These hidden veggie muffins not only satisfy young taste buds but also conceal a nutritious surprise within each bite. Both of my toddlers hate anything green so my creativity becomes essential. These muffins neither look nor taste like vegetables, making them an excellent stealthy addition to my kids’ diet.

What are hidden veggie muffins?

Hidden veggie muffins are like my sneaky little kitchen superheroes. They’re this awesome way to slide in some nutritious veggies without anyone even realizing it. Picture this – classic, delicious muffins that look and taste just like the ones your kids love, but with a secret health upgrade. I’m talking about finely grated or pureed veggies, like carrots, zucchini, or spinach, mixed right in. It’s perfect for those of us, especially the kiddos, who aren’t too keen on the whole veggie scene. These muffins keep the taste intact while adding that extra nutritional kick.

Why your picky eater will love these carrot zucchini banana muffins?

These carrot zucchini banana muffins are a game-changer for my picky eaters, and here’s why they’ll become an instant favorite for yours too.

First off, the natural sweetness from ripe bananas and the subtle touch of apple not only make these muffins delicious but also sneak in a hint of healthiness. The sweetness is just right, striking a perfect balance that even the fussiest eaters won’t be able to resist.

Plus, the size of these muffins is spot-on for easy munching, making them a hassle-free snack for your little ones. Beyond that, the moist texture of these muffins takes them to a whole new level of yumminess. The combination of carrots and zucchini not only adds nutritional value but also contributes to the irresistible moistness that makes every bite a delightful experience. Get ready to win over those picky taste buds with these perfectly sized, sweet, and moist muffins!

Hidden veggie muffins recipe

Ingredients

Dry ingredients

• 1/2 cup wheat flour
• 1/2 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• Dash of nutmeg
• 1/4 cup sugar

Wet ingredients

• 2 tablespoons melted butter
• 1 large egg
• 1/4 cup plain greek yogurt
• 1/2 teaspoon vanilla extract

Vegetables

• 1/4 cups steamed broccoli florets
• 1/5 shredded zucchini
• 1 small carrot, shredded

Fruit

• 1/4 apple, diced
• 1/2 medium banana

Instructions

• 1. Preheat oven to 375° F
• 2. Mix flours, baking soda, salt, nutmeg, and cinnamon

• 3. In another bowl, mix sugar, butter, egg, vanilla and greek yogurt

• 4. Blend broccoli, zucchini, carrots, banana, apple.

• 5. Combine the fruit and veggie puree into the wet ingredient mixture
• 6. Add the dry ingredients and mix well
• 7. Scoop the mixture into a greased muffin pan

• 8. Bake at 375° F for 15-20 minutes
• 9. Remove from the muffin tray and serve once cooled
• 10. Store in an air-tight container for up to 3 days at room temperature or 7 days in the fridge.

Options for modifying this recipe

Options are endless when modifying this recipe. You can opt to use either wheat or all-purpose flour. I like to blend whole wheat flour with all-purpose flour in my baked goods because it will lighten the finished product while adding the nutritional benefits of whole wheat.

For a quick and time-saving option, consider replacing the vegetables and fruits in the recipe with ready-to-use baby food. This alternative eliminates the need for ingredient preparation and blending, making it a convenient choice when time is of the essence.

I’ve also had success adding chocolate chips and dried blueberries to these muffins. You can also add chopped nuts like almonds, walnuts, and pistachios.

Hidden veggie mini muffins

Print

Serves: 24 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

• 1/2 cup wheat flour
• 1/2 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• Dash of nutmeg
• 1/4 cup sugar
• 2 tablespoon melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup steamed broccoli florets
• 1/5 shredded zucchini
• 1 small carrot, shredded
• 1/4 apple, diced
• 1/2 medium banana
• 1/4 cup plain greek yogurt

Instructions

1. Preheat oven to 375° F
2. Mix flours, baking soda, salt, nutmeg, and cinnamon
3. In another bowl, mix sugar, butter, egg, vanilla and greek yogurt
4. Blend broccoli, zucchini, carrots, banana, apple
5. Combine the fruit and veggie puree into he wet ingredient mixture
6. Add the dry ingredients and mix well
7. Scoop the mixture into a muffin pan
8. Bake at 375° F for 15-20 minutes
9.  Remove from muffin tray and serve once cooled

Notes

Store in an air-tight container for up to 3 days at room temperature or 7 days in the fridge. For a quick and time-saving option, you can replace the vegetables and fruits in the recipe with ready-to-use baby food. I've also had success adding chocolate chips and dried blueberries to these muffins. You can also add chopped nuts like almonds, walnuts, and pistachios.

Hidden veggie muffins related posts

• Oatmeal Spinach Waffles For Baby + Toddlers
• Kid-friendly pasta salad without mayo
• Easy egg muffins for kids

The post Hidden veggie muffins even the pickiest eaters will love appeared first on SoCal Mommy Life.

These little egg muffins are packed with protein and veggies, and they’re perfect for the on-the-go and your kid’s lunchbox too. Plus, your kids will love them! Both of my picker eaters do.

So go ahead and give this recipe a try – I promise you won’t be disappointed.

What are egg muffins for kids

Egg muffins are a great option for kids because they are packed with nutrition. This recipe includes fat, protein, veggies, and omega-3 fatty acids. The cheese and milk provide the fat, the turkey bacon and egg provide the protein, the spinach provides the veggies, and the flaxseed provides the brain-boosting power.

These muffins are not only yummy but ultra nutritious for kids. So if you’re looking for a way to pack some extra nutrition into your kid’s diet, look no further than this recipe for egg muffins.

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How to make egg muffins for kids

Making these healthy egg muffins is super easy. It only took me about 15 minutes from start to finish.

Sometimes, I’ll add in whatever I can find in the fridge (carrots, mushrooms, onions, broccoli, ground meat, etc) to make different variations. My picky eaters love the spinach and bacon combo so I’m featuring it here.

Although I used to make these in mini-sized muffin tins for my baby. I now make these in regular-sized muffin tins for the entire family. Please note that the ingredients is for 12 muffins. You may adjust the amounts accordingly if you’re making bite-sized muffins.

