Saturday, May 30, 2015

3 meals: 5/30/15


Homemade (easy) refried beans (I halved this)-

Leftovers to go inside: shredded BBQ chicken, marinara meatballs (ground with a fork), grilled pineapple chicken, etc.

Topping ideas:
Cheese, lettuce, tomato, sour cream/full fat yogurt, rice, quinoa

Friday, May 29, 2015

3 meals: 5/29/15

Hawaiian Grilled Chicken and Pineapple:
I can't find my source for this one.

Mix 3 T coconut aminos (or soy sauce) with 3 T coconut sugar (or brown sugar), 3 T rice vinegar, 1 T sesame oil, 1/4 tsp ground ginger, and 1/4 tsp garlic powder. Chop 1 1/2 lbs boneless skinless chicken into 2 inch pieces, and place in a dish with sauce and several pineapple rings to marinate 2 hours.  Marinating overnight is not recommended as the enzymes in the pineapple will braek down the chicken and change the texture.

Preheat grill or grill pan to medium high heat.  Thread chicken onto skewers.  Add marinade to a small sauce pan over medium heat.  While it is heating, mix 1 T cornstarch with 1/4 c COLD water.  Once your marinade is bubbling, add the cornstarch/water.  Bring to a boil until thickened and no longer cloudy.

Grill your chicken kebabs 8-10 minutes, turning occasionally and basting every few minutes with the sauce.  Add pineapple slices during the last 5 minutes and grill lightly on both sides.

Thursday, May 28, 2015

3 meals: 5/28/15

Banana Chocolate Chip Breakfast Cookies:

I used whole oats (not quick oats), just pulverized in the blender. I used natural peanut butter instead of almond butter. I used 2 T cocoa instead of chocolate chips.
BBQ Chicken Grilled Cheese roll-ups:
Adapted from

So it's the exact same recipe as above, just sub the crockpot BBQ chicken (from 3 meals: 5/20/15) for the broccoli. SOOOO GOOOOOOOOOD.
Lentils Recipe from a few weeks ago, but I didn't actually get around to making them.  :)

Wednesday, May 27, 2015

3 meals: 5/27/15

Strawberry Granola Frozen Yogurt Bites:
Adapted from:

Put 1/2 c oats, 1/4 c corn flakes, and 1 tsp coconut sugar in the blender and pulverize.  Mix with 2 T melted butter until resembles a graham cracker crust.  Press into the bottom of muffin or mini muffin tins. Mix 8 oz yogurt with 1/4 c strawberry chia jam (see 3 meals: 5/26/15 for jam link) and top the crust with yogurt.  Cut a strawberry in half or quarters and place on top of yogurt.  Freeze until solid. Set out for 15-30 minutes before serving to allow it to soften to your desired consistency.  (I got 24 mini muffin size ones.  I pulled out the muffin liners and put them in a ziplock so I could take my muffin tin out of the freezer.)
  Baked Ziti and Summer Veggies:
Adapted from

12 oz uncooked pasta (I used rotini veggie pasta because it's easy to pick up)
1 T coconut oil
2 yellow squashes, chopped
1 zucchini, chopped
1/3 of an onion, chopped
2 cups of chopped tomato
2 garlic cloves, minced
1/2 c shredded cheese, plus more for sprinkling on top
1 tsp dried basil
1 tsp dried oregano
1 cup ricotta cheese
2 eggs, beaten

1.  Cook the past according to the package directions, omitting the salt, and drain.
2.  Preheat oven to 400 F.
3.  Heat a large skillet over medium-high heat.  Add coconut oil.  Once melted, add squash, zucchini, and onion and sautee until soft (around 5 minutes).  Then add tomato and garlic and sautee another 3 minutes.
4.  Mix veggies with cooked pasta, basil, oregano, and 1/2 c shredded cheese.
5.  Mix beaten eggs with ricotta.  Stir into pasta mixture.
6.  Pour into a 9x13 dish.  Top with shredded cheese, and bake for 15 minutes, or until bubbly.
(I used mozzarella in the dish, cheddar and parmesan on top.  It's what I had.  :) )

Skinny Sloppy Joes:

Don't use Sweet Baby Ray's as she suggests if baby is under 1.  It contains honey.  Look for a BBQ sauce without honey.  I didn't put it on bread.

