Yogurt Popcicles

Homemade Yogurt Popcicles 

This recipe is super simple. It’s a great alternative to ice cream. I like to give these to my toddler because I can control the ingredients and the sugar.

Ingredients:

  • Whole milk yogurt – plain (Stonyfield Organic is our choice)
  • Pureed fruit or fruit/veggie blend
  • Honey (optional)
  • Popcicle molds

Directions:

1. Prepare a fruit puree (see my previous posts for suggestions) or use a preprepared baby food pouch.

2. Spoon 1/2 Cup of plain yogurt into a bowl.

3. Add fruit puree to yogurt. Add as much as you like -to taste. I normally use 1/4 cup, but have used as much as 1/2 Cup. 

4. Add 1/2 to 1 teaspoon of honey, depending on the sweetness of your fruit.

5. Spoon  into popcicle molds and freeze.

I normally use whatever fruit I have that is getting close to the end of its life.

Favorite flavors: 

  • Strawberry, blueberry, and blackberry
  • Peach and banana 
  • Cherry and strawberry 
  • Peach and mango

Favorite popcicle molds:

These are fun shaped silicone molds. Silicone molds make them very easy to come out (even without running under water). I really like these molds for toddlers and small children because they are much smaller than standard sized popcicles.

Zoku individual popcicle molds (Amazon)

Koji popcicle molds (Target)

Fruit and Oat Muffins

Tonight I tried out a new muffin recipe that was recommended to me in one of my mommy groups.  I was looking for a healthy full size muffin, because Genevieve has started preferring full sized foods.  She has been refusing my mini muffins, but at a recent family reunion, she ate half of a full sized one.

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Tonight I tried the “Straw-nana Muffins” posted here. While I used the base of this recipe, I did make a few modifications, which I will share below.

When looking for a “full sized” muffin recipe tonight, I had a few requirements.  I wanted to use up an over-ripe banana that was sitting in my fruit bowl, I wanted to use oats, and I preferred the recipe to be gluten free (I eat gluten free, but my daughter does not).

The original recipe called for 1 cup of mashed strawberries, which I did not have.  I substituted a mix of apple, peach, blackberry, and cherry and used my Ninja food processor to “mash” and mix them.  The original recipe also called for 1 cup of chopped strawberries to be folded in the dough just prior to baking.  I substituted blackberries for strawberries and only used about 1/4 cup.  Also, the original recipe allows the choice of coconut sugar or maple syrup – I chose to use coconut sugar. I did add 1/2 teaspoon of coconut oil to my finished mix- just because.

Once I had my batter deposited in my silicone liners, I topped them with a dried fruit and seed mix to make the tops pretty.

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Dry Ingredients:

2 cups oats – processed into “flour”

2 teaspoons baking powder

1 teaspoon salt

1/4 cup coconut sugar

1 teaspoon cinnamon

Wet Ingredients:

1 cup fruit – mashed

1 1/2 over-ripe banana

2 eggs – beaten

1/2 teaspoon coconut oil

2 teaspoons vanilla

Instructions

Mix wet and dry ingredients separately and then together. Spoon into a silicone lined muffin pan.  Top with dried fruit and seeds. Bake at 350 degrees for 15 to 20 minutes (mine were closer to 20) or until they can pass the toothpick test.

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Toddler Meals: 3/18/2016

In this post, I am going to share Genevieve’s daycare breakfast and lunch. We normally give her breakfast at home, but she generally just take a bite or two, if she eats at all. As a result, most days we send her to daycare with breakfast, in addition to the lunch I generally post about.

Breakfast:

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Kashi Cinnamon Harvest cereal (dry) and organic blueberries

Lunch:

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Pineapple, organic kiwi, twice baked potato, pesto grilled chicken, and mushroom/spinach sautee.

Snack:

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Organic cheddar cheese, sliced unsalted almonds, and Spinach/Kale pasta chips

Oatmeal Blueberry Yogurt Pancakes

I found a recipe for no sugar added pancakes that use yogurt on Pinterest, and I thought they would be a perfect recipe for Genevieve.  I am always looking for great food ideas for Genevieve, because I dont want her to have any added sugars and I really watch her sodium intake.  I try to avoid processed foods for her as much as possible.  We live in a very rural town, so non-processed foods are really hard to find and healthy pre-packaged toddler foods are just not available very often.  It amazes me that the American Academy of Pediatrics recommends no added sugar or salt under the age of 2, yet almost all the baby food products are full of it!

The original Oatmeal Blueberry Yogurt Pancake recipe I founds was from Ambitious Kitchen.

I did make a few tweaks to the recipe.

My version:

  • 1 over-ripe banana
  • 1 cup Stoneyfield Organic Whole Fat Plain Yogurt
  • 1 1/2 teaspoons vanilla
  • 3/4 cups Organic Old Fashioned Oats
  • 1 teaspoon  baking powder
  • 1 large egg
  • Raspberries, broken into pieces (optional)
  • Coconut Oil for frying

Add all ingredients to the blender, except the coconut oil and berries.  Let the mixture sit for 10 minutes so that it will thicken.  Cook in a medium temperature skillet or on a griddle with the coconut oil.  If desired, add a few bits of berries to the tops of your pancakes when the batter is still soft.  Cook until golden on each side.

Notes: This made aprox. 9 small pancakes for me.  It is important to let the batter sit and thicken.  The first 2 pancakes I made were still gummy in the middle, even though the exteriors were cooked perfectly.  This stopped happening after I let the batter sit and thicken. Initially the batter had the thickness of a watery milkshake, but thickened to a pretty dense batter.  The thickness of this can be adjusted by adding more oats or thinned with a tiny bit of milk, if needed.

These are gluten free.

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PS. My husband normally hates the food I fix for Genevieve because it is too bland or the texture is off-putting to him.  He said these were yummy!

Toddler Meals: 01/25/2016

Toddler Meals: 01/25/2016

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.

Today’s lunchbox:

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.

Avocado/Banana/Apple/Oat Toddler Muffin

Trying a new muffin recipe for Genevieve. For more details check out my Avocado/Banana/Apple/Oat Toddler Muffin post at www.ashleykparker.us #toddlermeals #newrecipe #healthytoddler #homemadebabyfood #blog | January 17, 2016 at 10:09PM
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.

Ingredients:
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

Directions:

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.

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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 ).

Toddler Meals: 01/15/2016

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 | January 15, 2016 at 07:00AM
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.