The ingredients

• 4 eggs
• 1 C of milk
• 1/4 C chopped spinach
• 1/4 C chopped turkey bacon
• 1 Tbs ground flaxseed (optional)
• 1/4 C shredded cheese

Instructions

1. Preheat oven to 350°F (180°C)
2. Beat eggs in a mixer or hand whisk. Add milk to the mixture and mix. Set aside.

3. Grease the muffin tray with oil. I spray the whole tray with avocado oil spray and coat it evenly with a pastry brush.

4. Distribute the chopped turkey bacon evenly onto each muffin tin.

5. Add in the chopped spinach.

6. Pour the egg and milk mixture onto each muffin cup. The muffin will ‘rise’ during baking so I only pour into half of each muffin cup.

7. Sprinkle flaxseed and shredded cheese.

8. Stir each muffin cup so the ingredients are well-mixed.

9. Bake in the oven for 12~15 minutes.

10. Let cook and take out each egg muffin with a spoon.

11. Serve warm

Egg muffins for kids ingredient variations

Variations for this egg muffin recipe are endless.

You can add or remove ingredients according to what you currently have, what your kids likings are, or any dietary restrictions. I’ve tried to replace the spinach with broccoli and honestly, it doesn’t taste as good (I think it’s because no one in this household likes broccoli ).

You can use any type of cheese as well. I’ve added parmesan and shredded cheddar before. You can add some butter or heavy cream if you want to make these egg muffins more caloric (I used to add these for my underweight son).

Oh, and for the avocado oil spray, I made it with ghee before instead, and it tasted really good too.

You may add shredded sweet potato, chopped mushrooms, and even Italian seasoning. The possibilities are endless!

How long do egg muffins stay good for

When stored in an airtight container, egg muffins can stay good for up to 5 days in the fridge or 30 days in the freezer.

I usually reheat the egg muffins in the microwave on high power for 30 seconds. For a crispier texture, you can reheat it in the air fryer for about 5 minutes.

Are egg muffins freezer friendly?

Absolutely! When I was making bite-sized muffins for my toddlers, I used to make a whole batch and freeze the leftovers. When serving, I pop the frozen egg muffins in the microwave or the air fryer.

Now that I’m making it for my whole family, we would gobble everything up leaving no room for the freezer .

Easy egg muffins for kids

Print

Serves: 4 Prep Time: 5M Cooking Time: 15M 15M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 eggs
• 1 C of milk
• 1/4 C chopped spinach
• 1/4 C chopped turkey bacon
• 1 Tbs ground flaxseed (optional)
• 1/4 C shredded cheese

Instructions

1. Preheat oven to 350°F (180°C)
2. Beat eggs in a mixer or hand whisk. Add milk to the mixture and mix. Set aside.
3. Grease the muffin tray with oil. I spray the whole tray with avocado oil spray and coat it evenly with a pastry brush
4. Distribute the chopped turkey bacon evenly onto each muffin tin.
5. Add in the chopped spinach.
6. Pour the egg and milk mixture onto each muffin cup. The muffin will ‘rise’ during baking so I only pour into half of each muffin cup.
7. Sprinkle flaxseed and shredded cheese.
8. Stir each muffin cup so the ingredients are well-mixed.
9. Bake in the oven for 12~15 minutes.
10. Let cook and take out each egg muffin with a spoon.
11. Serve warm

Notes

Egg muffins can stay good for up to 5 days in the fridge or 30 days in the freezer. You can add or remove ingredients according to what you currently have, what your kids likings are, or any dietary restrictions. You can use any type of cheese as well. I’ve added parmesan and shredded cheddar before. You can add some butter or heavy cream if you want to make these egg muffins more caloric. You may add shredded sweet potato, chopped mushrooms, and even Italian seasoning. The possibilities are endless!

The last thing you need to know about egg muffins for kids

If you’re in need of a quick and healthy breakfast that will keep your kiddos fueled throughout the morning, look no further than this egg muffins for kids recipe. These are easy to make and perfect for on-the-go mornings.

If you have any questions or comments, please leave them below and I’ll be happy to answer them.

And if you make any of these yummy egg muffins, don’t forget to share and tag me @socal.mommy so I can see how they turned out!

Egg muffins for kids related recipes

• Oatmeal Spinach Waffles For Baby + Toddlers
• Kid-friendly pasta salad without mayo
• Baby egg yolk cookies
• Easy custard pudding

The post Easy egg muffins for kids appeared first on SoCal Mommy Life.

You’ve come to the right place! This kid-friendly pasta salad is perfect for lunchbox, barbecues, and picnics. Plus, it’s easy to make and can be adapted to fit any dietary needs. So give it a try today and watch your little ones gobble it up!

Why We Love This Kid-Friendly Pasta Salad

This kid-friendly pasta salad is a staple on our dining table. It’s not only nutritious, but it’s also colorful which appeals to appetite. It has good fats from the olive oil and pepitas (or pumpkin seeds) providing a substantial quantity of healthy fats, magnesium, and zinc. We love it because it’s easy to make and can be enjoyed by the whole family.

What Does This Kid-Friedly Pasta Salad Taste Like

This is an oil-based pasta (as opposed to creamy mayo-based) so it’s pretty light. It gets its flavor from basil and parmesan cheese so it tastes similar to pesto without the garlic.

Since I’m making this pasta for my kids, I let the parmesan cheese provide its natural saltness. You can add salt and pepper to taste.

What kind of pasta is best for this recipe?

When making pasta salads, always opt for dried pasta. It’s cheaper, easy to always have around, and will hold up much better when tossed with dressing and other ingredients.

Shape and size of the pasta matter too! The pasta you choose should be short and have nooks and crannies to trap in the salad dressing, herbs, and other flavorings. In today’s recipe, I used the vegetable radiatore pasta from Trader Joe’s. Other great pasta choices include farfalle, fusilli and penne, and seashell.

