Baby W, my previously adventurous eater, has recently begun to show some strong preferences for certain foods (cheese, bananas, raspberries, avocado) and aversions to others (asparagus, peas, basically all green vegetables except broccoli!). He makes his aversion clear by sweeping his tray clear with a wide arc of his right arm and a mischeivious glance at Mama.
So suddenly I am faced with the timeless question of parenthood: "how do I get vegetables into my child????!" Luckily a friend from our first baby group, Mama H, shared a recipe that her Baby J loves. It is a delicious "muffin" that tastes like a decadent little quiche, and is packed with veggies. It could be made with low fat ricotta and a whole egg for older children and adults. It also freezes well.
1 16 ounce package frozen organic spinach
1/3 cup of whole milk organic ricotta cheese
2 egg yolks
Spices: basil, oregano, garlic, and/or onion (dried or fresh)
Cook the spinach for a little under the amount of time the package says. Drain the spinach well and put in a bowl.
Add Egg Yolks
Mix/blend ingredients together (depending on how smooth or chunky you want it).
Lightly spray a (mini) muffin tray with Canola and spoon ingredients into the cups.
Bake @ 375 until golden and spongy, about 25 minutes