North African Snack Bites

I'm always trying to find new snack ideas and recipes to keep snack-time interesting. I adapted this recipe from on on Food.com. Not only is this snack full of energy, ultra easy and involves no cooking, but it's also a fun recipe to get young kids helping you out in the kitchen. They can press the 'on' button to make the food processor whiz and then help roll the mixture into balls and swirl them in the toppings. These snack bites are suitable for everyone in your family over the age of 1 and I would be shocked if they didn't disappear quickly into even the pickiest munchkin!




















North African Snack Bites

- 1/2 cup peanut butter (or sunflower butter)
- 1/2 cup honey
- 1 cup wheat germ, toasted
- 1/2 cup powdered milk (I used whole milk, but skim would be fine) 
- 1/4 cup unsweetened shredded coconut
- 1/4 cup sesame seeds, toasted


In a dry skillet, toast the wheat germ over med-low heat until golden and fragrant, stirring frequently. Remove once done to the bowl of a food processor, then add the sesame seeds to the skillet and toast similarly. When toasted, remove to a plate. 


Add peanut (or sunflower butter) to food processor bowl, along with the honey and powdered milk. Whiz until well combined. 


Place the shredded coconut on another plate. 


Form the peanut mixture into balls and roll in the topping, either both or separately, your call.


Transfer to an airtight container lined in waxed paper and chill in the fridge. They will keep for up to 4 days. 

 

Banana Coconut Overnight Oatmeal

I was belatedly inspired by Tastespotting`s Month of Oatmeal. This oatmeal recipe is based on one of the commenter's recipes and boy, is it ever good! I'm not sure if I could eat oatmeal every day for a month, but this particular oatmeal makes that proposition more appetizing. This particular oatmeal, leaving out the molasses, is perfectly suitable for all munchkins over 8 months.

"You have to eat oatmeal or you'll dry up. Anybody knows that" - Eloise

Would you be able to eat oatmeal every day for a month? 
 

Banana Coconut Overnight Oatmeal

- 1 large banana
- 3/4 cup plain yogurt (maybe homemade!)
-  1 cup rolled oats
- 2 tbsp unsweetened shredded coconut
- 1/4 tsp cinnamon
- molasses, optional, to taste

Mash the banana well with a fork in a bowl large enough to contain all the ingredients. Stir in the yogurt, oats, coconut, and cinnamon until well combined. Cover and store in the refrigerator overnight. 


In the morning, give the oatmeal a stir. Heat briefly if desired and top with a drizzle of molasses, if desired.


* Makes one adult serving, or two toddler sized servings

Mandarin Vanilla Super Shake

Luc is still sick although seemingly on the mend and hasn't vomited for about 48 hours and his fever has broken. However, understandably he has no appetite and the only thing he would eat was a couple crackers in the last few days. He is uninterested in the usual bland sick foods and all he keeps asking for is milk and fruit. 

I didn't want to give him dairy while his tummy was still very sensitive, so I made this shake which is dairy-free but still creamy and a little fruity.  It was also delicious! Luc actually wanted to drink it and it stayed in him. We will be making this tasty shake, which is full of protein, iron, whole grains, and vitamin c, whenever we have mandarins on hand!
 

Mandarin Vanilla Super Shake

- 1 mandarin orange
- 1 half-pack (150 grams) soft tofu
- 1/2 cup ground rolled oats
- 1 tsp vanilla
- 1/2 tbsp ground flax seeds
- 1/4 cup water
- 1 tsp mandarin orange zest
- 1 tbsp agave nectar 


Grate the 1 tsp of zest off your mandarin orange, then peel and section. Combine all of the ingredients in a blender or food processor (I used a beaker and immersion blender) and blend until smooth and creamy. 

Sunshine Smoothie

This is another oatmeal smoothie recipe that I've adapted from the Frugal Foodie Cookbook. I've been trying to incorporate cantaloupe into Luc and mine's diet (my husband however hates melons) since I learned that they are apparently another superfood. This fruit has concentrated levels of beta-carotene, folic acid, fiber, vitamin C, and potassium as well as some B vitamins and is antioxidant rich. This smoothie makes me think of summer...that lovely season where snowsuits don't have to be wrangled onto little squirming bodies. 

  
Sunshine Smoothie

- 1/2 cup old-fashioned rolled oats, ground into a fine powder in a coffee grinder or food processor
- 1/2 cup pineapple juice
- 1/2 cup milk
- 1 cup cantaloupe, diced
- 1/2 cup ice

Throw everything in the blender and blend until smooth and yummy. If it is a little too thick, thin with a little water or pineapple juice. Sweeten to taste if needed. 

Makes two largish smoothies

* p.s. Luc started cry after he finished his smoothie this morning because it was all gone!

Curried Chicken and Cheese Balls

These are super quick and easy when you have cooked chicken on hand (for instance, if you poached a whole chicken) as they require no cooking besides that. And, isn't everything more appealing for kids when it's in the form of a ball? These are great toddler eats, but would also be fantastic in a lunch box for an older child. 

