Lately the Evster is learning to pick up foods and feed herself. Blueberries, apples, squash, corn, potatoes....she won't cram just anything in her mouth, but she does enjoy the independence of self-feeding. This is great because I don't have to bother with the spoon and all the puree crap, but on the other hand, it does require a bit more planning and preparation on my end.
I'm learning that by selecting healthier foods that the whole family can enjoy, Evie can simply have what Ryan and I are having, just cut into smaller pieces. This eliminates the need to create two separate dishes and it encourages Ryan and I to eat healthier. Win for everyone!
Here's a lunch/snack type recipe I made the other day. Evie and I were both able to enjoy it for lunch. Yummy and easy, it's a keeper.
What you need:
1 large sweet potato, peeled and chopped into 1/2 inch pieces
1 can chickpeas
1 small white onion, peeled and chopped
Cinnamon and sea salt to taste
1 tbsp coconut oil
Directions: Preheat oven to 425. Line baking sheet with parchment paper. In a large bowl, mix together chickpeas, uncooked chopped sweet potato, chopped onion, cinnamon, salt, and 1/2 tbsp coconut oil. Mix well. Spread onto baking sheet and place in the oven for about 40 minutes. Remove from oven and plan into large bowl. Add remaining 1/2 tbsp coconut oil and stir well to coat. Add additional sea salt and cinnamon if preferred.
I'm learning that by selecting healthier foods that the whole family can enjoy, Evie can simply have what Ryan and I are having, just cut into smaller pieces. This eliminates the need to create two separate dishes and it encourages Ryan and I to eat healthier. Win for everyone!
Here's a lunch/snack type recipe I made the other day. Evie and I were both able to enjoy it for lunch. Yummy and easy, it's a keeper.
What you need:
1 large sweet potato, peeled and chopped into 1/2 inch pieces
1 can chickpeas
1 small white onion, peeled and chopped
Cinnamon and sea salt to taste
1 tbsp coconut oil
Directions: Preheat oven to 425. Line baking sheet with parchment paper. In a large bowl, mix together chickpeas, uncooked chopped sweet potato, chopped onion, cinnamon, salt, and 1/2 tbsp coconut oil. Mix well. Spread onto baking sheet and place in the oven for about 40 minutes. Remove from oven and plan into large bowl. Add remaining 1/2 tbsp coconut oil and stir well to coat. Add additional sea salt and cinnamon if preferred.
And it made our house smell heavenly!
Enjoy!
Enjoy!
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