Ingredients

• 1 Persian cucumber or 1/2 English cucumber
• 2 mini sweet peppers
• 4 cherry tomatoes
• 1 scallion
• handful basil leaves
• 1 1/2 Cups pasta

Dressing ingredients:

• 1/4 Cup raw pepitas
• 1/4 Cup extra virgin olive oil
• 1/4 Cup grated parmesan cheese
• dash red wine vinegar or apple cider vinegar

Instructions

Main ingredients preparation

• Cook pasta according to package instructions. Drain and set aside to cool.

NOTE: You can drizzle some extra virgin olive oil to avoid the pasta from sticking together

• Peel the cucumber (optional) and chop it into small cubes
• Remove sweet pepper seeds and chop into thin slices
• Cut cherry tomatoes into half
• Trim and discard the white part of the scallion. Cut onion greens into coins
• Finely chop basil leaves
• Add all the processed ingredients into the cooked pasta

Pasta dressing preparation

• Roast pepitas over the stovetop.
  • Place a frying pan over medium-high heat. NO oil.
  • Add only enough pepitas to cover the bottom of the pan.
  • As the pepitas heat, they will puff up, some might even pop – don’t be alarmed.
  • Keep shaking the pan until they’ve turned mostly golden brown, about 4-5 minutes.
  • Pour out of the hot pan onto a plate to allow them to cool.

I always roast pepitas over the stovetop because the direct heat of the skillet brings out their nutty flavor, puffs them up, and gives them a little more crunch. You can roast them in the oven or buy toasted ones in the store.

• Grind pepitas in a food processor
• Combine ground pepitas with the olive oil, parmesan cheese, and vinegar

Combine and Chill

Pour the dressing over the pasta and toss until well combined. Since my kids like their pasta salad a bit warm, I serve the pasta salad immediately. However, I recommend chilling the pasta salad in the fridge for about eight hours before serving. This will give the flavors time to meld. 

The pasta salad can be stored in an airtight container in the fridge for up to 5 days.

KID-FRIENDLY PASTA SALAD WITHOUT MAYO

Print

Serves: 4 Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Persian cucumber or 1/2 English cucumber
• 2 mini sweet peppers
• 4 cherry tomatoes
• 1 scallion
• handful basil leaves
• 1 1/2 Cups pasta
• 1/4 Cup raw pepitas
• 1/4 Cup extra virgin olive oil
• 1/4 Cup grated parmesan cheese
• dash red wine vinegar or apple cider vinegar

Instructions

Main ingredients preparation

• Cook pasta according to package instructions. Drain and set aside to cool. You can drizzle some extra virgin olive oil to avoid the pasta from sticking together.
• Peel the cucumber (optional) and chop it into small cubes
• Remove sweet pepper seeds and chop into thin slices
• Cut cherry tomatoes into half
• Trim and discard the white part of the scallion. Cut onion greens into coins
• Finely chop basil leaves
• Add all the processed ingredients into the cooked pasta

Pasta dressing preparation

• Roast pepitas over the stovetop.
  • Place a frying pan over medium-high heat. NO oil.
  • Add only enough pepitas to cover the bottom of the pan.
  • As the pepitas heat, they will puff up, some might even pop – don’t be alarmed.
  • Keep shaking the pan until they’ve turned mostly golden brown, about 4-5 minutes.
  • Pour out of the hot pan onto a plate to allow them to cool.
• Grind pepitas in a food processor
• Combine ground pepitas with the olive oil, parmesan cheese, and vinegar

Combine and Chill

Pour the dressing over the pasta and toss until well combined. chill the pasta salad in the fridge for about eight hours before serving. This will give the flavors time to meld. 

The pasta salad can be stored in an airtight container in the fridge for up to 5 days.

Notes

This recipe tastes best with the red wine vinegar. However, I’ve made it with apple cider vinegar and lemon before. If you opt for apple cider vinegar, use a little bit less as it tastes more acidic than red wine vinegar. Lemon is a great alternative as well if you don’t have vinegar at hand. I don’t recommend using balsamic vinegar as the taste can be overwhelming. You can substitute sweet peppers with diced apples or pears. Freezing the pasta salad is not recommended.

Recipe variations

Vinegar

This recipe tastes best with the red wine vinegar from Trader Joe’s. However, I’ve made it with apple cider vinegar and lemon before. If you opt for apple cider vinegar, use a little bit less as it tastes more acidic than red wine vinegar. Lemon is a great alternative as well if you don’t have vinegar at hand.

I don’t recommend using balsamic vinegar as the taste can be overwhelming.

Sweet peppers

Many kids don’t like the taste of peppers so you can substitute them with diced apples or pears. My kids don’t eat the sweet peppers but since I want to expose them to the taste of it, I always add some to this kid-friendly pasta salad. Who knows one day they’ll start eating the sweet peppers

I hope you enjoy this super easy kid-friendly pasta salad. Tell me how yours turn out by leaving a comment below!

Kid friendly pasta salad related posts

• Oatmeal spinach waffles for babies and toddlers
• Baby egg yolk cookie bites
• Dragonfruit pancake recipe
• Almond crip cookie recipe

The post Kid-friendly pasta salad without mayo appeared first on SoCal Mommy Life.

They are made with wholesome ingredients and are packed with nutrients. Plus, they taste delicious!

So, what are you waiting for? Try these waffles today!

_{This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.}

Why We Love These Oatmeal Spinach Waffles

There are so many reasons to love spinach waffles, especially for babies and toddlers. First of all, they’re packed with hidden veggies. That means that little ones are getting a serving of spinach without even realizing it.

And since they’re gluten-free, they’re perfect for those with sensitivities or allergies. But spinach waffles aren’t just a good source of nutrients – they’re also delicious!

They’ve got a crispy exterior and a soft interior that’s sure to please any picky eater. Plus, they’re great for breakfast, snack time, or even as a simple side dish.

So next time you’re looking for a healthy and delicious option for your toddler, be sure to give spinach waffles a try!

What Do These Oatmeal Spinach Waffles Taste Like

The spinach oat waffles are dense, chewy and cinnamony. It’s non-sweet so perfect for baby’s first foods. The chopped walnuts add an extra layer of crunchiness.

