The Very Hungry Toddler

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Ernest O’Brien’
5 years ago
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1 The Very Hungry Toddler

2 Chia Pudding chia seeds coconut milk honey or agave syrup vanilla 1/4 cup 1 cup 1/4 cup 1 teaspoon Mix together. Refrigerate for 2-3 hours. enjoy! Flavor alternatives: cocoa powder, pureed fruit, citrus juice

Pumpkin bread pumpkin pie filling canola oil granulated sugar molasses vanilla extract flour baking powder baking soda kosher salt ground cinnamon nutmeg ginger 1 cup 1/2 cup, plus more for the

3 Pumpkin bread pumpkin pie filling canola oil granulated sugar molasses vanilla extract flour baking powder baking soda kosher salt ground cinnamon nutmeg ginger 1 cup 1/2 cup, plus more for the baking pan 3/4 cup 1/2 cup 1 teaspoon 2 cups 1-1/2 teaspoons 1/2 teaspoon 3/4 teaspoon 1 teaspoon 1/4 teaspoon 1/2 teaspoon 1. prepare the pan preheat oven to 350 F. Oil a loaf pan and set aside. 2. make the batter in a large bowl, combine the pumpkin, oil, sugar, molasses and vanilla. in a smaller bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Stir the flour mixture into the pumpkin mixture just until blended. pour the batter into the prepared pan. 3. bake the bread bake for minutes. transfer the pan to a wire rack for 10 minutes. Loosen the edges of the bread with a knife then invert it onto a cutting board. serve warm. store in an airtight container at room temperature for up to 3 days. enjoy!

Roasted applesauce apples 6 butter 1-1/2 tablespoons sugar 2 tablespoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt pinch 1. prepare the apples preheat oven to 400 F.

4 Roasted applesauce apples 6 butter 1-1/2 tablespoons sugar 2 tablespoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt pinch 1. prepare the apples preheat oven to 400 F. Peel, core and quarter 6 apples. Cut the apple into smaller pieces and place into the baking pan. cut 1-1/2 tablespoons of butter into small pinches. Add the butter to the apples. 2. prepare the filling add to the apples the sugar, cinnamon, nutmeg and a pinch of salt. Stir gently. Cover the pan with aluminum foil 3. bake the applesauce cook for 20 minutes. Uncover and cook for 5-10 more minutes, or until the apples are soft. Let cool briefly and mash. enjoy! makes 4 servings

Cranberry Sauce cranberries granulated sugar orange juice 1 package, fresh 1 cup 1 cup, fresh 1. Combine Place the sugar, orange juice and cranberries in a stock pot and bring to a boil. 2.

5 Cranberry Sauce cranberries granulated sugar orange juice 1 package, fresh 1 cup 1 cup, fresh 1. Combine Place the sugar, orange juice and cranberries in a stock pot and bring to a boil. 2. Cook the sauce Boil gently until you start to hear the cranberries pop then boil for 5 minutes more. Stir occasionally. 3. Cool and serve Remove from the heat and cool to room temperature before you store them in the refrigerator in an airtight container. Serve cold or at room temperature. enjoy! Serves 8 to 10

Spinach muffins flour 2 cups baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1/4 teaspoon spinach 6 ounces, fresh and washed milk 3/4 cup honey 1/2 cup banana 1 butter 1/2 cup, melted egg 1

6 Spinach muffins flour 2 cups baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1/4 teaspoon spinach 6 ounces, fresh and washed milk 3/4 cup honey 1/2 cup banana 1 butter 1/2 cup, melted egg 1 vanilla 1 teaspoon 1. prepare the muffin tin preheat oven to 350 F. Line muffin pan with paper liners. 2. blend the dry in a large bowl combine flour, baking powder, baking soda and salt in a large bowl and mix well. 3. blend the wet in blender or food processor, blend spinach, milk, honey, banana, melted butter, egg and vanilla extract until completely pureed. 4. combine pour the pureé into the flour mixture and fold until combined. Do not over mix. Use an ice cream scoop to place the batter into the muffing liners. 5. bake the muffins Bake for minutes or until the top is firm but not yet browning. Cool before serving. Store in airtight container, refrigerated, for 3-4 days. enjoy!

peanut rice puffs honey or agave nectar golden brown sugar peanut butter puffed rice cereal butter 1/4 cup 2 tablespoons firmly packed 1/4 cup 1-3/4 cups for greasing 1.

