Teeny Tea Time

Hello Readers! A few weeks ago, my Little and I had tea at this wonderful tea house that's here in our hometown. On top of all the wonderful costumes, my Little just LOVED the mini sandwiches which were served with our tea. This got me to thinking about what kinds of little quartered sandwiches we could make here at home so as to emulate the tea house atmosphere and I started experimenting in the kitchen.

The wonderful thing about tea sandwiches is that the fillings are basically endless! My Little enjoyed the tiny size  of the sandwiches (easy for little fingers) as well as the variety of fillings, salty and sweet alike, all of them decently healthy. This snack makes for a fun afternoon for boys and girls--little snacks with tea makes them feel very grown up! Below are a few suggestions (with tea pairings, of course!)

Cucumber Minis with Refreshing Cucumber Mint Tea:


Sandwiches:
2 slices very soft bread (Sara Lee whole grain white is a lovely option)
1 cucumber, peeled and sliced thinly
1 slice peppered turkey
2 tbsp. chive cream cheese (plain or other flavor is fine as well)

1.) Spread both sides of the bread with cream cheese
2.) Place four slices of cucumber on four quarters of one side of bread
3.) Lay turkey on other side of bread
4.) Put sides of bread together and cut into quarters (makes four mini-sandwiches) and serve

Mint Tea:
4 cups water
2 bags mint tea (peppermint or spearmint work best)
Ice
3 sprigs fresh mint (optional)
2 slices cucumber (leftover from sandwiches--optional)

1.) Bring water to boil
2.) Steep mint teabags in water 3-5 minutes or until lightly colored
3.) Pour tea over ice and stir until cool
4.) Add springs of mint and cucumbers to tea (optional) and serve

Strawberry Lemonade Minis with Sweet Berry Iced Tea


Sandwiches:
2 slices very soft bread (again, Sara Lee is a great option)
2 tbsp lemon curd (available at any grocery store in the jams or baking aisle)
2 strawberries sliced
Sprinkle of powdered sugar

1.) Spread both slices of bread with lemon curd
2.) Place slices of strawberries on both sides of bread
3.) Sprinkle LIGHTLY with powdered sugar
4.) Cut into quarters and serve

Sweet Berry Tea:
4 cups water
2 bags berry tea (wildberry or strawberry are suggested)
1/3 cup honey or 4 tbsp. sugar (optional)
Slices of strawberries for garnish (also optional)
Ice

1.) Bring water to boil
2.) Steep teabags for 5-7 minutes or until tea is a deep purple/red color
3.) Add honey or sugar and stir in thoroughly (optional)
4.) Pour over ice and stir until cool
5.) Add slices of strawberries (again, optional) and serve

These are just two of the delicious options that we came up with in our kitchen but you should definitely experiment with all types of your favorite ingredients. You like cheese and bacon? Maybe try grilled sandwich with bacon, cheddar and pickles or green olives. Loving some old fashioned pb&j? Make it with a bit of clotted cream for a European twist. Try these sandwiches with different teas, grab some costumes and make a fun, imaginative afternoon with your Littles. Have fun and enjoy!

Cheers!

Fudgie Peanut Butter Bars

Good afternoon Readers! Summer is just around the corner and with that comes parties, picnics and day trips. When I was a kid, I remember going out during the day with my best friend on a hike and bringing along a picnic which my grandma would help put together for us. Every time we would go, she would include some sort of bar that wouldn't melt but would give us a sweet finish to our lunch. Lemon, peanut butter, berry, the bars were endless and delicious to the last crumb.

Since then, many of the recipes have been lost or changed so I ended up creating one of my own which embraces my Little's and my favorite combo: peanut butter and chocolate. These fudgie peanut butter bars are cheap, easy to make, require NO BAKING and are delicious!


Bars:
1/2 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter

Topping:
1/2 cup graham cracker crumbs
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter


Bars:
1.) In a large bowl, melt the butter until very soft but not quite liquid.
2.) Mix graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter with melted butter until well mixed. It should be a paste consistency.
3.) Press mixture evenly into the bottom of an ungreased 9x13 inch pan.

