I’ve been munching on these tasty fruit and veggie treats for years. When I used to travel for work non-stop and knew there weren’t going to be many healthy snack choices where I was going, I would toss a container of these in my bag. The different varieties they have are endless!
Just Fruit sells salad, corn, cherries, mixed veggies, bananas, peas and soon. This is another one of my favorite on-the-go snacks because they don’t make a mess, they don’t spoil like fresh fruit and veggies do and their packed solely with what they advertise, “just fruit” (and vegetables). Some fruits and veggies are crunchy and some are squishy, but their deliciously intense taste comes from the concentration of the natural flavors during the dehydration process.
When I was trying to photograph them for the picture above, Kenya almost had a conniption fit waiting for me to finish so we could dig into them. We sat on the floor and opened the containers one by one tasting each flavor. He was so funny commenting on each one. Thank goodness for stores like Whole Foods and our local health food store which carry
these yummy yummies!

When I made this for Kenya for the first time, the smell of cinnamon and the toasted bread cooking brought me right back to my childhood. Admittedly, my own mother did not whip up a lot of homemade breakfasts for us as kids, but when she did they were incredible.
I love french toast that’s rich and soaked first in cinnamon, vanilla, egg batter and then lightly sauteed with a tiny pat of butter. I’m all about health, but in my opinion, a little butter now and then is fine, especially when you’re making french toast.
But wait, you say. You can’t have french toast without a topping! Now, I love maple syrup as much as the next person and yes, it is a natural sweetener, but it also has 50 grams of sugar per serving which would send Kenya flying into orbit. Not only is the fruit topping for this recipe naturally sweet, it’s also super healthy, packed with vitamin C, bright and colorful. If berries are out of season, you could also use frozen ones. Since I only used a tablespoon of agave (low on the glycemic index) for the fruit sauce, your little one will get all the satisfaction of the sweet flavor without the sugar high.

Cinnamon French Toast with Berry Sauce (Makes 2-4 Pieces depending on the type of bread you use)

1 Large Egg
3 Tbsp Whole Milk
1/8 Tsp Cinnamon
1/4 Tsp Vanilla Extract
2 Slices Whole Wheat Bread (4 slices if you use a more dense bread, 2 slices for a fluffy bread)
1-2 Tsp Butter

1. Whisk the egg, milk, cinnamon and vanilla in shallow dish.
2. Place 2 slices of bread in the dish to absorb the egg mixture for 1 minute. Flip and let the other side soak up the egg mixture.
3. Heat a saute pan over medium heat.
4. Melt butter in the pan and place the bread in the saute pan. Cook for 2-3 minutes or until golden.
5. Flip and cook on the other side for 2-3 minutes.
6. Cool and serve.

Berry Sauce (makes 1/3 Cup)

1/2 Cup Mixed Berries (any mix of strawberries, blueberries, raspberries will work)
1 Tbsp Agave Nectar

I was at my best friend Jillian’s store, Maxwell Dog, when I came up with this idea. Instead of giving out dog biscuits to visiting “customers,” they give them dehydrated sweet potatoes to gnaw on. She gave one to Kenya and he spent a good hour teething on it. He loved it and I knew somehow it comforted him.
I do realize that most people don’t have dehydrators, so if you don’t you can try this on the lowest setting of your oven, but it won’t be exactly the same.
I put every fruit and vegetable I could find in it over night. It was like a science project. Let me tell you, though, avocados are down right nasty dehydrated. On the other hand kiwis and cucumbers were delicious. Below is a list of my favorite, but feel free to try different produce to see what your little angel will love.
I cut everything lengthwise so baby had a big piece to gnaw on for a long time.

Fruit Teether

Bananas
Kiwis
Strawberries
Watermelon
Sweet Potatoes
Cucumbers

1. Set dehydrator to 135 degrees.
2. Slice fruit and vegetables into slices about 1/8 inch thick or smaller, lengthwise.
3. Place on trays and put into dehydrator (cooking time will vary, so check the dehydrator every few hours).
4. Serve.