Today my little boy is 7 months old! One of the things I love most about this age is the food introduction, #exploration. Our pediatric team (#TribecaPediatrics) is awesome! They really harp on the consistency of food (yogurt-like) at this time, but strongly suggest an array of flavors (highlighting savory instead of sweet).
Pictured:
#Mine: unsweetened whole fat organic yogurt with frozen berries and lightly sweetened granola.
#His: puréed berries, apple, and mango with unsweetened whole fat organic yogurt. #babyfood #homemade #quickmeals #babycook #pureedmeals #yogurt #wholefat #organic #lazynutrition #lazynutritionist #bushwick #bushwicknutrition

Happy to be home! Missed #homemade #frenchtoast. I usually soak the bread for a long time in a mix of #eggs, #almondmilk, and #spices (this time it was #cloves, #cinnamon and a grinder from #traderjoes that has sugar, chocolate, and coffee). I opt for less bread and more egg mix. Then the trick is to use more whole #fruit instead of so much sweetener. Even though Agave, 100% pure maple syrup, or honey are #naturalsweeteners they still have tons of sugar/calories. I also sprinkled the French toast with #sprouted grains and seeds. More on that later! #lazynutritionist #lazynutrition #bushwicknutrition #bushwick #home

Tried out @BlueApron for the first time! #BlueApron provides a very
unique service. They deliver pre-portioned ingredients for 3 complete, balanced meals every week. They do the shopping and you do the cooking! I would totally recommend it for those peeps who find it hard to find the time to go #foodshopping or are maybe a little scared to get into the kitchen or simply are stuck in a rut with the same cooking repertoire. Every meal takes about 30-40 minutes including prep time
and are about 500-600 calories per serving (even though you can almost always tweak the amount to get more out of it). We made:
- #Steak and roasted potatoes with sautéed long beans and tomato
- #Mexican-style chicken #tortas with tomato, avocado and English cucumber salad
- Crispy #catfish (not pictured) with Sicilian eggplant #caponata
My only complaint was the amount of packaging… Even though it’s recycled materials, it was a little too much. #cookingmore #homemade #bushwick #bushwicknutrition #lazynutrition #lazynutritionist

#Brunch4two :)
Mine: Avocado sandwich with Parmesan on 7-grain bread with a side steak salad.
Theo: Milk with #homemade #carrot #yellowsquash #puree
#lazynutritionist #lazynutrition #bushwick #bushwicknutrition

Homemade #Gruesli! I made up the word myself (I think ;). It’s a mix between #granola and #muesli ;). Doesn’t sound so lazy, right? Wrong! This recipe is super easy. Cooking time: ~25-30min. 1)Mix the following in a large bowl: -2 tbsp of olive oil (or coconut) -2 tbsp agave syrup (or maple) -1 tsp vanilla extract -1 tbsp chia seeds (or flax, or hemp) -a pinch of salt -a pinch of cinnamon (or nutmeg) 2)Add 1 cup of rolled oats, slowly coating it with the mix 3)Add ¼ cup of nuts (walnuts, pecans, or almonds are my favorite) 4)Spread on a pan and bake at 300F for 8 mins. Stir and bake for another 8 mins or until golden brown. 5)Last but not least, add ¼ cup of dried fruit (raisins, apricots, cranberries, ginger, etc) Serving size: ¼ cup Servings: ~6-7 #granola #homemade #lowsugar #highfiber #muesli #gruesli #bushwick #bushwicknutrition

Puffed Quinoa Granola

Usually, the base of my granola are old fashioned rolled oats, but I wanted to switch it up, so I used puffed quinoa. You can either purchase it or make your own. One cup of puffed quinoa has about 110 calories per cup, 3 grams of protein, 3 grams of fiber, no sugar, and a little over one serving of carb. Not bad at all! This granola can be served on top of yogurt, as a topping for whole wheat pancakes or French toast, as added crunch to peanut butter spread on toast, or on top of some frozen yogurt for dessert! It’s much lighter than oat-based granola and is also naturally gluten free!

Ingredients:

• 3 cups puffed quinoa
• 3 TBS olive oil
• 2 TBS Agave nectar
• ½ tsp salt
• 1 tsp pumpkin spice blend
• 1 tsp vanilla extract 
• 2 TBS flax seeds
• 2/3 cup of nuts- in this case I used pistachios and peanuts 
• 8 prunes, finely chopped 

Instructions:

1. Preheat oven to 300F. 

2. Mix oil, Agave, vanilla, spices, and salt in a large bowl. 

3. Slowly add flaxseeds and puffed quinoa to the bowl. Mix well, until quinoa is fully coated. 

4. Spread out granola onto a parchment paper or baking dish and bake for 7 minutes. 

5. Stir well, add nuts and prunes, and bake for another 10 minutes or until quinoa is golden.

6. Allow to cool. 

Enjoy!