Topping:
1.) Melt the chocolate chips with the peanut butter in a medium sized, microwave safe bowl, stirring occasionally until smooth.
2.) Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

REMINDER: This recipe is not suitable for children under one year of age because the peanut butter may (but not necessarily will) pose an allergy risk. For more information, check out http://www.mayoclinic.com/health/healthy-baby/PR00029




Let your kids help out on this one--mixing and stirring is fun for them, as is the part where you press the crust into the pan. It can be messy but provides a very good time for your Littles. So get messy, add them to summer activities, eat these bars in moderation (they're pretty fattening!) but enjoy!

Cheers to a gorgeous summer!

Recipe #8 - Baked Sweet Potato Fries

Good evening Readers! Since it's around dinner time today, I figured I could post about one of my favorite dinner side dishes: baked sweet potato fries! Sweet potatoes are a often ignored food until Thanksgiving comes around but they have some wonderful attributes which made them a year-round food for us. Packed with vitamin C and anti-inflammatory agents, sweet potatoes are a healthier and more beneficial food than are regular russet type potatoes. For more information on the nutritional value of sweet potatoes, check out this site.

French fries are the classic, go-to side for burgers, hot dogs and many other dinner time staples but with the amount of grease that they're fried in, a small (7oz) serving of "family style" fries (like those you'd get at a restaurant) have an incredible 607 calories and 30g of fat (check here for more nutritional info on french fries)! That's nearly than half of the recommended serving of fat per day (46%) for a side dish!

I don't like those numbers (for my Little OR for myself) so I started looking into baking fries for my family rather than deep or pan frying. After a few pans of burnt sweet potatoes and a little research, I've put together a recipe that my Little love and I think is pretty tasty as well:

3 sweet potatoes, peeled and washed and sliced into fries
2 tbsp olive oil or olive oil spray (either one works)
1 tsp Lawry's seasoned salt
1/2 tsp black pepper

1.) Preheat oven to 400°
2.) Coat sweet potato fries evenly with olive oil and spices
3.) Place fries on a cookie sheet, leaving space between all of the fries (make sure none of them are touching or they won't bake correctly)
4.) Bake for 30-40 minutes, turning once half way through bake time. Bake 30 minutes for softer fries, 40 for crispier fries.
5.) Allow to cool slightly before serving with your favorite sauce

Something fun we did the last time was to cut the sweet potatoes into different shapes. We sliced them very thinly first, then started making stars, squares, circles, and triangles. This was fun because our Little was identifying the shapes before cramming them into her mouth! Have fun, eat well and enjoy!

Cheers,
Jo Anna

Recipe #7 - Breakfast Pizza

Good morning Readers! Almost everyone likes a slice of leftover pizza straight from the fridge in the morning (I know I do!) but you're really not getting in the vitamins, minerals and healthy calories that you need to have a good jump start to your day. My Little LOVES pizza--morning, noon and night, the girl could eat pizza dipped ranch dressing (or in her case, ranch dressing with a side of pizza!) but I definitely don't want her eating it all the time. The other morning, she was begging for pizza (sad eyes and all--it was pitifully adorable) so I rummaged around in the kitchen till I found some ingredients for a childhood favorite of mine.

Breakfast pizza takes the crispy, cheesy deliciousness that is pizza and fortifies it with the healthful benefits of eggs (read more about the egg's nutritional info), cheese, and much more! Below is the basic recipe but feel free to add any additional toppings (there's also a suggested list of toppings but don't let that limit you!)

Breakfast Pizza
3 eggs, lightly scrambled
2 English muffins, sliced in half
2 slices of thin-sliced ham, cut in half
1 cup shredded cheese, separated into 1/4 cups
1 green onion, finely chopped

1.) Preheat oven to 375°
2.)In a skillet, lightly scramble the three eggs. This means they will be formed/cooked, but still have a glossy look.
3.) Slice English muffins in half, making 4 halves
4.) Top each muffin half with some egg, a slice of ham, green onion and grated cheese
5.) Wrap a cookie sheet with tin foil (this helps avoid a melted cheese mess on your bakeware) and place breakfast pizzas onto sheet.
6.) Place pizzas in preheated oven and bake 7-10 minutes or until cheese is melted and ham looks crispy.
7.) Allow to cool slightly before serving

This is a fun recipe for the kids because they can build their very own pizzas! Try some pizza sauce or other sauces (we like using green chile enchilada sauce on ours!) for a tasty twist. Other great toppings can include (but DEFINITELY aren't limited to!):
-Olives
-Bacon crumbles
-Sausage crumbles
-Mushrooms
-Red or white onion
-Tofu
-Spicy peppers
-Spinach
-Fresh tomatoes
-Etc., etc., etc....

