Yum-O Chicken Nuggets

Do processed frozen chicken nuggets have you feeling, well, guilty? Your kids like them, but the nutrition info isn't exactly.... promising. Have no fear, Mish+Mash is here! We actually got this at a Baby Chef class we attended this winter, and I've made these several times. My husband and daughter really like them, and we've used the mix to make chicken patty sandwiches too. Check out the fabulous ingredients- who could feel guilty popping some of these out of the freezer for their hungry tots?

On that note: we got a great question yesterday: Do we post all of our recipes on our blog, or just the ones we don't make in class? The answer is that we will reference these recipes often in our classes, though we may not actually make them. The amount of diverse and nutritious recipes out there can be overwhelming, so in our classes we focus on making large amounts of a few promising ones, but we are sure to give out all of our other favorites on the blog for reference. The blog saves paper and is a resource for our customers and the greater community.

Anyway, on with the nuggets!

Yum-O Chicken Nuggets

Ingredients:
3/4 lb organic ground chicken
1 medium onion, peeled and diced (I love the food processor for this part)
1 small apple, peeled and grated (just switch to the grater attachment on your processor)
1 chicken stock cube, crumbled well
1/4 or more cups of frozen spinach, crumbled
1 cup dry bread crumbs
canola oil or olive oil for frying (canola oil can take higher heats)

Directions:
1. Combine first five ingredients in bowl. Mix together with your hands or spoon. Shape into small patties.
2. Put bread crumbs in a shallow dish and press the pieces into the coating.
3. Heat enough oil for shallow frying in large frying pan. Add nuggets and cook about 6 minutes, turning occasionally, until light golden and cooked through.
4. Suitable for freezing- they will be mushy if you microwave them so consider letting them defrost in fridge and then heating them up stove top. Or, you could throw a few in the oven or toaster oven at 375 until crispy again.

Chunky Monkeys

Yesterday, we had our first Chunky Monkeys workshop- we made some super yummy recipes and talked through the importance of this phase. For those of you with older kids, you remember this age: the one around 9 months when everything was going from hand to mouth, the pediatrician told you to get more protein in the diet, and it sort of felt like an "in between" phase before toddlerhood? There really is more to this stage than just buying puffs and sticking with purees, as I tended to do at first.

Through our research, we've learned a lot about how important it is to build up to table food during this age. This is also the time when you can start making recipes that the whole family can enjoy. Yesterday, we made ricotta with summer cherries, turkey meatloaf with veggies, grits with greens and cheese, fruit bran muffins, and roasted bananas and pluots with Noosa yogurt... yum. The participants left with a boat load of yummy food to try on their little ones and themselves. I only wish I had such a workshop when I needed one.....

Our summer workshops are a great deal; a chance to get a quick overview on your child's stage, make food, and leave with plenty to try PLUS Nicole's awesome little recipe books. Plus, you get to be around other moms and dads. Pass on the word to mamas and daddies you know- they won't be disappointed!

Tricks of the Trade, Tried!

To end off our toddler (and adult) snack week, we thank you for trying our recipes, tips, and tricks. Please send your feedback; we're building our repertoire of recipes and this blog is one way that we hope to share our research and help those of you who can't always make it our workshops. One of our Mama Social participants, Kari, sent us an example of one of the tips she tried; making food "art". This sounds goofy but works with some toddlers and preschoolers. See below:

Had to send you this photo. I’ve never even THOUGHT to make shapes with food… we are working on meat, and when I told her this was a kitty cat, she actually ate some. Winner! Thanks for the ideas…

Love it, Kari! That's what we're all about at Mish+Mash; making cooking for you and your little one fun, approachable, and nutritious. :)

Sweet Potato Fries: A Customer Recipe!

A huge thank you to Brittney Coffey,a Mish+Mash friend who contributed this fabulous sweet potato fries recipe. Try it with your BBQ or main entree- you won't be disappointed. We tried them today and the yummy spices absolutely made them disappear! Oh, and that reminds me: we love recipe recommendations!

