Food In Many Forms

  I thought I would give an update to baby's first foods, and talk a little bit more about the transition to solids now that some time has passed. There are so many micro-transitions in these first two years and it is shocking where we were even a few months ago.  This graphic is a great example - a year ago I was focused on introducing new foods separately to test for allergens, but now I rarely think about whether our little one has eaten a particular food before. I did think she might have a lentil allergy for a few months, but also I just got caught up in the chaos and didn't really get a chance to test it out again until many months later. As I look at this list, I am happy that I found a balance of offering fresh foods, while still keeping my sanity with the occasional pre-made food. It almost felt like a puzzle trying to piece together how I was going to provide these foods in age appropriate ways. Foods like hummus (chickpea, tahini), pesto (pine nut), and yogurt (milk...

I'm shocked how much shredded zucchini I ended up with this year. Today I finally defrosted my last 2 bricks of frozen shredded zucchini from the summer (shout out to my souper cubes!). I have made 2-3 batches of zucchini muffins thus far, and my constant complaint is that they don't taste like anything. I have tried adding chocolate chips, but I've been looking for something more. Prior to today, I considered both chai spice and snickerdoodle flavors to add to the recipe. This recipe is based on the version from Love & Lemons, which already contained cinnamon, so I thought snickerdoodle would be a good place to start. I also love that this recipe already used 1/3 almond flour, and whole wheat flour in the mix. However, to add a bit more oomphy flavor, I added a cinnamon sugar topping.  Ingredients 1 1/2 cup + 2 tablespoons whole wheat pastry flour, spooned and leveled 1/2 cup spelt flour, spooned and leveled ½ cup + 2 tablespoons almond flour, spooned and leveled 1 tab...