Hi everyone! I shared my birth story and marathon journey as a guest post for Katie this week while she spends extra time cuddling her new baby, so if you’d like to check it out, you can find it here.
Thanks to Jenn, Wednesdays have become my food post day… what I ate, any new recipes we’re trying around here, what little L is eating, etc. So here we go…
I’m thrilled that chocolate is back in the picture (not that I did a great job of cutting it out for Lent) and I’m loving eggs again now that the Vegan Challenge is complete. I didn’t miss the meat, but eggs, cheese and yogurt were tough. Here’s what yesterday looked like:
[Bfast: oats with pear, berries cinnamon, flax and chia; grapefruit; Lunch: chickpea curry, cracker and lima dip; Snack: kashi and dark chocolate chips; Dinner: homemade veggie sushi and scrambled eggs; Snack: yogurt, banana and more kashi cereal]
I’ve talked before about how un-picky my 2 year old is… she loves to eat! This has made it easy to fuel her with real food, lots of vegetables, fruits, beans and whole grains. However, she has started picking out some of the green things on her plate lately- spinach, broccoli and lima beans.
Spinach is easy enough to sneak in with smoothies or egg dishes, and broccoli occasionally goes down with hummus or cheese on top. But I grew up loving fresh lima beans from my parents garden, and was determined to find a way for her to enjoy them, too. So I threw them into the food processor and here’s what we came up with:
A green dip that she’s been happily eating all week, along with another batch of homemade crackers. (I’m not promising every toddler will eat this- like I said, she’s not too picky. It worked for us!)
Lima bean dip (print recipe)
- 2 c. frozen limas or edamame, or a combination
- 2-3 cloves garlic, roasted
- 1-2 Tbsp olive oil
- 2 Tbsp. lemon juice
- 1 tsp cumin
- 1/2 tsp salt
- dash of chia and sesame seeds (optional)
Cook the limas in water for 5 minutes, drain and cool. Roast garlic in the oven (I wrap it in foil and roast 5-10 minutes at 400). Combine all ingredients in a food processor and blend well, adding a little of the cooking liquid if needed to thin it out. Serve with raw veggies or crackers.
Seeded rice crackers (print recipe)
- 1 c. rolled oats
- 1/2 c. oatbran (or more oats)
- 1 c. flour (I used rice flour)
- 1/2 c. ground flaxseed
- 1/2 tsp salt (or 1 tsp if you want a saltier cracker)
- dash of spices- oregano, basil and/or rosemary
- 2/3 c. water
- 1/3 c. olive oil
- optional: chia seeds, sesame seeds and nutritional yeast for topping
Combine dry ingredients, then add the water and oil. Roll out on a greased cookie sheet to fill the pan, about 1/8″ thickness. Sprinkle seeds and nutritional yeast on top, if using. Score the crackers and bake at 325 for 25-30 minutes. Store at room temperature for several days, or in the freezer for a month.
I’m sure they would be even better with a higher oil-to-water ratio, but I wanted to keep them on the lighter side, and thought these turned out well. You could also increase the salt to a full teaspoon if you prefer saltier crackers.
And for my running friends who aren’t interested in the food updates, I got in 6.5 miles this morning and another really easy 3 back and forth from a playground in the afternoon. I rarely do a double run day, it just worked out that way and I felt up for it.
What do you eat with sushi? I rarely feel “full” on sushi alone.
Lima beans- love them or hate them?
Do you have a go-to green dip? We love guacamole and spinach-artichoke dips, but this was my first attempt at a green bean-based dip.