Family Friendly Homemade Meatballs - Perfect Iron Rich Recipe for Starting Solids

Meatballs are a great option for a healthy family dinner and a perfect way to start incorporating iron rich meats into your baby's diet. They can be paired with a whole grain pasta, tomato sauce and veggies, or some roasted or steamed veggies for a quick dinner. I usually make a double batch with fresh ground beef, and freeze a bunch for future evenings when we need a fast healthy meal. 

Meatballs are great because they can be made out of a variety of types of ground meats, plus you can add finely chopped herbs and greens without most kids being bothered by them. The one thing my kids always complained about was the diced onion, so I recently started grating the onion and it has worked wonders. They never know it's in there, but the meatballs still get the onion flavour and moisture. #momwin

Family Friendly Meatball Recipe

Prep Time: 10 mins          Cooktime: 17-20 mins          Makes about 20 meatballs

INGREDIENTS:

• 1 lb lean ground beef (or alternative ground meat)

• 1 whole egg (or flax egg)

• 1/2 cup whole grain bread crumbs soaked in 3 tbs milk (I make them with the end of a loaf of bread in the vitamix)

• 1-2 garlic cloves mashed (depending on preference)

• 1/4 cup onion grated (small onion or ~1/3 large red onion)

• 2 Tbsp finely chopped fresh oregano

• 2 Tbsp finely chopped fresh parsley

• 2 Tbsp finely chopped fresh basil

• handful of spinach finely chopped *optional

• salt & pepper to taste

• 2 drops of tabasco sauce *optional

INSTRUCTIONS:

• Preheat Oven to 400°F

• Place all ingredients in a large mixing bowl and mix by hand until combined. Do not overwork meat.

• Scoop out 1 generous Tbsp at a time and roll into meatballs (you can always change the shape or size of these meatballs to suit your needs, just remember to adjust the baking time accordingly)

• *If your ground beef is fresh you can freeze raw meatballs for future use

• Bake meatballs on a rack over a baking pan for 17-20 mins. Turn once while baking.

• Remove from oven and serve immediately, or allow to cool and refrigerate or freeze

I absolutely love paring these iron rich meatballs with homemade vitamin C rich tomato sauce. I'll be sure to share my favourite sauce recipe soon. 

Don't hesitate to ask any questions below. Hope your family enjoys these as much as ours does. 

Care

5 Ingredient Overnight French Toast Casserole

I always love pre-made options for feeding my family, so over the holidays I set out to search for an overnight french toast casserole recipe. I was so excited to try out something new, but was shocked when I saw just how much sugar was included in most recipes. No judgement here, I love sugary homemade treats, but I don't want to make every breakfast a dessert. Plus, french toast is a breakfast that already typically gets doused in syrup by my kids, so I wanted it to be a tad healthier.  

When I couldn't find what I wanted I decided to adapt my french toast recipe to suit an overnight bake. It was so simple, and turned out better than I could have expected. The kids gobbled it up and begged for seconds. Plus, mom and dad loved it too. 

The best part is that it only takes 5 ingredients and a few minutes to make up the night before. Then you get to enjoy your morning with your family while the delicious smell of fresh baked french toast casserole wafts through your home. For a tired mama, it doesn't get much better.

Ingredients:

• 1 loaf of crusty bread cut into cubes (I used an Italian loaf this time, but plan on trying a whole grain variety next time.)

• 8 large eggs whisked

• 3 cups whole milk (or combo of milk and cream)

• 1/2 tsp cinnamon

• 1/2 tsp vanilla extract

Instructions:

• Grease large casserole dish with butter (approximately 9x13)

• Cut up crusty loaf into chunks and place in casserole dish *If bread is not stale leave it out in the dish for a while to dry out. It absorbs the custard better when dry.

• In a large bowl whisk eggs, milk, cinnamon & vanilla

• Pour custard mixture over bread

• Use a silicone flipper to gently rotate bread in pan so it all gets covered in custard

• Cover with Abeego or plastic wrap and refrigerate for a few hours or overnight

• When ready to bake preheat oven to 350 degrees and remove plastic wrap

• Use silicone flipper to rotate bread again and pat down into pan with flipper

• Place in oven and bake for 45 minutes rotating the pan half way through

• *optional* When timer is up, sprinkle top with 1 tsp granulated sugar and broil on low for 5 minutes.

• Remove from oven and let cool for a few minutes before serving.

For a special treat on New Years Day I served the casserole with fresh whipped cream, some delicious maple syrup and tons of berries and bananas. Plus a hearty helping of local bacon ;) For regular everyday eating try serving it with greek/coconut yogurt and fresh fruit. Plus you can sprinkle the top with some hemp hearts for a little extra boost.

You can also add fresh or frozen fruit to your french toast casserole before baking. Blueberries and diced apples are both delicious additions to this simple recipe.

Hope you and your family enjoy this as much as mine did. Please let me know if you make it. I would love to hear how it goes.

Care xo

Oven Roasted Tomatoes with Burrata - Simple Summer Recipe

Summer is here and local tomatoes are hitting the farmers markets, so I wanted to share one of my favourite seasonal recipes. I was forced to recreate this recipe at home, because the local restaurant I usually get it at sadly closed this spring. I'm so happy with how it turned out. I always think it's a good sign when you need to make a new recipe twice in one weekend. That's exactly what I did with this one.

