Recipe

It's been a while since I've posted on some toddler friendly food, but last night we stumbled across a big hit with Annie Chun's Noodles . I had picked up a box of the Chow Mein Noodles with Sesame Peanut Sauce at the store to try and was so pleasantly surprised at how much he enjoyed it.

I decided to go with a vegetarian version of the dish, using the noodle and sauce kit, 1 cup shredded carrots and two cups steamed broccoli. Morgan snacked on the shredded carrots while we waited for the noodles to boil. The size was perfect for a little guy with fewer teeth and he ate them raw--sort of like "carrot fries".

I added the carrots to the boiling water with the noodles and let it boil for four minutes, drained it, and tossed it with the included peanut sauce. I gently folded the steamed broccoli into the dish at the end so that it would not fall apart. We garnished this with some sesame oil (included in the kit) and toasted sesame seeds.

Morgan chowed down enthusiastically and asked for seconds. This is a very quick and easy dish that you could add meat to or any number of varied veggies and proteins.

Two Toddler Thumbs Up!

Planning Family Meals

I haven’t been keeping up with my blog reading over the holidays, but seeing Carissa’s post on New Year’s Resolutions got me thinking about a new nutrition post.


Her resolution to plan weekly meals for family to ensure that everyone sits down for a meal together is a topic that is near and dear to my heart. Children who eat at the family table are more likely to eat fruits and vegetables, less likely to be overweight or obese, and are also more likely to develop language and interpersonal skills at an accelerated rate.


Planning meals for a week isn’t difficult—it just takes 20-30 minutes to sit down and make a list. I typically choose one recipe source—such as a favorite cookbook or website—as an inspiration. For my post, I am using the Kraft Foods website: http://www.kraftfoods.com/ it is an easy to use site that features lots of pictures and recipes organized by nutrient content, ease of preparation, or even ingredients in your pantry.


Next, think about the week ahead—what will you be doing? Which days do you have time to spend in the kitchen and which days are going to be hectic? For example, Morgan has speech therapy one afternoon a week and I try to plan something very easy on that day. I might use leftovers from the night before or a frozen item like tortellini with marinara to make a quick meal.


Also think about foods that your family enjoys—I try to balance foods that I enjoy with things that Jeremy likes and then add a few unknowns. That way I can be sure that I won’t end of with a week of unpopular and unfamiliar meals.


Last, think of variety. It’s easy to make an entire week’s menu out of chicken or an entire menu out of casseroles—but you can get bored with the same foods and textures very easily! I try to incorporate a weekly vegetarian meal as well as a balance of lean proteins and grains.

Monday: Cheesy Chicken and Salsa Skillet with fresh fruit salad
Tuesday: Pork Medallions with Cranberry Stuffing with green salad
Wednesday: Fiesta Chopped Salad with dinner roll
Thursday: Spinach stuffed portablello mushrooms with rustic bread salad
Friday: Tropical Salsa Burgers with baked sweet potato spears

The Kraft Foods website will give you nutrition information for your recipes as well as print a grocery list for you to bring to the store. I keep a binder at home full of my favorites so that I can grab a page and head to the store for a quick last minute meal.


You might even try making a cycle menu for your family—by planning out 3-5 weeks in advance and then repeat at the end of each cycle. This is a great way to use seasonal foods and you can plan ahead. It’s also easy to break the monotony by changing 1-2 meals each week for variety.

Family Dinner: Two Ways

Like most families, we are short on time right now. I wanted to share a family dinner idea that worked out very well for us last night. It involves one set of ingredients and makes a delicious meal for toddlers and adults.

Ingredients:
1 rotisserie chicken (available at your local deli)
1 pkg Ciabatta rolls (or any type of sandwich roll that you prefer)
carrots
pineapple (fresh from the salad area of grocery store)
feta cheese
olive oil, balsamic vinegar, salt and pepper
Basil

Adult Meal: Chicken and Feta Sandwich on Toasted Ciabatta with steamed carrots and fresh pineapple.

Toast bread for sandwiches and drizzle with olive oil and balsamic vinegar to taste. Top with shredded chicken, fresh basil leaves, and crumbled feta. Add salt and pepper to taste. Serve with carrots and pineapple

Toddler Meal: Roast chicken with steamed carrots, fresh pineapple, and ciabatta toast with butter.

