So, I spent my boys’ naptime blogging and doing a lesson plan with my daughter. We’re working on writing the letters of the alphabet, which may be ambitious for a 2 year old, but she’s getting the hang of it. Anyway, needless to say, I lost track of time and before I knew it, I hear them jumping in their cribs. Naptime is over.
I walk upstairs and find that Rockson had taken his diaper off. He had peed through the crib rails and there was a line of pee about a foot long right outside his crib. The joys of boys! Got him out, put a new diaper on, put him in Gage’s crib, and they played until I changed his sheets and cleaned the floor. I brought them downstairs, only to realize that I hadn’t started lunch for them yet. I look in the fridge, and the only leftovers in there are meals that I made with honey. No bueno for 10 month old infants.
Why am I telling you all this? Well, because that’s the normal life of having more than one child. Better yet, having three children 2 years old and younger. It’s fabulous, it really is. But it’s crazy, too. If you have trouble “rolling with the punches,” it would drive you crazy. Otherwise, you’ll laugh through the craziness and live for the moments. It’s absolutely wonderful.
Okay, back to the topic. Lunch. They’re hungry. They’re really hungry. They are all BOY! If you would see them eat, you’d know what I’m talking about. Anyway, I’m thinking, what am I going to make for them that’s quick and nutritionally balanced?
I open the fridge again. Yogurt. It’s plain, whole milk yogurt, which isn’t too yummy by itself. What can I “dress it up” with? I remembered I still had some pumpkin leftover from making Paleo Pumpkin Muffins this morning, so I throw it in a blender with the pumpkin. Then I keep thinking, “What else can I add to make it delicious and nutritious?” Yeah, I know. That rhymes and sounds all cute and stuff. That’s why I used the word nutritious. I was going to say healthy, or something of that sort. But “delicious and nutritious” go together nicely, don’t ya think? Okay, you can clearly see where my time goes…
Anyway, I also added a banana and some flaxseed to give it some omega-3’s and antioxidants. You know, lignans… they bind with substances and promote cell growth. Okay, I’ll stop. Anyway, this was my final “recipe.” I served it with a hardboiled egg white and ½ banana. My boys are big eater’s.
Pumpkin Banana Yogurt
1 cup Whole Milk Plain Yogurt (I used Stonyfield Organic)
¼ cup pumpkin
1TBSP ground flaxseed
Unsweetened coconut flakes to top (optional)
1 TBSP dry oats (optional)
Put everything except coconut flakes in a blender and blend until smooth. Put in a bowl and top with unsweetened coconut flakes if you wish.
I didn’t use oats in mine, but I put that in the recipe as optional. I found that even though the plain yogurt I used was thick, after I blended everything together, it was a little thinner. It didn’t bother me, but if you’d like it a little thicker, or want to add some more calories to it, try some dry oats. One TBSP should do the trick to thicken it up. You can add more or less depending on the consistency you are trying to achieve.
I didn’t try it myself, but the boys LOVED it! It’s so fun to be creative and experiment with different variations while they’re still young and will try whatever you put in front of them.
I’d love to hear your feedback and your favorite last minute meals you threw together for your children!
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(As always, make sure you check with your child’s pediatrician to determine the proper time to add certain foods to your child’s diet)