7 peanut rice puffs honey or agave nectar golden brown sugar peanut butter puffed rice cereal butter 1/4 cup 2 tablespoons firmly packed 1/4 cup 1-3/4 cups for greasing 1. mix it up in a small saucepan over medium heat, combine the honey and brown sugar. heat, stirring until the mixture begins to boil and the brown sugar dissolves, about 2-3 minutes. remove from the heat. add the soy nut butter and stir until blended and smooth. add the cereal and stir gently until evenly coated. set the mixture aside until cool enough to handle, about 5 minutes. 2. make the puffs lightly grease a rimmed baking sheet. dampen your hands with water to prevent sticking. using a buttered spoon, scoop up a rounded tablespoon of the cereal mixture. using your hands, press the mixture into a 1-1/2 inch ball (just smaller than a golf ball). place the ball on the prepared baking sheet. continue to scoop and mold the remaining cereal mixture into balls. place them evenly on the baking sheet. 3. chill the puffs place the baking sheet in the refrigerator and chill the balls until set, 5-10 minutes. 4. serve the puffs remove the puffs from the refrigerator and transfer to a serving plate or bowl. serve at once, or store in an airtight container at room temperature for up to 3 days. enjoy! makes 20 puffs

bread flour yeast salt warm water 3 cups 2 teaspoons 1 teaspoon 1-1/4 cups 1. prepare the dough preheat oven to 425 F. line a baking sheet with parchment paper.

8 bread flour yeast salt warm water 3 cups 2 teaspoons 1 teaspoon 1-1/4 cups 1. prepare the dough preheat oven to 425 F. line a baking sheet with parchment paper. combine flour, yeast and salt in a bowl. add the water all at once. stir with a wooden spoon. stir until a ball forms, add more warm water if needed. 2. rest the dough shape the dough on prepared baking sheet. let the dough rise about one hour. 3. bake the bread bake for 15 minutes then reduce the oven temperature to 350 F. bake minutes or until golden brown. Cool before serving. enjoy!

roasted chickpeas chickpeas olive oil salt 1 15oz can, drained 2-3 tablespoons 1/4-1/2 teaspoon 1. combine the preheat oven to 450 F. line a baking sheet with parchment paper.

9 roasted chickpeas chickpeas olive oil salt 1 15oz can, drained 2-3 tablespoons 1/4-1/2 teaspoon 1. combine the preheat oven to 450 F. line a baking sheet with parchment paper. combine the chickpeas, olive oil and salt in a bowl. 2. bake spread the chickpeas in a single layer on the baking sheet. bake minutes or until browned and crunchy. cool before serving. enjoy! Optional: experiment with flavors by adding garlic, cayenne pepper, cumin, chili powder, and/or garam masala

kale chips kale olive oil salt 1 bunch 1 tablespoons 1 teaspoon 1. Prepare the kale preheat oven to 350 F. line a baking sheet with parchment paper. thoroughly wash the kale.

10 kale chips kale olive oil salt 1 bunch 1 tablespoons 1 teaspoon 1. Prepare the kale preheat oven to 350 F. line a baking sheet with parchment paper. thoroughly wash the kale. remove the leaves from the stems. tear into bite size pieces. 2. combine the combine the kale, olive oil and salt in a bowl. 2. bake spread the kale in a single layer on the baking sheet. bake minutes or until the edges begin to brown. cool slightly before serving. enjoy!

deviled eggs hard boiled eggs 2 mayonnaise 1 tablespoon mustard 1/4 teaspoon salt 1/8-1/4 teaspoon pepper 1/8-1/4 teaspoon paprika 1/8 teaspoon 1. Prepare the eggs peel the eggs.

11 deviled eggs hard boiled eggs 2 mayonnaise 1 tablespoon mustard 1/4 teaspoon salt 1/8-1/4 teaspoon pepper 1/8-1/4 teaspoon paprika 1/8 teaspoon 1. Prepare the eggs peel the eggs. slice the peeled eggs in half lengthwise. use a small spoon to gently scoop the yolk into a separate bowl. 2. combine the combine the egg yolk, mayonnaise, mustard, salt and pepper. use the back of the spoon or a fork to mash the together. 3. Prepare to serve scoop a small amount of yolk mixture and place into an egg white half. continue until all egg whites are filled. sprinkle each deviled egg with a pinch of paprika. store in an airtight container and refrigerate up to 1 day. serve. enjoy!

