Veggie-Packed Pizza Rolls

This post deserves a preamble. Mainly because a year ago, I would have never posted such a recipe or even considered it. Why? Because at that time, I had a very different definition of clean eating. It would not have even occurred to me to make a recipe out of refrigerated crescent rolls. It was not even on my radar.

I need to be clear this preamble does not mean that our family no longer 'eats clean'. We still follow the same rule that we do not eat foods that contain chemicals. We are loyal label readers. And I don't foresee that ever changing. 

But our eating habits have changed and I think that is worth addressing.

Defining Clean Eating Then and Now

THEN: we were a lot stricter in our definition of clean eating. With the exception of hummus, salsa, condiments (ketchup, mayo, etc), and occasionally marinara sauce, we didn't buy anything pre-made. If we wanted crackers, I made crackers. If we wanted bread, I made bread.  Not surprising that I wrote a book called Homemade Snacks and Staples, is it? Until Baby G was a year old, processed foods or even foods-made-by-someone-other-than-me never touched her lips.

Then our baby grew into a toddler.
And I got pregnant.
And I was writing another cookbook.
And I wrote that book with a toddler always at my side. My pregnant side. My first trimester pregnant side.

And we got a little looser in our eating habits.

NOW: We still don't eat chemicals, but we do buy pre-made foods that have all real food ingredients. My dad used to complain that there was nothing in our pantry that he could just take out and eat. That has changed. You will find crackers and even fruit snacks in our pantry. I am falling in love with a brand called Immaculate Baking Company.  They make refrigerated crescent rolls and cinnamon rolls with no chemicals. They even have baking mix with (gasp) all real food ingredients.  It's about damn time if you ask me.

Now that things are settling down, I foresee us having a balance between homemade and pre-made. I enjoy baking and making crackers, so I want to keep doing that, but I also forgive myself for buying shortcuts.

These pizza rolls are a short cut and I hope you love them as much as we do.

Veggie-Packed Pizza Rolls

If you are a mom and a fan of Pinterest, you have probably seen some sort of recipe for pizza crescent rolls. Most involved pepperoni, pizza sauce, and a hunk of string cheese. When I developed this recipe, I had these recipes in mind, but wanted something a little healthier. I developed this because G won't eat pizza and I happen to like pizza. A lot. And when I would order bread sticks for her, that meant I was also eating bread sticks with my pizza. Bread sticks that were loaded with cheese and had no redeeming nutritional value. So I wanted something bread-stick-y but with some added veggies so I could feel a little good about giving them to her (and eating them with my pizza). 

 

Ingredients:

1 container Immaculate brand crescent rolls (or another brand that does NOT contain any chemicals)

approx. 1/2 cup pizza sauce

[1/4] cup shredded carrots, chopped

[1/4] cup spinach, chopped fine

[1/4] cup shredded mozzarella cheese OR 3 pieces string cheese cut in 1-inch chunks*

Sprinkling of garlic powder and Parmesan cheese

*Older kids may like the string cheese better, but for G, it was too much cheese. She just pulled it out or spit it out. She did better with the shredded cheese.


Steps:

1. Preheat oven to 350 dg(F). Line a baking sheet with parchment paper.

2. In a small bowl, combine pizza sauce, carrots, and spinach.

3. Roll out crescent rolls. Put a thin layer of sauce on each roll. If using shredded cheese, sprinkle some on top. You don't need much! If using string cheese, roll dough around string cheese.

4. Sprinkle garlic powder and Parmesan cheese on top. Bake for 15-20 minutes until golden brown and cooked through. Serve with leftover sauce.

This was a huge hit with Baby G. She devoured two rolls in one sitting. It wasn't as popular with her buddy, Hudson. You can't win them all, I guess. I liked them better than my pizza.

Notes:

I think the shredded cheese works a little better for the toddler crowd. Older kids would probably like the string cheese version.

I used shredded carrots that I just cut up more finely. You could also grate carrots and that would probably blend into the sauce a little better. Finely chopped cooked broccoli could also work well here. When I cut the spinach, I rolled the leaves together and then cut it into thin strips. That was enough for the spinach to blend into the sauce.