Sweet Potato Fries

Ingredients

2 Large Yams/Sweet Potatoes

2-3 Tbs EVOO

Cumin (to taste)

Pumpkin Pie Spice (to taste)

Chili Powder (to taste)

Directions

Preheat oven to 400. Peel sweet potato (you can also leave the skins on). Cut potato in half lengthwise. With flat side down slice potato into 6-8 long pieces. Cut the long pieces in half, so their shorter and easier to manage.

Toss cut potato into mixing bowl. Drizzle with EVOO. Toss the potatoes. Add cumin, pumpkin pie spice, and chili powder. I put less cumin in and more PP & CP. I just kind of eyeball it. Toss potatoes, they should be coated evenly with spice mixture. Spread foil onto a baking sheet. Put potatoes on the baking sheet evenly. Bake for 30-45 min. Yummy!

Kale Chips.

Kale: want to know why it's great? Well, I did some research: It's a superfood known for its calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein. Kale is rich in Vitamin C not to mention the much needed fiber so lacking in the daily diet of processed food eating Americans. The "Icing on the Kale" are the natural occurring all important phytochemicals sulforaphane and indoles which research suggests may protect against cancer. Let's not forget the all important antioxidant Vitamin E.

Right, but how many ways can one really enjoy the rarely eaten kale? Ah, hem. I found one! Kale chips! Try them, I dare you- you will be surprised at how great they are. And your toddler or preschooler just might follow. Maybe kale will even replace your regular potato chips? Dip 'em in some hummus or salsa. And let us know how they go over!

Ingredients:
1 bunch kale
1 tablespoon olive oil (or more if needed)
1 tsp kosher salt

Directions:

1. Preheat an oven to 375 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil.
3. Bake until the edges brown but are not burnt, 15 to 18 minutes. Salt after baking.
   

Breakfast as a Snack!

YOGURT CEREAL BARS

-2 cups (make sure they are multi grain) corn flakes
- 3/4 cup whole wheat flour
- 1/4 cup firmly packed brown sugar
-1/2 teaspoon cinnamon
- 1/2cup butter
-1 cup flavoured yogurt (banana/strawberry etc..)
- 1 egg slightly beaten
-2 tablespoons whole wheat flour

Preheat oven to 350FCombine cereal, 3/4 cup flour, sugar and cinnamon in a small bowl.Cut in butter until coarse crumbs form.Press 1/2 the mixture firmly into the bottom of a greased 8inch square pan.Mix yogurt, egg and 2 tablespoons flour in another small bowl.Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on topBake for 30 minutes or until golden brown; cut into bars when cooled. (Courtesy of Stonyfield Farms Yogurt)

The Toddler Melt Down

So a common theme to every outing we attend with other toddlers between the hours of 4 pm and 5 pm is they all start looking like they are on the brink of just completely losing it or for some of us they simply cross over and have the public meltdown. This usually starts happening late in the afternoon before dinnertime. When Sofia first became an official toddler I was so excited for all the new food I would finally be able to prepare her with no restrictions holding us back. But very quickly it became clear that only three meals a day was completely and totally unacceptable to her. So I began to schedule out her snacks - twice a day - the same time every day. After lunch and again after dinner I would give her what I would consider healthy snacks for me...cheese, almond butter on whole wheat toast, crackers, fruit. What I didn't consider until I began to research the nutritional needs of a toddlers diet is why snacks seemed so detrimental to her mental well being (and mine!) in other words why the total meltdowns if the crackers & cheese did not come quick enough? So the first step in my 12 step recovery was to admit I had no idea what I was doing when it came to snacks. The next step was to stop thinking of them as snacks at all and truly think of them as mini-meals. They should be a way to provide optimal nutrition and to keep your little one satisfied until her next meal, her snack should resemble a mini meal made from real food. Aim for a mix of protein, fats, and carbohydrates to keep her satisfied and nourished until her next meal. When a toddler does not get enough of their nutritional needs met throughout the day this can in fact result in erratic eating habits. An overly hungry toddler will have a hard time making sense of why they are so hungry long enough to actually eat what is in front of them. Here are some things to keep in the diaper bag so you don't always have to try to fill their little tummy's up with crackers alone.