Banana bread butter flour sugar baking soda salt bananas egg vanilla 1/3 cup, plus more to grease loaf pan 1-1/2 cups, plus more to dust loaf pan 3/4 cup 1 teaspoon 1/4 teaspoon 3, very ripe and

12 Banana bread butter flour sugar baking soda salt bananas egg vanilla 1/3 cup, plus more to grease loaf pan 1-1/2 cups, plus more to dust loaf pan 3/4 cup 1 teaspoon 1/4 teaspoon 3, very ripe and peeled 1 large 1 teaspoon 1. mix the preheat oven to 350 F. butter and flour a loaf pan. in a medium bowl mix the flour, sugar, baking soda and salt together. in a large bowl mash the banana with a fork. add butter, egg and vanilla to the mashed banana. stir until blended. add the flour mixture to the banana mixture. gently stir until just combined. 2. bake the bread scrape the batter into the prepared loaf pan. bake for 1 hour, a toothpick inserted into the center should come out clean. 3. bake the bread cool for 10 minutes on a wire rack then remove from the loaf pan. slice and serve at room temperature. enjoy!

Strawberry Jam strawberries strawberry gelatin water 2 cups 1 package 1 cup 1. Prepare the strawberries remove the stems from the strawberries. wash the strawberries and place into a bowl.

13 Strawberry Jam strawberries strawberry gelatin water 2 cups 1 package 1 cup 1. Prepare the strawberries remove the stems from the strawberries. wash the strawberries and place into a bowl. using a masher mash the strawberries. Pour the strawberries into a saucepan. 2. combine the add the water and the strawberry gelatin to the mashed strawberries. cook over medium heat stirring until the mixture begins to boil. once it begins to boil reduce the heat to low and simmer for two minutes. 3. Prepare to serve pour the cooked mixture into serving containers. Cool completely then stir. store covered in the refrigerator 3-4 days. spread onto bread, rice cakes or crackers. enjoy! Flavor alternatives: cherry, raspberry, blackberry,

pocket pizza turnovers pizza dough pizza sauce cherry tomatoes vegetables mozzarella cheese made ahead (see below) or store bought 1 cup OR 1 cup, chopped 1 cup mixed: pepper, broccoli, mushroom 1

14 pocket pizza turnovers pizza dough pizza sauce cherry tomatoes vegetables mozzarella cheese made ahead (see below) or store bought 1 cup OR 1 cup, chopped 1 cup mixed: pepper, broccoli, mushroom 1 cup, shredded 1. prepare the dough preheat oven to 400 F. divide dough into individual serving size. roll out dough into square shape. place the dough squares onto a baking sheet 2. prepare the filling chop the vegetables into bite size pieces. quarter and seed the tomatoes. Place 2 tablespoons of the tomatoes or pizza sauce and chopped vegetables in the middle of each dough square. add 1 tablespoon of the shredded cheese. fold the corner of the pizza square over to make a triangle. 3. bake the turnover use a fork to press the edges of the dough together. bake for 10 minutes or until golden brown. cool for 5 minutes before serving. makes 4 servings

15 pocket pizza dough flour yeast salt warm water olive oil 3 cups 1 teaspoon 2 teaspoons 1-1/4 cups 2 tablespoons, plus extra to grease bowl 1. prepare the dough grease large bowl with olive oil and set aside. in a separate bowl combine 1-1/2 cups flour, yeast and salt. add the 1 cup water and the olive oil. stir until smooth. add the remaining flour a little at a time continue to stir to combine. add remaining water if dough is too dry. 2. knead the dough knead the dough until smooth and moist. place kneaded dough into the greased bowl. cover with plastic wrap. let rise 1-2 hours on counter top or 6-8 in refrigerator. 3. make the pizza take the dough and begin making pizza, see the pocket pizza turnover recipe

