10 Healthy Toddler Finger Foods

10 Healthy Toddler Finger Foods



It's no secret that I have a pretty good eater on my hands. He will literally eat anything we put in front of him. Don't get me wrong, he has his picky days and on those days I'm a complete mess and at a major LOSS! However, I've found a few go-to foods that are sure to make him happy. Here are my 10 healthy finger foods for toddlers that will save the picky food day! They are packed full of of veggies, protein and superfoods!



Ingredients

- 1 cup of lentils

- 4 cups of water

- 5 small radishes

- 1 zucchini

- 1 cup of shredded carrots

- 3 large eggs

- 1 cup of breadcrumbs

- Salt to taste


DIRECTIONS

- Bring 4 cups of water to a boil in a medium sauce pan, add 1 cup of lentils and let simmer for 15 minutes.

- Let lentils cool then drain excess water.

- In a large microwave safe bowl, shred 1 zucchini, 4 radishes and add 1 cup of shredded carrots.

- Microwave on high for 2 minutes. Drain excess water from veggies by tipping bowl over the sink or soaking a dry paper towel to absorb all the water.

- Add 3 large cracked eggs, and 1 cup of breadcrumbs and the cooled, drained lentils to the bowl of veggies and mix together with a fork or your hands. Once mixed add a teaspoon of salt to taste.

- In a medium skillet add olive oil until the pan in completely coated and cook on medium-high heat until olive oil is hot.

- Once oil is hot, take an ice cream scoop and scoop out your mixture into your sizzling pan. Cook the lentil cakes for 2 minutes on each side or until golden brown. You will have to repeat this step multiple times until your mixture is completely gone.




Ingredients

- 2 eggs

- 1/4 cup of oat flour

- 1/2 cup of water

- 1 cup Packed of shredded carrots

- 1 1/2 cups of shredded cheddar or mexican blend cheese

- Parchment paper


Directions

- Preheat oven to 350

- Mix the shredded carrot and water in a microwave safe bowl and cook for 3 minutes

- Drain the excess water in the bowl, then wrap the shredded carrots in a paper towel and squeeze the rest of the water out.

- Add the carrots back to the mixing bowl and combine 2 eggs, 1/4 cup of oat flour and 1 cup of shredded cheese and mix together.

- You want to make sure its a thick batter consistency, if not add more cheese and flour to get the desired texture.

- With a tablespoon, scoop out small portions of the mixture onto the parchment paper. Then lightly press down on the mixture to make sure it is spread thin and even. (It should be thick enough to where you don't see gaps throughout, but thin enough to crisp up)

- Bake for 7-13 minutes (or until edges start browning)



Ingredients

- 1/2 Can of black beans

- 1 Whole carrot

- 1 Zucchini

- 1 Clove of garlic

- 1/2 Shallot

- 1 Egg

- 2 Cups of bread crumbs

- Salt and pepper to taste


Directions

- Preheat oven to 350 degrees

- Prep the veggies by cutting each into 1 inch cubes for roasting

- Place on a baking sheet lined in parchment paper or aluminum foil and drizzle with olive oil

- Bake on 350 degrees for 15 minutes

- Take the veggies out of the oven and let cool

- Add roasted veggies, black beans and egg to a food processor

- Blend until ingredients are mixed together

- Mix in 1 cup of bread crumbs and stir together until mixture becomes a paste consistancy

- Once everything is mixed, use a tablespoon to scoop out your mixture so they're all even. Using your fingers, roll it into a ball and and toss in the other 1 cup of breads crumbs until they're fully coated. (Your nuggets should be 1/2 inch thick when placing in the oven)

- Mold your nuggets into a rounded square by lightly pressing down in the center, if your nugget needs more breading, feel free to dip it in the bread crumbs again.

- Place in the oven and bake at 350 degree for 10 mins, flip and bake for another 10 minutes. If you notice they don't have a golden color yet, use the broil setting on high for 1 mins while watching them closely.



Ingredients

- 1 Zucchini

- 1 Egg

- 1/2 cup of bread crumbs

- 1/4 cup of parmesan cheese

- salt and pepper to taste

- oregano

- olive oil


Directions

- Wash and dry zucchini, cut the ends off both sides and cut into strips about 1/2 inches thick

- In a small mixing bowl, add the egg and set aside

- In a separate bowl add the bread crumbs and parmesan cheese

- Dip the zucchini strip into the egg and then bread crumb mixture

- Add the zucchini strips to a baking sheet lined with aluminum foil or parchment paper, drizzle with olive oil and season to taste

- Bake at 425 degrees for 30 minutes, flipping half way through until golden brown



Ingredients

- 1 egg

- 2 large sweet potatoes

- 1lb of ground chicken (prepackaged)

- 3 cups of plain bread crumbs (season to your liking)


Directions

- Preheat oven to 350 degrees

- Wash your sweet potato, place in the microwave and push the potato cook setting. (I normally check about halfway through the cook time to make sure it isn't over cooking. I do this by sticking a fork down to the center of the potato. If it slides down smooth, the potato is done. If you have to push it in there, it needs to cook longer.)

