
These hearty breakfast burritos are filled with diced potato, chopped spinach and melted cheddar cheese. It’s a delicious way to start the day.

These hearty breakfast burritos are filled with diced potato, chopped spinach and melted cheddar cheese. It’s a delicious way to start the day.

Is it just me or are few things more satisfying than cooking something for your children that they really, really love? I tell you, it makes my day.

I firmly believe that healthy baked goods don’t need to taste healthy. Know what I mean? This is especially true when you have a toddler, because no amount of pleading is going to convince a pint-sized connoisseur to eat something if it isn’t yummy.

I’ve been making these pumpkin pancakes for a couple years now and – full disclosure – I put Jack-O-Lantern faces on them even before a toddler was in the picture. But eating these is much more fun when you have a little guy gobbling them up and exclaiming Mmm mmm! between bites.

Made with fresh apples, pumpkin and whole wheat flour there are few things more inviting on a cool afternoon than one of these muffins and a honey-vanilla latte with maple whipped cream.

These whole wheat blueberry-zucchini muffins are a delicious way to use up summer blueberries and zucchini. The muffins come together in a snap, bake in less than thirty minutes and last for months in the freezer.

This adorable version of ‘Ten in the Bed’ is a great way to practice early subtraction skills with toddlers who can count to ten.

Today we discovered a robin’s egg nest, took kaleidoscope photos and added strawberries and mini pumpkins to our container garden. Altogether an awesome day.

Spring is here and we were finally able to do something I’ve been looking forward to for months: plant those seeds we started back in April and setup a toddler snacking garden! (Plus an herb garden for mommy.)
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