Snacks

Yummy Tummy Recipes

As an asian living away from home, it is very important to me that my daughter gets exposed to different tastes, flavors and cuisines. I need her to know that eating rice with sweetened meat dashed with vinegar is as normal as eating bread with butter and jam for breakfast. Since she started eating solids, I’ve been including different ingredients that would tickle her taste buds - ricotta, curry, vinegar, nuts, tamarind, truffle and the list goes on. So here are some of my recipes I’d love to share with you. 😋

Tuna Melt Empanadas

Here’s our fun take on the usual tuna sandwich. The Philippine cuisine has such a big Spanish-Latin American influence that empanadas were a thing growing up and I absolutely loved them! 

The tuna melt empanada is super practical since you can eat this as a light lunch, a snack or even a picnic contribution. It can be stored, frozen, re-heated and eaten anytime! 😋

Ingredients:

1 can tuna in olive oil

2 tbsp mayonnaise 

4 cheddar cheese squares cut into 4 

1 medium carrot - minced

1 celery stalk - minced 

1 puff pastry sheet 

Instructions:

1. Pre-heat oven 200C.

2. Mix all ingredients together except the cheese. Set aside.

3. Cut 3.5in/9cm circles on your puff past  try sheet. 

Place one small square of cheddar cheese on upper half of each circle.

4. Place 1tbsp of tuna mixture on top of each cheese.

Fold lower part of each circle to seal the empanada. Use a fork to seal edges.

5. Bake for 15 mins. Cool before eating.

Sweet Potato Coconut Balls 🥥

No-fry. No-panko. Just baked sweet coconut goodness 🙌🏽 My Little One absolutely loves this! 

I serve this as a side dish or a snack with feta cheese! I pair it with mustard-mayo dip to give a pop of taste! 

Ingredients:

1 medium sweet potato 

1 cup coconut flakes 

1 tbsp oil 

1/2 tsp thyme 

1/4 grated parmesan cheese 

Instructions:

1.Prick holes in the skin of the sweet potato using a fork.

2. Put it in the microwave for 10 mins.

3. Line baking sheet with parchment paper. Set aside.

4. Heat olive oil on medium heat. Cook coconut flakes until slightly brown. Set aside to cool.

5. Preheat oven 200.

6. When the sweet potato is ready. Take out to cool completely.

7. Slice open and place the flesh inside  medium size bowl. Mash.

8. Add parmesan cheese and thyme. Salt & pepper to taste. Mix.

9. Roll into small balls and cover with coconut flakes.

10. Place them evenly spaced on your prepared baking sheets. Bake for 20mins.

Rehydrating Watermelon Popsicles

30+C degrees every single day can take its toll. Headaches. Sunburn. Dehydration. Name it. But even if it gets so hot, I still struggle to convince my toddler to drink enough to keep her hydrated. 

So I came up with a fun way to pump some liquid into her body. 

Watermelon is composed of more than 90% water and can help keep your kids hydrated. It’s high on lycopene, vitamins A and C. Its seeds are also rich in magnesium and fiber. 

…and additional cucumber to double down on hydration! 👊🏼

Ingredients:

half a medium watermelon cut into cubes

half of a cucumber (peeled)

a swig of fresh mint leaves 

Instructions:

1 Place all ingredients in your food processor. Process until desired texture . (We like ours with little chunks)

2. Pour mixture in your popsicle mold. 

3. Freeze!

Left-over Muffin Recipe

Yummy yummy tuesdays is back! 🙌🏽 

Tired of throwing away uneaten food? Here’s an added segment to our #yummytummytuesdays , the HACK edition!

I’ve never seen this much food wasted. 😫 Having a toddler can also mean having a picky and moody eater. Seeing food wasted started making me cringe and I can no longer stomach throwing so much food away. So I started repurposing left-overs and magically turning them into something my daughter would eventually eat. Here’s our first Yummy Tummy Tuesdays Hack: LEFT OVER BREAKFAST OATMEAL MUFFINS. 

Ingredients:

left-over oatmeal (amount can vary) 

1 cup flour 

1/4 cup sugar 

2 tsp baking powder 

3/4 cups milk 

1/4 cups melted butter 

1 egg 

1 tsp vanilla 

Instructions:

1. Pre-heat oven 180C

2. Mix and whisk all ingredients together. 

3. Fill your mini muffin tray with two tsp dough or just right under the brim. 

4. Bake for 10-12 mins. 

5. Serve with milk.

Healthy Banana Oatmeal Cookie Recipe

Cookies and milk anyone? 

Here’s a flour-less, egg-free and SUGAR-free recipe you can give your kiddos to appease their cookie cravings. 

