Lunch Box Staples for Toddlers

BY CHANTELLE NUTTLEY

Now that your little one has mastered sampling all the purées, it’s time to graduate to finger foods. For me, this stage has been the most fun so far. You can create nutrition-packed bites that their chubby little fingers and tummies can handle. Plus, for many this is when daycare starts, and packed lunches become a daily (and never-ending) routine.

THE MENU

These recipes are perfect for large batch cooking. Plan for a day of prep yielding a couple weeks of supply!

Mini Spinach & Banana Oat Pancakes

Pumpkin Waffles Sweet Potato & Red Lentil Tots Chicken or Turkey Bites Teriyaki Rice with Quinoa & Veggies Cups Banana Oat Power Bites Cheesy Broccoli Bites

CHANTELLE NUTTLEY is the marketing manager for Nature’s Fare Markets and new mom. She is passionate about cooking, baking, and natural wellness.

Mini Spinach & Banana Oat Pancakes

Sweet Potato & Red Lentil Tots

STOCK YOUR FREEZER

Let the food cool completely. Arrange on a baking sheet in a single layer with no overlapping. Transfer to the freezer. Freeze for 20 minutes or until the food is frozen. Fill labelled freezer bags and return to the freezer.

Take out what portions you need the night before to thaw in the fridge.

Scan to get the full ingredient and equipment list

Mini Spinach & Banana Oat Pancakes

2 medium ripe bananas 1 cup oats 1 cup milk of choice big handful fresh spinach 1 tsp baking powder 1 tsp vanilla 1 tbsp maple syrup ½ cup fresh blueberries coconut oil

1. Add all ingredients except coconut oil and blueberries to a blender. Blend until smooth. Stir in the blueberries. 2. Melt 1 tsp of coconut oil in a pan over medium heat. For each pancake, spoon 1 to 2 tbsp of batter to the pan, using the back of a spoon to spread into a circle. 3. Cook about 3 minutes. Flip over and cook the other side until lightly brown. Repeat until all batter is used.

Pumpkin Waffles

2 cups whole wheat flour 1 tbsp baking powder 2 tsp cinnamon ¼ tsp salt ½ cup pure pumpkin purée

2 large eggs ¼ cup coconut oil (melted) 2 tbsp applesauce ½ tsp vanilla extract 1 ½ cups milk of choice 1. Preheat waffle iron on medium heat. 2. In a large bowl, whisk together flour, baking powder, cinnamon, and salt. 3. In a medium bowl, whisk together pumpkin purée, eggs, coconut oil, applesauce, vanilla, and milk. 4. Pour the wet ingredients into the dry ingredients and whisk until smooth. If the batter is too thick, add more milk in ¼ cup increments until the batter resembles cake batter. 5. Pour ½ cup of batter onto the waffle pan and cook according to your waffle iron directions. Repeat until all batter is used. 6. Let cool slightly before cutting into sticks along the waffle pattern. Serve with a small bowl of yogurt, applesauce, or maple syrup for dipping.

Sweet Potato & Red Lentil Tots

1 cup cooked sweet potato ½ cup cooked red lentils ½ cup chicken bone broth ½ tsp paprika ½ tsp onion powder ½ tsp garlic powder 1/3 cup panko breadcrumbs 1 tsp oil

1. Preheat oven to 400°F. Line baking sheet with parchment paper. 2. Use a fork to mash the sweet potato. 3. Add all ingredients except oil to a mixing bowl. Mix well. 4. Using a small scoop, drop mixture onto the baking sheet spacing 1" apart. Once all scooped out shape with hands into classic tot shape. Spray or brush oil over each tater tot. 5. Bake 15–20 minutes, flipping halfway through. They should be slightly crispy on the outside and lightly golden.

Cheesy Broccoli Bites 1 pound ground chicken or turkey 1 large egg 1 avocado 1 large carrot

½ cup kale ½ cup breadcrumbs 2 tbsp nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1. Preheat oven to 350°F. Line baking sheet with parchment paper. 2. Dice avocado. Grate carrot. Remove stem from kale and finely chop. 3. Add all ingredients to a bowl. Use a fork to mash together. 4. Using a medium scoop, drop mixture onto the baking sheet spacing 1" apart. Gently press down to form patties. 5. Bake 20 minutes.

Teriyaki Rice with Quinoa & Veggies Cups

2 cups cooked rice (cooled) 3 eggs ½ cup peas (frozen or canned) ½ cup cubed carrots (fresh or frozen) ¼ cup almond flour ¼ cup onion ¼ cup low sugar teriyaki sauce 1 tsp ground ginger

1. Preheat oven to 400°F. Spray muffin tin with cooking spray. 2. Finely dice onion. 3. In a medium bowl, whisk eggs. Stir in almond flour, teriyaki sauce, and ginger. Mix in remaining ingredients. 4. Fill each muffin tin cup just over halfway full. 5. Bake 20 minutes or until firm to the touch. 3 cups rolled oats 2 tbsp ground flaxseed

1 cup ripe banana 2 tsp cinnamon 1. Combine all ingredients in a food processor. Mix until fully combined into a thick, slightly sticky mixture. 2. Scoop 1 tbsp of the mixture and roll into a ball. Repeat for the rest of the mixture. Store in the refrigerator.

Cheesy Broccoli Bites

2 ½ cups broccoli (fresh or frozen) ½ cup cheddar cheese

2 large eggs 3/4 cup whole wheat breadcrumbs 1. Preheat oven to 375°F. Line baking sheet with parchment paper. 2. Grate cheddar cheese. Gently whisk eggs. 3. Chop broccoli into tiny florets. Steam broccoli 2–3 minutes until tender. 4. Mix all ingredients together in a large bowl. 5. Using a small scoop, drop the mixture onto the baking sheet. Gently press down to form patties. 6. Bake 25 minutes, gently flipping halfway through.

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