Strawberry Blueberry Lemonade (Toddler Activity)

strawberry blueberry lemonade

I don’t really like giving juice to Alexander because it’s so easy to drink a ton of it quickly, and I’d rather he just eat the fruit. He gets juice probably once a month, as a treat (like if I’m going to Starbucks for a treat, he gets a treat too, and it happens to be apple juice!). 

This week, we are doing kitchen practical life activities (Montessori), like peeling boiled eggs, slicing bananas, loading the dishwasher, and learning to wash dishes by hand. One thing I decided to do today was make a simple strawberry blueberry lemonade. We are doing a Whole30 right now, so no processed sugar: that means no honey, no agave nectar, no white sugar or coconut sugar or date sugar or whatever other powdery sugars are out there. 

Now, if we were not doing Whole30 right now, I would have added probably 1 teaspoon of raw honey and shook it really well! (Honey is NOT okay for kids under age 1, but I wouldn’t recommend this at all for that age anyway.)

All that said, this is NOT the super sweet lemonade you’d get on the corner from the little kiddos charging 50 cents a cup. It’s not the stuff you would get in a restaurant because, hey, they want you to buy more, and sugar makes this sort of thing taste ahhhhmazing.

BUT this was really good! We added water to dilute it, and it cut out the tartness almost completely.

And it was really fun doing this with Alexander!

It made 2-3 ounces, but we added another 6-7 to the mix. We each had a small glass of it.

Here’s what you’ll need for this exact amount:

  • 2 lemons
  • 5 ripe (soft, preferably) strawberries
  • about 10 blueberries
  • Some sort of juicing tool (you could also use your hands to squeeze out the lemon juice)
  • A fine mesh strainer (a standard colander may work as well)
  • Something to mash the berries (we just used the back of a spoon)
  • Something to hold it all (a bowl or cup)

And here is how we did it (I’ll BOLD the things Alexander was able to do):

  1. Roll the lemons on the table, to release the juices a bit. 
  2. Cut the lemons in half.
  3. Use a juicer (or your hands) to squeeze out the lemon juice.
  4. Pour the lemon juice through a strainer to separate the pulp and seeds.
  5. Put the strawberries and blueberries into the strainer.
  6. Use a spoon to smash the strawberries and blueberries to get out as much juice as possible. You could stick them into a blender or food processor, then strain it that way. Or, heck, if you have an actual juicing machine, use that. I wanted to get up close and personal and let him do stuff, so we stuck to doing it by hand.
  7. Stir the juices.
  8. Pour a little juice into a cup.
  9. Pour some water into the same cup to dilute it.
  10. DRINK!

It’s pretty and tasty and fun. You should try it! And if you do, tag me in it so I can see. :)

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Shrimp Tacos with Yogurt Sauce

shrimp tacos yogurt sauce

You know how sometimes you make a recipe, it’s awesome, and then you forget about it? Then way down the road, you make it again and think, “DANG that’s awesome. Again. Why the heck did I wait so long to make it again?”

That’s this recipe. I don’t know why I waited so long to make it again. It’s so good! And honestly, pretty darn quick. You can finish it in 30 minutes or less.

Shrimp is a shellfish, so it’s a potential allergen. The yogurt sauce (which can just be left off for a younger babe) is dairy (though you could probably use a soy or coconut yogurt with similar results). And the shrimp are fried; you could use any sort of flour to coat them. We used regular all-purpose flour, but you could use almond flour or even coconut flour. You can also use cornmeal.

Here’s your recipe!

INGREDIENTS (these are approximate!!)

