MONSTER FOODIE

Atlas is finally experiencing the deliciousness along with the nutritiousness of food. One of the many reasons to live in my opinion. BUT with the millions of advice out there on how to raise your child all I can say is this is our choice of food introductory the with the guidance of the community and our pediatrician. We are all about purées and trying all the delicious gummy all natural things first.

First, was the basics like avocados, apple, bananas, sweet potatoes and squash. Then we found Sprouts the grocer has a variety of little squeeze purées made with only natural real easy to pronounce and recognizable ingredients. No matter what variety we get, and we like to stick to a vegetable base: peas carrots chickpeas beets squash, Atlas loves them all. Lastly, I started getting creative at home for flavors and proteins. The other night I boiled some chicken, used the broth to boil some mushrooms ,added some blueberries, threw that in the magic bullet and Atlas could not stop eating it up.

We also love breakfast around here. Atlas does too! From a yogurt parfait, baby oatmeal, and all the fruits. Again, from Sprouts natural raw live active cultured yogurt, some frozen strawberries or blueberries, and the three ingredient oatmeal. We also like to mixing things to our oatmeal like spices such as cinnamon and nut butters like peanuts and almond.

As busy parents we do enjoy the convenience of the Sprouts squeeze packets and will continue to use those. They retail at our local grocer $5 dollars for three pouches and last 24 hours once you open them. Atlas will finish one in a day: one meal one day and then in 24 hours he’ll finish the rest.

Let me know if you have any amazing recipes ,quick tips or tricks. We’re learning together and it’s so much fun! Enjoy the adorable foodie photos.

XoXo Mama Britt

HOLIDAY BAKING CHAMPIONSHIP

I hope you all had a wonderful Christmas; Santa brought you what you wanted and you ate all the delicious things. I’ve been holding my Christmas present for the last 9 months now so I definitely indulged this holiday on all things delicious. I wanted to share my 3 favorite eats from the season. Just because it’s not December 25th doesn’t mean you can’t enjoy them all year long too.

Caprese Wreath: I saw this recipe on the Food Network’s The Kitchen and my Italian heart melted. Deliciousness mixes with art- I knew i had to make for our Christmas Eve dinner. The ingredients were easy to source and didn’t require a trip to a fancy Italian market. The baking time was quick. But most importantly, the finish was scrumptious. You can find the recipe here. I recommend getting a baguette the day of, use Costco’s Pesto sauce and top each piece with fresh basil. Don’t fill up on these apps too much - it was hard to make sure I left room for actual dinner. In fact, I’m craving this dish right now.

Stephanie’s Sugar Cookies: Jose and I have been watching Christmas Cookie Challenge and Holiday Baking Championship like our lives depended on it. We were so inspired by the techniques and flair that we decided to have our own bake-off. One Saturday morning we woke up and watched a quick Youtube video on icing and felt most inspired by this recipe by Stephanie from the This Is Bingham Blog. Not only were her cookies perfect, but her tips on royal icing was mind blowing. After a quick trip to Hobby Lobby for Merengue Powder and food colors we spent the afternoon at Jose’s parent’s house putting our skills to work. We look forward to practicing it again and again for all the holidays: Valentine’s Day, Easter, summertime, fall events and more.

Cranberry Orange Muffins: I got a Costco size bag of cranberries for a mocktail recipe and found myself wondering what to do with the remaining 6 cups of cranberries. I didn’t use them all yet, but I did whip up a double batch of Cranberry Orange Muffins. The key to these muffins is the first 5 min you bake on a higher heat, the, the remaining 13 min you turn the temp down. Also, not mentioned the the recipe, is sprinkling them with powdered sugar on top- this help sweeten up the tartness from the cranberries and looks like it came out of a magazine. You can get the recipe for the muffins here.

If you had any recipes you tried this year and loved, please share them. I love getting in the the kitchen and trying out new things. I am so happy my third trimester was not like my first- I am craving all the delicious foods, inspired to cook everyday and I know my baby and husband are enjoying it too. I should start paying it forward and sharing my dishes more so when the baby comes I get homemade dishes right back to us for the nights we can’t find the time to even warm up a hotpocket.

XoXo

Britt

COOK BOOK CLUB

Cook Book Club meet up number one is in the books and I am here to dish up the deets behind it. You’ve have heard about book clubs, wine clubs, but how about a cook book club? How did the idea come about? How can you start your own? Let’s dig in!

The idea started from a conversation with Chelsea of Simple Jane. We both had been involved in book clubs before but this idea seemed intriguing. The premise is similar- one book per month, but this time instead of reading cover to cover you try out recipes that you may have never tested before, try a new method of cooking that will get you our of your comfort zone, or add spices to meals you never had in your pantry. After the month is over gather everyone and prepare potluck style from the book. It is that simple.

Our first book was: Nothing Fancy by Alison Roman. It was great pick to start because the recipes were crowd favorites and it features a variety of flavors. I opted to check out the book from the local library and save $30. I figured if I was obsessed with it by the EOM I would make the splurge. When I got home I immediately sticky noted recipes that stood out to me and found that I bookmarked mostly desserts.

We have a Facebook Group for the club where we can post photos and share stories throughout the month of dishes we tried and our thoughts on them. I made the Almost Angel Food Cake and it was so good! Honestly, that was it, I wish I would have made more, but the first time going about it I learned I didn’t have it with meal at the grocery store to shop and also didn’t consider what meals would be good for prepping lunches for the week. Needless to say, I knew it wasn’t one I was going to be purchasing.

The week of the Cook Book Club I panicked! What do I make? Some clubs suggest delegating dishes or sharing what your bringing, but we decided that just surprise us and see how it goes! Of course, I made the Chickpea Salad and so did someone else. But, what was great was trying and comparing not only the taste but how it was made. I loved the idea in the end of two of the same dishes.

Our dinner party featured mostly bites and salads and of course a delicious Aperol Spritz. The conversation was guided by the book, but the tangents allowed for a great night of getting to know some new, incredible women in the valley. We mixed together dips and salads and found that everything really completed each other perfectly. We even had left overs to take back to the husbands.

What’s in store for next month? We will be selecting our next book and trying out recipes until our scheduled meet up again, the first Thursday of the month. I will be trying out more recipes before hand and the night of I want to bring a main course that really highlights the table.

How can you start your own?

1. Find a group of friends who like food- be careful about any special diets because although cookbooks have variety you don’t want anyone to feel left out.

2. Pick a book and start digging into it. Encourage your family to get in the kitchen with you and try out a new skill.

3. Plan an evening you can get together and bring a dish to share. You can always delegate a desert or drink or main course person or just wing it because when there is food involved it is always a good time.

If you are local and interested in joining ours, shoot me a message and we would love to have you!

Cheers!

XoXo

Britt.