Our First Toddler Specific Event!

While we spend the summer enjoying the nice weather and waiting for our full blown workshops to begin in the fall we decided to host some "Momma Socials" to address some specific needs for those with toddlers. These will be fun, informative gatherings to discuss different topics regarding the unique challenge of keeping your toddlers food healthy, creative, and accessible. Our first Social will be June 22nd from 6:30 to 8:30 at the Eliot Street Collective in Northwest Denver and the topic will be snacks. Cost is $20 and includes food, drinks, recipes, and tips. If you'd like to be included on the invite list please email us at info@mishmashhomemade.com. Space is limited! 

Favorite Muffins

I've tested this recipe from the cookbook Petit Appetit out several times, and it's been a hit with our girls and all kids I've met so far. Added bonus: my husband and I also enjoy these muffins, and all I have to do is make some in a mini muffin tin and some in a regular muffin tin- voila! Perfect option for having families over for brunch! Really, you could make these for anyone. That's the beauty of finding tasty, fabulous foods for your little one- they can usually please all ages.

You could certainly add a handful of berries, a bit of flax seed, or some other yummy nutritious add-on here. These are great for the 9-12 month range and up, as they are easily taken apart to turn into instant, soft finger food for your independent little self-feeder. Be sure you've already introduced wheat and eggs before giving these muffins to baby.

Mini Banana Apple Bran Muffins

Makes 24 mini muffins or 12 regular muffins
Ingredients:
1 cup organic whole wheat flour
1/2 cup organic oat bran
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, unsalted
3/4 cup organic applesauce or apple puree (you could sub pear puree also)
3 medium organic bananas, 1 mashed and 2 sliced
1/2 cup packed light brown sugar
2 eggs
Directions:
1. Preheat oven to 375. Grease 24 min i muffin cups or 12 regular.

2. With fork, combine flour, bran, baking soda, and salt. Melt butter and in large bowl, combine butter, applesauce, mashed banana, sugar, and eggs. Mix together with a rubber spatula. Add flour mixture to wet mixture and stir until just blended. Batter will be lumpy and very moist.

3. Spoon into muffin cups, filling 2/3 full. Place banana slice on top of each muffin. Bake 12 min for mini, 15-18 for regular or until brown and set. Cool for 5 min before turning out muffins.

Turkey Veggie Puree

Turkey Veggie Puree

1 tbsp. extra virgin olive oil

1 lb. ground organic turkey
1 rib celery, diced into ¼ inch pieces
1 small onion, diced into ¼ inch pieces
1 small carrot, diced into ¼ inch pieces
1 can of cannellini beans, drained and rinsed
2 cups homemade chicken stock or vegetable stock*
1 fresh sage leaf


In large stock pot, heat olive oil on medium-high heat. Add ground turkey and sauté until browned. Remove turkey from pot, drain on a plate covered with a paper towel, and set aside.

Turn down heat to medium. In same pot, add diced celery, onion and carrot and cook for about 6-7 minutes, or until vegetables are almost tender. Return turkey to pot. Add beans, chicken broth and sage. Bring pot to boil. Once mixture is just boiling, turn down heat to medium low and simmer for about 10-15 minutes.

FOR 9 TO 12 MONTHS:
Once mixture is has cooled down, add to food processor. Puree until you reach desired consistency. Distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.

If you want to power pack this meal with vitamins, add some fresh spinach or kale at the same time you add the beans, broth and sage. The flavors work very well together, as the mild, creamy beans tone down the strong “greens” flavor.

Curry Chickpeas

One of the things I've learned as Ava gets older is that our day revolves around eating, and SNACKS are a constant around here. No matter when we go out, I have to bring a snack to ensure a successful trip. Yesterday, while trying to get errands done, I brought Happy Belly puffs (made with veggies). As much as I know they're better than other sugary brands, I gotta say, Ava could have eaten the whole container and still been hungry. Not good when we had a shopping marathon to complete. It was time for me to problem solve.

The reason the kiddo was so hungry is that even for snacks, there has to be more than a carb or fruit. Toddlers (and all of us, for that matter) need a good balance of protein, carbs, and fats along with the fruits and veggies, or else we'll be "cranky pants" in no time.

I stumbled upon this fantastic recipe just in time to solve our need for on-the-go dry snacks and picnicking. It would be great for toddlers who can chew on small crackers, and like to carry their snacks around in containers. It's aromatic, spicy, and a crunchy protein all in one, and it's surprising how many children accept the taste of curry. If they like crunch, this should become an instant fave. And it took no time at all to make. Ava said "mo" right away.... and we shopped again today with no hunger issues. :) Nicole and I will continue to bring you snacks like these to help you replace the usual store-bought go-tos.

