Have a baby and you don’t know what to prepare for its next meal? Preparing food for babies can be a bit strenuous at times. Adults will eat anything you make, but proper and healthy nutrition is very important for babies.

Veggies and fruits are a pretty important cog in the ‘wheel’ when it comes to your baby’s diet. However, since they won’t eat broccoli and other stuff fresh, you must think of unique ways to incorporate the veggies into meals and mask their taste and flavor.

At a loss for new recipes? Don’t worry – we’ve got your back. We’ll show you how to prepare the perfect scrambled eggs with vegetables that your baby will fall in love with.

The Perfect Scrambled Eggs & Veggie Meal for Your Baby

Ingredients

• ½ a zucchini
• 2 small carrots
• Broccoli
• 1 egg
• Olive oil
• A bit of yogurt
• A pinch of salt and pepper

Preparation

Boil the veggies and smash them to a paste when soft. Whisk the egg, add salt and pepper, then add the veggies in and fry everything in olive oil. Once the delicious scrambled eggs with veggies is done, you can serve it. Trust us – your baby’s going to love it.

Hello, and Happy Friday! This is Stephanie from Steph in Thyme, and today I’m sharing a recipe for a healthy – yet protein packed – breakfast. Bursting with blueberries, this Blueberry Chia Breakfast Pudding is thick and hearty, yet light and refreshing for a summer morning.

If you’ve never experienced chia pudding before, I have the weekend activity for you. Chia Seeds are among the healthiest foods on the planet, packed with fiber, protein, and Omega-3 fatty acids. While chia seeds are flavorless, it’s the texture that takes some getting used to. These teeny tiny little seeds expand and swell when placed in liquid, soaking up to twelve times their dry weight. They transform into little gel-like globules, which makes consumption a bit of a slippery endeavor.

I’ll admit, chia pudding took some getting used to because of its flubber-like consistency. Now that I’ve accepted how chia pudding feels on my tongue, I can’t get enough. I’ve made a Papaya Coconut Chia Pudding and eaten it for both breakfast and dessert on the same day. This version embraces summer blueberries, ripe and plump, for a colorful and healthy start to the day.

The pudding itself is very easy and quick to put together. Simply purée almond milk, blueberries, and agave in a blender and combine with a quarter cup of chia seeds – a little bit goes a long way! You can chill the chia pudding overnight and eat it first thing in the morning, or allow it to chill the day of for 2 to 4 hours. If you don’t want to use almond milk, you can use cashew milk, soy milk, or coconut milk instead.

Once the chia pudding has chilled and thickened, divide it into bowls and top with your favorite granola and additional blueberries. While thick, the pudding is also light and refreshing – the perfect way to start the day in summer.

I would love to hear from you. Are you a chia pudding fan? What’s your favorite way to prepare it? If you try chia pudding for the first time, let me know what you think!

Print Recipe

Healthy Blueberry Chia Breakfast Pudding

Prep Time10 mins

Ingredients

• 1 cup unsweetened almond milk
• 3/4 cup + 1/2 cup ripe blueberries, divided
• 1 tbsp agave or other natural sweetener
• 1/4 cup chia seeds
• Favorite granola or dry cereal for garnish

Instructions

• In a blender, combine almond milk, 3/4 cup blueberries, and agave. Blend until smooth.
• Pour the contents of the blender into a medium bowl. Add the chia seeds and stir until well combined. Cover and refrigerate for 2-4 hours, stirring occasionally to break up any chia clumps that may have formed. Pudding is ready when it has thickened, the chia seeds softened.
• Divide the pudding into 2 bowls, for larger servings, or 4 bowls, for smaller servings. Top with additional 1/2 cup blueberries and granola, if desired. Serve immediately.

By now y’all should know my families love of pumpkin recipes. If not, well, just know that we LOVE them! There’s so many ways you can incorporate pumpkin into your cooking and baking to come up with delicious foods! This past weekend we whipped up one of our favorite muffin recipes, these amazing Pumpkin Chocolate Chip Muffins – a great breakfast or snack for the whole family to enjoy.

For those that have been following here for awhile, you may remember our original Pumpkin Muffin recipe, or maybe our Pumpkin Breakfast Scones. Both are still super yummy and a great breakfast or snack option! This new recipe is a bit different, resulting in a bit more ‘creamy’ to the muffins.

My kiddos gobbled these up so fast, I was tempted to make another batch that same day! They’re PERFECT for a good, filling breakfast or for an afternoon snack. Plus, of course, easy to make in a hurry.

Note: Makes roughly 32 muffins filled 3/4 way full

Ingredients

• 4 cups Flour
• 2 tbsp. Baking Powder
• 1 tsp. Salt
• 2 Eggs
• 2 cups Sugar
• 1 stick Butter, melted
• 2 1/2 cups Pumpkin (canned)
• 1-2 cups Sour Cream
• 2 tbsp. Vanilla
• 2 tbsp. Pumpkin Spice (more if desired)
• 1-2 cups Chocolate Chips

Directions

1. Preheat oven to 350 Degrees F. Spray or line your muffin trays, set aside.
2. In a large bowl, mix the eggs, butter, pumpkin, sour cream, vanilla and sugar. Add in the baking powder and salt, then slowly add the flour until well-combined. Stir in the pumpkin spice and chocolate chips to taste.
3. Fill the muffin cups 2/3 of the way full. Bake for 25 minutes or until done. Allow to cool a bit before serving.

You’ll love the pumpkin flavor and moistness in every bite, plus the chocolate is a good way to start any day, if you ask me!