even a 16 month old can help in the kitchen, given a simple enough task. In this case, I involved her hands-on during several steps, including crushing graham crackers in a zip-top bag with a rolling pin, rolling sticky balls of dough, and more.

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During steps that she couldn’t help with, I sat her in the high chair with a few ingredients to sample. She loved nibbling on graham crackers and putting raisins in and out of a snack-sized box!

For the actual recipe, you’ll need the following:

1 cup creamy peanut butter
1/4 cup agave nectar
1/2 cup vanilla-flavored vegan protein powder
1/2 cup raisins
1 cup crushed graham cracker crumbs

In a large bowl, combine the peanut butter, agave, protein powder, and raisins. Note: If you do eat dairy, you could make this recipe with dry milk powder; however, I like that using protein powder adds an extra nutrient boost to each serving!
Stir in the graham cracker crumbs until you have a workable “dough”; you may need to add a little more or a little less.
Roll the mixture into small balls. Serve immediately, or refrigerate until ready to eat.

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Note: If you want to make “Mud Balls” instead of “Dirt Ball”, you can roll these in a little cocoa powder.

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Crunch Time Toast

February 6, 2020Leave a comment

Travis got to use the toaster for the first time today in this experimental snack project. It was a great edible tie-in to some recent learning about telling time.

The challenge was to toast two bread slices, but for different lengths of time, and then to compare and contrast them. Carefully, Travis popped in the first slice and set the timer for only 2 minutes.

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He was impatient after 1 minute, hence the very un-toasted slice of bread!

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We popped down the second slice and this time set the timer to 5 minutes. Again there was some impatience, so I would say this was a 3 minute slice of toast.

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But he clearly noticed how more time meant a browner slice, as well as crisper. To finish the snack, we added avocado to the top (sliced on the first and mashed on the second). He proudly sprinkled on salt and pepper for this very big-boy snack.

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The verdict was that he liked the toastier toast better!

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Chocolate Crackles

January 21, 2020Leave a comment

Chocolate Crackles (2)

These sweet small treats are great if your kids need an afternoon pick-me-up: sugary enough to taste decadent, but with a few “good for you” ingredients thrown in.

Ingredients:

2 cups rice-crisp cereal
1/2 cup powdered sugar
3/4 cup shredded coconut
1/3 cup cocoa powder
1/2 cup + 2 tablespoons coconut oil

Combine all the ingredients except the coconut oil in a large bowl.
Melt the coconut oil and drizzle over the dry ingredients, then mix well.
Divide the mixture evenly among 30 mini muffin cups (alternatively, just press into mini cupcake liners and place on a tray). Refrigerate for 30 minutes to set.

Chocolate Crackles (1)

Fairy Bread

January 13, 2020January 13, 2020Leave a comment

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If children could invent a snack, Fairy Bread would probably be it. This treat, apparently popular at birthday parties in Australia, sure made our after-school snack feel like a treat!

Spread Earth Balance butter on slices of white bread. Trim off the crusts.

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Sprinkle with rainbow sprinkles to taste, then cut into triangles. I prepared the first slice for Travis, but let him be in charge of the sprinkles for the second.

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Clearly this indulgence is meant to be a once-in-a-while treat, but it sure put a big smile on his face today!

Apple and Sweet Potato Mini Muffins

October 31, 2019October 31, 20191 Comment

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These adorable mini muffins are the exact right fit for your toddler’s hand, and are perfect for snacking on the go.

Ingredients:

2 cups flour
1 and 1/2 teaspoons baking powder, divided
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup applesauce
1/2 cup flaxseed
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/2 cup almond milk
1 cup frozen apple juice concentrate
1 and 1/2 cups grated sweet potato
1 cup grated apple

In a bowl, combine the flour, 1 teaspoon baking powder, salt, and cinnamon. Set aside.
In a large bowl, combine the applesauce and remaining 1/2 teaspoon baking powder.
Stir in the flaxseed, canola oil, vanilla, almond milk, and apple juice.
Add the dry ingredients to the wet ingredients, then fold in the sweet potato and grated apple.
Divide the batter evenly among 42 mini muffin cups, about 1 tablespoon per muffin. Bake at 350 degrees F for 25 minutes.

These are delicious warm, with just a little pat of Earth Balance butter!

Apple Sweet Potato Mini Muffin (1)