Toddler Hulk Muffins

Have I mentioned that my little is Batman? Well he is…but sometimes he likes to be other superheroes too, like Captain America or the Hulk and now he is totally into Ninja Turtles as well. Anyways, since my life seems to revolve around superheroes, it was only fitting to call these [super] yummy green and purple muffins, Hulk Muffins!

I know, I know, he is no longer a “toddler” but toddlers are sure to love these muffins, just like my…preschooler. I am having a hard time letting go of my little baby who just wanted to be held all day, isn’t three too early to be a big kid? He is such a strong and independent boy who is so full of life and is so adamant about learning new things, and doing everything by himself. He also doesn’t want to be called any of those mushy nicknames, like my baby or boo bear…the list goes on…sometimes I slip up and call him a mushy name, and he reminds me, “Mom, I am not a baby, I am a big kid.”

On to the muffins…

I haven’t made a “toddler” muffin in quite some time, but I really wanted to make something that didn’t have flour and contained fruits and veggies that could easily be tossed into a lunch-pail. I had just bought a big container of spinach and blueberries from Costco, which I immediately washed and froze in individual baggies for smoothies (more on that another day)…but I thought hey, those would be perfeeecccttt for a muffin!

Toddler Hulk Muffins

Makes approx. 30 mini muffins

2 cups rolled oats (not all oats are gluten-free, check the labeling)

2 bananas

2 eggs

1 heaping handful of spinach

1-1 1/2 cup blueberries

1 cup dairy free yogurt (I used coconut yogurt)

1/4 cup brown sugar

1 1/2 tsp baking powder

1 tsp vanilla

1/2 tsp baking soda

Pre-heat oven to 400.

Blend or food process the oats, yogurt, spinach, sugar, baking powder, baking soda and vanilla until smooth, although there will be some texture from the oats. Add in eggs. Once combined fold in the blueberries.

Grease or line muffin tin. Fill compartments 3/4 full. Stick them in the oven and bake for 8-10 minutes.

P.S. These aren’t just for toddlers, I loved them too!

P.P.S. Go check out my Instagram over there —-> on the right side of the screen. Follow me and stay updated on the daily (or close to it), or if you don’t have an Instagram you can still go check out the pictures!

Happy Baking 🙂

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Chocolate, coconut and peanut butter! Does it get any better?

Wild Friends is a new[er] brand of nut butters on the market, and they have great flavors including Chocolate Coconut Peanut Butter, which was my muse for these two recipes.

I have been trying to find a protein bar on the market that is not only is dairy-free but inexpensive, and it has become a trying task. So I decided to make my own. These bars are not only simple to make, but it makes a large batch and only used a fraction of the ingredients that I purchased.

Chocolate Coconut Peanut Butter Protein Bars

Chocolate Coconut Peanut Butter Protein Bars

Approx. 20 small bars

2 cups oats

1 cup puffed brown rice cereal

3/4 cup Wild Friends Chocolate Coconut Peanut Butter

1/3 cup shredded coconut

1/2 cup brown rice syrup (I used Lundberg’s Organic Sweet Dreams)

2/3 cup brown rice protein powder (I used Growing Naturals Brand in Chocolate)

1 tsp vanilla

I combined the peanut butter and brown rice syrup and heated it in the microwave for a few seconds until it was slightly melted and easier to stir, you could also heat it on your stove top over low heat-this step made the process of mixing much easier. Add the additional ingredients and keep stirring until the mixture is uniformly combined.

I took my 16 cup (12.375″ L X 9.125″ W X 3.5″ H) Sterilite rectangle lidded container and lined it with parchment paper. I added the mixture and pressed it firmly and evenly. I snapped on the lid and stuck it in the refrigerator for about an hour or two (I lost track of time); once they were cooled, I removed the bars easily with the parchment paper and cut them into 20 small rectangular bars. Then I tossed them back into the container for storage. I recommend storing them in the refrigerator, however I did have one in my purse that I forgot about…it was in a Ziploc baggy for a day or so and it still maintained the shape and flavor.

I wanted to touch on brown rice syrup briefly. I have heard controversy over this item due to reports of arsenic in rice. For one, it is an ingredient in almost every organic, natural, vegan etc bar, and two I felt comfortable using this Lundberg brand because they are taking precautions and testing the levels of arsenic in their rice as part of their comprehensive food safety plan.

