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Fact: Getting a toddler to eat a balanced, healthy diet is no small feat. Luckily, there’s a new cookbook out there to help make things easier (seriously). The Happy Family Organic Superfoods Cookbook for Baby & Toddler is packed with fun, tasty and healthy recipes. Here are seven that both you and your kids will love.
1. Bake ¼ pound wild salmon fillet at 350°F for about 15 minutes.
2. Once cool, remove the skin and flake into small pieces using a fork.
3. Add the salmon to a bowl with 1 cup cooked brown rice, 1 cup frozen peas, ½ cup grated Parmesan cheese, 2 large eggs (beaten), 1½ teaspoons dill; stir until combined.
4. Form about 10 1½-inch balls; place on a parchment-lined baking sheet.
5. Loosely cover with aluminum foil. Bake until slightly firm (18 to 20 minutes).
6. Serve immediately, or refrigerate for up to two days or freeze for up to 1 month in an air-tight container.
1. Lay 4 large romaine lettuce leaves flat and spread 2 tablespoons almond butter in the center of each.
2. Evenly distribute 2 large carrots (peeled and shredded), 4 clementines (peeled and sectioned) and ¼ cup raisins on top of the almond butter on each leaf.
3. Serve immediately.
1. Place 2 halved apples cut side up in a baking dish.
2. Drizzle with 2 teaspoons maple syrup or agave syrup and a sprinkle of cinnamon.
3. Top each half with 2 tablespoons cheddar cheese and 1½ teaspoons pumpkin seeds.
4. Bake at 350°F for 35 minutes.
5. Serve immediately, or refrigerate in an air-tight container for up to two days.
1. Use 1 pint cherry tomatoes, 24 baby bell peppers or 2 English cucumbers (or any combination). With a baby spoon, hollow out the veggies.
2. In a bowl, mix 1 cup cooked and cooled whole-grain farro, ½ cup plain yogurt, ¼ cup chopped dried apricots, ¼ teaspoon dill and ¼ teaspoon oregano.
3. Spoon the mixture into the hollowed vegetables.
4. Serve immediately, or refrigerate in an air-tight container for up to three days.
1. Thread 1¾-inch-thick sliced turkey deli meat, ½ cup cubed cheddar cheese, ½ cup diced cantaloupe, ½ cup diced honeydew and ½ cup diced seedless watermelon onto 4 wooden skewers.
2. Serve immediately, or refrigerate in an air-tight container for up to one day.
1. Bake ½ pound boneless, skinless chicken breast at 375°F for about 30 minutes. Cool, then shred into pieces using a fork. Transfer to a bowl.
2. Add 1 cup cooked quinoa, 1 shredded carrot, ½ cup diced bell pepper, ½ cup frozen peas, ½ cup canned chickpeas (rinsed and drained), ¼ cup raisins, ¼ cup fresh chopped mint leaves, 2 tablespoons olive oil and a squeeze of lemon juice and toss.
3. Serve at room temperature, or refrigerate for up to three days or freeze up to three months in an air-tight container.
1. Peel and shred 1 pound sweet potatoes.
2. Wrap the shredded potato in a kitchen towel and squeeze out excess water. In a bowl, combine the sweet potato with ¾ cup raisins, 1/3 cup whole wheat flour, 2 large eggs (beaten), ½ teaspoon ground cinnamon and a pinch of sugar and salt.
3. Form the mixture into 8 pancakes. Place on a lightly greased baking sheet.
4. Bake for 20 minutes at 400°F. Turn the pancakes halfway through baking.
5. Serve immediately, or refrigerate for up to three days or freeze up to two months in an air-tight container.
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