4.3.18

Easy Banana Pancakes for Baby



Hi, friends. 

Here I am, over a year later, finally updating the blog. 

My baby is a year old now, and his first birthday felt like a big accomplishment. 


Motherhood, it turns out, was a really tough adjustment for me.

Caleb was a fussy newborn and all-around terrible sleeper, both for naps and at night-time.

I'd heard about sleep deprivation with a newborn of course, but I wasn't prepared for the effect it would  have on me to have interrupted sleep for months at at time.

It is painful to me to admit, but the first few months of his life were a dark and hard time for me.


I felt like a constant failure for never getting him to nap well and always having a fussy and over-tired baby, and the severely interrupted night sleep made me feel like a sad shadow of my former self.  To make matters worse, Adam went back to traveling during the week, so I was alone with a non-sleeping baby four days a week.

I survived that time mostly due to my sister, who spent many days and nights with me soothing a fussy Caleb, and my friends who brought by food or just came by to provide company.


Thankfully, over time, his daytime sleep improved, and with a lot of hard work, he started sleeping longer stretches at night.  I went back to work, which brought another set of challenges, but overall once he turned four months old, he became a much happier baby, and he's become more and more fun ever since.

Since he turned six months old, our moments of joy and laughter far outnumber the hard or frustrating moments.


These days, my baby is adventurous, opinionated, endlessly curious, and always on the move.  He loves exploring, throwing things, taking books off the book shelf, banging toys together to make loud noises, and generally tearing up a room. I love every single thing about him and kiss his chubby cheeks every chance I get. 


These banana pancakes are his very favorite thing to eat.  He's been eating them since he was about eight months old, and I make them pretty much every weekend.


This is a five-ingredient, one bowl recipe. I never measure any of the ingredients, and the pancakes always turn out fine. These pancakes are more moist and less fluffy than your traditional pancake, but that makes them easier to chew and swallow for little eaters.   I cut the pancakes up in small pieces for Caleb, and I can generally only give him a couple pieces at a time, otherwise he will stuff all the bites in his mouth at one time! His love for these pancakes is intense.  

He can eat this entire recipe in one sitting, although I usually try to stretch it out over a couple days. I often double the recipe and save the leftovers in the fridge for easy breakfasts during the week.


While I know this recipe might not be appealing to many of my readers, I hope it might be useful to some of you.  For others, here's another healthy banana pancake recipe you might like.

Thanks for sticking around, friends.  I hope you find something this week that makes you as happy as these banana pancakes make Caleb. : )



Easy Banana Pancakes for Baby 


Ingredients:
1 ripe banana, mashed
1 egg
2-3 tablespoons baby oatmeal (or oats, pulsed in a blender or food processor)
dash of cinnamon
dash of vanilla extract
1-2 tablespoons butter or oil of choice

Directions:
1. Heat butter in a medium saucepan over medium heat.

2. Whisk together mashed banana and egg.  Add oatmeal, cinnamon, and vanilla extract and stir to combine.

3.  Pour batter into pan. (I usually make 3 pancakes)  Once bubbles form on the surface, flip to the other side.  Cook until both sides are golden brown.

Let cool before serving to baby.  Enjoy!



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27.2.17

He's Here!



Our perfect little Caleb arrived on February 20th. Today he's a week old, and looking at these photos makes me a little teary because he's already grown so much already. (<--I used to think it was weird when other moms said things like this, but now I totally understand.)

There were many moments throughout my pregnancy when I wished that the timing had been different--when I was suffering through morning sickness and exhaustion while studying for the bar, terrified that I wouldn't pass; when I had to tell my employer a month into my new job that I was four months pregnant; when we lost out on our second offer on a house and our temporary housing situation was less than ideal--but now I can see how little any of that mattered. It was never about my timing anyway.  Now everyday I look at him, unbelievably happy despite my sleep deprived state, and think, 
it was you, all along,
all along, it was you. 

1.1.17

Happy 2017!


Happy 2017, friends!

I did not intend to entirely neglect this space for two and half months, but such is life.  Between long work hours, moving into a new house, and trying to prepare for baby, I have been doing well to just feed myself decent meals, let alone make new dishes to share with you.