If you're anything like me you won't be able to get enough of these soft, warm roasted tomatoes drizzled with olive oil, balsamic, sea salt, fresh chopped basil and a generous helping of burrata. Add in some grilled bread and you really can't go wrong.  

This recipe includes only 7 ingredients, 6 of which we typically have on hand ...not the buratta ;) It takes about 20 mins to make from start to finish, and tastes like pure summer, so that makes it pretty perfect in my books. 

INGREDIENTS: 1 quart of grape or cherry tomatoes, a few basil leaves, olive oil, sea salt, balsamic vinegar, 1 pkg of burrata cheese, baguette. 

DIRECTIONS:

1. Wash tomatoes & basil

2. Toss tomatoes with olive oil and sea salt and place on parchment lined baking sheet. Bake at 400 for 15-20 minutes

3. Brush baguette with olive oil and grill in a grill pan over medium high heat while tomatoes roast.

4. Once tomatoes are done, remove from oven, let cool for a few minutes, and then transfer to plate.

5. Add generous helping of buratta, and drizzle with balsamic, olive oil, sea salt and fresh chopped basil. Serve with grilled bread.

This recipe is going to be in heavy rotation around here this summer. I can't wait until we can make it with our own homegrown tomatoes. 

Care  

Simple, Healthy & Delicious Family Breakfast Recipe - Overnight Oats With Apple Chia Jam

Mornings are hard. Period. At least for most of us parents they are. So much to do to get ready for the day and so many demands from our little people. Keeping breakfast as simple as possible helps me survive, but recently I was feeling bad about offering up the same old greek yogurt with fruit, nut butter on whole grains, scrambled eggs, or leftovers from dinner (because seriously, kids don't care if they eat chicken for breakfast).

I decided to check out some new recipes online and turned to one of my new favourite food blogs Oh She Glows. What I found was the perfect healthy warm winter breakfast: Sugar-Free Apple Pie Chia Seed Jam + Breakfast Parfait. The recipe is so simple and quick to make and can be prepped in advance which I love. 

I didn't bother layering the oats & apple jam into a fancy parfait, 'cause this is real life people, but no one seemed to care. Lucy gobbled hers up in mere minutes and then screamed for more. Always a good sign. Plus mommy enjoyed it too. Win Win!

Can't wait to try out some new fruit combos on these overnight oats. I'd love to hear if you make any great ones! Tweet or Facebook me your ideas. Hope you enjoy this healthy recipe as much as we do. 

- Care

Perfect Food For Fall - Roasted Squash Soup & Drop Biscuits

As the days become shorter and cooler, and sweaters and boots begin to appear, I make the transition over into fall cooking. After a summer of non-stop BBQ'ing I'm usually ready to return to my stove and my cozy kitchen to make some warm delights. Risottos, stews, roasts, casseroles, soups and biscuits are exactly what fall weather calls for. 

One of my family's all time favourites is this Roasted Squash & Apple Soup (recipe below). I don't remember who gave me the recipe, but it's one that I make frequently once the cold weather arrives. I'm especially excited because this year we get to make it with squash from our own garden.

I love to pair this soup with these super simple Pull Apart Drop Biscuits from Canadian Living. The first time I made these biscuits for my mom she was so impressed that she immediately gave up on her mother's recipe she had been using for 40+ years in favour of these. That's how good they are! Plus they're so simple to make. The wet dough takes minutes to prepare, and no need to cut out individual biscuits. Just break off clumps and roll in a little flour before placing on the pan to bake. So easy!

Hope your family enjoys this fall meal as much as mine.

Happy Fall Cooking!

- Care

Roasted Squash Soup

Ingredients

• 1-2 squash (butternut, acorn or buttercup)
• 1 Tbsp Olive Oil
• 1 Cup Onion Finely Diced
• 1 Tbsp Butter
• 4 Cups Vegetable or Chicken Broth
• 2 Apples, Peeled & Chopped
• 1 Cup Cream or Whole Milk
• Cinnamon to taste
• S&P to taste

Instructions

1. Cut Squash in Half, remove seeds, brush with oil & sprinkle with S&P and Cinnamon. Roast in oven for 45 mins at 375
2. In a large saucepan melt butter and cook onion until soft
3. Add cooked squash (removed from skin) apple & broth and bring to a boil
4. Reduce heat and simmer for 20 mins
5. Add S&P and cinnamon to taste
6. Puree with a handheld blender *optional
7. Add cream & serve
8. Enjoy!

Rhubarb! What to do with it? Make something delicious! Strawberry Rhubarb Cobbler

Rhubarb! It's everywhere these days. Filling local farmer's market tables & in full bloom in many neighbourhood gardens. If you're lucky enough to have Rhubarb in your yard, you better use it! Or at least give it away to the Grandma on your block. I hate when food goes to waste and Grandmas always know what to do with random ingredients. Something about wartime era scarcity I think, but I digress. Back to Rhubarb!

