Sorting and Learning Colors Activity

Sharpen those sorting skills and help your toddler learn their colors with a few inexpensive items!  On a recent trip to the craft store, I grabbed a bag of Pompoms and a couple of colorful foam containers that were on sale 3 for $1.  I put them in front of my little guy and asked him to put the pompoms in the matching color container.  Watching the wheels in his head turn was awesome!  This kept him busy for a good 30 minutes, and he was so proud to when he got the right colors in the correct container!

Trash To Teachables- The Vino Edition

I had you at "Vino" didn't I?!  HAHA!  All kidding aside, its really easy to find ways to entertain your child using some stuff you just have laying around the house.  For us, we have a collection of wine corks.  So one rainy day, I was trying to find a way of keeping my rambunctious munchkin occupied, and he had no interest in any of his toys (go figure).  Anyways, I found an empty apple juice container and my wine cork and created a great fine motor skills activity that kept him busy for a long time!! 

Items Needed

An empty Plastic Jug- such as an apple juice or milk container
Anything to insert into container ex: Wine corks, straws, cotton balls, etc.  NOTE:  Please be very cautious and careful of any chocking hazards!

Spinach Potato Pancakes

I obsess over how I can get dark leafy greens into my son's little belly.  I put spinach into everything I can possibly think of- eggs, pasta, rice, etc.  When I saw a recipe for a potato pancake, I thought PERFECT!!  I am gonna lace those bad boys with that magic leafy green veggie and make the most delicious little hashbrown patties ever!  I have to  tell you- these are SO easy and so yummy!  I make them once a week, and everyone loves them!


Ingredients

1/2 a medium white onion, diced

1/ 2 bag of Simply Potatoes shredded hashbrown potatoes- I like the O'brien flavor or the Garlic and Herb flavor

1 box frozen organic spinach- (I use organic as spinach is one of the "dirty dozen")

¼ cup shredded parmesan cheese

¼ panko bread crumbs

2 eggs

½ teaspoon salt

Directions

1. Dice onion 

2. Squeeze out any excess liquid from the spinach- using a thick paper towel helps

3. Put all the ingredients into a bowl and mix together

4. Make palm sizes patties and place on greased cookie sheet

Bake at 350 degrees for 25 min, or until slightly browned
For some extra deliciousness, sprinkle a little more parmesan cheese on top of each patty, then broil on low for 3-5 minutes or until cheese is melted and slightly browned.

Let cool, store in fridge

Will make 12-14 patties to serve all week!

Turkey Burgers

Ground turkey is a fantastic source of lean protein, but can often be dry and taste like cardboard (and I hate the taste of cardboard, let alone my toddler). However, these Turkey burgers are full of delicious flavor and laced with some leafy greens for an extra added nutritious bonus! Your whole family will gobble them up! (no pun intended Lol)


Ingredients

1 lb Gound Turkey
1 Egg
1/4 Cup Panko Bread Crumbs
1 Tablespoon Chopped Garlic
1/4 Cup Diced Onion
1/4 cup shredded parmesan
1 teaspoon dried basil
1 teaspoon died oregano
Large Handful of Arugula or Kale or Spinach, Chopped



Directions

Dice onion and Chop Arugula

Mix all ingredients into bowl until well combined

Put about a tablespoon of oil in pan at a medium high heat.  Form into palm sized patties and place into heated pan.  

Cook for about 4-5 minutes, until browned on one side and then flip. Cook for a few more minutes until patties are cooked all the way through.

Cut into small pieces for your little one, or put into yummy toasted burger buns for the whole family!  These patties also freeze well, so you can make them ahead of time and just pop them into the microwave to serve later!

Whole Wheat Dairy Free Pumpkin Zucchini Muffins

Pumpkins are on the list of Super Foods because they are high in vitamins C and E, and are also a great source of magnesium and potassium. Pumpkins are rich in cartenoids, which have been linked to fighting cancer and heart disease.  Not only are pumpkins fun to carve, but they delicious and amazingly good for you too! These Pumpkin Zucchini muffins are loaded with zucchini for an extra punch, and raisins for a touch of sweetness.  What is even better is they are made with whole wheat flour, and agave nectar instead of sugar! What is funny is that my son calls them "cake".  With all that healthy goodness- he could have cake for breakfast, lunch, and dinner! 

Ingredients

2 Cups Oatmeal- I use Multi-Grain
1 1/2 Cups Whole Wheat Flour
1/2 Cup All Purpose Flour
1 Cup Raisins
2 Tablespoons Baking Powder
2 Teaspoons Pumpkin Pie Spice
1 teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Grated Zucchini
1 Can of Pumpkin
1 Cup Vanilla Almond Milk
1/2 Cup Agave Nectar
1/4 Cup Vegetable Oil
4 Eggs**** NOTE- Make these VEGAN by substituting eggs with a flax seed mixture-4 Tablespoons ground Flax and 8 Tablespoons water, let sit for 5 min before adding to rest of ingredients

Directions

Preheat oven to 350 Degrees
Grease Muffin tins, or line with cup cake liners

Grate 2 Cups of Zucchini- (about 1 large zucchini should do it)

***For VEGAN muffins-Mix ground flax and water in a bowl and set aside for 5 minutes- this will make a substitute for eggs.

Mix dry ingredients into bowl

Mix Zucchini, Pumpkin, almond milk, agave nectar, eggs or flax mixture, and canola oil

Stir in dry ingredients until combined

Spoon into muffin tins

Bake at 350 degrees for about 20 minutes.  They are done when you take insert a toothpick into the center of a muffin and it comes out clean

Give to your little one to enjoy! Store in the freezer for an easy heat and serve breakfast or snack!