Baby Pancakes…Vegan style!

So my sweet Lucy has a little allergy and/or sensitivity to milk. Imagine that, I was the queen bee allergy kid! So last weekend we stayed at my parents house, and my mom made us breakfast one morning. Cole (my nephew) picked out pancakes. Well, we did not want to leave miss Lucy out…so here goes the vegan pancake experiment!


What you need:

1 cup flour
1 tablespoon baking powder
3/4 cup of the dairy free milk of your choosing–I substituted with formula.
1/4 cup applesauce, or banana.

Mix together, and cook as you would a normal pancake.

Top with blueberries!

It was a success….and a very messy one 🙂




Baby Food!

Baby food. Have you looked at the ingredients and the price of that stuff?? Wow. That’s all I had to say. So I figured it couldn’t be that hard to make your own. You save money plus you know what you are feeding your little angel! No salt. No preservatives. No sugars. Just the food itself. What a concept right?! And honestly it’s really easy.

What you need to start:
Something to steam veggies in, and a blender or food processor. I use an actual baby food maker it steams and then purees. That makes it extremely easy but it is very possible without it.


Babies around 4-6 months start with rice cereal/ oatmeal. You can make this, simply cook the rice or whole oats and blend with formula or breast milk. With first time eaters I would actually recommend buying it. (I know, I know!) Only because it is smoother than what I could get it. But as they get used to solids cook up!!

First veggies: carrots, sweet potatoes, yellow squash, green beans and peas(greens closer to 6 months)

First fruit: bananas, avocados (yes a fruit– a super one that is!) pears, apples.



Just a couple steps!

Steam your veggies and blend. Apples are the only fruit you have to steam, all other you just purée!

**Note– when blending some veggies you do have to add a little water, or formula/breastmilk too. It makes them a little more creamy and easier to blend.

After they are puréed place in ice trays and freeze over night. Once solid pop out of the ice trays and place in freezer bags, label and put back in the freezer. When ready to serve warm up in the microwave and mix whatever you want with it.

When I’m gone I put Lucy’s lunch and/or dinner in little glad ware containers and all my husband has to do is warm it up and feed her. Lucy is an amazing eater, she will try anything and texture has never been an issue. I credit that to making it myself. One batch is always different from the next one!


I also keep the juice from steaming the veggies and mix in water to give her to drink. No added sugars just juice!


This is blueberries/bananas, peas, chicken, and oatmeal/bananas.


For 6-8 months, you can add lots of good stuff!
chicken, green beans, spinach, white potatoes, peaches, blueberries, melons, kiwi, mango, apricot.

*Before blending some of the fruits and veggies I save some of them for awesome finger food. Lucy loves to feed herself. It is a mess, but she loves it!

Chicken–okay those sausage and chicken in a jar is a little nasty for my taste. It works for some… I just do chicken the same way, steam it and blend it with a little formula. She eats it up!


You get the idea–basically there is not much you can not cook and blend!

I use the website:

This website has great recipes, and guides you on the right foods to try at what age.

A week behind. Life happens.

A week late, sorry for the delay. Last weekend was tax free weekend which meant my normal cooking day was moved and therefor a few days late which turned into a week behind. So yes, life does happen!! Here is the menu for this week. Next week: baby food!


Egg and Spinach Casserole


Chicken salad sandwiches


Buffalo Chicken Tacos (my husband’s fav!)

Macaroni and cheese–added spinach. This is my attempt to make mac and cheese healthy!

Green enchiladas

5 minute Italian Chicken

***Fun note: I bought one bag of frozen chicken tenders and used it for four meals! thrifty right??

Lucy watching me cook…and munching on a green bean 😉


Chicken salad sandwiches

This is so yummy!! If you get a croissant it is the best, also great with crackers!

What you need:
4-6 chicken tenders cooked, shredded and cooled.
Mayo (you decide how much you like)
Chopped green onion
Handful of pine nuts
Handful of dried cranberries

What to do:
Boil the chicken and shred with a fork.
Mix all ingredients together.



Egg, Spinach and Egg Casserole

Great pre made breakfast! It is also good heated in a tortilla! Top with salsa or sour cream for a little more flavor.

What you need:
8-10 large eggs
1 package of baby spinach
1/2 package of shredded mozzarella cheese
1/2 package of shredded cheddar cheese
Salt and pepper

What to do:
In a greased baking dish place spinach as the bottom layer.
Next top with cheese.
Then add beaten eggs on top. Mix slightly.
Bake in oven @375 for 15-20 minutes or until fully cooked.



Buffalo chicken tacos

Seriously so good!! My husband asks for these about once every two weeks!

What you need:

1/2 cup of bread crumbs
1 tablespoon garlic powder
Pinch of salt
1/2 cup flour
1/2 cup cooking oil
1/2 cup milk
6 chicken tenders
Franks red hot wing sauce
Top tacos with ranch, goat cheese and an avocado.


What to do:
Cut the chicken into small pieces. Set aside.
Combine bread crumbs, flour, garlic powder, and salt. (the measurements really do not matter this is for the bredding of the chicken). Then transfer this mixture to a large zip lock bag.
Heat the oil on the stove in a large frying pan.
Dip the chicken in the milk an place in the bag. Shake until all pieces are fully coated.


Fry pieces of chicken until fully cooked or slightly brown. (should only take a few minutes)
After fully cooked pour buffalo sauce over the chicken.
Put in tortillas. Top with goat cheese, ranch and avocado.




Macaroni and cheese with spinach

This is my grandma’s mac and cheese recipe but added spinach. Yes, I attempted to add nutrition to the comfort food of mac and cheese!

What you need:
1 package of macaroni or noodle of your choice
2 cans cream of cheddar cheese soup
1 package shredded cheddar cheese
1 can evaporated milk (or about 1/2 cup of regular milk)
1 garlic clove

1 cup of shredded fresh spinach (also good with out spinach)


What to do:
Cook pasta according to directions.
In a separate bowl combine all other ingredients and set aside.
In a large pan mix cheese mixture with cooked pasta.
**if freezing do now. Label and place in freezer.
Bake at 350 degrees until it bubbles.



Green enchiladas

You can’t go wrong with enchiladas! And super easy to make ahead!

What you need:
1lb chicken breast (shredded)
1 package of corn tortillas
2 cans green enchilada sauce
3 spoonfuls of sour cream (sometimes I have weird measurements)
1 package shredded cheese- Mexican blend is the best

What to do:
Boil the chicken until fully cooked.
Shred the chicken and place in a mixing bowl.
Combine chicken with (1) can enchilada sauce, sour cream, and 1/4 the cheese.
Spoon chicken mixture in tortillas, roll an placed face down in a greased baking dish.

**Corn tortillas tend to rip before they are cooked, to prevent heat and add a little olive oil on them it should help.
Continue until you use all the mixture.

**at this point place in freezer if saving for later.


Top with enchilada sauce and cheese.
Bake at 350 degrees for about 15-20 minutes or until slightly browned.




5 minute italian chicken

Some nights dinner is somewhat thrown together and you just hope it turns out! Well, tonight it happened! I forgot a couple things at the grocery store so I had to recreate my plan.

What you will need:

4-6 small chicken breast
1/2 cup of your favorite pasta sauce
1/2 cup of shredded mozzarella cheese
1/4 cup of feta cheese
1/2 cup sliced mushrooms

What to do:
In a greased baking dish place chicken on bottom.
Layer with mushrooms, pasta sauce, and cheese.




**Freeze now if saving for later!

Bake at 350 degrees for about 20 minutes or until chicken is done.

Serve with garlic bread.