The Ingredients

• 1 cup packed baby spinach
• 1 cup oats (quick or old fashioned)
• 1/2 cup whole milk yogurt (I used Stonybrook Probiotic Yogurt)
• 1 medium egg
• 2 Tablespoons unsweetened applesauce
• 1 teaspoon cinnamon
• 1/2 Teaspoon baking powder
• 2 Tablespoons finely chopped walnuts (optional)
• 1/4 cup milk or water

How To Make Spinach Waffles

1. Preheat the waffle maker according to the manufacturer’s instructions.
2. Blend everything except the chopped walnuts in a blender or food processor. Here, I blend everything in my Baby NutriBullet.
3. If the batter is too dry, you can add water or milk. I added about 1/4 cup of water to get the blender going.

4. After you get a smooth batter, add the chopped walnuts (optional) and blend for a couple of seconds more.

5. Grease your waffle maker with oil (optional).

6. Pour batter into the waffle maker. I made traditional waffles as well as animal-shaped waffles.

7. After the waffles are done, serve and enjoy!

8. Store leftovers in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Spinach Waffles Variations

This recipe does not include sugar so if you want a sweeter taste, you can add half a ripe banana. Since I’m making it for my baby, I opt out of the added sweetness. However, when I serve it to my 5-year-old, I dust it with powdered sugar. Alternatively, you can drizzle some maple syrup or Nutella to make it sweeter so older kids will love it.

The chopped walnuts can be substituted with nut butter. I’ve tried making these waffles with peanut butter and it tasted delicious!

Can I Make These Into Pancakes?

Absolutely! I’ve tried making these into mini spinach pancakes and they tasted great! Just pour a thin layer of the batter into the pan under low heat. Turn the pancake over when the edges started to turn brown.

What To Serve With Spinach Oat Waffles

These oatmeal spinach waffles is a stable on our breakfast table. It has all the good nutrients to start off my kids’ day. I usually serve these with a side of fruit and a glass of milk.

For older kids, you can serve these spinach waffles with maple syrup, powdered sugar, Nutella, fruit jams, and nut butter. Lastly, top it off with fruit fruits like blueberries or apple slices.

Oatmeal Spinach Waffles

Print

Serves: 2 Prep Time: 10 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup packed baby spinach
• 1 cup oats (quick or old fashioned)
• 1/2 cup whole milk yogurt (I used Stonybrook Probiotic Yogurt)
• 1 medium egg
• 2 Tablespoons unsweetened applesauce
• 1 teaspoon cinnamon
• 1/2 Teaspoon baking powder
• 2 Tablespoons finely chopped walnuts (optional)
• 1/4 cup water or milk (optional)

Instructions

1. Preheat the waffle maker according to the manufacturer's instructions.
2. Blend everything except the chopped walnuts in a blender or food processor.
3. If the batter is too dry, you can add water or milk to get the blender going.
4. After you get a smooth batter, add the chopped walnuts (optional) and blend for a couple of seconds more.
5. Grease your waffle maker with oil (optional).
6. Pour batter into the waffle maker.

7. After the waffles are done, serve and enjoy!

Notes

This recipe does not include sugar so if you want a sweeter taste, you can add half a ripe banana or some honey. You can drizzle some maple syrup or Nutella to make it sweeter so older kids will love it. Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 1 month.

Kids love waffles and they will love these healthy oatmeal spinach waffles even more! Be sure to give them a try the next time you want to make a breakfast that both you and your kids will enjoy.

What is your favorite way to top off a stack of waffles? I’d love to hear from you in the comments below.

Spinach Waffles Related Posts

• Dragonfruit Pancake Recipe
• Baby Egg YolK Cookies Recipe
• Almond Crips Cookie Recipe
• Easy Custard Pudding Recipe

The post Oatmeal Spinach Waffles For Baby + Toddler appeared first on SoCal Mommy Life.

Eggs are an excellent source of protein, with the perfect essential amino acid ratio. It’s packed with DHA and choline – both of which are brain-boosting nutrients.

Egg yolks can be introduced to babies around 7-8 months. Egg whites, on the other hand, should be introduced to babies 9 months or later because it is one of the top 8 allergens.

Baby Madi is allergic to egg whites, but luckily she can tolerate egg yolks.

I started making these baby egg yolk bites when Baby Madi was 7 months old and this remains to be her favorite snack!

_{This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.}

What are baby egg yolk bites?

These are bite-sized, melts-in-the-mouth protein snacks for babies.

I created this recipe with the baby’s first food in mind. It’s super easy to make. Just combine egg yolk, oatmeal, and flour. Pop in the oven and you’re done.

I usually store these bite-sized cookies in the refrigerator and serve them to Madi as a snack or part of her meal.

This recipe makes about 4 ounces of cookies, which typically lasts my 7 months old 5 days of snacks.

Ingredients

• 40g grapeseed oil. You can substitute with other cooking oils like coconut oil and avocado oil.
• 65g cake flour
• 30g oatmeal. I used Beech-Nut Baby Oatmeal
• 1 egg yolk
• 15g sugar. I used brown sugar for added nutrition and flavor.

If you’re making these egg yolk bites for a baby, I highly recommend using whole grain baby oatmeal rather than regular oatmeal. That’s because regular oatmeal is thick, rough, and coarse in texture which may not be suitable for babies to digest when they are unable to chew.

Baby oatmeal, on the other hand, is thinner and flakier. Using baby oatmeal in this recipe will produce light, airy, and flaky cookies.

Also, be sure to look for baby oatmeal that has added iron like the ones from Beech-Nut.

Instructions

Preheat oven to 350ºF.

Mix all ingredients.

For quick and even mixing, I simply put all ingredients in my KitchenAid mixer and mix at medium speed for about 2 minutes. You can also mix with a spatula.

Line a baking sheet with parchment paper or a silicone baking mat.

Use your clean hands and roll dough into small balls. Alternatively, you can roll it into sticks or bigger balls to make bigger cookies.

Now comes the fun part.

I press these tiny balls into small discs. Since these are my 7-month-old’s first finger foods, I’m making them easy for my baby to gum on.

After the oven is preheated to 350ºF, put in the middle rack and bake for 10 minutes.

