Top 10 Toddler Meals and Recipes {for the whole family}

I recently wrote a guest blog post on top toddler meals on the lovely Danielle’s site- www.todaysthebestday.com. Hope this is helpful and comment below to share your meal ideas! Also, be sure to visit www.todaysthebestday.com. You’ll find positivity and feel uplifted.

It is my honor to introduce you all to the fabulous Kelly K, writer of the BRAND NEW blog Naturally Nourished Kid. I get ALL of my healthy toddler meals and recipes from her website and am so excited for her to be our guest writer today. As moms, we hold the important roles of feeding our babies and children the best foods possible! And thanks to Kelly, it IS possible. Here she is…

TOP-10-Toddler-Meals-and-Recipes-The-Whole-Family-Will-Enjoy

These meals make regular appearances in my home- they are dependable, delicious and simple to prepare. I believe in kids eating what adults eat and sitting down to meals together as a family. The pictures here are my toddlers’ plates.

Old Fashioned Oats with Soy Milk

Oats

We eat this for breakfast almost every morning. I like to serve it plain and let the little ones choose their own toppings. We like fresh fruit, raisins and crushed toasted almonds. My version is inspired by Jamie Oliver’s Easy Oatmeal Recipe.

Recipe– NaturallyNourishedKid.com

  • 1 cup old fashioned whole grain oats
  • 1 ¾ cup gmo free soy milk
  • 1 ¾ cup water
  • Cook on med low in a medium or large pot, stirring occasionally, for 10 minutes. Ladle into bowls and let cool and set for 5 minutes. Serves 3-4.

 

 

Simple Spinach Omelette

SpinachOmelette

Another staple at our breakfast table. Quick and easy. Nutritious and made fun with cookie cutters. My girls like heart shapes.

Recipe – NaturallyNourishedKid.com

  • 1 pastured organic egg
  • pinch of garlic powder
  • handful of organic baby spinach, chopped
  • Drizzle of EVOO or organic virgin coconut oil
  • Heat a small skillet on med low heat and grease well with a little EVOO or coconut oil. Combine egg, garlic powder and spinach and beat with fork. Pour onto skillet and let cook and set for 3 min. Flip and cook for another 2 min. Fun Tip: use cookie cutters to cut into shapes. Or try rolling it in a whole wheat tortilla.  Serves 1-2.

 

 

 

Bacon & Spinach Mini Quiche

SpinachQuiche

I like to make a batch each week. Makes a perfect grab-and-go breakfast or snack for everyone. The recipe calls for turkey bacon, but we prefer real bacon in this house! Choose high quality local organic bacon if possible, and render the fat off.

Recipe – FoodNetwork.com – http://www.foodnetwork.com/recipes/food-network-kitchens/mini-spinach-and-mushroom-quiche-recipe.html

 

 

 

 

 

 

Snack-y Bento Lunchbox

SnackyBento

Some days, I just don’t feel like cooking. So I grab some good organic cheese, a few crackers, and whatever fruit and veggies hanging in the fridge. Put it in a bento box or a compartment plate and lunch is ready! My kids and I love Late July Organic Classic Crackers.

 

 

 

 

 

 

 

One Ingredient PB Sandwich

PBSandwich

 

Another “lazy mom” lunch. I love this lunch because it’s so quick, nutritious and my kids love it. I toast sprouted whole wheat bread and use an organic one-ingredient peanut butter. Add any veggie or fruit side and done! My 4 year old actually thanked me profusely the other day for making her this, as if I slaved away for hours in the kitchen icon_wink Note- one ingredient PB can taste a little intense and the texture very thick if you’re used to the creamy, oil added versions. A little drizzle of organic honey on the PB does the trick.

 

 

 

 

 

 

Better For You Fried Rice

 

Homemade fried rice is so easy and yummy! It’s best when made with day old leftover white or brown rice.  A little Sriracha will set it off, if you like spicy. When you make this, look in the fridge and throw in any veggies or proteins you have available. Combinations are endless.

Recipe – NaturallyNourishedKid.com

FriedRice

  • 3 cups cooked white or brown rice
  • 1 pastured organic egg
  • 1 teaspoon virgin organic coconut oil
  • freshly cracked black pepper
  • 1 teaspoon tamari (gluten free non gmo soy sauce)
  • pinch garlic powder
  • pinch onion powder
  • ¼ cup chopped yellow onion
  • any veggies – we like peas, bean sprout, kale
  • optional – dollop of organic butter
  • Grease a skillet or wok generously with coconut oil. Scramble egg until no longer runny.  Season egg with fresh cracked black pepper. Add onions and sauté until translucent. Add rice and additional veggies. Continually stir content around until heated through. Add tamari, garlic powder, onion powder and stir well. Taste and adjust seasonings to liking. Feel free to add toppings like bacon, grilled chicken or cooked shrimp! If you’re feeling luxurious, add a dollop of organic butter along with all the seasonings. It adds a whole another flavor profile that is so indulgent and tasty! Serves 4.

