My infant has graduated to toddler- and just when I had things ‘all figured out’…
2012 leaves me saying good-bye to breast-feeding and supplemental formula and saying hello to Vitamin D Milk. I find myself dabbling with finger foods and encouraging Ketan to get messy in his pursuit to navigate utensils. I saw his first few steps and celebrated with loud cheer as he recognized his new-found independence. All of these experiences are windows into his personality; high energy, high octane to say the least! I hope I can keep up!
Trying hard to expose him to different tastes and textures, while trying to vary all the nutritional requirements has been an adventure. Nutrition shifts from primarily liquid to solid foods. The iron/dairy balance is something I’ve paid close attention to with the absence of iron-fortified formula. Excessive dairy can hamper iron absorption so it’s good to be mindful and work in iron fortified cereals and other iron rich foods.
We try to eat every color of the rainbow each day. We don’t always get there, but we try hard and usually do.
Here are a few of my favorites thus far:
Zucchini Fritters
Adapted from Baby Toddler Cookbook
3 small organic zucchini
1/4 teaspoon salt
6 tablespoons cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoons sweet paprika
1 tablespoon evaporated cane juice sugar
1 large egg, lightly beaten
1-2 tablespoons extra-virgin olive oil
Directions:
Using the large holes of the box grater-shredder, shred the zucchini into bowl; you should have about 2 cups. Toss the zucchini with the salt and let stand for 15 minutes to drain. Wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Return to the bowl.
In another small bowl, stir together the cornmeal, flour, baking powder, sugar and paprika. Add the zucchini and egg and stir to mix well.
In a large frying pan over medium-high heat, warm 1 tablespoon of oil, spreading it evenly over the bottom. Using a tablespoon, scoop up the batter and dollop into the pan, using the back of the spoon to flatten each portion into a cake. Cook, turning once, until golden brown, 3-4 minutes total.
As they finish frying, transfer the fritters to a plate lined with paper towels to drain and absorb excess oils and repeat to cook the remaining fritters. Adjust the heat and add more oil to the pan as necessary. Let it cool slightly before serving.
Wrap cool fritters in aluminum foil and refrigerate for up to 2 days; rewarm in toaster oven on low.
Wrapped steamed broccoli and cauliflower with a little cheese in a puff pastry and you’ll have success on the ‘vegetable consumption’ front. Ketan loves these. And to keep it interesting, I use different cookie cutters to make fun shapes.
Cauliflower, Broccoli, Cheese Pockets
Steam and dice cauliflower and broccoli.
Grate cheese of choice.
Directions:
Pre-heat oven to 400 degrees.
Defrost frozen puff pastry and roll out.
Sprinkle grated cheese and steamed veggies on the puff pastry and close the seam of the pastry with the tines of the fork and brush with egg wash.
Place cheese pockets on a lined baking sheet. Bake until golden brown (about 20 minutes).
Once cooled, wrap each pocket individually in plastic wrap and freeze for up to 1 month. Reheat in toaster oven on low. Don’t forget to remove the plastic wrap before re-heating!
Meatballs are a favorite with kids and grown-ups alike. This recipe will make enough to feed the whole family resulting in a ‘win win’.
*Special note to moms with toddlers+: The earlier you ‘sync’ family meal times (avoiding the pervasive trappings of ‘multiple meal’ preparations in an attempt to please everyone) will save dishes, stress, money and most important- TIME which will be better spent raising the family you love!
Mini Meatballs
Adapted from Baby and Toddler Cookbook
1/2 cup fresh bread crumbs
3 tablespoons whole milk
1/2 teaspoon dried oregano
1 teaspoon tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb grass-fed, hormone-free ground beef
1 large egg, lightly beaten
1 teaspoon worchestire sauce
Directions
Pre-heat oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil and spray lightly with oil.
In a bowl, stir together the bread crumbs and milk. Let stand 5 minutes. Add the oregano, salt, pepper, egg, worchestire sauce and tomato paste. Add beef and using your hands mix the ingredients just until blended (careful not to overwork). Scoop up the rounded teaspoonfuls of the beef mixture, roll into mini meatballs, and arrange evenly on the prepared baking sheet. Bake until browned and cook through, 10-12 minutes. The internal temperature should register 160 degrees farenheit on a meat thermometer.
Refrigerate in air tight container for up to 3 days, or freeze for up to 3 months. Add meatballs to pasta dishes, soups, polenta, or make mini-meatball sandwiches with tomato sauce and melted cheese.
Toddler-friendly comfort food.
Chicken Noodle Soup
2 cups low sodium chicken broth
diced boneless chicken, white and dark meat (especially dark meat = high in iron)
Boil small pasta, cook until tender, drain and toss with a tablespoon of olive oil and parmesan cheese. Combine with broth and chicken and serve.
‘Grilled cheese’ is easy and satisfying. I make a whole wheat kamut cereal bread for an extra nutritional kick! The ancient Kamut grain is an excellent source Magnesium, Niacin, Thiamine, Zinc, Riboflavin and Iron.
Baked Chicken Fingers
1 tablespoon melted butter
1 lb boneless chicken tenders
2 large eggs
1 1/4 cups panko bread crumbs or fine dried bread crumbs
1/4 teaspoon salt
1/4 teaspoon sweet paprika
Directions:
Pre-heat oven to 425 degrees.
Line baking sheet with silpat or aluminum foil.
In a bowl, beat the eggs lightly to blend. In another bowl, stir together the bread crumbs, the 1 tablespoon melted butter, the salt, and the paprika. Dip the chicken pieces in the beaten egg and then in the bread crumbs, turning to coat evenly. Arrange on the prepared baking sheet.
Bake until the bread crumbs are golden brown and the chicken is opaque throughout and no longer pink in the center about 12 minutes. Let cool slightly, then serve.
Store in aluminum foil and refrigerate for up to 2 days or freeze for up to 1 month; rewarm on low in the toaster oven.
