A little homemade baby food update for you!
I tried the blueberry/banana/mango mix in her oatmeal and she was not a fan. She didn’t spit it out, but she made lots of faces. I gave up and gave her the stuff I bought at the store.
But then I tried a mix of carrots and peas for lunch and she loved it! She mmmmmed and ate it right up! Success!
Another day I tried giving her some of the baked carrots cut up into little bits and once again she loved the carrots! I’ve done this a couple of times now and she loves feeding herself the little carrot bits. I think next time I will give her a little bit bigger pieces that will be easier for her to pick up. I definitely need to try to give her more finger food though as she really likes it and is getting better at feeding herself.
So maybe I won’t give up after all. 🙂
It recently occurred to me that we’ve been so busy with stuff that Trevor and I hadn’t actually gone on a date since our wedding anniversary, which is the beginning of February! Since we were both in town this past Saturday, I asked my friend Emily to babysit Serena and Trevor and I went out for dinner. We decided to go somewhere fun and casual and since Trevor had never been to Fat Lorenzo’s, we headed there! It was delicious and fun and we need to do this way more often!
I don’t know much about Indian food, but I know that this recipe is super easy and very delicious! It’s what I made for dinner last night.
Here it is all done, on some rice.
Fall Vegetable Curry (from Cooking Light)
Total: 30 minutes
Yield: 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)
- 1 1/2 teaspoons olive oil
- 1 cup diced peeled sweet potato
- 1 cup small cauliflower florets
- 1/4 cup thinly sliced yellow onion
- 2 teaspoons Madras curry powder
- 1/2 cup organic vegetable broth (such as Swanson)
- 1/4 teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 1/2 cup plain 2% reduced-fat Greek yogurt
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.
I mixed the yogurt in and added cashews as well. Yum!