I didn’t think these would turn into crepes when I first saw the recipe over at Oh She Glows. But, that’s how they turned out for me.
I was looking for a quick simple dinner item and these were a hit. I used the basic garbanzo bean flour to water ratio that Angela uses, but added sautéed vegetables to the batter and spread the batter thin on the pan.
We made delicious roll-ups. Lena loved them. Continue reading
Lena has started requesting certain things in her lunch, specifically manna bread and field roast rounds. Both foods are similar in that they give her body some richness and a chewy texture. This has caused me to rethink a bit about what I need to be providing in her meals so that she feels nourished and satisfied.
My goal for Lena is to help her body feel satisfied with lots of whole grains, vegetables, legumes and moderate amounts of local fruits. Continue reading
I haven’t met very many children who don’t like lotus root. With its neutral flavor and fun almost-crunch, it’s fairly kid-friendly if you can get them to try it. Plus, it has a super neat wagon wheel shape unlike any other vegetable I know.
Here is another peek into lunches I make for Lena. It’s always a surprise to see what gets eaten and what gets left. I get a small glimpse into what her body is feeling like it needs. One day she ate all the blanched cabbage and left everything else. Interesting, right? Continue reading
Roasted vegetables are a great way to make a vegetable dish that caters to the preferences of the whole family. If you leave the chunks big enough, they will stay separate from each other and children can pick and choose what they want while still getting the flavors of the whole.
I like to add any root vegetables in the fridge and use up all the odds and ends that can accumulate during the week. Other frequent additions: mushrooms, cauliflower or broccoli and a variety of herbs like fresh rosemary (add at beginning) or fresh tarragon or basil (add at end while vegetables are still hot).