Carrot and Fruit Bread Fingers

I adapted this recipe from the Organic Baby & Toddler Cookbook that I reviewed here to make it both healthier and more successful. The result is a really tasty quick breakfast or snack that's perfect for toddlers over age one or to tuck in a lunch box for school-aged munchkins (or to snack on yourself). 

Carrot and Fruit Bread Fingers

- 1/4 cup butter, softened

- 1/3 cup honey

- 1 egg, beaten

- 3/4 cup carrots, grated

- 2 bananas, mashed

- 1 1/4 cup whole wheat flour

- 2 tsp baking powder

- 1/2 cup raisins, dried currants, or dried cranberries

- 1/4 tsp salt

- 1 tsp grated orange zest

Preheat oven to 350 degrees Fahrenheit. 

Cream the butter and honey together in a large mixing bowl. Beat in the egg. Mix in the carrots, bananas, flour, and baking powder. Add dried fruit and zest. 

Turn the mixture into an 8" square cake pan and level the surface with the back of your spoon. Bake until a toothpick comes out clean when you still it in the middle and the top is golden brown, bout 30 minutes. 

Let cool in the pan. Cut into bars and serve or keep for up to 4 days in an airtight container (not in the fridge). 

Makes 12 bars

Cheesy Leftover Pasta Frittata

I accidentally cooked too much pasta for a dish a couple days ago and had some leftover that I didn't want to go to waste. This frittata was a simple and tasty way to use it up and while you could have it for breakfast or brunch, it also makes a great lunch with a salad on the side. The possibilities for variations with this one are virtually endless, making it a great way to clean out the fridge!

Cheesy Leftover Pasta Frittata

- 1/2 cup onion, chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 6 eggs
- 1/4 cup milk
- 1/2 cup frozen peas
- 1/3 cup Parmesan cheese, grated
- 1 tbsp fresh basil, minced
- salt and pepper, to taste
- 1 cup cheddar cheese, grated
- 1 cup cooked pasta (any kind, but if long like spaghetti, cut into 1" pieces)

Preheat the broiler. In a heavy, oven-proof skillet, melt the butter and oil over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Meanwhile, in a large bowl, beat the eggs. Add the milk, basil, Parmesan, and season with salt and pepper. Stir the pasta and peas into the egg mixture.


Add the egg mixture to the skillet with the onion, gently pushing the pasta around until it is evenly distributed. Cook over medium-low heat until the egg is almost set. Remove from the heat and sprinkle the top evenly with the cheddar. 


Transfer the pan to the oven under the broiler, about 4-5" from the heat and cook for 5-8 minutes until the fritatta is set and is slightly golden brown.


Remove from oven, cut into wedges and serve. 


* this recipe is suitable for babies over age one, due to egg whites.
* this recipe is best eaten right away.


VARIATION: Substitute chopped green pepper for half of the onion, and Swiss for half of the cheddar.

Keeping Baby Busy While You Cook

Keeping a munchkin who is too young to help out in the kitchen happily occupied is always a challenge...especially with some kids who may be a little less than patient. Luc has a really short attention span...which probably has a lot to do with my emphasis on quick and easy recipes. I'd love to get a  Learning Tower
since I've heard such great things about them, but with a small kitchen, we just don't have the space.

Anyhow, Ohdeedoh just had a great post about strategies to help. Check it out here.

What do you do to keep your baby or toddler occupied while you're cooking?

Roasted Banana Puree

As easy as it is to just peel and mash a banana to give to baby, why not introduce your little munchkin to the wonderfully concentrated banana-ness of roasted banana?  As you may have noticed from my post on Roasted Parsnip and Pear Puree, I'm a big fan of roasting fruits and veg to heighten their flavors. This puree is appropriate as a first food for those 6 months and up.

Roasted Banana Puree

- 1 banana, unpeeled
- breast milk or formula for thinning, if needed

Preheat oven to 350 degrees Fahrenheit. Once heated, pop in the banana in its peel on a baking sheet and roast for 25 minutes. 

Let cool. Slice open the peel and mash the banana in a bowl, adding breast milk or formula to thin if needed. 

Makes 1-2 baby servings (depending on the size of your banana)

*easily scaled up, just roast more bananas at a time.
*freezes well for up to 3 months. 

Variation: Roasted Banana and Papaya Puree - add roasted banana to steamed papaya chunks and puree together.

Birchermuesli

Birchermuesli, which is a Swiss breakfast with raw oatmeal and fruit, has to be one of my favorites. I used to work beside a place that had it for takeout in the mornings, and I used to buy it several times a week. What a waste of money when it's so easy to make at home. This is a super healthy meal or snack--in fact it was originally devised by a Swiss Doctor as part of his recommended wellness regime. The possibilities for variations are endless. My favorite is basic like this but you can always add dried fruits, nuts, substitute pear for the apple or add spices like cinnamon and nutmeg. Enjoy! (Because of honey, this is suitable for anyone over age 1, you could make it using another sweetener, but it won't taste quite like Birchermuesli).

Birchermuesli

- 1 cup rolled oats
- 1 cup water
- 1 apple, skin on, grated or minced
- 2/3 cup blueberries, fresh or thawed frozen
- 1/2 cup plain yogurt
- 3 tbsp honey, or to taste

Mix the oats with the water and allow to sit for at least 12 hours in the refrigerator (please note that you can't skip this step). 

Just before serving, add apple, bluberries, yogurt, and honey. Mix well and serve. 


* makes 3 adult-sized servings


* can be refrigerated after mixing but it's best if it's eaten the same day (I sometimes will eat the leftovers as a before bed snack).

Activities from the Recycle Bin: Crayon Holders

Ok, so this isn't really an activity in and of itself, but it does help the kiddos in going about their activities in an orderly way and it makes it easy for them to help clean up after themselves. I found this Montessori-Style crayon holder made from fruit cups(!) at Mom's Crafty Space and I loved it so much that I thought I would share it here. Click here to see how she did it.

Maple Syrup Roasted Chickpeas

I wasn't sure about posting this recipe, as to my adult taste buds, these are missing something and I was going to work a little more on this recipe. However, Luc decided that they are a hit and ate an astonishing amount of them, which since he hasn't been too interested in food lately, is a definite seal of approval. And tasting them again...maybe he's right. Sometimes keeping things straightforward is best, especially with toddlers going through a picky phase.

Maple Syrup Roasted Chickpeas

-1 can chickpeas
-1 tbsp melted coconut oil (expeller pressed, not virgin), or canola oil
-3 tbsp maple syrup (dark, Grade B is best as it's more flavorful)
-1 tsp cinnamon

Preheat oven to 350 degrees Fahrenheit. Drain, rinse, and pat the chickpeas dry. 
 
Mix oil, syrup and cinnamon in a bowl and toss with the chickpeas. Line a baking sheet with foil and spread the chickpeas in one layer. Bake for 30 minutes, stirring every 10 minutes and making sure they don't burn.