Upcoming Pureed Goodness Class

Are you or someone you know starting on the adventure of feeding solids to your little one? If so, our Pureed Goodness workshop at Spiral on November 6th from 1:30- 3:00 is the perfect solution! We've got a few slots left, and we'd love to have more participants. Parents will leave with 4 purees to freeze and try with baby (about 2 weeks worth of food for a baby just starting out) along with the knowledge and confidence to make their own baby food. This will probably be our last puree class at Spiral before the holidays.

If you know someone who might be interested, please forward this along. Signups can be at the workshop or online at Spiral Yoga and Wellness (be sure to click on workshops/events).

Nobody's Perfect

When people know about our business, I have to chuckle a little when lunchtime comes, or it's time for Ava to eat, and they ask, "Do you allow her to eat ________?" Usually they're referring to a treat, or comfort food, or whatever the possible off-limits food is to the onlooker. I understand that they might infer that because we make healthy homemade food in our workshops, I may be a little controlling about what Ava eats.

While I appreciate their respectful questions, I laugh and explain that we have traditional snacks in our pantry sometimes too. Ava and I really love eating a good cookie (or more) and believe me, Nicole and I don't serve up something gourmet for every meal. But the honest truth is, I control what I can, and understand that a treat or super comfort food (fish and chips, anyone?) once in awhile is a necessary part of her diet- if I deprive her at all times, she'll just desire the "forbidden fruit" more. :)

My kid gets messy too, she throws healthy foods off the table too, and there are days she has food fixations. Yes, I have a plethora of recipes to try out on her, and she's a good eater, but we run low on ideas sometimes too. And then it's back to the drawing board to test out a recipe for the week (and usually it is just one recipe a week). As moms and dads, that's all we can do- keep trying to bring healthy foods to the dinner table, and over time, we will see that we have influenced our kids to appreciate eating well.

I think that's the beauty of Mish Mash- we try to equip parents to try out new healthy recipes so that they know that at the very least, they were able to influence the foods their kids eat every day. Even if it did get smooshed in their hair.

Do you have any pictures of your little one eating (er... semi-eating?) any Mish Mash recipes? Please do send them in for our site. We love seeing the fruits of our labor!

Off the Beaten Path

When thinking of a kid friendly place to eat out it's easy to get stuck in the rut of the old standbys. But I encourage you to take a look at those restaurants you may have thought were too cool for kids. Vesta Dipping Grill is just such a place. The atmosphere is hip and lively which is  just perfect for keeping kids entertained long enough to enjoy a meal without having to pre-order the check. And their kids menu is fantastic with 3 courses for $8. The starter includes items such as veggies and dip, and for their entree you don't have to simply stick to chicken nuggets instead how about a beef skewer - food on a stick is a pretty exciting thing for a kid. We love Vesta and Sofia is very adventurous when there are different dips involved - maybe your kiddo will be, too. 

Allergy Free Recipe!

Sarah and I are both very fortunate that neither of our girls have shown signs of having any food allergies. In our workshops and through our blog and Facebook page we have come across lots of parents with kiddos with all different types of food allergies and we feel your pain in trying to keep their food interesting, tasty, and healthy while keeping within those restrictions. We recently posted a pumpkin muffin recipe that lots of you tried and loved, so I wanted to find one for those with kids who couldn't partake in the ingredients and find a recipe that would work for you and is just as tasty. So here you all go. This one is dairy, gluten, egg, and nut free. So it should be safe for everyone. Once a week I will find other allergy friendly recipes to post. If there is something in particular you are challenged with let me know. 

Pumpkin Muffins w/ Pumpkin Seed Streusel Topping

Ingredients
1/2 cup sugar
1/2 cup oil
1/3 cup applesauce
1 Tbsp vanilla
1 cup canned pumpkin
1/3 cup orange juice
1 tsp xanthan gum
3/4 cup tapioca starch/flour
1/2 cup sorghum flour
1/2 cup brown rice flour
2 Tbsp sweet rice flour (optional)
1 tsp baking soda
2 tsp baking powder
1 tsp nutmeg
1/2 tsp cinnamon
Streusel Topping:
1/3 cup roasted pumpkin seeds
1/4 cup brown sugar
2 Tbsp brown rice flour
1 tsp cinnamon
3 Tbsp margarine

Instructions
To make Streusel topping:

Chop pumpkin seeds in a food processor or blender until very small pieces. Most will be very fine grain, and will stick together, though some slightly larger pieces may remain. Combine chopped seeds, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine until crumbly. Set aside.

Combine sugar, oil, applesauce, vanilla, canned pumpkin, and orange juice in a small bowl. In a separate bowl, combine remaining ingredients. Stir well to combine, then add the wet ingredients to the dry. Stir until completely combined, but do not overmix.

Fill muffin tins 1/2 to 2/3 full, then top with 1 heaping tablespoon of streusel topping.

Bake at 350 degrees for 25-30 minutes, until cake tester comes out clean, or the streusel is golden brown and the muffin springs back when touched.

Easy Breakfast, Lunch, or Dinner!

CRUSTLESS QUICHE

This is a great "throw together"  recipe when you are looking for something easy and yummy for any meal. You can make it with any veggie you have in your fridge. Love recipes that incorporate what I already have in my pantry and fridge and take no time at all. This is a favorite with everyone in the family. 

Ingredients:

sautéed veggies
1 cup of milk
½ to ¾ lb. of grated cheese (a mixture of gruyere and white cheddar is my favorite!) 
4 to 5 eggs, beaten
salt, pepper, dried or fresh herbs
two garlic cloves pressed or chopped

Directions:
I use a combination of finely chopped tomatoes, spinach, salt, pepper, herbs and garlic sautéed in olive oil. But any combination of veggies will work. Use your favorite. 