Curry Chickpeas

Makes 1 1/2 cups

Ingredients:
1 can chickpeas, drained and rinsed
1/4 tsp curry or more to taste
1/4 tsp ground cinnamon
1/8 tsp salt

Directions:
Rinse and drain chickpeas. Preheat oven to 400 degrees. On baking sheet, mix chickpeas and spices. Roast chickpeas on baking sheet about 35 to 40 min., stirring every ten minutes with a spatula so they cook evenly but don't stick to the pan. Chickpeas will be deep golden brown in color and crispy.
Let cool.

Website!!

Our website is live - after lots of long hours my husband has finally finished it. I am happy to get to share it with everyone and I'm even happier to have him back from cyberspace. If you or anyone you know is looking for web design services he is currently available. We'd love to hear what you think and if you have any feedback we'd love to hear it. xo Nicole

Lunch - the Simplest of Ingredients.

Making meals for a toddler three times a day is a full time job for any mom whether you are working or staying home or in our case BOTH. Making them tasty, healthy, and creative is easier on some days than others, but sometimes its the simplicity of wholesome ingredients that has the biggest impact on little taste buds and on their development. Here's an example of what Sofia had for lunch today and how each ingredient breaks down. All together it took me all of 3 minutes to prepare and about 5 minutes for her to devour.  You can see a picture of one of my favorite kitchen gadgets - a Panini press - this thing definitely spends more time on the counter than in the cabinet. 

Grilled Cheese, Avocado, & Basil Sandwich on Whole Wheat *One Bun w/ a side of Strawberries & Cantaloupe (all organic)

1. Cheese - of course is a great source of calcium.
2. Avocado - Avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.
3. Basil - has strong antioxidant properties and volatile oils that have antibacterial properties, and it may decrease the immune response to allergens.
4. Strawberries - one of the best sources of Vitamin C.
5. Cantaloupe - known for it's Vitamin A and beta-carotene properties.
6. Balsamic - Balsamic vinegar contains powerful antioxidant called polyphenols which fight cell damage and boost our immune system.

So what may seem like a very no frills lunch can add up to a lot of necessary vitamins & minerals. It's all about keeping it simple with good food that really doesn't need a lot of fancy seasonings because it just tastes yummy just the way it is. Nothing processed or artificial & always organic. 

*One Buns can be found at Whole Foods and have no additives, or preservatives. 

Real Baby in Store Promotion!

Sarah and I will be at Real Baby Denver on Thursday May 20th from 6 to 8 pm to talk about the launch of our new company. There will be a drawing for a free class as well! So if you are in neighborhood stop in to say hi!! 

Lets Go Camping!!

We are very excited to take our first family camping trip this summer. Two dogs and a toddler definitely have caused us to redefine exactly how we camp. We also bought a 1974 Travel Trailer that we are in the process of refurbishing to make our trips a little more comfy for all 5 of us. While we won't be camping until the snow is completely gone in the mountains we are readying ourselves so we are prepared and Sofia can enjoy being in the outdoors as much as we do. I found a great article on Wondertime Magazine online called "The Art of Camping" all about camping as a family that even includes a checklist in order to not forget any essentials that I personally would have never thought about as we embark on our first trip this summer. I will post a little follow up with pics of our camper before & after and our first adventure. Our plan is to start off with some small one night trips and build up to one big week long trip to Yellowstone!! I'm sure their will be a lot of over packing/under packing along the way but camping is all about spending time as a family without any distractions and who couldn't use that from time to time? I also love cooking outside below is one of my favorite gourmet camping recipes. I like to make things I can half prepare ahead of time and finish in the woods. 

Nicole

Asian Short Rib Lettuce Wraps

Marinade Recipe (I usually follow this and make adjustment since some crowd likes it sweeter and some don't...so before you put the meat into the marinade taste to see):

-2 days before
Boil the following to boil and simmer for 10 mins to blend the flavor then sieve and cool the liquid.
4 cups of water
1/2 cup of soy sauce (not light)
1 green onion (coarsely chopped)
1/2 medium yellow onion (coarsely chopped)
3 garlic cloves (crushed and peeled)
1 tablespoon sugar
about a thumb size ginger root (peeled and coarsely chopped)
a pinch of ground pepper

