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 | Sunshine Smoothies2 adult servings
NOTE: If fresh berries are used, you will also need 4 ice cubes. Put all the ingredients in a blender and puree until smooth. - Recipe featured in Nanny Wisdom, Secrets from the Nannies Kitchen – Giving Your Children a Healthy, Balanced Diet. Photo Credit: Tracey Nicholson Posted by Justine Walsh on July 22, 2005. Send to a friend. |  |
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Fruit-and-yogurt smoothies are the perfect quick breakfast for a child who doesn’t eat breakfast very well; they also make an ideal snack during the day. These Sunshine Smoothies are full of vitamins and nutrients, and kids just love them. For added fun and enjoyment, serve smoothie with a straw in an appealing cup (perhaps decorated with stickers) as shown in the photo here.
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| | Baby's Spaghetti Meat Sauce8–10 baby servings (4 adults servings)
In a medium-sized saucepan, sauté the onion and garlic in the olive oil over medium heat for 5–6 minutes, or until the onion is soft. Stir to prevent the garlic from burning. Add the beef and cook until browned, about 8 minutes. Add the tomatoes and stir to combine. Add the carrots, cover, and cook sauce over When the sauce is thick, stir in the basil (if using) and cook until the zucchini is soft. Serve over spaghetti, and sprinkle some freshly grated parmesan cheese on top. Season adult portions with salt and pepper.
Posted by Justine Walsh on June 21, 2005. Send to a friend. | |
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As a live-in nanny, my weekends were my own, and I would spend most of my time out. One Sunday afternoon, however, I popped my head into the kitchen to say hi to my boss. She was feeding nine-month-old Jake and looking very distressed. “What’s wrong?” I asked her. “Jake will never eat more than three mouthfuls of food,” she said. “What am I doing wrong”? I explained to her that whenever I fed Jake his meals, I always ate my meal at the same time; Jake would become excited when he saw me eating, and he would often mimic me. Sharing meals with Jake, in fact, took the focus away from him, and he would often even try to feed himself. From that day on, my boss made sure Jake shared meals with the whole family. That’s why this recipe became a favorite for Jake and his three-year-old sister, Sarah. This sauce freezes very well. I often double the quantity and freeze half.
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| | Chopstick Chicken and Noodles2 adult servings.
Fresh fettuccine or egg noodles
Fill a medium saucepan with water to boil; cook the noodles according to the directions on the package (usually 6 minutes in boiling water), and drain well. Meanwhile, heat oil in a wok or large frying pan over high heat. Add the garlic, ginger, and onion; sauté for 3 minutes. Add the chicken and saute for 5 to 8 minutes, until slightly browned and cooked through. Remove the chicken from pan and set aside. Add the green beans, pepper, carrot, water and soy sauce; if more liquid is needed, add a few extra tablespoons of water, then cover with a lid and allow the vegetables to cook on high heat for 3 to 4 minutes, or until cooked through but not soggy. Remove the lid, and add the cooked chicken, basil, cilantro, and pineapple (if using). Stir and cook for another 1 to 2 minutes. Serve with the noodles.
Posted by Justine Walsh on June 10, 2005. Send to a friend. | |
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This particular recipe brings back memories of teaching toddlers to use chopsticks. On a visit to Chinatown, I discovered training chopsticks for kids - small wooden tongs that were joined together at one end, perfect tools for little fingers. I used this recipe for Max’s first chopstick experience; many giggles and much flying food accompanied the meal. He had so much fun that Chopstick Chicken became a regular request. Soon enough, Max’s chopstick skills were perfected, and within two weeks, he was teaching his friend Jonathan to use them.
