Writing a cookbook or book about nutrition/wellness in some fashion has been a dream of mine for quite a few years now. While I know I am still in school studying nutrition and my first MAJOR career goal needs to be becoming a Registered Dietitian, I can’t help but think about what the future may hold.
Watching friends produce cookbooks and other books about their passions is an absolutely amazing thing to witness. Of course, many of these friends are people I have yet to meet in person, but I am sure that when we do meet it will be like we’ve known each other for years.
I met Sonali of The Foodie Physician through The Recipe Redux, and I am so thankful for our online relationship. She produces AMAZING recipes all captioned with “Dining with the Doc” captures the essence of each meal, treat, snack, or side dish with beautiful photography and is completely inspiring. Physician, culinary school graduate, mom, AND blogger? The woman does it all.
I was literally giddy with excitement when I received her most recent book, Natural Baby Food, at my door. While I’m not a mom and I’m not expecting to be any time soon, I love being supportive of others in their endeavors and I really wanted to check out what this amazing book had to offer.
This book is an amazing resource for all moms out there. She talks about nutrition for children at various points in their development, how to make homemade baby food, how to cultivate an adventurous eater, and she provides recipes (for early baby food and actual meals that adults can enjoy too!) that you will have in your archives for years to come. I flipped through the book and found a wonderful recipe for Pumpkin Banana Snack Bites, and I just happened to have ALL of the ingredients around my kitchen.
These snack bites are just as simple and delicious as they sound. I’ve made my fair share of snack bites, but I haven’t made any that were of the baked variety quite like this. They came together in a jif, freeze well, and are the perfect size for an afternoon pick-me-up, post lunch sweet treat, or even fuel before hitting the gym.
The only substitution I made was using maple syrup instead of honey, simply because that is what we had on hand and they still turned out wonderful! Brian is looking forward to packing these in his lunchbox this week 🙂
I hope you get a chance to try out these little bites (great for adults AND children!), and be sure to get a copy of her book. The book is already for sale, so all you have to do is click the link to check out this wonderful resource.
- ½ cup canned pumpkin puree
- ½ cup peanut butter
- 1 medium ripe banana, mashed
- ½ cup old-fashioned oats
- 1 egg
- 1 Tbsp honey (or maple syrup)
- 1 tsp vanilla extract
- ¼ cup chocolate chips (can substitute chopped dried fruit like cranberries or dates)
- Preheat oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine all of the ingredients and mix well. Spoon the batter into a greased mini muffin tin.
- Bake in the oven for 20 minutes until cooked through. Cool and serve (the bites can also be frozen).