Kid Approved & Diabetic Friendly

Toddler Tuesday 2.16.16

As you may recall, this past September I started sharing homemade baby food recipes here on FPG. My goal in doing that was to reach those families with itty-bitties who are navigating life with diabetes.

My daughter is now 14 months old, and I want to continue with that mission of reaching those families with little ones. Although my daughter is not diabetic, I thought I would pick one of her meals with you to share each week, with the carbohydrate breakdown. I’ll call this new series “Toddler Tuesday”.

I feel like in recent months I’ve heard from several different families with really little kiddos that have been diagnosed with type 1, so hopefully some of you will find it helpful. I sure wish I had had something like that when C was diagnosed at 21 months old!

Of course, those of you with older kids can also use the ideas presented in this series and just make the portions bigger. So there should be something here for everybody.

I hope you enjoy it!


Here’s this week’s Toddler Tuesday meal, assembled inside the Beaba Multiportions container. I really like these compartmentalized containers so that my daughter can see each of the different types of food she has in front of her. When we use a regular plate, she will quickly dump the contents of the plate onto her highchair tray and in a matter of seconds everything is mixed together. In these Baeba containers, she doesn’t tend to dump anything out and she likes to make her away around to each kind of food one at a time. Here’s the contents of this week’s lunch:

French Toast (recipe below)= 15 carbs
Fresh Fruit (pomegranate seeds, strawberries, raspberries, blueberries, grapes, kiwi, & mango)= 10 carbs
Gouda Cheese= 0 carbs
Frozen Peas= 2 carbs
Avocado= 2 carbs
Bacon= 0 carbs

Meal Total = 29 carbohydrates

French Toast

Recipe source: Deceptively Delicious cookbook by Jessica Seinfeld


  • 4 large eggs
  • 2 tablespoons banana, pineapple, sweet potato, carrot, butternut squash or pumpkin puree
  • 1/4 teaspoon cinnamon
  • 4 slices low carb bread
  • Nonstick cooking spray
  • 2 teaspoons butter


  1. In a shallow bowl, whisk the eggs, puree, and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 minute.
  2. Coat a nonstick griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the butter. When the butter sizzles, add the soaked bread slices and cook until golden brown on the outside, 2 to 3 minutes per side.

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