This week--new recipe

The photo has nothing to do with my post, but I have wanted to post it for so long! This is Morgan with Kristin's beautiful daughter ,Lilly, last summer. I really wanted to post each day for National Blogging Month--but it just isn't happening. Morgan has been sick, Jeremy has been working long hours, and I have been juggling home and work.

I stumbled across a new recipe last week--I had bought some more butternut squash, which is one of Morgan's favorites. I wanted to add protein to it and had just bought some almond butter at Sun Harvest. Morgan is still not a huge fan of meat--so I use a lot of beans, nuts, cheeses, and eggs to add protein to his meals.

Cinnamon Apple Squash with Almond Butter

• one package of peeled, chopped butternut squash (or you can chop and peel 1 med)
• one 4 oz container of natural apple sauce
• 2 tbs almond butter
• cinnamon (to taste)

Steam squash according to package directions (5-8 minutes if using whole squash)

Mash squash with apple sauce and almond butter. Add cinnamon to taste.

Makes 3-4 servings

Happy News--after nearly a week of fever and fussiness, the little guy has his 7th tooth!

Also, Jeremy's parents will be here at the end of next week :)

New Recipe to Try

Photo has nothing to do with post--but isn't Jeremy reminiscent of Velma on Scooby Doo?

Last night, I may have overdone it on the fiber...



I have made jokes about my meat loaf in the past--Jeremy likes to call it "veggie loaf" because of the scarcity of beef. I use 97% ground sirloin and add veggies for moisture. Last night's batch had carrots, red bell pepper, shallots, flax seeds, whole oats...you see where this is going. The family verdict was "flaxy, but good." Then about an hour later our stomachs began to swell and the house mantra was "pull my finger".



My point--and I do have one! Is that sometimes you have to keep trying new things to discover great family recipes





I found this on Parenting.com and thought it sounded like something our family would enjoy. I have been growing basil in our bathroom--don't laugh--the lighting is best there! And this would be a great way to use some of our fresh herbs.



Smashed peas with rice



This dish can be made in about 20 minutes and serves four people. The mashed peas are also good as a dip with toasted pita bread or crackers -- a great way to sneak in veggies.


1 cup rice

2 Tbs butter

½ small onion, finely chopped (about ½ cup)

1 clove garlic, minced

10-oz package frozen peas

Pinch salt

¼ cup chicken broth

30 basil leaves (about 1 cup loosely packed)

1/3 cup grated Parmesan cheese


1. Prepare rice according to package directions.

2. Meanwhile, melt butter in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until quite soft but not brown, about 8 minutes. Add the garlic and cook 2 minutes more. Add the peas and a pinch of salt, stir thoroughly with the garlic and onion mixture, then add the chicken broth. Cover pan and bring to a boil; boil 2 minutes (not more, or the peas will be overdone).

3. Remove from heat and transfer contents to the bowl of a food processor.

Add the basil leaves. Process for about 15 seconds, until the peas are beginning to be mashed and the basil is chopped but there are still many whole pieces of pea in the mixture. Combine thoroughly with the cooked rice and Parmesan cheese. Serve immediately.

Healing Foods

For our second nutrition discussion topic, Jess and I chose "healing foods".

This stems from the belief that choosing a variety of healthy foods can help prevent disease. I could have talked all day--so I had to limit myself a bit! I love that Jess and I could tackle the same topic with very different ideas --which makes for great discussion. And for the record--we are big fans of flax seed meal in our house as well. Delish!

The RD Perspective: Foods with Healing Benefits

Antiviral Foods:
Foods such as citrus fruits,melons, strawberries,broccoli, bell pepper, tomatoes, and potatoes all contain Vitamin C. They have the ability to boost the immune system by helping it to fight viruses. There is numerous research to support that these foods help us fight off common colds, and other respiratory ailments.

Antibacterial/Antibiotic Foods:
Honey, onions and garlic contain properties that fight infection. They can be eaten or even applied topically for wound care. Before modern medicine, ear infections were treated with garlic water applied to the ear and wounds were dressed with garlic or onion poultice's and sometimes sealed with honey.

