Quick Baby Fuel: 9-12 Months

I was pretty clueless when it came time to introduce foods to Parker. I spent a few days researching all sorts of methods and frankly just got extremely overwhelmed. We decided to introduce mashed and pureed foods like bananas, sweet potatoes, avocado and apples just a little bit prior to 6 months. Then, we started adding brown rice cereals, more pureed veggies and soft fruits into his diet between 7 and 8 months. Once he hit 9 months, I tried my best to start implementing bigger meals and an assortment of healthy foods since he was no longer breastfeeding. I found that Parker was much more interested in eating what we were having, so I tried to incorporate foods that Tyson and I would want to eat as well, and always made extra.

These 6 items have been my “quick” food staples for Parker. I try to use these before I go grab one of the baby food pouches (even though they do have some great options). My issue with those pouches is that Parker 1). Can eat three at time and 2). The consistency is still too liquid-like. Here are my go-to’s:

1. Purely Elizabeth Ancient Grain Cereal– I love this mix and so does Parker! It is packed with nutrients (quinoa, flax, etc.) and higher in protein. I like to mash up a bit of banana or mix in some unsweetened apple sauce with a dash of cinnamon to give it some extra love.

2. Cantaloupe– You can’t really go wrong here. This is one of my favorite, easy to eat snacks for Parker.

3. Lundberg Organic Brown Rice Pasta– I love cooking this up (takes about 10 minutes) for a quick lunch and sometimes dinner. We generally try and give Parker what we have for dinner, but when that isn’t the case, the is our go-to. We always opt for brown rice pasta over regular. My only complaint is the small amount of added sugar in this mix. Other than that, the flavor is great!

4. Eggs- Organic, cage free always. These bad boys are a staple in the Nead house. One of Parker’s favorite meals is scrambled eggs and diced avocado, you know, because he tells me. 😉
Eggs are quick, nutrient dense and a great way to get some protein in, so we are big fans!

5. Suja Power Greens Juice– This took a try or two before Parker really liked it, but there are so few ways for babies to get greens in (unless easily cooked) that I was determined to get him to have some. I love this one because it only contains apples to sweeten it, so you aren’t overloaded with sugar like most “healthy” juices. Put a little in a sippy cup and he’s a happy boy!

6. Avocado– need I say more? The munchkin has to get his healthy fats in!

Happy eating!!

There are Christmas Trees and Babies at the End of this Post…

I don’t know what has been going on lately, but I don’t like it. Maybe its because I’m getting older and this is what I was filtered from most of my youth. Or perhaps it is the dang news feed now on Facebook that I just happen to look at while I’m at work. Or even that Mom site I read. I wish I could filter out all the tragic stories about babies, and just go on there to read the informative ones or the happy stories.

I’m not trying to live in a bubble, but is there a point in life where we are far too exposed to things going on in the world? I mean, think about it. Before social media, we had local news and the newspaper, but never this much info, to this extent.

I don’t know where I’m going with this, but I have just felt heavy-hearted lately for so many things going on this world. I’m just trying to keep focused on the beauty in the midst.

So, here are baby and Christmas tree photos, brought to you by our annual trip to cut our own Christmas tree down.

These are the moments that mean everything.

Congrats Pop-Pop (aka Dad) on finishing radiation! Time to kick cancers ass for good.

Spiced Sweet Potato Casserole (Gluten-Free + Dairy-Free)

Every Thanksgiving, I am first and foremost thankful for stretchy pants. I’m a big advocate for comfy-cute, because there is never anything nice about having to unzip your tight pants at the dinner table. I’ve been there.

But really, I do love this holiday. It forces everyone to come to together, eat and celebrate – which I think is one of the most important things we can do in life year-round! As well as give thanks for health, happiness, friends and family.

As far as food goes, I’d be lying if I said I was real concerned about eating healthy on Thanksgiving. I’m a big fan of the 80/20 rule, and when the Holiday’s come around, I am really stretching that 20%!

I do however like to make healthier versions of dishes by just swapping out a few ingredients here and there. This side dish is one of my favorites, but I grew up having it with marshmellows broiled on top and globs of butter in the filling. So this year, I decided to make a healthier version and I am never turning back!

