Tag Archives: toddler snacks

Caprese Skewers {toddler snack}

27 Aug

toddler snacks - tomato and mozzarella salad on a stick

People love to eat things on a stick or skewer – kids included.  So when my sister-in-law served these charming caprese skewers as an appetizer for a summer party on the deck they were gobbled up in minutes by both kids and adults.  To be honest I have never thought to cut up string cheese sticks to use for an appetizer, but it’s a pretty genius idea when there are slim pickings in the fridge.  It’s also a nice way to serve a healthy vegetable to toddlers; combine tomatoes with their beloved string cheese sticks and get them to eat a tomato salad on a stick.  Serve them at any event with kids – a family BBQ, picnic or kids birthday party.  They would also make for a great snack for school (parents take turns bringing snacks for the class at my daughter’s pre-school), or a fun addition for a school lunch.  Just be sure not to refrigerate the tomatoes, which makes them lose their taste.


Watermelon Flowers

8 Jul

kid friendly summer healthy snacks

For the 4th of july, I made star shaped watermelon cut-outs.  After using the big cookie cutter to make the stars, I was left with a lot of usable pieces of juicy watermelon, so I took out a set of mini cookie cutters and made flower shaped pieces for a play date snack.  They were a big hit – perfect bite-size for the girls to snack on.  Use any cookie cutter shape that you have on hand.  Don’t throw out the leftover scraps – puree them in the blender to make watermelon juice (one of my summer favorites – drink on its own or add to smoothies for a sweet, refreshing drink).

Pomegranate Salsa {Recipe}

15 Jan

pom salsa kids snack ideas healthy quick simple recipe for whole family

Trying to think of good toddler snacks can be a chore.  Something portable, healthy, simple and tasty enough for the whole family.  This pomegranate salsa is a winner all around.  My daughter loves pomegranate seeds so substituting the seeds for tomato and making it into a salsa is a good introduction to more complex flavors.  I like to serve this salsa at winter parties when seasonal produce is scarce – it’s a crowd-pleaser for both kids and adults.  Go light on the jalapeno or omit it for the little ones if they’re sensitive to spice.


Make the salsa at least a few hours in advance so the flavors have a chance to come together.  Serve this jewel-tone salsa with red tortilla chips for added color.  Yellow or blue chips will taste great too.


Pomegranate Salsa
¼ cup 100% pomegranate juice (such as POM Wonderful)
2 large pomegranates
½-1 jalapeño pepper, seeded and chopped (depending on how much heat you like)
1 medium yellow bell pepper, chopped
4 Tbs. cilantro, chopped
½ Tbs. agave nectar or 1 Tbs. granulated sugar
1 Tbs. rice vinegar


1.       Fill a large stain-resistant (i.e. metal or glass) bowl with water.  On a cutting board lined with paper towel or another stain-resistant surface, cut pomegranates in quarters and put them in the water.  With your hands submerged in the water, bend back the peel of one quarter of the pomegranate and carefully remove the seed sacs (called “arils”) from the white pith.  The pith will float to the top of the water and the seeds will sink.  Use your hand to skim the pith off the top of the water and throw it away. Continue doing the same thing with each quarter until you have removed all of the seeds from the fruit.


2.        Combine remaining ingredients and seeds in a medium size bowl and gently mix until well combined.  Refrigerate the salsa for up to 2 days.

Gluten-Free Banana, Carrot & Date Muffins {toddler food}

30 Nov

healthy toddler quick breakfast recipe

These muffins are the perfect snack or breakfast for a toddler (or mom on-the-go).  They’re packed with fiber and contain no added sugar.  They’re also satisfying without causing a blood sugar spike or craving for additional sweets.  I found this recipe while searching on Pinterest for gluten-free muffins.  I have a few almond flour-based muffins that I make (including the Gluten-Free Blueberry Almond Muffins that are in the regular rotation), but was out of blueberries and looking for a new recipe to try.  A variation of this recipe was developed by Heidi Swanson over at 101 cookbooks (fruit-sweetened carrot cake), and was later made gluten-free by the skilled baker over at Elena’s Pantry.

These gluten-free muffins taste like a cross between a bran muffin and unfrosted carrot cake.  They’re very moist, slightly sweet and definitely taste whole-grain (which I like).  I make these in mini muffin tins (decrease the baking time) for my little lady but if you toddler has a big appetitie stick with the full size version.


Gluten-Free Banana, Carrot & Date Muffins

2 cup almond flour (such as Trader Jo’s almond meal)

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 cup dates, pitted

3 medium ripe bananas

3 eggs

1 teaspoon apple cider vinegar

¼ cup coconut oil, melted

1 ½ cups shredded carrots


1.  Preheat oven to 350 degrees.  Combine almond flour, baking soda, salt, and cinnamon in a large bowl.  Combine wet ingredients (dates, bananas, eggs, vinegar and oil) in bowl of food process until smooth.  Transfer wet ingredients to the large bowl with the dry ingredients.  Stir until well combined.  Fold in carrots.

2.  Spoon batter into muffin tins lined with paper liners, filling about 3/4 full.  Bake about 25 minutes, or until toothpick inserted into the center comes out clean.  Cool on wire rack and store in air-tight container for up to 4 days.

Makes about 12 muffins

Gluten-Free Blueberry Almond Muffins {recipe}

30 Oct

Gluten-free toddler snacks breakfast healthyThese gluten-free muffins are healthy enough to serve to kids and tasty enough to serve to a crowd.  They have a great whole-grain flavor, which love, as does my 20-month-old.  The texture is more dense than a standard blueberry muffin, but is still very moist and flavorful.

I like to use frozen wild blueberries, which are smaller and more nutritious than regular frozen blueberries (and very easy to find).   If you’d like, add some lemon zest to the batter – I’ve made them with that variation during the summer, but reduced the almond extract to 1/2 tsp. so the flavors didn’t compete.  If you don’t have almond extract it’s worth buying a small bottle.  It adds an amazingly deep almond flavor to baked goods.  However, you can substitute vanilla extract in this recipe: Just be sure to use gluten-free vanilla extract if you are making these for someone who can’t tolerate gluten.  These muffins freeze beautifully when wrapped individually in plastic wrap to seal in the moisture.

This recipe is inspired by a recipe that originally appeared in Vegetarian Times.

Gluten-Free Blueberry Almond Muffins

1 cup almond flour

1 cup brown rice flour (or gluten-free flour blend)

1 ½ tsp. baking powder

½ baking soda

½ salt

¾ cup sugar

6oz plain yogurt (fat free or low-fat)

½ cup olive oil or canola oil

2 eggs

1 tsp. almond extract

1 ½ cup frozen blueberries (preferably wild, still frozen)

2 Tbs. turbinado sugar, such as Sugar In The Raw

1.            Preheat oven to 350 degrees.  Line 12 cup muffin tin with paper liners.

2.            Whisk together almond flour through salt in a large bowl.  In a separate bowl, whisk together sugar through almond extract.  Fold yogurt mixture into flour mixture until just combined.  Fold in blueberries.

3.            Divide batter evenly between muffin tins.  Top with a sprinkling of sugar in the raw.  Bake in center of preheated oven for 18-22 minutes, until slightly golden brown and toothpick inserted into center of muffin comes out clean.  Cool for 5 minutes in tin, then move to wire rack to cool completely.

Makes 12 muffins