Monday, June 18, 2007

Sample One-Day Menu for a One-Year Old

I spoke with Kyle's doctor today. We initially had his 12-month check up scheduled for the day after his birthday, but had to reschedule it for two weeks later as the doctor will be out due to jury duty. So since it was postponed, I wanted to check with her if she was OK with me starting whole cow's milk, or if we should wait until Kyle was seen at the appointment. She said go for it, so we won't have to be buying anymore formula after this week! Here's a good article I found regarding making the transition to cow's milk.

Other changes I am looking forward to... not being as wary about products containing whole eggs or honey. Right now, I am working on incorporating more snack times into Kyle's schedule, so am thinking he will have breakfast as usual around 7:30, nap from 9:30-10:30, snack when he wakes up, lunch around 12 or 12:30. Nap again from 1:30-2:30, snack again a little after he wakes up and then dinner around 5pm. With all of this food coming his way, he'll definitely be a growing boy!

Sample One-Day Menu for a One-Year Old

Taken from the AAP "Caring for Your Baby and Young Child Birth to Age 5"

This menu is planned for a one-year-old child who weighs approximately 21 pounds.

1 teaspoon = 1/3 tablespoon (5 ml)
1 tablespoon = 1/2 ounce (15 ml)
1 cup = 8 ounces (240 ml)
1 oz = 30 ml

1/2 cup iron-fortified breakfast cereal or 1 cooked egg (not more than 3 eggs per week)
1/4 cup whole milk (with cereal)
4-6 oz. juice
Add to cereal one of the following:
1/2 banana, sliced
2-3 large sliced strawberries

1 slice toast or whole wheat muffin
1-2 tablespoons cream cheese or peanut butter
1 cup whole milk

1/2 sandwich - tuna, egg salad, peanut butter, or cold cuts
1/2 cup cooked green vegetables

1-2 ounces cubed cheese, or 2-3 tablespoons pitted and diced dates
1 cup whole milk

2-3 ounces cooked meat, ground or diced
1/2 cup cooked yellow or orange vegetables
1/2 cup pasta, rice, or potato
1/2 cup whole milk

Wednesday, June 13, 2007


I've tried giving rice to Kyle before, but he didn't seem to fond of it. But, I decided to try again, and used some leftover rice from the night before. Again, he didn't seem too crazy about it, but after he spat out the first mouthful, I decided to try something different. The rice had come out much stickier than I had planned, so I was able to make some little rice balls for him, and all of a sudden he LOVED the rice and I couldn't make the balls fast enough. Of course, it was a little messy, as they did break apart as he picked them up and put them in his mouth. But they did stay together enough that he liked the texture instead of the individual grains.

To make the STICKY rice - I used brown basmati rice (from Trader's Joes). I rinsed it 3 or 4 times with water, and then cooked it for 35 minutes with twice the volume of water. After that, it was still a little soupy in the bottom, so I gave it another 5 minutes with the lid off.

Word of warning - using leftover rice can be dangerous...

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat. It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.

Sunday, June 3, 2007

Green veggies, part 2

I was cooking a spinach and mushroom frittata for playgroup at our house, and I couldn't help tasting the spinach as a cooked it. Fresh spinach, freshly sauteed was delicious, so I couldn't help thinking that Kyle would like it... well, I was wrong. However, the NEXT day, he absolutely devoured the leftover piece of frittata that I was trying to eat for my breakfast. So, now I know how to get him to eat his veggies! The only drawback was that there were egg whites in the frittata, however, with Kyle being this close to 1-year old, I wasn't too concerned about it.

Please note: using organic spinach is recommended to avoid elevated levels of nitrates.

Here's the recipe, reprinted from Fine Cooking magazine.

Spinach & Mushroom Frittata


8 extra-large eggs
2 Tbs milk
A dash of hot sauce
Salt and freshly ground pepper to taste
1 large bunch fresh spinach, washed, drained, and chopped
3 Tbs unsalted butter
1/4 pound mushrooms, trimmed, and thinly sliced
2/3 cup grated Gruyere cheese


Whisk the eggs vigorously. Mix in the milk, salt, pepper, and hot sauce. Heat the oven to 400 degrees F.

In an ovenproof pan, saute the spinach in the butter, then add the mushrooms. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the grated Gruyere.

Transfer the pan to the heated oven. Cook for about 10 minutes, until puffed and golden.