Quick, healthy snack ideas

Im always on the lookout for a good snack. I find it difficult to find nutrient rich snacks that keep me full, especially now that Im nursing Lewis. Here are a few yummy snacks that are quick and filling.

• Apple,banana, or celery with almond butter
• Lara bar (favorites - apple pie, cherry pie, pb chocolate chip)
• Think thin bar - 20g protein+no sugar, an awesome workout snack
• Granola bars
• Amazeballs - packed with protein, perfect for a quick pick me up
• Small fruit or green smoothie
• Seaweed snacks
• Raw almonds/nuts
• Yogurt & fruit

I like the way you move

Lewis is moving all over the place these days. He rolls and scoots wherever he needs to go and I think he'll be crawling for sure in the next few weeks! Such a big boy

A feast fit for my sweety

We decided to let Lewis have his first taste of people food last night! Over the past couple of months he has become more and more curious about the food that Jeff and I eat. Everything I have read says that curiosity does not necessarily mean that they are ready to have food and that it is good to wait until at least 6 months before introducing food so that their digestive enzymes are properly developed. Im planning on breast feeding for at least another 6 months so any foods we introduce will just be for fun!

We started with sweet potato and while Lew was really curious he seemed more interested in chewing on his spoon:) I think we will stick to veggies and fruits like butternut squash, peas, zucchini, avocado, banana, etc. Its definitely fun having him at the table with us now!

Crustless quiche

Here is a yummy recipe for a crustless quiche that I made last week. The awesome thing about quiches is that they are infinitely adaptable. Add whatever veggies / meats / cheeses you want and bake. So easy to prepare and it makes a great meal paired with salad or fruit or bacon and pancakes :)

Crustless quiche
 Bake @ 350 for 45-55 minutes

• 6 eggs
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup mushrooms, sliced
• 1 leek, sliced thin
• 1/2 red bell pepper, diced
• 1 cup spinach
• 1 small zucchini, diced
• 2 oz soft goat cheese ( or 2-4 oz cream cheese)
• 1/4-1/2 cup goat gouda ( you can use cheddar, mozzerella, pepper jack, etc.)
• 1.5 Tbsp flour
• fresh or dried basil, oregano, and / or thyme
• salt + pepper to taste

saute the onion and garlic on medium heat until almost soft. Add in the rest of the veggies + the salt, pepper, and herbs. Saute for 3-4 more minutes and remove from heat

In a separate bowl whisk together the eggs, flour, and cheese. Stir in veggies and pour mixture into a greased pie pan or into a cast iron skillet. Bake puffy and a little golden brown around the edges (45-55 min)