Chicken & Veggie Mini Muffins

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Yesterday I made a trip to Trader Joe’s….my favorite grocery store! I limit my visits because I spend way too much money there. I mean way, way, way too much! I knew I wanted to use my mini muffin pan for some type of meat muffin so I chose ground chicken and this riced veggie pack to work with.

 

 

 

I haven’t given Charlotte many chances to try meat so far and I knew I needed to start ASAP to get her used to the texture and flavor. For this recipe, I took the pound of ground chicken and 1 and a half cups of the riced veggies which includes: onions, cauliflower, broccoli and carrots. I also added 1/4 c panko breadcrumbs and 2 eggs. For just a bit of flavor, I added 1/4 tsp of thyme and 1/4 tsp of basil as well.

 

 

This made 24 mini muffins. The mix was pretty moist and wet. This was great though because these came out super juicy and not dry at all.

I baked them at 350 for 30 minutes and I ate a bunch as well as giving them to Charlotte over the next few days to try. I also froze some.

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Feeding these little humans can be quite tricky, messy & fun while also being frustrating. Thank goodness for my anxiety medicine! I didn’t have the time to devote to my older child as I wasn’t a stay at home mom with him. He is quite picky still when it comes to food but since I have the opportunity to work with Charlotte more I always keep that in the back of my head. She may not eat something today but I bet someday she will! She tries everything I give her and that is winning as far as I’m concerned!¬†

 

**I also tried these with chickpeas instead of ground chicken and they came out great! I used a 15.5 oz can of chickpeas that I rinsed and chopped in the food processor for 10 to 15 seconds. I did everything else the same except I used 2 cups of the chopped veggies instead of 1.5 cups and I baked them for 15 min instead of 30.

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Enjoy this recipe! xo-Adrienne

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Broccoli & cheese pasta muffins for the whole family

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In the world of green veggies, broccoli is my #1 enemy. Not so fond memories of childhood dinners where I would cry and sit at the table until 9 at night because I absolutely was afraid to death of it. I tried to feed it to the dog or put it back in the bowl when no one was looking. Fast forward 30 years and I have come to my senses somewhat. I can still gag at the smell of it. ūüė¶ Anyway, I don’t want to pass along my fear and hatred towards this unique green veg to my kids so I introduced it to Charlotte this week who just turned 10 months old. I am obsessed with my new silicone mini and full-size muffin trays that I just got so I knew the fresh beautiful broccoli I made myself buy from the market on Monday had to take a turn in them. I also knew that Max, my 9 yr. old, might like these as well because surprising the kid loves broccoli in a weird way that I don’t really understand.

So, I thought what better way to have it than to mix in small orzo noodles which are the perfect size for the baby and Max happens to like this particular noodle as well. I am accommodating if nothing else. I added some shredded cheddar cheese, which Charlotte is also familiar with, as well as Greek yogurt, panko breadcrumbs and eggs. Nutritionally packed mini “muffins” for sure!

Here is what I did:

Roasted about 3 stalks of broccoli in some coconut oil for 20 min on 375. Looking back I don’t think I even needed to do this but thought it would make it more enjoyable tasting.

Then I chopped it up and looking back again for Charlotte’s sake I wish I would have chopped it up just a bit finer and took off more of the trunk or stalk and just kept more of the flowery floret part. Trust me I have no idea what I’m talking about when it comes to broccoli so I had to google “broccoli parts” to even tell you this which was weird.

Boil 1/2 cup orzo noodles while the broccoli is roasting or while it cools before you cut it up.

Here it is roasted and chopped which I estimated was about 2 cups

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Mix the following into the chopped broccoli:

2 eggs

1/4 cup shredded cheddar cheese

1/2 cup panko breadcrumbs

1/2 cup plain Greek yogurt

1/2 cup of the cooked orzo noodles

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(note-I didn’t really season them with anything since they are mostly for Charlotte and her taste buds don’t know any better but feel free to jazz them up a bit)

Then scoop out and press into mini or full muffin tray like this:

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Bake at 350 for 15 minutes for mini size or 20 minutes for full size.

This recipe made 24 mini’s and 2 full size. They won’t rise so go ahead and fill them up all the way. I can’t say enough about the silicone baking trays. No spray needed and they pop right out once cool. It is really easy and not messy to clean.

 

I originally had these in mind for Charlotte but I actually ate quite a few that day and liked them! I froze some and have some in the fridge for this week’s meals for both of us and Max too!

 

Enjoy friends!

xo, Adrienne

Baby Blender Mini Muffins

 

 

I am so excited to share these with you! I was searching for a really easy muffin recipe for Charlotte and none of them were appealing to me. She (and I) love spinach and banana so I knew I wanted those to be two of the ingredients. I also wanted to be able to put all of the ingredients quickly into my Ninja Blender that I make my smoothies in. So I have been experimenting and came up with this super-duper easy mini muffin baby recipe that is perfect for baby led weaning/table foods because the texture is spongy so not dry and crumbly. She can hold onto it easily. It sticks to her little fingers and it has big flavors that she is already used to like spinach & banana. 