Have fun, get your Littles involved, experiment and enjoy!

Recipe #6 - Cereal Banana Pops

Good morning Readers! Spring has arrived here in NM which means it's hot enough to break out the shorts, turn up the A/C and to start indulging in frozen treats to keep cool. Ice cream and popsicles can be so full of sugar and have little nutritional value so why not try something new and healthier? One of my Little's favorites is the cereal banana pop which I created completely by accident.

Last year, I was making banana pops for our family with yogurt coating and peanuts. At one year old, my Little couldn't have any with peanuts, but wasn't really enthused about having a plain 'ol frozen yogurt banana. The girl wanted some topping! I ended up rummaging through the pantry and ended up grabbing a box of Rice Crispies. The rest is happy-snacking history...

Now that you know the background, below is the recipe:

2 ripe bananas (use bananas that are still firm, not mushy and over-ripe)
1/2 cup thick variety vanilla or flavored yogurt (Greek yogurt works the best from our experience)
1/2 cup Rice Crispies cereal
6 Popsicle sticks

1.) Cut bananas into thirds (width-ways, not by length)
2.) Push a banana third onto each popsicle stick, firmly but not all the way through)
3.) Beat yogurt in a separate bowl until well mixed
4.) Dip bananas into yogurt
5.) Roll yogurt dipped bananas in cereal
6.) Lay banana pops on a piece of waxed paper
7.) Freeze for at least 6 hours (overnight, if possible)

These quick and tasty treats are awesome for keeping cool while still giving our Littles a nutritious snack we feel good about. Bananas are awesome providers of potassium and other vitamins while still being low(er) in calories and sodium, making them a super food that will keep your Littles going for hours! The yogurt is perfect for maintaining balance of the digestive system in their tiny tummies while giving tons of calcium to keep those baby bones strong. Add this to the fiber of the cereal and you have yourselves a balanced, healthy and delicious treat!

This recipe is all about creativity. Experiment with other yogurts or cereals (a personal recommendation is to try a raspberry Greek yogurt with Special K Red Berries cereal--yummy!) and get your Littles involved. Kids love dipping and rolling the bananas so make an activity out of it. Put out a few different options so they can mix and match yogurts with cereals--they'll be occupied for a while, have tons of fun and be excited to eat their healthy snack! Enjoy!

Cheers!

PS: If you try this recipe out, I want to hear about it! Post your pictures or what cereal/yogurt combos you tried or, if you're feeling brave, what other kinds of toppings you used. Chocolate covered sunflower seeds? Shaved coconut? Let me know! Have fun everyone!   

Recipe #5 - Gruyere Stuffed Chicken

Hello Readers! Sorry for the hiatus--it was Spring Break for good ol' UNM and then it was my Little's 2nd birthday on Sunday! So now that I'm back, I've taken into account some of the comments and messages I received on my recipes. You've asked for more meals with meat which I can gladly oblige :)

A little background on this recipe: I started trying to replicate a "chicken cordon bleu" type meal but without the ham since my Little's not a fan of the chicken/pork combo. I started experimenting with different cheeses since plain white American or Swiss wasn't very flavorful. After a few sticky disasters, I stumbled upon what would become my great cheesy love: Gruyere.

Gruyere is one of the most famous Swiss cheeses aside from Swiss cheese itself. Made from cow's milk, Gruyere is a great cheese for melting into other foods because it maintains the calcium and delicious flavor without becoming stringy or sticky (like Cheddar or American). For more info about how it's made and nutritional facts, check out the Gruyere Wiki.

In this recipe, we fold some of this rich and tasty cheese into chicken breasts, baking them in crispy cracker crumbs and Parmesan cheese, giving this meal a multifaceted flavor which is sure to impress both the Little and Big eaters in your home.

