I love instagram. Seriously. It's probably my favorite social media outlet at the moment. Not only do people share their lives with you through personal images but if you're a foodie, my oh my, can you get some great ideas (and a little tummy rumble!). I think it's especially helpful for moms navigating the new world of solids. While they may have never thought to eat well themselves, suddenly with a baby it becomes very important to make sure bub's eating habits are better than our own - so they take it upon themselves to learn. And on instagram with the click of the search key you will find beautiful baby food pictures and easy recipes from women & men who are on the same parenthood road.
A group of these women banded together recently under the hashtag #instaweanteam - they are moms who diligently post and allow you to follow them on their weaning journeys. Between them they have amassed 33,000 followers! I've had the pleasure of following these ladies for some time from the outside and was so happy to be invited into their circle for the week. The thing I've really taken from this experience is how connected the world is. These women come from all over America, Canada & the UK and we all are going or have gone through the same experience, and so we find each other.
Every week the gals take on a different challenge. This week's challenge was chinese food. And boy was I excited about delving in. We were only supposed to create a #tastytoddlermeal but because I happen to own a baby food company I wanted to make sure to also include a modified baby food recipe for a whole family meal. A 2 for 1 that can be prepared side by side! One of my very favorite flavors is ginger and this is a good recipe to introduce it in - because it isn't overwhelming. I decided to go with an easy, healthy sweet & sour chicken. To save busy moms & dads time (and keep it healthier) I decided against breading & frying the chicken and just sautéed it. Personally, I like the recipe even better than the traditional way and I knew it was a hit because through the testing phase my husband and son never complained about having the same meal 3 days in a row - nope it was all gobbled down. Enjoy!
If you aren't already following us - join in on the Instagram fun by clicking the camera link!
Easiest "Sweet & Sour" Chicken for you and your toddler
about 35 minutes
1 lb organic thin-sliced chicken breast
1 cup carrot
1 cup bell peppers
3/4 cup pineapple tidbits (reserve the juice)
1/2 cup onion
2 cloves garlic
1 tablespoon fresh ginger
1/4 cup ketchup
1/2 cup pineapple juice
1 tablespoon agave
1 tablespoon red wine vinegar
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil
salt & pepper
1 teaspoon flour (optional)
Dice the onion, carrot (washed & peeled) & bell pepper (washed). (If you have a toddler do a small dice, if not you can do a larger dice) Peel & finely chop/grate garlic & fresh ginger. Set aside.
Heat the olive oil over medium heat in a wok or large saute pan until shimmering. Add the onion, carrot & bell pepper with a pinch of salt. Soften for about 5 minutes.
While the vegetables are softening, dice the chicken and add salt & pepper to it. Add the garlic into the the vegetables and cook together for about a minute. Then add the chicken to the vegetables and brown it for about 10 minutes.
While the chicken is browning, make your sauce. In a small mixing bowl, add the ketchup, pineapple juice, agave, vinegar, soy sauce, ginger & a couple twists of pepper. (if you enjoy spicy food add a 1/2 teaspoon of sriracha sauce to give it a kick)
Add the pineapple tidbits & sauce to the chicken and bring to a boil. (If you would like a thicker sauce, reserve about 1/2 tablespoon of sauce in the mixing bowl and add flour to it, making a slurry/wet paste. Then add it in to the pan as well.) Simmer for another 10 minutes depending on the thickness of the chicken.
Serve over brown or white rice & enjoy! (I use the frozen organic brown rice so that all I have to do is pop it in the microwave for 3 minutes and it's done)
"Sweet & Sour" Chicken Puree
- this puree is for 8+ months
- it is high in protein, iron, fiber and vitamins A, B, C & E
- ginger has many amazing health benefits!
About 1 lb. of puree - 1 (16 oz) ice cube tray or about 4 simple pouches.
6 oz organic thin-sliced chicken breast
1/2 cup frozen brown rice
1/2 cup carrot
1/4 cup bell pepper
1/4 cup pineapple
1 tablespoon onion
1 clove of garlic
1 teaspoon fresh ginger
reserved pineapple juice
Pre-heat the oven to 400 degrees. Spray a large piece of heavy duty tin foil with canola/olive oil (going to make a foil pouch)
Dice onion, carrot (wash & peel) & bell pepper (wash). Peel & finely chop/grate garlic & ginger
Put the rice in the middle of the foil sheet, add the vegetables & pineapple on top of the rice, place the chicken on top of vegetables, top it all with the garlic & ginger and a splash of pineapple juice. Grab another piece of foil (about the same size) and fold all the sides of the 2nd piece of foil tightly over the food into a pouch. Place the pouch on a cookie sheet. Put it in the oven and cook for about 25 minutes (if you are doubling the recipe make an extra foil pouch, don't put all in the same pouch)
Carefully open the pouch when you take it out of the oven... There will be steam! It will burn you. Put the cooked ingredients into your food processor/blender including the juice in the pouch. Pulse to the desired consistency. If you want a thinner puree, add more pineapple juice or water.
Serve! If you are not feeding right away, cool the puree thoroughly in the refrigerator or an ice bath before putting it into pouches. Then store in the refrigerator (lasts 3 days) or the freezer (lasts 3-6 months).
A huge thank you to the #instaweanteam!
Check out some of our other 2 in 1 meals for the whole family!