Tuesday, May 26, 2015


Homemade Whole Wheat Goldfish:

I didn't use the salt.  I also didn't put eyes and a mouth on.  Who has time for that! :)
Vanilla Toasted Coconut Cashew Butter:

Sub vanilla extract for vanilla powder.  

Sandwiches and Wraps

Basic Egg Salad:
Boil 6 eggs.  Once cool, peel and chop.  Mix in 1/2 c greek yogurt and 1-2 T of mayo (for flavor).  Finely chop any veggies you have on hand (onion, bell pepper, celery, etc).  Season as you like (I usually do some garlic powder and onion flakes).
PB&J Tortilla Rolls
Spread peanut butter on a tortilla.  Top with jelly (I like to make my own blueberry preserves or strawberry chia jam).  Roll tightly and slice in 1/2 inch segments (It will slice better if you refrigerate a bit first).
Banana Roll-ups/Banana Sushi
Spread nut butter on a tortilla.  Place a whole banana on the edge of one side and roll up.  Slice in 1/2 inch segments.
Avocado Pinwheels
Spread cream cheese on a tortilla.  Top with mashed avocado and finely torn greens.  Add veggies or meat as you wish.  Roll tightly, wrap in foil, and place in fridge for 30 minutes.  Slice in 1/2 inch segments.
Avocado egg salad

4 eggs
1/2 an avocado, mashed
1 stalk celery, finely chopped
1 T mustard
1 T mayo or greek yogurt
1 T garlic powder

Boil eggs. Peel and dice.  When cool, mash eggs with remaining ingredients.  Tastes best when cold from the fridge.
Tortilla pizza

Spread tortilla with tomato sauce (canned/jarred/homemade- it's a great way to use up veggie purees).  Top with cheese and finely chopped veggies.  Place in the oven on a cookie sheet with the broiler on high.  Remove when the cheese is melted and bubbly (between 5-10 minutes).

3 meals: 5/26/15

Oat bars for baby:

I used 1/2 c reduced sugar Craisins and 1/4 c chopped dried apricots.  I also added 1/4 c strawberry chia jam (it's soooo easy to make!) to help sweeten.

Strawberry chia jam:
Smothered Meatballs and Marinara:
adapted from

Mix 1 lb ground beef with 1/4 c ricotta, 1/4 c shredded cheddar, 1 tsp garlic powder, 1/8 c quinoa, and a handful of spinach, chopped.  Roll into small balls, about 1-1 1/2 inches around.  Brown meatballs on medium high until all sides are browned (about 4-5 minutes).  Place in an ovensafe dish, cover with 1 c of your favorite marinara sauce, top with shredded mozzerella, and cook for 30 minutes at 375 f.
Tilapia Nuggets:
Adapted slightly from

Sub mild sweet chili sauce for the ketchup (not necessary, but the 1 commenter suggested it and it sounded better to me than ketchup), cut into nugget size instead of sticks, no salt or pepper in the wet mix (I put salt in the dry).

Friday, May 22, 2015

3 meals- 5/22/15

Parmesan and Wasa Crusted Tilapia

No modifications.

Thursday, May 21, 2015

3 meals- 5/21/15

Sweet potato sausage balls
(I can't find my source)

3 c baking mix (here's a whole wheat one you could double and then keep in your freezer for everyday!
1 pound sausage
1 c shredded cheddar
2 c sweet potato, mashed (and already cooked)

Combine all ingredients.  Roll into balls and place on a greased baking sheet.  Bake at 350 for 20 minutes, or until brown.
Caramelized Onion and Asparagus Mac & Cheese

No salt.  I used colby jack cheese instead.

