Ohmyword, you guys. My little teeny tiny preemie just turned a year old. March was crazy busy with a ton of DIY projects around the house (including painting my bedroom a dark, rich turquoise and refinishing my kitchen cabinets), sick little kids, plus out of town company, but after such a hard year, we decided we needed to throw a celebration for little Corinne’s first birthday.
My healthy toddler cookie recipe has been one of my best reviewed and most popular toddler recipes. They’re simple to make, wholesome, and has been a winner for my daughter for years.
However, since I came up with this recipe, we’ve had a nut-allergy scare with my baby and banished peanuts from the house until we determine whether or not they’re safe for her. My older daughter has also started preschool and is in a nut-free classroom, so I decided to try tweaking this recipe a bit since it is her favorite snack.
One night, I made bowls of lentils, brown rice, and roasted veggies for dinner. They were good but needed some umph, so I whipped up this dressing to drizzle on top. If I’ve learned anything about cooking for kids, it’s that marketing is important. Instead of calling this “dressing,” which I knew my four year old claims she doesn’t like, I asked her if she wanted to try some garlicky magic sauce. She was skeptical (she’s no dummy), but tried it, smiled in spite of herself, and asked if she could have lots of magic sauce on her dinner.
Since then, she’s asked for magic sauce with vegetables as a snack and at meal times. As she happily gobbled down cherry tomatoes dipped in this stuff the other day, I realized I needed to blog this recipe. So if your kids love drowning their vegetables in Ranch dressing, try this dressing as a way of getting them to branch out. It’s creamy, savory, and has just the right touch of sweetness from the roasted garlic.
Don’t be put off by the long cook time – it’s a dead easy recipe to make. You just toss a head of garlic in foil, roast for 40 minutes, and then purée with a few other ingredients.
Since my husband and I gave up wheat for Lent, I’ve been looking around for good alternatives. I haven’t found a gluten-free spaghetti that I like yet, so I thought I’d try using spaghetti squash instead. It’s healthier than pasta, and, even better than that, it’s really delicious. Added bonus: this recipe saves you from washing a pot and colander.
Dill and carrots are a match made in heaven.
These carrots are full of flavor and a great way to introduce herby goodness to baby. You can use water instead of bone broth, but bone broth is simple to make and adds lots of minerals and yummy goodness to baby food.