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Healthy and Easy Recipes for Kids

I wish I was that mom who had an amazing dinner on the table for her family every night. I try...When I do cook I like it to to be easy, quick, and healthy. And I love making breakfast.


Below are my favorite recipes from around the web that are in heavy rotation at my house right now and they all fit the bill.






Weelicious Teddy Bear Toast (serves 2)


Prep Time: 5 mins


  • 2 slices sandwich bread
  • 4 tablespoons peanut butter
  • 1 banana, sliced
  • 6 blueberries
  1. Place the bread slices in a toaster and toast until golden brown.
  2. Spread 2 tablespoons of peanut butter onto each piece of toast and shape into 1 large circle for the teddy bear face and 2 smaller circles for the teddy bear ears.
  3. Place a banana slice in the center of each small circle to make ears, and one banana slice in the center of the large circle to make a mouth.
  4. Place 2 blueberries above the center banana slice to make eyes, and 1 blueberry on top of the center banana slice.

So simple but my kids love it! I usually make the bear with the almond butter and let my kids make the face with the fruit. 


ham and cheese


Weelicious Ham & Cheese Muffins (Makes 18 Muffins)


Prep Time: 5 mins

Cook Time: 20 mins


  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 1/4 cup vegetable or canola oil
  • 2 tablespoons maple syrup or honey
  • 1 cup cheddar cheese, shredded
  • 1 cup ham, chopped fine
  1. Preheat oven to 350 degrees.
  2. Combine the first 5 dry ingredients in a bowl and stir to combine.
  3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
  4. Add the buttermilk to the egg mixture and stir.
  5. Add the buttermilk mixture to the flour and stir until just combined.
  6. Fold in the cheese and ham.
  7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
  8. Cool on a wire rack and serve.
The kids eat these for breakfast, lunch, or as a snack. I also have some in the freezer and pop them in the toaster oven. Since my 17-month-old won't eat any chicken I love sneaking this ham in.

waffle french toat


Weelicious Waffle French Toast (serves 4)


Prep Time: 5 mins

Cook Time: 5 mins


  • 3 large eggs
  • 1/3 cup milk
  • 1 tablespoon maple syrup
  • pinch of salt
  • 1/2 teaspoon ground cinnamon, optional
  • 8 slices cinnamon raisin bread (I use a sprouted whole grain bread)
  1. In a shallow bowl, whisk together the eggs, milk, maple syrup, salt, and cinnamon.
  2. Dip each side of the bread in the egg mixture to thoroughly coat.
  3. Place the coated bread in a pre-heated and greased waffle iron for 5 minutes.
  4. Serve with desired accompaniment

waffle eggs


Weelicious Waffle Iron Eggs (serves 1)


Prep Time: 1 mins

Cook Time: 4 mins


  • 1 large egg
  • 1 tablespoon grated cheddar cheese
  • 1 teaspoon milk
  • pinch of salt
  1. In a bowl, whisk together all the ingredients.
  2. Pour the mixture into a greased waffle iron, making sure to pour the egg mixture all across the griddle, and cook according to manufacturer’s directions, about 3-4 minutes. 

NOTE: if you are using a Belgian waffle iron, you will need to double the recipe and cook for 4-5 minutes.


My 17 month-old will not eat scrambled eggs but since he loves waffles, he loves this. 


chia pudding 


The Easiest Chia Pudding (invented by my friend)


  • 2 cups fruit (I usually do strawberry/blueberry or blackberry but any fruit will work)
  • 1 cup unsweetened coconut milk
  • 1/2 cup chia seeds
  1. Blend the fruit and coconut milk. I use my handheld immersion blender but a regular blender will work.
  2. Stir in the chia seeds with a spatula and refrigerate for an hour and/or overnight.

We eat this for breakfast and sometimes as a snack during the day.

I also turn these into popsicles with my favorite molds. Doing that was actually my 5-year old's idea and all the kids love it.




Pamela Salzman's Almond Butter-Millet Blondies


Makes 16 2 x 2-inch blondies


  • ¼ cup (4 Tablespoons) unsalted butter or organic Earth Balance, softened + additional for greasing pan
  • ¾ cup creamy or crunchy almond butter or other natural nut butter
  • 2 large eggs
  • ¾ cup coconut palm sugar (or brown sugar)
  • 1 teaspoon pure vanilla extract
  • ¾ cup millet flour
  • 1 teaspoon aluminum-free baking powder
  • ¼ teaspoon sea salt
  • ¾ cup semisweet chocolate chips
  1. Preheat oven to 350 degrees.  
  2. Grease an 8-inch square baking pan with butter and line the bottom with parchment paper so that the bars are easy to take out.
  3. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy.
  4. Beat in eggs, coconut sugar and vanilla until smooth.
  5. In a small bowl, whisk together the millet flour, baking powder and salt.  
  6. Mix the flour mixture into the wet ingredients until just combined.  
  7. Stir in chocolate chips.
  8. Spread the batter evenly into the prepared pan.
  9. Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, about 25 minutes. Let cool in the pan for at least 45 minutes before cutting into 16 squares.
So yummy and healthier than regular brownies. I use milk chocolate chips and bake it for more like 35 mins.

food stirs  




One of my favorite things right now are the baking kits from Foodstirs.

We had the best time! It comes with all the dry ingredients you need, the easiest to follow directions, and everything is natural including dye-free sprinkles. 

It also makes a great birthday gift. Who isn't sick of toys!!!! 


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