little snacks for little people (that Big People love too)

Drops

The crabbier the better according to Olive

Vegan/GF banana, zucchini muffins with flax and cinnamon. Sweetened with a touch of our maple syrup

Apple Butter is SO easy to make and a great smear for your muffins 

SmOOthie time! 

Grapes that POP

Toasted pecans in a little glass jar. Perfect for a peckish toddler. 

We must have gone on 100 picnics this summer

Caught! And so happy.....

Little Bears love blackberries

It's a tea party! 

Just harvested 

Creamy avocado and crunchy cucumbers 

Fruit pops are tastes the best outside with friends  

Olive could not eat enough tomatoes this summer. She loved how they "POPPED" in her mouth. 

Wild blueberries are the perfect size for little fingers

When kids become connected to their food source they eat it with joy and pride

Fresh out of the earth makes vegetables irresistible-- even for the pickiest of eaters 

Keep portions small, colorful and of course, beautiful 

Fit for a queen

Let's be honest, kids MUCH rather eat snacks all day than real meals, so you best keep the snacks as real as possible. Here are Olive's favorite snacks foods:

1. Cherry Tomatoes 
2. Humus-- the more garlic the better
3. Carrots
4. Smoothies: blueberry, strawberry, peach, banana, baby spinach 
5. Green Juice: Kale, spinach, GINGER, apple, cucumber, lemon 
6. Dried Cranberries and Raisins 
7. Avocado- either straight out of the shell or on her Omi's Austrian Sourdough 
8. Fruit: apples, grapes, peaches, watermelon, BERRIES!
9. Homemade vegan/GF/maple sweetened muffins 
10. Homemade apple sauce and apple butter 
11. Sugar snap peas
12. Homemade fruit pops
13. Raw goat milk cheese from our neighborhood goats! 
14. NUTS: raw almonds, walnuts, pecans, cashews, pumpkin seeds, flaxseed "sprinkles." 

 Blueberry Lemon Cornmeal Muffins, Vegan/GF, adapted from The Moosewood Cookbook (please use organic and non-gmo ingredience when possible):

1 cup cornmeal

1 cup GF flour (I love Pamela's Artisanal Flour Mix)

2 tsp baking powder

1/2 tsp baking soada

1 Tbsp cinnamon

1/2 tsp fine sea salt 

1 cup unsweetened almond milk (add more if needed)

1/4 cup real maple syrup

3 Tbsp melted coconut oil 

1 Tbsp of ground flaxseed mixed with 3 Tbsp of warm water (whisk till egg-like consistency) 

10 drops of Young Living Lemon Oil or 2 tsp lemon extract 

1 1/2 cups fresh or frozen (thawed and drained) blueberries 

1. Preheat oven to 350F
2. Grease a muffin tin with coconut oil
3. Combine dry ingredients in a med-size bowl
4. Combine wet ingredients separately 
5. Stir wet mixture into the dry mixing just enough to thoroughly combine
6. Add blueberries-- gently fold into the batter 
7. Fill muffin tins 3/4's full
8. Bake for 20 mins, or until the centers are firm to the touch 
9. Let cool and enjoy!!