Breakfast in One Hand

The recipe that solved my hangry mornings and got me to work on time!

Spray baking pan and preheat oven to 350. I use a 6 cavity silicone baking pan by Wilton for this, but you could use a casserole dish and adjust the baking time. The important part is that your egg patty fits in your sandwich!

Ingredients

  • 7 eggs
  • 3 egg whites
  • 1 cup milk (I use Almond)
  • 2 cups of chopped steamed veggies (drained)
  • English muffins, Sandwich Thins, Pockets, Bread, Wraps…
  • Cooking Spray

1. Mix eggs, egg whites and milk

2. Divide veggies among 10 sections of the silicone baking pans. Add egg mixture, filling about 2/3 high. 

3. Bake 30 minutes, until tester toothpick comes out dry.

4. Make a sandwich of egg patty and your bread of choice. Enjoy!

4. Allow egg patties to cool and refrigerate for up to a week.

 

 

5 Secrets to a Freezer Full of Homemade Baby Food

Stock your Baby Food Toolbox: Wax paper, Freezer Bags, Cutting Board, Canning Jars, Sharpie Marker, Nail Polish Remover

Flash Freeze It! This is why I rarely have to chop up finger food on the spot! I cut up pears, cooked sweet potatoes, steamed broccoli and just about anything else my little guy will eat, into just the right size pieces for his little fingers. I lay them flat on a piece of wax paper and pop it in the freezer on a cutting board or a cookie sheet. After a couple of hours I transfer the frozen bite sized pieces into a freezer bag. There is almost always a quart size bag of sweet potato bites, another of frozen pear bites, and another of spinach omelet bites. Finger food… done!

Immersion Blender & 3 oz. Canning Jars: This is all I need to make ahead plenty of tasty purees. See an overripe banana on the counter? Puree it with an avocado and a few pieces of mango from the freezer! In just a few minutes you can fill 6-7 of those little canning jars to grab and go.

Sharpie & Nail Polish Remover: If you have a bottom drawer freezer like I do, it can be tricky to determine the contents of all of those little glass jars from above, especially when they are stacked. When I make and freeze oatmeal, I use a Sharpie to label the top with an O, and A for avocado smash. Later, a little nail polish remover will leave those covers sparkling and ready to be relabeled!

 This is what my freezer really looks like- no clean up for the camera. There's avocado smash, blueberry oatmeal, broccoli puree blocks, moon cakes, quinoa patties, pureed pear blocks, cut up pears and roll of homemade oatmeal cookie dough hiding underneath! 
This is what my freezer really looks like- no clean up for the camera. There’s avocado smash, blueberry oatmeal, broccoli puree blocks, moon cakes, quinoa patties, pureed pear blocks, cut up pears and roll of homemade oatmeal cookie dough hiding underneath! 

Plan Ahead: A little prior planning goes a long way. Some weeks, I’ll make one or two things each night after dinner. I might let the veggies steam while we eat, and puree them right in the water pan after. I can spoon them into the jars and they’ll be cool enough to freeze before bed. Other weeks, I’ll make a list and get it all done on Sunday morning.

Let Him Eat Cake

We have been really particular about what foods we feed our one year old. He loves to eat! He doesn’t turn anything down (unless he can see that watermelon is available, and not being shared with him). It just happens that none of the foods we’ve fed him (yet) include wheat or dairy, are made with sugar or are made by not us. It’s worked for us so far. It’s been fine.

As his first birthday approached though, I started to second guess what we’ve been doing. I mean every kid needs a cake to smash- right? A couple of weeks ago, my stomach started twisting a little as the question, “he’s going to have cake though, right?” was posed to me almost daily. In my mind, I started thinking maybe yes… Maybe we’ll just give him cake that day. Because… well, how could we not?

As the big day was approaching though, it occurred to me that we had not introduced ANY of the soon to be new ingredients to our little man yet… and we are usually quite purposeful about introducing new foods in isolation. There wasn’t enough time now, and honestly- I felt relieved.  It turns out I wasn’t really comfortable with the idea of feeding him cake after all. At my house we talk a lot about the addictive nature of added sugar, and how precious this time is before our little guy is exposed. He will have sugar. He’s not going to live under a rock. But for now, I don’t want the taste of a sweet plum or a juicy piece of watermelon to have to compete with cake.

Here’s how I successfully avoided mom guilt- both the guilt I would have felt if I gave in to pressure to ‘let him eat cake’ and the guilt I would have felt if we sang Happy Birthday over a smoothie pop (which would have also been delicious;)! There was just something important about putting a candle in a kid-sized cake and singing. 

