In the past, Genevieve has always cried when we dropped her off for daycare. She would cling to whichever parent drop her off and cry anytime we tried to sit her down, passed her to a teacher, or leave the room.
Last week, Michael said that she had been letting him sit her at the table in her classroom while he put her breakfast in front of her, and then she would eat and, we watch as he walked out the door.
Yesterday was the first day I have dropped her off at daycare since he had told me this it started happening. It’s so refreshing and so much less stressful to leave her knowing she is content and happy. Yay for no crying!
Breakfast: banana, apple, and Blueberry pumpkin seeds breakfast cookie.
Genevieve’s lunch today is probably one of the fanciest meals I have ever given her. Nothing I sent was expensive or unusual foods, but it’s definitely not your average toddler meal.
The “lunches” featured in this series are normally what I am sending to daycare for the day, so the contents are actually lunch and snack. She eats breakfast before she leaves the house for the day.
Triscuit crackers and organic cheddar cheese, spinach and cheese ravioli with pesto and steamed zucchini, raspberries and blackberries, plantain chips, and a raw vegetable salad with humus/yogurt dip (1:1 ratio of whole milk organic yogurt and hummus).
The vegetable salad includes: snow peas, radish, zucchini, and bell pepper with the skin removed.
I also sent two 5oz servings of Hipp toddler formula.
Trying a new muffin recipe for Genevieve. This one is an Avocado/Banana/Apple/Oat Toddler Muffin. I used the Baby Food Muffin recipe posted on The Gold Medal “Our Baker Blog” written by The Baker Mama.
3/4 Cup All Purpose Gluten-Free Flour
2 Tablespoons Coconut Flour
1 Cup Old Fashioned Oats (pulsed 3 times in a food processor)
1 teaspoon Baking soda
1 1/2 teaspoons Baking powder
1 1/4 Cup Organic Applesauce
1 Avacado (mashed)
1 Over Ripe Banana (mashed)
1 teaspoon Cinnamon
Stir together all dry ingredients.
Add wet ingredients and mix well.
Fill 10 muffin cups lined with silicone liners (I used 3 cookie scoops each). Bake at 350 degrees for 28 to 30 minutes.
I don’t care for Oatmeal, Avacado, or banana, so trying these out myself wouldn’t do much good. Michael offered to try them and he said they tasted under cooked, but I think it was just the texture. These muffins have a ton of fruit in them and the recipe was designed for babies, so I’m sure it’s meant to be on the moister side. I will serve them to Genevieve for breakfast in the morning and see what her opinion is.
Finished product info will be added to this post later tonight (or maybe tomorrow ).
Genevieve’s lunch today – green beans, Plum Organics Chicken Meatballs, Dempsey Gluten-Free Rosemary Cracker Bread, Swiss cheese, raspberries, kiwi, carrot and celery sticks with ranch dressing, and dried apple slices. #17monthsold #toddlermeals #healthytoddler #homemadebabyfood #plumorganics #dempseybakery #daycarelunch #blog
This is the first time I have ever given her a dip to go with her veggies. I know she likes to dip her chips, or at least pretend to, but I generally I have been trying to get her to like her veggies as veggies. I know though, that it’s important to introduce new things, so today that new item is ranch dressing. The ranch dressing isn’t organic, but it is preservative free.
Toddler Meals – Genevieve’s lunch today is green beans, baked sweet potato cubes, chicken, raspberries, celery with Cream cheese, homemade snack mix, quinoa crackers, and a banana. Everything is fresh and organic except the cream cheese and banana, which I didn’t have access to when I bought groceries.
The addition of cream cheese will be new for her.