The cookies should be golden brown and flaky.

When I first introduced these egg yolk bites to Madi, I break them apart and gave her a teeny tiny piece to try.

She loved it and kept asking for more.

At 1 year old, this remains to be one of her favorite snacks.

What are the variations for baby egg yolk bites?

The main ingredients in this protein-rich snack are egg yolk, oatmeal, and cake flour. You can substitute oatmeal with formula, almond meal, or brown rice flour.

You can also subsite cake flour with all-purpose flour, but the cookies won’t be as delicate, soft, and fluffy.

Are these gluten-free?

The recipe calls out cake flour, which is not gluten-free. To make a gluten-free version, substitute cake flour with a mixture of rice flour, potato, and tapioca starch. Here’s easy instruction on how to make your own gluten-free cake flour.

Baby Egg Yolk Cookies Recipe

Print

Serves: 5 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 40g grapeseed oil
• 65g cake flour
• 30g baby oatmeal
• 1 egg yolk
• 15g sugar

Instructions

Preheat oven to 350ºF

Mix all ingredients into a smooth batter

Line a baking sheet with parchment paper or a silicone baking mat

Use your clean hands and roll the dough into small balls. Alternatively, you can roll it into sticks or bigger balls to make larger cookies

After the oven is preheated to 350ºF, put the cookies in the middle rack and bake for 10 minutes

The cookies should be golden brown and flaky

Let cool for about 20 minutes

Store in an airtight container at room temperature for 5 days. Keep in refrigerator for 10 days.

Notes

Use baby oatmeal instead of regular oatmeal as regular oatmeal is thick, rough, and coarse in texture. Using baby oatmeal in the recipe will produce cookies that are easy to chew and digest for the baby. Alternatively, you can substitute the baby oatmeal with formula, almond meal, or brown rice flour.

Don’t cut off eggs completely if your baby can tolerate egg yolks. With the right recipe like this one, your baby can still enjoy the nutritional benefit of eggs.

Have you tried making these egg yolk cookies?

Tell me how yours turn out by leaving a comment below.

Pin these pins to your Pinterest so you can come back to this recipe later!

The post Baby Egg Yolk Cookies Recipe appeared first on SoCal Mommy Life.

Anchovy Health Benefits

Anchovy is a type of small salt-water fish that is usually consumed whole. Despite its small size, it is a fatty fish that is loaded with brain-boosting EPA and DHA (the good oils).

Since everything in anchovy can be eaten, including the bones, it is extremely high in calcium. A 2 oz serving of anchovy offers a whopping 30% daily value of calcium!

Due to its brain-boosting and bone-building nutritional benefits, anchovy is often considered a holy grail snack for moms-to-be and young children.

_{This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.}

I source my dried anchovy from my local Chinese market, but it is also widely available in Japanese and Korean markets, and online.

What Does Stir-Fried Anchovy Taste Like?

Sweet and chewy without the “fishy” taste?

The dried anchovy is blanched and then stirred with caramelized sugar. All you need is 6 simple ingredients and 10 minutes. You can make a big batch and store it in a container for about a week.

My 3-year-old LOVES these stir-friend anchovies and currently being pregnant, it is my all-time go-to snack!

Ingredients

Instructions

1. Bring a pot of water to boil
2. Cook dried anchovy in boiling water for about 2 seconds, drain

• 3. Transfer anchovy to a pan and cook on medium heat. Continue to stir the anchovy until you hear popping sounds
• 4. Add sesame oil and white pepper to the anchovy

5. Transfer anchovy to another bowl

1. 6. In the same pan, add the rock sugar and oil. Stir until dissolved, about 3 minutes

1. 7. Add anchovy and mix

1. 8. Add the vinegar and sesame, mix well

1. 9. Chill and serve.
2. 10. Store in an air-tight container in room temperature for up to 7 days

This stir-fried anchovy is a readily available snack that will be loved by everyone in your family. Since anchovy contains small fish bones, it is not recommended for babies younger than 2-years-old.

Also, dried anchovy is naturally salty so do not over-season with additional salt!

Stir-Fried Anchovy

Print

Serves: 4 Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 70 calories 1 gram fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 oz dried anchovy
• 1 teaspoon sesame oil
• 2 tablespoon rock sugar
• 2 tablespoon vegetable oil
• dash of vinegar
• dash of sesame seeds
• dash of white pepper

Instructions

1. Bring a pot of water to boil
2. Cook dried anchovy in boiling water for about 2 seconds, drain
3. Transfer anchovy to a pan and cook on medium heat. Continue to stir the anchovy until you hear popping sounds
4. Add sesame oil and white pepper to the anchovy
5. Transfer anchovy to another bowl
6. In the same pan, add the rock sugar and oil. Stir until dissolved, about 3 minutes
7. Add anchovy and mix
8. Add the vinegar and sesame, mix well
9. Chill and serve
10. Store in an air-tight container in room temperature for up to 7 days

Notes

This stir-fried anchovy is a readily available snack that will be loved by everyone in your family. Since anchovy contains small fish bones, it is not recommended for babies younger than 2-years-old. Also, dried anchovy is naturally salty so do not over-season with additional salt!

Other Family Friendly Recipes

Easy Custard Pudding

Almond Crisp Cookie

Easy Baked Taro Chips

Have you tried this stir-fried anchovies recipe?  Please like this recipe below or leaving a comment!

Stay in touch by following me on Pinterest and Instagram.

The post Stir-Fried Anchovy appeared first on SoCal Mommy Life.

Enter date paste and it was a game-changer! It’s extremely versatile (you can use it as a sugar substitute) and super sweet (who doesn’t like sweets). Best of all, it is loaded with nutrients and my picky-eater loves it!

What is date paste?

Blended dates. It’s that simple.

Dates are the fruit of the date palm tree, which is grown in many tropical regions of the world. Dates are easily accessible in Western markets and are sold as dried. The most popular kinds are Delglet Noor and Medjool dates.

When blended with some water, date paste is smooth with a peanut-butter like consistency. Since dates are very sweet, date paste is usually used as a condiment or sugar substitute.