Note: Also a super fun baking activity you can enjoy with your toddler. 🥰

Ingredients:

3 riped bananas 

2 cups oats

1/2 cup peanut butter

1/2 tsp cinnamon (optional)

Instructions:

  1. Pre-heat oven 170deg. Line baking sheet with parchment paper.
  2.  In a medium bowl, mash the bananas.
  3. Add remaining ingredients and mix well.
  4. Using an ice cream scooper, scoop out oatmeal balls onto your baking sheet. 

Bake for 8-10 mins. Makes about 22-24 cookies. Watch here: https://www.instagram.com/reel/Csk8K-WqtQ5/?igsh=MW5pMzB1cDJ1emR5cw==

Easy Peasy Peanut Butter Recipe

Kicking Yummy Tummy Tuesdays off with our favorite everyday spread! Here’s an easy peasy peanut butter recipefor you all! I’d love to hear your thoughts after. 😋

Ingredients:

1.5 Cups plain roasted peanuts

1.5 Cups salted roasted peanuts.

Instructions:

  1. Dump nuts in your electric chopper.
  2. Chop for 8-10 minutes, depending on your preference. We like ours smooth. 😊
  3. Pour in a 300ml jar and put in fridge. You can store up to 2 months. 
  4. Enjoy. 🍯🍞🍌

Watch the video: https://www.instagram.com/reel/CqDNj-7qdGq/?igsh=MWFudjNweWgxbDhyZg==

Cranberry Brie Poppers

Sinta loves snacking on carrots, nuts and apples but sometimes I like surprising her with some treats. These poppers are flavorful, fun to eat and easy to pack. 

Ingredients:

1 roll of puff pastry sheet 

100g brie 

1/4 cup cranberry sauce 

1tbsp dried rosemary

Butter to grease pan

Instructions:

  1.  Pre heat oven 200C. Grease baking sheet or put pastry sheet and set aside. 
  2. Cut puff pastry into 24 squares (approx. 2cmx2cm) 
  3. Cut brie into 1x1cm cubes 
  4. Place one brie cube in the middle of one pastry square 
  5. Pour 1/2 tsp of cranberry sauce on top of brie. 
  6. Sprinkle pinch of rosemary on top of the cranberry sauce 
  7. Pinch the corners together to fully enclose the filling and roll to make them round like mini balls. Make sure the ball is completely sealed. 
  8. Arrange balls on the baking sheet. 

Bake for 12-15 mins. Cool completely before devouring. Watch the video:https://www.instagram.com/reel/CrcyQ6_KPiZ/?igsh=MXJnems0NDJvZ2h2NA==

Apple Cinnamon & Kiwi Chips

Here’s a yummy healthy snack for our little ones! Best cure for the munchies, a great idea to bring to the playground and a perfect addition to breakfast muesli! 

Dehydrated fruits are known for containing tons of antioxidants and fiber.. plus they last longer! 🙌🏽

Ingredients:

Whole apple 

Whole kiwi 

2 tsp cinnamon 

Instructions:

1. Take out all the indelible parts of the fruits and thinly slice. The thinner you slice, the faster they cook.

2. Pre-heat oven to 100C.

3. In a baking tray lined with parchment paper, evenly distribute apple and kiwi slices. Make sure they don’t lay on top of each other.

4. Sprinkle cinnamon over the sliced apples.

5. Bake for 2-2.5 hrs. Flip the slices every 30 mins.

Product title

Woohoo! Warm(er) days are finally here and I’m screaming for ice cream! Sinta loves ice cream and I want to give her dose without all the excess sugar store-bought ice cream has. So here’s a quick and healthy treat to enjoy the sun with the family (sans the sugar rush).  

Ingredients:

2 cups frozen strawberries 

1/4 greek yogurt 

1 tbsp honey 

1 tsp vanilla 

Instructions:

  1. Dump all ingredients in your food processor or chopper.
  2. Process/chop for 6 minutes. 
  3. Ready to serve! Tada! 
    Watch here: https://www.instagram.com/reel/Cru1pJpKx87/?igsh=MXRqemMxMHUxYnpoOQ==

Mango Cheese Ice Cream

Ok ok, I know. Mango + Cheese = Ice cream just sounds off. Give it a try maybe.. just maybe you’ll like it 😋

Mangga Queso (Mango Cheese) Ice cream was a big part of my childhood. It was (and still is) a popular Filipino ice cream flavor that my family bought in gallons back in the day. It’s sweet, salty and a perfect remedy for a very hot summer day. A fun snack to  give your toddler that has a burst of flavorful chunky surprise! 

Ingredients:

2 cups frozen mangoes

1/2 diced cheddar cheese

1/4 cup plain yogurt 

Instructions:

1. Put mangoes and yogurt in food processor or electric cutter.

2. Process for 3-5 mins or until smooth. 

3. Dump cheese and mix with a spoon.

4. Serve immediately or freeze in an airtight container.