January 14, 2013

Mushroom pasta, banana biscuits

I'm always delighted to learn that Darwin likes something unexpected. This week, it's thinly sliced radishes.
Sauteed mushrooms and whole wheat penne with marinara sauce and basil, bake sweet potato rounds, and radish slices

Breakfast: banana with peanut butter and cinnamon, clementine sections, and broccoli with butter

These were supposed to be peanut butter cookies, made with whole fruit instead of sugar, but they came out a bit dense and under-sweet to be called "cookies" (not like our breakfast oat cookies, which are like magic!) These taste more like peanut butter toast with banana slices on top, which is also delicious! And, in "cookie" form, they're clean finger-foods.
Peanut butter banana biscuits
Busy stacking blocks on the coffee table


  1. I can't look away from your blog!!! I can't wait to try some of these foods with my daughter. I've really been in a rut, this is great. I do have a question - do you have the recipe for the skillet quiche? What do you put in it? I'm not a creative cook, so I'm curious about the ratios in your recipes. And can you freeze the cheesy cupcake-quiches? I love quick pull-out-of-the-freezer meals for my little girl. Thank you for posting!!!

  2. Stephanie, I'm so glad you're enjoying it. We have a lot of fun with our food. :) The skillet quiche is so easy--whisk a handful (guessing 1 cup? It should look like a lot) of finely chopped raw spinach into an egg, then cook it like an omelet (folded over with cheese is nice.) I've used other veggies like chopped leftover steamed broccoli and leftover sauteed kale, and it all works.

    I've never frozen the cupcake-quiches, but I don't see why it wouldn't work. We love freezer food too! Thank you for reading! :)