Dates health benefits

These chewy super-sweet fruits offer incredible health benefits. Since they’re dried, their calorie content is higher than most fresh fruit. Their nutrition profile is similar to raisins and dried figs.

Here are a few of the many health benefits.

• High in Fiber – with almost 7 grams of fiber in a 3.5-ounce serving, including dates in your diet may improve constipation.
• High in Disease Fighting Antioxidants – dates contain several types of antioxidants that may help prevent the development of certain chronic illnesses, such as heart disease, cancer, Alzheimer’s and diabetes.
• Promote brain health – dates may be helpful for lowering inflammation and preventing plaques from forming in the brain, which is important for preventing Alzheimer’s disease.
• Blood sugar control – dates have a low glycemic index (GI), which measures how quickly your blood sugar rises after eating a certain food.
• Promote natural labor – dates may promote and ease natural labor for pregnant women when consumed during the last few weeks of pregnancy.

_{This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.}

Ingredients to make date paste

• 16 oz pitted dates (Delglet Noor or Medjool dates). If using whole dates, you can easily remove the pits by sliding them out from the fruits with a chopstick.
• 1 cup room temperature water.

Note: Jujube dates, also known as red or Chinese dates aren’t ideal to make date paste as these kinds of dates are very dry and lack the moisture or stickiness to make a good date paste.

How to make date paste

1. In a food processor or Vitamix blender, throw in the pitted dates and water.

2. Blend on high speed. If blending with your Vitamix blender, you can use the tamper to scrap the date pieces from the sides of the container.

3. Add a tablespoon of hot water to the mixture if it’s not blending well. Be cautious not to add too much water or else the paste will be too runny!

4. Blended date paste should be smooth with a peanut butter-like consistency.

5. Transfer to an airtight container and store in the fridge for up to 3 weeks.

Date Paste Recipe

Print

Serves: 28 Prep Time: 15 min

Nutrition facts: 46 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 oz pitted dates (Delglet Noor or Medjool dates)
• 1 cup room temperature water

Instructions

1. In a food processor or Vitamix blender, throw in the pitted dates and water.
2. Blend on high speed. If blending with your Vitamix blender, you can use the tamper to scrap the date pieces from the sides of the container.
3. Add a tablespoon of hot water to the mixture if it's not blending well. Be cautious not to add too much water or else the paste will be too runny!
4. Blended date paste should be smooth with peanut butter-like consistency.
5. Transfer to an airtight container and store in the fridge for up to 3 weeks.

Notes

If using whole dates, you can easily remove the pits by sliding them out from the fruits with a chopstick. Differences in blender or food processor used may result in different date paste consistency. Adjust the water as needed.

How to use date paste

A teaspoon of date paste is just as sweet as a teaspoon of table sugar.

The jar of homemade date paste is probably the most used condiment in my fridge. I often add a teaspoon or so of the paste to easy snacks like:

• Plain Greek yogurt
• Chia pudding (chia seeds with unsweetened almond milk)
• Oatmeals
• Smoothie

My picky-eater also loves baby protein bites when I add date paste to it.

Date paste can also be used to make macaroons, cookies, pies, sauces for lamb chops, wings, sandwiches… the list goes on.

You may find tons of creative ways to use date paste here.

Can I substitute date paste with table sugar?

Generally, table sugar can be substituted with date paste in most recipes. The ratio is 1 teaspoon sugar to 1 teaspoon date paste. Keep in mind that date paste is a “wet” ingredient. When used in recipes, it will make the food wetter. For example, replacing sugar with date paste in cookie recipes will result in a chewier texture.

I have found that replacing sugar with date paste in sauces is the best way to utilize this versatile condiment!

How do you use your homemade date paste?

Loving this recipe? Make sure to click like below and share.

The post Date Paste Recipe appeared first on SoCal Mommy Life.

_{This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.}

What is custard pudding?

Custard or pudding? Which one is it?

Custard pudding, also known as egg pudding, is a popular Asian dessert. In Japanese, it’s called Purin (プリン). In Chinese, it’s 布丁.

Custard pudding is similar to custard in which they are both made by blending egg and milk. Similar to custard, custard pudding is also served with soft caramel topping.

Unlike custard, custard pudding is lighter and airy in texture. It is usually less sweet and has a less lavish flavor than custard.

Due to its high nutritional value, custard pudding is a stable in kids-friendly recipes. This was also one of the “safe-foods” I ate frequently when I was having morning sickness from being pregnant.

Caramel custard pudding is:

• similar to custard
• served over soft caramel topping
• light and airy
• less sweet than custard
• served chilled
• kid and baby-friendly due to its high nutritional value

Here’s how to make caramel custard (without oven)

Ingredients

Caramel sauce

• 60g sugar (4.80 tablespoons)
• 30ml water (2 tablespoon)
• 30ml hot water (2 tablespoons)

Custard pudding

• 3 eggs
• 90g sugar (0.5 cups)
• 400ml milk (1.7 cups)

NOTE: if you don’t have a scale, I highly recommend you invest in one. Scales are inexpensive, make cooking neater and is far more accurate than measuring cups. Here is the one I use and highly recommend!

How to make the caramel sauce

1. Add the sugar and 30ml room temperature water to a small pan. Cook under low heat. DO NOT STIR! Just let the sugar melt to amber or light brown color, about 4 minutes.
2. Immediately remove from heat. Note: Do not overcook. The caramel will taste bitter if it is overcooked!

3. Slowly add the 30ml hot water (I just microwave the water in a cup?). Be careful when adding hot water. The caramel will splatter!

4. Slowly pour the caramel into desired containers.

How to make the custard pudding

5. Warm the milk in the microwave or on the stovetop. Let chill a bit.

6. Beat the eggs, about 3 minutes, and then add the sugar. Continue beating for another minute.

7. Continue mixing and add the warm milk slowly into the egg mixture. Make sure that the milk is not burning hot or else it will solidify the egg mixture!

NOTE: To make things easier, I had my KitchenAid Mixer on at level 4 at all times!

8. Sieve the egg mixture with a fine-mesh strainer. To make extra smooth custard pudding, you can sieve the egg mixture twice!