When we moved into our 1st home in Bloor West Village last summer we found an abundance of Rhubarb. It hadn't been cared for and was in pretty rough shape. Since Rhubarb is a perennial vegetable I knew I would have a chance to bring it back to it's full glory the following year, and that's exactly what I've done.

When it started appearing in early spring we watched with anticipation. I read all about how to tend to Rhubarb (more info here) and was super excited when it was ready to harvest. In our zone Rhubarb can usually be harvested starting in June and continues producing until mid to late sumer depending on the season. It's ideal to harvest when stalks are 12" - 18" long and 1/2" -1" thick. The colour can range from celery green to deep red and does not determine ripeness, which I thought was interesting.

To harvest, grab the stalk at the base and twist while pulling. This will break off the stalk at the root. Don't forget to cut off and dispose of the leaves outside in your yard waste bag. They are poisonous and should never be ingested. That's why rhubarb stalks are sold without leaves at markets and in grocery stores.

Harvesting your Rhubarb will encourage continued growth. If not harvested, stalks will become weak & rot :(

Once you have your beautiful harvest of Rhubarb you'll need to make something. I chose this Gluten-Free Strawberry Rhubarb Cobbler from Home to Heather (full recipe below with minor adaptations). We're not a GF family, but I always enjoy making recipes healthier and since many of my friends and family are GF, it's a nice bonus of this recipe. The recipe can also easily be made vegan by substituting the egg for ground chia seeds & water, the butter for coconut oil & the cream for almond or coconut milk. 

This recipe is quick to prepare and absolutely delicious. Top it with a little ice cream or fresh whipped cream and you have a perfect summer treat. I forgot to get a photo of the finished product the 1st time, but that's ok. It was so good that I had to make it a second time...in 1 week ;) Yum! 

Check out The Old Farmers Almanac if you're interested in planting some rhubarb or need to learn how to care for yours. It's a great resource for all gardeners.  

Enjoy!

- Care

Gluten-Free Strawberry Rhubarb Cobbler

Filling

• 3 cups rhubarb

• 2 cups strawberries

• 1/2 cup coconut sugar (or brown sugar)

• 1/2 cup oat flour (or regular flour)

Topping

• I cup oats

• 1/2 cup almond flour (or regular flour)

• 1 Tbsp coconut sugar (or brown sugar)

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/4 cup melted butter (or coconut oil)

• 1 egg

• 2 Tbsp cream (or almond milk)

• 1 tsp vanilla (or inside of 1 fresh vanilla bean, optional. I added this because I love fresh vanilla)

Instructions

1. Preheat oven to 350F

2. Chop fruit and toss in a large bowl with sugar and flour until combined

3. Transfer filling to ungreased 8x8 baking dish

4. Mix dry topping ingredients together

5. Add in egg, butter & cream

6. Mix until combined and spoon over filling like drop cookies (don't smooth out, just dollop on)

7. Bake for approximately 45 mins until filing is bubbling and topping is nicely browned

Delicious Banana Blueberry Bran Muffins

These banana blueberry bran muffins are a perfect healthy treat anytime, but especially in pregnancy & postpartum. They are a great source of iron, fibre, healthy fats & energy, all things new mamas need. They freeze really well, so they are a perfect recipe to stock your freezer with before baby arrives. Plus they taste great!

These are a favourite recipe in our house. I make them at least once a month and everyone loves them. Even my toddler gobbles them up!

Warning: These muffins are very high in fibre so you may want to limit how many your little ones eat ;)

Enjoy!

- Care

Banana Blueberry Bran Muffins

INGREDIENTS:

• 2 cups wheat bran
• 1 cup oat bran
• 1 cup whole wheat flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs
• 2/3 cup whole milk
• 2/3 cup full fat yogurt
• 1/3 cup coconut oil
• 1/3 cup molasses
• 1/3 cup unpasteurized honey*
• 1 tsp. pure vanilla extract
• 2 small bananas
• 1 1/2 cups fresh or frozen blueberries

Store in airtight container up to 3 days or freeze. 

*If making these for babies younger than 12 months, simply substitute the 1/3 cup of honey with a 1/3 cup black strap molasses*

INSTRUCTIONS:

• Heat oven to 375° with rack in middle of oven
• Grease your muffin pans or line with paper liners. (Recipe makes about 18 giant, 24 regular, or a combo of 12 regular & 24 mini). 
• Combine the wheat bran, oat bran, whole-wheat flour, baking soda, baking powder, & salt in a large bowl and set aside
• Combine eggs, milk, yogurt, oil, molasses, honey* & mashed bananas in a small bowl and mix well
• Pour wet ingredients into dry ingredients & mix with a rubber spatula just until combined
• Gently fold in blueberries
• Fill muffin cups generously with batter & bake until a toothpick inserted in the center comes out clean, 17-20 mins for regular size muffins, 12-15 for mini muffins and 20-23 for giant muffins. 
• Remove from oven and cool in pan on wire racks for 10-15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack completely before storing. 
• Store in airtight container up to 3 days or freeze. 

• *If making these for babies younger than 12 months, simply substitute the 1/3 cup of honey with a 1/3 cup black strap molasses*