Curried Chicken and Cheese Balls

1/2 cup cubed or shredded cooked chicken
1/4 cup shredded cheddar cheese
3 tsp minced onion
1/8 tsp curry powder
tiny pinch sea salt, optional
3 tbsp wheat germ

Put all the ingredients, except the wheat germ, in a small food processor or blender and blend until you have a uniform crumbly texture. Try rolling into a ball, if it is too dry, add 1 tsp water. Form into small balls and roll gently in the wheat germ spread on a plate. Chill and serve.

Makes about 10 balls

Tofu, Peanut Butter, and Banana Spread

This easy no-cook, super healthy spread is soooo delicious! I used really soft silken tofu because that's what I had, but if you could find a semi-soft silken tofu that would work better, so that it wouldn't be quite so runny for a spread. I rolled some up in a whole wheat tortilla for Luc today and it was quite a mess, but was eaten in record time! This would also make a great dip for waffle strips, a topping for pancakes, or a pudding on its own (I ate some as a pudding). Due to the inclusion of peanut butter and honey, this spread is suitable for babies over 1 year. It will turn a little darker in the fridge, but it will still taste just the same.

   
Tofu, Peanut Butter, and Banana Spread

- 1/2 package soft (or semi-soft)tofu
- 1 banana
- 1 tbsp honey
- 1 1/2 tbsp peanut butter (unsalted)
- 2 tsp lemon juice


Puree in a blender or food processor until ingredients are fully incorporated and it is nice and smooth.

Makes about 1 cup

PB &J Oatmeal Smoothie

This is my adaptation of a recipe from The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook. Everyone in our house loves smoothies and Luc especially goes nuts for them. The oatmeal in this smoothie, while it sounds weird, lends a nice texture and makes this smoothie really a breakfast in a glass. It also makes a great mess-free snack if you put it in an insulated cup for when you are on the go. I grind a couple cups of oats at a time and keep in a container in the cupboard, making this really quick to throw together. This recipe is suitable for babies over age one due to the inclusion of nuts and milk.

PB & J Oatmeal Smoothie

-1/2 cup old-fashioned rolled oats, ground fine in a coffee grinder or food processor.
- 1 cup milk
- 2 tbsp peanut butter
- 1/4 cup fresh or frozen raspberries
- 1/2 cup ice

Place all ingredients in a blender and blend until yummy. Sweeten to taste with honey or agave nectar (it will vary depending on how tart your berries are). Makes 2 toddler servings. You can keep it in the fridge but you may have to thin with a little extra milk before serving as it thickens up a little.

Mango Lassi (Smoothie and Puree Versions)

 

Mango Lassi (Smoothie and Puree Versions)

A great Indian beverage/smoothie for toddlers, big kids, and adults. Alternatively, you make the same ingredients into a puree and introduce the same great taste for the younger set (8 months plus due to dairy and spices).

Lassi (Smoothie)

- 1 large very ripe mango, peeled and cubed (or use frozen cubed mango for ease - approx. 1 cup) 

- 3 cups plain yogurt (full fat for the munchkins)

- 1 cup milk (same deal)

- 1/2 cup water

- 1 tsp rose water (optional but I really recommend)

- 1/8 ground cardamon 

Blend until thick and yummy. Taste for sweetness (depends on your mango) and add sugar, agave nectar, or honey to taste. Serve with ice. 

Makes 3-4 servings

Mango Lassi Puree

- 1 cup cubed mango (fresh or thawed frozen)

- 1/2 cup full fat plain yogurt

- tiny sprinkling ground cardamon

Puree and serve. 

Both versions will keep refrigerated up to three days, but are not suitable for freezing. 

Chocolate Tofu Pudding (with variations)

A super easy no-cook recipe. Cocoa is rich in antioxidants and tofu is a great source of iron and when you make it yourself you control the sweetness, making this one dessert/snack you can feel good about giving to munchkins. This recipe and its variations are appropriate for babies over one year (but as always, talk to you pediatrician). For Tofu Pudding recipes, I use the two-pack soft (silken) packages available at some stores (I use Soyganic brand) because I find it’s the perfect size as one half makes two toddler-sized servings. You can use a large package if that’s all you can find and use the other half for something else, or just double the recipe.

Basic Chocolate Tofu Pudding

One half of two-pack soft (silken) tofu package

2 tbsp pure cocoa powder

1 tbsp agave nectar (taste for sweetness, you may need a little more)

1 tsp vanilla extract

Blend everything in a beaker with an immersion blender or toss in a mini food processor or blender and blend until silky. Can be served immediately or kept in the fridge for up to 3 days. Do not freeze.

Variations:

Chocolate Peanut Butter Tofu Pudding: add 1 tbsp natural peanut butter (regular varieties contain hydrogenated oils)

Chocolate Coconut Tofu Pudding: add 1 tbsp coconut milk (great when you have a little left over from another recipe) and 1/2 tbsp unsweetened coconut flakes