9. Slowly pour the egg mixture into the container and be careful to not disturb the caramel that’s already on the bottom of the container.

How to set the custard pudding

What’s unique about custard pudding is that it is set with a technique call bain marie, or the fancy word for hot water bath. This setting method evenly distributes heat around the custard, ensuring that the eggs don’t curdle. And this is what makes the custard pudding so smooth and airy.

Here, I set the custard pudding in my multi–functional rice cooker. Add a cup of room temperature water to the rice cooker. Insert the steaming rack and place the custard pudding on top of the rack.

Place a chopstick between the lid and the cooker to create a gap. This is to prevent air bubbles from forming in the custard pudding.

You can also create a water bath using a big deep pan such as a wok. As for the steaming rack, it can be replaced by placing a small bowl upside down in the middle of the pan /wok. Add a plate on top of the bowl to house the custard pudding. Don’t forget to place a chopstick or spatula between the lid and the pan/wok to create a cap!

Steam for about 20 minutes. Gently tap the jars to see if the custard pudding has solidified.

Transfer the set custard pudding to the refrigerator and chill for 3-5 hours before serving.

How to serve custard pudding

Custard pudding is always served chilled so there is no need to heat it up before serving.

The custard pudding is delicious by itself, but serving it with the caramel topping brings this dessert to a whole new level. Since I have my custard pudding in individualized jars, I always make sure my spoon dips to the bottom of the jar to get some of the caramel with the custard.

If your containers have lids, you can seal them to extend their life in the fridge. I usually make a batch of 10 and they are still tasty after 7 days in the fridge.

Frequently asked questions (FAQ)

Q: How to prevent hardening of the caramel sauce?

A: Adding the hot water in the last step of making the caramel is crucial. It will prevent the caramel from becoming too hard and sticky.

Q: Can I make this custard pudding in the oven if I don’t have a suitable pan for setting the pudding?

A: Yes, you may place the custard pudding in a deep baking pan. Add room-temperature water to the baking pan to create a water bath. The water should be no more than 1/2″ from the bottom of the custard pudding. Since there is no release of air, the custard pudding will have more holes and less airy than sitting in a water bath.

Q: I can’t get the caramel sauce to harden.

A: Did you add too much water when making the caramel? Make sure that the ratio of 60g sugar/15ml water is maintained. It seems that the water is very little when you add it to the sugar, but as the sugar melts it will create the caramel consistency you want.

Q: Can I substitute the whole milk with plant-based milk (almond/coconut/rice/oat)?

A: Plant-based milk works fine, though one thing to keep in mind is that they have very low fat content, so they won’t offer the same richness as whole or 2% in this recipe. Coconut milk has similar fat content to milk, but since it has a strong flavor using it in this recipe will make the custard pudding taste like coconut.

Q: Where do you get the glass jars featured here?

A: These jars are actually recycled from my favorite yogurt – OUI French Yogurt! They even sell reusable lids to go along with the versatile glass jars.

No-bake caramel custard recipe

Print

Serves: 5 Prep Time: 15 min Cooking Time: 20 min 20 min

Nutrition facts: 170 calories 4.3 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• Caramel sauce
• 60g sugar (4.80 tablespoons)
• 30ml water (1 tablespoon)
• 30ml hot water (2 tablespoons)
• Custard pudding
• 3 eggs
• 90g sugar (0.5 cups)
• 400ml milk (1.7 cups)

Instructions

How to make the caramel sauce

1. Add the sugar and 30ml room temperature water to a small pan. Cook under low heat. DO NOT STIR! Just let the sugar melt to amber or light brown color, about 4 minutes.
2. Immediately remove from heat. Note: Do not overcook. The caramel will taste bitter if it is overcooked!
3. Slowly add the 30ml hot water (I just microwave the water in a cup?). Be careful when adding the hot water. The caramel will splatter!
4. Slowly pour the caramel into desired containers.

How to make the custard pudding

1. Warm the milk in the microwave or on the stovetop. Let chill a bit.
2. Beat the eggs, about 3 minutes, and then add the sugar. Continue beating for another minute.
3. Continue mixing and add the warm milk slowly into the egg mixture. Make sure that the milk is not burning hot or else it will solidify the egg mixture!
4. Sieve the egg mixture with a fine-mesh strainer. To make extra smooth custard pudding, you can sieve the egg mixture twice!
5. Slowly pour the egg mixture to the container and be careful to not disturb the caramel that’s already on the bottom of the container.

How to set the custard pudding

On a multi-functional rice cooker:

1. Add a cup of water and place the custard pudding in the steaming rack
2. Place a chopstick between the lid and the cooker to create a gap. This is to prevent air bubbles from forming in the custard pudding.
3. Cook for 20 minutes.

On a pan or wok:

1. Add a cup of water and place the steaming rack in the wok. Place custard pudding on top of the rack.
2. Place a chopstick or spatular between the lid and the wok.
3. Cook for 20 minutes.

Transfer the set custard pudding to the refrigerator and chill for 3-5 hours before serving.

Seal with lid or plastic wrap and consume within 7 days.

Loving this custard pudding recipe? Be sure to click like and share!

The post The Best Caramel Custard Pudding Recipe Without Oven appeared first on SoCal Mommy Life.

As a mom, I understand the importance of providing wholesome snacks that both kids and adults adore. With these almond thins, you can indulge in a guilt-free treat that’s loaded with flavor and goodness. Plus, they’re perfect for packing in lunchboxes or enjoying as an afternoon pick-me-up.

These almond crisps are a perfect pairing with my afternoon tea, and they’ve become a staple in our kitchen because even my picky eater loves them.

I’ve replaced the almonds with pepitas and pine nuts before. Both are yummy but I still prefer baking with almonds. You can also experiment with other nuts like pecan, walnuts, macadamia nuts, cashews, etc. Just make sure that the nuts are chopped so these cookies are flat and crunchy.

