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Breakfast: Blueberry pie oatmeal, 1 cup frozen blueberries, 1 1/2 tbsp water 1 tbsp honey 1/4 tsp vanilla extract pinch of salt 1/2 tsp cornstarch cup dried oats, cooked. 1 cup of milk.

Breakfast snack: Blueberry smoothie, 1 cup blueberry yogurt, 1 cup whole grain milk, 1/2 blueberries.

Lunch: Hummus sandwich, spread hummus in between two slices of whole grain bread. (regular hummus).

Lunch snack: 1/2 of an apple sliced and dipped into 1/2 cup peanut butter.

Dinner: Spinach and cheese pizza rolls. Dipping sauce if your child likes dipping. Some fruit, a simple dessert, and/or some cubed meat or beans.

Dinner snack: 1 oatmeal cookie, with 1 cup of milk.

NOTE: The child should drink 5 cups of water in between each meal or with.

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Breakfast: French toast with berries: 2 slices of whole grain bread, 1/2 cup of cottage cheese, and 1/2 cup of berries (Different colors to make meal colorful).

Breakfast snack: 3 boiled eggs, cheese quarter. sliced eggs in half and place cheese on top of egg.

Lunch: 4 Cubed sweet potato with 1 cup cooked carrots and 100 % orange juice.

Lunch snack: Almond butter and banana sandwich. Use 1/2 of a banana and slice in the middle and spread almond butter than close sandwich.

Dinner: Chicken, cheese and vegetable patties. 2 large potatoes, peeled and roughly chopped, 1 medium sweet potato, peeled and roughly chopped, 1 tbsp butter, 2 tbsp milk.

Dinner snack: 1 cup of popcorn. (Not the microwaved but the one bought to pop in pots).

Note: The child should drink 5 cups of water in between each meal or with.

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Breakfast: Grilled cheese sandwich, 2 slices of whole grain bed, melted butter to spread onto bread, and 2 slices of cheese. A skillet to melt cheese. 1 cup of milk.

Breakfast snack: Breakfast Popsicle, Yogurt, Fruit, thin sliced (kiwis strawberries and blueberries).

Lunch: Chicken salad, Add Sliced grapes and cubed apple chicken salad. If  child eats nuts, add crushed cashews for extra crunch.

Lunch snack: 1/2 cup of dark chocolate with 1 cup blueberries.

Dinner: Chicken quesadillas: Chicken breast strips, 1 cup shredded cheese, 8 oz flour tortillas. Served with 1 cup broccoli.

Dinner snack: 1 cup of fresh carrots and 2 tsp of ranch dip.

NOTE: The child should drink 5 cups of water in between each meal or with.

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Breakfast: "Toddler pancakes": 1 ripe banana, with spots on the skin with 2 whole eggs and butter or coconut oil, for pan-frying with Ground cinnamon or maple syrup, for serving. Recipe and directions shown below! Enjoy with a cup of milk!

Breakfast snack: 1 cup of unsalted almonds with a side of bite-sized watermelon.

Lunch: Two crushed hard-boiled eggs, 1/2 tsp mustard, 1 tsp mayo (or plain yogurt), salt and pepper to taste. Serve on whole-wheat or multi grain bread.

Lunch snack: 1 cup of tortilla chips (preferably organic) with a salsa dip!

Dinner: Chicken fingers: 3 Boneless chicken breast, cut into 1/2 inch strips. 2 tablespoons butter (melted), and 1 cup Parmesan cheese. (Add garlic salt or salt)

Dinner snack: 1 cup of whole grain crackers and cheese.

NOTE: The child should drink 5 cups of water in between each meal or with.

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These pancakes are ridiculously easy to prepare.

I call them "toddler" pancakes, because they are the only pancakes my toddler has ever known- and I plan to fool him with these for as long as I can! That being said, I actually enjoy these pancakes just as much as he does. I love that they are grain-free and nut-free (especially since so many "paleo" baked goods are loaded with nuts!), and they make an easy, nutrient-dense finger food that resembles traditional pancakes. They even taste good without maple syrup!

