Sweet potato and tuna is one of those combinations that’s surprisingly awesome. We eat this combination from time to time (used to be a regular thing but now I just like cooking and making new things!). I decided to try making a different version, in bite size. The ones pictured do stay together, but if you want them to stick together better, see my note in the recipe!
Smash cakes! They are a huge part of a baby’s first birthday. For many babies, it’s the first taste of cake! But a lot of moms and dads aren’t too keen on the idea of loading their now 1-year-old with a lot of sugar and processed junk.
This is a revamp of an oooold recipe of mine. I saw a video last week that sparked my imagination, and I decided to play with sweet potato bread once more. THIS is a winner. I’m totally making this regularly, perhaps in bulk. I need to see how it holds up in the fridge and freezer anyway. It’s great for on-the-go because it isn’t crumbly like real bread. It’s gluten-free, dairy-free*, soy-free, and nut-free. Sorry, egg-free mamas. This one has an egg. I can play around with a little oil or a flax egg, so hold tight! Or you can try it yourself, subbing out the egg, and see how it goes! *My version below is dairy-free, but yours may not be! It only takes 3 ingredients that you probably already have. Treat it like bread! I made a breakfast sandwich with it. In that picture, it’s a bacon omelette with avocado, on two pieces of the sweet potato bread. Hey-o! If I weren’t feeling lazy that morning, I would have cut up the tomatoes and stuck them inside the sandwich… just use your imagination… *wink* Without further ado (bada bada bada boo), here is le recipe:
CRISPY SKINNY FRIES, Good for 6 months and up
This isn’t complicated. I love homemade fries! But I haven’t done them skinny like this much, and that extra crisp is great!
These are quick and easy, good for the whole family!
If your baby doesn’t have an egg allergy, then these are fine for 6 months and up.
EASY DEVILED EGGS
- 3 hard or soft-boiled eggs (I like them softer!)
- 1/2 an avocado
- about 1 tsp mustard (we used Dijon)
- pinch of salt
- Peel your eggs.
- Carefully cut around the egg, through the white, and transfer the yolks to a plastic bag.
- Scoop the avocado into the bag as well.
- Add the mustard and salt to the bag.
- Seal the bag and mash the ingredients together.
- Cut one corner of the bag and squeeze the mash into your egg white “bowls”.
A Few Tips
- The way I soft-boil eggs is just one of many. I bring water to a boil, place the eggs in the boiling water, and set a 8:30 timer. Then I transfer them to a bowl of cold water for about 5 minutes.
- Tap the fat end of the egg until it cracks. Carefully peel a hole and then hold the egg under lightly running water. The running water helps the shell peel away easier!
- The eggs in the video were boiled the day before and were cold. I’ve had more success with freshly boiled eggs that were still a little warm!
- You can cut through the entire egg after peeling, but I like cutting around. That way, the yolk usually just pops right out and you don’t have to scoop it out!
- You can certainly mash the ingredients in a separate bowl then use a spoon or other device to transfer the mixture to the eggs. A baggy is just one device, so it saves a little clean-up!