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Thank you for visiting my site!  You will notice there are still a lot of "Coming Soon" pages, since this is still a work in progress.  However, I would rather release pages as I have them ready to try to help who I can in the process... 

Baby Food Recipes

It's amazing how picky little people can be given that they just started eating real food less than 6 months ago!  Below are some of my go to snack and meal recipes that were also a hit at home and on the go!  Also see the meal prep section under Mom Life for dinner options that your child can enjoy too! 

Plastic Bowls & Snacks

The easiest thing for meals is plastic Tupperware, I also highly recommend the munchkin snack catcher for snacks on the go.  Recommended snack mixes includes:

  • Cereal

  • Yogurt drops

  • Animal cookies/crackers

This is so unbelievably easy, and delicious with way less sugar than flavored yogurt, plus high in protein!

Sometimes I also offer it as a dip for muffins or fruits.  For some reason if there's a fun dip, everything tastes better to a toddler...

Ingredients:

  • 1/2 cup Greek yogurt

  • 1/2 tsp jam of choice (I use raspberry)

Cooking Instructions:

  1. Mix and serve!

  2. Dipping options:

    • Rice cakes​

    • Pear slices

    • Toast slices

Twist on Greek Yogurt
Eggplant Chips

I know this recipe sounds weird, but they are actually delicious and healthy (as opposed to actual chips).  Try them, I'm sure your kid will love them too! They are easy to make in a microwave oven, I usually serve them after nap time.

Ingredients:

  • Chinese Eggplant (long and skinny)

  • Olive Oil

  • Pepper

Cooking Instructions:

  1. Wash and peel eggplant

  2. Cut thin slices, 1/3 goes on a plan covered in parchment paper, the other 2/3 goes in a container for later

  3. Cover in olive oil (2-3 tbps)

  4. Lightly dress with pepper

  5. Bake for 8-10 min at 425F (until lightly brown), they burn fast so you need to watch them closely!

  6. Let cool 5 min and serve

Applesauce Oatmeal Cookies

Cooking Instructions:

  1. Preheat oven to 350F and cover two cookie sheets with parchment paper

  2. In a large bowl mash the bananas, then add in the rest of the ingredients one by one in the order listed, mix well

  3. Spoon into small balls on cookie sheets

  4. Bake for 18 minutes

  5. Cool and serve

I usually triple this recipe and freeze the extra since these cookies freeze well.  They are great for snacks at home or traveling, and with no added sugar you can't go wrong!

Makes 2 dozen small cookies

Ingredients:

  • 3 ripe bananas

  • 2 cups quick oats

  • 1/3 cup applesauce

  • 1 egg

  • 1/4 cup almond milk

  • 1/2 cup walnut crumbs (optional)

  • 1/4 cup raisins (optional)

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 1/4 cup dark chocolate chips

Mini Banana Muffins

Makes 2 dozen small muffins

Ingredients:

  • 3 ripe bananas

  • 1/3 cup melted coconut oil

  • 1 tbsp coco powder

  • 1 tsp baking soda

  • 1/4 cup coconut sugar

  • 1 egg

  • 1 tsp vanilla

  • 1 1/2 cup flour

Optionals:

  • 1 cup walnut crumbs

  • 1/4 cup dark chocolate chips

  • 1/4 cup shredded coconut 

Cooking Instructions:

  1. Preheat oven to 350F

  2. Mash bananas with a fork, then stir in coconut oil and coco powder

  3. Mix in baking soda, then sugar, egg, vanilla, mix well

  4. Slowly mix in flour, mix well

  5. Add in the remaining optional ingriedients

  6. Bake for 35 min

  7. Cool and serve!

I usually triple this recipe and freeze the extra since these muffins freeze well.  They are great for snacks at home or traveling, plus if you cut them into quarters they go great in a fruit salad mix (pears, apple, avocado pieces)... yum!

Mini Carrot Muffins

Makes 2 dozen small muffins

Ingredients:

​Beat in bowl 1:

  • 1 cup milk

  • 2 eggs

  • 2 tbsps applesauce

  • 1/2 tsp vanilla

Mix in bowl 2:

  • 2 cups flour

  • 1/2 cup coconut sugar

  • 1 tbsp baking powder

  • 1 1/2 tsp cinnamon

  • 1/2 tsp salk

  • 1 cup shredded carrots

  • 6 tbsps melted coconut oil

Cooking Instructions:

  1. Preheat oven to 375F

  2. Beat the first set of ingredients together in bowl 1 (large bowl, more will be added later)

  3. Mix the second set of ingredients together in bowl 2

  4. Slowly add the dry contents of bowl 2 into bowl 1 until fully mixed

  5. Bake for 20 minutes

  6. Cool and serve!

I usually triple this recipe and freeze the extra since these muffins freeze well.  They are great for snacks at home or traveling, plus if you cut them into quarters they go great in a fruit salad mix (pears, apple, avocado pieces)... yum!

Smoothies

The NutriBullet makes an AWESOME smoothie!  Plus these soft tip baby sippy cups make them easy to drink with no mess.

Blueberry Smoothie:

  • 1/3  ripe banana

  • hand full of frozen blueberries

  • 3 tbps Greek yogurt

  • 1/4 cup coconut water

  • 1 tbsp hemp hearts

  • a couple pieces of spinach (optional)

     

Raspberry Smoothie:

  • 1/3  ripe banana

  • hand full of frozen raspberries

  • 1/4 cup plain yogurt

  • 1/4 cup almond milk

  • a couple pieces of spinach (optional)

Popsicles / Ice Cream / Pudding

Blend these ingredients in a NutriBullet, and pour it into a popsicle mold, small mason jar and freeze for ice cream, or keep the mason jar in the fridge for up to 3 days for a delicious pudding!

Blend Ingredients:

  • 2 ripe bananas

  • 1/2 avocado

  • 2 tbps coco powder

  • 1/4 cup almond milk

Popsicles
Ice Cream
Pudding
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