This Easy Veggie "Fried" Rice is a healthy toddler and baby meal. Filled with veggies, protein as well as a ton of flavor - this easy dinner is great for the whole family. Perfect for baby-led weaning as well as the finger food stage. This healthy version of the classic dish is filled with your favorite rice, a mix of veggies and a scrambled egg for some protein. You can use whichever veggies your little one prefers to make this dish an instant classic in your home. I used all frozen veggies - corn, carrots, peas, pepper and edamame. But you can use whatever veggies, fresh or frozen, you have on hand. Reasons to love this Easy Veggie "Fried" Rice for Baby + Toddler Recipe: great for 9+ months and olderperfect for baby-led weaning or the finger food stagefilled with 5 veggies!!!balanced meal - veggies, protein and healthy carbsfamily-friendly mealeasy and quick meal - 15 minutes or less to makeflexible - you can use whichever veggies you have on hand (or ...
peas
Easy-Peasy 5 Veggie Pasta for Baby + Toddler
This Easy-Peasy 5 Veggie Pasta is a nutritious and flavorful meal for baby and toddler! Great for baby-led weaning or the finger food stage! 6+ months and up. This wholesome dish is made by tossing together your favorite pasta, a whopping 5 different veggies and a simple yet delicious basil dressing. For the veggies, I used a mixture of frozen corn, carrots, peas, green beans (I chopped them before cooking) and red peppers but you can use whatever frozen or fresh veggies you have on hand or that baby or toddler prefers. You should have everything on hand to make the super simple (yet favorable) basil dressing that is made with dried basil, garlic powder and olive oil. If you have fresh basil on hand, you can totally use a tablespoon of chopped fresh basil in place of the dried basil, but my kiddos tend to like the dried basil version better in this dish. Reasons to Love this Easy-Peasy 5 Veggie Pasta for Baby + Toddler: great for baby-led weaning or the ...
Turkey + Sweet Potato Mini Shepard Pie
Fall is here. I know, it's been here for a couple of weeks now, but I've been slow to notice that the trees are slowly turning, the air is getting crisper and there happens to not be a lot of daylight in the mornings anymore. I like Fall, really I do. It's poetic. It's pretty. It gives you an excuse to eat anything with the words pumpkin, spice, apples, crumble, carmel in it like they don't have calories and are somehow good for you. It's the fact that Fall leads to Winter. And Winter makes me anexious. Not the part about Winter where we celebrate, have lights, parties and goodies galorie. The Winter in January, February, March and even into April. That makes me nervous. Long hours, short days. Welcome cold toes in the early morning. Welcome sweaty babies in way too many layers. Welcome stuffy noses and sneezes. Welcome colds, flus and random bugs. Welcome no sun in the morning and no sun in the evening. Welcome being shut indoors with nothing to do. But really, the best part ...
Peas + Zucchini + Mint
This recipe is for my mom. In fact, all the recipes on Monday for the next couple of weeks are going to be for my mom, Mom Monday let's call it. See, my mom likes things simple. No fuss. Not complicated. A few great ingredients cooked to bring out their natural taste and maybe, just maybe a pinch of this or that spice. So, in honor of my mom. We are going to make Monday's simple. Let's face the facts. Mondays are busy enough that we don't need to complicate things. I can barely get out of the house on Mondays fully dressed, teeth brushed and with a wallet let alone worry about what's for dinner. Who me complicate matters? So we are going to start with peas, and because I find a puree with only peas a bit overwhelming, we are going to add some steamed zucchini to balance it out. Then if you have it, add some mint. Don't have it, don't worry about it. Un-complicated. I might be able to do this. You can make this puree in less then 15 minutes and it can be added to brown rice, ...