Wednesday, May 20, 2015

3 Meals- 5/20/15

Chocolate Peanut Butter Overnight Oats

No modifications.
Garlic Bread Avocado Toasts

No modifications, just be cautious with the red pepper flakes.
Crockpot BBQ Chicken
(I can't find my source)

4-6 boneless, skinless chicken breasts (you can even throw them in frozen!)
1 12 oz bottle of BBQ sauce (be sure it doesn't have honey if babe is under 1)
1/4 c vinegar
1/4 c coconut sugar (subbed for brown sugar)
1 tsp garlic powder (less if you aren't a big fan of garlic)

Mix BBQ sauce with vinegar, sugar, and garlic powder.  Put chicken in the crock pot, pour sauce over, and cook on low for 4-6 hours.

Tuesday, May 19, 2015

3 meals- 5/19/15

Spaghetti Squash Hash Browns:
1 c spaghetti squash
1 c shredded potato
1 tbsp oil

Mix the squash and potato together and squish together to form patties.  Heat oil in a large skillet over medium heat.  Place patties on warmed skillet and cook for 5-7 minutes per side.  Transfer to paper towel to drain.
Baked Mustard, Ham, & Cheese Sliders

I used Applegate ham, cut the salt, and used coconut sugar instead of brown.
Pineapple Cashew Fried Rice:

I decided not to fry it because I didn't want to spend the time.  :)  SO, I cooked the rice as called for (in the liquids) and then added in everything but the egg and the coconut oil.  I subbed coconut aminos for the soy sauce. I then just simmered it for a few minutes to let the flavors meld and the veggies soften.
Mongolian Beef
(Can't find my source)

1 lb flank steak, thinly sliced crosswise
1/4 c cornstarch
3 tsp coconut oil
1/2 tsp grated ginger (about a 1/2 inch piece)
1 tbsp chopped garlic (2-3 large cloves)
1/2 c water
1/2 c coconut aminos (for soy sauce)
1/2 c coconut sugar (for brown sugar)
3 large green onions

Make sure the steak slices are dry and mix with the corn starch.  Make sure they are entirely coated.  Shake off excess corn starch.

Heat half the oil in a large skillet at medium high heat and add the garlic and ginger.  Immediately add the coconut aminos, water, & coconut sugar.  Cook the sauce for 2 minutes, then transfer to a bowl.  (It won't be thick yet.)

Turn up the heat and add the remaining oil to the pan.  Add the beef and cook, stirring often, until it is browned (it will cook quickly).  Pour the sauce back into the pan and let it cook along with the meat.  You can either cook it down and reduce the sauce or leave it thinner (the cornstarch will thicken the sauce).  Add the green onions (chopped) at the end so they'll stay green.  Serve over rice.

Saturday, May 16, 2015

3 Meals: 5/16/15

Breakfast and lunch were leftovers.

Lentil Kofta Curry

I just used regular lentils, no salt, and dried spices instead of grinding (except for fresh ginger).

3 Meals- 5/15/15

Breakfast and lunch were leftovers, except for the addition of the parsnip fries from @mama.of4.

Parsnip fries:
From @mama.of4 (Instagram)
1.  Slice your parsnips into wedges.
2.  Toss in 2 tbsp coconut oil and liberally sprinkle with fresh rosemary, garlic powder, and himalayan pink salt.
3.  Bake at 350 until tender.

