Thank goodness for Children’s Tylenol

I don’t know what your child is like when they’re teething, but mine is a nightmare. And quite honestly, I am not much more pleasant to be around when this is going on. We become a family of monsters every other month now, it’s fantastic. Today started out bad and ended even worse. I went from being woken up at 6 a.m. to refusal to eat any way but nursing, which wouldn’t be a HUGE deal except he’s 10 months old now. He generally receives most of his nutrition through solids or bottles at this point. In other words, strictly nursing doesn’t quite cut it. He’s not eating much which means he’s STARVING… Which also means he WON’T NAP. Oh my goodness. Ever try to entertain an overtired 10 month old who refuses to eat or rest and feel better? It’s exhausting. I almost screamed many a time today. Which isn’t something new by any means, but thankfully hasn’t happened since we started food therapy and Emmett’s eating has… HAD improved. Last time Emmett was refusing to eat and I turned to Facebook for advice, I was given an idea I didn’t get to implement until now… But it is a brilliant one. SMOOTHIES. When your kid isn’t eating because they are indeed teething there is nothing better than a smoothie. Cool and refreshing, it doesn’t put undue pressure on their gums, and you can make the dang thing as healthy or I suppose unhealthy as you want! When Russ and I were on our incredibly healthy “fertility diet” we discovered the art of making healthy yet tasty breakfast smoothies. You get so much nutrition in one little drink, it’s wonderful. And you can make them differently every time so it doesn’t get old. Well, too old. ūüôā So I decided to adapt our little “recipe” to make a baby friendly smoothie that is chuck full of healthy ingredients to get some of the good stuff they’re missing out on by not eating enough, but still sweet enough they’ll actually eat it!

Teething Smoothie

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients:

  • 1 T. oats
  • 1/4 c. yogurt
  • 1/4 c. milk (for the little guys I use either pumped breast milk or formula but as they get older you can easily use cow’s milk, coconut, almond, soy, or whatever they prefer!)
  • 1 tsp. all fruit jam (acts as a sweetener)
  • 2-3 slices frozen banana (we almost always have some banana chunks in the freezer! Just slice up a nice ripe banana, bag it and leave it in the freezer for at least 24 hours)
  • 1/4 c. frozen fruit (whatever kind your kiddo likes!)
  • 1-2 T. frozen or fresh spinach

Directions:

  1. Throw everything in the blender and blend until smooth. This makes quite a bit for the little guy but you can save whatever is left and offer it at the next meal!

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I’m not nice.

Watching the video of this woman makes me realize I’m not a very nice person. She is so sweet and so cute, but I have a terrible habit imitating the way people speak if they have an accent or other unique quality. Seriously though, I can tell I would love her to death if I met her in person. Her videos are fast paced but really straight forward so this just makes it so don’t have to pause to keep up. But I would highly suggest watching her tutorial before starting!

French Baguettes

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 1/2 c. water
  • 1 1/2 T. active dry yeast
  • 2 tsp. sugar, divided
  • 2 1/2 – 3 1/4 c. all purpose flour
  • 1 1/2 tsp. salt

Directions:

  1. In a small bowl, combine 1/2 cup water, yeast, and 1 tsp. sugar. Stir and cover, allow to stand approximately 5 minutes.
  2. In a large bowl combine flour, salt, and remaining sugar, mix well. Add yeast mixture, stir to combine.
  3. Gradually add water up to the remaining one cup, until dough forms a smooth ball.
  4. Knead briefly on a floured surface until dough is smooth and elastic.
  5. Cut dough in half then shape into baguettes. Do this by folding it once then start rolling out from center.
  6. Grease a baguette pan. Lay dough on greased pan and slice a shallow line through the middle of the loaf lengthwise. Cover and let rise approximately 10 minutes. While dough is rising, preheat the oven to 450 degrees. Add a shallow pan of water to the oven on the bottom rack to create steam.
  7. Place baguette pan in oven and cook for 10-15 minutes (until it makes a hollow sound when tapped).

**You can make these whole wheat but I would suggest doing half and half with whole wheat and white flour because they quite heavy on flavor if not.

**Also quite delicious when herbs and cheese are added for flavor.

Source: The Food Nanny ( Look her up, she’s funny!)

Weekly Menu #4

DAYS MEALS SOURCE
Monday  Whole Wheat Penne with Baby Spinach

SIDE: Baguettes and Green Beans

¬†Recipe found in “Cook’s Country” Magazine
Tuesday Easy Cashew Chicken with Pot Stickers and Rice Cooking Classy -OR-  Very Culinary
Wednesday  Zupas Wisconsin Cauliflower Soup and Salad

(Make Pizza Dough for Friday)

 Chef in Training
Thursday  Smothered Chili Colorado Burritos with Chips and Salsa Creme de la Crumb
Friday ¬†Sicilian Pizza and Salad ¬†Recipe found in “Cook’s” Magazine
Saturday Angel Hair Pasta with Roasted Red Pepper and Chipotle Sauce and Roasted Asparagus

(Make Hummus with left over chipotles and roasted red pepper)

 Cravings of a Lunatic

Savvy Hostess (hummus)

Sunday ¬†Pot Roast and Root Vegetables ¬†Recipe found in “Cook’s Country” Magazine