My daughter is 9 months old and I do my best to make all of her baby food. I try to create mini versions of what the big ones are eating so she doesn’t feel left out. This Meatless Monday she had baby versions of our breakfast and dinner. There will be many more baby food recipes to come.
Container number one (from left to right) has adzuki beans, quinoa, and bananas.
Part of getting a child to be open to different foods is to constantly present them to them. If you are always introducing new foods to them chances are they will be willing to try new things more consistently and who knows they may actually like some of them!
My son is now 7 and his favorite foods are sushi, butter chicken, pineapple fried rice, and of course macaroni and cheese. My son has been eating real sushi not just California rolls and indian food since about 2 years old. He loves Thai food, and demolish Korean lemongrass chicken wings without a second thought. I like to believe it’s because I exposed him to all of these different flavors as a kid. I never made a big production out of trying something new we just did it.
I am currently doing the same for my 8 month old. So far it looks like she may be following in her brothers very open to everything footsteps. This was the haul I came home from the farmers market with.
One of my favorite fruits is a Lychee. Anyway you can prepare Lychee I will eat it. The Longan, is very similar to a Lycee so when I saw them I pounced and literally got the last bag. We snack on these and I peel them and put them in my son’s lunch. You can make a little salad with cherries, and mangos. MMMMM! Let’s explore the Longan shall we?
The longan; literally: “Dragon Eye”), is so named because it resembles an eyeball when its fruit is shelled (the black seed shows through the translucent flesh like a pupil/iris). The seed is small, round and hard, and of an enamel-like, lacquered black. The fully ripened, freshly harvested shell is bark-like, thin, and firm, making the fruit easy to shell by squeezing the fruit out as if one is “cracking” a sunflower seed. When the shell has more moisture content and is more tender, the fruit becomes less convenient to shell. The tenderness of the shell varies due to either premature harvest, variety, weather conditions, or transport/storage conditions.
Next we have the yuca!
Yuca root, or occasionally Yucca root (Manihot esculenta), usually known as ‘cassava’ or ‘manioc’ (also tapioca plant, sago, boba), is the tuber of a large shrub. The tuberous roots, with a bark-like skin and white starchy flesh, is a tropical vegetable that is now widely grown and consumed in Africa, Asia, Latin America, and the Caribbean. In many countries, yucca root is a dietary staple usually eaten boiled, steamed, and in flour form as thickeners or additional ingredients for noodles, cakes, and pastries. Tapioca is a starch extracted from the root, and cassareep is a thick syrupy flavoring made from cassava juice. It is also ground into a meal to make bread. Cassareep is a key ingredient in Jamaican Pepper Pot. The leaves are also eaten as a vegetable. Here is a video for one of my favorite Yuca recipes, Yuca con mojo
The guinep is grown and cultivated for its ovoid, green fruit, which grow in bunches. The fruit, somewhat like a cross between a lychee and a lime, has a tight and thin, but rigid layer of skin, traditionally opened by biting into with the teeth. Inside the skin is the tart, tangy, creamy pulp (technically the seed coat, or aril), which is sucked by putting the whole fruit inside the mouth (hence the name mamoncillo as mamar means “to suck”) because the seed takes most of the volume of what is inside the skin. Despite the light color of the fruit’s flesh, the juice stains a dark brown color, and was often used by indigenous Arawak natives to dye cloth.
Asian Pear or Nashi.
Despite having a texture similar to that of apples, Asian pears closely resemble other pear varieties in their nutritional profile. These fruits are high in fiber, low in calories and contain a number of micronutrients that are important for blood, bone and cardiovascular health. Although delicious on their own, the light sweetness and crispy texture of Asian pears makes them a unique addition to any salad or stir fry.
The West Indian avocado.
The West Indian avocado tree produces enormous, smooth round, glossy green fruits that are low in oil and weigh up to 2 pounds. They are summer- or fall-ripening. They have leathery, pliable, non-granular skin. The leaves are not aromatic. Grown in Florida, West Indies, Bahamas, Bermuda, and the tropics of the Old World. Not grown in California. They taste almost the same as a Hass avocado just bigger.
As an entrepreneur I do my best to support other small businesses. I really do my best to support those run by women. Garner Girls Pickles is one that I love to support, and by support I mean eat, a lot.
Liz Garner decided to take a leap of faith and leave her music industry career to bring her grandmother’s pickle recipe to the masses. World pickle domination was the task at hand. A few months after she started, her pickles were featured in the New York Times holiday gift guide. That ladies and gentlemen, was their first press hit. Not bad for some chicks from Mississippi huh? Not only do they make batch delicious pickles and relishes, no, why stop as successful pickles? The over achieving Garner girls are event planners and their beautiful culinary studio can be use for gatherings. Did I mention that Liz also kicked cancer to the curb like cold fried fish all while starting a business?
Yesterday I had the fortunate opportunity to stop by their kitchen and check out some of the new offerings.
