{Toddler Recipe} Triple Hitter Muffins

A few months back, I hosted a coffee playdate for my moms group. Whenever I host playdates, I like to put out some snacks for the moms and kiddos. I love to bake and trying new recipes. I'm always looking to make things my toddler will eat, which is what brought me to this recipe. 

When Avery was younger, she would eat anything and everything. Around 19 months old that all changed. My child turned into a very picky eater, which I hear is typical around this age. Anyhow, it's difficult. Difficult to find things she will eat that are also good for her. I chose this recipe because there are veggies hidden in it. I made them the day before the playdate so I didn't have to run around like a mad woman the morning of.  There is a tad more prep time in this recipe than your typical muffin but it's worth it. Not only did our toddlers eat the muffins, the moms loved them too. Many asked for the recipe. I've made these again a few times since the playdate and love that there is more than enough to share with a friend and freeze for long lasting easy access. 

If you have a picky eater like I do, definitely try these muffins. They won't disappoint. 

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Triple Hitter Muffins (Toddler Muffins) 

Courtesy of The Loftlands

Ingredients: 

1/4 cup vegetable oil

1/2 cup brown sugar

1 egg

3/4 cup applesauce

1 cup grated carrot

1 cup grated zucchini

1 cup all purpose whole wheat flour

3/4 cup all purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Directions:

Preheat over to 400*

In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini. 

In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.

Fold dry ingredients into wet, until just mixed. Grease muffin tray and fill cups to the very top. Bake 18-20 minutes.

{Healthy} Oatmeal Cookies

Every afternoon while Avery naps, I like to enjoy a sweet snack. Usually while enjoying the remainder of my morning coffee that ended up in the fridge because I didn't have time to finish it. I had been itching to bake and wanted to make something sweet and healthy. These cookies didn't disappoint. Not only did my house smell absolutely amazing, the cookies were sweet and delicious. They were a tad hard on the outside and soft on the inside. These are also hubby and toddler approved! 

Healthy Oatmeal Cookies

Adapted from Food Fanatic

Ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tbs ground cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup coconut oil, melted 
• 3/4 cup brown sugar
• 1 tablespoon pure vanilla extract
• 2 eggs
• 1 cup quick oats
• 1 cup rolled oats
• 3/4 cup dark chocolate chips 

Directions

1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
2. In a medium bowl, stir together the flour, cinnamon, baking soda and salt. Set this bowl aside.
3. In a large bowl, mix together the oil, sugar, vanilla and eggs until well combined.
4. Add the dry mixture to the wet and stir until thoroughly combined.
5. Stir in the oats and if using, the raisins or chocolate chips.
6. I used a medium cookie scoop to form 1 1/2 inch balls and placed them 2" apart on the prepared baking sheet.
7. Bake for 13 minutes or until the center of the cookies is set.
8. Let the cookies cool for 3 minutes on the tray and then remove to a wire rack to cool completely.
9. Store the cookies in an airtight container at room temperature for up to 1 week.

Chicken Apple Sausage Skillet II

This recipe is very similar to one of our recent favorite summer dishes I posted about last week. All I did was change up the veggies I used. Another meal done in less than a half hour, using two pans and a cutting board. It gives us a good amount of leftovers and the toddler devours it. Can't think of a better, healthier summer recipe. Enjoy! 

Ingredients: 
1 package of chicken apple sausage, sliced
1 red pepper cut into 1 inch pieces 
1 green pepper cut into 1 inch pieces
2 small sweet potatoes cut into 1 inch pieces 
2 TBS coconut oil 
salt and pepper to taste

Directions: 
All you have to do for this recipe is sautee all of the ingredients. I used a medium skillet for sautéing and then a larger skillet (more of a wok style) to combine all the ingredients   I did the sweet potatoes with a little coconut oil first because they take the longest. When they're finished I put them in the large skillet on low. Next, add a little more coconut oil  in the medium skillet and did the peppers. Once they're cooked through, I add them to the wok. Last is the sausage, it doesn't take long.  Once everything is cooked, I combine it all in the wok and season it. 

You can eat it as is or serve over brown rice or quinoa. 

Click here for the printable recipe

Quinoa Shrimp Bowl

I've bene doing a lot of cooking with quinoa lately. Mostly because I've been trying to eat more clean and also because everyone in my family enjoys it, especially the toddler. I usually make a bag each week and add it to as many meals as I can. 

This meal was thrown together on a whim. I had cooked shrimp already in the fridge, along with quinoa and black beans. I added some tomatoes and avocado to make it a new favorite healthy lunch. It's just what I needed for these HOT summer days. Enjoy!

Ingredients:

- 2 dozen cooked shrimp (medium size)

- 1 cup quinoa cooked according to package instructions

- 1 can black beans, rinsed and drained

- 1 cup cherry tomatoes, halved 

- 1 avocado, diced

- 1 lime

- a little EVOO

- salt and pepper to taste

Directions: 

I decided to serve this meal cold. You could easily eat it warm as well. Since my shrimp, beans and quinoa were already cooked, I just added them to a large bowl. From there I added tomatoes and diced avocado. I squeezed lime juice over the top and added a touch of olive oil. I mixed all of the ingredients and added a little salt and pepper before serving.  

To serve warm, you could sauté or grill the shrimp. Cook the quinoa according to the package, warm the black beans and add the tomatoes and avocado.