About a month ago I was sent a copy of 201 Organic Baby and Toddler Meals to try out (note: obviously you don’t have to use organic ingredients if you don’t usually). It came at the perfect time. Sophie was starting to really get into her solids, and she was up for trying anything. I was drawing an absolute blank trying to remember what I made for Oliver and Anna and that age (how does that happen, it was only a couple of years ago), and this book was exactly the kick that I needed to start opening her up to a world of flavour.
My favorite thing – how short the ingredient list is for almost all of the recipes. Nothing is more daunting than trying to quickly whip up a healthy snack or meal for the kids, to see 14 items that need to be dragged out of the pantry and fridge. If that’s the case, most days, they’re getting a granola bar from a box.
My next favorite thing – I have yet to make something for Sophie from this book that everyone didn’t end up eating. It may be geared for babies and toddlers, but you don’t need to make two separate sides or snacks or breakfasts. Or desserts. Hands down the unanimous favorite of all the kids were the sweets snacks and desserts (that just happened to be full of healthy things like fruit, cheese, and yogurt; shocker).
Being a food blog and all, I’ve got to include at least a few recipes right!
First up was the Two Berry Parfait. Oliver gave me crap because they didn’t look like the picture in the book. He wasn’t complaining while he ate it though! Recipe below.
Next, I made kale chips. I’m assuming kale chips are an acquired taste, which I have yet to acquire. Anna though, she LOVED them! Seeing how incredibly easy they were to make, I’ll keep it up for Anna, and maybe the rest of us will grow to like them too. Recipe below.
The next thing I made was the Caribbean Graham Snacks. I always have a tin of pineapple in the pantry and cream cheese in the fridge, so these delicious little bites will be a frequent visitor to this house. Seriously, these are soooo good (they were my midnight snack for a few days). I also “may” have switched it up with some chocolate crisps one night, and I’m not gonna lie, that was heaven. Recipe below.
The only downside to the book is that there aren’t a ton of pictures. From what I’ve heard though, in general, that’s a publishing issue (pictures are expensive), so don’t hold it against her. Every single recipe I tried was very easy to make, and at least one of my kids liked it (in every case except the kale chips, they all did). I’ll be using this one frequently when I need something quick and easy for the kids.
Two-Berry Parfait (2 servings)
- ½ cup full fat strawberry yogurt
- ½ cup whipped cream
- ½ cup chopped strawberries
- ¼ cup chopped raspberries
Caribbean Graham Snacks (8 servings)
- 1 (8-ounce) pkg cream cheese
- 1 (8-ounce) can crushed pineapple, drained
- 2 tsp honey
- ¼ cup shredded coconut
- 4 whole graham crackers
Kale Chips (4-5 servings)
- 1 bunch kale leaves, washed and dried
- olive oil
- kosher salt
- garlic powder
- Combine the yogurt and whipped cream in a small bowl, set aside.
- In two small serving cups, layer the ingredients evenly in this order: strawberries, yogurt mix, raspberries, yogurt mix, repeat. Top with additional whipped cream and chopped berries, if desired. Keep chilled until serving.
Caribbean Graham Snacks
- Combine the cream cheese, pineapple, honey, and coconut in a medium bowl.
- Break the graham crackers in half. Spoon 2 tbsp of the mixture onto each cracker.
- Refrigerate the remaining dip in an airtight container for up to one week.
- Spread the leaves in a single layer on a baking sheet.
- Drizzle lightly with olive oil, then sprinkle lightly with kosher salt and garlic powder.
- Bake at 375ºF for 10 minutes, until the edges just start to brown. Let cool completely on the trays before eating, where they will continue to crisp.