Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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I appreciate the beauty and simplicity of the egg itself and for breakfast (or any time of day for that matter) and combining that concept with providing a nutritious meal for my baby is a winning combination.
I want to share how we utilize baby-led weaning with egg yolks into our current breakfast routine.
Estimated reading time: 7 minutes
Hi Everyone, I'm here to discuss Baby-Led Weaning with egg yolks and my personal experience with them.
We are fortunate to get our eggs from my Sister-in-Law's hens just three miles down the road.
The hens have started to produce more eggs - a definite sign of Spring!
Finally, right? - and I am quietly rejoicing in that fact because that means I get to bake and cook with them!
I am always thinking about how to utilize these special eggs.
It feels good to know where your food comes from.
I know that the eggs we eat are local, they are free-range, I know the hens they come from and what they eat, for example, these hens enjoy blueberries right off the blueberry bushes in the Summer.
I think it's important to know and care where your food comes from.
I understand that not everyone has access to eggs like this and I feel incredibly blessed in this regard.
During the winter when the hens do not lay as many eggs and before my Sister-in-Law started raising chickens, I would try to get the most sustainable egg option from the grocery store -whenever possible.
Not having these eggs during the winter makes me appreciate how amazing they are and there is a noticeable difference between these and store-bought eggs.
The yolks are a darker more vibrant yellow, the shell is harder and tougher to crack, they taste more flavorful and delicious.
She has a variety of hen breeds so the eggs are all different colors and sizes which is pretty neat.
I love the variety and it makes baking and cooking with them quite enjoyable.
It is so nice sharing a simple meal with my 10 ½ month old daughter Margo.
The concept of making something for both of us to eat can be hard because we have different, unique nutritional needs and tastes but when we can come together for a sharing the same food, I savor the experience and it is so joyful.
I usually like my yolk runny or sometimes I prefer scrambled eggs if I have bread that I have baked on hand; I like soaking up the yolk with it and eating it that way: bread and egg in every bite.
Since we are sharing it, I modify the way I cook my eggs to meet her needs.
I do not suffer for it because these eggs come out great anyway they are cooked.
She needs something with texture at this point in her eating journey so making the eggs firm, yet the somewhat crumbly texture is key.
I want the crumbs of the yolk to dissolve in her mouth as she eats so that she does not easily choke.
While she's eating the yolks, I have on hand her sippy cup so she can wash her food down, usually filled with water but it could also be filled with breast milk or formula.
Side note: Being a mom... sippy cups are important, so, I have to mention that her favorite sippy cup is the Nuk brand.
We have tried a few and this works the best for her being a breastfed baby.
I like it because it's leakproof, has a weighted bottom, and is aesthetically pleasing to look at with pretty designs and she can grab the handles well.
When she started solids at six months, she easily choked on food, even a puree, that experience has led me to always be cognizant of the texture of her food.
My husband and I both took a CPR course, became certified and I recommend that for any person to do, especially expectant parents.
The chance of choking is always there and especially with baby-led weaning.
It is important to know all the facts before attempting BLW.
Every mother knows best what their baby can handle and I am just sharing what we have been doing.
Over the months, she has been able to handle some sightly more complex textures in moderation as she develops those fine motor skills.
It has been a slow process and she has also been a bit of a picky eater preferring the bland and savory versus the sweet and tart flavors.
As for these eggs, the yolk part is what my baby will eat since her pediatrician recommended before age one not to feed her the whites because they are more likely to give allergies.
I cook the eggs somewhere between medium and over well just to play it safe, in case she has a sensitive tummy.
What's the difference? Don't want to fry your eggs?
This can be done by poaching eggs as well or hard-boiling.
I fry them in butter (preferably organic) or olive oil whichever is most handy.
Since I am cooking it for my baby, I check to make sure they are cooked completely through by poking it with a spatula when it seems almost done.
Once they are on my plate then I carefully separate the yolks and the whites.
The whites should separate easily from yolks.
I cut them up into pieces that are big enough for her to hold while she eats.
Timing of her BLW meals is important, so between nap times when she is not overly hungry or tired is usually the best time to avoid fussiness and have it be a positive experience.
She will eat/play with between one to two yolks in a sitting.
She probably eats about one and the rest get scattered about.
There is usually a lot of mess involved with BLW but I think it is important to be able to play and explore with food at this early age.
It should be a fun, interactive experience and when she's done she lets me know, then it is time for clean up and on to the next thing!
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Egg yolks are a nutritious food for infants over 6 months of age.
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Please note that the Calculated Nutrition is an estimate at best.
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Sara says
If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo