Calcium and Vitamin D are both essential nutrients your little one needs to develop and grow healthy strong bones. Dairy is the most common way to get in adequate calcium and vitamin D, but if your son or daughter is allergic or intolerant to dairy products there are other ways to meet the calcium and vitamin D needs….
“I received free samples of Libby’s Fruits & Vegetables mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.”
This Peach Gorgonzola Flatbread with Uncured Bacon and Arugula is a quick and easy appetizer for any summer festivity!
Quick, Easy and Trendy? Yes please! I am all about convenience when time is not on my side. Which seems frequent during the summer months with a 15 month old getting into everything around the house! Libby’s Fruit and Vegetable product make whipping up a meal or quick snack super easy! They are also a great way to get in a serving of vegetables or fruit without having to worry if you have fresh fruit available. What I love about their fresh fruit products is that they are canned in juice not syrup so you aren’t getting a bunch of added sugar into already sweet fruit. In my opinion they also taste much better!…
Note: This post contains Amazon Affiliate links.
Warning! This is messy but worth it!
Self feeding with a spoon is just one of the many feeding skills a child will develop and improve upon over time. Before the age of one, usually around 8 months, infants are able to hold a spoon with one hand but don’t quite have the ability to bring it to their mouths. Even at this stage its great to introduce a spoon and have them play, the more practice they get the more quickly they will learn.
This picture below is our son around 10 months. At this point he was still figuring out which end of the spoon to use!
Again closer to one he still wasn’t quite sure what to do with the spoon and most of the food ended up in his lap, on the tray, in the dogs mouth, or on his hands and face 🙂 But it was oh so much fun to watch!…
Strawberry season has arrived! These Strawberry Rhubarb Coconut Crumble Bars are the perfect way to celebrate the season for breakfast, snack or dessert.
I mean look at them don’t you just want to grab one right now and take a bite?! I know I do!
After our adventure strawberry picking last weekend and also discovering that we have rhubarb growing in our backyard (woohoo!) I knew I had a lot of cooking ahead of me. I of course whipped up a batch of my Strawberry Rhubarb Sauce but was also craving crisp, but something I could eat with my hands! I remember making these Peach Blueberry Crisp Bars last summer and decided instead to make a few adjustments and make them into Strawberry Rhubarb Coconut Crumble Bars!…
These Chocolate Cannoli Stuffed Strawberries are the perfect bite sized treat to enjoy this Summer!
Happy June and official kick-off to summer! This month Recipe Redux is celebrating it’s 6th birthday by having us share our favorite bite sized treats. If you know anything about me or my blog I am all about bite sizes desserts. First they are so darn cute and second it gives me an excuse to try a bunch of different treats. These Chocolate Cannoli Stuffed Strawberries are just the treat to share with all your friends and family this summer. …
When you think Slow Cooker you think…comfort food, winter and cool temperature but not anymore! A slow cooker recipe is great for the summer. Especially for days when it’s 90 outside (like tonight) and the last thing I want to do is turn on the oven. So slow cooker meals it is!
Ever wondered what feeding a 1-year old looks like? Check out a recap of my experience plus a sample of what the little guy has been eating recently below!
During the first year of feeding my little one, especially month 5-12, I felt like feedings changed on a daily basis. Check out my post on feeding my little one during the first year for more details. Since 12 months to now things have continued to change. Not only is the little guy getting better at feeding himself but he is also trying new foods and textures.
“I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.”
You will impress all your friends this summer with this Smoked Salmon, Grilled Zucchini and Dill Goat Cheese Cracker appetizer made with Breton’s Artisanal Sweet Potato and Ancient Grains crackers.
Breton’s Artisanal Sweet Potato and Ancient Grains cracker’s tender crisp texture and delicious taste is made with ancient grains like quinoa and rye, with sweet potato pieces baked right in. They make a perfect appetizer cracker for just about any occasion.
This Sparkling Strawberry Orange Sunrise drink is the perfect way to refresh at a party this summer!
Disclosure: I was not paid or have a chance to win anything by posting this. I am just a fan of Polar Seltzer!
This month’s Recipe Redux theme is Cocktails and Mocktails for May Celebrations. Have a baby shower, bridal shower or Memorial Day party this month? Want a fun drink that everyone will love?! This Sparkling Strawberry Orange Sunrise drink makes a great mocktail or cocktail! This drink is also a great idea for kids as it’s a healthy spin on soda using just sparkling water and fresh fruit.
If you live in the Northeast you may have seen Polar Seltzer lining the shelved with their fun seasonal flavors. Let’s just say it has become an obsession of mine (and many of my friends). I can’t wait for the new seasonal flavors to come out a the beginning of summer and winter each year! This year I think I love all the flavors but especially this Strawberry Sunrise. With hints of strawberry and orange what can’t you love!
To make my Sparkling Strawberry Orange Sunshine drink I added fresh strawberries and orange segments to a blender and pulsed to combine. Then added in the Strawberry Sunshine Polar Seltzer. To make this drink a spiked seltzer add in your favorite vodka, or to make it a spritzer add in some of your favorite white wine.
- 1 cup fresh strawberries, stems removed
- 1 small orange, cut into segments and pith removed
- 1 liter bottle of Polar Strawberry Seltzer *
- Add strawberries and orange segments to a blender. Pulse to combine.
- In a large pitcher add strawberry orange puree and seltzer.
- *If making a Spritzer use half a bottle of seltzer and add 2 cups of white wine
- **If making a Spiked seltzer add about 6 ounces of vodka
“I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am en-
tering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the con-
test. I was not compensated for my time.”
These Mediterranean Hummus Bites using Sabra Hummus are a great snack or appetizer packed with protein and flavor!
Happy (almost) National Hummus Day! Yes thats right there is a National Hummus Day and it’s this Saturday May 13th. I’m a huge hummus fan and eat it almost daily as a snack or topping to a salad or sandwich. My little man is also a huge fan. Hummus and bread is one thing I know he will eat so I always have it stocked in the fridge!
I’m celebrating this years National Hummus Day by making these cute Mediterranean Hummus Bites! I topped my DIY Tortilla Scoops with Sabra’s Classic Hummus, diced tomatoes, cucumbers and crumbled feta cheese. The smooth creamy texture of the hummus pairs perfectly with the crunchy tortilla scoops making a satisfying snack or pre-meal appetizer.
This snack is easy to make! Have kids? Have them help you cut out the tortillas and then adding the toppings to each tortilla scoop.
- 4- 9-inch tortillas OR 12 corn tortillas
- 1 10 ounce package Classic Sabra Hummus
- 1 small tomato, diced (about ½ cup)
- ½ small cucumber, diced ( about ½ cup)
- 1 ounce crumbled feta cheese
- Preheat oven to 375 degrees.
- Using a 3-inch cookie cutter or cup cut circles into the tortillas ( a 9-inch tortilla should make about 7 mini tortillas and a 5-6inch tortilla with make about 2)
- Cut up the scrapes/leftover tortilla into strips.
- Using a mini muffin tin, gently press each cut mini tortilla into each muffin cup.
- Using a small baking sheet even spread out tortilla strips then lightly spray with cooking spray.
- Place both the mini muffin tin and small baking sheet into the oven and bake tortillas for about 10 minutes or until lightly golden brown.
- Remove from oven and sprinkle the tortilla strips with salt.
- Let cool for 5 minutes. Remove mini tortillas form the muffin tin.
- When ready to serve top each with about 1 tablespoon of hummus. Then top with diced tomato, cucumber and feta cheese.