Tag Archives: Mexican

Mexican Rice Bowl

Mexican Rice Bowl

 

Ingredients

1.5 lbs diced chicken thigh (vegetarian option use lentils or black beans)

1 onion chopped

2 tomatoes chopped

100 grams of spinach (about 3 large handfuls)

3/4 cup white basmati rice

1/2 cup corn – either frozen or from a can

3 tbs tomato sauce

1 cup chicken stock (vegetable stock for vegetarian option)

1 cup water

1/2 lime juice

Spices: 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic granules, 2 pinches of chili powder, S&P

Ghee for frying

Cheddar cheese optional topping

Method

  1. Season the chicken with salt, pepper and lime juice, let it marinate while you heat the ghee in frying pan.  Slowly sauté the onions for 5 minutes – covered
  2. Add chicken, cover and cook for 10 minutes on medium heat. Turn once. While your chicken is cooking, chop tomatoes, wash spinach, mix spices in a bowl, grate cheese.
  3. Add chopped tomatoes – cook for 2-3 minutes
  4. Add rice, tomato sauce, chicken stock, water and seasonings. Partially cover the pan. Bring to a boil then reduce heat slightly. Cook until rice is soft – about 15 minutes.
  5. Turn off fire, add corn and spinach, cover. Spinach will wilt in the heat and you can stir it into the rice once it’s wilted
  6. Serve and top with grated cheese
  7. Voila

This is such an easy dish to prepare – the hard work is buying the ingredients.  Once the ingredients are in the house, the meal can be made in about 30 minutes. Once the rice is added to the dish, it’s just a matter of leaving it to cook.

White rice is one of the primary sources of starchy carbohydrate that I feed to my girls. It gets a bad reputation because it’s considered ‘refined’ and also because it elevates blood sugar levels a bit more than brown rice.  However, if you’re not trying to lose weight, and if you don’t have blood sugar issues, then white rice is perfectly fine, and in my opinion, for babies and toddlers preferable to brown rice.

White rice is basically pure glucose.  It’s white because it’s been hulled and polished, so it doesn’t contain any of the harsh fibers that brown rice contains.  Babies and toddlers have an developing digestive tract, and their mucus membrane, which is the protective barrier inside their colon, is extremely sensitive.  I followed very specific guidelines when feeding my girls, and my goal was to restrict grains and cereals for the first 12-15 months of their development.  Obviously, this is nearly impossible in the world we live in, and I understand that.  It’s OK to have ideals but being idealistic is not always realistic.  As moms, we do our best to achieve our goals, whether it’s breastfeeding, sleeping, discipline, whatever – but babies and toddlers are unpredictable, and so is life.  All we can do is try our best, and know that at the end of the day that bar of chocolate, glass of wine, Netflix marathon or hot bath is waiting to congratulate us – regardless of the outcome.

Enjoy!

 

 

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Toddler Taco Salad

taco salad

 

Ingredients

500g of ground beef (grass fed preferably)

Olive oil

1 onion

1 clove of garlic

1 red romano pepper

1 carrot

1 cup of chopped spinach

large handful of corn

3 tablespoons of tomato sauce

1 tablespoon of fresh lime juice

Spices: 1/4 tsp (heaping) cumin, 1/4 tsp sweet smoked paprika, 1/4 tsp ground corriander, pinch hot chili powder, Salt & Pepper

Side accompaniments:

Greek Yogurt Sour Cream

  • 3 tablespoons of Organic Greek Yogurt
  • 1/4 tsp lime juice
  • sprinkle of garlic granules

IMG_2539

Method

  1. Chop onions, carrot and red pepper and mince garlic. Saute on medium heat in olive oil and 1/2 juice of a lime.
  2. Season meat with all of the seasonings listed and mix together with your hands
  3. Once the veg have softened add the meat to the pan and mix together. Let the meat brown with the lid on (about 5-7 minutes) then add the tomato sauce and corn. Cook for 2-3 minutes
  4. Add spinach. Turn the heat off and cover

Babies grow at an exceptionally fast rate, which is why iron is an important nutrient during infancy. There is a big concern that babies and toddlers will not obtain optimal levels for their rate of growth, which is why most baby cereals and formulas are fortified with iron. As you get to know me, you will learn that I am not a fan of rice cereals as a weaning food, as I wholeheartedly think there are better real foods to help nourish your growing infant, like egg yolk, fish such as salmon and sardines, meats such as beef and lamb and even chicken – all of which are great natural sources of heme iron.

There are two types of iron – heme iron which comes from animal sources and nonheme iron which is derived from plant foods like green leafy vegetables, pumpkin seeds and lentils. Plant forms of iron are not absorbed as well as heme iron, so vegetarians need to be more vigilant with this nutrient.  Also, including vitamin C with your source of iron will increase absorption, so when eating meat or fish, have it with broccoli, tomato, spinach or red pepper for example – all good sources of vitamin C and all ingredients in this recipe.

I eat my taco salad in lettuce wraps with avocado, tomatoes, cheese and my Greek yogurt sauce. For the toddlers, you can serve fun veggies with the taco meat to make a salad. I added raw red pepper and raw broccoli florets, and I serve their salad with avocado or guacamole rather than yogurt sauce because dairy can interfere with iron absorption. If teeth aren’t developed, steam the broccoli and roast the pepper, and give the meat a good mash with a fork. Finally, no good Mexican dish is complete without corn tortillas chips, so throw some in for good measure!

Enjoy!

 

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