One 7-inch flour tortilla
2 generous tablespoons tomato sauce
1/3 cup grated Cheddar or mozzarella
topping menu (use as you wish):
2 or 3 pitted black olives, cut into rings
1 cherry or grape tomato, cut into rings
fresh basil leaves
2 cubes drained canned pineapple, cut into small dice
1 tablespoon diced red bell pepper
1 tablespoon drained canned corn
1 scallion, sliced
2 mushrooms, sliced and sautéed in a little oil
1 tablespoon freshly grated Parmesan
Preheat the oven to 400 degrees.
Put the tortilla on a baking sheet and spread with the tomato sauce. Sprinkle with the cheese. You can also add any toppings that your child may like. Bake for 8 to 9 minutes, until the cheese has melted and the base is crisp. Cut into triangles and allow to cool slightly before serving.
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1/4 cup vegetable or canola oil
2 tablespoons maple syrup or honey
1 cup cheddar cheese, shredded
1 cup ham, chopped fine
1. Preheat oven to 350 degrees.
2. Combine the first 5 dry ingredients in a bowl and stir to combine.
3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
4. Add the buttermilk to the egg mixture and stir.
5. Add the buttermilk mixture to the flour and stir until just combined.
6. Fold in the cheese and ham.
7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups instead).
8. Cool and serve.
2 English muffins, split
1 (8 ounce) container pineapple yogurt
3/4 cup sliced fresh strawberries
3/4 cup drained crushed pineapple
Lightly toast the English muffin halves in a toaster. Spread each half with pineapple yogurt. Top each half with strawberries and pineapple. Serve while English muffins are still warm.
6 Tbs. soft butter
1/3 cup packed light brown sugar
2 tsp. light corn syrup or golden syrup
1 tsp. pure vanilla extract
1/3 cup all-purpose flour
¼ tsp. baking soda
Pinch of salt (omit for babies under one year of age)
1 cup rolled oats
1/3 cup dark raisins, cut in half
1. Preheat the oven to 350°F.
2. Beat the butter, sugar, and corn syrup or golden syrup together with a fork until pale and fluffy, then beat in the vanilla. Fold in the flour, baking soda, salt, and oats, followed by the halved raisins. Form into about 18 small balls and arrange on baking sheets.
3. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the time. Let cool on the sheets for a few minutes before transferring to a wire rack. The cookies will crisp up as they cool.
1 bag of tri-color pasta
1 C chopped fresh broccoli
1/4 C sliced black olives
1/2 C baby Carrots, julienne
1/2 C zucchini, sliced thin
1/2 red onion, sliced very thin
2 T olive oil
Black pepper and lemon juice (low-fat salad dressing of your choose)
Boil pasta until it is al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl, and add parmesan cheese to lightly coat. Add black pepper and lemon juice if you wish. Serve warm or cold. Easy for little fingers to pick up!
2 whole grain tortillas
1/2 cup shredded cheddar cheese
1 cup of thinly diced turkey (cooked)
1 cup steamed broccoli
Wheat germ – sprinkled as desired
Scramble 2 eggs in a frying pan with extra virgin olive oil. Add broccoli and turkey when the eggs are almost cooked. Cook until the eggs are no longer runny and are firm.
Warm tortillas in a toaster oven or in your regular oven.
Place tortilla on a plate and cover with the egg scramble. Sprinkle the cheese over the eggs and then sprinkle wheat germ on top. Roll up the tortilla or fold in half. Serve warm with cottage cheese and diced fruit dices.
What You’ll Need
• ½ cup cornstarch
• 2¾ cup cold water
• 1 envelope unflavored gelatin
• ¼ cup cold water
• Small jars with lids for storing your paint (we find it easier to dip the paint out of teacups)
• Food coloring
How To Make
• Mix cornstarch with 2¾ cups cold water to make a smooth paste in a saucepan until no lumps remain
• Meanwhile soak the gelatin in ¼ cup water to soften until it’s needed
• Cook cornstarch mixture over medium heat stirring constantly until mixture boils and turns clear(ish)
• Remove from heat and stir in gelatin mixture
• Cool and divide into several different jars for various colors. Stir in food coloring until you have a pleasing color that is well blended.
This recipe makes about 3 cups of paint.
Need a new sandwich idea for your little love? Here is something my kids always, and still do, adore.
1 slice of whole wheat bread
Low fat cream cheese
Jelly (I buy the sugar free strawberry)
Cover the bread with cream cheese. Add a thin layer of jelly. Fold the bread over, and slice into bite-sized pieces for little hands to hold.
Great for on the go, or an easy afternoon snack!
Have a summer vacation planned with little ones this year?
Here is a great link with tons of info on some of the top toddler apps for iPad and iPhone. Check them out!