  • 1 pound of peeled and deveined shrimp (medium or large)
  • 1-2 eggs (start with 1 and add another if you need it!)
  • 1/2 cup or so of flour (or cornmeal or whatever) – it’s just for coating, so that’s an approximate measurement
  • about 3/4 cup plain whole milk yogurt
  • 1 tsp of lemon juice
  • pinch of salt
  • 1/2 tsp of dried cilantro
  • 1/2 tsp of cumin
  • flour tortillas
  • avocado
  • 1/4 of a cabbage, shredded or chopped finely

DIRECTIONS

  1. Heat some oil (we used coconut) in a skillet. Medium heat is good.
  2. Beat the eggs in a bowl and put the flour in a second bowl.
  3. Dip the shrimp in eggs, then flour, then place them in the skillet.
  4. Once browned, flip them. Let them cool on a wire rack if you have one!
  5. While the shrimp are cooking, make your yogurt sauce. Just mix the yogurt, lemon, salt, cilantro, and cumin in a bowl.
  6. Also shred your cabbage and slice or mash your avocado (we sliced ours).
  7. In a tortilla, put some cabbage, avocado, and shrimp, then drizzle the sauce on top. 
  8. For a baby, you can place 1 or 2 shrimp, 1 or 2 avocado slices, a few bites of tortilla and cabbage on the tray. You can drizzle the sauce on the shrimp or tortilla if you think your baby will try it like that.

shrimp tacos yogurt sauce

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Slow Cooker Chicken and Vegetables

Slow Cooker Chicken and Vegetables

Ingredients

  • 3-4 chicken thighs*
  • 8 ounces of Brussels sprouts
  • 8 carrots, peeled and very roughly cut 
  • 4-5 red potatoes (any sort of potato will work!)
  • 1.5 cups low sodium chicken broth (veggie broth would work too)
  • 3/4 cup low sodium soy sauce or coconut aminos
  • 2 tsp garlic powder (approx!)
  • 1/2 ground black pepper (approx!)
  • 1 tsp dried oregano (approx!)
  • 2 tbsp HONEY — only for babies 12 months and older!**

*You can use boneless skinless thighs. You can use drumsticks as well. Breasts would work too but I can’t guarantee they’ll be as moist.

**I would not use any sort of sugar at all! Just leave out the sweetness altogether!

Directions

  1. Put everything in a slow cooker plus a little water, maybe 1/2 cup or so.
  2. If your baby is over age 1, add 1 tsp salt!
  3. Cook on high for 6 hours or low for 8-10 hours.

Notes

  • To serve the chicken to your baby, remove the bones and cartilage first!
  • Swap out green beans, for the sprouts. 
  • To serve, just place a little bit of each food in front of baby. Everything is VERY tender!
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Annabelle’s 1st Solids: The Game Plan

annabelles 1st solidsAnnabelle hits 6 months (26 weeks) at the end of July (2016). That means we’ll start solids late July or maybe early August (if she happens to be sick or we’re out of town or something on the actual 6 month mark). 

I’ve written about the first meals before (here, for example). And I’ve given a lot of advice over the past 1.5 years. Nearly all the meals I share on Instagram are technically safe for 6 months and up. But when it comes to your own kiddo, it’s … different. Will I take my own advice? Will we go big on day one or stick to a classic, like avocado?

With Alexander, we were clueless and a bit paranoid. So he had avocado and banana every day for at least a week. I think by about month 1, we had ventured out and offered a couple of interesting meals. But overall it was boring. I mean, I didn’t know how to cook AT ALL back then, so when he was at home with me, he was stuck with the handful of things I could cook.

When Annabelle hits 6 months old, Alexander will be 3 years old (which means 2.5 years of solids under my belt!). I’ve gotten some confidence, and I know how to cook!

It’s still about 10 weeks away. But I want to share my current thoughts and plans for Annabelle’s first week of meals. (Note… I probably wouldn’t think about this if I didn’t have this blog! There’s no need for you to really plan this far out!)


ANNABELLE’S FIRST WEEK

I plan to just offer 1 meal a day until she’s actually eating something. If that just happens to be right away, then I’ll have to add to this plan!

DAY 1: sweet potato fries and chicken drumstick
DAY 2: banana and asparagus
DAY 3: egg and potato fries
DAY 4: hamburger patty and avocado
DAY 5: blueberries and Brussels sprouts
DAY 6: strawberry and chicken thigh (probably cracklin chicken)
DAY 7: baked pears and green beans


What are your plans for your first week?

 

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