I followed my regular Moon Cake recipe and poured the batter into my (greased) two smallest round Corningware baking dishes. One is a 7oz. and the other 16oz. I baked them at 300 degrees for about 30-35 minutes.  After letting them cool, the Moon Cakes shrunk down a bit and pulled themselves away from the perimeter of the baking dishes.  I stacked them like cake, stuck a candle in them and voila! Baby friendly cake!

I whipped this the night before the big day… but would have liked to think up some kind of frosting. I toyed with our yummy avocado smash, but thought it would brown. What would you use to frost it?

 

 

Moon Cakes

Pancakes, crepes, muffins… You can make all of those things with this recipe. Warning: Make more than you need because you will munch while you cook. Last night I had the idea that I might want to see just how crepe-like these could be. I made a really thin, giant moon cake and wrapped it around raspberries and dark chocolate chips. I lost about half the batter to that experiment. Also, we’re suddenly out of raspberries…

These are currently our favorite food. That’s actually been true for a few months now. At first I was comfortable giving these to my little guy because they really did melt and dissolve. Now I’m hooked on the variety of flavors that I can so easily introduce. (And how cute his little fingers are feeding himself!)

These moon cakes happen tofreeze really well. So if you love make ahead food that you can fill your freezer with- you will be in love. I always have a giant zipper freezer bag full of them, in a variety of flavors, ready to go. I pack 2 frozen muffin shaped moon cakes with finger food fruit and a frozen oatmeal for breakfast when I work. Easy to make ahead!

Ingredients

  • 1 banana
  • 2 eggs
  • Optional: blueberries, strawberries, veggies… (the sky’s the limit!)

Directions

Mix the banana and eggs using an immersion blender, a fork or any other mixer. The texture will change depending on how you mix- but they are all delicious. You can add your flavorings before mixing or when cooking. Again- anything goes. When I am adding blueberries I like to do it before using the immersion blender- for some reason I think they look more muffin like that way.

 

Stove Top: Spoon batter onto a hot griddle. Add cut up strawberries (or other topping). When bubbles cover most of batter, carefully flip like a pancake!

Bake: Preheat oven to 300 degrees. Fill greased mini-muffin trays with batter. [Tip- if you mixed using a blender, let the batter sit for a few minutes before baking. The blending sometimes whips in air, and I’ve baked ’empty’ moon cakes before. #fail] Add toppings. Bake for around 15 minutes.

Yields 18 pancake like moon cakes or 12 mini muffin moon cakes. Double the recipe to allow for the munching you’ll do. It’s unavoidable!

Ready for Solids

We put off solids as long as possible… mostly because I was really, really afraid of the nightmare I had let grow in my mind…a shit storm to be exact. I had read article upon article about how to “handle” non-EBF baby poop.

We put off solids as long as possible… mostly because I was really, really afraid of the nightmare I had let grow in my mind…a shit storm to be exact. I had read article upon article about how to “handle” non-EBF baby poop. And, in my mind… it was going to be BAD!!! Turns out, I was wrong. The moment my son started eating solids, he did not start spewing flame like poop, ruining all of his diapers and requiring excessive plumbing accessories. That’s unfortunate for my dad and husband, both of whom I harassed relentlessly for the 2 months prior to our starting solids to create the perfect poopy diaper spraying system- better than anything that was sold commercially, because you know- we love to DIY around here. 

 My poor dad. He watched so many YouTube videos about what cloth diaper families need after solids... I used this setup for about a week! But having it really calmed my fears:)
My poor dad. He watched so many YouTube videos about what cloth diaper families need after solids… I used this setup for about a week! But having it really calmed my fears:)

We started with oatmeal, the regular old fashioned oats, pureed with my immersion blender. My little guy was 7 months then- and more than ready. He loved his oatmeal and soon added avocado and carrots to his repertoire. We talked a good Baby Led Weaning game in the beginning… but then I fell hard for the immersion blender, and Kade started getting more purees than anything else.

We’re working on balance though. Now at 10 months, he has pureed fruity oatmeal for breakfast with moon cakes and sliced pears to feed himself. Lunch might be some pureed veggies, or soup with some omelette finger foods or some pieces of hard boiled egg, chicken or noodles. Dinner is a lot like lunch, although after 4PM everything is negotiable. Tonight he fed lots of his food to the dog and spit some other favorites out. So, he actually ate a few slices of an egg, some strawberries and a few spoon fulls of my smoothie for dinner. More importantly though, I think this is just the breakthrough the dog needs to start to like the baby!