Hello everyone! Welcome to the dinner edition of Munchkin Meals!
I’m not going to lie, dinner time at our house stresses me out sometimes. I always put pressure on myself to come up with new, creative healthy options, but always revert back to a few tried and true favorites (homemade burrito bowls anyone?) If it were up to me, we’d eat some sort of pasta dish every night Now that Audrey (ten months old) is venturing away from the purees and onto true solid foods, it is important for me to give her meals that are both nutritious and involve ingredients that Brian and I can eat too- less work and less pressure for me!
One of my favorite recipes that I’ve made for her lately involves a summer staple in this house- zucchini. We love us some zucchini! Starting around six months old, Audrey has LOVED it in puree form. As she’s gotten older, I’ve added oatmeal to the puree to thicken it up. Now ten months old, she can handle chunkier textures, so no more zucchini puree!
Enter: Zucchini Quinoa Pilaf
We also eat a lot of quinoa- it is so versatile and adds nice texture to dishes and a punch of protein to boot! So, combining the two seemed natural.
It was a huge hit! She gobbled it right up. Well, kind of. She is entering the stage where she starts to fight eating from the spoon- miss thang is quite independent apparently!
Her new thing- sticking her nose in the air at the spoon. You can’t make me eat it!
Once she started fighting the spoon I just fed it to her from my finger. The texture of the dish doesn’t quite make it finger food but I’m sure we will transition to just giving it to her straight up on her high chair tray soon.
Why do you keep taking pictures of me?
After eating the pilaf I gave her some cut up banana for dessert- she loves it!
Other dinner staples include ground turkey, shredded chicken, goat cheese, roasted butternut squash, mashed sweet potatoes and peas. I definitely want to expand our repetoire so I’m looking forward to checking out all of the munchkin meals!
Zucchini Quinoa Pilaf (adapted from here)
- 1/2 cup quinoa, rinsed in cold water and drained
- two zucchini, coarsely graded
- pinch of cumin
- 1 cup water
- 1 tablespoon olive oil
- Bring quinoa and water to a boil. Reduce to simmer and simmer for 15 minutes.
- While the quinoa cooks, saute the shredded zucchini in olive oil on the stove top until tender- around five minutes. Stir in cumin.
- Combine quinoa and zucchini, stirring together thoroughly.
I froze the pilaf in one ounce servings in the freezer- if you do this, it is good for three months. If you store the pilaf in the refrigerator, it is good for three days. I simply toss a few frozen one ounce servings in the microwave and voila- food is ready!
What are your thoughts on quinoa? I’d never heard of it until a few years ago ( I thought it was pronounced kwin-noah, not keen-wah) and I’m so glad I tried it! Audrey’s palate is already way more sophisticated than mine
Have a good one, friends!