Mommy and Me Meals

Easy, Quick & Vegan Mashed Potatoes

2011-04-06T10:51:00.000-07:00

I posted this recipe on Facebook after making it last night ... and received a request to post it here as well, for future reference.

So ... LWE ... this one's for you!

Ingredients:
8 or so red "new" potatoes, roughly chopped into quarters
Tbsp grapeseed oil
2 cloves of garlic, minced
1/4 cup (approximately) of vegetable broth
Salt and pepper to taste

Directions:

Fill a saucepan with enough water to cover the potatoes. Bring to a boil, cover and leave them alone for approximately 20 minutes, or until potatoes are soft enough to easily pierce with a fork.

Drain potatoes and return to saucepan.

Add remaining ingredients (other than salt and pepper), mash using a potato masher (you can probably even just use a fork).

Add salt and pepper to taste.

M&MM Modifications:
- For babies 6-9 months, you can warm a little vegetable broth and give them that. For older babies, pull out a potato when soft, let it cool while you're finishing the mashed potatoes and add a little veggie broth.
- For toddlers, if you want to give them some more texture (i.e. food to play with), try giving them some of the potatoes before they're completely mashed. Odds are, they'll love playing with the chunks! Just make sure they're small enough to prevent choking.

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Creamy Broccoli Soup

2011-03-12T10:33:00.000-08:00

Creamy soups are some of my favorite indulgences and I've often wondered why it's so hard to make them in a healthy way.

When I found this creamy broccoli soup recipe in CLEAN START, I was really excited to try it out!

I modified it from the original version (I left out the miso it calls for and added pepper) and the soup definitely didn't disappoint! My 2-year-old and I both loved the soup in the original form, but the ingredient list would be really easy to modify for babies and toddlers.

For babies, hold back some broccoli and steam it while you're cooking the soup. Mix in a little vegetable stock, mash and, voila! A perfect baby-appropriate, wholesome meal.

For toddlers who might not like the strong taste of the soup, follow the same steps listed for babies above, but skip the mashing. Mix steamed broccoli and the stock for a toddler-friendly soup.

Ingredients:
- 2 garlic cloves, peeled
- 1 medium yellow onion
- 2 Tbsp extra virgin olive oil
- 2 cups rice milk
- 1 cup rolled oats
- 3 cups vegetable stock
- 1/4 cup water
- 1 Tbsp freshly ground pepper

Directions:
In soup pot or large Dutch oven over medium heat, saute garlic and onion in olive oil until soft (about 3 minutes).

Prepare broccoli by peeling stalks and discarding tough ends. Cut remaining stalks and tops into bite-sized pieces and add to pot with onions and garlic. Add rice milk, oats, pepper and vegetable stock. Bring to boil and stir, making sure all oats are submerged in stock. Reduce heat to medium, cover and simmer 10 minutes or until broccoli is soft. Remove from heat.

Using handheld blender or food processor, puree soup until smooth and creamy.

Bon apetit!

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Book Review: The Kind Diet by Alicia Silverstone

2011-03-12T05:48:00.000-08:00

I don't know about you, but I was a HUGE fan of Clueless. I still remember over-using the phrase, "that was way harsh" when I was in high school after seeing Alicia Silverstone in all her fabulous-ness on the big screen.

Ok, who am I kidding? I STILL use that phrase!

Since I've always been a big fan of Alicia's, I was really curious about her new book, The Kind Diet. I remember reading in People magazine a while back that she's vegan and even served all vegan foods at her wedding. Since my son seems to be a self-directed vegan, I thought this book might give me some insight into cooking for him.

Here's a description from the publisher:

In The Kind Diet, actress, activist, and committed conservationist Alicia Silverstone shares the insights that encouraged her to swear off meat and dairy forever, and outlines the spectacular benefits of adopting a plant-based diet, from effortless weight loss to clear skin, off-the-chart energy, and smooth digestion. She explains how meat, fish, milk, and cheese—the very foods we’ve been taught to regard as the cornerstone of good nutrition—are actually the culprits behind escalating rates of disease and the cause of dire, potentially permanent damage to our ecology.

After the first few pages, I realized this book was so much more than a "how to go vegan" manual. Alicia did a great job of explaining the benefits of going vegan, particularly all the health benefits.

As a cancer survivor, I took particular note of the references she made to the link between dairy/meat consumption and cancer.

This book is divided into two sections: information and recipes. By the time I finished the information section, I was ready warming up to the idea of giving this whole vegan thing a try. The recipes sealed the deal. They looked fantastic, had short ingredients lists, featured healthy products and I could tell immediately that my son would enjoy them.

Things I loved about this book:
- The information presented in the first half of the book has been well-researched and is well-documented. It's not one of those "do this because I say so, not because anything has been proven" kinds of books. I feel like I can trust her sources.
- The recipes are GOOD. I've tried more than a few and have served about half of what I've made to meat eaters. When I tell them after the fact that the tasty goodies are vegan, they look surprised and ask for the recipes. That, to me, is the highest compliment!