I cut the salt and used dried rosemary.
Marrakesh Carrots:

I chopped the pistachios finely for the babies.
Leek and Asparagus Soup:
I can't find the source for this! :-/

2 tbsp EVOO
1 large onion, roughly chopped
2 medium leeks, roughly chopped (white and green parts only)
1 lb asparagus, chopped into 1" pieces
1 large russet potato
4 c vegetable broth
1 tsp pink himalayan salt
1 tsp red pepper flakes
2 tsp dried thyme

1.  In a large soup pot, heat the EVOO in low heat.  Add onions & leeks, cook until translucent and soft, about 8 mins.
2.  Add potatoes and asparagus, cook another 5-8 minutes.
3.  Add broth and seasonings.  Stir & cover. Simmer until asparagus and potatoes are soft, about 15 mins.
4.  Once vegetables are soft, turn off heat.  You can either ladle soup into a blender and puree it that way, or use a handheld emulsifier to puree the soup. I blended it into a thick consistency.  I like the soup a little chunky still.

I blended pretty well because I served it in our pouches.  I also cut the salt.

Thursday, May 14, 2015

3 meals- 5/14/15

Coconut Cashew Banana Muffins

Sub 1 egg for chia /water combo, sub vanilla extract for vanilla powder.
Mini Ham and Cheese Quinoa Cups

I subbed Applegate organic ham (lunch meat sliced) because we're pretty picky about lunch meat for the babies.  
Turkey Burger Sliders

No modifications.

Wednesday, May 13, 2015

3 Meals- 5/13/15

Banana, Wheat Germ, and Oats

Maple syrup for brown sugar- about 1 T, bulgur for wheat germ (I couldn't find wheat germ), I had to up the milk a bit till it was the right consistency.
Polenta Fingers and Roasted Veggies:
From @babyledgourmet (Instagram)
1.  Prepare polenta according to package. (I made 1/2 c polenta w/ 1 1/2  c water)
2.  Mix with tomato sauce and cheese and mold into fingers.
3.  Place on parchment paper on a baking tray and bake at 375 until they start to crisp (approx 15-20 minutes), flip them over and continue baking another 15-20 minutes.

Modifications: They needed some zing, so I added a bit of dried minced onion and garlic powder (to taste).
Baked Salmon with a Creamy Dill Sauce:
From @thememoirsofamommy (Instagram)
Creamy Dill Sauce-
-2 tbsp chopped fresh dill
-1 tbsp chopped fresh chives
-1/4 c nonfat greek yogurt
-1 tsp minced garlic
-zest and juice of 1 lemon
-salt and pepper to taste

Mix all together & smear on top of fresh wild salmon, bake 400 degrees for 20 minutes.

Cut the salt, use whole fat yogurt.

Pasta and Pasta Sauces

Avocado Pesto:
Pesto base-
With avocado-

I left out the salt.
Three Cheese Pasta Bake:

No modifications (watch the sodium content on the alfredo sauce).
Chicken & Broccoli Alfredo: 

No modifications.
10 minute tomato sauce:    

No modifications.
Pasta with vegetable sauce:
I just threw in what we had and blended it with some already made tomato sauce.  However, this recipe looks good for the slow cooker!
Ravioli with Brussels Sprouts and Bacon

Finely chop the nuts and go easy on the bacon for your littles portions because of the sodium.
Kale Pesto Mac n Cheese:

I left out the salt and used whatever nuts we had- walnuts, pecans, or pine nuts would work (in addition to the pumpkin seeds they used).

Tuesday, May 12, 2015

3 Meals: 5/12/15

Brown Butter Pumpkin Waffles-

This made 10 waffles, so I froze 5.  (2 for daddy, 1 for babies, 1 for mommy, and 1 for babies later this week.)

I love that these are whole wheat, but I wish they didn't use sugar.  Sub coconut sugar for a lower glycemic level.  It's similar to brown sugar, which is what the recipe calls for.  Cut the salt and syrup, they're unnecessary.
*Note- I just melted the butter because I didn't have time to down brown butter today.  It's still yum.  Also, we didn't have buttermilk, but you can make your own with 1 T of vinegar or lemon juice in regular milk.  However, I needed to use up some half and half, so I used 1 C half and half, 1 C whole milk.  Turned out just fine.
Playoff Meatballs

This made enough for 4 baby meals (for both babies- so 8 meatballs in each meal), plus mama had a portion.  I froze 2 meals and saved 1 for later this week.

