Sweet Potato Apple Raisin Oat Muffins (6 months+)

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These just smell like fall. The cinnamon and sweet potato combo is really lovely, and the raisins and apple give a little natural sweetness. If your baby is a little older, you can certainly add a tiny bit of sugar or even make a yummy crumb topping. You can also swap the raisins for chocolate chips, but I think they go together nicely with the sweet potato and apple! I’m not a raisin fan, personally, so I didn’t use too many. 

I measured everything as I went, but I imagine a little too much or too little of the sweet potato or apple would be just fine! I used a Granny Smith apple, which is a little tart. You can use whatever apple you have. I didn’t squeeze out any of the liquid because I wanted it in there. You can squeeze out the moisture and add a little maple syrup instead, for a different flavor (and a slightly sweeter outcome). I wouldn’t do that for the under-1 crowd. I think this exact recipe is just right for a beginner!

If you make these, please let me know! Comment below or tag me on Instagram @blwideas, or snap me a pic of them on Snapchat @blwideas. I’d love your feedback. 

Enjoy!

SWEET POTATO APPLE RAISIN OAT MUFFINS
6 months and up (see NOTES under the recipe if you’re a newbie)

Ingredients

  • 1 large or 2 small sweet potatoes, baked and mashed (about 2 cups)
  • 1/4 cup almond butter (or cashew, sunflower)
  • 1/4 cup melted coconut oil (or melted butter)
  • 3 eggs
  • 1 apple, peeled and grated (about 1/2 cup)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup instant or rolled oats
  • 1/2 cup raisins (or craisins!)
  • a little butter or extra oil for greasing your muffin tin, or muffin liners

Directions

  1. Preheat your oven to 350 degrees F.
  2. In a mixing bowl, combine the sweet potato, almond butter, oil, and eggs with a hand mixer or whisk.
  3. Add the grated apple, baking powder, cinnamon, nutmeg, and oats, and mix everything until combined.
  4. Mix in the raisins.
  5. Prepare your muffin tin if you haven’t already. Scoop the mixture into 12 muffin cups. You can fill them up since these don’t rise too much. Note: If you want, you can make these mini muffins, but you’ll want to adjust the cooking time.
  6. Bake about 25 minutes. Check them at 20 minutes with a fork or toothpick. It won’t come out totally cleanly because of the apple and sweet potato, but it shouldn’t be gooey. 
  7. Let them cool in the pan for 10 minutes before moving them to a cooling rack or plate. 

NOTES

If your baby is just starting out, there are a few allergens to mention in this recipe.

  • EGGS – Eggs could be an issue for some kids. You can try a flax or chia seed egg. You can also try just egg yolks if yours can’t have egg whites. If you haven’t tried eggs yet, I’d try them before trying this recipe!
  • OATS (gluten) – Your little one may have a gluten sensitivity. If so, just be sure to pick up gluten free oats.
  • TREE NUTS – The almonds are a tree nut, and coconuts are technically a tree nut. If you’ve tried these independently, this recipe is fine to try. If yours can’t have tree nuts, you can use sunflower seed butter in place of almond butter. If coconuts are an issue, use melted butter. You can also use olive oil, but they won’t taste quite the same. 

If you want to make these ahead, they should be just fine. Just cook them and let them cool completely, then transfer them to a glass dish and either stick them in the fridge or freezer.

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Loaded Scrambled Eggs (6 months+)

I’ve been off my blogging game for a long time. I come up with new meal ideas nearly every week, sometimes several. I just don’t have the eye for food photography, so since the pictures I take of the meals aren’t super inviting or particularly beautiful, I say “next time.” “Next time, I’ll take good pictures and share this one.” I’ve come to realize that’s not going to happen, and I’m okay with it!

The food is good and family-friendly, so I will share the ideas. I think progress (step by step) pictures are more valuable than a pretty final picture. I’m saying that even though I didn’t take any progress pictures this time. *face palm* I will try to do that next time I’m making something new!

This is a twist on scrambled eggs. Alexander hasn’t been eating eggs much lately, but he devoured this and then wanted seconds. Annabelle is 20 months (almost) and still pretty much eats every thing I offer her. So this dish is good for your child who still may not be into eggs or he’s no longer interested in them. (SEE NOTE at the bottom regarding allergies and how to serve this to a beginner!)

