A Whole New World

So all of a sudden I am the proud mother of a toddler. That happened fast! It seems like just yesterday that I was anticipating his arrival and now he is 1, starting to walk and occasionaly throwing genuine toddler tantrums. He sure wants what he wants when he wants it! Tantrums aside I am loving this stage so far! His motor skills have developed dramatically over the last month. He is watching us all for ideas of what to do next. Yesterday he took my phone and held it up to my ear for me to talk! I never would of thought he would know to do that since I barely talk on the phone. He also loves to play with Elijah, trying to feed him food or holding a toy in his face. That's going to be hilarious watching the 2 of them over the next few years!

One of the new challenges I am facing with toddlerhood is feeding time. I don't know what to cook or how to get it in his mouth. We are raising Abraham on a vegetarian diet and variety is important to make sure he gets proper nutrition. I work 4 days a week so preparing meals ahead of time helps. I've always liked to make casseroles because of how easy they are to prepare and store. Yesterday I got the bright idea to make one just for Baby Abe.

Before I give you the ingredients let me apologize for not following up on my first post with the chili recipe! It turned out to be mediocre. Edible, but boring. That's probably why I never found it worthy of documenting. I've decided I'm not going to blog about what I plan on blogging about. That way I can't let you down! Could that be a New Years resolution? I doubt it.

Anyway, here is the recipe! Abe and I actually ate a little for breakfast and we
both liked it!

1 1/2 c cooked quinoa
1 med zucchini
1 small onion
1 15oz can light red kidney beans
1 tbsp olive oil
3/4 c shredded cheddar (approx)
1 tbsp wheat germ
1 tsp flaxseed
2 eggs beaten

For seasoning I used a sample of "Braggs's all purpose seasoning". I got a sample from their website for healthy vegetarian cooking. It says on the packet that it can be added to almost anything.

Sauté the onion and zucchini in the olive oil then mix all the ingredients together in a bowl. Pour into a small to medium casserole dish and bake for 35 min at 350. Yum!

I usually use recipes like this as a rough guideline rather than follow it to the tee. Use your imagination, and whatever you have in your fridge, to come up with whatever works for your tastes.