Mom Breakfasts

I don't know about you but basically the second I became a mom I stopped getting to eat my own meals unless we are all eating together at the same time and sometimes not even then come to think of it. If one of my little munchkins sees you eating something they think THEY MUST HAVE SOME or their little life will be over. Most of the time I don't really mind because I am able to get some extra good type things into them. A prime example. I was trying out one of those Kelloggs crustless quiches from the frozen section today. They are a perfect size for me and breakfast is not my best meal of the day. I more often than not get busy and feed the kids but forget myself.
 

So here I am thinking yes. Finally, a free second to scarf down something while the kids are busy. Only to look down and see these faces staring up at me... Mouths open Little Mr. grunting and Little Miss saying eat eat...And don't think you can steal 2 bites for yourself and skip them once. Oh jeeze. Who knew even infants could count let alone his sister!

The quiche in question...

As you can see this is how breakfast went. They split half and I ate half. But on the bright side. This quiche was fantastic and I am definitely going to keep a few around for when I am sick of a protein bar or shake for breakfast because I forgot to eat again. Here is a picture of the one I tried today with their nutrition info. 10g of protein with only 6 net carbs is a win!!! I may have to become one of those parents that hide to sneak a snack they don't want to share or start just making two at a time. 

 

Avocado Love and Gadgets

Ever since having my son I've begun to love avocados. Before I had him they were a definite nope from me with the one exception of our friend Josh's guacamole. All hail Josh and his guacamole. Seriously it is that good. He'd make me a special batch whenever we were over because let's face it I'm a wimp with spicy things and the boys like to go a little crazy with the hot peppers. 

Now one thing I will say is a brown avocado where the air turned it is bleh.  Green is beautiful brown... Thanks but no. I'm like that with apples too.

I was cruising Amazon looking for something to help with my guacamole and left over 1/2 of avocado problem because who wants to spend their hard earned green on something that doesn't work and #reviewsarelife

I ran into these beauties and thought after reading on them and their stellar reviews let's give them a try.  I've been using them for a while now and I must say they work well. My unused half an avocado stays fresh until I eat it the next day and the guaclock kept our left over guac nice and green when we had some the next day.  I still spritz the top with lime juice either fresh or the bottled just be sure 

Now to get my daughter on board but no such luck yet. I'm a persistent mama so I'll keep offering until she gives them a try again. It takes her awhile to be adventurous.

In case you wanted to take a look at them here are their links. (BTW I do not get anything from sharing these)

Casabella Guac-Lock Container with Tray 
by Casabella 
Link: http://a.co/gpWLgOV

Evriholder Avo Saver Avocado Holder 
by Evriholder 
Link: http://a.co/3s1PaVo

Moroccan Meatball Tagine

There is nothing better than being able to give your husband a taste of home. His love language is acts of service and I'm notorious for showing him my love through food. Normally I'm spoiled and when we have Moroccan he cooks because well duh.  Live in Moroccan chef here! And he is a fabulous cook. But now and again I'll whip out a dish or two to show him I appreciate and love him. 

Also what is it they say? A way to a man's heart is through his stomach. So feed those bellies ladies and gents!

Now for this recipe I used my tagine he bought me in Morocco but you could use any pot with a tight fitting lid.

Moroccan meatball tagine

Meatballs:
1 lb. Ground beef the leaner the better
3-4 TBS finely chopped parsley
3-4 TBS finely chopped cilantro
Olive oil

Sauce:
Salt
Pepper
1 TSP Cumin
1 TSP Turmeric
1/2 TSP Paprika
DASH Cayenne pepper
1/2 TSP Onion powder (or 1/2 small onion finely chopped you don't want chunks in the sauce)
1/2 TSP Garlic powder (2 large cloves grated in)
4 TBS Mild paprika pepper paste (optional but if you can find it get add it. Trust me. Its not spicy at all.)
2 CUPS Prego (or tomato sauce we just always seem to have traditional prego around)
2 TBS finely chopped cilantro
2 TBS finely chopped parsley
Water to thin sauce to desired consistency

Topping:
4 Eggs
Cilantro/parsley garnish

Mix your ground beef, cilantro, and parsley together. Form into balls about the size of a nickle across.

Heat your tagine on med with olive oil to almost coat the pan about 1 TBS. Brown your meatballs all over. This only takes a couple min because they are tiny.

Next toss in all the sauce ingredients at once except the extra water. Turn down your burner to 2 or 3 you want a low slow simmer. Place lid on top. After 10 min give it a stir so it doesn't burn on the bottom.

Taste sauce to see if you need to adjust the seasonings. If you're good  here is where you'd add water to the sauce to thin about 1/3 to 1/2 cup. Place lid back on and continue to simmer for 25-30 min. so the flavors really mingle. Remember to stir 2 or 3 times while it simmers and to check to see if you need more water. Depending on your pot you may not need much.

About 5 min before it's done simmering make little pockets in the top and crack an egg inside. Continue to cook with the lid on until egg white is set. Garnish with more cilantro/parsley.

Traditionally you eat this with crusty bread to sop up all the saucy goodness and it works as your utensil too. My kids love it over pasta.

**Handy tip**
If you take a bunch or 2 of cilantro and parsley each chop it up really fine and mix it together you can place it in an airtight container in the freezer for recipes like this. Saves so much time. We always have some about in ours.