• Mini peanut butter sandwiches on whole-wheat bread. If your child is or may be allergic to peanuts try alternatives such as a soy or sun butter.
• Minimize mess by choosing snacks that don't drip, like the mini banana apple muffin (found on our blog) or slices of bananas or zucchini bread.
• Organic Turkey breast rolled in a Whole Wheat tortilla or stuffed in a Whole Wheat pita.
• Cooked carrots, zucchini, broccoli, and squash served cold. Roast them with a little salt, pepper, and olive oil to add flavor. 
• Bagel and cream cheese. 
• Cheese, fruit,and crackers are always winners as well just know when they might be in need of a little more. 

All of these things can be quick snacks that will fill up those little tummies quickly as opposed to always going for the carbs which can be a quick but temporary fix. And most importantly make sure you give them a super healthy snack before dinnertime - you may notice the toddler melt down soon begin to melt away. xo

Mama Social

Last night, we hosted a Mama Social focused on toddler snacks. What a great night!

Before the class, Nicole and I both spent a lot of time researching toddler nutrition needs, snack ideas, and recipes. We loved sharing our research, food, and vino with the 10 ladies who came out to support us at Elliot Street Collective. This was just a taste of what our actual cooking classes will be in the fall.

Thanks again to our participants... you ladies were so open-minded, and had such great questions! We hope you email us with feedback, new recipes, etc.

Carrot Snack Sticks

I’ve made these Carrot Snack Sticks (again from weelicious) for our family and friends and they tend to go missing as soon as they come out of the oven. They’re crunchy like a cracker and have a rich, sweet flavor. Even people who turn their noses up at veggies will ask for seconds of this yummy snack treat — and you’ll barely spend any time in the kitchen making them!

Carrot Snack Sticks (Makes about 30)

1 Cup All Purpose Flour
2 Tbsp Parmesan Cheese, grated
1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Carrot, finely shredded and thin
2 Tbsp Oil

1. Preheat oven to 400 degrees.
2. Combine the first four ingredients and stir to combine.
3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
4. Add the oil and work with your hands to bring the dough together.
5. Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick.
6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
8. Cool and serve.

** Recipe can be doubled**

Sweet Potato Chips

Did you know you can make crunchy chips out of lots of veggies, with minimal effort? Unlike commercially processed potato chips, these require very little oil and no frying. Sweet potato chips are a great place to start. They are great dipped in yogurt or salsa, and can be baked plain or with herbs and spices such as salt pepper and cumin, or cinnamon for a sweeter taste.

Ingredients:
1 large sweet potato, thinly sliced
2 tablespoons olive oil
sea salt, pepper, or other dried herbs to taste

Preheat oven to 425. Line baking sheet with foil and grease. Thinly slice sweet potato using a mandolin or steady sharp knife. Put slices into self sealing bag and drizzle with oil. Move bag around until potatoes are coated.

Place slices in single layer on baking sheet and sprinkle with seasonings. Bake 15 to 20 minutes depending on how crisp you like them. Remove and place on wire rack to cool.

Fruit and Seed Bars

This recipe is courtesy of one of our favorite resources, Weelicious. A great alternative to granola bars, if you make it with sunflower butter it's completely nut free so you don't have to worry as much about allergens. Enjoy!

Fruit and Seed Bars (Makes 20 Bars)

1 Cup Old Fashioned Oats
1/2 Cup Raw Pumpkin Seeds (also known as Pepitas)
1/2 Cup Raw Sunflower Seeds
1/2 Cup Sunflower Butter (if you can't find use other nut butters, but this will not keep it nut-free)
1/3 Cup Honey
2 Tbsp Flax Seeds
1 Cup Dried Fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 Cup Unsweetened Coconut Flakes

1. Preheat oven to 325 degrees.
2. In a food processor, pulse all the ingredients until coarsely chopped.
3. Pour the mixture into a 9 x 9 inch pan, greased then line with parchment.
4. Bake for 25 minutes.
5. Let the bars completely cool before cutting into bars.
6. Serve.