They have been known and adored for their sweet offerings. Well, as candy falls from the sky they decide to do dills. I’m not a dill girl but there have been a few homemade dills that I will absolutely eat. I expect these to be no different.
If you are a lover of the finer pickles in life you should do your taste buddies a favor and pick up a jar. I have not tried the relish in deviled eggs but I have heard that that combination is enough to solicit a marriage proposal. Maybe that’s why I’m still not wed. Note to self, make deviled eggs with relish.
I have just returned home from the super awesome and very informative Blogher conference. While at the conference I had the pleasure of speaking to some really insightful entrepreneurs. I also got to try some new products, some were excellent, some were not so excellent. Over the next couple of days I’m going to share some of my experiences. Today I’m dedicating this Meatless Monday to Happy Baby.
I do my best to keep artificial flavors, colors, processed foods, and fast foods, out of my family’s diet. Chick-fil-A is an exception! It is like the Amalfi Coast of fast food. I won’t even call it fast food, I’m going to call it quickly prepared food. Anywho, we eat it! For my daughter I make all of her baby food. For almost the entire month of July we have been traveling so I needed something that traveled well. Happy Baby is what I went for. She is still on stage one and the Happy Baby stage 1 food is literally just the vegetable and water. It’s also organic. Wanna know something else? It doesn’t cost $64.99 per serving! It is actually the lowest priced (in my target) of all of the organic options.
While at Blogher I was invited to the Happy Baby informational session. We learned about the process, the products, and the benefit of organic food. I soaked it all up! I learned that cereal isn’t really necessary and if you are gong to give your baby rice it should always be brown rice. That, I didn’t know. I made all of my son’s food using brown rice but that is because a neighbor gave me a 10lb bag when he was about 5 months old. Yeah me by default!
Happy Baby has a lot of great new things that they are coming out with. There will be a baby food maker similar to the cuisinart baby, which I use. They are coming out with a prenatal line of food pouches for the expectant mom on the go. They also just came out with a line called Shine which is an adult food pouch of fruit and veggie blends.
I got to spend some time talking to Shazi Visram and listening to her share her vision and passion for healthy food was prodigious. We talked about nursing, we talked about my daughter and her eating habits, we talked about her son and how he loves chia seeds. This beautiful humble woman took her passion and made it a nationally recognized business. Cheers to you! Shazi Visram is an amazing entrepreneur and from one mom to another I would like to say thank you! You are a very cool mom!
We are almost halfway through BBQ season so I decided maybe it’s time to post some BBQ recipes! This particular one is a sandwich and looks freaking delicious!!!! I will absolutely be trying this as soon as we come off of our series of road trips!
Vegan G-Free BBQ
2 cups ground cauliflower florets from 1 small head of cauliflower
3/4 cup almond meal/flour
3 Tbsp. golden flax seeds, ground
1/2 cup plus 1 Tbsp. water
1/3 cup vegan, g-free BBQ sauce from above, or your favorite sauce
pinch of salt
Preheat the oven to 450°F and line a baking sheets with parchment paper. Lightly rub olive oil on the parchment paper to prevent sticking and set aside.
Combine the ground flax seed and water and set aside for 4-5 minutes.
Chop cauliflower into florets and pulse in the food processor until the cauliflower looks like couscous or small grains of rice. Do not over process!
In a large bowl combine all of the ingredients and mix well to combine; the mixture will be wet. Pour the mixture onto the prepared baking sheet and spread it out evenly over the surface. Bake in the oven for 20-25 minutes until cooked through. Then remove from the oven and place on a wire rack to cool.
Once cooled, slice into strips and use a spatula to carefully lift from the parchment paper. It will be pretty fragile and that’s OK. *If it breaks don’t worry about it, it is going to be piled high on a bun, covered in onions,and smothered in sauce. No one will care!
*The golden flax and water in this recipe can be substituted for 3 eggs if you are not on a vegan diet.
It’s a lazy Monday and you don’t want to cook but you still want to be meatless. No problem! I love a good vegan/vegetarian restaurant and I’d love to share with you!
Native Foods Café is by far one of my favorite vegan spots. I’m actually really sad, they don’t have one in Atlanta. When I lived in Chicago they built one right by my house 2 months before I moved. Go figure…
Anywho Native Foods café is in 5 different states and the locations can be found on their website at www.nativefoods.com Spoiler if you are not in California, Virginia, DC, Illinois, Oregon, or Colorado, you are SOL lololol.
Here are some pictures of the deliciousness they offer.
If you can go you will not be disappointed! Tag me in the pic, I love the torture:) @phnewfula
With summer coming up many of us will have to pack lunches for our children for summer camp. Your children can join in on the meatless Mondays challenge by having fun meat free lunches! Below are some really cool lunches that I found online. I can’t post any of my kid’s meatless lunches because they aren’t this pretty and I posted all the pretty ones last week. lol, I’m fresh out of pictures that make you think I’m Mary Poppins. I’m on regular old Phnewfula made lunches now. I’m well aware of my shortcomings I’m not pintrest queen.