Believe it or not, these pancakes are made with just two ingredients: banana and eggs. When blended together, they make a smooth batter that is easily pan-fried into little pancakes. The key when making these pancakes is to keep them small- they're not as thick and firm as traditional pancakes made with flour, so the smaller, the better, if you want to prevent them from breaking when flipped. They get nice and crispy edges, just like the traditional ones, and the banana offers plenty of natural sweetness, so maple syrup isn't even necessary! (Unless you want to add it, anyway.)

I hope you enjoy these pancakes as much as we do. They aren't going to "fool" anyone above the age of 5, but they make the perfect treat for those who are cutting back on flour and sugar, and for everyone following my Warm & Cozy Winter Detox program, too!

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2-Ingredient Toddler Pancakes
Serves 1-2 (depending on age)

Inspired by Blogilates
Ingredients:
1 ripe banana, with spots on the skin
2 whole eggs
Butter or coconut oil, for pan-frying
Ground cinnamon or maple syrup, for serving
Directions:
Combine the banana and eggs in a blender, and blend until completely smooth. Melt the butter or coconut oil in a skillet over medium heat, and pour a small amount of batter into the hot skillet. Cook for 2 minutes, or until the edges begin to look cooked, then flip and cook another 1-2 minutes, until the pancake is golden on each side.

Repeat with the remaining batter, making 6 to 8 small pancakes. Serve warm, with maple syrup if desired, or a simple sprinkling of cinnamon.
I haven't tried these pancakes with any other substitutions, so please be sure to leave a comment below if you try something different that works!
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Reader Feedback: Do you have any other healthy "toddler" recipes to share?

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2-Ingredient Toddler Pancakes | Detoxinista

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These pancakes are ridiculously easy to prepare. I call them "toddler" pancakes, because they are the only pancakes my toddler has ever known- and I plan to fool him with these for as long as I can! That being said, I actually enjoy these pancakes just as much as he does.

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Breakfast: 1 1/2 cup of organic milk microwaved for 15 seconds with 1 cup or less of honey nut cheerios., topped with less than 1/2 cup blueberries (to add color)

Breakfast snack: A morning glory muffin! Recipe shown below! Enjoy it with 1/2 cup of milk.

Lunch: Pear and avocado: Mash 1/2 ripe avocado in a bowl. Add a squeeze of fresh lemon juice and season to taste with salt and pepper. Spread the avocado evenly on 2 slices of sourdough bread. Add Asian pear to 1 bread slice.

Lunch snack: 1 cup of pretzels (preferably organic)  with %100 orange juice.

Dinner: Simple breaded fish fillet: 1 (1 ounce) package dry Ranch-style dressing mix, 2 1/2 tablespoons vegetable oil and 1 pound tilapia fillets,  2 teaspoons butter. Served with a cup of carrots on the side.

Dinner snack: 1/2 cup of yogurt (Any flavor) topped with raisins.

NOTE: The child should drink 5 cups of water in between each meal or with.

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These whole wheat Morning Glory Muffins are an easy, make-ahead, clean eating breakfast or snack that's just bursting with fresh flavors and good-for-you ingredients!
Hi, hi! Do you love muffins as much as we do?

They are a staple in our kitchen because they freeze so well and make a great morning option (or afternoon snack with tea) when I don't want to cook. A few seconds in the microwave and they're warm, fresh, moist and tender. Perfect!

But here's the thing: muffins can be full of not-so-nice ingredients that are really just like cupcakes without the frosting. That's fine for a treat, but not as an everyday meal when we need to fuel our bodies with clean and healthy nutrients.

That's why I'm on a constant mission to come up with delicious bakery-style muffins that also happen to pack a powerful punch!

These particular muffins are near and dear to my heart, since they are modified from the Morning Glory Muffins that I grew up with from my favorite farm stand and bakery on Martha's Vineyard...just up the road from my parents' house.

The Morning Glory Farm cookbook is one of my favorite cookbooks of all time, and it's one that I use over and over again.

I tweaked the bakery's original recipe to make it a little bit more nutritious, but I kept all of the delicious flavor and texture that I know and love. Trust me, with a cup of coffee and some yogurt on the side, you will soon discover your new favorite breakfast!

