Tag Archives: breakfast

Apple Sandwiches {An Old Favourite}

Apple Sandwiches | Mama Papa BubbaI’ve been making these fun and easy apple sandwiches for Miss G for a long time now (we didn’t follow the usual no nuts until the age of 2 rule) and they’ve always been a total hit.  And because we load ours up with all kinds of healthful fillings, they make a perfect breakfast or even lunch!

IMG 8812You certainly don’t need all of these things, but since we almost always have them all on hand and Miss G enjoys the variety, we usually go for it.  In today’s lineup was peanut butter, almond butter, and a pink lady apple, plus unsweetened coconut, pumpkin seeds, sliced almonds, old-fashioned oats, sunflower seeds, and hemp hearts. Also needed is a sharp knife and small cookie cutter of some sort (though you can do without if needed).

IMG 8814Apple sandwiches are really so simple to throw together that I’m sure instructions aren’t needed, but this is how we normally make ours…  First off, I slice them up quite thinly.  We usually get 8 or 9 slices (not including the 2 end pieces) per apple.  Then we separate them into two piles – one where the seeds have to be cut out, and the other where there really aren’t any seeds at all.

IMG 8815Next, we use our small heart-shaped cookie cutter to cut the centres out of the seedy slices. You can use an apple corer or a sharp knife to the trick too.  These pieces will become the sandwich tops.

IMG 8816On to the bottoms!  Since these really don’t have any seeds, there’s no cookie cutter needed.  Just slather them with your favourite nut butter…

IMG 8817And have your munchkin sprinkle them with the toppings of his or her choice.  

IMG 8823Then pop the tops  on and you’ve got a yummy snack or meal ready for your little one (or you!) to gobble up!


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Flower Garden Yogurt Parfait

Flower Garden Yogurt Parfait | Mama Papa BubbaThe other day, while quickly picking up a couple of craft supplies at the dollar store, Miss G and I stumbled upon these adorable miniature clay pots.  We both laid eyes on them at the same time, and just as I was thinking, ‘Oooh!  I must have those pots!’, she asked, ‘Mama, can we please take home those baby pots?’  Ummm, yes – we certainly can, baby girl.  

At the time of purchase, I really had no idea what we’d use them for – all I knew was that there were tons of possibilities.  This morning when I poked my head into the refrigerator to give Gracen some breakfast options, however, I knew exactly what they’d be good for…. Creating tiny edible flower gardens, of course!

IMG 8383To get started, Grae helped me gather up some things – plain organic greek yogurt, homemade granola (muesli would work too), some pineapple and melon slices (about a 1/2 inch thick), some cinnamon, our clay pot, some tiny wooden dowels (short skewers or food picks would work too), and daisy-shaped cookie cutters – then she was off to play dress-up.

IMG 8404While she was busy playing, scrubbed the pot well with hot soapy water.  Then I mixed up approximately one part yogurt with one part granola, and scooped it into the pot.  Next up, I covered the yogurt mixture with a little bit more granola and generously sprinkled cinnamon on top.

IMG 8389Using a daisy-shaped cookie cutter Miss G got in her Easter basket, I cut little flower shapes out of pineapple, cantaloupe, and watermelon.

IMG 8408Then I carefully speared them onto our tiny wooden dowels.  I did contemplate colouring the dowels green beforehand, but I didn’t have any natural green food colouring on hand and didn’t feel comfortable using the real stuff since it would be directly in the food.  Oh well!  Maybe next time…

IMG 8415To put it all together, I simply placed the ‘flower lollipops’ (as G calls them) into the yogurt mixture.  Because of the thickness of Greek yogurt, and the fact that it’s 1/2 granola, the flowers stayed up really well.  

IMG 8418Gracen was tickled pink with her edible flower garden, and not only did she request additional flower lollipops during breakfast, but she also requested another flower garden yogurt parfait for afternoon snack. Yay for healthy and fun munchkin meals!


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Healthy Breakfast Banana Split

Healthy Breakfast Banana Split | Mama Papa BubbaBased on my beginning Toddler Food posts, this breakfast is an old favourite, but for one reason or another, I haven’t made it in a very long time.  I guess I kind of forgot about it.  But the other day, when Miss G’s breakfast request involved only one stipulation – something with bananas – it was the first thing I thought of.  I made her her first breakfast banana split in a long time, and she absolutely gobbled it up.  When lunch time rolled around, she requested another and convinced me with a “But Mama, I looooooooved that banana split.  You made it soooo yummy.”  I finally drew the line at dinnertime when she requested a third, but she’s had it for breakfast several times since.  