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What are some of your favorite chemical-free packaged foods?

Apple, Carrots, Beans N Greens Puree

I am very happy to finally share with you another recipe. It's not that I haven't been trying. As you may have guessed from my recent posts, there has been a lot of angst in our household over feeding. Angst that I am sure will continue for the next 18 years.

Recent Challenges

In the beginning of the month, my husband and I got away on vacation leaving Baby G with my folks. They did a great job and even though I gave them the okay, they persevered and kept Baby G on an unprocessed diet. The only big change was my mom cut up all of her food into tiny pieces (I was giving her strips of steamed veggies) and apparently, she prefers small pieces so we have been readjusting our finger foods accordingly. Sounds like a small change, but it really threw us off at first.

Purees have been a bit of challenge since we got back. I was so excited to make her a green puree out of veggies she loves: asparagus, green beans, and snap peas. I thought it tasted amazing, Baby G took one bite and then clamped her lips shut. I think I was more upset that I "wasted" all that asparagus and then had to throw it out. I feel like our meals in the last few weeks have been one step forward and two steps back as we try to get back into a routine and keep food in the house that Baby G will eat.

Giving in to the Pouch

After a very messy outing on Tuesday, I decided to finally break down and buy the gadgets needed to make my own pouches. I was really resisting this which was really stupid, to be totally honest. I had this thing with not wanting Baby G to eat from a pouch. As I write it, I am embarrassed by how I was taking myself way too seriously. As my husband pointed out, at this point it doesn't matter HOW she eats, just WHAT she eats.  He also asked if I planned to go to school with Baby G and feed her off a spoon. Touche.

For this puree, I wanted to come up with something that could serve as a whole meal, so I wanted a protein, a veggies (or two), and a fruit.

Apples and carrots are two of Baby G's favorite things and they are sweet, so I knew they would be a winner. I had some leftover baby kale, so I thought I could sneak that in with some mild, creamy garbanzo beans. Because nutmeg pairs well with dark greens and apples, I decided that it would be a great spice to add sweetness and warmth. That's how I came up with this puree. Baby G loves it and I hope your baby does too.

Apples, Carrots, Beans N Greens Puree

12 carrots, ends removed and cut into 2-3 inch chunks
4 apples, cored and sliced
[1/2] teaspoon ground nutmeg
1 cup water

3 handfuls of baby kale or baby spinach

1 cup cooked chickpeas

1. Steam carrots, apples, and nutmeg. I prefer throwing them in the slow-cooker with a cup of water and cooking on high for 3-4 hours until carrots and apples are tender. Add kale or spinach for last 10 minutes.

2. Combine carrots, apples, nutmeg, kale (or spinach), and chickpeas in blender. Start by adding [1/4]- [1/2] cup water. Puree until you reach desired consistency. Add more water if needed.

3. Store in fridge for up to 5 days or in the freezer for up to 2 months.

*This makes a lot of puree! I filled 8 pouches and had enough for a few meals leftover.
 

Recipe Review

So far, so good. Baby G loved this the first night we gave it to her. The ground nutmeg adds so much to this puree. I highly recommend buying some whole nutmegs, like the ones you can see in the picture below.

 

Freshly ground nutmeg is so much better than the already ground stuff you normally see. Store them in the fridge and just grate them as needed. They last for a long time and pack a ton of flavor. 

I used kale in this recipe because we had some on hand, but you could also substitute in spinach. Both are leafy greens that add a nutritious punch to your diet. In addition to being a great source for calcium, spinach is also packed with antioxidants and vitamin K.  Kale also provides antioxidants and has anti-inflammatory properties. (Click the links to learn more about their health benefits).

A Note About Pouches

I am using the Infantino Squeeze Station to make our pouches. I have to be honest, I didn't do a ton of research on them, but I am really happy with it so far. We are doing the disposable bags because I am too worried about not cleaning the reusable ones enough and let's be honest, it's easier to do the disposables.

Anyone else making their own pouches? What do you use? Any recommendations on where I can get more bags? Any reasons I should reconsider the reusable pouches?

Making Peace with Our Palate

It's been awhile since I last posted. I wish I had some great new recipes for you and some new ideas for finger foods.