What you need:

1 egg

2 handfuls of fresh spinach

1/2 cup oats

1 ripe banana

4 oz unsweetened applesauce or another fruit puree of your choice

1/2 tsp  baking powder

That’s it-I repeat-That’s it. Just 6 simple things to throw in

  • place all ingredients into the blender or Ninja and pulse until smooth

This will look like a smoothie when you are done blending

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  • pre-heat oven to 350 degrees
  • pour batter into mini muffin baking pan pretty much all the way up as these are not going to rise (I sprayed with coconut oil spray first)¬†
  • set timer for 18 min¬†
  • Check them with a toothpick for it to come out clean
  • Let them cool for a half hour and then store in the fridge or freeze-I warmed Charlotte’s once refrigerated for 5 sec in the microwave before she ate some the next day¬†

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Try this version also by just swapping the spinach for 1/2 cup of roasted butternut squash. It is delightful!

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Roasted butternut squash version on blender mini muffins

Enjoy! xo-Adrienne & Charlotte

Charlotte’s favorite veggie rice & fruity oatmeal

 

Charlotte has loved rice and oats from the beginning so I ground up brown rice and oats for her and began adding different fruits to the oats and veggies to the rice. I usually add a bit of butter and sometimes cinnamon too when making the oatmeal.

veggie rice
Charlotte’s fav veggie rice-this one is with cauliflower

I have mixed black beans, cauliflower, corn, peas, green beans, zucchini (to name a few) and spinach in with her rice and it’s a great way to add new flavors and texture to it.

 

oats with blueberries
Charlotte’s favorite oatmeal with fruit

I have added peaches, bananas, cherries (especially loves that one) and blueberries and strawberries to her oats to name a few.

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Rice with butter & spinach

 

The basic recipe for the fruity oatmeal or the veggie rice goes like this:

Boil 1 cup of water

Add the fruit or veggie and boil for 3 min (about a 1/2 cup of fresh or frozen)-honestly this doesn’t matter that much, just a little will do, for example when I added the zucchini I just grated some in so I have no idea how much

Turn the water down to a simmer and add in 3 TBSP of oats or rice cereal or ones that you ground up yourself. I did mine in the Ninja-easy peasy

Whisk continuously for 5 min taking an occasional break-smash the fruit or veggie to the acceptable thickness your baby can handle if need be but it will naturally get smaller and break apart during the heating and whisking process

Add a touch of butter or cinnamon and stir once the baby is getting used to more complex flavors

 

I usually serve whatever it is right away (after it cools a bit) and then store the rest to use over the next 3 days.

***This is a thicker recipe and probably best once your babe has mastered purees and ready for more texture.

 

xo-Adrienne & Charlotte

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yum!

Charlotte’s favorite baby hummus

Today we went to the market and bought some fresh ingredients to make a mild baby hummus that Charlotte tried for the 1st time. Her 9 month old birthday occurred yesterday and we are in full swing with new foods and especially working on finger foods and spoon feeding herself. I made a simple yet delicious hummus for her that I enjoyed as well. All I needed was a can of chick peas or garbanzo beans and a little bit of help from garlic, basil and a sweet pepper.

 

I used my Ninja that I make my smoothies and her baby purees in for this too.

1 can chick peas or garbanzo beans (rinsed and drained)

1 basil leaf

1 small sweet pepper (I used yellow)

1/4 tsp minced garlic (mine was in olive oil)

1/2 c water

Blend until smooth

Jar and enjoy!

 

Baby feeding tips:

Let her do it herself whether that is with her hand, spoon or dipping a carrot or celery in to lick and suck on.

Life is messy and feeding your baby is especially messy…embrace, let go and enjoy!

 

xo-Adrienne

 

…a few of my faves from her 9 month photos40100586_10217438815100101_4134586847730860032_n(1)

 

Banana, spinach & kiwi for baby

Let’s talk healthy first foods for baby. I started Charlotte on purees at 6 months and she has now tasted about 28 different foods in the past almost 3 months. Everything from mango to avocado and basics like oats, rice and berries. She is so far a really good eater. She likes it and is eager to try new things and play with her food. Here is a simple puree that she loves that has a banana as a base.

 

Spinach + kiwi + banana:

2 kiwis peeled

1 ripe banana

1 handful of fresh or frozen spinach

Makes approx five 2 oz. servings

Blend until smooth {you will see the black specs of the kiwi and the little bits of the spinach and that’s ok} Also, I didn’t add any water to this one as it has no problem creating its own with the juice from the kiwi. Kiwi is so power packed and good for you and that’s why I love this particular blend! Freeze some and have some now and the next day…

I also made her another banana combo with strawberries +cantaloupe (pictured below) that she adored as well! For this combo I used:

1 ripe banana

2 TBSP water

3/4 c strawberries

3/4 c cantaloupe

Makes approx nine 2 oz servings

 

 

Remember, this phase is about having them try different foods and textures to set them up with good eating habits in the future as well as wean them off of breastmilk or formula eventually. So 1 bite or 10 consider your effort worth it! Have fun with it and they will too!

 

xo, Adrienne