Recipe:
6 (4 ounce) skinless, boneless chicken breast halves
6 slices of gruyere cheese
3/4 cup butter
2 cloves garlic, minced
1 cup crushed cracker crumbs (I recommend Ritz, but other butter crackers work fine also)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon pepper
1/2 teaspoon salt

Preheat oven to 350 degrees. Slice defrosted chicken breasts 3/4 way through, making a pocket. Fold Gruyere cheese into the pocket. Melt butter with the garlic in a saucepan over medium heat until it starts to bubble. Remove from the heat and allow to cool slightly. In a separate bowl, stir the cracker crumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt. Dip the chicken breasts in the garlic butter, then press into the seasoned cracker crumbs. Place the chicken into a greased 9x13 inch baking dish (a quick coating of cooking spray works well). Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

These stuffed chicken breasts are a great main component to a meal when served with a vegetable (we usually have steamed asparagus, broccoli or spinach) and a grain (couscous, quinoa or brown rice). We often enjoy this "fancier" meal on a Friday night instead of pizza, making a delicious and balanced end to our week. It's also great for a date night--pair with a nice wine and some candlelight and *poof*, you have a homemade and inexpensive date!

If you're up to it, have fun getting the kids involved when making this (they'll love rolling the chicken in the cracker crumb mixture!) but please make sure you're hygienic when preparing this--raw chicken can host a wealth of bacteria so make sure to wash hands, counter tops and anything else the raw chicken touched. Have fun, eat well and ENJOY!

Cheers! 

Recipe #4--Bell Pepper Jacuzzis!

Good morning Readers! Today's recipe is completely geared toward our Littles because it's delicious, nutritious and tons of FUN! You might be wondering, what the heck is a bell pepper jacuzzi? Is that even edible? Don't worry--they are absolutely edible and a great way to include a variety of foods into your Littles' diets.

For starters, let's "define" the bell pepper jacuzzi idea. Basically, you're going to remove the seeds and top from a bell pepper, take that cleaned out bell pepper, fill it with a dip (we'll get into what kinds of dip are perfect for this in a moment) and add other veggies, cheese sticks and crackers into the "jacuzzi" of dip! The fun preparation and presentation makes this snack a total hit for Littles, as well as for grown-ups (they're a GREAT party snack, especially if you let guests fill their own bell pepper with different dips).

For dips, hummus is my top choice but you can be creative here, using anything and everything that you and your Littles like dipping veggies into. Below are a few more ideas for delicious fillings for those jacuzzis:

· Salsa (prepared is fine, but from scratch is awesome. Combine stewed or fresh tomatoes, diced onion, diced jalapeño peppers *optional*, fresh cilantro, garlic powder, salt and some lime juice).

· Ranch Cream Cheese Dip (Combine a package of softened cream cheese with diced green onion and a packet of “Hidden Valley Ranch” salad dressing and seasoning mix. Mix well).

· Bean Dip (Combine refried beans, diced tomatoes, diced white onion and some fresh cilantro).

· Guacamole (Combine mashed avocadoes, diced tomatoes, diced onion, lemon juice, garlic powder and salt to taste).

The next step is to add your jacuzzi "occupants". We often use baby carrots, celery sticks, broccoli florets, pretzels, cheese sticks or pita chips. Whatever dipping pieces you choose, make sure they're stiff enough to hold up the dip, but soft enough that they don't cut your Littles' mouths. Foods like tortilla chips are notorious for this problem and can pose a choking hazard in smaller children so please, choose your foods carefully!

This is a fun snack to prepare so include your Littles. Let them help fill the peppers and choose the dipping foods. I sometimes make up a funny story about how tired Mr. Celery is from working all day and how he needs a nice rest in the jacuzzi (insert loud and exaggerated relaxing sounds here--you'll be rewarded with lots of giggles!)

Have fun, be creative and, as always, ENJOY!

Cheers!

Recipe #3- Veggie Bean Curry

Hello Readers! We hear all the time how important protein is to a healthy diet but what many don't realize is that there's a wealth of protein sources besides meat. One of the best sources of meat-less protein is the bean.

While they are an incomplete protein (this means you have to pair them with a grain for proper digestion--check out the website Fruit and Veggies Matter for more info), this means you can make some awesomely yummy curries, soups and other dishes! Below is one of our favorites, Veggie Bean Curry. This recipe includes veggies and protein, making a balanced and delicious meal.

2 tablespoons olive oil

1/2 cup dry lentils

1 large bell pepper, diced (green is what we typically use, but yellow, orange or red are fine as well).