However, I have been cooking a bit more in recent weeks.  Soup weather is fully upon us, so I've made a variation on this kale and potato soup, my mom's best ever turkey chili, moroccan chickpea stew, and an easy ham and white bean soup with leftover Christmas ham.  Christmas morning, I made Smitten Kitchen's cranberry-orange breakfast buns (shown above), and they were amazing. I highly, highly recommend that you try them.


Adam and I escaped to Asheville this weekend for a last hoorah before baby R comes in February.  It was a much needed get away.  We ate tapas, listened to music at our favorite wine bar, and drank hot chocolate (salted maple and pistachio rose cardamon shown above).

I am still in disbelief that Baby R will be arriving in 6ish weeks.  I've been experiencing such a mixture of emotions---extremely grateful that we have made it thus far and that baby seems healthy, discouraged about how large I feel and how uncomfortable I am when sitting or standing for any period of time, fearful about giving birth, anxious about getting everything ready in time, and worried about recovery, taking care of a baby, and going back to work after maternity leave.   Most of all though, I can't wait to see our baby's face for the first time and kiss his or her little cheeks. I cry every time I think about it.  Actually, I cry a lot these days about a variety of things.  Poor Adam. 

(Don't mind the hair)

I'm not sure how this space will evolve over the next year, but as I always, I am so grateful to you for reading and sharing and cooking. 

I didn't post as many recipes in 2016 as I have in years past, but here are some of my favorites: 


























Wishing you a new year filled with tacos and friends and maybe some of those cranberry orange breakfast buns.....

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16.10.16

Chocolate Berry Granola and some news...



The other reason for the lack of recipe posts on this once legitimate food blog is that, in addition to studying for the bar, traveling, moving, starting a new job, and house hunting,  I have been very preoccupied with the fact that we are expecting!

If all goes well, baby R will be arriving in February.  


The past few months have been a roller coaster of emotions for me, the primary one of which has been total overwhelm.  It's been challenging to have all these big life experiences happening at one time, but I have arrived at a place where I feel incredibly thankful for all of them.  I can't wait to meet our future little kitchen helper.  :)


In the food realm, I haven't had any particularly crazy food cravings.  I think I was fortunate compared to many women in that I didn't get sick too often during my first trimester, but I did experience nausea if I didn't eat every few hours.  Many of the foods that were once staples in my diet become foods that I could.not.stand, including avocados, eggs, and oatmeal.  So sad.  Not many vegetables were appealing to me either, so I ate a lot of cereal, bagels and fruit.  One great thing about being pregnant in the summer time is watermelon.  I ate an entire one myself in three days....

Thankfully, once I entered the second trimester, most of my food aversions disappeared, so I'm trying to eat a more balanced diet now with lots of protein and calcium.

One of my main calcium sources has been yogurt, and on a whim a few weeks ago I bought a bag of chocolate berry granola to top my yogurt.  I was soon hooked, but store bought granola is expensive.  I've come up with my own version, and I'm quite pleased with it.

The freeze dried strawberries are key, in my opinion. You can find them at Trader Joes or on Amazon.

We love eating this granola with plain yogurt, milk, or just snacking on it by the handful--for breakfast or dessert!


Chocolate Berry Granola 


Ingredients: 
3 cups old fashioned oats
1/4 coconut oil, melted
1 tablespoon butter, melted
1/2 cup unsweetened cocoa powder
1/4 cup brown sugar, packed 
1/3 cup honey or maple syrup
1/3 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup chopped freeze dried strawberries 

Directions: 
Preheat oven to 350. Line a large cookie sheet with parchment paper. 

Add oats to a large bowl. In a medium bowl, combine melted coconut oil and butter, cocoa powder, brown sugar, maple syrup and salt. Whisk with a fork until smooth, then pour over oats.  Stir until oats are evenly coated in chocolate mixture. 

Pour chocolatey oats onto the prepared baking sheet and spread into an even layer.  Bake at 350 for 21-28 minutes.  Set time for 7 minute intervals, stirring and moving the oats around every 7 minutes. Granola is done when toasted and fragrant. 

Remove from the oven and sprinkle with chocolate chips. You can use a spatula to spread the melted chocolate chips around, which will create delicious chocolate chunks! Sprinkle with chopped freeze dried strawberries. 

Let granola cool completely. (You can put it in the fridge or freezer if you are impatient to speed things up!)


Adapted from Sally's Baking Addiction



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