Spiced Sweet Potato Casserole

serves 10

3 medium size sweet potatoes, 2 large yams

1/3 cup honey

1/3 cup vanilla unsweetened almond milk

2 eggs

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

sea salt to taste

For the topping:

3/4 cup crushed pecans

2 tablespoons melted coconut oil

2 tablespoons organic dark brown sugar

1/2 teaspoon cinnamon

2 tablespoons almond meal

Directions:

Preheat oven to 350 degrees.

Peel and cube sweet potatoes and yams and place in boiling water. Boil until soft.

Remove them from the water and drain.

Place them into a mixing bowl. Add in honey, almond milk, eggs, nutmeg, cinnamon, ginger and sea salt. Blend together with a handheld mixer, until lightly pureed. (I like to leave it a tad chunky). Set aside.

Meanwhile, in another bowl, mix together crushed pecans, brown sugar, almond flour and melted coconut oil. Mix well.

Spray (with olive oil) a standard size casserole dish or pan and then pour in the potato puree. Once spread evenly, crumble the pecan mixture on the top, covering the whole pan.

Place in oven and bake about 40 minutes (until the top is lightly browned).

Have a happy, happy Thanksgiving and ENJOY!

Boston, I Love You

Last week I jetted off to Boston for a work trip and decided to sneak my husband in my suitcase. Boston was GREAT, but leaving our little man at home with the grandparents for 4 days was rough. I knew that it was good for us though. You know, some “us” time.

Do you remember as a little a kid, looking at a map or an encyclopedia (yep, back then) and going, “I think when I’m older, I’ll live….. THERE (skimming over the map)?” Well, that is pretty much what I did when I was younger and Boston was my “there.” Clearly things changed because this was my FIRST visit to the city and yes- I’m in love!

We had some pretty crappy weather while we were there, but we still managed to venture around in between my meetings.

And we ate. We ate a lot of great food. If you haven’t checked out Well + Good, I highly recommend you do! They have some awesome healthy city guides that take you to the “best of” healthy spots.

One in which, was sweetgreen. YUM!

And being the fish lover that I am, you better believe I had just about every fish dish possible. I’m still dreaming about the delicious lobster, mango tacos from Row 34.

I also got to meet with the folks at a few different big companies. New Balance was one of them and since I have always been a huge fan of their shoes, I geeked out at their new HQ. The team there also couldn’t have been nicer…

When in Boston:

Stay in Backbay or close to Newbury St! The Taj and The Liberty Hotel would be my first choice when I go back again!
Shop on Newbury Street.
Walk through the Public Garden.
Run along the Charles River bike path.
Eat lobster tacos at Row 34.
Grab a cannoli at Mikes Pastry. So worth it, but prep for a stomach ache
Visit Boston Harbor and walk through the Boston Tea Party Museum.
Drive through Cambridge, walk around Harvard.
Visit the infamous Acorn Street. The neighborhood is Boston perfection.

Next time I’m not on a work trip, I’ll be excited to see so much more!

Until next time, Boston!

That Fall Feeling

As a previous sun worshiper, I find it funny that I count down the days until we get cooler weather and some rain. I missed out on actual seasons most of my life living in San Diego, so I get pretty thrilled to put some rain boots on, feel the shift in temperature and take in the beauty of the Northwest in the Fall.

Lately…

Eating:

I have been devouring this. I feel like you either think smoked salmon is disgusting or delicious. I happen to think it is super tasty:

New Cascadia gluten free seeded bread (toasted), a little Daiya cream cheese, sliced tomato, wild caught smoked salmon (I get the local Oregon kind without brown sugar), a squeeze of lemon, and pinch of sea salt and pepper.

Moving:

I have been working out a lot from home lately. I’m pretty happy about some of the online workouts you can find. This is one of my favorites: Cardio Burn Pilates (only 30 minutes- you got this!)

Reading:

The Whole-Brain Child. Highly recommended.

Watching:

We just got cable guys. Don’t judge me, but the first thing I did when we got it was catch up on all of the Kardashian episodes. Can’t help it!!