------------------------------------------------------
-The night before or right before you go camping (for about 6-12 hour marinade)
Mix (adjust the portions for the amount of meat you're marinating)
4 Tablespoons of the cooled sauce you made above
4-5 Tablespoons of Pear Puree (use cheese grater) (about 1 pear)
2-3 Tablespoons of Soy Sauce
1 Tablespoon of Yellow Onion Puree (again, use grater)
1 Tablespoon of Mirin or Sake (Mirin will make slightly sweeter sauce)
1 teaspoon of sesame oil
a pinch of ground black pepper

NOTE: if you want really tender meat, use a 1/2 teaspoon of kiwi puree...some people like it really tender. But if you're not going to eat the meat for a while, I suggest not using the kiwi cause it'll break the meat down too much.
------------------------------------------------------------------------------------
Julienned green onions
Julienned sweet onions
4 Tablespoons of the boiled-then-chilled sauce
Whisk in little bit of sesame oil to the sauce
Then toss salad

-------------------------------------------------------------------------------------
Thinly sliced or julienned jicama or daikon

--------------------------------------------------------------------------------------
Arrange as follows after you cook the meat: Cook the meat on direct fire until cooked through (the rib has a lot of marbled fat so it won't dry out)

Put the lettuce down on the bottom
Cut the bbqed meat into bite-size (for one strip, you should be able to make about 2-3 pieces),
Put the salad mixture on top
Put the jicama

Enjoy!! (The left overs make great sandwiches the next day inside pita bread and wrapped for a hike!)

Saving Money, Starting Solids.

I'll be honest from the get-go. When Ava started eating solids, yes, I knew homemade was better for her. Yes, I knew that when grocery shopping, I should try to stay at the outer edges of the grocery store near the produce, meat, and dairy while avoiding the sugar and snack aisles. But what really, really drove me to make homemade baby food was that it's so much cheaper!
Plus, when I tasted both jarred and homemade, it was obvious which would be more enticing to my little one.

And so, fellow penny pinchers, we will be looking for ways to save you money as you feed your litle foodies. I'll start with a simple puree comparison.

I'll even break it down using our local In Season market's price, which sells produce only from local farms (usually folks claim that it's too expensive to buy local, organic, which is not always true as long as you do your research).
Acorn squash: price per pound- $1.00, one squash= $2.50
Earth's Best first squash baby food jar at Sunflower= 89 cents per serving. (2.5 ounces a serving).
Amount of food you could make from one squash= at least 12 ice cube sized- portions (6 servings for a hungry baby, more for a baby just starting out.) Amount it would cost for 6 jars of baby food= $5.34. Your savings= $2.84!

That may not seem like much, but if you add that up over time, for the hundreds of jars of baby food your baby would otherwise be consuming, it's a huge savings of up to thousands of dollars.

If you are just starting solids for your little one, or have started in the last few months and hope to learn how to start incorporating homemade, we'd love to show you how to save money too! Plus, your baby will thank you (with a gurgle and smile) when he or she will get to try new textures and fresh tastes.

Asparagus's Best Friend: Salmon Cakes

It's springtime, and for me that always means enjoying fresh asparagus and perhaps some salmon cakes, if I can find fresh wild-caught salmon at our local fish market. As many of you know, salmon contains Omega-3s, an essential fatty acid for development. These essential fatty acids are especially important at a young age, when cognitive, heart and eye development is at its peak. Parents can add these fatty acids to their toddler's diet through salmon patties, or by adding ground flaxseed to the daily diet. And if you don't feel like preparing homemade, a great brand of salmon sticks to try is Happy Bites.

These keep in the fridge for 1 day, and we always eat them by then. This recipe freezes fairly well and reheats nicely, though it is best enjoyed fresh. Serve it with the dipping sauce (below).

Pair these salmon patties with steamed chopped asparagus for a spring dinner the whole family can love. When you're cooking veggies like asparagus for your little one, and he or she is still eating very soft food, simply take the adult portion out of the steam basket a bit earlier and continue steaming until the veggies are soft enough for your wee one.

Mini Salmon Cakes

(Makes 8 mini- cakes, Double or triple recipe for family)

Ingredients:
1 slice whole wheat bread
1 small skinless boneless salmon fillet, about 2/3 lb, finely chopped
(I quickly pulsed mine in a food processor, be careful not to pulse too long!)
1 green onion, white and pale green parts, minced
1 tsp fresh lemon juice
1 large egg, beaten
salt
1 tablespoon canola oil or as needed

Directions:
1. In food processor, process the bread slice to fine crumbs; you should ahve about 1/2 cup. In bowl, copmbine bread crumbs, salmon, green onion, lemon juice, egg, and a little salt to taste. Toss gently until combined.

