Kid Friendly Meal for the Family

After my son’s 9 month appointment I decided to try some different ‘grown up’ foods that the pediatrician recommended. Here’s one I came up with and he loved!

Healthy meatballs for the whole family:
What you need:

👉1.5 pounds lean ground beef

👉1 zucchini chopped into tiny pieces (could also use any bell pepper)

👉1 egg

👉favorite spices to taste but avoid salt if possible (I used garlic and basil since I’m slowly introducing my son to new foods and flavors)
What you do:

-preheat oven to 400 while you’re prepping

-combine all ingredients into a bowl and mix until well blended

-roll into 1″ balls and bake for 15-20 minutes
**freezer friendly! Easy for baby to eat (my guy is 9 months) healthy for the whole family!  
🍴I served this with whole grain pasta and puréed carrot to my little man instead of sauce and he gobbled it up! 


Tofu Stir Fry

The secret to a good tofu is “squeezing out” the water content and also baking it.  Worth the extra time to do it if you have it.  And if you have to feed your baby at the same time this is a great protein for infants 8 months and older.  Nothing really required to do except pat the tofu dry and cut into pieces.  I mashed some up with squash today for my little man and he loved it! 

-Preheat your oven to 400

-Use firm or extra firm tofu, pull out of package and sandwich it between two kitchen towels folded up to take the shape of the tofu (I folded it in thirds then in half). Place a heavy object (I used and iron skillet) on top of the top towel. Leave on for at least 15 minutes -the longer the better! This will drain the excess moisture from the tofu.

-remove the tofu from the towel and cut into little rectangles (as pictured), place on a greased baking sheet and bake for about 12-15 minutes per side. The longer you cook the more ‘tough’ it will be, just like meat.

-while this bakes cut up your favorite veggies to sauté (I used carrot and onion first to soften for about 5 minutes (since they’re ‘harder’ veggies) then added broccoli and peppers after 5-ish minutes

-also make your glaze in a small dish: 2 tbsp of agave and 1 tbsp sriracha

-when the tofu is done, throw in the stir fry and pour glaze over it (this is what you see in the picture). Mix in the glaze and enjoy 🙂


For 21 day fix measure out: one green container worth of veggies, 2 tsp (gray) and one red container of tofu


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Stuffed Peppers-Much Better Than I Remember!

I have avoided making, ordering or eating stuffed peppers ever since having them at  least a decade ago because I just did not like them.  Something wasn’t right.  But I decided, in the name of being adventurous and trying something new, that I would give this recipe a whirl.  I’ll admit it was a little more it me consuming than I would’ve liked, but boiling the pepper was definitely what made this recipe delicious!


  • 5 large bell peppers
  • 1 tsp. Extra Virgin Olive oil
  • 1/4 cup onion, diced
  • 14 oz. can of fire roasted diced tomato (I like the garlic ones)
  • 1/2 cup uncooked brown rice
  • 1/2 cup water
  • 1 tsp. Worcester sauce
  • 2 1/2 cup cooked lentils
  • 2 tsp. parmesan cheese
  • 1/2 cup light cheddar cheese, shredded (If you want this to be vegan then try out the dairy free cheeses like Daiya)


  1. Boil a large pot of water (the 5 peppers will have to fit in it) and preheat oven to 350.
  2. Cut the tops from the peppers and discard the seeds and membranes. Chop the pepper tops (minus the stem) and set aside.  Place the whole peppers with the tops cut off in the pot of boiling water for 5 minutes.  On a paper towel or hand towel, invert the peppers and let drain.
  3. In a large skillet over medium heat, add olive oil, diced peppers and onions- cook until tender.
  4. Add un-drained can of diced tomatoes, rice, 1.2 cup water, Worcester sauce, parmesan cheese and a dash of black pepper if desired.  Bring to a boil and reduce the heat.  Cover and simmer for 15-18 minutes (rice should be tender), stir occasionally.
  5. Add lentils and cheddar cheese.  Stir to blend ingredients and then stuff into the peppers.  Place peppers in a 10x6x2 inch baking pan and cover with foil or a lid.  Bake for 30-35 minutes.



**If you are on the 21 day fix eating plan you would count each stuffed pepper as 1 green, 1 yellow, a 1/2 blue and 1/2 tsp (grey)


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