Kid Approved & Diabetic Friendly

Groundhog Day Treat

Even if the groundhog doesn’t see his shadow tomorrow, it’s hard for me to even think about Spring, as our state is currently in a blizzard watch. However, we’re still anxious to see what the furry guy predicts! In anticipation of Groundhog Day, I made the kid’s these cute little treats, and they loved them!

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I made them using a homemade chocolate pudding recipe from Two Peas & Their Pod and then my own touches for the Groundhog Day theme. This particular recipe uses avocado for the base, but you couldn’t even taste them- I totally snuck that in on my kids without them even knowing it!

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For simplicity, and less sugar (since this recipe does include maple syrup), you could of course just grab a sugar-free chocolate pudding cup from the store, and you could make this snack in less than 5 minutes.

Just a fun and quick way to celebrate Groundhog Day!

Groundhog Day Treat

Yield: 10 servings

Serving Size: 1/4 cup

Groundhog Day Treat

Recipe adapted from Two Peas & Their Pod.

Ingredients

  • 1 cup unsweetened almond milk
  • 2 ripe avocados, peeled and pitted
  • 1/3 cup + 1 tablespoon unsweetened cocoa powder
  • 1/2 cup + 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/4 teaspoon ground cinnamon
  • Pinch of sea salt
  • 1 100 calorie pack Nabisco Oreo Thin Crisps, crushed
  • 10 Teddy Graham crackers

Instructions

  1. Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy.
  2. Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.
  3. Right before serving, distribute the bag of crushed Oreo Thin Crisps evenly on the top of each pudding cup, and then insert 1 Teddy Graham cracker into each pudding cup, so that only the top half of the cracker is sticking out.
http://fingerprickingood.com/2016/02/01/groundhog-day-treat/

Nutrition Facts
Serving Size 1/4 cup
Servings Per Container 10

Amount Per Serving
Calories 118.1 Calories from Fat 43.2
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 0.6g 3%
Trans Fat g
Cholesterol 0mg 0%
Sodium 40.8mg 2%
Total Carbohydrate 20.6g 7%
Dietary Fiber 3.3g 13%
Sugars 14.7g
Protein 0.8g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Cookie’s N’ Milk Breakfast Cups

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Cookies for breakfast?! I don’t think I know any kids that would protest that!

If these delicious Cookies N’ Milk Breakfast Cups don’t make your mouth water, I don’t know what will! These little cups are SO delicious, and serving them in a bowl with milk and fresh berries takes them to a whole new level of deliciousness!

Breakfast Cookie Collage

These aren’t exactly a breakfast option you should choose every day, but rather a breakfast treat. They are super filling too, so for young kids 1 will probably fill them up. These would also make a good after-school snack. No matter when you choose to enjoy them, you’re sure to love them!

Cookie’s N’ Milk Breakfast Cups

Yield: 12 Cookie Breakfast Cups

Serving Size: 1 Cookie Breakfast Cup

Cookie’s N’ Milk Breakfast Cups

Recipe source: halfbakedharvest.com.

Ingredients

  • 2 1/2 cups old-fashioned oats
  • 2 tablespoons ground flaxseed meal
  • 1/2 teaspoon salt
  • 1/3 cup real maple syrup or honey
  • 2 tablespoons peanut or almond butter
  • 1/4 cup coconut oil
  • 1 very ripe banana, mashed
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar-free chocolate chips
  • Yogurt or milk, for serving
  • Fresh berries, for serving

Instructions

  1. Preheat oven to 350F. Grease a 12 cup muffin pan with butter, oil or cooking spray.
  2. In a large mixing bowl mix together the oats, flax and salt.
  3. In a medium bowl combine the maple syrup (or honey) and peanut butter. Microwave on high for 1 minute or until the mixture is bubbling; stir to combine. Add the coconut oil, mashed banana and vanilla; stir to combine.
  4. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened. Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips.
  5. Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups.
  6. Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully scoop the cups out.
  7. Allow the cups to cool or eat warm. Serve the cups in a bowl and pour in some milk or serve over yogurt. Garnish with fresh berries.

Notes

The below calculations are only for the Cookie Cups. Milk and fresh berries are not included in the calculations.

http://fingerprickingood.com/2015/10/27/cookies-n-milk-breakfast-cups/

Nutrition Facts
Serving Size 1 Cookie Breakfast Cup
Servings Per Container 12

Amount Per Serving
Calories 204 Calories from Fat 93.6
% Daily Value*
Total Fat 10.4g 16%
Saturated Fat 6.5g 33%
Trans Fat g
Cholesterol 0mg 0%
Sodium 6.8mg 0%
Total Carbohydrate 27.7g 9%
Dietary Fiber 3.1g 12%
Sugars 8.4g
Protein 3.8g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Kid Approved & Diabetic Friendly Pre-Trick-or-Treat Meal

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Halloween is almost upon us once again. For many (especially those of you with freshly diagnosed kiddos), I’m sure the mere thought of Halloween and it’s candy-filled traditions is now the scariest part of this holiday for you. I know because I’ve been there and I admit that those first couple of Halloween’s after C was diagnosed with diabetes were pretty challenging and stressful.

