Breakfast Baby Meals

One of the greatest gifts during a time of transition - especially after having a baby - is food! When bringing food to a family with a new baby, I do my best to bring breakfast. It can be enjoyed at any time of the day and often stored for later.  Today I brought a family yogurt, strawberries, Vanilla Crunch Granola (will last many days), and waffles (can easily be stored in the freezer for a quick snack or breakfast). I've used the linked Betty Crocker recipe for years, and it never fails me. We top ours with whole milk yogurt and/or greek yogurt and fruit. Today, I loved fresh peaches and frozen wild blueberries on mine.

Waffles are a great option for a savory breakfast-for-dinner. Here'a post I wrote five years ago about pairing it with a fresh spring salad and new potatoes. This also offers a vegan adaption of the Betty Crocker waffle recipe.

Thinking of Resuscitation...

I haven't blogged in years. Years! However, I continue to find myself sharing recipes with friends and family, and this is by far the most simplest way. Most of what we eat continues to be adaptions of recipes that I have been making for years, as well as random things I create in order to use what we have. Tonight's dinner was just that. We had Rice and Bean Casserole (scroll about halfway down) from Cathe Olson's Vegetarian Mother's Cookbook with a randomly whipped up Kale and Swiss Chard Salad (kale and swiss chard from our garden!).  The picture is my plate; the children put their rice and beans in hardshell tacos and enjoyed!

Kale and Swiss Chard Salad

12 small to medium leaves of kale, rinsed, dried, then chopped
6 leaves of swiss chard, rinsed, dried, then chopped
2-3 tablespoons of olive oil
1 garlic clove, minced
salt and pepper to taste
a few handfuls of alfalfa sprouts

In a large bowl, add olive oil, garlic, and salt and pepper. Gradually add kale and swiss chard while tossing in oil. Toss in a few handfuls of alfalfa sprouts.