You’ve got a captive audience, so why not sneak in a little nutrition during family trips? These three portable snacks are easy to make, very healthy, and even appeal to picky eaters. From Baby Bowl: Home-Cooked Meals for Happy, Healthy Babies and Toddlers.
8 ounces (250g) winter squash
1 tablespoon (15g) butter, melted
1 tablespoon pure maple syrup
1/2teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch of ground ginger
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Peel, seed, and cut the squash into thin sticks.
• Place on the baking sheet.
• Drizzle each stick with butter and maple syrup.
• Stir together the cinnamon, nutmeg, and ginger and sprinkle on the squash.
• Bake for 12 to 14 minutes, or until golden.
• Cool before popping into a resealable plastic bag for transportation.
Sweet Potato Cubes
4 ounces (100g) sweet potato
3 tablespoons water
• Wash, peel, and dice the sweet potato into cubes about 1/2 inch (1 cm) in size.
• Place the cubes in a microwave-safe dish, add the water, cover, and cook on high for 5 minutes, or until tender.
• Let them stand for 5 minutes. Pop into a sealable plastic container for transportation.
• Add a little spice by sprinkling a dash of cinnamon, nutmeg, or ginger on the sweet potato cubes.
My boys really like the sweet taste of these little morsels. Babies have a natural sweet tooth developed from drinking breast milk or formula, which is sweet. The natural sweetness of sweet potatoes, squash, and many fruits make them a favorite snack for most babies!
2 slices bread, crusts removed
1 slice cheese
• Spread the avocado onto one slice of bread and top with the cheese.
• Add the final slice of bread and press gently.
• Cut into 9 small squares to create your teeny sandwich, and store in a sealable plastic container, ready to take anywhere.
Other suggested fillings: mashed banana, mayonnaise, and soft cheeses.