When I was a kid, my dad made crepes whenever I had a friend spend the night. Now that my preschooler is having regular sleepovers at her grandparents’ house, the crepe tradition continues.
Since my husband and I decided to give up wheat for Lent, I’ve been experimenting with alternative flours. I’m in love with buckwheat flour. It’s hearty, doesn’t have the bitterness that whole wheat flour can sometimes have, and makes a soft, bendable crepe. It’s also gluten-free if you or your kids have gluten sensitivities.
On the list of vegetables I didn’t used to like, beets and turnips were pretty high up there. And then I discovered roasting.
Roasting vegetables does something magical. It makes caramely sweetness and little crispy edges. A lot of baby food recipes call for steamed vegetables, which is great, but now that my baby is eating more variety, I thought I’d try new cooking methods for more flavor. So, roasting it is.
I love making carrots for my baby girl. There’s something so simple and wholesome about them.
She loves the flavor since they’re so sweet, and now that she’s eating chicken, I use homemade bone broth in place of water to make an extra nourishing meal for her.
There’s nothing quite as homey as a chicken roasting in the oven. The aroma combined with the sizzling and popping sounds as the bird roasts are really nothing short of magic. It’s a humble, homespun magic, but magic nonetheless.
I made a wonderful discovery one morning. My daughter wanted waffles, but I didn’t feel like starting the day with a sugary breakfast. I wanted eggs, so we decided to compromise with savory waffles topped with a fried egg, baby kale, and thinly sliced radishes.
The beauty of these waffles is that they’re good with pretty much anything. Stack some waffles with leftover greens, sausage, minced red onion, and a little cheddar or maybe some avocado, tomato, and a handful of sprouts. I like drizzling this easy yogurt-tahini dressing for some extra umph.