Things I like:
- The book was a quick read. It didn't take long to get through the information section and it was easy to flip through the recipes to find the ones I wanted to try.
- The author - I mean, come on, can you really beat Cher from Clueless? Plus, her engaging, sweet style is really refreshing.
- She divides the recipes section into flirt, vegan and superhero, to give everyone a way to ease into eating in a more healthy way.

Things I would change:
- I'd include more recipes. They're all so great, I'd love to see more. Hmmm ... maybe she'll do a follow-up?
- I'd reduce the emphasis on soy products. Emerging research is showing that soy isn't as beneficial as we've thought for years. For more on the soy controversy, see this great article by Dr. Mark Hyman, one of my favorite IIN guest lecturers.

Bottom line:
- Buy for your shelf. This is a great reference book and, whether you're going to flirt, go vegan or be a superhero, you'll love having these recipes on hand.

MMM recipe adjustments:
- Almost every recipe has an ingredient that you can pull out to prepare for baby - whether it's a carrot in one or a sweet potato in another. Pull out extras and steam them for your baby, then chop a few up for your toddler to enjoy as a finger food while you're cooking.
- Most, if not all of the recipes in CLEAN START are suitable for toddlers. Try each one with your toddler, just to see what happens. Note that the exception to this note is any recipe that calls for nut butter. Make sure you don't try nuts of any kind with babies or toddlers until after the age of 2. Even then, make sure you work with your doctor to decide when it's ok to try introducing nuts.

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Cincinnati-area Group Announcements

2011-03-12T05:09:00.000-08:00

Hey Friends!

If any of you are located in Cincinnati, check out these great groups, all of which are now forming:

- Cancer Care Support Group in Montgomery
- Cincy Organics Buying Co-op: No web link for this one, so send me an email if you want more info. A bunch of families are getting together to start a buying co-op to save some money on organic products. We'll start with dry goods (cereals, flours, crackers, etc) and eventually expand into produce, meat, etc.
- Holistic Moms Network: Cincinnati will soon be getting our very own HMN Chapter! I'll post another announcement when the chapter is up and running!

Have a great weekend, everyone!

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Cookbook Review: CLEAN START by Terry Walters

2011-03-03T17:49:00.000-08:00

Ahh, how I love Terry Walters. Not just because she's a graduate of the same nutrition training program I'm currently in. And not just because she generously donated recipes to Bites of Health last year. Both would be more than acceptable reasons to fall in love with Terry.

But, the MAIN reason I love love love L.O.V.E. love Terry is that she shares clean, wholesome, yet DELICIOUS recipes with the world, through her cookbooks CLEAN FOOD and CLEAN START.

CLEAN FOOD, Terry's first cookbook, introduced readers to the concept of eating seasonal, minimally-processed foods that were as fun to eat as they were to prepare.

CLEAN START delivers more of the same, but the 100 recipes in this book are even tastier (in my opinion). They're fresh, simple, delicious and easy to prepare. Terry focuses on using fresh and seasonal ingredients, which makes these recipes pop with flavor.

This is my first MMM cookbook review, so here's some info about how I'll structure these going forward. First, I'll cover the things I love about each book ... the things that make me jump up and down and want to share. Next, I'll cover the things I like ... the things I'm not super super excited about, but the things that are still good about the book. Then, I'll cover the things I would change, if I were the author. Last, I'll tell you whether I'd check it out at the library, buy it for my kitchen, or give as a gift. Giving as a gift is a compliment of the highest order. In each review, I'll also give you my thoughts on how to adjust the recipes, in MMM style.

So, back to CLEAN START....

Things I love:
- The simple ingredients lists. I HATE it when I get really jazzed up about a recipe in a cookbook and realize the ingredients list is a mile long. Who has the time or money for those recipes, anyway?
- Terry's focus on minimally-processed, seasonal, organic foods. They're so much healthier for you, your family ... and me and my family.

Things I like:
- The variety of recipes. You'll find muffins, pizza, even chocolate covered peanut butter balls!
- How good the finished products taste. These recipes are GOOD. Don't believe me? Test me. Give them a try!
- The photography is gorgeous.

Things I would change:
- The cover is weird. I know that sounds strange, particularly because the linen-like cover looks really cool. But, I've found that it holds onto food stains. I guess I tend to be a messy chef, because I have spots on my book, but the finished products are well worth it, I'm sure.

Bottom line:
- Give as a gift. Both times, I've been thanked profusely and I've heard back from the gift recipients that they love their books.