In addition, it is Paleo and Whole30 and gluten-free and dairy-free. You can add cheese if that’s your thing. I would have, if we had any! But it was really good just as it is.

My style of cooking is to wing it. I don’t measure most of the time, unless I’m baking. I used to be obsessed with measuring, when I first started cooking, but it’s way more fun to play around with food and just see what happens. Most of the time (unless you’re baking, again) it will be just fine. 

In this dish, and similar dishes, it’s important to know general cook times for the different components. In this dish, you wouldn’t want to put the potatoes in at the end because they take a while to cook. 

Ingredients for this dish are

  • 2 slices of sugar-free bacon (any bacon will work, but it should be sugar-free if you’re doing Whole30), cut into small pieces
  • a few potatoes (I used small Russets, but one really big one would work too)
  • butter or ghee since 2 slices of bacon don’t yield enough fat to cook the potatoes (at least not in cast iron) — if dairy-free, just use some coconut or olive oil instead
  • 2 green onions
  • some eggs (I used 5 eggs for me and the kids, but we had some leftovers, so I think 4 would have been enough)
  • salt, if your baby is older than age 1
  • cheese, optional (and not Paleo, Whole30, or dairy-free!)

A few tips first:

  • The bacon will cook faster if you cut it into small pieces first, but you can use precooked bacon and just add it at the end instead.
  • Dice the potatoes ahead of time and store them in water in the fridge. That keeps them from getting brown. You can also stick them in the microwave a few minutes to get them a little soft. That will cut down on the cooking time.
  • I used green onion because it shrinks while it cooks. Use regular onion if you don’t mind the bigger pieces. 
  • Add other veggies you like, but I can’t vouch for them. I’m a fan of the bacon + potato + egg combo, so I don’t usually sway from it.

Directions!

  1. Add the little pieces of bacon to a skillet and cook on medium heat.
  2. While that cooks, chop your potatoes. If you’re slower with chopping, you may want to do this prep work ahead of time.
  3. Add the potatoes to the bacon. Add a spoonful of ghee or butter (or oil) at this point. If they’re still sticking, add more fat. 
  4. While that cooks, chop your green onion. I use the whole thing except the root.
  5. Add them to the pan. You can wait a few minutes, but I don’t mind if they get shriveled. If you want them to stay green and a little crunchy, add them at the end, after the eggs.
  6. Beat your eggs in a bowl. I put salt in them at this point, but if AB were younger than a year, I would not do this.
  7. When the potatoes are fork tender, add the eggs and just combine everything until you don’t see anymore raw egg hanging out! 

If you’re adding cheese, I would add it to the individual bowls and stir to combine. If you do it in the pan, the cheese will probably stick to the pan. That’s wasted cheese! Save the cheese!

This is fairly quick, filling, tasty, and good for any meal, but we do typically eat it for breakfast.

NOTES FOR BEGINNERS:

Because this is similar to a casserole, a beginner should have no issue picking up handfuls of this. The egg serves as a binding agent, holding it all together. If your little one is allergic to eggs, this will not stay together as well; the individual pieces are pretty small for a 6-7 month old, so you will want to cut the potatoes larger. You can give it a shot as is and see what happens, but don’t be surprised if your younger eater gets frustrated by the size! BACON? Bacon is a hot topic these days. We have a little each week. This ended up being 4 servings, so each serving contained 1/2 piece of bacon. I’m okay with that amount, twice a week, maybe three times. If you prefer to avoid it (or are vegetarian), just omit it. You’ll need to add a little extra fat in the pan, though, to keep the potatoes from sticking.

Enjoy!

If you try one of my recipes, tag me on Instagram @blwideas so I can see!

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Thanksgiving Menu 2016

*UPDATE: Pecan pie bar lady said I can share the recipe. So the updated shopping list plus that recipe are at the bottom.


This is a text-only post, sorry! I just wrote up our menu and shopping list, so I figured I’d share! I can’t (yet) share the pecan pie bars because it was a handwritten recipe from a follower, and I don’t know (yet) if she’s okay with my sharing it. It could be a family recipe!

Anyway, here is the menu, followed by the shopping list. I MAY add the pecan pie bar recipe (and updated shopping list) if I get her permission to do so.