16 CHIA PUDDING Age: From the time the child enters the environment Physical Abilities: The child can stand and walk with a point of support to maintain balance The child can sit without support in a chair and come out of the chair without assistance The child can cross the midline The child can hold objects with both hands while walking The child can work with both hands The child is on his path to equilibrium The child is refining movements of hands and fine motor skills The child is able to use hands in different ways, can use the thumb opposed to 2 or 3 fingers Description: Tray Large bowl Spoon or whisk Small pitcher Medium pitcher Two small bowls Ingredients: Chia seeds Coconut milk Honey or agave syrup Flavor of choice: 1/4 cup 1 cup 1/4 cup 1 teaspoon of vanilla Procedure: 1. Invite the child to food prep area and introduce the chia pudding lesson. 2. Invite the child to put on his apron while you put on yours. 3. Invite the child to wash his hands. 4. Demonstrate how to carry the materials. 5. Invite the child to carry the tray to the table in the usual manner. 6. Invite the child to sit while you get your stool. 7. Explain that you are going to make chia pudding. 8. Pick up the small bowl of chia seeds and name it. 9. Demonstrate how to pour a small amount of the chia seeds into the bowl. 10. Return the small bowl to the tray and invite the child to pour the remaining chia seeds into the mixing bowl.

17 11. Place the small bowl on to the tray. 12. Pick up the pitcher of coconut milk and name it. 13. Demonstrate how to pour the coconut milk into the mixing bowl. 14. Place the pitcher onto the tray and invite the child to pour the remaining coconut milk into the mixing bowl. 15. Place the pitcher onto the tray. 16. Repeat this process for the pitcher of agave syrup and the small bowl of vanilla. 17. Pick up the spoon or whisk, examine and label it. Return it to the tray. 18. Invite the child to explore the spoon or whisk. 19. When he is done exploring the spoon or whisk, explain that you are going to mix the together. 20. Place your non-dominant hand on the outside of the bowl to hold in place. 21. Pick up the spoon or whisk in your dominant hand, place the appropriate end into the bowl and begin mixing the. Method will vary based upon how the child poured the into the bowl. 22. Pause, tap the spoon or whisk lightly on the edge of the mixing bowl and return it to the tray. 23. Invite the child to finish blending the. 24. When the child is finished, explain that the pudding needs to be refrigerated. 25. Stand up, place the chairs under the table and demonstrate how to carry the mixing bowl. 26. Invite the child to carry the mixing bowl to the refrigerator. 27. Place the mixing bowl into the refrigerator. This step will vary based upon the environment. 28. Explain to the child that the chia pudding will be ready for snack, lunch or the next day. The pudding is best when set for 2-3 hours. 29. Return to the food prep table and demonstrate how to clean up the materials. This will vary based upon the environment. 30. Invite the child to remove his apron and place it into the laundry. Notes: The pudding may be served directly from the mixing bowl using a serving spoon or ladle. The pudding may be transferred into smaller bowls before refrigeration for ease of serving later. If the pudding is to set overnight, it is best to cover it. The pudding may be eaten as is or garnished with fruit. Flavors that can be used instead of vanilla include cocoa powder, pureed fruit and citrus juice. Amounts will vary so it is best to experiment first.

18 Sample menu for food prep as a lesson This menu takes into account a child in the environment who has several allergies and lactose intolerance. Please choose an item from the following list or a similar item. Juicing: clementine, grapefruit, lemon, lime, orange Pitting: cherry, olive Slicing: apple, avocado, banana, carrot, cucumber, kiwi, mango, pear, strawberry Melon Scooping: any melon Spread on cracker: non-nut butter, jelly/jam, earth balance butter ; crackers that are free from dairy, egg and nuts Due to an allergy, please verify that products do not contain dairy, eggs or nuts of any kind. Thank you. Date Snack Skill Baking List Slicing Bread: yeast 11.7 Juicing Chia pudding: Chia seeds, 1 can coconut milk Pitting Pumpkin bread: 1 can pumpkin pie filling Melon Scooping Cranberry sauce: 1 package cranberries Slicing Roasted applesauce:5 apples, earth balance butter 12.5 Juicing Rice puffs: Non-nut butter, puffed rice cereal Slicing Roasted chickpeas: 2 cans chickpeas 1.3 Pitting Bread: yeast 1.9 Juicing Chips and salsa: 2 tomatoes, 1 apple, small bunch of cilantro 1.17 Slicing Kale chips: 1 bunch kale 1.23 Pitting Chips and Guacamole: 4 ripe avocados 1.30 Juicing Pretzel: Yeast 2.6 Slicing Banana bread: 3 very ripe bananas, applesauce 2.13 Melon Scooping Pizza: Pizza friendly vegetables, shredded soy cheese 2.27 Pitting Bread: yeast 3.6 Spread on cracker Chia pudding: Chia seeds, 1 can coconut milk 3.13 Slicing Roasted chickpeas: 2 cans chickpeas 3.20 Melon Scooping Rice puffs: Non-nut butter, puffed rice cereal