Snack Week

In honor of our upcoming toddler snack social for moms tomorrow night, this week will be dedicated to snacks. Toddlers require refueling throughout the day to keep up- they are on the go from sun up to sun down! We'll provide alternatives to the traditional crackers and cheese that can become a rut after awhile, for a few reasons.

1) It's good to get out of ruts, for you and your little one. Variety: important.
2) Snacks should be thought of as nutritious mini-meals, rather than "treats" or "fillers". Adults can use these snacks for themselves, also!

These recipes will also be referred to at our class, for participants to use later on. Happy Snack Week!

Orzo With the Works

These days I'm all about finding food that is nutritious but will also please adults and toddlers alike. I found this in a Rachel Ray cookbook I've had for a few years, and had to share! You can grill up some skirt steak marinated for ten minutes in balsamic, olive oil, salt, and pepper to go along with this, but personally Ava and I could have just had orzo and been happy. Enjoy!

1/2 lb orzo
1 large red onion, chopped
4 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1 cup chicken stock
1 pint grape tomatoes
10 fresh basil leaves, chopped
1/2 cup fresh parsley, chopped
1/2 cup grated Parmigiano- Reggiano

Cook orzo according to package directions, al dente, with a bite to it. While water is boiling, preheat skillet over medium high heat with olive oil. Add onions, garlic, red pepper flakes, salt, and pepper and cook, stirring, for 4 to 5 minutes or until veggies are slightly tender.

To the veggies, add chicken stock and grape tomatoes, bring up to a bubble, and cook until tomatoes begin to burst. Add cooked orzo, basil, parsley, and grated cheese and stir to combine.

If you make skirt steak, slice very thin and serve alongside orzo, or just enjoy some orzo on its own!

Our Next Workshop Coming Soon!

For all you moms who have passed the initial stages of first tastes - our next workshop is for you! 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. 

Think of this class as baby bootcamp in preparation of what is just around the corner when your child officially becomes a toddler and all their nutritional needs will be from solids. We are here to help make the transition stress free and fun. 

This workshop is Saturday, June 26th from 1:30 to 3 pm at Spiral Yoga & Wellness. Simply go to our website - www.mishmashhomemade.com to sign up! 

Our First Workshop Today!

This afternoon is our first workshop and we are so excited to get started. After many months of planning it feels good to finally begin. Today's menu for Pureed Goodness (6 to 9 months) includes "Simple Sweet Potatoes", "Roasted Cinnamon Pear Puree", "Summer Fruit Smoothie", and "Red Lentils & Rice Super Soup".  With all our workshops we also include family friendly recipes - how to translate baby food into food for the whole family. When time is short finding ways to multi-task is every moms agenda. One of my favorite recipes we included is "Vanilla Roasted Pears" totally incredible over ice cream or with a dollop of Creme Fraiche. Every workshop will introduce creative recipes to inspire growing taste buds. We will talk you through every step including lots of additional info on age specific nutrition, food safety, and feeding techniques. Our next workshop Chunky Monkey's (9 to 12 months) is one of my favorites because its when we begin to incorporate a variety of different recipes including herbs, spices, and proteins. For those of you who are in the thick of this stage of about to enter it - its truly one of the most important phases to help your kiddo become an open minded and adventurous eater as they approach the toddler stage. The June workshop is on Saturday the 26th from 1:30 to 3 pm. Sign up via our website - www.mishmashhomemade.com. 

Picky Eater Tricks

Last night at a fabulous neighborhood patio concert, I was talking with another mama who mentioned she had tried our recipes and liked them, but now, if only her little one would eat them. I had to chuckle with understanding. How many of us have tried a new recipe, only to see our little ones reject it before even eating it, or catapult it out of the mouth, or say "nooooooo"?

Below are some general tips. If you want more picky toddler tips, read this awesome article by Dr. Sears.