2. Divide the salmon mixture into 8 portions for toddlers and appetizers, larger if making for dinner entree. Arrange cakes on plate, cover with plastic wrap, and refrigerate 5-10 min.

3. In a large frying pan over medium heat, warm oil. Add cakes and cook until golden brown on first side, about 3 minutes. Turn, adding more oil if needed, and cook until cakes are golden brown on the other side, springy to touch, and are cooked through in the center. Let cool slightly then serve.


Dipping sauce: Into plain whole milk yogurt, stir a little bit of Dijon mustard, a splash of lemon juice, and some green onion or fresh dill.

Paul Frank Tableware Sale!!

If you haven't gotten on board with Gilt.com you are missing out on some awesome sales. Everyday they feature new products for women, men, children, home, and travel at big fat discounts and limited quantity. Today they have Sofia's favorite designer Paul Frank. The tableware is adorable and fun. What kid wouldn't want to eat all their veggies off of a plate with a big happy monkey on it? Any other daily deal sites you'd like to share please do so in the comment section we could all use a little extra savings!! xo Nicole

Picnic Friendly!

So I have a serious case of Summer fever - I'm skipping past Spring since here in Colorado that could very well mean snow in May. Summer is all about picnic and outdoor friendly lunches for all of us. I love impromptu picnics in our backyard and this recipe I found via A Little Yumminess would be perfect. You can make it ahead of time - another thing I like to do when it comes to lunches for Sofia so you can simply pull it out and go. I am a big fan of organic frozen butternut squash because its already cubed and its actually full of more nutrients since you know it was frozen at its peak of ripeness. So when it's season has past you can still enjoy the frozen version just make sure to buy organic with nothing added. Bon Appetit! xo Nicole

Penne with Butternut Squash & Goat Cheese

Ingredients

Vegetable oil or cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes (I used less)
1 onion, chopped in small dice
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (optional)
1 packed cup chopped fresh basil leaves (optional)
1/3 cup finely grated Parmesan

Directions

1) Place an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

2) Spray a lined baking sheet, liberally, with vegetable oil cooking spray. Set aside.

3) Arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 20 to 25 minutes until the vegetables are golden and cooked through. Turn squash pieces over and scatter onions around squash and bake for another 20 minutes. Remove from the oven and set aside to cool.

4) Boil pasta per package directions. Drain and reserve about 1 cup of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce (easy mac & cheese?). Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Hip Hip Hooray for Garden Season!

I am so excited to hit a big local organic veggie and plant sale Saturday morning with my master gardener friend Liberty of Lali Pots Gardening. I had visions of a great big veggie garden this summer but reality reared its ugly head and reminded me just how little time I have to devote to my dream garden. So, instead I'm going to use all my big pots for veggies this year instead of flowers. I love the idea of planting more edibles this year and spending all summer enjoying the delicious tomatoes from my own container garden. Below is the info to the sale I am attending maybe we'll see you there! Happy Spring!! (Now if it can just not snow again!!)xoNicole

A Really Great (and Big!) Sale & Auction of
Organic Vegetable & Herb Garden Plants & Perennials
Presented by
Front Range Organic Gardeners (FROG) club & The Herb Society of America Rocky Mountain Unit

Tomatoes—70+ varieties, including many heirloom varieties which
are hard to find in Denver!
More than 30 varieties of Peppers! Other Vegetables!
Herbs--45+ varieties!
Also, annuals, perennials and ground covers.

ALL plants were either seed-started by our members or divided from our own organic gardens.

Saturday, May 15, 2010
9:00 a.m. to 1:00 p.m. —Pre-Priced Sale of Most Varieties
11:00 a.m. — Live Auction of Exceptional Plants & Items

Denver Presbytery Center
1710 S. Grant St., Denver 80210
(Location is 3 blocks east of Broadway, 4 blocks north of Evans. Free parking in lot south of the building--enter from alley on east side of the building or driveway on the south side of building.)

Payment: CA$H only

Please bring watertight containers to carry your purchases.

My Food Blog Addiction!

I have some pretty serious addictions to food related and design related blogs so I thought I'd share a couple of my favorites. Tastespotting is a site full of amazing recipes that are submitted by different food bloggers, chefs, and foodies. They recently ran a feature on another one of my fav's - Dash and Bella which is written by a mom of two beautiful children who cooks amazing meals for her family incorporating both her children into the whole process. I love the recipes and the stories that go with them. She is also a photographer so there are some lovely pictures to go along with all her yummy creations. I can't wait until Sofia is old enough to help me in the kitchen! xo Nicole

Family Friendly Baby Recipe!

