All posts filed under: blw 6 months

Pumpkin for breakfast, for when spring feels like fall.

I know, I know, I know. It’s much too early for pumpkin spice anything. We had a cool, rainy weekend and I found a can of pumpkin puree in the pantry. One thing led to another…pumpkin spice waffles appeared on the table. I’m not mad about it. I wanted to mix up breakfasts for Maya AND I have jury duty this morning, which is not related but does mean my husband may be on meal duty for the week. One can, two baby-friendly recipes: let’s do this. On Sunday morning I made Cookie and Kate’s delicious whole wheat pumpkin spice waffles and used whole wheat flour instead of oat flour. I really wish I’d just tried the oat flour…they were DENSE! Maya and Eric, my husband, loved them, so I left a couple out for the week and froze the rest. To serve to baby, cut into pinky-sized pieces and top with yogurt or nut butter (or both) to prevent choking. With the rest of the puree, I’m going to make overnight oats from Wholefully. …

Mimi’s Perfect Eggplant Parmesan

We were lucky enough to have my mom in town for the week and she did ALL the things. Between entertaining a very clingy baby and walking a very needy dog, she also cooked the most amazing food. Since I wanted to be able to replicate this relatively quickly, we used jarred sauce and it still turned out great. We served this with spaghetti, but your favorite pasta shape would work too. Maya had a little of the eggplant after it was roasted and it was a hit! Ingredients 1 large eggplant, cut in 3/8-inch slices, skin left on. 2 eggs 1 cup or more of Italian Style Bread Crumbs 2 T. avocado oil 2 T. olive oil large log of whole milk, pre-sliced, mozzarella cheese (16 slices) 48-56 0z. home-made or prepared marinara sauce (I love Rao’s) *Optional 1c of mushrooms, sliced 5 oz. grated Parmesan cheese 10 Fresh basil leaves for garnish Prepare the eggplants and mushrooms 1. Preheat oven to 400 degrees 2. Grease a large roasting pan with avocado oil 4. …