Edamame Hummus

I love how hummus is so versatile. Is it a spread? Is it a dip? Yes. While I practically lived on plain hummus my first trimester, plain hummus can get boring after awhile. I have been branching out to making my own different kinds of hummus. From black bean to edamame to beets to even… Continue reading Edamame Hummus

BBQ Chicken Tostadas

Instapot saves the day again! You can't beat getting chicken cooked in less than 15 minutes WHILE you get to play with baby. I am always trying to find ways to make short cuts to the meals I make because time is sooo short when you are a full-time working and nursing mama. Can anyone… Continue reading BBQ Chicken Tostadas

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BBQ Chicken Tostadas
Prep Time 5 minutes
Cook Time 30 minutes
Servings
tostadas
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
tostadas
Ingredients
Instructions
  1. Pre-heat oven to 450 degrees.
  2. Place chicken, 1/4 cup bbq sauce, and onions in the instapot and set pressure for 'polutry' or 15 minutes.
  3. Once chicken is cooked stir in garlic powder and black pepper.
  4. Place four tortillas on a pre-greased sheet pan.
  5. Top tortillas with chicken, a drizzle of remaining bbq sauce, cheese, and bell pepper. I opted to add additional red onion.
  6. Place tostadas in the oven and cook for about 8 minutes or until the edges are crisp.
Recipe Notes
  • Traditional Weaning: Babe can still enjoy what the family is eating with a few changes! I like to place a small amount of bell pepper on the corner of the sheet pan where I am cooking my tostadas to soften them up in the oven. For serving, I give babe the cooked diced bell pepper, shredded chicken, a pinch of shredded cheese, and torn up pieces of a tortilla!
  • Baby Led Weaning: Place a couple of strips of bell pepper in the corner of your sheet pan with tostadas and allow to cook in the oven. Provide babe with cooked slices of bell pepper, slices of tortilla, a pinch of shredded cheese and shredded chicken.

Italian Bean Burger Sliders

I originally created these for babe since I wanted her to become accustomed to a wide variety of foods including plant-based options. As any good mom would do, I needed to sample babe's food to ensure it was safe 😉 Boy, was I surprised. These sliders were GOOD and not just like good for a… Continue reading Italian Bean Burger Sliders

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Italian Bean Burger Sliders
Prep Time 10 minutes
Cook Time 10 minutes
Servings
sliders
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
sliders
Ingredients
Instructions
  1. Mash beans or place in a food processor and pulse until beans are mashed but not pureed.
  2. In a large bowl combine the beans, breadcrumbs, flaxseed, parmesan, eggs, and seasonings.
  3. Shape mixture into small sliders and place in a large skillet with olive oil. Cook over medium-high heat flipping occasionally. Cook for about 5-7 minutes.
Recipe Notes
  • Freezer Meal Alert! These burgers can be frozen after cooking. Just wrap each one individually with plastic wrap and place in a plastic freezer bag. When ready to use pull out of the freezer a couple of hours before and reheat in the microwave or on the stovetop over medium heat.
  • Traditional Weaning: These burgers can be cooked and served to little ones. Once your babe is taking small bite-sized pieces you can cook these burgers and then crumble them to the right sized pieces for your babe!
  • Baby Led Weaning: To adjust for baby led weaning just form into fingers instead of burgers for babe!

Mediterranean Nachos

These nachos are something I typically just throw together to get rid of leftovers and for a quick and easy weeknight meal. I love how the Mediterranean Diet encompasses so many of the great aspects of healthy eating and these nachos are no exception. In this version, I topped ours with slices of sirloin because… Continue reading Mediterranean Nachos

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Mediterranean Nachos
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Tear pita into quarters (or you can use a pizza cutter for a more precise "chip")
  3. Place pita on a large baking sheet. Drizzle with olive oil and sprinkle with seasonings. Mix everything together on the pan to evenly coat the pita.
  4. Place pita into the oven for about 8-10 minutes, until edges are crisp.
  5. Cut zucchini into slices then quarter. Place on a sheet pan and place in the oven for about 5 minutes, until veggies are starting to become tender.
  6. While zucchini and pita are cooking, slice and quarter your tomatoes and dice the onion.
  7. To assemble place a nacho base using pita chips then top freely with meat or beans, zucchini, tomato, black olives, feta, and onion.