One more thing! Here’s our menu from last year (we were feeding 8 people last year, and this year it’s just the 4 of us): http://www.blwideas.com/our-thanksgiving-menu/

The Feast
  1. Roasted turkey breast (smallest possible!) – http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-turkey-breast-recipe.html (I got a digital food thermometer. No need for a roasting pan – a casserole dish + a wire cooling rack also works) – takes about 2 hours for 6-7 pounds, plus 15 minutes before serving
 
  1. Cranberry sauce – http://thepioneerwoman.com/cooking/homemade-cranberry-sauce/
 
  1. Sausage ciabatta stuffing – http://www.saveur.com/article/recipes/bouchon-bistro-ciabatta-and-sausage-stuffing
 
  1. Slow cooker apple cider – http://sallysbakingaddiction.com/2015/09/26/homemade-apple-cider/
 
  1. Garlic mashed potatoes – just boiled potatoes and garlic, mashed with butter, salt, coconut milk (or whatever milk you have)
 
  1. Green bean casserole – http://www.foodnetwork.com/recipes/paula-deen/green-bean-casserole-recipe.html (never made this!)
 
  1. Baked sweet potatoes – just sweet potatoes with some melted butter
 
  1. Pecan pie bars* (recipe shared last year from a follower)
 
Shopping List includes everything but salt, pepper, and olive oil
turkey breast (bone in, skin on, 6-7 pounds or smaller)
10 oz breakfast sausage (sweet or hot, no casings)
1 ciabatta loaf
3 garlic cloves
fresh rosemary
fresh sage
fresh thyme
potatoes
sweet potatoes
1 lemon
1 carrot
2 onions
1/2 cup chopped mushrooms
2 cups green beans
1 orange
10 apples (variety!)
1 bag cranberries (we have some already)
1 cup cranberry or orange juice
1 cup maple syrup
1 (10.5 oz can) cream of mushroom soup
1 can french fried onion rings
dry mustard
ground cloves
3 cinnamon sticks
5 cups chicken stock
sugar of choice (just a little, for the cider)
butter
cheddar cheese block (grated, for green bean casserole)
rum or whiskey (to add to the cider, for us)

 
FULL Shopping List includes everything but salt, pepper, and olive oil
turkey breast (bone in, skin on, 6-7 pounds or smaller)
10 oz breakfast sausage (sweet or hot, no casings)
1 ciabatta loaf
3 garlic cloves
fresh rosemary
fresh sage
fresh thyme
potatoes
sweet potatoes
1 lemon
1 carrot
2 onions
1/2 cup chopped mushrooms
2 cups green beans
1 orange
10 apples (variety!)
1 bag cranberries (we have some already)
1 cup cranberry or orange juice
1 cup maple syrup
1 (10.5 oz can) cream of mushroom soup
1 can french fried onion rings
dry mustard
ground cloves
2 cups pecans
3 cinnamon sticks
5 cups chicken stock
sugar of choice (just a little, for the cider)
1 2/3 cup brown sugar
1/3 cup honey
flour
butter
cheddar cheese block (grated, for green bean casserole)
rum or whiskey (to add to the cider, for us)
 
*Pecan Pie Bars
1 cup butter
2 2/3 cup flour
2/3 cup brown sugar
1/2 tsp salt
1/2 cup butter
1/3 cup honey
1 cup brown sugar
2 tbsp heavy cream
2 cups chopped pecans
 
  1. Line 9×13 pan with foil (leave overhang to help remove).
  2. Cream 2/3 cup brown sugar + 1 cup butter until fluffy.
  3. Add flour and salt until crumbly.
  4. Press crust into pan. Bake 20 min at 350F.
  5. Combine 1/2 cup butter, 1 cup brown sugar, honey, and cream in pot. Stir on medium heat. Simmer 1 minute then stir in pecans.
  6. Pour over crust. Return to oven for 20 min.
  7. Allow to cool fully. Peel off foil and cut into squares.
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A Roundup of My Baby-Friendly Pumpkin Recipes

pumpkin-recipes

If you do a quick search for “pumpkin” on my blog, you’ll find several baby-friendly recipes. In the spirit of the Fall season, I decided to compile them for easier access. You can click on the recipe titles below to find the pumpkin recipes.

Enjoy!

 

(1) Pumpkin Pancakes

(2) Pumpkin Muffins

(3) Pumpkin French Toast

(4) Pumpkin Drop Scones

(5) Pumpkin Flatbread

(6) Pumpkin Cinnamon Rolls

(7) Pumpkin Smoothie

(8) Pumpkin Fettuccine Alfredo

 

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