2 cloves garlic, minced

3 tbsp. curry powder

1 tsp. onion powder

1 tsp. ground cumin

1/2 tsp. cayenne pepper

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can garbanzo beans, drained and rinsed

1 (8 ounce) can kidney beans, drained and rinsed

salt and pepper to taste

Heat oil in a large pot over medium heat and cook bell peppers until tender. Mix in the lentils, garlic, curry powder, cumin, and cayenne pepper. Sautee two minutes until well mixed. Stir in tomatoes, garbanzo beans and kidney beans. Season with salt and pepper. Reduce heat to low, and simmer at least one hour, stirring occasionally. Serve with rice (white or brown) and warmed pita bread or tortillas.

If you're feeling adventurous, add in other veggies like squash or zucchini or switch out lentils for rice (if you do this option, add 1 cup of water for every 1/2 cup of rice) for a grain addition. Have fun, let your Littles choose some favorite veggies to add and, most importantly, ENJOY!

Cheers!

Recipe #2-Crispy Parmesan Chicken Nuggets (or Chick'n, for Vegetarians!)

Hello readers! I'm battling a nasty sinus infection this week so bear with me; this may be a slightly rambling post (Sudafed makes me a little wordy, haha!). Chicken nuggets are something that most kids (and adults!) love. The only down side is how greasy, empty calorie leaden and processed they are-- for more info about the amount of processing chicken nuggets go through, check out this site. Turns your stomach, right? Fortunately, I have a great recipe that makes chicken nuggets wholesome, but still maintains the shape and texture of our fun, beloved dinner.

Crispy Parmesan Chicken Nuggets

-1lb. unfrozen, boneless, skinless chicken breast (organic and free range for best results)
-2 eggs, beaten
-1 sleeve of crushed saltine crackers
-1/2 cup grated Parmesan cheese (fresh is best, but the kind in the green cans you use for pizza works in a pinch)
-1/2 tsp. garlic powder
-1/2 tsp. onion power
-1/2 tsp. black pepper
-Cookie sheet sprayed with cooking spray.

Preheat oven to 425°. Cut chicken breast into nugget-sized pieces (about the size of a golf ball). Combine cracker crumbs, Parmesan cheese and spices in a bowl and mix thoroughly. Dip chicken pieces into egg, then coat with crumbs and place on greased cookie sheet. Bake in oven for 30-35 minutes or until brown and crispy, flipping once half way through baking time. Remove and enjoy with various sauces or dips!

So, moving on, any vegetarians out there? Anyone? *crickets* Ok, well I know you guys are there! I'm a vegetarian (Ava and my hubby aren't) so when I make them chicken nuggets, sometimes I want a few to much on as well! In this case, I use Quorn brand Chick'n cutlets (find them in the freezer section with other meat-free options) which are made of a mycoprotein and yield great results. You use the the same process, defrost the pieces, cut into nugget sizes, dip in egg, then coat in the crumb/cheese mix. Bake only 20-30 minutes as they're precooked and you're just waiting for the coating to bake.

Have fun with this recipe, get your Littles involved. Yes, it's terribly messy, but that's half the fun and clean up can be done while they bake. Your Littles will love getting their hands in the gooey chicken and egg mess and then rolling the bites around in the crumbs so apron up, make your nuggets and have fun!!

Cheers!    

Popcorn!

Hello readers! Let me ask you a question: who likes popcorn? Raise your hand if you like popcorn! Ok, besides the fact that I might have just made you raise your hand (hehehe), pretty much everyone like popcorn, especially kiddos. My Little is OBSESSED with popcorn, everything from listening to it pop to trying to toss and catch kernels in her mouth,she just loves the whole popcorn process. The salty, buttery goodness is something many of us associate with movies and family fun and enjoy as a quick and filling snack. The problem? Microwave popcorn is FULL of chemicals and strange stuff that probably shouldn't be inside our tiny toddlers' tummies.

So what are popcorn loving mommies, daddies and tots to do? Making popcorn on the stove is a pain, buying a popcorn machine is expensive, there aren't any other options, right? WRONG! I figured out a way to make homemade, chemical free and low-fat (if you want) popcorn without the mess or hassle. I may not be the only one who's figured it out but I have to say, I was pretty stoked when the idea occurred in our house (and even more stoked when it actually worked!). Below is the method which works best for us and some suggestions for yummy custom popcorn toppings!