When Sofia was able to move from simple purees to more solid textures at around 9 months I began trying to incorporate food that we all could enjoy. Pancakes were one of my favorites. They can be made small for little hands to hold and can be made in quantity and frozen. They are also a great on the go food and you can make them sweet or savory. I make whole wheat pancakes for her now with all sorts of super healthy & yummy ingredients - they are a perfect snack for a growing toddler. Here's a great recipe I found on Weelicious - it's basically bananas dipped in pancake batter then cooked on a skillet-what a great idea for a breakfast side or snack. This would be tasty with pears or peaches as well. They also have some fantastic pancake batter recipes. I can't wait to try this one out this weekend! xo Nicole

2 Bananas
1 Cup Pancake Batter (Your favorite boxed brand OR your weelicious favorite recipe: Whole Wheat Oat Pancakes, Raspberr-Wee Pancakes (minus the raspberries) or even Vegan Pumpkin Pancakes)

Accompaniments: Honey, maple syrup, yogurt or a healthy berry sauce

1. Cut the bananas into 1/4 inch slices (I like to make slices on a diagonal bias so their a little bit longer than circles).
2. One at a time, dip the banana slices into the batter, coating all over, shaking off the excess batter into the bowl and place on a buttered griddle or skillet over medium heat.
3. Cook for 1 minute on each side or until golden.
4. Serve.

First Workshops - Pureed Goodness & Chunky Monkeys

We are happy to announce registration is now open for our first two workshops! Pureed Goodness (6 to 9 months) is an introduction to baby food that will cover the basics of nutrition and first tastes. You will leave with the necessary knowledge to successfully begin the journey of homemade baby food. The class is Saturday, June 12th from 1:00 to 3:30 (babies are welcome). Cost is $30 and space is limited. Sign up HERE (Click on special events and workshops) . Classes are held at Spiral Yoga & Wellness.

Our second workshop, Chunky Monkeys (9 to 12 months) will teach you how to transition from purees to chunky textures and blends. Proteins, advanced veggies & fruits, as well as spices and herbs will all be incorporated. We consider this one of most important stages for introducing new tastes to your growing baby. This class is Saturday, June 26th from 1:00 to 3:30 (babies are welcome). Cost is $30 and space is limited. Sign up HERE (Click on special events and workshops). Classes are held at Spiral Yoga & Wellness.

Spots are filling up quickly for both classes! If you have any questions please feel free to email us at info@mishmashhomemade.com.

How to Make Lunch So Much Cooler!

How cute are these lunch boxes? I want them all - they'd look so amazing displayed in my kitchen. Definitely our kids version of the tin lunch boxes we use to carry around. These are made by Shinzi Katoh out of Japan and can be purchased here, and here. They also sell accessories such as placemats, utensils, and absolutely adorable tea for two sets. It is now officially official all things super cute come from Japan - you had me at Hello Kitty! xo Nicole

Farm to Table

An important part of Mish+Mash's mission is to prepare locally grown foods as often as possible. The reasons for this are many, and if you want to know more about why, here's an article that sums it up nicely.

Let's be honest; there are several months in Colorado when we get to choose from mostly root vegetables, preserved or frozen foods, and dried legumes (not that we're complaining!). When spring arrives, we can rejoice! Locally grown rhubarb, asparagus, and strawberries begin to crop up at stores and just-opening farmers' markets, followed by the plethura of fresh crops that summer has to offer.

Check out this seasonal ingredient map (below) to guide you in finding what's fresh where you live, along with recipes to inspire you. Your taste buds and the planet will thank you!

Seasonal Ingredient Map

Roasted Red Pepper Hummus

Part of our sharing on this blog will be recipes that are sure to entice your little one.

Our toddlers are in love with hummus- spread on whole wheat crackers, pieces of bagel, soft vegetables... it's always a hit! Ava has been known to lick the hummus off of each cracker. The added bonus for us: we always have a ready-to-go appetizer on hand for adults. I've learned that it's much, much cheaper and tastier to make your own.

Most hummus recipes contain tahini, which is made from ground sesame seeds. Sesame can be allergenic and many parents prefer to avoid it altogether for the first year- so here's a tahini-optional recipe to help you create hummus for baby! Whether you include tahini or not is up to you and your particular timeline. You can also take out the red peppers if you so choose.

