Eat Happy, Be Healthy!
Getting your little to eat greens can sometimes be difficult, especially early on when they do not have the pincer grasp down yet. This recipe combines two superstars broccoli and spinach carefully blended with naturally sweet onion and sweet potato to round out the slight bitterness of the greens. I love to make baby egg pancakes with this mixture. Toren absolutely loves them and is able to use his pincer grasp to eat them on his own. This way not only is he getting his veggies, but also his choline and active vitamin A from the egg yolk! Plus, for some reason Toren isn't a big fan of scrambled eggs lately, but total digs the egg pancakes (see below for instructions on making an egg pancake). Usually, Toren eats one egg pancake throughout the day.
Makes 10 Servings
Time: ~ 20 minutes
1/2 sweet potato (tan/white)
1 medium onion, peeled, and cut in halves
2 cloves garlic
10 florets broccoli
1 cup packed baby spinach
2 tablespoons salted grass-fed butter
2 tablespoons Great Lakes Hydrolyzed Collagen
Peel the sweet potato and coarsely chop. Add to steamer basket along with onion, garlic. Steam for 5 minutes and add the broccoli florets. Steam for another 10 minutes or until all the veggies are fork tender.
Meanwhile steam/cook the spinach in the microwave for 1 minute or until bright green and tender. Place the potato, onion, garlic, butter and collagen into food processor and blend until smooth and creamy. Then add the broccoli and spinach and process until smooth. Add a little freshly ground pepper. Pulse to combine.
Transfer to a baby food freezer tray, cover, and freeze. Once frozen transfer to a silicone ziplock bag or glass mason jar and keep frozen.
To thaw simply remove one serving and leave in a bowl in the fridge overnight or quickly microwave for 15-30 seconds. Prior to serving make sure to test the temperature to make sure it is not too hot for baby.
Nutrition (per serving): 45kcal, 2.4g fat, 4.3g carbs, 1.2g fiber, 2.3g protein.
Baby Veggie Egg Pancake
This is a breakfast staple around our house and is great for older babies and toddlers. However, not all purees work because they have too much water. Avoid using the pre-made baby purees because the pancake will just stick and burn. Use the Broccoli Spinach Baby VEGGIE BLEND or the Apple Butternut VEGGIE BLEND for good results. Toren usually eats a couple slices of his egg pancake with a side of fruit like kiwi or berries. We refrigerate the leftovers for an easy protein throughout the day.
Makes 1 serving
Time: <5 minutes
1 cube of a VEGGIE BLEND, thawed (the Broccoli Spinach and Apple Butternut work well)
1 pasture-raised egg, beaten with a fork
Mix together the egg and the thawed single serving of a veggie blend of your choice. Meanwhile preheat a small cast iron pan over medium heat. Add a teaspoon of butter or ghee, and once hot add the egg mixture. Reduce heat to medium low, cover with a lid, and set timer for 3 minutes.
Remove lid, turn off heat, and let egg pancake sit another minute or two. Transfer to a plate, cut into slices, and serve once cooled.
Nutrition (per 1 egg pancake): 155kcal, 5g carbs, 1.2g fiber, 11.5g fat, 8.5g protein
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.