I halved the recipe because I didn't want 2 lbs of meatballs, HOWEVER, these will freeze beautifully if you want to stock your freezer.  
No salt or pepper.  
Make sure your BBQ sauce doesn't contain honey.  I also found one that had no high fructose corn syrup.  Bonus!
Spaghetti Squash with Moroccan Spices: 

I cut the salt and didn't use fresh cilantro because we're out.  I also cooked it in the oven (cut in half, cut sides down, roast at 350 for 1 hr 15 mins) instead of the oven.

Friday, May 8, 2015

3 Meals: 5/8/15

Breakfast quinoa:
I can't find my source, so I'll just type it up with my modifications.

1/4 c quinoa
1/3 c coconut milk (any milk will work, the coconut just sweetens a little)
2 tsp vanilla
1 1/2 tsp cinnamon
1 tbsp nut butter
Any fruit you like

1.  Bring coconut milk and quinoa to a boil in a small saucepan.
2.  Reduce heat to low, add cinnamon and vanilla, mix together, and cover saucepan.  Simmer until most of the milk is absorbed and quinoa is softened (I found after it boiled most of the milk was gone, so I added about 3 T for this part).  10-15 mins.
3.  Pour into a bowl and swirl in your favorite nut butter and some fruit.  We used banana and it was delightful!

The original recipe calls for a swirl of honey as well, so I put a tiny bit of maple syrup in the babies.  I found it to be too sweet with the ripe banana, so I cut it in my portion.
Butternut Squash Mac N Cheese

I cut out all the salt and used organic baby food puree as a shortcut.  :)
Cranberry Pecan Chicken Salad
I can't find my source, so I'll type it up with my modifications.

3 boneless, skinless chicken breasts
1/4 c pecans or walnuts, finely chopped
1/3 c granny apple, diced small
1/2 c dried, reduced sugar Craisins
1/2 a shallot, minced
1/3 c greek yogurt (I'll be honest- I just eyeball this till it's wet enough)
2 T mayo
2 T apple cider vinegar (this gives a nice flavor)
Dried dill

1.  Salt and pepper chicken breasts and cook at 375 for 35 minutes, or until cooked through.  Set aside to cool.
2.  Once cool enough, shred chicken breasts.  Try your stand mixer- 45 seconds!
3.  Mix together greek yogurt, mayo, dill (to your liking) & apple cider vinger.
4.  Combine chicken, nuts, shallots, green apple, and Craisins. Toss with dressing until well combined.

Chill for a little while before serving.

Smoothies and Frozen Treats

Banana Avocado Pudding:
1 banana peeled and frozen (do this the night before- slice your banana and put it in a baggie to freeze)
1/2 an avocado
1 cup milk (I use coconut milk)
1/2 tsp vanilla extract

Place all ingredients in the blender and blend until smooth.
Berry Pop: Pretty in Pink Breakfast Ice Pop

Slightly modified:
1 banana
1/2 cup oats
Coconut milk (1/2 a cup is a good start)
1 cup frozen berries (any kind)

Cut a bit off the end of the banana and put a chunk on the end of each stick.  Place the rest of the ingredients in a blender and blend.  Pour into molds and freeze.
Strawberry Pomegranate Slushie (or ice pops):

No modifications.  Place extra slushie in popsicle molds for later! :)
Lava Flow Ice Pops:

No honey if under one (and really, it's not necessary for sweetness!).

