My third baby is six months old today, and about a week and a half ago, he tried his first real food. Want to know what it was? Salmon! Not pureed, not mashed, and not mixed with breastmilk. Just barbequed salmon with a bit of olive oil brushed on before grilling, in pieces that were big enough for him to pick up and soft enough to easily break apart in his mouth.
Finding healthy snacks I feel good about serving, and that my kids love to eat, is no easy feat. And this is why I've fallen into the not-so-great habit of sending store-bought granola bars with my son to school in the past; the thought of making homemade granola bars seemed daunting and way too time-consuming. Until I finally decided to start making them that is.
I've never been able to find the perfect store-bought nut or seed butter; one that tastes amazing and that I feel good serving my kids often. Natural nut and seed butters are fantastic nutrition-wise, but quite expensive and typically don't taste amazing to me (unless paired with a bit of honey or jam). I prefer roasted nut butters with a bit of salt and a bit of sweet (which is hard to find in store-bought form, unless you're spending upwards of ten dollars on a small jar).
My husband came home from work about a month ago declaring he needed a vacation. I agreed that I could use a get-away and we quickly started scouring the internet for last-minute vacation deals to a hot and tropical destination. With the Canadian/American exchange rate not being in our favour, we opted to go to Mexico!
We often serve make-your-own meals and snacks in our house. I love watching my kids get involved in the preparing the food that they eat. It's fun for them and increases the chances of them actually eating it.
If you're a regular reader of this blog, you'll know that I'm slightly obsessed with oatmeal. It's my family's go-to breakfast all year long because it's easy to make in big batches, filling and nutritious.
I know that I'm not alone in feeling that mealtimes can be stressful as a parent. Picky eating aside, the whole mealtime prep thing that has to happen three times a day (not including snacks) easily becomes redundant, frustrating, and tiresome. Some days I feel like I've just cleaned up the mess from one meal when I have to start prepping for the next!
I've been on a mission lately to find healthy and tasty snack recipes to add some variety to my son's snack-pack for kindergarten. I was in a rut of sending store-bought granola bars, cheese strings, and apples (or a similar combination) for a while. What can I say? I've got a two year-old and 4-month-old baby at home as well, and mornings are chaotic to say the least! Eventually my son complained about how he was bored of his snack and, frankly , I was bored of sending it.
I know first-hand how challenging it can be to have a picky eater at home. My two year-old rarely touches her meals these days (mostly lunch and supper), because she decides that it's yucky before she's even tasted it. She has a select few foods that she loves and gobbles up happily, but beyond her safe repertoire, she's just not interested. But I'm able to take it in stride and rest easy knowing that it's just a phase (albeit a frustrating one).
Now that my little guy is in kindergarten, I'm always on the lookout for school-safe recipes for snacks that are actually nutritious--the kind that I can feel good about sending, and that my kid will actually enjoy! More importantly though, I need these recipes to be super easy for me to prepare. Having a three-month-old and active toddler doesn't grant me a whole lot of extra time to bake and cook elaborate foods these days. Simple is key.
We've all been there. In the car, in the grocery store or on a playdate, our toddler or young child asks (or whines) for a snack, sometimes only half an hour after a meal. When kids beg or whine for snacks or treats at random times, it may seem easiest to give in and immediately break out the crackers or fruit snacks. I see it all of the time - little ones saying "I'm huuunnggrryyy Mom!
These chewy ginger cookies have been holiday family favourite for a few years now and I’ve been meaning to share the recipe for a while. The original recipe (Chewy Triple Ginger Cookies from the Atco Blue Flame Kitchen) did not call for dark chocolate chunks–my Mom so brilliantly decided to test out this addition and it worked beautifully (which isn’t surprising).
If you spend any time at all reading mommy blogs, scouring Pinterest for kid-friendly recipe ideas, or reading up about how to deal with your picky eater, you've probably noticed that there is lots of buzz around certain feeding trends such as introducing solids via "baby-led weaning," making absolutely everything in a muffin tin, and letting go of some old-school feeding techniques such as the "3 more bites" rule.
It's a week after Christmas and we're still beaming with holiday spirit so things have been a little chaotic around our house. The kids are jacked up on sugar almost all of the time it seems with all the holiday get-togethers and parties, which means that they are bouncing off the walls and not listening very well.
Mac and cheese is one if my all time favourite comfort-foods, especially when it's cold outside. But the health-nut in me is always on the look-out for healthier-yet-still-delicious versions of the classic, so when a friend mentioned that she had tried "butternut squash mac and cheese" I was inpired to create my own squash mac and cheese recipe.
There is a reason why I brace myself before we call the kids to the table every night for dinner. Actually, there are several reasons. Family meals with young kids, for the most part, aren't peaceful or overly enjoyable.
I've just had my third baby, and I have been lucky enough to receive lots of yummy food from friends and family so that I don't have to worry about cooking. Food really is the best gift to give a new mom. Since my supply of baked goods has dwindled now that my son is a month old, I've started making my own muffins and cookies again when my husband's home on the weekends.