MMM recipe adjustments:
- Almost every recipe has an ingredient that you can pull out to prepare for baby - whether it's a carrot in one or a sweet potato in another. Pull out extras and steam them for your baby, then chop a few up for your toddler to enjoy as a finger food while you're cooking.
- Most, if not all of the recipes in CLEAN START are suitable for toddlers. Try each one with your toddler, just to see what happens. Note that the exception to this note is any recipe that calls for nut butter. Make sure you don't try nuts of any kind with babies or toddlers until after the age of 2. Even then, make sure you work with your doctor to decide when it's ok to try introducing nuts.

Ok, I'm off to eat some chocolate peanut butter balls, straight from the pages of CLEAN START.

Bon apetit a mi :)

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Root Vegetable "Fries"

2011-02-28T10:36:00.000-08:00

What could be better than the salty, crispy, crunchiness of a good french fry?

A healthy version of the classic favorite!

I received the original version of this really easy recipe last Fall, when I started working on Bites of Health. The kind folks at Healthy Chef Creations sent it over and, after making a few minor modifications, my toddler and I have been thoroughly enjoying it ever since.

It's a wonderful recipe to use with babies and toddlers, since you can mix and match the various vegetables to create new flavor combos for babies, while also giving toddler hands something fun to manipulate.

To save time, try prepping the veggies in bulk and keeping them in a freezer bag in the fridge. I've kept them in storage like this for about a week and a half without any problems.

Ingredients:
- 1 sweet potato
- 1 bunch of carrots
- 2 parsnips
- 1 Tbsp olive oil
- Celtic sea salt

Directions:
- Preheat oven to 350.
- Set a saucepan of water (about half-full) on the oven, bring to a boil.
- Chop/slice veggies into "fry-shaped" pieces. I cut mine into pieces approximately three inches long and about a quarter-inch thick. However, this is just a guideline - feel free to cut them into whatever size works best for you.
- Set aside about a quarter of the veggies.
- Add remaining veggies, oil and a little sea salt to a Ziploc bag.
- Shake your moneymaker (and the bag) around the kitchen for about a minute. (Tip: this is a GREAT way to entertain babies and toddlers!)
- Spread oiled veggies in one layer onto a cookie sheet.
- Bake for half an hour, then use a spatula to flip them once.
- Add set aside veggies to boiling water. Boil until soft.
- Bake for 20-30 more minutes, or until crispy.
- Remove soft veggies from water and use either a food processor or immersion blender to blend until smooth. You can also use a fork to mash them, if you want.
- Serve puree when cool and fries when cool enough for toddler and Mom.

Bon apetit!

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Movement Monday: 10 Minutes in the Morning

2011-02-28T10:18:00.000-08:00

Good Monday morning, all!

This morning, I did NOT want to get out of bed. It was rainy and dark outside ... and my cozy bed felt wonderful.

Eventually I got up, drank a full glass of water, set a timer for 10 minutes and did a series of jumping jacks, push-ups, squats, lunges, planks and "mountain climbers."

Why would I ditch my cozy bed for a mini-bootcamp?

Well, first of all, I have a 2-year-old.

Second of all, I've been in a nutrition program for the last 10 months that focuses on total body wellness, which includes movement as a "primary food."

Third, I've been doing this for a while and it really does feel pretty awesome.

Fourth, moving in the morning has been shown to offer some serious benefits:
- A morning cardio routine gets your metabolism running (aka, your body will start burning fat earlier and will run more efficiently throughout the day)
- Exercise gives you more perk than caffeine
- Movement gives you a feel-good buzz that will last at least until lunch, if not all day

So, tomorrow, when you have a choice whether to stay under the covers or get moving, try thinking about what you really want from the day. If you want a faster metabolism and extra dose of "feel good," get up and get going!

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More thoughts on oatmeal and raisins

2011-02-22T18:29:00.000-08:00

I now have a batch of oatmeal raisin cookies in the oven ... and upon further reflection, there are definitely a few ways to convert this into a meal for baby, toddler and mom.

Since I'm trying to get this posted in between batches, I'll keep it simple.

For babies, try making your own applesauce to use in the recipe. That's so much simpler than it sounds. If you have a high-speed blender, like a Vitamix, peel a few apples, chop into chunks and blend for about a minute. If not, bring a small saucepan of water to a boil and boil peeled apple slices for approximately two minutes, then process until smooth.

For toddlers, you can let them eat raisins while you're cooking and share a cookie, or, if you're chopping apples, give them a few slices and some raisins while you're working. It'll keep them occupied, while also providing a healthy snack.

As always - have fun and bon apetit!

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Oatmeal Raisin Cookie Recipe

2011-02-22T17:53:00.000-08:00

So this is a recipe that doesn't really have any modifications, but I've made it a few times and it's way too good to keep to myself.

Happened to stumble upon it when I googled "healthy oatmeal raisin cookie recipes" which took me to this post on The Skinny Gourmet, which in turn led me to this post on David Lebovitz's site.

I follow the recipe on DL's site, except I substitute a gluten-free flour and use maple syrup instead of granulated sugar. Both of which keep the health-factor high and the likelihood of a sugar rush/crash low.

