3 (Toddler-Friendly) Recipes I’ve Been Loving Lately!
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Mark Your Calendars: Book Club is November 21st!
This month we are reading fiction (we switch up month-to-month) and we will be reading The Midwife by Tricia Cresswell which was suggested by one of YOU, a premium subscriber! I can’t wait to discuss it with you all.
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Quote of the Week:
"Love has nothing to do with what you are expecting to get, only with what you are expecting to give, which is everything." — Katharine Hepburn
Classic Style Inspo
I love Ivy City Co’s clothing and I’ve always wanted to wear one of their dresses, so I was so excited when they reached out to collaborate! They are modest, feminine, and have matching outfits for moms and their minis. Plus, everything is amazing quality. They’re a bit of an investment, but I think it’s worth it!
Things I’ve Been Loving: Spice Jars
We just installed a new drawer in our kitchen that had room for all of our spices and I was so excited because that meant I could finally organize my spices in these aesthetically pleasing jars! They are also alphabetized and organized by number, so I can find whatever I need when I need it. What a great addition to my cooking space!
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3 (Toddler-Friendly) Recipes I’ve Been Loving Lately!
Hello friends. As I continue to post my regular content, please know that nothing is normal for Israel and Jews around the world. Please continue to keep the people of Israel in your prayers.
How are you all doing? It’s been a wonderful and crazy week for us over here at the Roth household. Jacob is traveling for work and will be gone for a total of two weeks which means I’m getting quite a bit of one-on-one time with Little Man! I feel like it’s been a blessing in disguise because I know that soon enough, I’ll be splitting my focus between my two babies. Now, I can give Little Man my undivided attention! The only drawback is that I’m also just about 34 weeks pregnant, so this mama is feeling all the pain and exhaustion. My back is starting to hurt and I’m getting some round ligament pain, but thank God baby #2 looks good and all is well.
Yesterday, I took Little Man to a park we enjoy which also happens to be connected to a little science center which he loved! Then we went to brunch together before driving home for his nap while I did some chores. We followed up his sleep by going to Costco for some bits and bobs and TJ Maxx to pick up a little costume for him to wear trick-or-treating…and he’s going as a Dump Truck! I don’t know if he’ll wear the costume, but it made me laugh. Since he’s so obsessed with trucks right now, I’m hoping he’ll let me put it on him.
And that brings me to the topic of today’s article. I’ve been working really hard lately to make sure Little Man eats as he should so that he can stay emotionally regulated and sleep well when he goes to bed. Unfortunately, this is the age where kids get obsessed with snacking and if his friends have snacks he likes to get in on the action. So I’ve been developing meals that are both balanced and tasty and avoiding snacks at all costs. And I’ve seen major improvements! So today, I want to share three recipes I’ve recently come up with that my toddler loves - but that I think adults would love too. So let’s get into it!
Cinnamon French Toast
Does this have a little bit of sugar in it? Yes. And does it serve well with maple syrup, which also has sugar in it? Yes. But since my son doesn’t currently enjoy eggs, French Toast is a great option to get some protein in his belly in the morning, and by adding in the cinnamon element, he’s been eating every single bite! I don’t have an issue with a little bit of sugar in my son’s diet, although I try to keep away from processed sugar. And since I bake the bread myself, this is a fully home-cooked meal! Plus, literally any adult will love this breakfast, too.
Ingredients:
Bread
1 egg
A splash of whole milk
A few dashes of cinnamon
A splash of vanilla
1 teaspoon sugar
Ghee for frying
Instructions:
If you can, start by baking the bread from scratch. I have a bread machine that makes it so easy to bake all our bread at home, and I use the best recipe every time. Check it out here.
Cut one thick slice of bread.
Mix together the egg, milk, cinnamon, vanilla, and sugar on a plate. Combine well.
Soak the bread on both sides.
Set up the pan to heat up to frying temperature, about 350 degrees. Fry in ghee on both sides.
Serve with maple syrup!
Tasty Rice
I was talking to my friend about how hard it is to get my son to eat protein because he’s not a fan of chicken or beef. She recommended a rice dish with black beans, so I took her idea and ran with it! It came out delicious and my son LOVED it. He ate it up last night and then slept for 12 hours. I mean, is that the dream scenario, or what? Try this as a side for adults at your next dinner and give some to your kiddos and see if they like it!
Ingredients:
1 cup long-grain rice
2 cups water
Olive oil
1/2 onion, sliced in strips
1 1/2 stalks of celery, minced
1/2 can of black beans, rinsed
Garlic powder
Onion powder
Turmeric
Instructions:
Start by setting up the rice. Rinse rice, then add rice and water into a small pot. Bring to a boil then simmer until water is completely absorbed.
In the meantime, chop the onions and celery. Set a pan on medium heat, and pour in plenty of oil to fry the vegetables. Fry until the onions are soft and pliable. Add rinsed beans. Stir.
Add garlic powder, onion powder, and turmeric to taste. I used less turmeric than the other two spices and it came out great.
Once the rice is cooked, add to the pan and mix together.
Enjoy!
Schnitzel Nuggets
Last but not least, try these schnitzel nuggets! I’ve found that the trick to getting my son to try these is to call them chips. Because they’re crunchy and delicious, he will initially give them a taste and then discover they taste great and finish the whole thing. And adults will love them, too!
Ingredients:
Chicken breasts sliced finely (in half) and then cut into chunks
Eggs
Flour
Breadcrumbs
Sesame seeds
Paprika
Salt
Garlic powder
Avocado oil or another oil with a high smokepoint
Instructions:
Begin by slicing the chicken breasts in half from top to bottom. You want to make sure the meat is thin enough that when you fry it, the inside cooks at the same rate as the outside. Then cut into small nuggets.
Get out three plates. On one, mix 1-2 eggs. On the next one, pour out some flour. On the the third, combine breadcrumbs, sesame seeds, paprika, salt, and garlic powder to taste.
Dip chicken breasts into egg, then coat in flour, then dip back into the egg, and then coat in breadcrumbs. This creates the best crust on the chicken.
Set up the oil to heat in a pan to between 350 and 375 degrees. Once it’s hot, add chicken nuggets. Fry for 3-5 minutes on each side or until it looks crispy. Feel free to use a meat thermometer to test the internal temperature until it’s 165 degrees.
Serve with any sauces you prefer!
Let me know if you try anything and share your own favorite recipes down below!