1. Expose your child to wholesome foods as early as you can. If that means 6 months, or the everything-in-mouth 9 months, or toddlerhood, you may get different reactions, but don't avoid nutritious foods simply because you don't think your kid will like them. And don't beat yourself up if you didn't expose to certain foods early on- just start eating these foods together. You may need several repetitions to get there, but you may be surprised at what becomes a favorite.

2. Make foods that you'll happily eat; model your own love of those foods. Especially when your kid rejects them, simply say, "OK, looks like you don't want ____ today, but that leaves more for me! Yum!" (Sounds cheesy, but it may work). This was one reason I started making homemade rather than jarred; I could happily eat leftover avocado or steamed sweet potatoes, but jarred food was another story.

3. Eat well yourself. Your child will want what's on your plate. The grass is always greener.

4. Keep an upbeat attitude- never force feed. You can't control what goes in, so it isn't worth the battle, and you don't want meal time to become stressful. No fun for anyone. Just end meal time if your little foodie won't eat. And don't give an alternative. You don't want to turn into a short-order cook. :)

5. Don't give up after the first try. Bring out the food again, especially when your little one is ravenous. He or she may gobble it up. I sometimes put new foods alongside old favorites, and just the fact that they're on the plate gets a few bites into Ava's mouth.

6. Find your child's favorite consistency or type of food and convert or hide nutritious foods inside. For instance, does he love yogurt? Pop some frozen fruit into a smoothie. Does she gobble crispy foods? Make sweet potato chips or roasted chickpeas. He loves dipping? Pull out some dip along with those yummy veggies or chicken nuggets.


6. Catch others being good. Point out what kids have on their plates when you visit restaurants.

7. If it isn't in the house, it won't be an option. Kids do get hungry, and when they do, have nutritious options on hand.

8. Toddlers are grazers. Give them goods to graze on. Put a tray or plate of a bunch of healthy items out during play time. He or she will walk by and pick up things, and enjoy the choice involved.

8. Try to keep in mind that picky toddlers are NORMAL- it's part of their development, understanding of the world, and a necessary biological instinct to keep the yucky stuff out. Eating is a learning experience, and learning takes time, observation of all five senses, and repetition.

Now, if only it weren't so patience trying for parents....

Summer Smoothies

Has your child refused fruits lately, hoping to live on an all-carb diet? Or, if they're like my toddler this week, have they avoided sitting down to eat most of the time? Kids love shakes and smoothies... and they are a wonderful way to get some fruit and protein on those busy days. Store-bought or chain smoothies tend to be filled with extra sugars. Making your own is much tastier and more economical.

Put smoothies in a cup or straw-type cup, or serve it straight up in a spoon with a thicker consistency for your younger baby. You can really combine any frozen or seasonal fruit with OJ, yogurt, or milk (doesn't have to be cow's milk) to make a smoothie. Add some flax seed or even spinach (it's true! you can do this!) in for added benefit. Here are a few other ideas to get you going....

Going Bananas
Blend 1 banana and 1-2 cups of milk. Optional: ice, honey, OJ or 1/4 tsp vanilla. Serve immediately.

Frozen Berry Delight
Blend 1 cup frozen berries (strawberries, blueberries, rasberries) with 1-2 cups milk or OJ. Optional: Add 1/4 cup yogurt. No ice needed with frozen fruit. Serve immediately.

Chocolate Peanut Butter- Dessert for Baby AND You... (1 year old or up)
Blend 1 cup vanilla yogurt, 2 TSP peanut or almond butter, 1/2 cup milk, 1/8 cup chocolate chips, 1/4 cup ice. Optional: 1/2 banana. Serve immediately. (Make sure you've cleared nut butters with your pediatrician before trying this one.)

Mish+Mash House Party!

Want an excuse to get together with your favorite Mom(and Dad) friends? How about hosting a Mish+Mash house party?!? You provide the friends and we will do the rest! If you'd like to know more or are interested in hosting email us at info@mishmashhomemade.com. Who doesn't like a good party? xo Nicole & Sarah

Refer A Friend!

