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Posted by on Mar 6, 2015 in BettyBecca Baby | 0 comments

Feeding the Littles


Feeding a child is so simple yet so complicated. I really get into these “what my toddler ate” posts. I’m curious…what’s your food philosophy, what struggles do you face, what does your kid like, how much thought and effort do you put into the whole thing, etc. etc. I’ll go first…

There’s a big continuum out there and a lot of judgement. I think we’re all just doing the best we can…I know that’s my motto for myself and my son – “make the best choice.” To me, that means choosing whole foods as much as possible and limiting added sugar and salt.

As E has gotten older (he’s 2+ now), his tastes have changed, obviously. My meal planning for him has changed dramatically since his first bite of solids (avocado at a little more than 6 months old – as seen above). He keeps me on my toes because he’s lactose intolerant, and I pack his lunch every day even though they serve two meals and a snack. I fall into habits of prepping one thing for the week, and he likes more variety than that.

So far, he’s been a great eater. I try to encourage a broad palate with spices, worldly flavors, and even new-to-mom/me foods (I bought a papaya for the first time the other day, and it was GROSSLY out of season and disgusting). That doesn’t mean he doesn’t ever eat processed food, too many “bready” things when I’d prefer more fruits and veggies, and pasta + marinara sauce like it’s going out of style (it’s the lactose intolerant kid’s mac and cheese #sorrynotsorry).

Like any other kid, his appetite varies wildly…sometimes eating 3 dinners and sometimes picking like a bird. He’s definitely a grazer by nature, but so am I. He inherited hangry or LBSCBDO from both sides, poor kid. Snacks are always close by.

A topic for another day is that I ALWAYS have a kitchen helper by my side, and I try in many ways to make him independent with food prep. For example, he has a couple of older cousins, and one day the oldest said, “Nana, you forgot to take the sticks off of the grapes.” And she replied, “If Everett can do it at 2 years old, you can do it at 5.” Ha!

Here’s a brief run down of some of our basics:

Breakfasts for school (made in bulk and frozen)
Whole grain berry waffles
Baked oatmeal (with frozen fruit or pumpkin)
Baked egg cups with veggies
Whole grain berry muffins
Breakfast burritos (eggs, black beans, salsa)
Cook egg in micro in ramekin + whole wheat English muffin (plus spinach)

Weekend Breakfasts
Scrambled eggs and toast
Breakfast burritos
French toast

Lunch + Fruit/Veg
Dinner leftovers
Veggie soup
Pasta + marinara + peas
He doesn’t love deli meat, but we’re experimenting with mixing it in.

Snack + Fruit
Fig bars (we need stock in this company – bonus: they seem pretty cool)
Hummus or PB roll-ups (on small tortillas)
Hummus with carrots
Soy nut butter on DF animal crackers/whole wheat bread or crackers
Trail mix of cereal, cookies, raisins, etc.

Treats (in moderation)
Animal crackers
Annie’s Mixed Bunnies
Multi mini marshmallows


Eaten frozen
Blueberries (prefers over fresh)

Here are some posts that inspired this one:

This Is What School Lunches Look Like Around The World via Distractify

Rise and Shine: What kids around the world eat for breakfast via NYT

Family-Friendly Recipe: Veggie-Packed Macaroni & Cheese via Fearless Homemaker for (a website by Monroe Carell Jr. Children’s Hospital at Vanderbilt)

These posts from hand & the heart: What Ben AteWhat Ben Ate: Volume 2Meal Ideas for Your Toddler

Ok you’re up…

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Posted by on Jan 28, 2013 in BettyBecca Baby | 0 comments

Sous Chef

Screen Shot 2013-01-26 at 4.26.00 PM

I have a new buddy in the kitchen. I usually do my cooking while he’s napping or in bed, but every now and then, he joins me. He’s picking up a few things here or there. He’ll be a whiz in the kitchen in no time!

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Posted by on Nov 24, 2012 in BettyBecca Baby | 0 comments

What’s for Breakfast?

Well, I’ve been back to posting on the blog for about two weeks, and I haven’t posted a single recipe yet. Let’s change that!


I always thought if I were every in a position to interview people for a job, I would ask them what they ate for breakfast. I think it says a lot about a person, and I’m just weird like that. 🙂

Lately, I’ve been eating baked oatmeal pretty regularly. This breakfast is so easy and versatile. It’s great to have in your arsenal for the cold months up ahead. Make it over the weekend and pre-portion out servings for busy weekday mornings. I think it would freeze well, too. I have visions of serving up a batch or two to a houseful of guests around the holidays. Chopped nuts, raisins, or other fruits would make great toppings. The oatmeal is lightly sweetened so honey or maple syrup would be great drizzled on top for those that like their breakfast on the sweeter side.

Shown with pumpkin and raisins

This oatmeal will be a little more “firm” (for lack of a better term) than you’re used to since there isn’t a lot of liquid in the recipe, and it’s baked. It’s kind of like a soft granola bar. I’ve really enjoyed the serving suggestion to top the oatmeal with milk. It’s not how I’m used to eating oatmeal, but it is a welcome change. My MIL, Nana D, and Mr. J remarked that it smells like apple pie when I made it the first time.

I found the recipe when I was planning for post-baby eats on Simple Bites. I’ve fallen in love with the blog, her recipes, and her organizational tips. I highly recommend it. Here’s the recipe with a few of my tweaks. You also don’t have to do the prep stuff overnight if you’re doing small portions to freeze. I’d just give it 8 hours or so in the fridge.

Overnight Apple Cinnamon Baked Oatmeal

Recipe from Simple Bites, my tweaks in italics

2 large eggs
1/4 cup maple syrup
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 cup salted butter, melted
1/2 cup applesauce,  or pumpkin puree (This amount doesn’t taste overly pumpkin-y, but it adds moisture and gives a beautiful orange color.)
1 small apple, grated, I added two small diced apples instead
1 1/4 cups organic milk, or soy milk (I’m drinking Silk while I’m nursing.)
3 cups old-fashioned oats


  1. Butter a 2 quart baking dish.
  2. In a large bowl, whisk together all ingredients, except the oats.
  3. Fold in oats and combine well.
  4. Transfer mixture into the buttered baking dish and spread evenly around. Cover tightly with plastic wrap, pressing the plastic directly on top of the oat mixture. Refrigerate overnight.
  5. In the morning, preheat oven to 375°F. Unwrap oatmeal and place in oven. Bake for about 30 minutes until oatmeal is set and browned on top.
  6. Serve hot with more milk or cream.
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Posted by on Nov 16, 2012 in BettyBecca Baby | 0 comments

Welcome Baby Chef!

Well, this new Mama is finally on the computer for longer than 3 seconds to post a pic of the newest member of Chez Ary. I’ve been operating off of my phone here lately (mostly while up at night for feedings) so you’ll have to excuse my delay. I also hope to be more regular with posting. I just wasn’t that into food while I was pregnant. Glad to be back!

Now for some details… Our little Chicken is 7 weeks old now. He’s growing all the time. He’s really starting to be interactive, smiling and laughing, and enjoying play time. I love to sing songs, read books, and cook with him by my side in the kitchen. I’m in love!

He was 6 lbs 7 oz and 19 1/4 inches at birth. We delivered naturally at Vanderbilt with Mr. J coaching me along. It was a wonderful experience, and we’ve loved every second of getting to know our little man!


*The image above is from Halloween. The outfit was a gift from my MIL, Nana D. Isn’t it the cutest?

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