2 recipes and Greyson's Favorite Eats...

In case I haven't mentioned this before...

I gave birth to the cutest child in the entire world.

I'll be lovin' those big Tahoe blue eyes forever.

Greyson loves to eat.
It amazes me how this child knows good food {already}.

He clearly takes after his mama.

Then again Jay puts down food like crazy.

 

I constantly have people asking me what I feed Grey.

Other mamas needing ideas...

below is a list of many of the foods that G loves and eats on a regular basis.

Greyson's Favorite Eats...

keifer

greek yogurt 

chicken cubed

steak cubed

 meatballs

meatloaf

cheese

scrambled egg yolks

hard boiled egg yolk

baked sweet potato

sauteed or steamed broccoli

sliced banana

mango cubed

avocado cubed

sliced cucumber

ripe pear sliced

blueberries

strawberries

green smoothies

homemade chicken and veggie soup

oatmeal mixed with fruit puree

lentils

brown rice cakes

quinoa

toast w/almond butter cut into little pieces

frozen celery {great for teething}

 Plum Organics baby food pouches {saves me on the go}

 

*We introduced solids around 6 months. I pureed everything until about

9 months or so. At Grey's 9mo check my pediatrician encouraged me to add flavor to his food. For instance, when I give him avocado I squeeze lemon over it and add a tiny pinch of pepper/sea salt.. he loves it!

 

Below are two big hit recipes that I tried this past week.

Greyson loved them both- especially the chia pudding!!!

 

Ingredients:

2 pounds ground turkey

2/3 cup cooked quinoa (preferably cooked in flavored stock)

3 garlic cloves, minced or pressed

1 large egg, lightly beaten

2 tablespoons olive oil

2 tablespoons finely grated romano cheese

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 large sweet onion, sliced into thin rounds

2 (28 ounce) cans crushed tomatoes

 

Directions:

In a large bowl, combine turkey, quinoa, beaten egg, olive oil, cheese, basil, oregano, salt and pepper. Mix thoroughly but quickly, just so the ingredients are combined - do not overmix! Roll into mini balls - slightly smaller than a golfball, and place on a baking sheet.

Layer sliced onion on the bottom of the crockpot and add 1 can of crushed tomatoes.

Heat a large skillet over medium-high heat (mine was actually almost high) and add 1/2 tablespoon olive oil. Add meatballs, searing on the top and bottom until golden, about 1 minute per side. To flip meatballs, gently toss with a spoon. I also shook the pan a few times to roll the meatballs around - if you pan is hot enough this works! Add meatballs one at a time to the crockpot. Repeat with remaining meatballs - it is okay to stack them once they are all finished.

Once all the meatballs are in the crockpot, add the other can of crushed tomatoes, completely submerging the meatballs. Cook on low for 6 hours. Serve!

 

don't skip the browning step! it helps seal the juices in so the meatballs are tender and also keeps them from becoming one giant mess of meat in the crockpot.

if desired, you can brown the meatballs one day (such as the day before) and then refrigerate until ready to use. you can also freeze the same way!

 {recipe>how sweet it is}

 

 Ingredients:

 1/2 cup coconut milk

1/2 cup almond milk

3/4 cup fresh ripe mango, diced

2 tbsp chia seeds

1 tbsp shredded coconut

natural sweetener to taste

 

Directions:

Combine all ingredients in a large container. Mix well and close container. Refrigerate overnight or at least 5-6 hours.

{recipe>skinny taste}

 

Enjoy!!!