1 brown paper lunch bag (you can pick up a pack of 100 from any grocery store or Wal-Mart)
1/2 cup plain popcorn kernels (also available at any grocery store or Wal-Mart)
1/2 tsp. salt (optional)
1 tbsp. butter (optional)

Put popcorn, salt and butter into brown paper sack and fold the top over 3-4 times until it's well sealed (this may go without saying but don't try and staple or paperclip the bag shut--the metal will spark in the microwave and you definitely don't want that!).

Place sealed bag in microwave and heat for three minutes on your regular heat setting (heating time may vary). Listen to the corn popping and when the pop slows to one or two pops every three seconds, stop the microwave and *carefully* remove bag. Shake vigorously and enjoy!

Other great toppings for your homemade popcorn can include (but definitely aren't limited to!):
-Parmesan cheese
-Garlic powder
-Onion powder
-Brown sugar and honey (as a combo or individually)
-Chile powder and lime juice
-Vanilla powder (available at Wal-Mart, nutmeg and cinnamon (as a combo or individually)

The options for flavorings are limitless and I would love to hear your suggestions! Mix it up, let your Littles choose fun, interesting toppings, have fun and ENJOY!

Cheers!

Hummus!

Good afternoon Readers! Today's awesome snack: hummus! Originated in the Middle East, this blended chickpea spread is delicious, full of fiber, iron, vitamin c and healthy fats and comes in a variety of flavors that can please the pickiest eater. For more info on hummus (and some great recipes!) check out this site.

So how do we get our kiddos to consume such a healthy and filling snack? By making it fun! I usually buy hummus from the refrigerated section at our local Sunflower Market (it's available in most stores--check the refrigerators by the produce or cheese). From chipotle to roasted garlic, the flavors (and colors) are endless and all of them have the same benefits as the plain original hummus.

But what can we put this stuff on? This is where the adventure really begins! Dipping or spreading hummus on bread or tortillas is delicious but what's really fun is finding other dippers. At our house, we like pretzel crisps (here's a link to the pretzel crisp website which shows where you can buy them and what varieties are available) as well as pita chips or even artichoke leaves, all smothered with hummus. Other veggies such as celery sticks or baby carrots are great too and get in more fiber for the happy digestion of little tummies.

So now it’s your turn. Venture forth, dear Readers, and experiment with dippers and hummus. Tell me in my comments area of you find something that’s delicious with hummus on it—I’d love to hear from you! Have fun, take risks and, as always, ENJOY!

Fun Yogurt Yum!

Good morning Readers! Today's awesome recipe for our tiny diners is the yogurt parfait. Sounds simple and somewhat boring right? WRONG! These are a great way for our Littles to get in a serving of fruit and dairy while having a ton of fun! The key is to let them participate in building an awesome parfait with tons of different fruits, nuts (if they're old enough--here's the link to Babycenter  that shows what foods may be inappropriate for children birth through age 3) and other exciting and healthy snacks. Put them in a fun and crazy glass, bowl or cup to up the appeal.

Below are a few suggestions which I use when letting Ava build her parfaits but any fruits/yogurts your Littles like will work!

Ava's Fruity Decadence

-1 container vanilla Greek yogurt (feel free to choose any flavor your Little likes)
-3 washed and sliced strawberries
-1/4 cup crushed pineapple
-1/4 cup mandarin oranges
-2 crushed graham crackers (you can use any flavor granola for older kids, but for Littles who don't have all their teeth yet, graham crackers make a great option)
- 2 tbsp. wild honey (optional and only for kids over 2)

Put some yogurt on the bottom of the glass and then layer all ingredients until glass is full. Chill for 10-15 minutes and ENJOY! :)

Other great parfait ingredients can include, but aren't limited to:
-Pecans
-Blueberries
-Raspberries
-Blackberries
-Raisins
-Fruit Cocktail mix (Del Monte has a great mix--just be sure to drain it first!)
-Pears
-Apples
-Grapes
-Mango
-Papaya
-Honey flavored yogurt
-A favorite whole-grain cereal

Or try a "hot parfait" by using warm oatmeal, yogurt and favorite fruits. Have fun, experiment and enjoy!

