This week was all about breakfast and trying out some new things. Some were successful. Some were not. One was so good that we also enjoyed it for dessert. Owen is now feeding himself well from a spoon and a fork. He needs some help with scooping and stabbing, but the rest is mastered. Wyatt is just starting to be willing to even hold the utensil for a few minutes of a meal. Both boys enjoy drinking water straight from a cup and getting about 5% in their mouths and the rest down the front of their shirts. This is a great outside summer activity!
Eggs and healthy grains are a great way to start out your day. Add in some fresh fruit and vegetables and you’ll really be off to a great start. We find breakfast an important meal in the day and really enjoy this time together before we all go about our days.
Easy Breakfast Frittata
1/2 onion, minced
3 cloves of garlic, minced
1 cup thinly sliced mushrooms
1/2 tomato, seeds removed and diced
4 large eggs
splash of milk
3 T fresh basil, chopped
salt and pepper, to taste
Cook onion over medium-low heat for about 3 minutes or until translucent and soft.
Add garlic, mushrooms and saute for 2 min. Add tomato, salt and pepper and cook for another minute. Stir well.
Beat eggs well with a splash of milk and season with salt and pepper. Mix in basil. Pour eggs over veggies evenly and turn heat to low. Cover and cook about 5 minutes or until firm. Cut into wedges and serve.
Cinnamon Sugar Muffins
adapted from Muffins that Taste Like Donuts
INGREDIENTS FOR MUFFINS
1 3/4 cup Spelt Flour (or whole wheat)
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/3 cup Coconut Oil
3/4 cup Rapadura (or sugar)
1 whole Egg
3/4 cup Milk
INGREDIENTS FOR TOPPING
1/4 cup Butter
1/3 cup White Sugar (I used Rapadura)
1 Tablespoon Cinnamon
Grease one standard size muffin pan with butter or coconut oil.
Mix together flour, baking powder, salt, nutmeg and cinnamon.
Mix together oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
Fill standard sized muffin tins with the 1/4 cup batter per muffin.
Bake at 350° for 20-25 minutes.
Melt the butter in a bowl. Combine the Rapadura (sugar) with the cinnamon in another bowl. Shake muffins out of pan while still hot. Dip muffin tops in butter, then into the sugar/cinnamon mix. Let cool.
Makes 1 dozen.
1/2 cup flour (I used whole wheat, but bread flour may rise more)
1/2 cup milk
pinch of salt
1/8 teaspoon pure vanilla extract
Melt 4 TBS butter in 8″ or 10″ cast iron skillet in oven to while preheating to 400°. (9×9 pan will work as well, or double recipe for 9×12 pan)
Mix all ingredients together.
Pour into hot pan, allowing butter to rise to the top.
Bake for 20-25 mintues.
Serve with pure maple syrup or your choice of toppings. Consider fruit or cinnamon in the mix or on top.
What I Learned
Breakfast has always been a favorite meal of mine, but I realized recently that we were having scrambled eggs and fruit way too often. It was time to change it up a little. Variety is good and breakfast is yummy.
Both boys enjoy most everything at breakfast, so these have also been a big hit. The German Pancakes and Muffins were a true highlight to our week. We even enjoyed the rest of the muffins for a few after-dinner desserts the rest of the week.
These foods have been added to the weekly rotation as Jonathan would say. When I get that comment, then I know it’s good.
Posted by tntmck on Jun 19, 2010 in Meat
I’m getting much more adventuresome in my cooking these days and am so excited to share my newest recipe for salmon. I have recently cooked fish twice which is about how many times I’d ever done it prior to this week. I have never felt confident with fish and have just left the smelly creatures to my husband on the grill. However, with trying to eat more fish recently, I found that I wanted to be able to do it myself.
I did quite a bit of research and created this recipe below based on various sources and ideas. I purchased the salmon frozen from Trader Joe’s and just thawed it in the fridge the day before.
- Maple-Glazed Salmon Prepare your seasoning and gather the glaze ingredients ahead of time and this will just take minutes to throw together. I served with soaked brown rice and steamed broccoli.
- 1 TBS oil (I used coconut)
- 1/4 tsp all-natural liquid smoke
- 1/2 cup maple syrup
- 2 TBS cider vinegar
- 4 salmon fillets, skin removed
- 2 tsp My Seafood Seasoning (see below)
- Move your oven rack to the top and pre-heat the broiler on high.
- In a small pot, bring the liquid smoke, maple syrup and vinegar to a boil and reduce over high heat, stirring for 2 minutes. Remove from the heat.
- Season both sides of the salmon with My Seafood Seasoning.