And now for this masterpiece…

Chocolate Coconut Peanut Butter Pancakes

Chocolate Coconut Peanut Butter Pancakes

Approx. 4-6 depending on size

2 eggs

1 ripe banana

1/2 cup Wild Friends Chocolate Coconut Peanut Butter

2 tbsp chocolate chips (I used Enjoy Life minis)

2 tbsp shredded coconut

Optional:

Coconut oil for cooking

A little extra coconut and chocolate chips to sprinkle on top (highly recommended)

Mash the banana, then add the eggs and mix well; add the remaining ingredients and mix until relatively smooth. I heated a pan on my stove top to medium-low and added a little coconut oil to keep the pancakes from sticking.  I put about 1-2 tablespoons of the mixture into the pan; when they have formed bubbles on top that have burst they are ready to be flipped (just like normal pancakes). These don’t take long to cook!

When they are done, grab a plate and stack ’em up. I didn’t add any syrup or additional peanut butter, just a sprinkle of coconut and chocolate chips on top. I’m not even exaggerating, these were like heaven in my mouth. Next time around, I will be making a bigger batch!

Enjoy 🙂

P.S. This post was not sponsored by Wild Friends. All opinions and ideas are my own.

Dairy-Free and Gluten-Free: Toddler Breakfast

I hope you all are embracing the holiday season and enjoying your friends and family! As you may have noticed, I haven’t posted a blog in a while. I don’t want you all to think I’ve forgotten you…because I haven’t, so wipe away those tears. I have just become busier than I have been in quite some time, but I won’t bore you with all the details.

I have a couple things that I would like to share in the upcoming days and weeks, and there may or may not be some recipes for all those sweet treats that we must devour during the holidays. So many of the recipes call for dairy in some form or another, but I am thinking that we can treat ourselves to something just as good, if not better, than the original versions.

Over Thanksgiving I made an Apple Crisp, it was actually called something else but my brain is not working on all its cylinders right now, and we served it up with ice cream. So the obvious question was (to those who can eat dairy), “do you want coconut milk ice cream or cow milk ice cream?” This received a little chuckle, and then the adage that when its put that way the coconut milk ice cream sounds much more desirable. So that brings me to wonder, how do you classify your “milk” products? I can’t be the only one that refers to dairy as cow milk! Here is where my mom would mention that I used to call milk, foot milk…maybe I should go back to calling it that instead, hehe. Okay, I have gotten side tracked.

Dairy Free Gluten Free Toddler Dino Breakfast

Let’s talk breakfast! You may notice a trend here, eggs and toast! This breakfast was incredibly simple, I scrambled some eggs and tossed in some fresh chopped baby spinach, just a handful or so. Peeled a little cutie and made a cool design! And popped a piece of gluten and dairy free bread in the toaster, cut it into an awesome dinosaur shape with my amazing skills and spread a little peanut butter on top. Simple and nourishing! As a side note, after the toddler dug into breakfast, I realized I could of turned this into a little scene and put the eggs at the bottom of the plate and had the dinosaur walking on them, and then have the little cutie sun shining down from above. Next time around! I basically ate the same thing, but I had a plain ‘ole boring square piece of toast. Oh, and I put Earth’s Balance on it instead of peanut butter.

Happy Eating 🙂

 

 

Dairy-Free and Gluten-Free Toddler Breakfast: Waffle and Eggs

I have done some research on a gluten-free diet, but I am not an expert or a medical professional; I thought I would share some of our dairy-free and gluten-free meals that we have been trying. Believe me, I know it can be hard to find foods to feed a toddler, let alone a toddler with allergies or sensitivities…especially if you also have one that is picky or has texture aversions like mine. I’m hopeful that this will help some of you!

My toddler and I often eat meals very similar to one another, but I will usually add extras to mine so I will be sure to include what I am eating if it differs. This morning we had toaster waffles from Van’s that were dairy-free and gluten-free, I know what you’re thinking…

Seriously? A toaster waffle? Yes, a toaster waffle!

