Song of the Week: Foster the People - Pumped up Kicks

Hi Ya'll.

No im not dead.

Just busy with LIFE.

Heres a bomb song that makes me happy as a clam.

Listen here.

Wouldnt it be nice

Would'nt it be nice if my nanny didn't disappear every few weeks? That way I could actually function, have a clean house and make dinner for my hungry hungry baby. Yes I said hungry hungry because this boy can eat! I swear he eats adult sized portions, i'm amazed at his eating skillz.

I have to admit since being stranded this week due to another nanny family emergency, I had to take my baby out for lunch. We went to this super healthy awesome vegan place called Candle in my hood and I got him the paradise casserole with a side of avocado. 

Let me tell you, the paradise casserole is aptly named. He devoured it. Its really so simple so im stealing the idea and making it for lunch tomorrow. Its a layer of millet, a layer of black beans and a layer of mashed sweet potato. Deeeeeelish!

Hopefully my version will come out just as good, if not you can meet me at Candle mon-fri 11:30 on the dot.

Candle Cafe

1307 3rd Avenue
New York, NY 10021-3301

(212) 472-0970

 

 

Back to Basics: Purees

When I started this bloggity-blog my baby was only eating pureed food. I had fun pureeing the guts out of fruits and veggies and just as fast as it came, the stage had passed. My baby sprouted some teeth and we were on to real foods. My sister in law is going through the puree stage with her baby now and asked for a few recipes. That got me thinking about how few purees I posted. Here are a few noteworthy concoctions that survived my label cemetery. Remember I used to freeze and label each container? I saved those babies to remind myself what I made. Yeah, im so smart!

Anyway, here are a few to try for those of you still on stage 1.

1.     Sweet potato, yellow squash, and peas.

2.     Zucchini, parsnip, and butternut squash

3.     Broccoli, butternut squash, and sweet potato

4.     Broccoli, kale, and sweet potato

5.     Spinach and banana

6.     Strawberry, peach and pear.

Puree Away.

Song of the Week: RJD2 - ghostwriter

Holy shnitzel, it's Wednesday already?

It's been raining cats and dogs here since yesterday and they say it's flowing until Friday. 

Make. It. stop.

Heres a lovely little tune that kind of sums up the energy of these gray shower days. This song kind of makes me want to put on my rain boots and trudge along like the greatest trudger that ever lived. Except I don't trudge.

Listen here.

Egg Cupcakes

So when I thought of this recipe, which is basically an omelette in a muffin tin, I thought I was a genius. It came to me like food poisoning after a dirty taco. It was that fast. Apparently though, I am not and there have been others who had this same stroke of genius.

My issue with eggs is that I never know if its cooked fully which kicks my anxiety into overdrive. What if theyre undercooked and I give my baby salmonella!

For this reason I haven’t given my baby scrambie eggs which I think is a total loss because you can add so many good things to it and make it a nutritious meal that takes 5 minutes to prepare.

For these egg cupcakes I used spinach, mushrooms and onions, but feel free to load up on turkey, zucchini, cheese, bacon (if you’re not a jew) and anything else you know your baby will eat.

1 scallion

2 cage free brown eggs

3 mushrooms

1 handful of spinach

Olive oil

1.     Chop the spinach, mushroom and scallion and sauté in olive oil.

2.     Whisk the 2 eggs in a bowl and add the sauted veggies when cooled.

3.     Grease tins, that shit sticks!

4.     Bake 350 for 20-25 min.

Enjoy!

Song of the Week: Bibio - Lovers Carvings

This one is for those nice mornings where your baby sleeps in after his usual time. Your both groggy, both still warm with sleep, but you can function. Baby looks at you with eyes that say "hey ma im hungry but no rush, I can wait a minute while you get it ready. No crying in this house, i'll just listen to this pretty song."

Listen here.

Coconut Carrot Zucchini Muffins

So I have some earth shattering news. No, its not about the earthquake that hit NYC the other day that apparently everyone but me felt. It’s about my baby. He’s going dairy, wheat and gluten free for the next few weeks due to some allergies we are experiencing. We will resume normal programming, however the content will be altered accordingly.

You can use the recipes as is or change them up for your own babies needs, like instead of rice flour you can use regular flour and so on and so forth.

I may seem calm about this whole thing but it really has shaken up our “eating schedule”. I’m trying not to have a panic attack. Snack time for the past 2 months has been yogurt and fruit. Simple, transportable, no need to be heated up…it was a nice balance. Im currently testing out almond and coconut based yogurts but I wanted to make muffins to break up the routine. I can also use these for breakfast and my husband likes them too…hey look at me im so diverse.

1 ½ cup white rice flour

½ cup coconut flour

1/2 tspn cinnamon

a sprinkle o’ nutmeg

a sprinkle o’ ginger

1 tsp baking powder

1 larger carrot

1 medium zucchini

1/2 cup coconut oil

1/2 cup applesauce

1/2 cup raw agave

3 eggs

1.     Mix the flours, spices and baking powder in a bowl. Set aside.

2.     Peel the carrot, wash the zucchini and grate together in bowl numero 2.

3.     Mix together the coconut oil, applesauce, agave and whisked eggs in bowl 3.

4.     Mix bowl 3 with bowl 1 then add bowl 2, got it? Good.

5.     Mix mix mix.

6.     Grease muffin tins, add mixture bake at 325 for an hour.