Breakfast for Hailey (13 month old) comes in courses. First, nursing. We’re officially down to just once a day in the morning.
The next course is half a banana while she crawls around and I finish making breakfast.
I scrambled egg with lots of cheese, red pepper, onion and parsley. Banana milk on the side.
If she’s still hungry, which is hit or miss in the morning, I fill her up with toasted O’s.
Now that’ we are on a 1 nap schedule a day (I finally admitted that 2 naps a day are behind us this past week), we stay busy in the mornings. We went to the library’s story time, where she enjoyed watching the other kids and snacked on a Plum Organic’s puree pouch.
Back home she was so hungry that I served her lunch and forgot to take a picture first.
It consisted of barley, zucchini, black beans, peas, green beans and carrots. Odd combo, right? Well, barley I already had made, then I sautéed zucchini in olive oil, tossed in a handful of black beans and a handful of carrots, green beans and peas from a frozen mixed veggie bag. Sometimes I mix in balsamic salad dressing to give it more flavor. She likes that.
Afternoon snack is hit or miss. That day she shared a gigantic honeycrisp apple with me. We each ate half, then she enjoyed gnawing on the core.
Dinner was spaghetti squash and meat sauce.
And a couple handfuls of frozen peas. Yup, still frozen. She digs ‘em.
Spaghetti always means eating naked around here. For Hailey. Not us.