Our series on organic gardening has many parents planning a kitchen garden this spring. But what should you plant in it if you’re also wanting to whip up several batches of home-blended baby food this summer? Which vegetables are easiest to cook and process? Which ones have you found are sure-fire hits with baby? The easiest for my son were sweet potatoes, yams, and squash—all of which don’t mature until later in the season. Are there other veggies that have worked well for you? Thanks for providing some planting inspiration for other new parents!
Last week we introduced you to Lunchsense Lunchboxes, a great solution for those of you searching for ways to quickly pack meals that work for little ones. The boxes have been featured on other websites as well including “Vegan Lunchbox.”
This isn’t your typical fabric lunchbag. It’s a sturdy system that snaps into a box or a flat tray and is filled with handy plastic containers that lock closed so that food doesn’t leak out. This week we’ll fill you in on the last part of our interview with Nancy Owen Myers, the Lunchsense creator and an innovative mother of three.
GBG: How does a Lunchsense lunchbox end up helping the environment and saving money?
Is it possible to have a healthy pregnancy and baby on a vegetarian diet? I have been a vegetarian for about twenty years and have lived to write about it on the Green Baby Guide. Still, many people seem surprised that I’d continue living meat-free once I had a baby on the way. Why do I do it? Here are two reasons:
It’s cheap. We are full-time vegetarians and rarely spend more than $150 a month on groceries for a couple and a toddler, allotting $60 to organic vegetables and the rest to whole grains, nuts, cheeses, and fruit. A family our size would shell out $368 on the USDA’s “thrifty plan.” Instead of relying on coupons and other cost-cutting tricks, we save by skipping the meat.
First of all, if you don’t know what the amazing Yumm Sauce is, you’ll have to check last week’s post for details. It is a magical liquid that makes young and old alike beg for bowls of brown rice and beans–seriously!
Now I like to support our local Cafe Yumm just because I believe in their business and want to contribute, but some of you live across the country and will never be able to experience the wonder of Yumm Sauce for yourselves. Hence, the reason for today’s recipe imitation.
This recipe comes from the site Chick Chat, written by a local mom right here in Eugene. I can take no credit whatsoever for the following recipe or its authenticity, but I hope it’s as delicious as the real thing!
It’s winter, it’s cold and let’s face it—grease and salt is mighty appealing. But fast food is loaded with packaging, unhealthy ingredients, and expense. So how can we avoid it despite our cravings? Enjoy a hearty bowl of brown rice and beans with a signature sauce from Cafe Yumm.
Brown rice and beans, you say? How can that possibly be marketed to my family? Here’s the truth: My husband loves beef, pizza, potatoes fried in a variety of ways, and everything else that passes as fast food, but he loves Café Yumm even more. My son breaks down crying (often!) begging for “beans and rice please!”
Chocolate and wheat germ? Who knew they could be so good together! When I was little, I savored the smell and taste of these yummy brownies and now I’m making them for my son. They’re full of wholesome ingredients but they don’t taste like it! The recipe is from a cookbook for parents entitled Feed Me, I’m Yours.
- 1/4 cup vegetable oil
- 1 Tbsp. molasses
- 1 cup brown sugar
- 2 tsp. vanilla
- 2 eggs
- 1/2 cup chopped pecans or walnuts (optional)
- 1 cup wheat germ
- 1/8 tsp. salt
- 2/3 cup powdered milk
- 1/2 tsp. baking powder
- 1/4 cup dry cocoa or 2 squares unsweetened baking chocolate
Mix together all ingredients except the dry milk, baking powder and dry cocoa. (If using squares of chocolate, melt in a double boiler and add here.) Sift the dry milk, baking powder and cocoa through a sieve into the other ingredients and stir well. Spread in a very heavily greased 8×8″ pan and bake for approximately 30 minutes at 350 degrees. Turn out of pan immediately and cut into bars while still warm.
Many pediatricians recommend rice cereal as a standby, but conflicting information is emerging about making homemade porridge or feeding baby pureed avocados. What did you first feed your little one and how was it received? Did you get lots of advice from friends and family? What seemed to work best? Thanks for sharing your wisdom!
My life has become a bit easier this year with the addition of a freezer and makeshift pantry in our garage. What a difference! I’ve cut my grocery shopping trips down to one or two per month and been able to stock up on sale foods at peak times. Our membership to a CSA fills in the fresh food gaps with local organic produce each week.
Since my state of mind has shifted toward stocking up, I realize that now is a great time to purchase sale priced products that will last for months. After studying a few grocery store flyers, I’ve found myself stocking up on the following items: