Pinterest is a fabulous source for recipes. I searched for breakfast, lunch and dinner recipes and found these great meal ideas.
1 2/3 cups steel-cut oats
4 cups water
Large pinch salt
Milk or soy milk
Cinnamon or other spices
Raisins or other dried fruit
Walnuts or other nuts
5 pint-sized Mason jars with lids (I used wide-mouth jars)
- Collect your jars and other equipment. I like pint-sized jars for this as they allow a little more room for adding nuts, raisins, and milk later. But you can also use half-pint jars.
- Bring the oats, water and salt to a boil. Simmer for about 3 minutes then turn off the heat. (Allow to cool a bit.)
- Ladle the oats and water into the jars. Cover the jars tightly with their caps and rings. Leave on the counter overnight. (This is how I make my oatmeal and I have had absolutely no problems with it, healthwise, but if for some reason you are not comfortable leaving hot oatmeal out overnight, you can also refrigerate the jars. The oatmeal won't be quite as well cooked in the morning; it will be a thinner, less creamy oatmeal. But it will still be fine.)
- The next morning, put all but one of the jars in the refrigerator. Take the cap off one jar and stir up the oatmeal inside. Microwave for 2 to 3 minutes, or until quite hot. Add any milk, raisins, or other mix-ins. Enjoy!
- 1 cup organic quinoa
- Sea salt
- 2 good handfuls of organic baby spinach leaves, washed, drained
- 1 large ripe pear, washed, stemmed and cored, cut into pieces
- 1/2 cup chilled chick peas, rinsed, drained
- 2 tablespoons fresh chopped parsley
- Sea salt and fresh ground pepper, to taste
- A handful of pecans, pan toasted and salted to taste
- Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.
- Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.
- Whisk together the vinaigrette ingredients, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.
- Just before serving, add the toasted pecans and lightly combine.
- Makes four main course servings, six side dish servings.
- Chicken breasts or pieces (raw or cooked)
- 1/2 cup chopped onion (optional)
- 1 clove of garlic mined (optional)
- 1 litre chicken broth
- 1 cup of diced carrots (or whatever veggie your little one eats)
- 1/2 cup of diced celery
- 1 cup of egg noodles
- If using raw chicken, place diced chicken in your saucepan with onion, garlic and a couple tablespoons of water. Cover and cook.
- Once the chicken is cooked, I removed the chicken, rinsed and put back in the pan minus the onion. You know, doing everything one can to keep the toddler happy.
- Add broth, carrots and celery and bring to boil. Simmer until vegetables and cooked, but still crunchy. Add noodles, cook for 5 minutes and serve.
- At this point, because I have an entire pot of soup minus everything I like, like spices and seasonings, I poured the soup into muffin tins to freeze into toddler-sized servings.
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Check out some of my favorite food posts:
- The Primal Urge to Eat Bacon: Ways to Enjoy
- Easy, Healthy, Delicious Salads
- 7 Mouthwatering Ideas for Roasting Vegetables
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