 

Homemade Chicken Nuggets

ChickenNuggets

My kids rush to the table when this is served, naturally.  I like to make oven baked sweet potato fries to go along with this for a casual dinner. Here, the kids had it with leftover brown rice and a spinach raspberry salad.  We tend to serve meat as a side rather than a main, so one chicken breast is plenty for my husband, myself, 4 year old and 18 month old, but you may want to make extra- always great to have leftovers!

Recipe – NaturallyNourishedKid.com

  • 1 organic chicken breast
  • 1 pastured organic egg
  • ½ cup whole wheat bread crumbs
  • ½ tablespoon EVOO
  • S & P
  • Preheat oven to 375 degrees. Butterfly the chicken breast and cut into 1 inch cubes. Put it in a gallon Ziploc bag and use a meat tenderizer to  lightly pound the cubes into flattened shapes. Set up an assembly line of the chicken, egg (beaten with a little water) and bread crumbs and a large plate. Dip each chicken piece in the egg wash and breading and place on the plate. Heat a large oven safe skillet on med high and add the EVOO. Place each chicken nugget on the skillet when the oil is hot (but not smoking).  Brown the chicken and flip (feel free to add more EVOO if some pieces are not browning well). Transfer the oven safe skillet to the oven and bake for 10 min.  Serves 2-3.

 

Soy Sesame Chicken

SoySesameChicken

Quick and easy and so flavorful! I serve some toasted sesame seeds alongside and let the kids sprinkle it on the chicken. Serve with rice and simply prepared veggies.

Recipe – NaturallyNourishedKid.com

  • 2 organic chicken breasts, cut into 1 inch pieces
  • Cracked black pepper
  • ½ teaspoon EVOO
  • Sauce – 1 tablespoon tamari, ¼ teaspoon toasted sesame oil, ¼ teaspoon grated ginger, pinch garlic powder, ¼ teaspoon organic honey, 1 tablespoon water
  • Heat a large skillet on med/med-high heat. Add EVOO and heat until oil is shimmering but not smoking. Add chicken and brown on all sides, adjusting heat to avoid burning. After all chicken pieces are browned, lower heat and add sauce. Simmer for one minute while stirring chicken around and coating with sauce. Garnish with toasted sesame seeds. Serves 3-4.

 

Baked Tofu

baked-tofu

This is a great protein to make in batches and keep in the fridge for a quick salad topping, snack or meal. I love how my house smells so delicious as it bakes.

Recipe – NaturallyNourishedKid.com

  • 1 block gmo free organic silken firm tofu (about 12 oz)
  • ½ tablespoon tamari
  • ½ tablespoon organic honey
  • pinch garlic powder
  • ¼ toasted sesame oil
  • toasted sesame seed for garnish
  • Preheat oven to 375 degrees. Cut the tofu block into 1 inch cubes. Combine tamari, honey, garlic powder and toasted sesame oil in large bowl and whisk. Add tofu cubes (handle gently to prevent breaking). Marinate for a few minutes, making sure tofu is covered in sauce. Cover a baking sheet with foil and grease foil lightly. Spread the tofu cubes out and pour remaining sauce over the cubes. Bake for 10-15 minutes, to preferred brownness. Garnish with toasted sesame seeds and serve with brown rice and steamed veggies, or chill and use as a topping on salads. Serves 2.

 

Spaghetti & Meatballs

SpaghettiAndMeatballs

This is a no brainer. Who doesn’t love pasta and red sauce?! I choose organic whole wheat spaghetti with milled flaxseed added. Cook the pasta for a minute or two longer than the package instructions- the texture will be more like plain white pasta. Tip- cut the pasta with kitchen shears to help little ones eat with less mess. I’ll be honest- I very rarely make homemade pasta sauce. I purchase a local red pasta sauce made with all natural ingredients and no added sugar. Good enough and tastes awesome.

This is my go-to dinner when I don’t have time to make anything or when my 18 month old insists on hanging out on my hip for hours on end.  As for the meatballs pictured here- I make batches of this and freeze them for convenience. These meatballs are so delicious even after freezing and contain all good ingredients like organic grass fed ground beef, fresh garlic and shredded carrots.

Meatball Recipe – http://www.100daysofrealfood.com/2011/10/19/recipe-whole-wheat-spaghetti-and-meatballs/

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2 Comments

  1. Danica October 16, 2014
    Reply

    I love all your ideas! I’m going to try making the spaghetti and teriyaki tofu for my son! I’m sure he’ll love it :) thanks for the recipes!

    The Memoirs of a Mommy

    • admin
      admin October 16, 2014
      Reply

      Let me know how he likes it! You’re so welcome. I’m so glad we connected on IG. Your blog is AWESOME! I’m going grocery shopping today (loooooong overdue) and have on my list all the things to make your cold soba noodles. Can’t wait.

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