Finding healthy snacks for kids these days can really be a challenge, especially
in the Elmo and Hannah Montana universe of marketed, processed food products that seem to be overtaking supermarket shelves.
I went to Whole Foods last week on a mission to find straight forward, good-for-you treats and actually found a few that I couldn’t keep my own hands off of, let alone Kenya’s.
These Bare Fruit 100% organic, bake-dried chips are to die for. They have the crisp texture of a potato chip, but the sweet natural taste of your favorite fruits. With a variety of kinds like Fuji apple, pear, Granny Smith apple, cherry and mango, there’s truly a flavor for everyone.
The day I bought them I wound up eating the entire bag on the way home and gave myself a stomach ache. Thank goodness kids tend to be better about portion control, because mommy can get a little out of control sometimes! Luckily I bought several bags, so when I got home
Kenya’s eyes lit up as he munched and crunched on fruit chips.

When Kenya was a baby, I always wanted to make him dessert. It somehow felt unfair to me that as my husband and I devoured sweet treats, he couldn’t be a part of our fun. I devised this sweet potato pudding in an effort to remedy that. The creamy and light texture of this dish is so smooth, its perfect for babies with or without teeth.
I love cooking with sweet potatoes because they’re in season right now, packed with antioxidant vitamin and phytonutrients, and almost every baby I’ve ever known loves them. When I first took a bite, I couldn’t believe how much it tasted just like the filling of sweet potato pie. You may want to double this recipe because it goes perfect for a baby’s dinner or dessert!

Sweet Potato Pudding (Makes 3 Baby Servings or 2 Toddler Serving)

1 Sweet Potato
1 Egg Yolk
1/4 Tsp Cinnamon
1/4 Cup Rice or Almond Milk
Hot Water

1. Preheat oven to 400 degrees.
2. Bake sweet potato for 1 hour or until fork tender.
3. When potato is cool, remove the flesh and cool (I like to eat the high fiber potato skin as a snack).
4. Whisk the egg with the cinnamon, rice milk and cooled potato until smooth.
5. Pour into a ramekin (or other small baking dish).
6. Place the ramekin in a larger baking pan.
7. Place the ramekin and baking pan in the oven and pour hot water into the baking pan until it reaches halfway up the ramekin (otherwise known as a water bath).
8. Bake for 30 minutes.
9. Cool and serve.