Honey is an amazing food--managing to be antiviral, antibiotic, and antibacterial--as well as having a shelf life of FOREVER. I use honey in the winter as a moisturizing face mask--just apply to clean dry skin and rinse away after 5 minutes. You wouldn't believe how soft your skin feels!
Berries: Cranberries, blackberries, and blueberries have all been shown to prevent/reduce urinary tract infections by reducing bacteria in the urinary tract, bladder, and kidneys.

Antioxidants:
On any given day, our cells are constantly breaking down and repairing themselves. Oxidants are unhealthy bi products of this process and are believed to cause cell damage and even cancer. Consuming foods high in Antioxidants helps to prevent and repair damage.
Foods high in antioxidants include green and black tea, and deeply colored fruits and vegetables. These foods may be able to inhibit tumor formation and prevent/reduce the risk of certain cancers. With antioxidants--many of the benefits change with the color of food that you eat--so it is good to consume a wide variety of antioxidant rich fruits and veggies weekly.

Antioxidant Rich Black Bean Chili
2 cups cooked black beans
1/2 med onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
3 medium carrots, chopped
1 can diced tomatoes, undrained
1/4 c cilantro, chopped (optional)
1tbs olive oil
Heat olive oil in large skillet

Add garlic, saute 2 minutes

Add onion, saute 3-5 minutes until translucent

Add bell pepper, carrots and saute 4-5 minutes

Add black beans and tomatoes

Reduce heat, cover, and simmer 10-15 minutes for flavors to combine

Serve garnished with chopped cilantro
I serve this with green Chile corn bread and garnish with avocado and shredded cheese. Morgan likes it all mixed up together--with avocado and cheese--minus the cilantro :)


The Average Mom Perspective: Jess

Here are just a couple things that I have found to be useful healing tools as a mom...and a new type of product I just discovered that I thought some of you would be interested in.

FLAX SEED: One of the most successful healing foods I've witnessed in action is flax seed. Not only is it rich in Omega-3 fatty acids and vitamin B...it is very high in fiber. Most Americans do not get enough fiber in their diet. A high fiber diet lowers cholesterol and promotes cardiovascular health. It can also aid in weight loss. And, lets just say it...it helps you poop. Most of us have seen our kids suffer with constipation at one time or another...and it is NOT fun. Flax seed meal is a safe, natural remedy and can be found at most health food stores, usually in the refrigerated section. If Phoebe is having an "issue" I usually sprinkle 1-2 teaspoons of flax seed meal on yogurt, oatmeal or whatever and she goes within a couple of hours. I have recommended this to many other moms (and others...you know who you are) and all have had positive results. So, keep some handy in the fridge...you never know when you might need it.

FISH OIL: Fish oil is a great source of DHA and has been shown to support brain and eye development in young children. It has also been linked to improving focus, mood, learning and positive behavior in kids. Phoebe takes a 1/2 teaspoon of Nordic Naturals Children's DHA daily. Make sure to check with your pediatrician first.

WHOLE FOOD VITAMINS: Ideally, if we are eating right, there is no need to take additional supplements...but this is pretty tough for most of us to accomplish. The vitamins I have always taken are the ones sold everywhere. I never thought about what they were made of, I just took them because I was told they were good for me. When you think about it, they are pharmaceuticals in a way...they are created in a lab with chemicals. Hmm, not natural at all. What I didn't know until recently, is that there are vitamins created with real food. They take whole foods from nature that are grown organically, or microalgae and other superfood supplements, and dry them, grind them up, put them into powders, and then encapsulate those powders or shape them into pills or tablets. Cool right? And easier for our bodies to process and absorb. After all, we are made to digest food, not synthetic chemicals. I plan on going to my local coop to do a little more research and give some a try.

Kids eat the funniest things!

Rebel pose after stealing the last piece of brie from the tapas plate!

Waitress! More brie, please!

I got an email yesterday asking for suggestions for finger foods for a little guy the same age as Morgan. It made me start thinking about all of the weird things our kiddo has eaten and LOVED since being home.

Jeremy and I are "foodies" and love trying new stuff. We took Morgan to a bistro in New Mexico a few weekends ago and were totally surprised when our little guy HOUSED the cheese plate. We had ordered some "safety foods" for him--sweet potato fries, and a mild cheese to try.