Veggie and fruit dishes

Fried Avocado:

No modifications.
Homemade Applesauce: (or pear or peach sauce- the same!)
Peel and core your apples, then slice into chunks.  Put into a pot and cover the bottom with water (usually about 1/4 of a cup for 4ish apples) and sprinkle with 1 1/2 tsp cinnamon.  Let simmer on high for 20 minutes.  Use a potato masher or blender for desired consistency.  If using in baking, blend till smooth.
Plantain Chips:
Plantain Chips: Slice a plantain into thin pieces. Place them onto parchment paper. Bake at 350F for 20-25 minutes until crispy. Make several at once then save the chips and eat them over a few days. I think this is similar to eating banana ice cream, so I would just eat a handful of the chips and not an entire plantain (otherwise, just eat a piece of fruit!).

Note- for younger babies cut them thicker- maybe between 1/2 an inch to an inch.  They're easier to eat!
Sweet Potato, Carrot, and Apple Hash:

No modifications.
Grilled Asparagus with Garlic Infused Brown Butter:
Place 1/2 a stick of butter in a pan on medium high heat, along with 2 minced garlic cloves.  Heat (swirling the pan every minute or so) until butter changes to a deeper yellow color and begins to brown. 
Grill asparagus on a grill or grill pan until bright green and to your desired crunchiness (softer is better with littles).  Pour butter over and serve.

For littles you can serve just the tips, or use a vegetable peeler to shave off pieces for your babe.

Thursday, May 7, 2015

Breakfast: Oats, granola, and other randoms

5 minute pumpkin chia coconut granola:

No modifications.
Pear and cheese pastry:

I used croissant rounds instead because they didn't have seamless dough.  Next time I'll make my own, but this was a good quick breakfast! No other modifications.
Overnight oats:
2/3 c oats, 2/3 c full fat yogurt (greek or regular)
Any add ins you'd like- we've done cinnamon, 1 banana sliced, and peanut butter in the morning
-strawberries and bananas
-blueberries and cinnamon
Annabel Karmel's Porridge with Apple, Pear, and Apricot:

No modifications.
Roasted Potato Gallette with Cheddar and Chives:

I used a store bought pie crust (shhhh!).  Mrs. Dash original seasoning in place of the Old Bay.
Carrot Cake Oatmeal:

I just used regular oats.  I subbed whole milk for the water (any milk will do).  I didn't use walnuts.
Carrot Cake Breakfast Cookies:

Whole wheat flour instead of white, finely chop the walnuts, and no salt.  
Blueberry Breakfast Bars with homemade pectin-free Blueberry Preserves:

Preserves Modifications:
Sub 1/4 c maple syrup for the honey.

Breakfast Bars Modifications:  
Mine were not gluten free because I couldn't find coconut flour, so-


  • ¾ cup whole wheat flour
  • ¾ cup oat flour (put oats in a blender and pulverize)
  • 2 tsp finely ground flaxseed
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ cup coconut oil at room temperature
  • ¼ cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 tsp vanilla preserves
  • 3/4 cup blueberry preserves
  • 3 tbs water


  1. Warm the fruit preserves and water in a saucepan over medium-low heat while you prepare the dough.
  2. Combine the flours, 2 tsp flaxseed, baking soda, and cinnamon in a small bowl.
  3. Combine the coconut oil, maple syrup, eggs and vanilla extract in a large bowl and beat for 30 seconds on medium-high until creamy.
  4. Slowly incorporate the dry ingredients beating until well combined, about 1 minute.
  5. Divide the dough into two parts and shape into logs (the size of a mini muffin pan). Wrap each log in parchment or wax paper.  Chill in the refrigerator for 20 minutes.
  6. Meanwhile, remove the fruit preserves from the stove and cool to room temperature.
  7. Preheat your oven to 350 degrees Fahrenheit.
  8. Remove one log from the fridge. Cut the log into discs about 1/4 of an inch thick.
  9. Place a disc in the bottom of each mini muffin cup.  Top with 1 tbsp of the preserves. Place a second disc on top.
  10. Bake at 350 degrees Fahrenheit for 10-12 minutes.