After C was diagnosed with diabetes, we maintained that we never wanted to rob him of staple childhood experiences (like trick-or-treating) just because of diabetes. However, as we are all very aware, diabetes doesn’t ever decide to just take the night off either, so these holidays do unfortunately take some extra planning.

It’s taken several years, but I’ve finally learned that I need not dread the candy-filled holidays. With a good plan in place, that both you and your child have agreed on, holidays like Halloween can still be super fun and enjoyable for your type 1 kiddo.

With that in mind, this year I wanted to create a whole pre-trick-or-treating Halloween themed meal. I’ve seen so many cute ideas floating around, and I compiled the ones I thought would make the most kid and carb-friendly, balanced meal, and served it in a muffin tin. Here’s what’s inside:

Mummy Dogs (1 hot dog cut in 1/2 and wrapped in a strip of crescent roll dough and baked at 375F for 10-13 minutes)= 12 carbs
“Candy Corn” Veggies (yellow bell peppers, carrots, and cauliflower layered to resemble candy corn)= 4 carbs
Witches Broomsticks (cut 1 cheese stick into thirds, wrap one end with chives and insert a pretzel stick through the top)= 2 carbs
Clementine “Pumpkin” (1 peeled clementine with a small piece of celery inserted in the top)= 9 carbs
Dirt & Worms (sugar-free chocolate pudding cup topped with 1/2 crushed Oreo and 2 gummy worms)= 30 carbs
Silly Apple Monster (1/4 apple, strawberry slice, sunflower seeds and 2 googly eyes secured with peanut butter)= 8 carbs

Meal Total= 65 carbohydrates

Of course you can cater this to your own child’s appetite and likes/dislikes. If you’re wanting to cut back on carbs in anticipation of allowing your child to indulge in some trick-or-treating candy, just omit the dirt & worms and it will nearly cut the meal carb total in half.

Here are 3 more ideas of what you could fill your muffin tin with, that I have shared on t1everydaymagic.com:

I’d love to know…how do you navigate holidays like Halloween with diabetes? Feel free to share your tips/tricks in the comments!

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Mini Caramel Apple Pops

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I’m always sad to see summer go, but the trade-off of Fall is about as good of a swap as it gets!

This week our local pumpkin patch opens for the season and we can hardly wait! This particular pumpkin patch is no ordinary one. There are over 50 attractions and you need a map just to help you navigate your outing. And the food. Oh the food! Pretty much anything you could imagine, they have it.

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Out of all of these options, for some reason, every year, the food that seems to call C’s name most is the humongous caramel apples. Not to worry, we’ve let him indulge in the real thing before, but this year I’m prepared with an alternative that still allows him to indulge in a treat, but with much less worry. Plus, I couldn’t believe how quickly they came together, and with only a fraction of the mess! I’m thinking these would also make a good fall party treat for school.

Mini Caramel Apple Pops- 5

You can use whatever toppings you wish. We chose mini M&M’s, pretzels and Oreos. This is a good one for the kids to help make too. Just make sure they don’t go knuckle deep in the caramel, like I’m certain C would, if given the opportunity. :)

Mini Caramel Apple Pops

Mini Caramel Apple Pops

Recipe source: Tasty.

Ingredients

  • 1 apple
  • Caramel dip
  • Choice of toppings, crushed (pretzels, Oreos, M&M's, peanuts, etc)
  • Popsicle sticks

Instructions

  1. Use a melon baller and in a circular motion, scoop out mini apple balls. I got 10 balls from a small-medium apple.
  2. Insert a popsicle stick into the side of the apple with the skin. It may help to use a knife to cut a slice in the apple skin for easier insertion of the popsicle stick.
  3. Dip the mini caramel apple pop into the caramel, then dip again into bowls of topping of choice.
http://fingerprickingood.com/2015/09/15/mini-caramel-apple-pops/

Nutrition Facts
Serving Size 1 Mini Apple Ball with 1 teaspoon of Caramel Dip (does NOT include toppings)
Servings Per Container 1

Amount Per Serving
Calories 26 Calories from Fat 1.8
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.2g 1%
Trans Fat g
Cholesterol 0.8mg 0%
Sodium 13.3mg 1%
Total Carbohydrate 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 3.8g
Protein 0.2g 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Chickpea Cookie Dough Dip

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This delicious Chickpea Cookie Dough dip was a huge hit at our house! I made it for my boys for their after school snack and they went to town on it! I know that a chickpea based cookie dough dip may have you raising your eyebrows, but I’m here to tell you I was seriously blown away by how good this was! It totally tasted like cookie dough!