Breakfast Banana Split Ingridents | Mama Papa BubbaIt’s such a simple morning meal, but it’s healthy, can be made a ton of different ways, and almost tastes like dessert for breakfast. ☺  They change from one time to another, but here’s our usual line up of ingredients…  1/2 a banana cut lengthwise, plain organic greek yogurt (you could use sweetened yogurt if that’s what you’re used to), some almond butter (any nut butter would be delicious), a strawberry sliced up, and something to serve as sprinkles (today we used unsweetened coconut, but we’ve also used chia seeds and hemp hearts). 

IMG 8276This morning, I set out the ingredients as a little ‘build your own breakfast’ station and Miss G assembled her own banana split.  Just as we’ve done together previously, she laid the banana pieces down first, added a couple of big scoops of greek yogurt, topped them both with almond butter and strawberry slices, then sprinkled the whole thing with coconut.

IMG 8282Breakfast is served!


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{Green} Banana Nut Milkshake Smoothie

Green Banana Nut Milkshake SmoothieMiss G and I have been loving this simple twist on the first ever smoothie we really made together.  Unlike many of our other green smoothies, this one is creamy and milk-based {and tastes more like a milkshake than a green smoothie}. 

Photo copyFor extra flavour and an extra burst of nutrients, my little smoothie lover and I top our drinks with a generous sprinkling of cinnamon.  Of course she just slurps it all up. 


{Green} Banana Nut Milkshake Smoothie

  • 2 frozen bananas
  • 3 large kale stalks, stems removed (or a couple of giant handfuls of spinach)
  • 1/4 cup of old-fashioned oats
  • 2 tablespoons of all-natural nut butter (we usually use peanut)
  • 1 tablespoon of hemp hearts
  • 1 tablespoon of ground flax
  • 1 teaspoon of pure vanilla
  • 1/2 a cup of plain yogurt
  • 1 1/2 cups of the milk of your choice (we often use an unsweetened vanilla almond)

Blend on low until everything is combined, then blend on high for an additional 45 seconds.  Serves two.



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Lime Refresher Green Smoothie

Lime Refresher Green SmoothieMiss G and I continue to start most of our days with a big green smoothie each, and I must say, we’re loving it.  It’s become a morning routine for us… Grae retrieves the blender and fresh produce, I grab the freezer ingredients and chop things up, she puts everything into the blender, and together we enjoy our mason jars of green goodness.  

I really shouldn’t even say this, but we’ve managed to make it through the season of sickness, with friends and playmates all around us dealing with endless bouts of flu and colds, without getting sick once (*knock on wood*).  And I have to say, I think these vitamin/nutrient-packed immune boosters may just have had something to do with it. 

Here’s our newest favourite…

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Lime Refresher Green Smoothie

  • 1 banana, fresh or frozen
  • 1/2 an apple
  • 1/2 a pear
  • 1/2 cup of frozen mango
  • 1 large lime, peeled
  • 3 stalks of kale, stems removed
  • 1 tablespoon of chia seeds
  • 1 – 1.5 cups of cold water, depending on desired consistency

Blend on low until everything is combined, then blend on high for an additional 45 seconds.  Serves two (plus a wee one if you’re willing to share a little).



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‘Heart in a Hole’

Heart in a HoleThis morning Gracen and I made one of our go-to breakfasts… Eggs in a hole.  Except we always make ours with a fun shape instead of a plain old circle and then change the name just a tad. ☺  On this morning’s menu?  Hearts in a hole. 

IMG 5136 I love this breakfast because it’s so easy, but it’s more fun than just plain eggs and toast.  Plus Grae gobbles it up every time and all you really need is eggs, bread, a little bit of oil, and a cookie cutter of some sort.  

IMG 5138This is really so simple that it doesn’t warrant instruction.  Just place the cookie cutter in the middle of the bread…

IMG 5141And really push down.

EggsThen place the bread, along with the cut out in an oiled pan warmed over medium heat and carefully crack the egg into the hole.  Because we like our eggs cooked hard, we cover the pan right away.

CookedWhen the white appears cooked through, flip everything over and let it cook a couple more minutes.