Tagine warming on medium heat while I made the meatballs

My hubby was working late so I only put one egg in for my littles to split until he and I ate later

This is the paprika pepper paste I use. It can be found at any Turkish/middle east market

Peanut Butter and Jelly Oatmeal fingers

Peanut Butter and Jelly Oatmeal Fingers

• 1 banana
• 4 packets of instant oatmeal or 1 1/3 cups (a packet holds 1/3 cup each)
• 2 TBS of fruit preserves (I just take a large dollop)
• 2 TBS of peanut butter (I just take a large dollop)
• Butter or cooking spray for your dish

1. Preheat oven to 350
2. smash your banana really well and add in the jam and peanut butter stirring well and then add in your oatmeal.
3. Spray your baking dish and add the PB&J oatmeal mix smoothing out the top.
4. Bake for 20 min.
5. Let sit for 5 or so min. to cool
6. Cut and serve. 
7. Store remaining in an airtight container in the fridge.  

 Just before the oven....

Just out of the oven. 

DIY Fruit and Veggie Pouches

These are so easy and so versatile. My littlest little will not eat baby food from a spoon. Who knows why he eats everything else from one! and my eldest little is of course in that picky toddler phase where all vegetables just about are the enemy. And baby cereal psh. He just says no to that too...So what's a mom to do!

I began buying pouches all the time and the baby food in my cupboard was just sitting there. I thought hmm I wonder if I could make these things myself. I did a Pinterest search for inspiration and realized BAM I definitely could! Next was Amazon to see if they sold reusable pouches that wouldn't require me to purchase any baby food making gadgets and BEHOLD These pouches appeared! I have been using them now for about 3 months and they are perfect. AND come with a 1 year warranty. The bottom opens up quite large which is perfect and the zipper seal is crazy strong so they do not come open. Score! Here is the link in case you wanted to check them out... http://a.co/bkjLw6w

Pictured above are Pea Spinach Carrot Pear Oatmeal pouches. I have made all the usual flavors you find in the store and even tweaked some and added things like chia, flax meal, and baby cereals. I found a ratio of 2 vegetable jars to about 5 fruits work best. Mr. Little will go 50/50 or straight veg but his sister will not and so a 2/5 ratio works best for her. It still tastes like the veg with the fruit but no too veggie. If you add any baby cereal or chia you will want to add some water or juice to thin it out a bit. I typically just use water. 

Basic Pouch Recipe Formula
makes about 8 pouches

2 4oz. jars of vegetable baby food
5-6 4oz. jars or fruit baby food
seasonings to taste like cinnamon (start with 1/4 tsp and adjust up)
1/4 cup rice or oatmeal baby cereal (optional)
water or juice to thin out to desired consistency (optional if adding chia, baby cereal or flax)

Pour all the pureed baby food and baby cereal if adding into a pour-able bowl whisk it all together making sure everything is well blended. Add some water or juice to thin out the puree if you need to whisking well again to make sure your puree isn't thick like mashed potatoes and then fill the reusable pouches. 
Freeze the pouches until the day you are going to use them. They will keep 48hrs in the fridge. 
To thaw sometimes I simply place them in a bowl of warm water or take them with me to the park if I am heading out and let them thaw on their own if I do not need them right away. You can always pull them out the day before and thaw in the fridge too. They work great for a cold pack in a picnic lunch.

**Handy Tip**
I do not like to write on the pouches and I keep several flavors in my freezer so I take a gallon ziplock and write the flavor of each batch on it with the date I made them and when it's empty I simply cross out the previous flavor/date with my sharpie and put the new one. It keeps my freezer tidy this way. 

A few other flavor combos that my 2 littles enjoy are: (all are good with or without the cereal type add ins)

Banana pumpkin
Apple blackberry carrot 
Sweet potato and pear
Pea pear and spinach
Apple pumpkin cinnamon
Mixed vegetables with apples
Apple and butternut squash (with cinnamon and with out)
Parsnip and apple cherry banana
Pear mango and spinach
Apple and carrot (with and without cinnamon)
Pea spinach carrot pear
Pea spinach Apple
Apple carrot butternut squash
Apple Blueberry carrot
Apple Blueberry butternut squash
Apple Blueberry sweet potato 
Apple and Sweet Potato (with and without cinnamon)
Pear and butternut squash (with and without cinnamon)
Pear and sweet potato (with and without cinnamon) 
Apple cherry banana with chia

Next I am going to try to add grains like quinoa or barley but I think after the grain is cooked they may need to be pulsed in the food processor so they aren't so chunky. It's on my list of pouch add ins to try. 

Has anyone else tried a unique flavor combos? When Mr. Little is older I want to try making my own purees but for now the ease of using the pre-made packaged ones fits better with our busy life here. 

Toddlers French Toast

So finger foods are life right now with my 2 year old and 9 month old.  I found roofs recipe here is the link... https://www.myfussyeater.com/baby-french-toast-eggy-banana-bread/

And I've changed it several ways depending on the day the the basic recipe is...

1 ripe banana mashed
1 egg
Splash of milk
3 to 4 slices of bread

INSTRUCTIONS

-Mash the banana and add it to a bowl with the egg and milk. Mix well until all the ingredients are well combined.

-Cut the bread into fingers and dip each one into the mixture. Don’t let it soak in the mixture, just dip it very quickly so it coats each side.

-Cook on each side and serve immediately or store in an airtight container in the fridge for up to 48 hours.

Sometimes I'll add some vanilla or cinnamon to spice things up. The whole