Cheers!

Mandioca!

Hello Readers! Time for another yummy recipe for those little toddler tummies! Today's food of the day is....Mandioca (man-dee-oh-ka)! Most of you probably just said "huh?" which is totally understandable. This little known food is a carbohydrate staple in Latin and South American countries and is positively delectable.

I spent some time in Paraguay when I was in high school and this funny root was served in a bread basket at Every. Single. Meal. All. Summer. Long. Yes, I got tired of it after awhile but upon returning to the US of A, I found that I craved it something fierce. After some searching, I found that it is also sold under the name of "yuca" (you-ka) or "cassava" root and is available at many world markets. For more info on the root, check out the wiki.

So, how do we feed this great, filling carb to our picky Littles? Very easily! Much like a potato, mandioca is easy to prepare and can be used in a variety of ways. Below is the basic cooking instructions, followed by a few suggestions for meals which my choosy diner inhales. Have fun trying this awesome new food and ENJOY!

Basic Mandioca Cooking Instructions:

Peel off the brown, waxy mandioca peel, down to the white stalk. Make sure all the pink underside of the peel is also removed, leaving only the white flesh. Peeling is best done with a butter knife because, though the root is very hard, the peel cracks off easily.

Cut in half width-wise and then slice length wise. Place in a large pot of cold, lightly salted water and bring to a full boil. Boil until a knife can go all the way through the root and it is tender, but still firm (about an hour to and hour and a half, depending on the size of the root). DO NOT OVER COOK. Doing so will leave it rather mushy and unappetizing. Drain water and pull the hard, stem-like vein out of the center of your mandioca pieces and it's ready to eat!

Mandio-Chiriri (Ava's FAVORITE!)

1 stalk chunky-diced mandioca
2 tbsp. butter or olive oil
2 eggs, beaten
1/2 cup shredded white cheese (mozzarella or a heavy goat cheese works well)
1 stalk finely diced green onion
1/2 tsp. salt
1/2 tsp. black pepper

Grease a skillet with butter or oil. Pan-fry the ALREADY BOILED mandioca chunks until lightly browned. Add in egg, onion and spices and cook as you would scrambled eggs. After eggs are cooked (no glossy parts left), add in cheese and stir until melted. Enjoy with fresh tomato salsa or some avocado on top!


Mashed Mandioca

1 mandioca root
1/2 stick of butter
1 tsp. salt
1 tsp. black pepper

Prepare mandioca as mentioned above, but allow to boil longer until very soft and not firm. Using a hand mixer, blend mandioca until smooth. Add in butter, salt and pepper and mix until well blended. Serve in place of mashed potatoes.

Olive you!

Hello Readers! Today I just wanted to talk about snacks. Everyone loves a good snack (my personal favorite is some jalapeño hummus from Sunflower Market on a thick tortilla or gordita-YUM!) but for our picky eaters, finding something tasty AND nutritious is hard. So, I give you the ultimate toddler super snack: OLIVES!

Black, green, purple, red, olives are awesome! They're full of healthy fats (monosaturated) and are boasted to have Anti-Inflammatory Phytochemicals (check out this article to learn more). Not messy and easy to take on the go, olives have become my go to snack for Ava. If your Little is more inclined toward salty snacks, try the green olives with pimento (be sure to have them drink LOTS of water!). Ava likes any and all olives but she prefers black (just the ones from the can). 

I know every mother in the world has said "don't play with your food!!!" at least once, but I found that playing with olives was the first step in getting Ava to eat them ravenously. It's easy, just take your Little's hand, place an olive on the end of each finger (their little fingers are the PERFECT size for this!) and then eat one off. Encourage your Little to try the same and within a few seconds, all of the olives will be gone and they'll be begging for more! Try it, have fun and (as usual) ENJOY!

Cheers and Happy Olive Munching!
     

Recipe #1--Ritzy Potatoes Au Gratin Cassarole

Hello Readers!