How to make almond thins cookies

Ingredients:

• 200g Almond slices (without skin)
• 100g Cake flour 
• 60g melted butter
• 80g sugar
• 4 egg whites
• pinch of salt

Instructions:

1. Preheat oven to 350 degrees. Melt butter to room temperature.
2. Sift the cake flour. Sifting breaks up any lumps in the flour and makes it easier to mix into other ingredients. Don’t own a flour sifter? Sift the flour with a fine strainer like I’m using here.

3. Whisk together egg whites, sugar, and salt (I turn my KitchenAid mixer to level 4 and whisk for about 1 minute).

4.   Slowly blend in sifted flour to the wet mixture. You can either continue blending in the mixer or use spatula to hand mix until smooth.

5.  Add in melted butter. Make sure the butter is not hot (if you melted in the microwave) or it will burn the wet mixture!

6.  Pour in sliced almonds into the wet mixture and blend evenly with a spatula.

7.  Line parchment paper on a baking pan. Scoop a spoonful of the mixture onto the pan and flatten with the back of a wet spoon. How flat you want the cookies to be depends on your liking, but try to flatten every cookie evenly. Since I’m making these for my baby, I tried to make them as thin as possible.

8.  Bake for 20 – 25 minutes. Rotate pan halfway through. Cooking time varies on individual oven and thickness of the cookie. If you’re unsure when the cookies are done, press the middle, usually the thickest part, to check if it is hard. Adjust cooking time accordingly.

9.  Let cool and store in an airtight container for up to 1 week.

Almond Crisp Cookie Recipe

Print

Serves: 4 Prep Time: 10 min Cooking Time: 20 min 20 min

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

• 200g Almond slices (without skin)
• 100g Cake flour
• 60g melted butter
• 80g sugar
• 4 egg whites
• pinch of salt

Instructions

1. Preheat oven to 300 degrees. Melt butter to room temperature.
2. Sift the cake flour. Sifting breaks up any lumps in the flour and makes it easier to mix into other ingredients. 
3. Whisk together egg whites, sugar, and salt. I turn my KitchenAid mixer to level 4 and whisk for about 1 minute.
4. Slowly blend in sifted flour to the wet mixture. You can either continue blending in the mixer or use spatula to hand mix until smooth.
5. Add in melted butter. Make sure the butter is not hot or it will burn the wet mixture!
6. Pour in sliced almonds into the wet mixture and blend evenly with a spatula.
7. Line parchment paper on a baking pan. Scoop a spoonful of the mixture onto the pan and flatten with the back of a wet spoon.
8. Bake for 20 - 25 minutes. Rotate pan halfway through.
9. Let cool and store in an airtight container for up to 1 week.

Notes

* Cooking time varies on individual oven and thickness of the cookie. If you're unsure when the cookies are done, press the middle (usually the thickest part) to check if it is hard. * Since I make these for my baby, these almond crisps aren't very sweet. If you like the crisps to be sweeter, please adjust the sugar amount accordingly. * I have also made these with pumpkin seeds or pepitas with great success!

Other yummy recipes you may like

• Hidden veggies muffins even the pickiest eaters will love
• Oatmeal Spinach Waffles For Baby + Toddlers
• Kid-friendly pasta salad without mayo
• Spinach and bacon egg muffins

The post Almond Crisp Cookie Recipe appeared first on SoCal Mommy Life.

These mini energy balls are a staple in our home because they are:

• Easy and no mess to make. It only took me about 15 minutes from start to finish. If your child is old enough, have them involved in the making process!
• Can be stored in the fridge for days. These protein bites are a great tide-me-over snack when I’m prepping a meal for a hungry toddler. I just pop one ball out of the fridge and my boy is happy until the meal is served. It can also be frozen in the freezer for up to a month. Just defrost at room temperature and it tastes just as fresh.
• Incredibly delicious. My son is a picky eater. Literally. He only eats a handful of foods. These baby protein bites provide the right chewing texture and amount of sweetness.

_{This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.}

Ingredients

• 1/2 C Instant Oatmeal
• 1/3 C Peanut Butter
• 1 1/2 Tbs Honey
• 1/2 tsp Sesame seeds
• 1/2 tsp Flax seeds
• Pinch of salt

Here’s How

1. Grind the oatmeal, sesame, and flax seeds in a food processor or Vitamix for a few seconds. Optional if you want a smoother texture. 

• 2. In a mixing bowl, add the peanut butter and honey to the dry ingredients.

1. 3. Hand mix to get rid of lumps, ensuring all ingredients are evenly mixed.

1. 4. Roll into 1″ balls.

Recipe Notes

There are so many variations you can do to make protein bites your child will love. Here, I used toasted black sesame for this recipe, which has a more robust taste than white sesame. It can also be replaced with chia seeds, hemp seeds, freeze-dried fruits, dates, and even chocolate chips!

I used Manuka honey for this recipe. This type of honey is denser than the typical honey that comes in a squeeze bottle. Depending on the type of honey you use, you may adjust the amount to easily roll up all the ingredients. 

No-bake baby protein bites

Print

Serves: 6 Prep Time: 15 min

Nutrition facts: 128 calories 7.8 g fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1/2 C Instant Oatmeal 1/3 C Peanut Butter 1 1/2 Tbs Honey 1/2 tsp Sesame seeds 1/2 tsp Flax seeds Pinch of salt

Instructions

1. 1. Grind the oatmeal, sesame, and flax seeds in a food processor or Vitamix for a few seconds. Optional if you want a smoother texture. 
   2. In a mixing bowl, add the peanut butter and honey to the dry ingredients.
   3. Hand mix to get rid of lumps, ensuring all ingredients are evenly mixed.
   4. Roll into 1" balls.
   5. Consumed right away or store in the refrigerator for up to a week.

Notes

* I used Manuka honey for this recipe. This type of honey is denser than the typical honey that comes in a squeeze bottle. Depending on the type of honey you use, you may adjust the amount to easily roll up all the ingredients. *I used toasted black sesame for this recipe, which has a more robust taste than white sesame. It can also be replaced with chia seeds, hemp seeds, freeze-dried fruits, dates, and even chocolate chips!

Want more nutritious baby-friendly recipes? Check out my apple spiced walnut milk and dragon fruit pancake recipes.

The post No-bake baby protein bites appeared first on SoCal Mommy Life.