Forgetti Spaghetti

Leaving it all behind and taking strides toward a healthy life.


Leave a comment >

I’ve joined forces with my mother, a wellness director, and moved this blog over to ForgettiSpaghetti.com.  Come join us there!  Follow the blog, leave a comment, and be well!  Thanks for following this blog and I hope you will continue to do so there!

Kate


Leave a comment

Recipe >> Kid-Friendly Quesadillas!

This is one of those amazing things that you can sneak a bunch of good stuff in without your toddler or kid knowing.  Plus, I LOVE these.  I used to make them all the time, especially when it was just me making a meal for myself and two little ones.  This takes hardly any time and is a great meal that will fill you up.  While I don’t eat most of this stuff anymore, this is an awesome toddler recipe!  This is definitely not Paleo, but still a great kid friendly fast recipe.  So have fun with it!

Kid-Friendly Quesadillas

What you need:
Whole wheat tortillas (I use either local or Mission brand)
Black beans
Some sort of cheesy substance (For E, we use Daiya and for the rest of us we use reduced fat cheddar or mozzarella)
Chopped tomato
Ground flax seed and/or chia seeds
Avacado, diced into small bite sized pieces

Put a couple tortillas on a cookie sheet.  For me, I like the black beans whole.  My daughter won’t eat it unless they are smashed, so a head’s up there.  I also just put the beans right in the middle of the tortilla, so it doesn’t creep out the edges.  You can make these into quesadillas or burritos, whichever works best.  Sprinkle flax and or chia onto the beans.  Next add some cheese on top.  To keep dairy intake down, just put a little on for flavor.  For kids, you might need more than you would use, to mask everything else, but don’t load it on. Put in the oven under the broiler, watching closely, until the cheese gets melty.  Don’t over cook, as the tortilla will get hard.  Of course, you can also use the microwave.  There isn’t much time difference because you can do two or more in the oven, while only one at a time in the microwave.  Also, the microwave adds moisture, so I prefer the oven.  Once they are done in the oven, put on the stovetop.  Don’t try to remove them yet.  Instead, put in the tomato and avocado.  Now my son will eat avocado, he loves it.  I can get C to eat it if I make guacamole and tell her it’s a dip for her chips, but not in this meal.  So for her, I omit the avocado.  For me, that’s my favorite part!  She sometimes will eat the tomatoes and sometimes won’t, but I always add them.  Chopped very small.  For a quesadilla, fold it in half, push the contents to the edges, and cut into thirds.  Perfect portion for a kid!  Add some fruit on the side and serve.  No I don’t have a picture, sadly.  These are awesome, but I don’t eat them anymore, so I’m probably not going to making them anytime soon, since I love them so much!  Maybe I will adapt it sometime soon.

Sidenote:  It took about eight times of serving this with beans before my daughter just said one day…”I love beans!”  Before that, she wouldn’t eat it all, and would try to eat it around the beans.  Keep serving it, and they’ll catch on.  The beans provide fiber and protein and calcium and are a great thing to add to a lot of meals, so just keep introducing it to your kid or toddler, and eventually they should take to them.  If not, mash them, chop them, and hide them.



Leave a comment

Recipe >> Veggie Fried Rice

This is a recipe that we make for just us two, but now our 2 year old loves it too!  Little E can’t have the soy sauce, but we usually give him the rice and some veggies before we put that in.  And we make a lot of extra rice to use throughout the next couple days, so we make 2 cups of brown rice in the rice cooker, but it would work for a family of four with 1 cup.

fried rice recipe

Veggie Fried Rice

1 cup of cooked brown rice (works well to stop it just before it is done, so it isn’t as gummy and can finish cooking in the pan/wok)
Chopped baby zucchini (we get this from Trader Joe’s and put it in everything!)
Chopped bell peppers
Chopped shallots
Large amount of chopped chives or green onions (we used chives because we grow it in our garden)
Low sodium soy sauce
Grapeseed oil (or oil of choice for sautéing)
A touch of garlic salt for flavor
Optional: 2 eggs
Optional: any meat, such as chopped shrimp or chicken
Cook 1-2 cups of brown rice almost to completion in a rice cooker.  Get that started first.  While that is cooking, start to sauté the shallots and peppers.  We use a wok to cook it all, it makes it much easier, especially when the rice is added.  Cook over medium to medium-high heat.  Once the shallots and peppers are starting to cook well, add zucchini.  You could also add mushrooms, spinach, or anything else like that at this time.  That’s the best part of a dish like this…you use whatever veggies you have lying around.  Chop it up enough, and the kids won’t even notice it in there.  If you want, next you add the eggs.  Just crack them and let them drop in.  Stir the eggs in well.  We don’t usually have it with eggs, but it is a very nice touch.  Turn heat down to medium-low.  Take the rice and add it in, slowly enough that you don’t put too much in.  Get the desired amount of rice to veggie ratio.  Add soy sauce, again to your liking.  We usually use 1-2 tablespoons.  Stir and fry.  Stir and fry.  Don’t cook too long, as the rice will get gummy.  Make sure the soy sauce coats everything, and it all gets stirred together well.  And serve!


Leave a comment

Recipe >> Roasted Rosemary Potatoes and Kale

I am trying something new. A meatless main dish. I started with some small golden potatoes, cut into fours. Then tossed with olive oil, rosemary, parsley, and a little salt. I wanted to add something else good for me. So I added a ton of flax seed and chopped kale. To prevent the kale from drying out, I massaged it with the oil and sprinkled a little water in as well. Covered it with foil and stuck it in a 350 degree oven for 45 minutes.

20120229-182658.jpg