It’s been a while since I wrote a new blog post. Things have been busy with a toddler running around and my pregnant body constantly getting sick! I did get a chance to make a new recipe yesterday, and it turned out so well I just had to share!
The inspiration for these little bites are Dr. Praeger’s Spinach Littles. L got to eat them at Grandma’s over Christmas, and he fell in love! I was excited too because they are actually healthy–not full of cheese like other toddler tots. The main ingredients are potatoes and spinach. Some people might not consider potatoes “healthy,” but it’s probably better than cheese. Plus, they are naturally gluten- and dairy-free! When I saw how much they cost, though…my heart sunk. $3.99 for a box of 17-18? No way. I had to make my own! I’m such a nerd I even figured out exactly how much it cost to make my own:
- Spinach $1.00
- Potatoes $.80
- Olive Oil $.50
- Spices/Salt $.10
- Arrowroot Powder $.80
- Egg Whites $.30
- Total: $3.50
Sound like the same price? You will be happy to know that my recipe make 40-42 spinach littles! That’s more than twice the amount from the store. They don’t quite look the same and have a different texture, but L didn’t know the difference. He kept begging for more “pinach!”
If you have a food processor, the recipe is super easy. Just boil some potatoes, and “mash” them in the food processor with all the other ingredients. You are basically making fancy, baked mashed potatoes. If you don’t have a food processor, you can probably use a regular or immersion blender. Here is my not-so-lovely picture of the mixture:
Then, all you do is scoop onto a baking sheet and bake for 15 minutes! It’s like baking cookies…except, you know, not. They are like cookies to my toddler, though, so I’m happy!
Let me know if you try these out. They have certainly been a hit with L, and I would love to hear how yours turn out!