Toddler Food: What Miss G Eats {17: Vacation Edition}

Last month (yes, I’m a wee bit behind!) we spent a glorious 10 days at “home” in the Okanagan with family and friends which is why these photos look a little different than the ones usually on my Toddler Food posts.  Here’s some of what our little lady ate during our trip…

IMG 5457Breakfast: Organic wholewheat waffle with a dollop of plain organic yogurt and fresh strawberry slices.

IMG 5831Breakfast //  Organic “Cheesy eggs” (Papa’s specialty) and garden strawberries and banana slices.

IMG 5541Breakfast // Multigrain french toast. Mango slices.

IMG 5572Breakfast //  Multigrain toast with all-natural peanut butter and Crofter’s All-Natural Fruit Spread. Raspberries, mango, and fresh pineapple. 

IMG 5723Breakfast // Mango oatmeal with flax seeds, sunflower seeds, and whole organic milk.

IMG 5968Breakfast // Organic cheesy eggs. Avocado smashed on wholewheat toast. Grapes and blackberries.

IMG 5421Snack // Strawberry slices and mango chunks.

IMG 5573Snacks {on the go} // Dried nothing added mango. Raw walnuts and almonds. Baby rainbow carrots. Granny smith slices. Fresh raspberries.

IMG 5437Snack // Baby rainbow carrots (Grae’s choice of farmer’s market treats).

IMG 5809Snack // Two ingredient ice cream turned raspberry sorbet {simply by reblending with frozen raspberries added}.

IMG 5836Snack // Fresh cherries.

IMG 5458Lunch // Egg salad on organic multi-seed flat bread. Steamed rainbow carrots. Fresh mango, pineapple, and strawberries.

IMG 5721Lunch // Seedy turkey meatballs. Mexican quinoa salad.

IMG 5835Lunch // Brown rice avocado maki.

IMG 5432Lunch // Wholewheat rotini with sautéed spinach, steamed garden green beans, and garlic shrimp.

IMG 5830Dinner // Lemon roasted salmon. Smashed baby potatoes with rosemary. Mexican quinoa salad. Veggie salad.

IMG 5557Dinner // Grilled chicken. Pear and pecorino ravioli. Steamed asparagus. Steamed broccoli with cheese sauce.

IMG 5850Dinner // ‘Knock your socks off’ chicken (chicken, peppers, and onions in a spicy sauce) on brown rice. Sautéed mushrooms.

IMG 5542Dinner // Whole wheat rotini with steamed broccoli, grilled chicken, and fresh parmesan. Sauteed onions and yellow peppers.  Kale chips.

IMG 5966Dinner // Grilled chicken. Greek green salad. Curried pea salad. Mexican quinoa salad.

IMG 5722Dessert // Two ingredient ice cream with fresh raspberries.

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4 thoughts on “Toddler Food: What Miss G Eats {17: Vacation Edition}

  1. Your two ingredient ice cream and the raspberry sorbet looks delicious. How long does it keep in the freezer? Is it something I can make a few days in advance if I’m having a dinner party?

    • jkossowan says:

      It holds up really well actually. The only difference is the texture. If you serve it on the day you make it, it’s got a creamy, soft-serve texture. If you make it in advance and freeze it, it scoops more like a very hard ice cream. I find that if you take it out of the freezer and let it sit on the counter for just a couple of minutes, it softens quite quickly and is much easier to scoop.

      The other option is making it in advance, then popping the frozen mixture back into the food processor just before serving – brings it right back to that soft-serve texture! 🙂

  2. jkossowan says:

    My pleasure. 🙂

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