
you wouldn't think so looking at that photo (yay! he loves plums, which are overabundant in our garden right now!), but my little guy has not been an easy kid to feed, the opposite of his big sister. (i recall a time when mike ate lala's last piece of pizza, after she said she was done. she came back wanting it after all, noticed he had eaten it, and she started to cry. mike asked her what he could get her instead, since there was no more pizza. "broccoli," in between sobs, was the response he got.)
so...i am trying all the sneaky tricks for getting a more balanced set of foods into my little guy. they are working! and in the process (knock on wood), he seems to now be eating a greater variety of foods on their own.

finn will slurp back a smoothie in about 3 gulps. this one was delicious! no one else needed to know it included: blueberries, spinach juice (see below), protein powder, homemade yogurt, orange juice, mango, sweet potato, and banana.
wondering about spinach juice? aka green juice from
the sneaky chef, this was a broth from 3 cups of spinach cooked in 1 cup of water.
what to do with the remaining cooked down spinach? add it it zucchini muffins, of course, which finn will happily gobble up.
my mom's zucchini bread (with my toddler healthy modifications in blue):
1 C oil
(i used a bit less)3 eggs
(i substituted 1 egg with 1 T soy flour plus 1 T water)1.5 C sugar OR 3/4 C honey
3 t vanilla
3 C all purpose flour
(i did half wheat, half all purpose)1 t salt
3 t cinnamon
1 t baking soda
1/4 t baking powder
1/2 C nuts or sunflower seeds
2 C zucchini, shredded
1 C chopped, cooked spinachbeat eggs. add oil, vanilla, sugar (or honey), zucchini, and mix. separately mix flour salt, soda, powder, cinnamon, and nuts. mix wet and dry. grease and flour 2 loaf pans. bake one hour at 325F. makes 2 loaves. alternately, fill muffin pans and bake approx 15 min.
and i love these muffin liners. sometimes, i just spray the muffin pan with oil. (we use a
misto sprayer with olive oil.) but sometimes, i want a muffin liner.
these don't stick, are fairly eco friendly, and are compostable.
and while not yet a favorite of finn's, the rest of us are enjoying my grandma's
impossible pie, a crustless quiche, which, in our home, is the recipient for all the leftover veggie bits i chop and freeze. for this batch, mike made a topping of toasted walnuts, sauteed onions, and crumbled blue cheese. delicious!

i am headed offline for the long weekend. hope you have a lovely one, full of good food!