Well, here it is, time for my first recipe! As many of you know, finding foods for a picky kiddo is ROUGH. Ava's difficult because she will eat fruit and veggies all day long. A parent's dream right? WRONG! Because all she wants is celery sticks and cutie clementine oranges, she has a lot of trouble gaining weight. Couple this with the baby/toddler food no-no's (this has a great list with all of the unsafe foods from birth through age 3) and we're very limited as to what goes in her tummy. To help with this, I came up with a special potatoes au gratin recipe which she loves and is calorific enough to pack on an ounce or two. It's great for the whole family (my husband inhales it) and can be blended up to a paste consistency for itty bitty diners. Give it a try, let me know how you like it and, most importantly, ENJOY!

Ingredients

·  5 yellow (or Russet, whatever your preference) potatoes, sliced into 1/4 inch slices

·  6 tablespoons butter

·  6 tablespoons all-purpose flour

·  1/2 teaspoon salt

·  1/4 teaspoon onion powder or granulated onion

·  1/4 teaspoon garlic powder

·  4 cups milk

·  2 and 1/2 cups shredded cheddar cheese

·  1/2 sleeve Ritz crackers

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Coat a 1 quart casserole dish (glass is best) with cooking spray, olive oil or butter (whatever you prefer). 
3. Layer half of your sliced potatoes into bottom of the prepared casserole dish.
4. In a medium-size saucepan, melt butter over medium heat. Mix in the flour, spices and salt, and stir constantly with a whisk for one minute. It will be a paste-like consistency. Pour in milk SLOWLY, whisking constantly to avoid lumps. Cook until mixture has thickened (about 3-7 minutes). Stir in all but 1/2 cup of your cheese and continue whisking until melted (about 1-3 minutes).
5. While still hot, pour half of your cheese sauce over the potatoes and then layer the other half of your sliced potatoes. Crumble Ritz crackers on top layer of potatoes and pour remaining cheese sauce over it. Sprinkle with leftover 1/2 cup of shredded cheese. Cover the dish with aluminum foil.
6. Bake 1and 1/2 hours in the preheated oven and then remove tin foil. Bake for an additional 25 minutes or until the top layer of cheese is melted and slightly browned. Enjoy warm and refrigerate remaining portion immediately after.   

On Second Thought....

After thinking for awhile, I realized how much I would have to cover with talking about my parenthood. A blog like that would have so many topics, would jump around too much and just be.....messy! As you can see from my retitling and new description, I'm going to focus this blog on one of my favorite hobbies: cooking for Ava! Ava's a picky eater, something which makes me cringe to admit. I never was picky and only dislike onions (something about the texture is SO GROSS to me but I like the flavor) so having a child who barely pecks at her food is hard for me. When her weight gain began to suffer, I had to start finding other foods and options which would entice her into eating. So, dear readers, this is going to turn into a food blog! I will discuss and post recipes and techniques for food preparation which will be sure to get your little ones eating healthy and balanced meals. I hope you enjoy these recipes, directly from my kitchen to yours! Happy reading (eating?)
Cheers!
Jo Anna

Welcome!

Hello Readers!

First, I'd like to welcome you to my blog! The following is a little background history on me, my husband, and our daughter and why I feel like blogging about my mommy experience is beneficial to me as well as to you, my awesome readers.

My husband Rhett and I went to elementary school together for my 3rd grade and his 5th grade year. I was obsessed with him and he, of course, didn't even realize I was alive. After he left for middle school, I forgot he existed (ah, the inconstancy of childhood romance!), moved through school and two years later went on to middle school myself. We had no contact for ten years.

Fast forward through those ten years and we meet again, at our former elementary school where I was working as an aide in the infant/toddler classroom and he was doing handy-man maintenance for the school grounds. From day one we started talking, hanging out and within a week we were “officially” dating (July 13, 2007—not that I remember dates or anything…).

We got married in August of 2009 and shortly after we found out we were going to have a baby. That baby, our Ava, was born in March 2010 at a whopping 8lbs. and 21.5 inches long. Here is where our story really begins.

Ava is now a rambunctious 22 month old who absorbs life like a sponge. She teaches us so much every day and we feel extremely lucky to be the parents of such a wonderful child. From tips to soothe an upset infant to toddler organization tricks, I feel like documenting our experiences in blog form will be a great way to pass on helpful hints to other families. It will also be an outlet for me, somewhere I can come lay out both our successes and failures, can connect with other parents and families, bringing us together on this journey of parenthood.

I hope you enjoy reading this as much as I will enjoy writing it! Thank you and welcome!

Cheers!

~Jo Anna