Van's Waffles

These are actually really good, they are quick and easy and most importantly they aren’t filled with junk! Van’s actually has a few dairy and gluten-free products that we enjoy. So anyways, back to the waffle, I topped it with crunchy peanut butter and banana slices. I made some scrambled eggs to go alongside, for the eggs I peeled a zucchini and grated about half of it into our eggs (I don’t normally peel my zucchini but I wanted to make sure it was soft like the eggs). I think eggs make a great canvas for adding in extras, I’ve made eggs with shredded zucchini, carrots, finely chopped cauliflower, meat, peppers and onions, the possibilities are almost endless!

Viola, an incredibly simple and delicious dairy and gluten-free breakfast!

Dairy Free Gluten Free Toddler Breakfast

Happy Toasting 😉

 

Dairy-Free Breakfast Ideas: Toddler Edition

My toddler is, oh how should I say it? Picky? Yes, that’s the word. So, our typical breakfast is a scrambled egg and a piece of toast spread with nut butter, but we try to change it up…sometimes. Here are some of the other things we do:

•Toast, with nut butter and banana
Toddler muffins
•Breakfast burrito (tortilla, potatoes,
eggs, avocado, salsa)
•Oatmeal with nut butter and banana
Vegan Fruit and Veggie Pancakes
•Cereal and a dairy-free milk
•Veggie/Meat egg scramble
•English muffin sandwich with egg, avocado and meat (ham, turkey, sausage)
•Spinach and berry smoothie
•Banana smoothie with nut butter and cinnamon

Remember to always check the ingredients of store-bought items to make sure there is no hidden dairy. They don’t always list it as a possible allergen.

I will be adding to this list as I think of more 🙂 If you have any ideas, add them in the comments!

Bananas, Nut Butters and Cinnamon.

Nut Butters and bananas have a bad rap among some, but they actually have great health benefits. They also make a perfect combination of yummy-ness that is amplified by cinnamon.

  1. Bananas are believed by some to be high in carbs, sugar and calories; however they really don’t have more of these things than other fruits. Bananas are actually low on the glycemic-index, which means they are great for diabetics because they don’t cause a spike in blood sugar levels. Plus, they are an excellent source of potassium.
  2. Nut butters are not only high in protein and low in carbohydrates, but they also provide heart healthy fats. I know that choosy moms choose Jif, but their regular peanut butter has quite a bit of sugar and other unnecessary ingredients. There are a lot of different brands of peanut butter out there, so just be label conscious and find something that is best for you. Peanut butter isn’t the end-all be-all of nut butter though; almond butter is a great alternative. I also like Sunbutter, which isn’t technically a nut butter since it is made from sunflower seeds, but it still offers great benefits and it tastes wonderful.
  3. Cinnamon just makes everything taste better, well not everything, but a lot of things. It isn’t just a spice to use on cinnamon rolls, I sneak it into other dishes…I hate to give up my secret ingredient… but it adds a great flavor and depth to tomato based dishes. There are a surprising amount of benefits from using cinnamon. To name a few: regulates blood sugar, lowers LDL cholesterol, and it is anti-microbial/viral.

I’m going to share five easy-peasy recipes with you that are good for breakfasts, lunches and snacks…or dinner if you choose!

  • Quesadilla: Take tortillas and spread with peanut butter, sliced banana and sprinkle on some cinnamon. Then cook on a skillet with a dairy-free butter, coconut oil, or nothing.
  • Sandwich, cold or grilled: Take some bread and smear on some peanut butter, add sliced bananas and cinnamon and you are good to go. You could also grill it up like you would a grilled cheese.
  • Oatmeal: Cook oats, add in a tablespoon of nut butter (you can do more or less depending on your taste), slice up some bananas to put on top and sprinkle with cinnamon.
  • Smoothie: Blend together a frozen banana, a tablespoon of nut butter (or whatever amount you want), add in a cup (and again you can play with the amount of milk to get your desired consistency) of dairy free milk (almond, coconut, hemp, rice), and a teaspoon or so of cinnamon and blend together.
  • Banana bites: mix together a nut butter and cinnamon mixture and cut up a banana into half-inch slices. Spread the mixture onto one side of a banana slice and top that with another banana slice. You can eat them as is or stick them in the freezer for a nice cold treat that are easy to grab on the go.

quesadilla

quesadilla1

oatmeal

Do you have any ideas and/or recipes that have banana, nut butters and cinnamon? If so, please share 🙂