- Once the potato is cooked through, let it sit until it is cool to the touch. Once cool, peel off the skin and discard.

- Add the ground chicken, egg, 1 cup of breadcrumbs and cooked sweet potato to a large mixing bowl and combine all the ingredients together with your hands. Make sure you mix it very well and that the sweet potatoes are a smooth consistancy vs. chunky.

- In a separate bowl add the other 2 cups of breadcrumbs (this will be used as the breading to your nuggets)

- Once everything is mixed, use a tablespoon to scoop out your mixture so they're all even. Using your fingers, roll it into a ball and and toss in the breads crumbs until they're fully coated. (Your nuggets should be 1/2 inch thick when placing in the oven)

- Mold your nuggets into a rounded square by lightly pressing down in the center, if your nugget needs more breading, feel free to dip it in the bread crumbs again.

- Place in the oven and bake at 350 degree for 10 mins, flip and bake for another 10 minutes. If you notice they don't have a golden color yet, use the broil setting on high for 1 mins while watching them closely.



Ingredients

- 2 cups of old fashion oats

- 2/4 cup of oat flour

- 1 bag of frozen mixed berries

- 6 tablespoons of melted butter

- 2 tablespoons of cinnamon sugar


Directions

- Preheat oven to 350 degrees

- Defrost the mixed berries, and drain any excess water

- In a mixing bowl add old fashion oats, oat flour, cinnamon sugar & mixed berries

- Melt 6 tablespoons of butter, add to mixture & stir

- Set 1 cup of mixture to the side to add as a crumble on top

- Add mixture to a small square baking dish lined in parchment paper

- Bake for 30 minutes, take out & crumble the rest of the mixture on top

- Broil on low for 7 minutes to bake the topping



Ingredients

- Ham Lunch Meat

- American Cheese

- 1 Pack of Cresent Roll Dough


Directions

- Preheat oven to 350 degrees

- Roll dough into individual pieces (Should be precut)

- Add 1 slice of lunch meat and 1 slice of american cheese

- Roll up nice and tight then tuck in the sides

- Bake for 10-15 minutes or until tops are golden brown



Ingredients

- One Large Sweet Potato

- Two Large Eggs

- One Tablespoon of Cinnamon


Directions

- Wash your sweet potato, place in the microwave and push the potato cook setting. (I normally check about halfway through the cook time to make sure it isn't over cooking. I do this by sticking a fork down to the center of the potato. If it slides down smooth, the potato is done. If you have to push it in there, it needs to cook longer.)

- Once the potato is cooked through, let it sit until it is cool to the touch. Once cool, peel off the skin and discard. Add the freshly peeled potato to a mixing bowl with two eggs and a tablespoon of cinnamon.

- Mix all ingredients together while breaking down the chunks of sweet potato by using a fork. (You can also use a blender if you want a more creamy consistency. I prefer a more chunky rustic pancake so a fork works perfect for that!) Your mixture should be a chunky thick batter.

- Place a medium sized skillet on medium heat. Once heated add a thin layer of olive oil until it coats your pan. With an ice cream scoop or large spoon scoop your batter into the pan. Each side of the sweet potato pancake should cook for 2 minutes or until golden brown.

- Place the cooked pancakes on a paper towel to soak up any excess oil.



Ingredients

- 1 cup of Protein Pancake Mix

- 3/4 cup of Water

- 2 bananas

- 1/2 cup of Thawed Spinach


Directions

- Add one cup of Protein Pancake mix with 3/4 cup of water

- Mix and set aside

- Cook the frozen spinach and blend with 2 bananas

- Add spinach and banana mixture to pancake mix

- On medium heat add olive oil

- With a tablespoon scoop out mixture and add to pan

- Cook each side for 2 minutes or until golden brown

- Please note: Pancakes will feel mushy from the banana, let cool and they will firm up



Ingredients

- 1/2 Ripe Avocado

- 2 Tortillas

- Handful of cheese

- Pinch of Salt

- Pinch of Onion Powder

- Pinch of Garlic Powder


Directions

- Turn stove to medium heat and toast tortilla with cheese

- In a small bowl add 1/2 avocado, salt, onion powder and garlic powder

- Smash up and mix together until it becomes a smoother consistency

- Add to the center of the tortilla




Brittney Deyoung Copyright 2020

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