Toddler Cafe - Jennifer Carden [29]
in a pinch, a plain old banana can become a hot dog! this is a funny and different way to serve this fruit. put it in front of your child and watch their reaction. let your kids help add the “mustard”—it may be messy, but it is sure to get them interested. and it’s a great way to use up your old hamburger or hot dog buns. serve with banana chips for the ultimate tropical experience.
banana hot dog
makes 1 serving
ingredients
1 banana, peeled
1 whole-wheat hot dog bun
Jelly
Creamy peanut butter
preparation * Place the peeled banana in a bun. Fill 2 zip-top bags, 1 with jelly and the other with peanut butter. Cut a tiny hole in the corner of each bag, and squeeze out onto the banana as you would mustard and ketchup.
Eat and enjoy.
variations
Add crushed pistachios for a crunchy relish look-alike.
Cereal and dried fruit make great additional toppings.
toddler tip
Let your toddler have some fun squeezing out the peanut butter and jelly in crazy patterns on their plates.
recipe note
If you are weary of peanut butter, try soy nut or almond butter for a change.
here’s a decadent sandwich you will find yourself nibbling on as you serve it. warm sandwiches are so comforting, and this one is great for either breakfast or lunch. it has lots of protein from the added egg and milk.
pb&j french toast
makes 1 sandwich
ingredients
2 slices whole-grain bread or leftover hot dog buns
2 tablespoons peanut butter
2 tablespoons jelly
¼ cup milk or heavy cream
1 egg
1 tablespoon butter
preparation * Spread the peanut butter on 1 slice of bread. Spread the jelly on the other slice of bread. Put the 2 slices together to form a sandwich.
In a shallow bowl, lightly whisk the milk and egg together. Soak the sandwiches in the egg mixture for 1 to 2 minutes per side, letting the mixture soak in well.
Melt the butter in a sauté pan over medium heat. Brown both sides of the sandwich, about 4 minutes per side until golden.
Cut into quarters and stack them on a plate to serve.
recipe notes
If you find your French toast too wet in the center, place it in a 300°F oven for 5 minutes, and it will cook through perfectly.
This recipe is easily multiplied to make more sandwiches.
CHAPTER
06
fruit
berry cool oatmeal
confetti de fruta
avocado dippers
split-second applesauce
claire’s coconut ice
black and blue soup
your child is hungry and asking for breakfast, but the oatmeal is so hot it might as well be molten lava! no need to make your child wait—use this simple method to cool it off quickly. add flavor and decrease the temperature with frozen fruit (and you won’t need the sugar). make sure to have a bib handy for this one!
berry cool oatmeal
makes 1 serving
ingredients
1 serving hot oatmeal or hot cereal of your choice
¼ cup frozen wild blueberries, bananas, or other frozen fruit (see note)
preparation * Cook the oatmeal as directed on the package. Drop the frozen blueberries into the hot oatmeal for a quick cooling effect. By the time you place the bowl in front of your child, it will be ready to eat.
toddler tip
Have your child stir and see the oatmeal turning purple.
Add a splash of milk to create even more purple color (and additional calcium!).
recipe notes
Freeze fruit such as berries, overripe bananas, or mangoes in small chunks to cool oatmeal, or use in smoothies; fruit with high water content, such as melon or stone fruits, tend not to freeze well.
Instant oatmeal can lack texture; try steel-cut or Irish oats. You can soak them overnight on the stove and cook them quickly in the morning. They are hearty and delicious, and stick to your ribs.
this fruit salad is cut into small pieces, so it’s fun and easy to eat. the sweet tortilla chips add a great crunch with the soft fruit. serve as “chips and dip,” or spoon it over mild white fish or serve alongside chicken.
confetti de fruta
makes 2 servings
ingredients
1 cup diced organic strawberries
½ cup diced