12+ months, toddler meals. 

As little ones transition from babies to active toddlers, they are usually on the go nonstop from morning until night! Toddlers will actually need more nutrients per pound of body weight to fuel all this energy. But still, their tummies are still small, that is why it is more important than ever to fill each meal with nutrient rich ingredients to make every bite count. Good nutrition for toddlers includes a mix of foods containing these essential nutrients: iron, protein, calcium, vitamins A, C, and D, fiber, DHA and other omega-3 fatty acid's and pre-and probiotics. 

Chicken with broccoli and snow peas

Makes 2 1/2 cups 

Ingredients

• 1 tablespoon of vegetable oil 
• 1/2 LB boneless, skinless chicken breast, cut into 1 inch cubes salt and pepper 
• 1/2 cup 1 inch pieces of chopped broccoli 
• 1/2 cup snow peas, trimmed and quartered
• 1/2 cup canned unsweetened coconut milk 
• juice of 1/2 lime 
• 1 tablespoon chopped fresh basil leaves 
• 1 tablespoon chopped fresh mint leaves

Directions

In a large frying pan over medium heat, warm the vegetable oil. I did the chicken and season lightly with salt and pepper. Cook, stirring until lightly browned, about five minutes. Stir in the broccoli, snow peas, and coconut milk. Bring to a boil over high heat, boil for one minute. Reduce the heat to low and cook stirring occasionally, until the coconut milk thickens a little, about 15 minutes. 

Stir in the lime juice, basil and mint, season to taste with salt and pepper and serve warm.

You can also serve on top of freshly cooked brown rice or quinoa! This meal, the whole family can eat!

Store in an airtight container in the refrigerator for up to three days, or freeze for up to two months. 

Whole-wheat pasta and white bean primavera!  

Makes about 8 cups 

Ingredients

• 8oz of whole-wheat fusilli pasta, cooked and drained
• 1 can (15oz) White beans, rinsed and drained
• 1 cup frozen peas, defrosted 
• 1/2 each yellow and red bell pepper, diced
• 1/2 cup cubed mozzarella or a graded Parmesan cheese
• 1/4 cup chopped fresh basil leaves 
• 1/4 cup olive oil 
• 1 1/2 tablespoons balsamic vinegar 
• salt and pepper to taste

Directions

In a large bowl, combine the pastor, beans, peas, bell peppers and cheese, and toss until well mixed. Stir in the basil, olive oil, vinegar, and season to taste with salt and pepper.

Serve warm or cold! Store leftovers in the refrigerator for up to three days. 

Nut butter, banana, flaxseed and maple wraps

Makes 2 wraps

• Two whole wheat tortillas
• 1/4 cup nut butter
• 2 whole bananas, peeled and sliced 
• 1 tablespoon ground flaxseed 
• 1 tablespoon maple syrup

Directions

Place tortillas on a clean, flat surface. Spread 2 tablespoons of the nut butter over 1/2 of each tortilla. Place half of the banana slices in an even layer on top of the butter. Sprinkle with the flaxseeds and drizzle with half of the maple syrup. Fold the bare  sides of each half over the covered have to form half moons! 

In a large frying pan over medium heat, toast the field talk to you Liz, turning over once, until they begin to puff and turn golden brown on both sides. Transfer the tortillas to a cutting board and let cool slightly. Cut each tortilla into four triangles and serve warm!