We are offering a very special deal to celebrate the kick off of our summer workshops. Get a friend to sign up for our Pureed Goodness or Chunky Monkey workshops or one of our Toddler Socials and we'll give you $5 off your next workshop! When your friend signs up make sure they email us at info@mishmashhomemade.com with your info and we will send you a coupon for $5 off. 

Homemade Granola

Granola: in my mind, the perfect food. It can be eaten with fruit, milk or yogurt, over oatmeal, or taken as a dry snack on the go. I sprinkled it on pancakes and they seriously rivaled my favorite granola pancakes ever.

Like most things, it's far cheaper to make your own granola in bulk. No matter your likes or allergies, you can change out ingredients. If your baby is younger you can soak the granola to soften it, or soak it then throw it in the blender to add more protein and taste to the usual yogurt (keeping in mind any doctor recommendations or allergy issues, of course). Remember those flax seeds with omega 3's I blogged about earlier? Easily added to this recipe. My only problem; I can't stop eating it! It's sort of addictive. I found a really great recipe recently and hope you enjoy it!

Remember, you can sub in dried cranberries or raisins for cherries. If you don't want almonds, no problem! Try other types of nuts. Let me know what you try!

Cherry Almond Granola

2 cups rolled oats
1 cup sliced almonds
1/2 cup unsweetened grated coconut
3 tablespoons flax meal

Granola Syrup
2 tablespoons canola oil
3 tablespoons agave nectar
3 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt

1 cup cherries, chopped

Directions:

Preheat oven to 250. Line baking sheet with parchment paper and set aside.

In large bowl, combine oats, almonds, coconut, flax meal. Make the granola syrup by whisking all ingredients together. Pour over mixture and stir with a wooden spoon to combine.
Pour the granola mixture onto the baking sheet and spread to an even layer. Bake for one hour and 15 minutes, until golden in color, stirring twice. It will continue to brown up once you've taken it out of the oven, so don't leave it in too long!

Fork Friendly Farfalle

I have been meaning to post this for awhile now; it's one of my very favorite Jamie Oliver recipes because: a) my whole family LOVES it b) I made it for a mom playdate when Ava was tiny and it was a hit c) Ava can use a little fork to pick up the pasta and d) mint is now growing happily in our yard! So, whether you have a new baby and need a fast recipe, have a toddler who loves to pick up food with fingers or utensils, or are even one of our single or no-kiddo friends looking for a recipe over wine, this is a fabulous one. Enjoy!

Farfalle With Carbonara and Spring Peas

First Tastes!

I remember the pure excitement of giving Sofia her first bite of "real food". Although it was pureed it was the fact that it was something other than breast milk & formula and that I had made it for her. I thought Apples would be a little too tangy for her amateur taste buds to handle so instead I chose to puree some pears and add a dollop to her brown rice cereal. Again a big spoonful of just pears seemed a bit daunting so I thought it would be best to numb it down by adding it to the very bland brown rice. She loved it and pretty soon there was more pear than cereal until finally no cereal at all. I transitioned her into new foods a lot this way by simply adding them to the rice cereal she was already accustomed to. I wanted new food to be an enjoyable experience not one of shock and awe so our first steps were slow ones until I felt she was ready to fully explore every fruit and vegetable that was age appropriate with open abandonment. Lots of times I would simply put it in front of her and let her touch it and feel it. She began to feed herself pretty quickly and by 9 months she wanted nothing to do with my interference.

My advice is to listen to your babies clues about how he or she wants to be fed. We put on music and made it a really special time of the day where it was all about her. Sometimes its as much about how you feed them as what you feed them. So if they seem uninterested in what you are giving them or reject it all together think about how its being presented. You may find there is a very simple solution to make meal time fun for both of you. And she still loves pears and often times I will puree them and add a little ginger or agave and instead of brown rice cereal I will make brown rice pudding. Again if you start to run out of ideas look back at what they started out loving and find a way to bring it up to speed. xo Nicole