- Heat oil in a large, ovensafe skillet on medium-high. Cook the seasoned fish top-side down for 3-4 minutes.
- Turn fish over and pour the maple glaze over the top and place on top rack under broiler for 3 minutes.
- My Seafood Seasoning Combine all ingredients and seal in jar.
- 1 TBS Black pepper
- 1 TBS Dry mustard
- 2 TBS Sea salt
- 1 1/2 TBS Ground bay leaves
- 1 1/2 tsp Nutmeg
- 1 tsp Cloves
- 1 tsp Ground ginger
- 1 tsp Paprika
- 1 tsp Cayenne pepper
WHAT I LEARNED
I can do it. I can cook fish myself indoors. It didn’t even smell.
I loved it and both boys enjoyed leftovers for lunch. The fish and broccoli are also great for new fork-learners as well. The soft, flaky salmon is also a great texture for early eaters.
The salmon and the glaze have so much flavor that I just did butter in the rice and it went well with the broccoli. Salmon is such a good source of brain food that I will definitely be making this again and again.
Please share your thoughts or ideas, or even better…more recipes to share!
Posted by tntmck on Jun 19, 2010 in Dairy
Egg is such a great food. They are a great source of protein. This is one that I’m sure to buy from organic, cage-free chickens with omega-3
I introduced egg yolks at 8 months and the whole egg 1 year. The easiest way to separate the yolks is simply with the shell.
Eggs can be easily scrambled even with just egg yolks. Then, you can expand to frittatas, omelets, quiches, and all kinds of recipes with eggs. They are also a great way to include yummy veggies like spinach, peppers, and onions. I love eggs and my boys do too.
Here’s how I make an easy frittata for a quick, healthy, filling morning breakfasts. The whole family enjoys these or Jonathan and I eat half and I save the other half for the boys’ lunch.
BREAKFAST FRITTATA I prep all of my veggies the night before and have them ready in the fridge.
- 1/2 onion, minced
- 3 cloves of garlic, minced
- 1 cup thinly sliced mushrooms
- 1/2 tomato, seeds removed and diced
- 3 large eggs
- 3 TBS fresh basil, chopped
- salt and pepper, to taste
1. Saute onion over medium-low heat for 3 minutes.
2. Add garlic, mushrooms, and any other veggies and saute for 2 minutes. Add tomato and cook for another minute.
3. Beat eggs well, mixing in salt, pepper and basil. Pour eggs over veggies evenly and let cook 2-3 minutes. Turn heat to low, cover and cook about 5 minutes or until firm. Cut like a pie and serve.
Be sure to check with your pediatrician when serving eggs. They are one of the top 8 allergens.
Please share your thoughts and ideas.
During the first 36 months of life, the brain is growing at an amazing rate as he/she learns out how to think, react, and problem-solve. Of course, developmental activities are key, but what goes into the body is just as important. Foods that contain antioxidants, omega-3 fatty acids, and complex carbohydrates are all particularly important in brain health.
Antioxidants are nutrients to protect your toddler’s brain from normal wear and tear.
- Blueberries, strawberries, raspberries, and blackberries
- Other fruits and vegetables — the more brightly colored, the more nutrient dense.
- Nuts, seeds, and nut/seed butters
Make a peanut butter and jelly sandwich with peanut butter enriched with omega-3s and use sliced blueberries or strawberries instead of jam or jelly. Or, try stirring fresh berries into plain yogurt; or make a smoothie with the same ingredients and some milk in the blender. Add some tahini or other seed butters to porridge or spreads for bread and toast. Remember to also use these opportunities to add some healthy extras.
Omega-3 Essential Fatty Acids are healthy fats and the fillers in breast milk and fortified baby formulas. They are crucial to brain and eye development and help with mood-stabilization.
Make salmon fillets for dinner or put salmon salad (you can prepare it as you would prepare tuna salad) on whole-grain bread for lunch. Bake some flaxseed cookies (post coming soon) for a treat or add flax to your oatmeal or porridge. Scrambled eggs are super easy and a kid favorite.
Complex Carbohydrates are fiber-rich whole grains. They are crucial to the brain’s functioning as its main source of fuel. Remember that sugars are simple carbohydrates, lacking fiber, which are absorbed very quickly, causing fast energy highs and even faster lows. The fiber in complex carbohydrates slows the body’s absorption of energy, allowing the brain gets a nice steady fuel supply.
Yummy whole-grain cereals and oatmeal are great for breakfast. Keep expanding on your porridge creations. Be sure to make sandwiches with whole-grain bread and use whole-wheat pastas for those yummy dishes.
Please share your thoughts and ideas.