Sometimes, I want breakfast for dinner. Other days, I want dinner for breakfast. Still others I want brunch (a.k.a. a silly but glorious excuse to eat pancakes, waffles, and other decadent dishes); and then there are the days when I just can’t decide. Let’s face it: our designations for what food we eat at various times of the day are somewhat arbitrary, based on years of tradition and societal norms that formed over time. I’m of the mind that, as long as it’s good food, you can eat it anytime of the day.
This quick and easy recipe comes out of my inability to decide between breakfast and dinner foods for dinner one night. I sort of wanted to eat eggs. I also kind of craved tacos. “Why not have both?” Brent asked. It’s ridiculously simply and fast to make, but we enjoyed it. We hope you will too!
While perusing the aisles at Costco this past weekend, something new caught our eye: Love Beets Beet Powder. Generally speaking, we prefer to get the actual fruit or vegetable—not a dried, powdered or concentrated version of it. But, we’re always open to trying new things. Plus, if this powder works well in variety of food options (as it claims to), it might allow us to get the benefits of eating beets when they are out-of-season and hard to find in the grocery store.
So, we bought it and our first experiment was to make a smoothie using it as well as frozen avocado chunks (also from Costco!). Good news? It totally worked. Even better news? This smoothie isn’t overly sweet and could easily be enjoyed as a breakfast, snack, or dessert. Best news? Otto loved it! We hope you will, too.
The mom’s group in our area is very active, and so large that it’s subdivided into groups based on the children’s ages. I’m a “Llama Mama” and this year, it was the Llama Mama’s turn to host the annual pot-luck family picnic. I volunteered and also took a side salad. Now, a typical picnic side salad dish might involve leafy greens or cold pasta and chopped veggies plus some form of cheese and dressing. Given that we’re gluten- and dairy-free and I know at least a couple of the moms in the group are vegan, I wanted to avoid those “normal” options.
As I planned for the day, I was chatting with a college friend. Feeling somewhat nostalgic, I reflected on the things she often made when we were roommates–Matza Ball Soup, latkes, bagels with cream cheese and lox (OK, no, she didn’t make that one from scratch). Now, couscous isn’t a “traditional” Jewish food (it originates from Northern Africa) but it’s commonly enjoyed in Jewish communities and I can remember having cold, crisp couscous salad in the spring and summer or hot couscous with toppings in the fall and winter. This rendition of a cold couscous salad pays homage to those while being vegan- and paleo-friendly. We hope you like it and choose to serve it at your next picnic or barbecue!
For nearly a month, every time I walked through the produce department of our local Whole Foods, I’ve seen large and vibrantly colored spring onions. I didn’t care for onions as a kid, but I’ve learned to appreciate the flavor they add to dishes. I even enjoy caramelized onions on my burgers! The spring onions were beautiful. I suddenly couldn’t stop thinking about them.
Meanwhile, there were also “rainbow” beets. Rainbow beets! I’m not a rainbows and butterflies and ribbons and bows kind of girl. That said, sunny spring days make me feel a little more colorful, and I love colorful food. How could I resist them? Onions and beets taste great together. I’ll admit, though, I was more excited that they would look great together in photos. We served this pretty little dish for dinner on Easter with smoked brisket and it felt perfectly appropriate. We hope you enjoy it!
I hesitate to call anything Otto’s favorite. He’s only 9 months old and unable to speak for himself, after all. But, he loves this stew. I mean, he devours it. The first time I made it for him about a month ago, I puréed it really well because he was still getting the hang of swallowing solids, and he gobbled it without hesitation. Tonight, I didn’t blend it quite as much. He was just as enthusiastic.
Otto literally leans forward in his high-chair, mouth open, eagerly waiting for the next spoonful. Sometimes he grabs at the spoon and pulls it towards his face. I also let him have a few carrots from my bowl, not blended, to pick up with his fingers tonight. He happily ate them, but also continued to lean forward for more of the purée.
To be clear, Otto does not do this with other foods. So, I think it’s safe to say, this super easy dish is his favorite. Brent and I really like it, too. Like many Instant Pot recipes, all you have to do is put the ingredients in and let the gadget work its magic! We hope you and your family, however young or old, will appreciate its simplicity and delicious flavor as well.