Doing:

Pumpkin patches, house decorating and walks galore. I love watching Parker take it all in.

Listening:

City and Colour’s new album (so good).

Shopping:

Old Navy kids online. I can never find the right sizes in store, but you can find the best baby clothes there!

Grateful:

For a loving household. There is no shortage of love at the Nead’s home and I never take that for granted.

Have a great Monday everyone!

Creamy Fettuccini Alfredo with Turkey Meatballs (Dairy-Free + Gluten-Free)

a dish of creamy fettuccine alfredo that is gluten free and dairy free

I’m about to knock your socks off…

If you would have ever told me that a creamy vegan “alfredo” would have tasted as good, if not better, than a regular alfredo sauce, I would have laughed. But this made for the most perfect, tasty date night dinner with my husband.

Of course I had to top the pasta off with some fresh herbs from the garden. My italian parsley is coming through in an abundance!

Creamy Fettuccini Alfredo with Turkey Meatballs

Ingredients

1 box gluten-free fettuccini noodles
1 box gluten-free turkey meatballs (about 12 small ones)

1 c. cashews (quick boiled or soaked overnight)
3 tbs. nutritional yeast
1 tsp. olive oil
1/2 C. water
1/2 C. unsweetened canned coconut milk
1/2 lemon squeezed
1 tsp. white wine
1 1/2 tsp. sea salt
1 tsp. pepper
1 tsp. garlic powder
1 shake of cayenne pepper

1 1/2 tbs. chopped italian parsley

Directions

Begin cooking GF turkey meatballs (mine were from frozen and required baking)
Boil noodles according to the box directions

Meanwhile to make the sauce:

Place all ingredients in a blender and blend well.

*Taste the sauce and add in more salt or water accordingly. My first round of this came out a little sweet, so I added in more garlic, salt, pepper, nutritional yeast and water.

Warm the sauce in a stove top pan.

Once the noodles are ready, in a mixing bowl, combine noodles, parsley and the sauce. Serve on a plate and top with the turkey meatballs.

ENJOY!

Slow Cooker English Beef Stew (Gluten & Dairy Free)

I have wanted to make beef stew for a while now, but I am always hesitant to start since the cooking time is practically all day. Plus, there are so many different ways to make it. It gets a little intimidating!

Well, this weekend I decided to give my own twist a try and thank goodness I did. It was so simple to make and tasted delicious. Beef stew is really the perfect meal for a rainy day, so put a fire on, grab your cozy socks, and get cookin’.

Slow Cooker English Beef Stew (Gluten Free + Dairy Free)
serves 4

Ingredients

2 lbs stewing beef, cubed
1/4 cup gluten free all purpose flour
1 teaspoon + 1/2 tsp if needed sea salt
1 teaspoon pepper
1 1/2 cups organic beef stock
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon + 1/2 tsp Worcestershire sauce
1 bay leaf
5 garlic cloves, crushed
1 onion, chopped
1 stalk celery, sliced
4 carrots, sliced
6 small (ish) red potatoes, cubed

Directions

Dice and prep all stew veggies.

In the crock-pot, mix flour, salt and pepper.

Add in beef and coat with flour mix.

Add in all other ingredients and give it a few good stirs.

Cook 4-5 hours on high or 10-12 hours on low.

Close to when it should be finished, give it a taste and see if it needs a bit more salt! Also, if you prefer more broth in your stew, add an additional 1/2 cup of beef broth.

Cheesecake Factory’s "Factory Chopped" Salad

a chopped salad with chicken, turkey bacon and veggies

Maybe you’ve already tried the factory chopped salad from Cheesecake Factory. And if you have, you totally understand why I crave this constantly. Every time I order it at the restaurant I always do the “skinnylicious” version of it (which basically just means it comes with a lighter dressing). I also usually get it without the blue cheese. It already has avocado, so it doesn’t really need the extra fat.

Here is the thing- people tend to order salads when they are trying to watch their figure. But honestly… you have to really substitute on most salads you order when you eat out if you are actually trying to have a healthy one. Most restaurant salads have around 700-900 calories. Yuck!

