The Glorification Of Motherhood...

Continue Reading

Life with a picky eater

posted on: February 8, 2013



Life lately with our little picky eater has been difficult. If you follow me on Instagram, you already know this. River has always been quite the grazer when it came to food. But that would usually happen with snacks and food that she's not quite in-love with yet. As of late, it's been with everything. And oh, how I wish I could give her the benefit of the doubt and call her a grazer again. No, she'd just rather eat nothing at all.

One day I felt completely overwhelmed by her lack of eating. It was frustrating and to be completely honest I think I had more tantrums than her. I'm sure my frustrations only perpetuated the situation.

Between school, being a mommy, and being my own boss it's hard to not feel totally accountable for every single mishap. Last week was one of those weeks where Trader Joe's frozen pizza was a regular at night, emails kept building-waiting for responses, and the house just got overwhelmingly messy. So when my picky eater decided to give me a huge dose of her picky-ness I didn't handle it well. Thank goodness for husbands who work from home and can handle it. sigh

So going into the new week I decided to take control of everything I felt I lost control of. All of that excluding River. We all know there is no way to control a toddler. Oh, how we all do try.

I made a meal plan for the week and made a chore calendar for the month. Organization and control at its best ya'll.

After the first day of cooking a homemade meal and keeping up with work and school in a clean apartment my mind was finally clean. Clean of all the clutter that came with it last week.

And let's just put another score in the score jar for me because this Quiche recipe was a score throughout our cozy Brooklyn apartment.


Spring Quiche Trio 

3 eggs
1 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
*beat together and set aside*

Leek-spinach-broccoli filling:
1 cup leeks (thinly sliced)
1 cup broccoli (chopped)
1 cup swiss cheese(shredded)
1/2 cup bacon (we substitute for turkey bacon since I don't eat beef or pork)
*saute leeks and broccoli together in a greased frypan 5-10 minutes. 
Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture*

Pour in filling and bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and cook for 25-30 more minutes. 


This recipe is one of many from Simply in Season

It was so so so delicious! Enjoy! 








0 comments:

Post a Comment