Not our guy! Although he did stuff his share of sweet potato fries into his little mouth, he greedily ate most of the Asiago Cheese and Brie. He also took such huge bites of Jeremy's Kobe beef burger that we were cracking up! He devoured crostini with olive tapenade and garlic butter as well. Tell me again why this dude is not as big as a house??

Finger foods--here are some of Morgan's top faves.

Mozzarella cheese sticks

Quesadilla strips (cream cheese and cheddar, bean and cheese)

PB Squared Sandwich strips (pumpkin butter and peanut butter)

Morningstar Farms "Chicken" nuggets

Pretzles, Crackers, Cereal squares

Cucumber, apple, pear, plum, clementines, mandarin oranges

Avocado chunks

Breaded Tilapia Strips

Slices of boiled egg

Diced cooked carrots, sweet potatoes, winter squash

Home fries

Chopped grapes

Melon

Green beans

Lettuce (yep, raw lettuce)

I try very hard to serve Morgan exactly what we eat--just with modified textures or seasonings so that he is used to our style of eating. But, I do notice that he is a bit fickle. Things that go over well one day might not the next.

What are your children's favorites? I would love some suggestions!

Healing Foods

For our second nutrition topic, I chose "healing foods". This stems from my belief that choosing a variety of healthy foods can help prevent disease. I could have talked all day--so I had to limit myself a bit.

Antiviral Foods:

Foods such as citrus fruits,melons, strawberries,broccoli, bell pepper, tomatoes, and potatoes all contain Vitamin C. They have the ability to boost the immune system by helping it to fight viruses. There is numerous research to support that these foods help us fight off common colds, and other respiratory ailments.

Antibacterial/Antibiotic Foods:

Honey, onions and garlic contain properties that fight infection. They can be eaten or even applied topically for wound care.

I have heard of naturopaths recommending a garlic paste for ear infections--easier to use for frequent infections as the body does not build up a resistance. And, I have read about the powerful healing properties of honey when applied topically or taken as a daily supplement.

I use honey in the winter as a moisturizing face mask--just apply to clean dry skin and rinse away after 5 minutes. You wouldn't believe how soft your skin feels!

Berries: Cranberries, blackberries, and blueberries have all been shown to prevent/reduce urinary tract infections by reducing bacteria in the urinary tract, bladder, and kidneys.

Antioxidants:

On any given day, our cells are constantly breaking down and repairing themselves. Oxidants are unhealthy bi products of this process and are believed to cause cell damage and even cancer. Consuming foods high in Antioxidants helps to prevent and repair damage.

Foods high in antioxidants include green and black tea, and deeply colored fruits and vegetables. These foods may be able to inhibit tumor formation and prevent/reduce the risk of certain cancers. With antioxidants--many of the benefits change with the color of food that you eat--so it is good to consume a wide variety of antioxidant rich fruits and veggies weekly.

Antioxidant Rich Black Bean Chili

2 cups cooked black beans

1/2 med onion, chopped

1/2 red bell pepper, chopped

2 cloves garlic, minced

3 medium carrots, chopped

1 can diced tomatoes, undrained

1/4 c cilantro, chopped (optional)

1tbs olive oil

1. Heat olive oil in large skillet




2. Add garlic, saute 2 minutes




3. Add onion, saute 3-5 minutes until translucent




4. Add bell pepper, carrots and saute 4-5 minutes




5. Add black beans and tomatoes




6. Reduce heat, cover, and simmer 10-15 minutes for flavors to combine




7. Serve garnished with chopped cilantro

I serve this with green Chile corn bread and garnish with avocado and shredded cheese. Morgan likes it all mixed up together--with avocado and cheese--minus the cilantro :)

Recipe

Claire modeling her new Halloween Costume

As you might have guessed from the unattractive black screen--I am having Blogger issues. The other day I almost wiped the entire blog out and still haven't recovered my links and html data.

Work is still crazy busy this time of year, but I wanted to share a great autumn recipe!

Apricot Oatmeal: Serves 3-4 depending on how much your hubby eats!