IMG 5146That’s it – breakfast is served.  And today, just for fun, we added strawberry hearts too.  (This meal may just have to be repeated on Valentine’s Day.)

IMG 5152


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Grae’s Favourite GREEN Smoothie

Grae s Favourite Green SmoothieI know that green smoothies may seem a little trendy with all of the New Year’s resolutions happening right now, but the truth is that they’re really easy, really healthy, and pretty much a fool-proof way to start your day.  

Grae and I have been making green smoothies for a long while now (and even made one with all green ingredients for last year’s St. Patrick’s Day), but I decided I’d make a habit of making one each morning after slipping into a routine of skipping breakfast for the last couple of months of 2012.  So far, we’ve pretty much started each day of the New Year with a green smoothie of some sort (we often just add a couple of giant handfuls of kale or spinach to this trusty standby), but this particular one has quickly become our very favourite.  

Green Smoothie IngredientsHere’s the lineup of ingredients… Some cold water, several ice cubes, pure orange juice (or better yet – a fresh squeezed orange), half an apple, a pear, a banana, and a few kale leaves.

IMG 4405To get started, peel the banana, chop up the pear, and peel and chop the apple (as long as you don’t mind some added texture, feel free to leave the apple peel on).

IMG 4407Now pop those things into the blender {while sneaking a few bites of course}.

IMG 4410Next, remove the stems from the kale.

IMG 4413And add it to the blender along with the orange juice, water, and ice cubes.

IMG 4415This part isn’t necessary and certainly doesn’t change the flavour, but we always add a big scoop of chia seeds to our smoothies.  The nutritional benefits of chia are amazing and it keeps your smoothie from separating if you store extras in the fridge overnight.  Bonus!

Green Smoothie in ProgressNext, blend everything up.  We normally start on a low setting until the ingredients are combined, then crank it up and let it blend a while longer so that it doesn’t feel as though you’re drinking a salad. ☺

(If you really don’t like the idea of drinking leaves and want your smoothie to be as smooth as possible, blend just your liquids and leafy greens first, then add in the other ingredients afterwards.)

IMG 4424Now pour into cups and enjoy!


Gracen’s Favourite Green Smoothie

  • 1 banana, peeled
  • 1 ripe pear, chopped
  • 1/2 an apple (we usually use Galas, Ambrosias, or Fujis), peeled and chopped
  • 3 big leaves of kale, stems removed
  • 1 tablespoon of chia seeds
  • 1 cup of cold water
  • 1/2 cup of pure orange juice (or the juice from 1 large orange)
  • 4 ice cubes

Add all ingredients to a blender and blend for approximately 45 seconds.




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Wholewheat Raspberry Scones

A few months ago, I bought a cookbook for kids put out by the Mayo Clinic.  Gracen loves flipping through the recipes and selecting new “projects” for us to try, and without fail, if I ask her what she thinks we should have for dinner, she’ll respond with, “Just a minute, Mama.  Grae Grae checks recipes!”  She’s had the book open to a recipe for chocolate raspberry scones for a couple of days now, so today we finally got around to whipping up our version of the recipe.

We went all out and used butter (I always replace butter and margarine with grapeseed or olive oil), but I justified it with the fact that it was organic butter and it was a pretty small amount. I just didn’t know if scones would have the proper texture without it.  Though they aren’t very sweet {at all}, I’m happy to say that they are moist, tender, and perfect when paired with jam.

IMG 2405Here are our ingredients… Whole wheat flour, plain organic yogurt, baking soda, baking powder, organic butter, honey, frozen raspberries, vanilla, and a lemon.

IMG 2406We started by combining the dry ingredients.

IMG 2409Then we added the butter and cut it into the flour mixture with a fork because I could not for the life of me find my pastry cutter (perhaps I owned one in Kuwait, but not in Canada? Hmmm…)

IMG 2414Next, we added the frozen raspberries and lemon zest into the dry mixture and gently stirred them in. 

IMG 2417Then, in a separate bowl, we mixed the yogurt, honey, lemon juice, and vanilla together.

IMG 2419IMG 2421Grae then poured the wet mixture into the dry mixture and gently stirred it until just combined.

IMG 2422Afterwards, we plopped in onto a piece of parchment paper, kneaded the dough a few times, and shaped it into a circle about an inch thick.