Sacrificing the sugar does result in a cookie that's not as sweet as usual, but the raisins and brown sugar give it enough sweetness for me.

If you happen to try this recipe out, please let me know what you think!

Bon apetit!

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Movement Monday: Dancing Thru Pregnancy

2011-02-21T17:08:00.000-08:00

Does anyone else fondly remember the song "I like to Move it Move it?" Ok, maybe not sooo fondly. It was a classic cheerleadery dance song when I was in high school (in the '90s) and it's still on my workout play list.

As I was jammin' on the ol' treadmill this afternoon, my thoughts wandered, as they usually do when I'm run/walking.

One of my random thoughts turned toward the concept of movement ... and I thought "hey, wouldn't it be great to start an ongoing blog series called "Movement Monday" and feature different fitness theories/classes/etc?

Then, at about the same time that I saw a pregnant woman hop onto the treadmill next to mine ... and I immediately remembered how much fun I had working out while I was pregnant ... especially in my Dancing Thru Pregnancy classes!

So, for the first ever MMM Movement Monday blog post, I'm happy to introduce you all to a really fun, totally safe, scientifically-based fitness movement called Dancing Thru Pregnancy.

DTP was founded in 1979 and has since helped millions of moms around the world achieve meaningful childbirth experiences. The fitness classes use an exciting combo of cardio dance, strength training and relaxation techniques to provide the very best prenatal fitness program on the market.

Why is exercise during pregnancy important?

- Women who are in shape have less likelihood of things going wrong during pregnancy
- Women who have active pregnancies have an improved tolerance for labor and birth
- Fit mamas recover more quickly after baby arrives on the scene

I took DTP classes through most of my pregnancy 2+ years ago and I truly do believe it helped me achieve my birth plan goals. The founder, Ann Cowlin, and all the instructors at Yale-New Haven Hospital (where I took classes) were absolutely wonderful.

In fact, I had such a great time that I trained with Ann to become an instructor. I'm not teaching at the moment, but once my academic schedule starts to calm down, I hope to find space to teach in the Cincinnati area where I now live.

If you're pregnant, I highly recommend you look for a Dancing Thru Pregnancy class in your area. Click here to find a class.

Also, if you're interested in group fitness instruction, you won't find a more rewarding group to work with than mamas-to-be! Click here to find out more about teacher training.

So, my friends, I'm going to "move it move it" away from my blog and get back to my studying!

If you haven't moved it yet today ... get up and get going!

Happy Movement Monday everyone!

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Yummy Beans and Peas

2011-02-21T07:27:00.000-08:00

While we've seen some fabulous signs of Spring lately, it's still cool up here in Ohio, which means our family continues to eat lots of tasty soups.

I picked up some Bob's Red Mill 13 Bean Soup Mix at the grocery store a couple weeks ago and have since tried using it to make chili twice - as red and white versions - and both have been awesome! For simplicity sake, I'm using the white chili recipe below. If you'd like to try to the red, follow the instructions on the back of the package.

Beans, in case you haven't heard, are GREAT protein sources and contain lots of nutrients. Plus, they're fun for little toddler hands. Some might get a little squished, but if you can tolerate the mess, you'll create a meal-time experience your tot will really enjoy! I use peas for the "baby" part of this recipe - you can either mash them, or, if they're really soft and your baby is a little older, you can let your baby start to feed herself.

Ingredients:
- 1 package of 13 Bean Soup Mix
- 1 box (28 ounces) of vegetable broth
- 1 package of frozen peas (you can also use about 2 cups of fresh peas, if you want)
- 1 large yellow onion
- 2 cloves of garlic, finely chopped)
- 1 Tbsp of white pepper

Directions:
- Prepare beans according to package instructions
- After simmering beans for 2 hours, remove from heat, rinse and return to pot
- Add vegetable broth, 3/4 of the peas, onion, garlic and pepper (beans, peas and onions and garlic should be covered in liquid - if broth isn't enough, add water)
- Bring to a boil, then simmer for 1 hour
- At approximately the 45 minute mark, bring remaining peas to a boil in a small saucepan
- Boil peas for approximately three minutes, or until soft

For baby: Cool peas and either mash with a fork or serve as "finger food"
For toddler: Use a slotted spoon to scoop and strain beans into a dish
For mommy: Use a ladle to scoop delicious chili into a bowl

Additional tips:
- Try additional toppings on chili: whole grain tortilla strips for toddlers, cheese/sour cream/cilantro for mommies
- This recipe keeps really well - I use old pasta jars to save it in the fridge and freezer and one recipe can usually provide leftover lunches for three or four days
- If you want to punch up the flavor, try adding a little jalapeno juice to the recipe AFTER you've scooped out toddler's beans

Bon apetit!

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Foodless Fun: Bloggin' Through Oscar's Best

2011-02-16T05:46:00.000-08:00

The Oscars are coming up soon! Yay!

