I know I’m a week late, but somehow this post never made it up last week, and our Halloween eats were more interesting than our Election Day eats. I’m linking up with Jenn at Peas and Crayons for What I ate Wednesday and Brittany for Munchkin Meals. Hop over there to see more daily eats posts!
On Halloween morning, we had a bright and early breakfast in pajamas. L chose a whole grain blueberry waffle with peanut butter and sliced banana and I had oatmeal with almond butter, banana, mila and cinnamon (unpictured.) Thanks to our new big girl bed, wake time is earlier these days and naps are skipped every few days. It’s lots of fun.
We spent the morning at the Y with friends. They have an open gym time for kids in the morning, after which I got in a quick workout while she went to the play room with one of her best buddies.
We came home hungry and threw together a quick, random lunch. I had leftover stuffed peppers, and L had veggies and hummus, avocado cubes and a Stonyfield yogurt. We shared a plate of apple slices. (Do you know how hard it is to capture a toddler’s eats? This girl cannot pause before digging in!)
After nap time and a snack (trail mix of kashi cereal and raisins), we did a few craft projects, including a q-tip tree we found on pinterest and a few little pom-pom critters.
In an effort to add something festive to our day, we decided to make pumpkin shaped pizzas for dinner. The pumpkins were far from perfect, but L had a blast helping.
She was not interested in the eggplant, and carefully pulled hers off before eating. She’s gotten much pickier with veggies the last six months, but still loves frozen peas!
After dinner, some friends joined us for a bit of trick or treating.
L was losing steam toward the end, but had a good time. She knew she could pick out one treat when we got home, and went for a tiny blueberry lollipop. If she knew what was inside of the Reese’s pb cups and Snickers wrappers, I have a feeling her choice would have been different! I helped myself to a treat or two after she was in bed.
Since I’ve been sharing pancakes and cookie dough balls all month, I’ll leave you with the Veggie Stuffed Pepper recipe. We threw them together based on ingredients we had on hand, and they were really yummy!
Veggie Quinoa Stuffed Peppers (print recipe)
- 1 c. uncooked quinoa
- 2 c. water, veggie broth or chicken broth
- 1 can kidney beans, or 2 cups cooked
- 1 can diced tomatoes (we love Muir Glen)
- 3 scallions, chopped
- 3/4 c. fresh or frozen corn
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano (or 2 Tbsp fresh)
- 1/2 tsp salt
- 1/3 c. fresh cilantro
- 1/2 c. to 1 c. shredded sharp cheddar or feta cheese
- 4 bell peppers, stems removed and cut in half
Cook quinoa in a saucepan in water or broth until soft, about 15 minutes. While it cooks, core and halve the peppers and lay them in the bottom of a lightly greased 9×13 pan.
Transfer the quinoa to a large bowl and allow it to cool slightly. Add the remaining ingredients through cilantro and combine. Stir in a small handful of cheese and fill the peppers with the mixture.
Bake peppers at 375 for 35 minutes. Sprinkle with remaining cheese and finish baking for another 10-15 minutes, until cheese melts and peppers are soft.
What veggies will your kids gladly eat? What did you do with all your Halloween candy?