Tips For Making These Morning Glory Muffins;

Once they have cooled completely you can freeze them

You can sub the apple for different fruits such as blueberries

For a little indulgence try adding white chocolate chips

Serve with yogurt and fruit

If you've tried these Morning Glory Muffins or any other recipe on The Seasoned Mom then don't forget to rate the recipe and leave me a comment below! You can also follow me on , , and to see what I'm getting up to.

Morning Glory Muffins

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Morning Glory Muffins - The Seasoned Mom

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These whole wheat Morning Glory Muffins are an easy, make-ahead, clean eating breakfast or snack that's just bursting with fresh flavors and good-for-you ingredients! Hi, hi! Do you love muffins as much as we do? They are a staple in our kitchen because they freeze so well and make a great morning option (or afternoon snack with tea) when I don't want to cook.

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Breakfast: Scrambled eggs, 1 whole egg with 1/2 cup fresh broccoli.

Breakfast snack: 1 tsp of Peanut butter and 1 slice whole wheat toast with 1/2 a banana (sliced), and sprinkle of Chia seeds (packed with vitamins and minerals).

Lunch: 1 cup of organic spaghetti tossed with 2 ounce can diced tomatoes with 1/2 cup cooked carrots and Parmesan cheese sprinkled on it.

Lunch snack: 1 Blueberry oat chewy bar with 1 cup of milk.

Dinner: Chicken salad: 2 cups cooked chicken with 2 flour tortilla wraps, 1 tsp lemon juice, 1 tbsp Greek yogurt.

Dinner snack: I cup organic strawberry ice cream with 1/2 cup of sliced strawberries.

NOTE: The child should drink 5 cups of water in between each meal or with.

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How do these meals meet toddlers nutritional needs? 

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How do these meals meet toddlers nutritional needs? 

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In the breakfast meal, lunch meal and dinner snack, I included nutritional needs and healthy grains that give away fiber which is very essential for toddlers in order to grow. Vegetables are also included in the lunch meal, lunch snack and dinner meal. Vegetables provide nutrients for health and maintenance of the body.

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~A 3 year old child should eat 6 small portions (amount needed) of meals a day!

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~A 3 year old child should eat 6 small portions (amount needed) of meals a day!

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~ Toddlers need about 1,000-1,400 calories a day!

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~ Toddlers need about 1,000-1,400 calories a day!

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~ A 3 year old child should have 40 oz (5 cups) of water per day!

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~ A 3 year old child should have 40 oz (5 cups) of water per day!

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- Grains: 4-5 ounces (1/2 or 1 cup)
- Vegetables: 1 1/2 cups  (Well cooked and soft)
- Fruits: 1-1 1/2  cups
- Milk: 2 cups (Preferably organic) and whole fat
- Meat and Beans: 3-4 ounces (1 cup)

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Toddlers need protein, fats, carbohydrates, vitamins, and minerals such as Calcium to stay active throughout the day!

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Toddlers need protein, fats, carbohydrates, vitamins, and minerals such as Calcium to stay active throughout the day!

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Breakfast: 1/2 cup oatmeal mixed with 1 tsp brown sugar and sprinkle cinnamon with 1/2 banana (1/2 cup) sliced.

Breakfast snack: Fruit (Strawberry) smoothie, 1 cup of milk, 1 cup of strawberries, 1 TB of honey , 1/2 cup of vanilla or plain yogurt.

Lunch:  Wheat bread with a slice of turkey breast, and 1 leaf of lettuce with sprinkle of black pepper.

Lunch Snack: 1 cup carrot sticks with 2 TB hummus.

Dinner: 2-3 oz of grilled chicken (cut into smaller pieces to make it easier for child to eat), 1/2 cup roasted sweet potatoes, 1/2 cup steamed broccoli, toss with 1/4 tsp olive oil and 2 tsp Parmesan cheese.

Dinner snack: 1/2 cup of milk and 5 multi-grain crackers with left over hummus (optional).

NOTE: The child should drink 5 cups of water in between each meal or with.