I love recipes that are quick and easy. I especially love recipes that kids love to eat too! Here is a new recipe that I tried with my daycare kids (and my own too) and they were begging for more.

The great thing is you can make them with chocolate chips or without. Next I think I am going to replace the chocolate chips with blueberries. Please let us know what kind you make and how the kids liked them.

Enjoy!

Tamara

 Mini Maple Chocolate Chip Pancake Muffins

 1 cup flour 1 teaspoon baking powder

1/2 teaspoon baking soda

 1/4 teaspoon salt

2 tablespoons sugar

2/3 cup buttermilk

1 egg

2 tablespoons pure maple syrup

2 tablespoons melted butter

1/2 cup milk chocolate chips

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl.

Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips.

Reserve a few chips to sprinkle on the tops.

Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Serve immediately with warmed butter if you like or even just with maple syrup.

Here’s another great recipe idea that the kidz at KIDZ WORLD love to eat!

Flautas

1 can of refried beans (full of protein!)
wraps
shredded cheddar cheese
sour cream
salsa

1) lay wrap flat and spread down the middle with refried beans (found in a can in the mexican food section)
2) sprinkle with shredded cheese
3) roll up and place on baking sheet
4) bake at 350′ for 5-10 minutes (just long enough to warm)
5) cut into slices and serve with sour cream, salsa, veggie sticks and/or salad of some sort

The kidz love them and don’t even know they’re eating beans

If you have a recipe that your kids love to it, please share it with us at info@durhamregiondaycare.com

Enjoy!

Tamara

Even though it’s still technically summer, I thought I’d share this great fall recipe we love to play with.

Apple Cinnamon Dough

1 cup ground cinnamon
1 cup applesauce
Mix applesauce and cinnamon together until you get a clay-like consistency.Roll out with a rolling pin or create shapes with your hands.. Use cookie cutters to cut out shapes.
Add glitter for fun!!
Let your creations dry on cookie racks. Store unused dough in air tight containers.

Have fun!

Tamara

1 Tbsp. powdered drink mix (unsweetened is best)
1 Tbsp. warm water
Muffin tins or baby food jars
Small mixing bowl
Mix the water and drink mix in a small bowl.
Paint on paper the way you would with any watercolour paint.
Use different drink mixes for different colors/flavours (grape, cherry, lemon, etc.)
Let paint dry overnight before scratching and sniffing.

Another great recipe brought to you by Your Green Baby!

I’m all about telling my kids what they are eating too, but we have gotten in the habit of asking them to try it first and then tell them. It’s worked so far.

Being Sneaky

by Kim Corrigan-Oliver Your Green Baby

 As many of you know I am not a big fan of the sneaky approach to getting your kids to eat their vegetables; I think it is very important they learn to like them as they are. There are so many ways to get them interested in eating their vegetables and I think the sneaky route back fires in the end – one day they will eventually find you sneaking vegetables into their meals and all trust will go out the window.

But, there is always a but; I have a great recipe for your today. Not only does it have two great vegetables in it, it is also an excellent replacement for a kid favourite – macaroni and cheese. This version is dairy free, vegan and if you use quinoa or rice pasta like we do, it is also gluten free.

I usually make the sauce, mix it well with some quinoa macaroni, sprinkle brown rice bread crumbs on top with some extra nutritional yeast and bake for 20 to 30 minutes; absolutely delicious.

Pasta Sauce

1 small eggplant, cubed

1 small cauliflower, chopped

1 clove garlic, chopped

1 small onion, chopped

1 tsp turmeric

1 Tbsp fresh thyme

2 ½ cups water

2 Tbsp nutritional yeast

1 Tbsp olive oil, drizzle on sauce after cooking

Put all ingredients into a pot, except olive oil and bring to a boil. Reduce heat and cook without a lid, stirring occasionally until most of the water has evaporated and vegetables are tender.

Puree the mixture with a hand blender, pulse for more texture or completely puree into smooth sauce.

Drizzle with olive oil before serving.

Serve over your favourite pasta.

Let me know if it passes the taste bud test of your little ones.