No thanks. I’d rather eat that juicy steak, personally.

Thanks to slimmed down options on menus these days, you are able to think twice about the meal you are going to order.

Oh, and one other point… you CAN eat out. Anywhere for that matter. And you can mastermind healthy dishes just by swapping out certain ingredients. I have another post on that coming up soon…

Okay, let’s make my homemade version of the best dang salad ever. This salad is brought to you by yours truly and everybody’s favorite grocery store, Trader Joes.

“Factory” Chopped Salad

serves 2

Ingredients:

2 Heads Organic Romaine Lettuce (cleaned and chopped)

1 Tomato (cored and diced small)

1/2 C. Corn

3 Slices of turkey bacon cooked and diced

1 Organic chicken breast cooked in stovetop pan and diced

1 Small organic honeycrisp apple diced

optional: add some avocado!

For the dressing:

(serves 8.. save some for later!)

1/2 cup balsamic vinegar (choose a good-quality, aged brand if possible)

3 tablespoons extra-virgin olive oil

1/4 cup water

1 tablespoon Dijon mustard

2 drops liquid stevia (or 1 teaspoon of honey)

1 teaspoon garlic powder

Directions:

Whisk together salad dressing and set aside.

To assemble salad, make sure all ingredients are finely chopped!

Combine in bowl with cracked pepper and add in the dressing (remember, a little goes a long way for the salad dressing).

Eat and enjoy! It is that simple!

Rosemary Flax Crackers

Every time I do yoga, I’m always inspired to eat more mindfully. Does that happen to you? I’m pretty sure I’ve never left a class craving a cheeseburger. But what I do crave is whole, simple foods- you know, foods that serve a purpose. After yoga, I used to always head to Prasad, one of my favorite places to eat in Portland, and I’d grab some of their flax crackers for a snack. I kept telling myself that I was going to try and recreate those crackers one day, and here I am. Only a year late, but I finally made some tasty crackers in my own kitchen (minus the raw part).

I like them with some spicy hummus or even just a few turkey slices. And you’ve got to love the fact that they are gluten free, dairy free, paleo, and vegan.

Homemade Flax Crackers

1/2 cup flaxseed meal

1/2 cup almond meal

1/2 cup water

2 teaspoons of oil (I use macadamia or olive)

1 tablespoon nutritional yeast

*Sea salt, garlic, rosemary and cayenne to taste (you can really play around with the additives).

Directions:

Preheat oven to 400 degrees

Mix together all ingredients in a small mixing bowl.

Transfer mixture onto parchment paper.

With another piece of parchment paper, place on top of mixture (so the parchment paper is on both sides) and flatten or roll out mixture until almost paper thin

Place onto a baking sheet, peeling the parchment paper off the top.

Cook for about 8-11 minutes or until the top begins to brown.

Let cool, and then cut into cracker size pieces.

Cinnamon Vanilla Protein Bars (GF/Vegan)

I get frustrated with protein bars. They either have too many unnecessary ingredients, a poor fat-carb-protein ratio, or so much dang sugar you might as well be eating a cookie. And let’s face it, when you are short on time or just have no time at all, bars come in handy. So, have no fear. Make these bad boys in advance and keep them around all week. They are tasty, simple, and full of good-for-you ingredients. You’re welcome! ; )

Cinnamon Vanilla Protein Bars (gluten free/vegan)

Ingredients:
2 cups gluten free oats
1/2 cup almond meal
1/2 cup maple syrup
1 heaping scoop of vanilla protein powder (brown rice/or hemp)
1/2 c. chopped/pitted dates
1 tbs. almond butter
1/2 tsp sea salt
1 tsp vanilla
1 tsp (or 1 tbs) chia seeds
A few shakes of cinnamon

Directions:
Preheat oven to 350 degrees. In a food processor, combine the oats, almond flour, and protein powder. Blend well. Add in dates, maple syrup, almond butter and all other ingredients and blend thorougly. In a 8×8 pan lined with parchment paper, push mixture down pressing firmily into the pan. Bake for 20 minutes and let cool before cutting into bars. ENJOY!