Organic Veggie Pancake

Last night I was rummaging through the fridge speaking out loud to a 10 month old on the floor…” What are we going to make you for dinner?!”. I’ve pureed and mixed every grain and vegetable that exists so I needed to try something new. There was a pile of millet. A few steamed carrots and a some kale still sitting around. Here is what happened:

Ingredients measured around one-two tbsp each:

Lots of vegetables to one egg

Leftover rice, millet or quinoa
Carrots, steamed or fresh
Zucchini or Onion
Kale or other green leafy veg
1 farm fresh egg
Pinch of mineral salt

Heat pan to medium while you mix all ingredients together. Consider adding more veggies for the advanced eaters. Use coconut oil to keep from sticking if you don’t have a heavy duty cast iron. Keep heat low, just enough to cook both sides while it softens the veggies slightly. If you find they are “loving it”, try dipping in a little tomato sauce! Works wonders for my L.O. to freshen up the taste. This is a wonderful quick, easy recipe when you are all out of ideas. Enjoy!

V’egg’irific

Mmmm time to eat!

Organic Vegetable Lentil Stew

Fresh made baby food

For 7 Months +
Makes about two to three portions (3-4oz)

Lentils, my new favorite addition to meals

1/4c organic lentils
1 organic or garden potato, peeled and cubed
2 tbsp fresh tomato, tomato sauce or homemade salsa (optional)
1 organic or garden carrot, diced
other optional veggies include onion, zucchini or peppers

So simple

Place everything in a saucepan and add enough water just to cover. Bring to boil, set temperature to low and cover for about 30 minutes. Veggies will be soft and you can then puree or mash to baby’s desired consistency. Try it yourself! I need to make a big person version!

My favorite re-use – old baby jars I got for free.

*adapted from What to Expect the First Year’s Lentil Stew Recipe