I love movies. Not as much as I love food, but I love them nonetheless. One of my goals in life is to someday have a house with a media room where I can watch all of the best picture winners. I envision having a series of parties, filled with movie watching, healthy gourmet snacks and intellectual discussion about what each movie truly "means."

So, that's probably not going to happen for a while ... a long while!

Luckily, my friend Amy has started her own Best Picture project. She's working her way down through the list of winners and she's blogging her reviews!

My favorite review so far has been her review of Sound of Music. Ahhh, how I love Julie Andrews ... the hills are aliiivvveeee.... with the sound of music.....

If you're in the mood for some Foodless Fun this Wednesday, check out her blog ... and skidaddle over to your Netflix account or Blockbuster store to start your own journey through Oscar's best.

Enjoy!

Sweet Potato-y Goodness

2011-02-11T11:31:00.000-08:00

I LOVE sweet potatoes - especially this time of year. They're warm, slightly sweet and can be used in a ton of great recipes - from basic to complex.

I'm including a few of my favorites below. Feel free to mix and match based on whatever works best for you.

For babies (6-12 months): sweet potato puree
For toddlers (1 year and up): apple slices with "'tato dip"
For mommies (of any age): chunky sweet potato fries, sweet potato soup, pita and potato dip

Ingredients:
- 2 sweet potatoes
- An apple
- Olive oil
- Celtic sea salt
- 1 cup of vegetable broth (for soup recipe only)
- 1/8 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg

Directions (if using "fry" or "pita" mommy recipes):
- Preheat oven to 350
- Slice one sweet potato into "fry-size" pieces (I usually cut them pretty thick to save time - about 1/3 of an inch thick)
- Line cookie-sheet with parchment paper
- Put potatoes into a ziploc bag, add approximately a teaspoon of olive oil and a Tablespoon or so of Celtic sea salt. Shake all ingredients until well-coated.
- Empty contents of bag onto parchment paper.
- Bake for approximately 30 minutes, for tender-crisp fries, or slightly longer if you want them a little crispier.
- While fries are baking, bring a few cups of water in a saucepan to a boil on the stove.
- Chop 2nd potato into small pieces.
- Boil potato pieces until they can be easily pierced with a fork.
- Add pieces to food processor or blender.
- Blend until smooth.
- For baby, wait until mixture is cool and serve.
- For toddler, wait until mixture is cool and add sprinkles of cinnamon, ginger and nutmeg. Slice apples and serve as a "dip."
- For mommy, either serve fries warm or use the leftover puree "dip" from toddler's snack to eat with pita bread. If you warm the pita bread before serving, it tastes fantastic!

Directions (if using "soup" mommy recipe):
- Chop both sweet potatoes into small chunks.
- In a saucepan, combine about a third of the vegetable broth, cinnamon, ginger and nutmeg. Bring to a boil, then lower heat and let simmer while you're preparing baby's and/or toddler's dishes.
- In a second saucepan, bring about a cup and a half of water to a boil.
- Boil remaining potato pieces until they can be easily pierced with a fork.
- Add pieces to food processor or blender.
- Blend until smooth.
- For baby, wait until mixture is cool and serve.
- For toddler, wait until mixture is cool and add sprinkles of cinnamon, ginger and nutmeg. Slice apples and serve as a "dip."
- For mommy, serve soup in a soup bowl, with a side of crusty bread or some crackers.

Bon apetit!

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I'm baaa...aack...

2011-02-10T20:01:00.000-08:00

So my last post was in September, eh?

Wow! That's horrible!

A lot has happened since then!

I'll spare you the details, but rest assured, M&MM was never far from my mind. Over the last couple of months, I've started simplifying my life, and will begin focusing on the things I really love ... including blogging!

Going forward, I plan to get back to posting a new recipe every week and, thanks to some prodding from a few friends, I'll throw in some health coaching tips, book reviews, DVD reviews and maybe even do some giveaways.

I plan to make this a more fun and interactive site ... giving moms a place where they can gather online to learn more about how to feed their growing families in a way that is as delicious as it is healthy and time-friendly.

Until next time!

Where's Christa?

2010-09-26T16:59:00.000-07:00

Hey Friends!

Did any of you pour through the Where's Waldo? books as a kid? I did and loved them!

I've felt a little like Waldo lately, hence my unintended blog absence.

I'll be back soon with tons more recipes for your families, but wanted to take a moment to update you about where I've been. Thank you so much for all your supportive comments, notes and emails. They mean so much and I'm touched to see that my recipes are helping you all!

Since my last post...

- My husband, son and I moved from Connecticut to Ohio (the Cincinnati area)

- I've written a cookbook for the non-profit I founded earlier this year (Bites of Hope provides nutrition information to cancer patients)

- The two academic programs I'm enrolled in have ramped up (health coaching certificate through Institute for Integrative Nutrition and master's certificate in the foundations of public health through the University of Michigan)

- I was accepted as a writer for the company that supplies content to Livestrong.com

and....

