Recipe Shout Out: Baked Vegetable Samosas

These Baked Vegetable Samosas from Simply Life use ready-made wonton wrappers so they are so quick to make and the fragrance of the filling makes it difficult to wait until you stuff the wrappers before digging in! I followed the recipe exactly except to cut out the chili in order to make them toddler friendly. I have also had great success with freezing these. Just freeze uncooked samosas in a single layer on a baking sheet, then transfer to a large freezer bag. There's no need to defrost before baking, just add approximately 2 minutes to the baking time. Hope you enjoy these as much as we did! Follow this link over at Simply Life for this tasty samosa recipe.

Herbed Mushroom Sandwich Spread

Happy belated Mother's Day! We went away to visit my parents and spent much of Monday afternoon sitting in a rural hospital waiting room since Luc had a terrible ear infection -- other than that it was a good weekend out of the city!  This is the second ear infection in two months so I really hope that he isn't one of those kids that constantly have them...fingers crossed.

Onto more delicious topics, this spread is really yummy. It tastes like concentrated homemade Cream of Mushroom soup. However good it tastes, I could not make this recipe look anything other than gross in a picture and so this is a picture of Luc's lunch that featured this spread. He gets a kick out of eating shapes he knows so anything shaped like a star, heart, ball, or circle goes down well these days. Also delicious served with crackers or crispbreads, both for munchkins and adults. Suitable for babies from 8 months, just cut bread spread with this mixture into a tiny dice once baby shows interest in finger foods.

Herbed Mushroom Sandwich Spread

- 1 1/2 cups sliced white button mushrooms

- 2 shallots, diced
- 1 tbsp butter

- 3 tbsp fresh flat-leaf parsley, chopped

- 1/4 cup softened cream cheese

In a large skillet, melt the butter over med-low heat. When bubbling slightly, add the mushrooms and diced shallots and cook, stirring occassionally, until both are softened, about 8 minutes. Stir in chopped parsley.

Let mushroom mixture cool while the cream cheese is softening.


Whiz mushroom mixture with cream cheese in a food processor until fully combined and creamy.

*will keep in the fridge for 1 week

Avocado and Apple Puree

Avocados, rich in healthy fats, antioxidants, and fibre are a great food to incorporate into your child's diet. Paired with apple, it's an easy sell.This is a quick and deliciously creamy homemade puree suitable for babies from 6 months, once they've had both individually. Also makes a great breakfast alternative for toddlers and older kids...just call it pudding! 

Avocado and Apple Puree

- 1/2 ripe avocado
- 1 large sweet apple (I used a Gala)


Peel and coarsely chop the apple. Lightly steam using a steamer insert over a saucepan, or microwave for on high for two minutes in a loosely covered glass container. Let cool slightly. 

Scoop out avocado flesh and add along with the apple to the bowl of a food processor. Whiz until smooth, adding water to thin is necessary. (For

* Makes 4 baby servings or 2 toddler servings
* Can be refrigerated for up to 2 days with cling wrap pressed into surface, it will discolor somewhat but it'll still taste fine.

Great Tip for Feeding Toddlers Soup

I love making soups. I love eating soups. However, I do not love trying to feed my toddler soup. But, I also don't like making separate meals if I can avoid it (exceptions are made so that we can enjoy an occasional spicy meal!) . Today there was a great tip on Parent Hacks for dribble-free soup that I'm going to try!

For those of you with toddlers, how do you tackle soup?

Turkey and Mango Quesadillas

I had some frozen leftover turkey from Easter, but you could of course always use leftover cooked chicken to make these quick and fresh tasting quesadillas.I didn't include amounts for the filling because really, you can just eyeball it - just be careful not to overfill or it will come tumbling out as you try to eat. This quesadilla was completely gobbled when I put half of it in Luc's packed lunch. 

While there is nothing in this sandwich that makes it inappropriate younger babies, it's really best for older infants and toddlers fully able to eat finger foods.  You can either cut it into little squares for younger ones or cut into 4's as below for older toddlers, kids and adults.

Turkey and Mango Quesadillas

- cooked shredded turkey meat (or chicken)
- diced ripe mango
- Monterrey Jack cheese
- black pepper, to taste
- minced cilantro
- 6 inch whole wheat tortilla


Assemble the quesadilla. Only put toppings on one half of the tortilla and then fold it over. I like to put some cheese both first and last to make sure the whole thing melds together as it melts. 

In a frying pan on med-low heat, melt a tiny pat of butter (or you can spray the the pan with cooking spray,  but it doesn't taste as good). Press the quesadilla down occasionally as it cooks to flatten to make it easier for little mouths to eat. Cook until golden, melty, and yummy. Allow to cool somewhat before cutting to keep the goodness from escaping. 


* makes 1 adult serving or 2 toddler servings

Baby's Cheesy Pasta

I haven't posted a great deal of recipes for the little munchkins lately (although I have some things in the works), so I thought I would tell you about this super simple homemade baby food recipe that was one of Luc's favorites. It was invaluable to me because I could whip it up with items I always had on hand when life became less than organized. I adapted this recipe from one on Wholesome Baby Food (an absolutely excellent website BTW). This is a great recipe to introduce baby to cheese, starting from 8 months and Luc, who is now almost two, will still gladly eat this little dish.


Baby's Cheesy Pasta

- 1 cup pastina (baby pasta)
- 1 1/2 cups salt-free chicken broth (or vegetable)
- 1/2 cup carrot puree (about 2 Baby Cubes worth)
- 3 tbsp grated cheddar cheese


Cook pastina in the broth in a medium saucepan according to the length of time on the package. Drain any unabsorbed broth and save for another purpose.


Stir in carrot puree and cheese. Serve to hungry little people.


* Makes 4-5 baby servings
* Can be frozen although better texture if it isn't. Can be kept in the refrigerator for up to 3 days.

Product Praise: Sunbutter

We have no food allergies in our family so I have never had to consider nut alternatives. However, I have to pack Luc's lunches and snacks for daycare and they are nut-free. For those nights when I just have NO time, a peanut butter and jelly sandwich would just be so convenient to pop in his lunch. I didn't have very high expectations for this peanut-free alternative, but I was pleasantly surprised! While this spread has a slight bit of bitterness that peanut butter doesn't have, it's still great tasting and a godsend for convenience. Peanut butter is just so versatile, that I'm so glad that I have an alternative that I can send of in Luc's lunch bag.

If nut allergies are an issue or you are looking for nut-free alternatives for whatever reason, if you haven't already give sunflower butter a try. Use it exactly like you would peanut butter, for instance in Munch's PB & J Oatmeal Smoothie, Tofu PB & Banana Spread, or Senegalese Peanut and Tomato Soup! 

Also check out these awesome Sunbutter Cookies with Chocolate Sunflower Seed Drops from Maryea at Happy Healthy Mama!

What's your favorite way to enjoy 'peanut' butter?