- Leftover pizza on whole grain crust with baby spinach
- Snapea Crisps
- Leftover roasted broccoli
- orange segments
I had such high hopes for this video. I set up a secondary camera to shoot the stove top and planned to edit and splice the two clips together. Exciting right?! <- ok so I’m a geek. Read the rest of this post
A few weeks ago I saw Chef Michael Simon make a raw kale salad on The Chew. He sliced beets up real thin and cut the kale into ribbons. Then made a vinaigrette out of red wine vinegar and olive oil.
I was immediately intrigued.
I’m fairly new to quinoa. It definitely wasn’t something I grew up with. I didn’t even know it existed until a few years ago.
WHFood.com lists quinoa in their top World’s Healthiest Food list because it’s high in protein, magnesium, iron and it’s low in calories. One half cup cooked has about 110 calories, 4 g of fat and 5 g of fiber. Not bad for baby! Not bad at all!
But what about the texture? How would Little Bean react to something with so many chunks? Find out in our latest Baby Food Adventure…
I’ve had this idea for a quick creamy chicken dish for a few days now. It was time to give it a shot.
The whole family LOVED it. I’m not joking. The only complaint came from Little Guy who declared his hate of mushrooms yet again BUT he ate everything around them. Fine by me, I still got chicken, peas, and whole wheat noodles in the boy without argument. Score 1 for mommy!
I made this on a total whim yesterday as I had leftover avocado after feeding the baby and leftover Spaghetti squash cooked from the weekend. I roasted the squash to serve with my Chicken tips instead of potatoes and it was AMAZING!
Anyway, I’m getting sidetracked. So I’m sitting there staring at the avocado and the squash and this idea pops into my head. Why not use the spaghetti squash like rice in a burrito? It’s a great bulk-er and would really fill a wrap nicely. Read the rest of this post
- 2 Hard Boiled Eggs and 1/2 of a whole grain and flax sandwich thin
- raw parsnips and carrots
- Orange segments
- 1 ring ding (like a chocolate covered cupcake)
What Came Home? Read the rest of this post
It’s post holiday season. You know what that means?
Leftover Crescent rolls to experiment with!
Every year for Thanksgiving I buy a few canisters. It’s the only time I do as I can’t be trusted around them. Let’s just say I’d beat you in the How-Many-Crescent-Rolls-Can-You-Eat-In-One-Sitting game and leave it at that.
Last week the kids and I tried parsnips for the first time and I’ve made them 3 times since. I wanted to figure out the best way to roast them. Yeah, that’s it, the best way to roast them. You’ll buy that right? Right?
The truth is, I’m obsessed. I found myself roasting a batch, this batch… Read the rest of this post
Did you know one-fifth of a medium avocado, or a one-ounce serving, has 50 calories and contributes nearly 20 vitamins and minerals, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 8% folate, 8% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene (According to avocado.org).
Did you also know blended avocado makes a wonderful pudding consistency. Really, it does! Check out my Chocolate Pudding experiment. That picture doesn’t lie. When whipped and mixed with sweet ingredients the avocado creates an icing texture and it is amazing! Why not take advantage of this for baby? May I introduce Banana Blueberry “Pudding” made with avocado. You’ve got to try this one… Read the rest of this post