2 cups Old Fashioned Oats
1.5 cup Milk
1 3/4 cup water
1 cup chopped apricots (I used a 6oz can drained--no fresh available this time of year)
pinch of salt (optional)

Add Milk and Water to pan with pinch of salt
bring to a boil
Add Oats and chopped apricots
Reduce heat to low and simmer 5 minutes until liquid is absorbed to desired consistency

We add lots of smart balance to Morgan's bowl and plenty of toasted pecans to ours!

Apricots are a wonderful source of Vitamin A--for growth and development. **If you plan to use dried apricots, choose an unsulfured variety and add with the water and milk so that they will be soft when you serve them.

Enjoy!

** A big congratulations to the CAS families on their way to pick up their babies this month! After a long wait-many over 200 days--more little ones are coming home!

Let's talk about Nitrates

Please see my post below introducing our Nutrition Blogging Partnership!

Jess--Healthy Mom perspective

If I had to pick one thing that parents should consider eliminating from their child's diet, it would be nitrates. When I first heard about these nasty things and what they have the potential to do I was absolutely floored. Why are these things on the market? How could I have not known how bad they were? Because it is a dirty secret they don't want us to know.

Nitrates are a preservative found in things like lunch meat, hot dogs and bacon (and all other cured meats). Their initial purpose was to prevent botulism. However due to modern refrigeration methods, today their only function is cosmetic...it preserves the pink color in the meat.

When nitrates mix with the gastric juices in the human stomach they become carcinogenic. At least 3 studies conducted in this past year alone have found a connection between nitrates and cancer of the oral cavity, urinary bladder, esophagus, stomach and brain. In a study conducted between the years of 1980 and 1987 they found that children eating more than 12 hot dogs per month have nine times the normal risk of developing childhood leukemia. Another study found that children born to mothers who consumed hot dogs one or more times per week during pregnancy had approximately double the risk of developing brain tumors. Children who ate hot dogs one or more times per week were also at higher risk of brain cancer. Just think, most kids take lunch meat in their lunches EVERY DAY!

Some of you may have heard that nitrites are found in many green vegetables like spinach, celery and green lettuce. This is true, however the consumption of these vegetables is not harmful as they contain Vitamin C and D, which serve to inhibit the formation of (bad) N-nitroso compounds.

The good news is that many food companies now offer nitrate free products. We have tried many of them. Some are great, some are gross. They are more expensive...but really it seems inconsequential when all is said and done.

The healthiest option would be a meatless alternative (soy based products). You can find anything from fake bacon, chicken patties, burgers, sausage, hot dogs, corn dogs and lunch meats. Some brands we like are Tofu Pups and Morning Star Farms. These are available at coops and health food stores as well as some major chain grocery stores. I know this is a big leap for most of us. Phoebe loves the stuff, but the transition has been way harder for Paul and I...so we tend to go with nitrate free meats. The best nitrate free actual meat hot dogs we found are by Applegate Farms. They run in price from about $3.98-$5.98 (the cheapest I found at Trader Joe's). They have hot dogs made of chicken, turkey and beef. They have more texture and take a bit to get used to, but now I could never imagine eating a regular hot dog (these taste like REAL meat).

The best nitrate free lunch meat and bacon products hands down are from Hormel (shocking, I know). The product line is called Natural Choice and they offer quite a selection and it tastes good. It is available at most chain grocery stores which is very convenient. Oscar Meyer's nitrate free bacon was a bomb in our opinion...no flavor.

Just a final note...because the nitrate free meats are not chuck full of preservatives, we tend to freeze them if they are not used within 7 days. Also they should not be left sitting out at room temperature for very long either. I haven't heard of any issues, I just tend to be on the safe side.

For more info check out:


Cancer Prevention Coalition
Kids Eat Great

Nitrates--Jen "The RD perspective"


Although there is some research to suggest that excessive use of nitrate cured foods can be harmful, many reputable studies have proven that the additive is safe in moderation.

The Food and Drug Administration and National Academy of Science studies in the 1980's as well as in year 2000 did not find a conclusive link between moderate consumption and cancer. It was recommended that the additive remain as a way to prevent botulism. The DART committee did not find significant evidence to ban the food additive from the GRAS (generally recognized as safe) list.