I decided to launch a new business, to help moms-to-be, new moms and women who desire to become moms, learn how best to eat, to prepare their bodies for pregnancy and a healthy birth, then learn how to cook for their families. The website isn't 100% done, but if you'd like to take a look, here's a link to Healthy Sprouts.

Why the sudden flurry of activity?

I've been working toward these goals for YEARS and everything seems to be hitting at once!

I'm so excited about all these great changes. I've had cancer, post partum depression and a colicky baby.

I feel like God has been preparing me to help change the world, by helping people understand the powerful link between healing and what we put in our mouths!

Mango-berry Snacks

2010-07-25T16:37:00.000-07:00

We love mango in our house and a cupcake from Crumbs in Hoboken, NJ this afternoon inspired me to post this recipe for some fruity snacks. The cupcakes featured are a "once-in-a-while" treat, as they're not waistline friendly. Make 'em up if you're heading to a book club or hosting a mom's group ... they're definitely best to share :)

For babies (six months and older): Mango Puree

For toddlers (older than a year): Mango-berry Sauce (you can also share a cupcake, or half-cupcake with your toddler ... but watch out for the sugar high!)

For mommies (of any age): Mango-berry Cupcake (adapted from Joelen's Culinary Adventures)

Ingredients:

- 1 box of vanilla cake mix (we like Dr. Oetker's brand)

- 3 mangos

- 1 small package of raspberries

- 1/2 cup buttermilk (use in place of the water called for on the recipe's box)

- 1/3 cup canola oil (use in place of the oil called for on the box)

- 4 eggs (use in place of the eggs called for on the box)

Cream cheese frosting (recipe from allrecipes.com - I'm sure there are healthier versions out there and I usually skip frosting, because I'm not a huge fan, but this is a great recipe that I use when I feel like a little extra sweetness)

Directions:

- Heat oven to 350. Line muffin tin with 24 paper cups.

- While oven is heating, bring saucepan of water to a rolling boil. Peel the mangos, cut the fruit into chunks (I've found that about an inch in size is ideal).

- When water is boiling, add the mango, cover and steam for about a minute.

- Spoon about a 1/3 of the mango pieces into a food processor. Process until smooth and let cool. This is Baby's Mango Puree.

- Rinse the raspberries, add them to the food processor and blend, until most of the berries are blended into the mango.

- Let the new mixture cool. This is Toddler's Mango-berry sauce.

- In a large bowl, combine the ingredients according to the cake mix box, using the substitutions listed above. Add the mango-berry mixture.

- Add the batter to the muffin cups.

- Bake for approximately 12-15 minutes, or until a toothpick inserted in the center comes out clean.

- Immediately transfer to wire rack to cool.

- When cool, add frosting, if desired.

Bon apetit!

Road trips - lots of fun - too much food!

2010-07-22T09:20:00.000-07:00

My husband is in the process of moving to a new role with his company in Cincinnati, so we drove over on Saturday (from our current home base in Connecticut) and came back last night.

We had a BLAST in our new city ... we found a home, a great new preschool for our son and we loved all the new people we met. We're so excited for this exciting new chapter in our lives!

BUT ....

We ate HORRIBLY the whole time we were gone!!!!

We're back now, and as I reflect on the trip, I realize how poor our nutrition choices were while we were on the road. We normally eat mostly organic, mostly at home and don't tend to use a lot of processed food in our meals. On the road, it was the complete opposite ... we ate at restaurants (where they use lots of processed ingredients and salt), we relaxed our food choices, excusing ourselves because we were "on a roadtrip" and generally stopped caring what we put into our bodies.

This morning, I'm noticing that my son and I are paying the price, big time. Both our faces are breaking out, mine with acne, his with eczema (most likely the result of an increase in salt and dairy consumption). We're both crankier than usual and tired. The extra food just wasn't worth it!

We'll be taking another road trip in a couple weeks, when we move back, so I'm determined to develop a healthier strategy that will help us arrive at our destination healthier and happier than we did this week.

I'm going to post our plan, then follow-up and let you know how we did.

In the meantime, I'm hoping you'll share your travel challenges and healthy travel strategies with me. Is there anything you do before hitting the open road to help your family eat healthier? Are there any foods you've found "keep" well in the car?

Feel free to post your comment below, or send me a note at mommyandmemeals.com.

Looking forward to hearing from you!

A little naptime inspiration

2010-07-15T09:52:00.000-07:00

Hey friends!

I'm enrolled in the Institute for Integrative Nutrition's health coaching certification program. We had a webinar this a few minutes ago (during Baby's naptime) with Dr. Bernie Siegel, a leading doctor who does a lot of research into the link between lifestyle and healing. Something he said really spoke to me and I wanted to share it with you all ...

