FoodFash

Adventure Begins in the Kitchen

Baby Breakfast: Green Pancakes

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Nothing could have prepared me for how much work feeding an infant would be. Perhaps I made life more difficult by going the Baby Led Weaning route, but at the time {6 months} it felt like the right approach. Five months later {at 11 months} I couldn’t be happier that we toughed out the messes and the meal prep. Fixing Ezra’s meals for the week is still a ton of work, but I’ve come up with a few “go to” recipes that make it easier. And seeing how independent of an eater he is just lights me up. His fine motor skill development and appetite for textures and flavors are pretty incredible.

I created this Green Pancake recipe as a solution for weekday breakfasts. I wanted a meal that was packed with nutrients, sized/textured for self-feeding, and easy to make in bulk then freeze. I’ve been modifying this pancake recipe in some form over the past decade – it’s wonderful!

I use a cookie scoop to make baby-sized green pancakes. I keep a few in the fridge for the current week and store the rest in the freezer for future breakfasts. I’m guilty of snacking on a few green pancakes here and there too!

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Breakfast Quinoa

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Breakfast Quinoa

Knowing full well that my schedule doesn’t allow for any kind of cleansing these days, I started searching for cleanses I could cherry pick from and stick to when I can.  I have lots and lots of birthday gorging to recover from.  The last meal of my twenties was half of a bag of hot fries for goodness sake.  Admitting that, I could probably use at least one cleansing meal a day for the next two months!

Rainbow Quinoa

I stumbled upon Dr. Oz’s two-day wonder cleanse that involves eating regular meals at regular times.  I can stick to the breakfast quinoa and snack juice this week.  And I can also go for the lunch smoothie and dinner soup when plans don’t interfere.  At 30, I’m learning that it doesn’t have to be all or nothing.

Microplane Ginger

I prepped two servings of the breakfast quinoa for work breakfasts.  And from what I tasted, I’m not that excited about it.  At all.  I added some vanilla and cinnamon, knowing that my breakfast could be so much better.  And I’ll eat it, because it’s good for me.  But next time, since I like the idea of a breakfast quinoa, I’ll make it yummy.