Instead, I am going to write about something that has been under my skin for awhile.

I don't like cooked spinach or kale.

I don't like smoked salmon or really any kind of salmon at all.

I know I should like prosciutto and melon, but all I can hear is my mom exclaiming during wedding planning, "you want to serve our guests ham and cantalope...together?!!!" And I can't get past it either. It's kind of weird if you think about it.

There are a lot of foodie foods I just don't like.  And, as I have learned, Baby G doesn't either.

I wanted more for her. I wanted to develop a foodie palate that would overstretch mine. Instead, I am finding she is a lot like me and maybe that isn't so bad after all. And, at what point do I mention she is just 10 months old?

Yes, I have been having these internal wrestlings over a girl who has only been eating for about 4 months. I worry that she only likes the sweet stuff- carrots, peas, bananas, fruit, and carbs- bread, oatmeal, more bread. I guess she's not an idiot, right? Sweet is better than bitter cooked spinach and fishy salmon spread. Bread, especially my homemade bread, is awesome. She's not into meat, but I went through several vegetarian stages in my life. And really, after 4 months, I should probably just be happy that she gets food into her mouth, even if it is just to spit it out.

And yet....

I worry. A lot.

I question myself. A lot.

I hear other moms talk about their adventurous eaters and I feel a pang of jealousy. I watch Baby G make a terrible face after I give her some pureed chicken enchilada soup and I feel like I must be doing something wrong. I swear she was open to more tastes when we first started solids and now I already have a picky eater.

She's getting most of her nutrients from formula which I have to keep reminding myself, and we have plenty of time, a whole lifetime really, to develop her tastes. I didn't even have asparagus until I was in college.

Anyone else dealing with these type of worries? Any words of encouragement from the more experienced mamas out there?

Finger Foods Volume 4

Baby G revolts!

No longer will she allow me to feed her, no, she must do it herself. Every other day or so, she relents and allows me to give her a few spoonfuls, but it's just a tease. As soon as I am lulled into complacency, she presses her lips together and demands to hold the spoon, usually just long enough to send it flying across the room. 

On top of that, her method of eating is to take a bite, suck on it, and then spit it out when I am not looking.  The good news is that I am not as worried about her choking, the bad news, it's pretty gross to see.

It's been a challenge to say the least.

I am trying to come up with a template for each meal, like a protein, a fruit/veggie, a dairy, etc. I hate to say we are falling into a rhythm because I always jinx myself, so I won't.

Here is what we have been eating:

-Black beans- she loves them! I make them from dried so they have a little kick and I don't have to worry about BPA or sodium (and for easy directions on making beans from dried, check out this post on my grown-up blog). She sucks on them, manages to get the meat out of the bean and then spits the skin out. It's super appetizing to watch...Reminds me of our childhood dog who could crack pistachio nuts and would leave the shells everywhere.

Two notes here: we didn't purposefully give the dog nuts, she would find them in the cupboard. And yes, I realized I just compared my daughter to a dog. Sorry Baby G. Mama loves you.

Pieces of cheese- Sometimes I leave it as a slice and sometimes break it into small pieces. It dissolves in her mouth. So far we have stuck to white cheeses because I want to stay away from orange coloring.

Slices of raw pear and apple: I think she likes them for teething. I think she is just sucking on them and gumming small pieces, because most of it, she spits out.

Strips of ripe mango

Hard-boiled egg yolks- These are super messy, but she is starting to eat more than she throws.

Steamed veggies (broccoli, green beans, asparagus, zucchini, sweet potato, baby carrots, regular carrots, parsnips)- We tried cauliflower but she wasn't a fan.

Beets!- You can buy cooked organic beets with no additional ingredients in the produce section. These are super messy but she loved them. It didn't help that I dropped the open package in an open drawer....

Cooked strips of chicken

Pieces of bread- I have been tearing off little pieces. I have given them to her plain and put purees on strips of bread to get her to eat the purees when she won't let me feed her. I make my own bread that is an artisan loaf so it's a little heftier than sandwich bread.

Strawberries- she is loving these! I usually cut them in half and that gives her enough to hang on to.