"Up to the age of 6, your child's brain is like that of someone under hypnosis - what you say to him or her during that time will shape their thoughts and behaviors for the rest of their lives."

His point was that we should show our kids lots of love, because their brains are at a point of development where that love will literally get into the DNA of their brains and stick with them throughout adolescence, adulthood, etc. giving them the ability to become successful, confidant teens and adults.

As I reflected on that statement, I started thinking about how that applies to food. As moms, the food choices we make will stick with our kids as well. We can raise a new generation of healthy, happy people, by feeding our children healthy, wholesome, nutritious meals that allow their brains and bodies to develop to their fullest potential.

Isn't that EMPOWERING and EXCITING!?!?

Have a wonderful afternoon.

New URL

2010-07-14T19:40:00.000-07:00

Hey friends!

Wanted to drop a quick note to let you know that I moved this blog from the old "mommyandmemeals.blogspot.com" URL to it's own "mommyandmemeals.com" address. By doing that, I seem to have somehow deleted all your great comments. I'm not sure that I'll be able to get them back, with my limited technical skills :) I definitely enjoy reading them, so please keep 'em coming.

Have a wonderful evening...

Mad About Mahi Mahi

2010-07-13T10:21:00.000-07:00

Ever since my husband and I honeymooned in Cabo San Lucas a few years ago, I've been in love with the flavors of Mexico. The fish tacos down there were AMAZING and I've attempted to recreate the taste for myself on more than one occasion. I had a few things in my fridge/pantry today that I threw together for lunch today and the taste reminded me of the sun, sand and fresh food.

For babies (six months and older): Rice 'n 'Cado Puree

For toddlers (older than a year): Mahi Meal

For mommies (of any age): Mahi Mami

Ingredients:

- 1 avocado

- 1 cup of freshly steamed brown rice, prepared according to instructions on the package

- 2 ounces of breast milk or formula

- 2 wild-caught Mahi Mahi burgers (we love the Whole Foods brand - from their freezer section)

- Juice from a quarter lemon

Directions:

- Heat oven to 400

- While oven is heating, cut avocado down the middle and scoop half into a food processor or blender.

- Add half the rice, along with breast milk or formula. Blend on medium until smooth. This is Baby's Rice 'n 'Cado puree.

- Place Mahi Mahi burgers on baking sheet or broiler pan (I use the baking sheet to keep more of the juice in the burgers - if you like your fish a little more dry, use the broiler)

- Cook the burgers for 8 minutes, then flip and cook for another 8 minutes.

- While burgers are cooking, cube remaining avocado.

- Split remaining rice into two portions and spoon onto two places.

- When fish burgers are done, put one on each plate, with the rice.

- Top Toddler's fish with the plain avocado, this is his/her Mahi Meal.

- Top the other burger with the remaining avocado and squeeze lemon juice over the entire plate. The lemon adds a bit of "dressy" flavor that brings out the taste in the rest of the food. You can also add some fresh salsa and/or sea salt and pepper, if you'd like some additional flavor. Experiment and see what tastes best to you!

Bon apetit!

Thank you for all the support!

2010-07-12T18:34:00.000-07:00

Hey friends!

Thanks so much for all the sweet emails, phone calls, Facebook posts and encouragement. I'm so thrilled that you're all enjoying cooking nutritious meals for your families. I love all these recipes and it's so fun to hear all of your reactions.

I've had a couple of requests come through over the last week - for a cookbook, as well as a nutrition guide that can help new moms learn what's safe (and healthy) for their babies and toddlers. I'm going to start working on the cookbook (thanks to all the great technology out there, that might not actually be too hard!) and the guide. I'll do my best to have them out to you as soon as possible.

If there's anything else that will make your lives as "Head Chef of the Home" easier, please do reach out and let me know. I'm happy to help support you in your journey as a mom in any way that I can.

Have a wonderful week!

Kool Kale

2010-07-09T05:02:00.000-07:00

Kale is chock-full of nutritious substances that are great for Mom, Toddler and Baby. This is more of a snack than a meal, but my son goes crazy for them as an afternoon snack! The olive oil adds some extra healthy fats for Toddler and the lemon juice and sea salt add some more flavor complexity for Mom.

For babies (six months and older): Kale Puree

For toddlers (older than a year): "Bday Suit" Chips

For mommies (of any age): Sweet & Salty Chips

Ingredients:

- 1 bunch kale

- 1/2 Tbsp extra virgin olive oil

- Juice from about a quarter lemon

- Sea salt

Directions:

- Heat about a half cup of water in a saucepan on the oven. Bring to a boil.

- Preheat oven to 300.

- Rinse and dry kale. Separate leaves from the rigid stalk. Put the leaves in a large bowl.

- Separate a third of the leaves into boiling water and cover. Steam for approximately two minutes.

- While steaming, add the olive oil to the bowl of remaining kale leaves.

