Melon Popsicles

Melon Popsicles

Galai Melon is a refreshing, sweet and hydrating snack! Unlike regular popsicles that are extremely high in sugar, making your own popsicles with fresh fruit like galai melons,  can significantly cut the sugar but still have enough sweetness to satisfy any sweet tooth! Galia melon is also high in pectin and dietary fiber that help regulate glucose levels. Fresh over processed whenever possible!

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It looks very similar to honeydew melon, but with twice the flavor.

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We had a friend join us to make our melon pops. It was a good lesson for the cub to share tools, tasks, and attention with Grandma DiDi as well. The girls got started by chopping up the melon and adding it to the blender.

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Our friend helped squeeze the lime into the blender. Citrus can help bring out the natural flavor in other fruits.

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Because we wanted to make this an extra special treat, we added some raw honey. Honey is an excellent natural sweetener and substitute for sugar.

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After blending the ingredients, the girls helped pour the mixture into our Koji popsicle mold.

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Last but not least, they put the popsicle handles on top and placed them in the freezer to set. They can’t wait to try one!

melon8Baby sister enjoyed the fruit of her sisters’ labor. Yum!

 

Melon Popsicles

(Makes approximately 8 Koji popsicles)

Ingredients

2 cups fresh cut melon
1 tbsp lime juice
1 tbsp raw honey

Directions

  1. Combine all ingredients in a blender or Vitamix.
  2. Blend and add more liquid if necessary.
  3. Pour mixture into a popsicle mold.
  4. Drop popsicle handle in and make sure you can see the mixture lightly squish out the sides of the handle.
  5. Place in the freezer for two hours and enjoy!

*If you have extra mixture left over, serve it as a smoothie!

Mini BBQ Meatloaf Bites

Mini BBQ Meatloaf Bites

Our little cub is growing up fast and that means we can be more creative in the kitchen for her. We love Jenna Helwig’s Real Baby Food cookbook. We used it when the cub was a baby and love it even more with our second baby. The cub helped make her mini turkey meatloaf bites.

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The Cub and Grandma DiDi got started by greasing the mini muffin tin pan. Grandma DiDi was having a little too much fun with the oil spray. ha!

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Time to make the BBQ sauce! SQUEEZE!

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One of the cubs favorite ingredients – maple syrup! It gives the meatballs a sweetness that any cub would love!

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It’s always important to taste your creations. Grandma DiDi’s signature move is to taste test with a finger lick. The cub is taking it all in.

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Now that they have perfected the sauce, it’s time to add it to the meat.

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The cub has been a little fashionista lately and insists on dressing herself. Girl moms, I know you hear me! Todays outfit is three skirts layered.

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Back to cooking… time to make the meatballs. The cub loves the texture.

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Grandma DiDi shows her how to roll them into balls. The cub is doing an excellent job.

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It’s very important to wash your hands after handling meat! Scrub, scrub, scrub!

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After she washed up, it’s time to brush the remaining BBQ sauce on the meatballs.

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Baked to perfection!

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A perfect serving size for baby cub. We break them up into tiny pieces for her to grab with her pincher finger and thumb. We store them in the freezer and pull one out to for an easy dinner option. Makes a perfect meal paired with a vegetable and some fruit.

Mini BBQ Meatloaf Bites

(adapted from Real Baby Food Cookbook )

Ingredients

  • 2/3 cup ketchup
  • 6 tbsp maple syrup
  • 1 1/2 tbsp white wine vinegar
  • 1 1/2 tbsp Worcestershire sauce
  • 2 tsp paprika
  • 1 egg
  • 1 lbs. ground turkey
  • 1/2 dried breadcrumbs
  • 1 tbsp onion powder
  • 1 tbsp garlic powder

 

Directions: 

  1. Preheat oven to 350 degrees F.
  2. Grease muffin pan or generously spray the cub like Grandma DiDi!
  3. In a small bowl, make the BBQ sauce by mixing the ketchup, maple syrup, vinegar, Worcestershire and paprika.
  4. Beat the egg into large bowl and add the turkey meat, breadcrumbs, onion and  garlic powders and half the BBQ sauce. Mix well with hands.
  5. Divide the turkey mixture evenly among the muffin cups. Brush the top with the remaining BBQ sauce.
  6. Bake for 25 to 30 minutes or until the internal temperature of each meatloaf reaches 165 degrees F.

Note: We store in the fridge in air tight container for 4 days or in the freezer for 3 months.  Also, you can lessen any of the spices if you feel it’s too much for your little one.

 

 

Sweet Potato Brownies

Sweet Potato Brownies

Wow, Wow, Wow, these are good! They are sweet, moist and have the perfect amount of chocolate flavor to satisfy any sweet tooth!

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The cub began by mashing one whole avocado. Grandma Didi pre-cooked and mashed one sweet potato to save on timing. You have to work quickly when cooking with young children.

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We were out of jared applesauce so we used our squeeze pouches. The cub loved this task!

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Proud of her stirring skills – she hasn’t questioned why they look nothing like brownies.

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Learning to crack and egg isn’t easy, but you have to start somewhere. She’s almost got it.

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The kitchen has gained a new member. Little cub is crawling and wants to be part of the action. She’s already a great eater! We haven’t really found anything she hates and we can’t wait for her to start cooking one day.

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In goes the arrowroot, baking soda and salt!

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We had a cloud of chocolate cocoa powder after dumping it in from too high!

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Now they are looking like brownies! Cooking with kids is not always perfect. You must be flexible to your environment and what works best for the child. The cub needed a break so Grandma Didi demonstrated the next step. Nothing was lost in this experience.

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After baking in the oven, perfect little brownies were formed. They are so delicious. We handed them out to some family members and their jaws dropped when they found out what they were made of and that they had no refined sugar. You need to make these!

 

Sweet Potato Brownies

(adapted from https://draxe.com/recipe/sweet-potato-brownies)

Ingredients

  • 1 avocado
  • 1 cup cooked sweet potato puree
  • 1/2 cup applesauce
  • 1/4 – 1/2 cup agave (original recipe called for honey)
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/4 cup almond flour (original recipe called for coconut flour)
  • 2 tablespoons arrowroot
  • 1/2 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • Optional –  nuts, chocolate chips, etc

 

Directions: 

  1. Preheat oven to 375 degrees F.
  2. Grease 8×8 pan with coconut oil(or other oil) and line it with parchment paper.
  3. In a bowl, combine avocado, sweet potato, applesauce, agave and vanilla. Once creamy, add in cacao powder.
  4. Add in eggs one at a time.
  5. In a separate bowl, combine  flour, arrowroot flour, salt and baking soda.
  6. Combine both mixtures until smooth.
  7. Transfer to greased pan and bake for 25–35 minutes.