I hope you all enjoyed the first weekend of Spring. We planted lettuce, spinach, and tomatoes in our garden and enjoyed two more strawberries off our strawberry plants. Ewan was nice enough to share one with me; it was delicious, although it was tiny. We have quite a few green ones on the plants and have been checking the garden everyday to see if any more are ripe.
What kid doesn't love dip? At three and a half years old, Ewan continues to enjoy making his little stacks of food, held together much better with a bit of dip for the "glue". They are like bite-sized, open-faced sandwiches.
Your toddler can help make this recipe by pouring in the olive oil and measuring the cumin and pouring that into the food processor. Ewan also ran the buttons on the food processor. Please remember to always supervise toddlers while they are using any kitchen equipment. Some safety features are not built with little hands and fingers in mind.
Jason bought me a wonderful new cookbook at one of our local bookstores, Chaucer's, when they were holding a fundraiser for our son's preschool. I really love how so many businesses in town are willing to help out the local schools by donating a portion of their sales on certain days back to the school. I imagine they usually get enough increased business during these events to more than make up for the sales they are donating, so it's a win for everyone involved. It also makes me more likely to return and recommend these businesses when they are willing to help their community.
I altered her Pear-Hazelnut Oat Muffin recipe to make this one. We hadn't been to the grocery store in over a week, and a friend I hadn't seen in quite awhile was coming over for coffee. I wanted to at least have something we could nibble on with our coffee but couldn't go to the store since my youngest was napping. I just used the ingredients I had on hand, resulting in quite a few changes to Megan's original recipe. But they turned out really nice. I especially love that they are free of processed sugars.
Sometimes the simplest recipes are the best, especially when it comes to toddlers. This is definitely something I need reminding of more often, especially when we have a week as exhausting as our past week has been. I have so much fun creating and testing new recipes that I forget about some of our easy favorites.
My son could probably live on fruits and nuts. We almost always take a snack of nuts and dried fruit with us wherever we go just in case we are out of the house when a low blood sugar moment hits.
This is not quite as simple as a bag of cashews and raisins, but it doubles as a fun activity if you let your child do the final assembly. Sometimes "playing" with food is encouraged in our house.
Ewan loves burritos, tacos, and sopes, really almost anything fairly simple that contains black or pinto beans. The other day, he asked me if we could have tacos for dinner. We didn't have any tortillas or time to make them, but we did have all of the other ingredients, and we had just made pancakes for our afternoon snack and had some leftover. So I asked him if we could use "tortilla pancakes" instead of tortillas.
Our resulting creation was delicious and much easier for a toddler to eat than actual tacos, especially if you make your pancakes fairly small. Ewan loved these and has requested them since. I also thought they were delicious.
Click here for the recipe for open face tacos.
These pancakes aren't as fluffy as your everyday buttermilk pancakes, but they also don't leave you feeling like you have a lead weight in your stomach. They are made with all whole grains and have the option of adding millet for a bit of interesting texture. I'm kind of obsessed with adding millet to things these days; I love the crunch, plus it has great nutritional value.