Raw Sweet Pepper Strips- There was a mini discussion (aka me and my good friend, E) on the Facebook page a week ago or so about giving babies sweet peppers. We were at the in-laws last weekend and my mother-in-law an amazing spread of salad fixings. I was sharing with Baby G and she loved the sweet pepper strips. Now, some babies have problems with peppers, so approach with caution, or at least don't plan any solemn outings afterwards where toots would make you blush.  But if your baby is like Baby G, he just might like them!

Pieces of tamale- I am convinced that tamales are a great kid food: they are bland, they are soft....okay, that's it, bland and soft. I also love them. I found a brand with no chemicals or lard, Texas Tamale Company, and got the black bean variety. I am loving them, Baby G still has reservations.

Sun-dried tomatoes- My husband loves sun-dried tomatoes and hummus. I thought I would try it with Baby G, and what can I say? Like father, like daughter.

Our store has sun-dried tomatoes in the produce section are really soft. If you buy some that are tough, try soaking them in hot water for a few minutes.

Pickles- Consider it a special treat, I know they have a lot of sodium so it won't be a regular habit. I was snacking on one and Baby G was really interested. She liked it...but not as much as that tomato.

Other news....

We are still saying no to Cheerios. When we went to the doctor, I expected them to say something and they were totally fine with us abstaining from cheerios and rice puffs. They seemed okay with her practicing her pincer grip on beans and other small pieces of food. I guess I am on the defensive since it feels like everyone else uses them.

In April, I need to have a weeks worth of food and meals ready for Baby G. My parents are babysitting for a week and I just realized that I need to have food ready for them to make it as easy as possible. And of course, I realized that in the middle of the night. I'm a little nervous and would love to hear if you have any good ideas for prepping whole foods meals for a baby.

Kale, Sweet Potato, and Apple Puree

As a society, we are obsessed with making our children eat kale.

I overheard some mommies discussing desperate attempts to get their children to eat kale. Kale chips, covering it with cheese and calling it dinosaur food, blending it into smoothies.

All of these sound terrible to me.

I love healthy food and even I struggle with kale. I don't think it was even on my mom's radar when I was little. We saw it at the grocery as a garnish for all fresh produce and I don't even think it occurred to us to put it in our mouths.

So, why bother? Why not just leave it as salad bar garnish and move on our with lives?

According to webmd, it is one of the most healthiest vegetables on the planet.

1 cup of kale = 9% daily value of calcium, and over 100% of Vitamin A, C, and K.


Probably not the worst thing to feed our kids, right? And even better if we can find ways to actually make it taste good.

And let's be honest, I bought a huge bag for another recipe and didn't know what to do with it.

I took a tip from from Rachel Ray and included some fresh ground nutmeg as it is supposed to pair well with hearty greens like kale. My next tip was from Baby G who will eat anything with sweet potatoes and ditto for apples. So, essentially I was trying everything I could to make kale palpable. And I think it worked....


Kale, Sweet Potato and Apple Puree

[1/2] large sweet potato or 1 small sweet potato, sliced

1 apple, sliced

2 generous handfuls of kale, stems removed

[1/4] teaspoon freshly ground nutmeg or ground nutmeg

1-2 tablespoons water (from steaming)


1. Steam sweet potato and apple for 2-3 minutes. Add kale and steam for additional 2 minutes.

2. Combine, sweet potato, apple, kale, ground nutmeg, and a splash of water from steaming in a blender. Puree until you reach desired consistency.


3. Store in fridge for up to 4 days or in the freezer for up to 3 months.


Beyond the Puree

This is a very sweet puree. It would be good paired with a strong cheese- goat or blue cheese and some steamed kale in a quesadilla or mixed in with some steel cut oats for a sweet twist on breakfast.

Recipe Review
 
Even I was surprised how much Baby G liked it. I became one of those annoying moms smirking over her precious daughter eating kale. Then I had to remind myself how sweet it was with the sweet potato, apple, and warm nutmeg. This puree tastes so good that it's really not an accomplishment that your little one is gobbling kale....or is it?

The ground nutmeg really does complement the kale nicely. So much that I don't think I will be able to think of kale without it ever again. 

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What do you think about kale? Yay or nay? How does your little one like kale?