Easter themed food art for kids

Hello Again!

With Easter nearly upon us, I have been in the kitchen experimenting with some Easter themed food art! As always I want the food the babies eat to be free from refined sugar and unprocessed. I know there will be a lot of oppurtunities for chocolate over the Easter period and I want to balance that out with healthy fun meals for the kids. These are all very simple and my two loved them!


This Miffy-inspired bunny is made out of a wholewheat wrap with cream cheese on top. I used blueberries for the eyes and dried seaweed for the mouth. I cut the letters out of a wrap using letter cutters that I bought in Tiger.


This little Easter chick is simply a chopped pineapple with carrot slices for feet, nose and hair. I used banana and blueberries for the eyes. The bowl was €3 from Dunnes Stores as part of their Easter range.


I made this little bunny out of sugar free pancakes, the recipe can be found here! I used banana slices and pomegranate to do the paws and I dipped a slice of banana in dessicated coconut to make the tail. We also had a fruit salad with raspberries, blackberries and pomegranate. I cut out Leos name in apple using the letter cutters from Tiger. The little ‘carrots’ are just orange salad peppers and cucumber.


I bought silicone moulds to make sugar free chocolate Easter Eggs for L, but got side-tracked making these! These are frozen smoothie Easter eggs in a bowl of natural Greek yogurt. I simply mixed raspberries, strawberries, blackberries, chia seeds and a little yogurt in a blender, and then poured the mixture into the silicone mould and popped it into the freezer. Once it was fully frozen I peeled the silicone mould off and popped it into a bowl of greek yogurt. L thought he was getting ice cream for breakfast so he was delighted with these. He was determined to eat it while it was frozen so he hacked away at it. Alternatively you can wait a few mins before serving until they have softened up a little bit!


This little bunny is made out of French toast! I used a sugarsnap pea to make the grass. We had a fruit salad with kiwi and grapes (cut into eights) and natural greek yogurt with chia seeds, crushed hazelnuts and fresh blueberries.


These little ‘carrots’ are just cheese on brown bread with a few sprigs of basil. I used our letter cutters to cut out Baby I’s name ( yeah I know the picture is a dead giveaway of her real name!). We had these with pomegranate and raspberries. Yum!


I found these little bunny bowls in TKMAXX last week for €3 and I knew they would be perfect for our porridge. I topped Baby I’s porridge with dessicated coconut, apple for the snout, blueberries and bananas for the eyes and some natural fruit winders for the whiskers. You can play around with different toppings to create your own masterpieces!img_20160319_084810.jpg

I tried another Easter chick, this time with scrambled eggs, carrot, and blueberries. This one is so so easy and makes for a lovely breakfast for Easter.

Well that’s all I’ve got for now. Follow me on Instagram and Facebook for more daily food art and toddler meals and don’t forget to follow the blog!

Bye for now!

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