IMG 2424Our dough was pretty sticky at this point, and probably could have used a little extra flour, but we just went with it and cut it up into triangles.

IMG 2425Then we carefully moved the scones onto a parchment-lined sheet, and popped them in the oven to bake.

IMG 2429Voila!  A delicious homemade snack or breakfast.

Wholewheat Raspberry Scones

  • 2 cups of wholewheat flour
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/3 cup of organic butter
  • 1/2 cup of frozen raspberries
  • zest of 1 lemon
  • 1 cup of plain organic yogurt
  • 2 tablespoons of honey (more if you prefer a sweet scone)
  • 1 teaspoon of pure vanilla
  • juice of 1 lemon

Preheat oven to 350 degrees.  Mix dry ingredients well.  Using a fork or pastry blender, cut in the butter.  Add the raspberries and lemon zest and stir gently.

In a separate bowl, mix the wet ingredients together.

Add the wet ingredients to the dry ingredients and stir until just barely combined.  Spill dough out onto a countertop and knead it a few times.  Shape it into a circle that is approximately an inch thick.  Using a sharp knife, cut the circle into triangles, as you would a pizza.  

Gently place the wedges onto a parchment-lined baking sheet and bake for approximately 12 – 14 minutes.

Allow to cool and serve.


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Mango Coconut Chia Breakfast Pudding

Mango Coconut Chia Breakfast Pudding

This is a breakfast both Gracen and I love.  I love it because super healthy and I can throw all of the ingredients into a mason jar before I go to bed and wake up to an already prepared breakfast.  I’m sure she loves it because it’s sweet, creamy, and it feels like you’re having dessert for breakfast.  And that’s okay with me. I agree!

If you haven’t yet tried chia seeds, you definitely should.  They’re often called the “super seed”, and for good reason.  They’re packed with essential fatty acids, fibre, calcium, and a bunch of other vitamins and minerals, plus they can absorb up to 12 times their weight in liquid.  Besides using them in puddings, around here we add them to yogurt, muffins, cereal, and smoothies too.  In fact, they quickly became my secret smoothie ingredient when I learned that adding a tablespoon of chia to a blender of our favourite smoothie would keep it thick and prevent it from separating (even when kept in the fridge overnight!)

IMG 1716But onto the recipe.  Here’s what we use to make our overnight mango coconut chia pudding…  Your choice of milk (coconut milk is especially delicious in this recipe), pure maple syrup, chia seeds, pure vanilla, unsweetened coconut, and a mango (not pictured because it isn’t needed until morning).

IMG 1718I like to make this recipe in a mason jar because it seals well and I can give the jar a little shake every now and then, but any sort of bowl or container that has a lid will do.  

To get started, add your chia seeds to the milk.

IMG 1722Then add the coconut…

IMG 1728The maple syrup…

IMG 1730And the vanilla.

IMG 1735Give everything a stir…

IMG 1736Pop the lid on and put the jar in the fridge.  If you come back to the fridge again that night, give the jar a gentle shake to prevent clumping.  If not, it’s not a big deal.

Now go to sleep.


IMG 1740When you wake up in the morning, retrieve your mason jar of pudding.  It’ll be thick  and creamy by now and will resemble the insides of a passionfruit. Grab a mango too.  (Though mango / coconut is one of our favourite combinations, strawberries, bananas, and blueberries pair well with the coconut too.)

IMG 1742Now peel and chop up your mango into small pieces…

IMG 1744And add them to the jar.

IMG 1748Mix everything together well.

IMG 1749Breakfast is ready!

IMG 1753

Serve with fresh or frozen berries, mint leaves, or almond slices.
Mango Coconut Chia Breakfast Pudding
Adapted from this recipe from SkinnyTaste
  • 2 cups of your favourite type of milk
  • 6 tablespoons of chia seeds
  • 3 tablespoons of unsweetened coconut
  • 1 tablespoon of pure maple syrup
  • 1 teaspoon of pure vanilla
  • 1 medium-sized ripe mango
Put the first set of ingredients into a jar and stir. Put the lid on the jar and put in the fridge overnight.  If you come back to the fridge later in the evening, give the jar a shake or two (if not, don’t worry about it).  
In the morning, retrieve your jar and a mango.  Peel and dice the mango, add it to the jar, and give everything a stir. 
Serve with berries, mint leaves, or almond slices.
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