Nothing in the fridge? Head to your freezer for this quick toddler meal.
This is one of my favorite quick toddler meals to throw together when I am in dire need of a trip to the food store, as I tend to always keep a bag or two of edamame in the freezer.
While I’m not a giant fan of giving soy to toddlers, edamame is such a nutritional powerhouse for a “I have nothing to feed you” kind of day, that I reserve it for those desperate times. A great balance of protein and carbs, it is also high in folate, choline, vitamin K, potassium, iron, magnesium, phosphorous, and manganese. Edamame also provides each of the essential amino acids, meaning it is a complete protein food.
Another bonus: Faye loves squishing the beans out of their pods. If you have a toddler who isn’t a fan of sitting at the table, this “activity” might help to settle them down. Continue reading
The best kale chips in the world.
Kale chips. You either love them, or hate them. Like with most of my food, I am fickle about kale chips. Spending close to $10 for 3 leaves of kale coated in a mild-tasting vegan concoction doesn’t have me jumping up and down the isles in the grocery store for joy. This recipe, on the other hand, has me (and my family, and friends and their toddlers) doing backflips.
These cheezy kale chips will change your world. They are hands down, by far, my absolute favorite discovery from my vegan/raw days. Bursting with intense flavor, these chips kick all other chips’ asses. I’m not kidding–even kale/veggie haters gobble these suckers down like they are going out of style.
Whether you are trying to incorporate more greens and nutrients into your daily life, attempting to replace junk food with a healthier but phenomenal tasting alternative, or looking for a nutritional powerhouse of a snack for a toddler, I urge you to try the recipe below. You will not be disappointed.
Did I mention they are also great for your milk supply?
It tastes 1000x better than it looks – and it looks pretty delicious.
I absolutely adore José Andrés’ original recipe for Huevos Fritos con Chorizo y Patatas and thought in celebration of the day of love, I would make a less spicy version for Faye so that she too, could bask in the glory of its tastiness. (The original dish doesn’t use black beans and calls for regular white potatoes.) Using sweet potatoes in place of the white potatoes definitely cuts the spiciness of the chorizo enough so Faye will eagerly scarf down her portion.
As the original and this adaptation may be the best brunch dishes that I’ve ever eaten, I highly recommend that next weekend you grab yourself some friends, some eggs and chorizo, and enjoy one of the best breakfasts in the world. You are very welcome. Continue reading
Warning: Your house will smell incredible when making this dish.
I came across this recipe years ago when I was searching for vegan meals that didn’t suck, and even though we now eat meat it’s been a fall and winter staple ever since. Although it takes about 45 minutes to cook, the prep time is short–especially if you buy the butternut squash peeled and cubed–and clean up is quick. Leftovers taste even better as the flavors have time to meld. It’s definitely a winner in my book. It also happens to be vegan and gluten-free, so is a fabulous dish to put together for mixed diner company.
To make future Tracy’s life easier, I like to fill up two or three small bell jars with the stew and freeze them. That way, Faye has a healthy meal when I don’t have any time or groceries in the house. Continue reading
Nutritionally dense, fabulous tasting, quick to make, and travels well. What more do you need?
We try to head out to a park or playground to burn some energy and get some fresh air twice a day: once after breakfast and once after afternoon nap. Faye is famished after running around for an hour or two, and tends to chow down on a ton of snacks on our walk back to the house.
Faye is a phenomenal eater, but I’ve been feeling more and more like she’s been filling up on these after-play snacks rather than her main meals, making it all the more important that the snacks I do provide are healthy and nutritionally dense (which is easier said than done – especially when they need to travel well). Hence, this smoothie. Continue reading
Not Your Average Baby Food: Beef Tenderloin with Red Beets, Onions, and Ginger
We’ve been doing baby led weaning since introducing solids at 7 months (although she wasn’t interested until 8 months). Although it was quite messy in the beginning and required a bath after almost every meal for the first few months, I’m glad it’s the route we chose. Now, at a little over 14 months, I can plop Faye into the Stokke Tripp Trapp, wrap a dish towel around her neck (yep, dish towels secured with a rubber band are my go-to because they catch way more bits, pieces, and juices than any bib I’ve ever come across), hand her a fork and spoon, and place her food and glass of water down on her silicone mat and she is good to go. With 12 teeth and a strong independent streak, Faye is one self sufficient little champion of an eater.