- Separate half of the leaves from the bowl onto a single layer on a baking sheet, taking up about half the space on the sheet. This will be Tot's "Bday Suit" Chips (i.e. naked).

- Add the lemon juice and sea salt to the remaining kale in the bowl (I use a grinder and usually give it two "grinds" - which I think equals about a teaspoon) and toss.

- Spread remaining leaves onto the other half of the baking sheet. This half becomes Mom's "Sweet & Salty" snack.

- Bake for approximately 20 minutes, or until crispy.

- Remove kale on the oven from the heat and puree using a blender or food processor. This is Baby's Puree.

Variations: for Mom's version, you can try adding some garlic salt (instead of the lemon and sea salt) or cayenne pepper (also instead of the lemon and sea salt). Freshly chopped garlic and sea salt are also interesting.

Bon apetit!

Quicka 'Dillas

2010-06-14T18:21:00.000-07:00

We love Mexican food and this tasty recipe provides enough variation for palettes of all ages.

For babies (six months and older): Avocado Mash

For toddlers (older than a year): Easy Peesy Quesadeesy

For mommies (of any age): Quicka 'Dilla

Ingredients:

- 1 avocado

- 1/4 cup chopped green pepper

- 1/4 cup chopped red pepper

- 1/2 cup organic shredded cheese (we like Organic Valley)

- 2 whole grain tortillas (we like Alvarado Street Bakery)

- Mild or medium salsa, amount depends on taste (we like Newman's Own)

Directions:

- Using a knife, slice the avocado in half, working your way around the pit. Separate halves, set one aside.

- Using a fork or spoon, separate the meat of the avocado from the skin and put meat into a bowl. Mash until soft with a fork. This is Baby's Avocado Mash.

- Using a knife, slice the meat of the other avocado and place the avocado slices on one of the tortillas.

- Cover layer of avocados with about half of the cheese.

- Visually note where the "halfway" line is on the tortilla.

- Fill one half with the peppers and salsa, then fill the other half with ingredients your Toddler will enjoy. (*Note: be adventurous! My little guy loved peppers from six months on - especially when they were tucked into a quesadilla!)

- Cover with the 2nd tortilla.

- Heat as desired until cheese is melted - in an oven (on 375 for about 5 minutes), in the microwave (for about a minute) or in a toaster oven (usually about 5 minutes). Or, use a quesadilla maker.

- Using a pizza cutter, cut down the center line - one half becomes Toddler's Easy Peesy Quesadeesy and the other becomes Mommy's Quicka 'Dilla.

Bon apetit!

Blueberry bonanza!

2010-06-13T18:59:00.000-07:00

It's summer in New England and that means fresh blueberries! Yum! What better way to kick off Mommy and Me Meals than with yummy blueberry concoctions, sure to please even the pickiest eaters! Try these recipes for breakfast or as a sweet after-dinner treat.

For babies (six months and older): Blueberry Softies

For toddlers (older than a year): Blueberry Oats

For mommies (of any age): Blueberry Bowl O' Health

Ingredients:

- 1 pint of fresh blueberries

- 3/4 cup oats, divided into 1/4 cup and 1/2 cup portions

- 1/2 cup whole milk

- 3/4 cup low-fat milk

- 1 tsp 100% pure maple syrup

- Handful of slivered almonds

Directions:

- Fill a small saucepan or pot with approximately 1/2 inch of water. Bring water to a boil.

- While waiting for water to boil, add whole milk to a 2nd saucepan. Heat on medium, stirring occasionally.

- At this point, the water in the first pot should be boiling. Fill with approximately a quarter of the blueberries. Cover and steam for one minute. Remove from heat, strain to drain the water and put in a bowl. These are the Softies for Baby.

- Stir 1/4 cup oatmeal into the milk. Add a 2nd quarter of the blueberries. Stir and transfer mixture into a bowl (be careful while pouring, it's hot!). This will be your Toddler's Blueberry Oats.

- Using the same saucepan, pour the low-fat milk in and return to heat. Warm for approximately one minute on medium, then add the remaining oatmeal and blueberries. Heat for an additional minute.

- Transfer oatmeal to a bowl, add the maple syrup and almonds.

At this point, the Softies and Blueberry Oats should be cool enough for your little ones to eat. I've found that my meal is usually cool enough to eat after I've taken care of the mini-mouth at the table :)

Bon apetit!

Coming soon!

2010-05-16T17:54:00.000-07:00

Working on a new blog with healthy, nutritious meals for mom, tot and baby!

All recipes use "shared" ingredients and include a basic recipe for baby (usually with a single ingredient), a slightly more advanced recipe for toddlers/kids and a more sophisticated recipe for mama.

The various recipes build on each other, so everyone gets to eat at the same time ... less time in the kitchen, more time enjoying your meal!

Our friends at RV Blog Designs are working on a great new look for us ... check out their awesome portfolio!