19 3.27 Slicing Bread: yeast 4.3 Spread on cracker Roasted chickpeas: 2 cans chickpeas 4.10 Melon Scooping Kale chips: 1 bunch kale 4.24 Spread on cracker Chia pudding: Chia seeds, 1 can coconut milk 5.1 Slicing Rice puffs: Non-nut butter, Puffed rice cereal 5.8 Pitting Chips and Guacamole: 4 ripe avocados 5.15 Slicing Strawberry jam: 2 cups strawberries 5.22 Juicing Bread with strawberry jam 5.30 Melon Scooping Bread with banana & non-nut butter: 3 bananas 6.5 Slicing Bread with pear & avocado:3 ripe avocados, 3 pears The menu considers the use of staples, such as salt, flour and spices, such that there only needs to be one purchased for the entire school year. This menu considers seasonally appropriate food and always for exploration of those foods. The expected cost for the, per week, is $20.

20 Sample menu for food prep for snack In addition to practicing their food prep skills, the toddlers will bake once a week. The recipes for baking are typically fruit or veggie based, low in sugar, easy to prepare and delicious. Parents are able to choose from the following list or may provide a similar item. Please keep in mind that any processed foods should be nut free. Shopping instructions for this week: Choose one (1) item from the Protein list. Chose one (1) item from the Grains list. Chose one (1) item from the Snack Skill list (based on the skill listed for this date). Chose one (1) item from the Vegetable list. Please also send in the following for baking (based on the item listed for your date). Protein: cheese, yogurt, hummus, sunflower seeds, pumpkin seeds, egg Grains: rice cakes, pita bread, crackers, tortilla chip Snack Skill: Juicing: clementine, grapefruit, lemon, lime, orange Pitting: cherry, olive Slicing Fruit: apple, banana, kiwi, mango, nectarine, peach, pear, plum, strawberry Slicing Veggies: avocado, carrot, cucumber, green beans, pepper Melon Scooping: any melon Date Snack Skill Baking List 9.25 Slicing Kale chips: 2 bunches of kale 10.2 Slicing Broc bites: 1 bunch of broccoli Melon Scooping Brussel sprout chips: 1 bag of brussel sprouts Slicing Deviled eggs: 1 dozen boiled eggs Slicing Pumpkin bread: 1 can pumpkin 11.6 Pitting Spinach muffins: 1 bag of spinach Juicing Pumpkin bread: 1 can pumpkin Slicing Cranberry sauce: 2 bags of cranberries Slicing Chia pudding: 1 can of coconut milk or coconut cream 12.4 Juicing Brussel sprout chips: 1 bag of brussel sprouts Slicing Roasted chickpeas: 2 cans of chickpeas

21 12.18 Slicing Kale chips: 2 bunches of kale 1.2 Pitting Bread: yeast 1.8 Juicing Broc bites: 1 bunch of broccoli 1.16 Slicing Kale chips: 2 bunches of kale 1.22 Pitting Spinach muffins: 1 bag of spinach 1.29 Juicing Chia pudding: 1 can of coconut milk or coconut cream 2.5 Slicing Banana bread: 1 bunch of very ripe bananas 2.12 Melon Scooping Spinach muffins: 1 bag of spinach 2.26 Pitting Bread: yeast 3.5 Spread on cracker Chia pudding: 1 can of coconut milk or coconut cream 3.12 Slicing Roasted chickpeas: 2 cans of chickpeas 3.19 Melon Scooping Broc bites: 1 bunch of broccoli 3.26 Slicing Bread: yeast 4.2 Spread on cracker Roasted chickpeas: 2 cans of chickpeas 4.9 Melon Scooping Kale chips: 2 bunches of kale 4.23 Spread on cracker Chia pudding: 1 can of coconut milk or coconut cream 4.30 Slicing Deviled eggs: 1 dozen boiled eggs 5.7 Pitting Broc bites: 1 bunch of broccoli 5.14 Slicing Bread: yeast 5.21 Juicing Strawberry jam: 2 pints of strawberries 5.29 Melon Scooping Bread with strawberry jam: no needed 6.4 Slicing Bread with banana & non-nut butter: 1 bunch of bananas The menu considers the use of staples, such as salt, flour and spices, such that there only needs to be one purchased for the entire school year. This menu considers seasonally appropriate food and always for exploration of those foods. The expected cost for the, per week, is $30-35

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