Meg's Meal Planning

toddler food

Healthy Toddler Quinoa Pea Mini Muffins

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Healthy finger food for your picky eater. These mini muffins have protein and veggies packed in. Your little one will love this fun finger food. They also store great in the freezer!

Quinoa pea mini muffins

Do you have a picky eater on your hands? Every mom will love these quinoa pea mini muffins. The pros are endless: they are baked, they store great in the fridge AND FREEZER, and they are packed with protein and veggies. Do I have your attention yet?

Every toddler out there will love this finger food. Trying baby-led weaning? This healthy meal is easy for little fingers to pick up. The quinoa and peas are combined with an egg and shredded cheese mixture, making everything stick together great! Ever give regular quinoa to your little guy or girl? You need to break out the vacuum after, but not with this almost mess-free meal!

My son loves these quinoa pea mini muffins. They can easily be packed and transported for lunch or dinner at Grandma’s. I love making a large batch, leaving some in the fridge for the week and storing the rest in the freezer for up to 3 months.

Healthy Toddler Quinoa Pea Mini Muffins
 
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Healthy finger food for your picky eater. These mini muffins have protein and veggies packed in. Your little one will love this fun finger food. They also store great in the freezer!
Author:
Serves: 12
Ingredients
  • ½ cup cooked quinoa
  • 1 cup cooked peas
  • ¼ cup shredded mozzarella cheese
  • 1 egg
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix quinoa, peas, cheese, and egg in a bowl. Stir together.
  3. Spray mini-muffin tin with cooking spray.
  4. Using spoon, scoop up mixture and place into mini muffin tin.
  5. Bake for 20 minutes.

 

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Toddler food quinoa pea mini muffins

Healthy “Red Velvet” Mini Muffins

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A flourless, healthy mini muffin made with beets is the perfect Valentine’s Day snack for you and your little ones!

Who else struggles to introduce new foods to their toddlers?! This mama sure does. My son ate everything I gave him until around 13 months; I didn’t believe when people said his tastes would change. Now, he promptly tells me “NO” if given a new food he’s not interested in.

I bought a large, BJ’s-sized box of precooked beets. I thought to myself, “How perfect, they are already cooked and soft; all I have to do is open the package and slice them!” WRONG.

My crazy toddler tells me no every single time. I keep trying to give them to him with the hope that one day he’ll eat it. In the meantime, I don’t have room for a package of frozen beets in my freezer. One of the recipes I made are these mini beet muffins! The recipe makes 24 cute little muffins. They store great in the freezer and make a perfect on the go snack! For more toddler/kid friendly food ideas click here.

Healthy "Red Velvet" Mini Muffins
 
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Recipe type: Healthy Toddler Food
Serves: 24
Ingredients
  • 3-4 precooked beets
  • ½ cup peanut butter
  • ½ cup cocoa powder
  • ⅛ cup pure maple syrup
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 2 large eggs
Instructions
  1. Preheat oven to 350
  2. Place the precooked beets, peanut better, cocoa powder, maple syrup, baking powder, and vanilla extract in a food processor and blend until smooth.
  3. Add the eggs and blend for a few more seconds.
  4. Fill up a greased mini muffin tray.
  5. Bake for 20 minutes.

Cheesy Spinach Pasta

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This simple, toddler-friendly dinner idea takes less than 15 minutes to put together and packs in some hidden spinach. Your little one is sure to love it!

Noah is funny when it comes to pasta. He loves spaghetti, I think mostly because he likes to slurp it between his lips. But penne or elbows he won’t eat! Even with the same sauce he won’t touch it. But he loves this recipe; I’m not sure if it’s the sauce or the shape of the pasta. Either way, he eats a big bowl every time! Since it has spinach mixed in the sauce, I’m not complaining.

Cheesy Spinach Pasta
 
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Serves: 4-6
Ingredients
  • 2-3 big handfuls of fresh spinach
  • 2 tablespoons milk
  • 2 tablespoons cream cheese
  • 2 tablespoons parmesan cheese, grated
  • 2 cups uncooked mini pasta
Instructions
  1. Cook pasta according to package directions (I used ditalini)
  2. Combine the spinach, milk, and cheeses in a food processor. Blend until smooth
  3. Stir the sauce over the cooked pasta

 

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