Carrot, Beet, & Blue Salad

So this is definitely a recipe I love but my husband wouldn't. I'm one of those people that really love bold and bitter flavors like black black black black (darker than midnight) coffee, dark chocolate, red dry wine, and blue cheese grown in a cave. Does anyone else think that fresh beets can sometimes taste… Continue reading Carrot, Beet, & Blue Salad

Print Recipe
Carrot, Beet, & Blue Salad
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
salads
Ingredients
Salad
Honey Mustard Vinaigrette
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
salads
Ingredients
Salad
Honey Mustard Vinaigrette
Instructions
  1. Prep your carrots and beets by peeling, cutting and removing both ends of each, and dicing.
  2. Place one cup of water and the carrots and beets into the instapot. (you can skip this step and use canned or frozen veggies). Cook carrots and beets on high pressure for 5 minutes. Releasing steam carefully once cooking is complete.
  3. While carrots and beets cook, combine all the vinaigrette ingredients in a small bowl and mix until everything is well combined. Split the dressing between 5 small reusable containers.
  4. Place 2 cups of lettuce in 5 different reusable containers and top with 1 cup of carrots and beets and a sprinkle of sunflower seeds and blue cheese crumbles.
Recipe Notes

Before eating each day give your dressing a good shake to combine.

Chicken Parm Blend Burger

Enjoy a twist on the classic burger with an Italian influence! Award-winning burgers that are easy to make, crowd-pleasing, and nutritious. These can be frozen, adjusted for baby's first foods, and altered for carb-conscious diets.

Print Recipe
Chicken Parm Blend Burger
Enjoy a twist on the classic burger with an Italian influence! Award-winning burgers that are easy to make, crowd-pleasing, and nutritious. These can be frozen, adjusted for baby's first foods, and altered for carb-conscious diets.
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
burgers
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
burgers
Ingredients
Instructions
  1. Cook diced mushrooms in a large skillet over medium-high heat until mushrooms have shriveled, about 8-10 minutes. Remove from heat.
  2. While mushrooms cool, put the following ingredients in a medium bowl: ground chicken, grated parmesan, panko crumbs, 1/4 cup marinara, onion, garlic powder, italian seasoning, salt, and pepper. Add mushrooms in last and mix everything together.
  3. Form four patties and make a shallow indentation in the center of each patty with your thumb. Put patties on a plate and place in the fridge for 30 minutes or until you are ready to prepare.
  4. Cook burgers over medium heat on a pre-heated grill or in a large skillet that you used for the mushrooms. Flip the burgers after 8-10 minutes and cook for an additional 8-10 minutes. Burgers are done when they reach an internal temperature of 165 degrees or appear white all the way through.
  5. Spray buns with canola pan spray and place on the grill or skillet for 30 - 60 seconds to warm and slightly toast.
  6. Spread marinara evenly on the bottom of the bun and top with a burger then 1 tablespoon of marinara then one tablespoon of shredded parmesan. Garnish with a couple of fresh basil leaves before adding top bun.
Recipe Notes
  • Freezer Meal Alert! These burgers can be frozen after cooking. Just wrap each one individually with plastic wrap and place in a plastic freezer bag. When ready to use pull out of the freezer a couple of hours before and reheat in the microwave or on the stovetop over medium heat.
  • Traditional Weaning: These burgers can be cooked and served to little ones. Once your babe is taking small bite-sized pieces you can cook these burgers omitting the salt and then crumble them to the right sized pieces for your babe!
  • Baby Led Weaning: To adjust for baby led weaning just omit the salt from the recipe and form into fingers instead of burgers for babe!
  • Carb-Conscious Changes: Omit the top half of the bun to reduce carbohydrates. You may also remove the bun entirely and enjoy the burger with sauce and some veggies on the side!