Arrange the veggies in the bottom of a quiche pan. There should be enough to cover the entire bottom.

Mix other ingredients together and pour over the veggies, spreading the mix evenly with a fork.

Place on a cookie sheet because it makes it easier to handle.

Bake in a 350 degree oven for about 40 minutes or until the center is firm and the top is golden brown.

Pumpkin Apple Muffins

Around here, we don't think of muffins as only breakfast- they are an easy snack or dessert also. When you put healthy yummy ingredients in them, you can rest assured they aren't chock full of sugar and fat- the following recipe is a great example. Pumpkin makes everything taste and smell more special this time of year, so give this awesome recipe a shot! Your house will smell wonderful.

Pumpkin Apple Muffins (12 Muffins or 24 Mini Muffins)

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Serve.

Kids with Food Allergies

There are many different theories regarding the rise in food allergies and the relationship between allergens and toxins. Whatever theory you subscribe to having a kiddo with food allergies no matter how minor or extreme can be a challenge. A great online resource is www.allergykids.com. This is a great site for moms who want to gain more knowledge on how to deal with raising a child with a food allergy in a world full of forbidden foods. We would love to hear other moms reach out and let us know how they have dealt with raising a child who experiences sever or minor reactions to certain foods. I'm sure it will help other moms out there who are just starting to navigate this same journey to hear what you have to say. So post your story on our Facebook wall and for those of you with questions do the same, sometimes a little support can go a very long way. Here's a great recipe for those with and without allergies to enjoy!

Millet Salmon Cakes with Yogurt Dipping Sauce

Millet is known as a "super grain" because it is highly nutritious and easy to digest. People who have a tough time digesting wheat find millet a welcome alternative. It can be found in all health food stores and even some regular grocery stores. It's also delicious in the morning with cinnamon, berries, honey and almond milk.

Salmon Cake Ingredients:
3 Tbsp butter, divided
1/2 medium red onion, diced (approx 1/2 cup)
1/4 bulb of fennel, diced (appox 1/2 cup)
1 stalk celery, diced (approx 1/2 cup)
1/4 cup chopped parsley
1 lb salmon, skinned and steamed *
2 cups millet, cooked **
1/4 cup ground flax ***
1/2 cup chopped walnuts
2 tsp sea salt
1 tsp black pepper
1 tsp lemon zest
1 Tbsp dijon mustard
2 eggs

Salmon Cake Instructions:
Preheat oven to 400 degrees. Melt 2 Tbsp butter in a large non-stick pan over medium heat. Add onions, fennel and celery to the pan. Saute for 5 minutes, stirring occasionally, until veggies are beginning to soften. Remove from heat, stir in parsley and cool for 5 minutes. Flake salmon into a large bowl, being careful to remove any bones. In a separate small bowl, toss cooked millet with ground flax until millet is coated. Add millet/flax mixture and walnuts to salmon, set aside. In a small bowl, whisk together sea salt, pepper, lemon zest, dijon mustard and eggs. Add cooled sauteed vegetables to the salmon bowl and pour egg mixture over the salmon. Gently toss all ingredients together with a fork. Using approx 1/3 cup of the salmon mixture per patty, measure out and form 12 salmon patties.

Melt remaining 1 Tbsp of butter in the same large non-stick pan (no need to clean it) over medium heat. Add six salmon patties to the pan and saute for 10 minutes or until the bottoms are lightly browned. Using a spatula, gently flip cakes over onto a large non-stick sheet pan. There should still be enough oil in the pan, if not, add an additional 1 Tbsp of butter. Saute the second batch of salmon cakes, and add those to the sheet pan as well. Bake cakes for 8 minutes. While cakes are baking, mix together the yogurt dipping sauce.

Yogurt Dipping Sauce Ingredients:
1 7 oz container greek yogurt
2 scallions, thinly sliced using both white and green parts
1/4 tsp lemon zest
Juice of 1 lemon (approx 1/4 cup)
1/4 tsp dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
2 dashes cayenne pepper

Yogurt Dipping Sauce Instructions:
While salmon is baking, whisk all ingredients together in a small bowl. Chill until service. Makes 1 cup of sauce.

To Serve:
As an entree, serve 3 salmon cakes per person with 1/4 cup of yogurt dipping sauce on the side, drizzled over the cakes or under the cakes on the plate. As an appetizer, serve 1 salmon cake per person with a heaping Tbsp of sauce.

Enjoy! I think you will love these...

* I ask my fish monger at Whole Foods to steam the fish for me. It makes these cakes a simple weeknight meal. Or use a steamer basket over a pot of boiling water until fish is cooked through, 15-20 minutes. Or poach the fish in salted water for approximately 20 minutes until cooked through.

** How to cook millet: Rinse 1 cup of millet. Combine millet, 1 1/2 cups water and a pinch of sea salt in a medium saucepan. Bring to a boil. Cover and reduce to a simmer. Simmer for 20 minutes. Turn off heat. Take off lid and let sit for 10 minutes. Fluff with a fork and proceed with recipe!

*** Ground flax can be bought at most health food stores or Whole Foods. But, you can also buy whole flax seeds and grind them in a coffee grinder at home. This step retains more nutritional value of the flax. Flax seeds contain omega oils, which spoil quickly when they are subjected to air. Storing the seeds whole until you need them prevents spoilage.

ORGANIC SPARK
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