This recipe is suitable for babies happily feeding themselves, as it makes an ideal dip for soft vegetables or pita bread, or drier hummus can be balled up for younger babies. Chickpeas (or Garbanzo beans) are legumes, and a great source of protein. The olive oil provides important healthy fats, and roasted red pepper provides vitamins C and A.

Happy Hummus Dip
Ingredients:
1 roasted red bell pepper (we use jarred, but you can roast your own)
1 can cooked low sodium chickpeas, rinsed and drained
1/3 cup tahini OR plain whole-milk yogurt
1 small clove garlic
2 T olive oil, or more if needed
1/2 t cumin

Makes 2 1/2 cups.

Directions:
1. In a food processor or blender, combine the chickpeas, the roasted pepper, yogurt/tahini, garlic, olive oil, and cumin.
2. Process until smooth. Add olive oil as desired for smoother consistency.

Happy Mama's Day!!

Just had to use this picture - these three women were truly what "mom" meant to me when I was a kid no matter how completely unrealistic they were and how completely ridiculous it seems now. Who didn't want a mom who could sing and drove her kids around in a colorful school bus? I wonder what iconic moms our kids will look back on from their own childhood.I hope you all have a fabulous Mother's day! xo Mish+Mash homemade

Breakfast of Champions

 Sofia is 16 months old and is a very good eater - 95% of the time - there is always that 5% where she decides she hates something that she couldn't get enough of the day before or as is the case with chocolate something that she should LOVE cause it's um CHOCOLATE! Breakfast has always consisted of either oatmeal w/ fruit or scrambled eggs w/ cheese & veggies & a side of fruit. I have attempted many versions of oatmeal, different brands, different consistencies all with the same disdain and look of disgust. The only cereal she will eat is the same one she has eaten since she was 8 months old....Happy Baby brand oatmeal. After tasting the difference between my homemade version and their's - I got to say their's pretty much kicks some cereal booty. So while I have always made her food from scratch there are a couple of products on the market that are wholesome and organic and super duper yummy. We realize it's not always feasible to make everything from scratch so when you need to buy prepackaged food for your little one make sure it's as good for them as homemade and always taste it yourself. If you wouldn't eat it there's a pretty good chance neither will they! ....Happy Eating! Nicole

Growing Idea.

"What are you feeding your baby?" "How do you get her to eat veggies/proteins/ fruits...?" "How do you store your food?" "But buying prepackaged is so much more convenient!" These were the questions and thoughts we'd hear from other mamas as we held our usually patient babes on our hips and chatted outside libraries, at playdates, and at parks. Over and over, caring and informed parents were asking for support with the one thing we all do day in and day out with our tots:
feed them!

We (Sarah and Nicole) had all of those same questions. Both of us were spending time in our kitchens figuring out the answers. We still didn't know each other very well at that point. Sure, we'd seen each other at common Highland Moms events or at the library storytime while our babies gurgled and smiled. What we didn't know at the time was that both of us were pretty passionate about feeding our babies with homemade, healthy food from the start. Nicole figured out everything she could about putting her gourmet cooking to the test and exposing little Sofia to as many tastes as she could, while Sarah figured that she should put her love for cooking and baking to work when it came to feeding her Ava. We scoured cookbooks, online baby food sites, and nutrition information to become as informed as we could.

In a chance email conversation, we brought up how much the Highland 'hood needs more businesses that cater to families' needs. The real needs: gathering. getting answers. feeding our kids, and feeding them well.

And the conversation was sparked. We talked with other mamas who were running similar businesses in LA and Denver, and thought through what ours might look like. And a tiny seed of an idea became a seedling.

We'd teach workshops to other moms and dads who were on the same journey; feeding their babies from beginning solids to toddlerhood and beyond. And maybe, just maybe, this would become bigger: a place to socialize. A place to learn about gardening, co-ops, making your own baby goods....

And better yet, we'd incorporate everything we knew to be true: that local organic food not only tastes better, but is kind to our planet. That making your baby food could actually be fun. That every parent out there feels like they could be doing better, and can always use new information in a non-judgemental setting. That toddlers get pickier (at least both of ours are now). That we could give a man a fish, or teach a man to fish, and the latter would pay off more.

And so, Mish Mash Homemade was born. We can't wait to see the journey this new business endeavor will take us on, and even more, how it will positively affect the lives of those around us. We hope to meet you and your little foodies soon! Stay tuned to find out more about our launch, our first workshops, and how you can become part of the Mish Mash community.