This comes together super quick, and many of the ingredients are likely staples that you already have in your kitchen. My boys requested that I pack this in their lunch. It was no surprise that there were no leftovers from the batch I made today, but I am totally going to make more, double the recipe, and pack it in their lunch for the occasional treat.

You’ve got to try this!

Chickpea Cookie Dough Dip

Yield: 4 servings

Serving Size: 1/4 cup

Chickpea Cookie Dough Dip

Ingredients

  • 1 cup chickpeas, drained & rinsed
  • 2 1/2 tablespoons peanut butter
  • 1 tablespoon honey
  • 2 teaspoons vanilla
  • 2 tablespoons sugar-free chocolate chips

Instructions

  1. Add the first 4 ingredients to a food processor or blender and once that is blended, fold in the chocolate chips.
  2. Eat as is, or refrigerate at least one hour before consuming.
  3. Serve with graham crackers (not included in my calculations).

Notes

Each 1/4 cup serving has approximately: 161.9 Calories, 8.3g Total Fat, 5.2g Protein, 21.3g Carbohydrates, 3.6g Dietary Fiber, 4.9g Sugar, 0mg Cholesterol, 260 Sodium.

http://fingerprickingood.com/2015/08/26/chickpea-cookie-dough-dip/

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Rainbow Fruit Skewers

St. Patrick’s Day is right around the corner. Get in the spirit of this fun holiday by making these Rainbow Fruit Skewers for your kids, or even with your kids.

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A few years back I just made a big platter of fruit shaped into a rainbow, for my kids and some kids I babysat for. While it was certainly a hit with them, it was difficult to accurately bolus C for carbs- I just had to SWAG it.

I figured there had to be a better way to go about this and so this time around I made Rainbow Fruit Skewers. Just calculate carbs for your fruit before assembling onto a skewer and it’s the perfect finger food snack, in a nice little individual portion.

These would be great to make for a classroom treat, a snack, or you could throw one in your kid’s lunch for a fun St. Patty’s Day treat. It’s an easy, fun, nutritious, and delicious idea for the little leprechaun’s in your life.

Rainbow Fruit Skewers

Rainbow Fruit Skewers

Ingredients

  • Strawberries
  • Clementines
  • Pineapple
  • Grapes (red & green)
  • Blueberries

Instructions

  1. Using skewers, popsicle sticks, or cake pop sticks, slide fruit onto stick in the following order; strawberry, clementine, pineapple, green grape, blueberry, red grape.
  2. Make as many as desired and arrange on a platter to form a rainbow.

Notes

Each skewer (containing 1 medium strawberry, 1 clementine slice, 1 bite-sized piece of pineapple, 2 grapes and 1 blueberry) has approximately: 27 Calories, 0g Total Fat, 0.4g Protein, 6.7g Carbohydrates, 0.8g Dietary Fiber, 5.4g Sugar, 0mg Cholesterol, 0mg Sodium.

http://fingerprickingood.com/2015/03/12/rainbow-fruit-skewers/

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{4-Ingredient} Cupid Ice Cream

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{4-Ingredient} Cupid Ice Cream

Yield: Makes 4 1/2-cup servigns

{4-Ingredient} Cupid Ice Cream

Recipe source: skinnymom.com

Ingredients

  • 2 bananas
  • 1/2 cup frozen strawberries
  • 2 Tablespoons milk or almond milk
  • 1/2 teaspoon vanilla

Instructions

  1. Slice bananas into 1 inch pieces. Place in a plastic bag and freeze for at least 2 hours.
  2. Remove strawberries and bananas from freezer and place in a food processor or blender. Blend until they are the consistency of soft serve ice cream.
  3. Add milk or almond milk (more or less for desired texture) and vanilla and blend until smooth and well-mixed.
  4. Scoop out with an ice cream scoop and serve.

Notes

Each 1/2 cup serving has approximately: 52.6 Calories, 0.2g Total Fat, 5.8g Protein, 13.1g Carbohydrates, 1.6g Dietary Fiber, 7.4g Sugar, 0.5mg Cholesterol, 4.3 Sodium.

http://fingerprickingood.com/2015/02/10/4-ingredient-cupid-ice-cream/

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Valentine’s Fruit & Yogurt Parfaits

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Valentine’s Fruit & Yogurt Parfaits

Yield: 1 serving

Valentine’s Fruit & Yogurt Parfaits

Ingredients

  • 1/4 cup strawberry Greek yogurt
  • 2 Tablespoons frozen (or fresh) raspberries
  • 2 Tablespoons frozen (or fresh) strawberries
  • 2 Tablespoons granola

Instructions

  1. Alternate layering all ingredients in a glass, jar or container.
  2. Serve cold.

Notes

Each serving has approximately: 107.5 Calories, 0.8g Total Fat, 6.1g Protein, 19.9g Carbohydrates, 2.3g Dietary Fiber, 10.1g Sugar, 2.5mg Cholesterol, 51.3 Sodium.

http://fingerprickingood.com/2015/02/10/valentines-fruit-yogurt-parfaits/

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