The USDA did mandate that Vitamin C be added to these cured products to offset the body's conversion to Nitrite. In addition, it has been shown that nitrate levels in preserved meats have decreased dramatically over the last 20 years and are often measured at 1/10 of the 200 parts per million limit set by the USDA.

Some organizations recommend no more than 12 servings of nitrate cured foods per month and most schools and daycares limit hot dogs to 1 serving per week as a precaution. An added preventative measure could be to serve a vitamin C rich food such as tomato, strawberries, or oranges with the meal to further prevent the conversion to Nitrite in the body.

Processed meats, such as hotdogs, bacon, Spam--etc...are often the "food of the poor" and consumed in excess by low income populations. We also have to look at low fruit and vegetable consumption in these groups as well as living near areas with water and air pollution. Each of these factors also raises the risk of cancer.

The best known method of cancer prevention is to eat a diet high in antioxidant rich fruits and vegetables and to consume red meat/processed meats sparingly. Parents should avoid smoking--especially near their children--and encourage a lifestyle of physical fitness.

In our house, I might serve hot dogs twice per year--and like Jessica, I choose soy products most of the time. Morningstar farms makes a great soy corndog and there are many other foods that you can add to a hot dog bun--such as the banana hotdog (A banana with peanut butter as the "mustard") or a mozzarella cheese stick "dog" with some marinara sauce for dipping.

Nitrate free products are prone to quick spoilage and should be frozen until use. They are also different in appearance from the hot dogs that we are used to--turning brown quickly and tend to have lower customer appeal than the nitrate cured products.

Hot dogs are a quick and convenient food that is popular with most children--but I would not consider them and "every day" food when they are loaded with preservatives and often very high in fat.

That said, I wouldn't worry about my child having the occasional hot dog at a party or family gathering because we emphasize fruits and vegetables which are high in antioxidants on a daily basis and life is all about living :)

**More resources

http://www.usda.gov/

http://www.medem.com/MedLB/article_detaillb_for_printer.cfm?article_ID=ZZZ80XEN0IC&sub_cat=380

http://www.extension.umn.edu/distribution/nutrition/DJ0974.html

Thoughts on Peanut Allergies

A grainy photo from the "wild life cam" showing the elusive monkey pajamas and the nocturnal habits of Morgan and his faithful chihuahua Claire :) Also a good indicator of how tiny our little one is! Remember, Claire is 3.5 lbs.

I got a comment from Alyssa regarding introducing nuts to the little guy. It can be a bit scary to try them out--given that nuts are a top allergen and the allergies can be fatal.

Most pediatricians recommend holding off on introducing nut products until 3 years of age if there is a history of nut allergy in the family or if the child has asthma or eczema. However, you can introduce nut butters as early as the age of 1 provided that you are cautious. I recommend going to the http://www.foodallergy.org/ website for more information or talking to your pediatrician first.

Signs of a nut allergy:

hives
difficulty breathing or asthma symptoms
swelling of the mouth or throat
vomiting or diarrhea
loss of consciousness

Morgan does have a history of eczema--but with his low body weight and small stature, I decided to introduce peanut butter after his first birthday because it is a concentrated source of calories and rich in fat for development. That said-I introduced the peanut butter when my husband and I were both at home (he is a physician--and I kept a close watch on him)

Peanut butter can also be a choking hazard-- The first time I offered it to Morgan, I spread a thin layer of it on a graham cracker and gave it to him with his snack. I knew that the other foods he ate were already well tolerated--so if he showed any sign of allergy it would be the peanut butter.

The next day, there had been no effects so I introduced a larger amount. He loves the taste of peanut butter and it has been a wonderful way to increase the amount of calories that he takes in without adding a lot of bulk to his diet.

We now add peanut butter to oatmeal, pancakes, mashed sweet potatoes, and graham crackers. Yesterday, Morgan ate his first peanut butter sandwich with pumpkin butter on wheat bread. I was pretty nervous about him choking on the sandwich so I held it for him to bite. This turned out to be a wise choice, because he loved the taste and wanted to pack as much into his mouth as possible!

If you've ever seen the baby "chipmunk cheeks" you know what I am talking about! He stuffs the food in and when his mouth is full he dumps it all back out. YUCK.

Real Men Eat Chickpeas

Actually not a photo of the little guy eating his chick peas last night--but look how cute he is learning to use his spoon!



Last night, I made "Mediterranean Chickpeas". I had been reading "Sarah's Blog" which include lots of amazing recipes for her family and have had chickpeas on the brain. As Jeremy is not fond of beans other than the black beans and rice that we have agreed on as a vegetarian dish that the whole family enjoys--I waited until he was on call to try this latest masterpiece.



Mediterranean Chickpeas

(Serves 1 adult and 1 baby--best to double or triple if you are feeding more as an entree)



2 cloves garlic--minced

1 can chickpeas drained and rinsed

2 chopped medium vine- ripened tomatoes

2 cups fresh spinach (definitely use more if you love spinach!)

1/4c fresh basil

balsamic vinegar to taste

coarse salt



Heat Skillet to Medium High:

Sautee garlic in olive oil--add chick peas and cook through.

Add tomato, cook for 5 minutes until most liquid evaporates

Add spinach and cook until wilted (about 2-3 minutes)

Add basil, balsamic vinegar and coarse salt



**I added parmesan cheese to finish off the dish and it was delicious!

It has been a goal of mine to increase the number of vegetarian dishes that our family eats. However, it is also a challenge with a husband that eschews beans and tofu and most leafy greens. From time to time I will be posting some of the success stories. I want Morgan to have exposure to a wide variety of nutritious foods as he grows. As a dietitian, I know that it's best to start early and it makes a difference when you eat with your child.

How to fatten a kid up with carrots

I know you have been waiting a long time for this--I have worked and slaved and now I have the answer: How to make carrots fattening!

For all of you with kiddos below the growth charts...here is a carrot recipe that solves the dilemma of feeding veggies that are low in calories while bulking up a tiny little one.

BIG FAT CARROTS
1 carrot, diced
2 TBS cream cheese
1 TBS wheat germ

boil/steam carrots until tender and stir in cream cheese and wheat germ
serves one

Believe it or not, Morgan ate this like it was his favorite new dish.

Pool photos and a recipe

Here are some more shots from the 4th of July weekend. Morgan enjoys chillin' in his little inflatable crab that we purchased with gift cards from my mom's coworkers. They were awesome to throw her a "grandmother's shower" and we enjoyed shopping during her visit in June.

Morgan got so many cards and well wishes for his birthday! I love them all :) I plan to save them so that he can see them when he's a bit older. It still overwhelms me that he has been greeted with so much love by all of our family and friends.

We stumbled upon another successful baby recipe using leftovers from Morgan's birthday dinner and I thought I would share:

Coconut Rice with Sweet Potatoes

• 1c Rice
• 1c coconut milk
• 1c water
• **Prepare rice according to package directions substituting 1 c coconut milk for 1c of the water called for.
• add 1/2c cooked sweet potato to 1/2 c prepared rice and chop in food processor or blender. Makes 2 portions for baby.

This is another high calorie dish to help bulk our little guy up. He was 17.5lbs at his well baby appointment yesterday--fully clothed. Looks like I have my work cut out for me.

Children's Museum Photos and a Recipe

Exploring the bubble room

So proud after taking steps to Daddy!

Driving the trolley while Uncle Shannon helps him balance

From time to time, I get a few comments about the homemade baby food and I wanted to pass along a recipe that I made tonight.

Butternut Squash Risotto with Cheese

• 2tbs butter-- I used Smart Balance
• 1 minced shallot
• 1 cup cubed butternut squash--cooked. (I steam mine in the microwave for 5-6 minutes)
• 2 cups water or broth (I used chicken broth but think that veggie broth would be great)
• 1 cup jasmine rice
• Shredded Cheese (I used colby/monterrey jack blend that was in the fridge)

1. Saute shallots in butter
2. add cooked squash and heat through
3. add water or broth and 1 cup rice and bring to boil
4. reduce heat to low, cover and simmer 15 minutes
5. Uncover, turn off heat
6. mash any large pieces of squash and stir
7. serve with shredded cheese mixed in for extra protein and calories

Morgan chowed down on this tonight, and Jeremy and I enjoyed it as a side dish without the cheese.