Five Meals to Feed your Tiny Gourmets this Week

Protein Plate:

Poach Salmon with peeled and cubed yukon gold potatoes. In a sauce pan add 1/4 pound of Scottish salmon with 1 cubed yukon gold potato. Add 1/2 cup of water and 2 tablespoons of butter with 1/4 teaspoon of salt. Cover with a lid and simmer on medium low heat for 10 minutes or until potatoes are soft. Once cooled break up the salmon and serve with 1/2 cup of cottage cheese and strawberries

Mexican Plate:

I ordered from our local mexican restaurant and got a chicken quesadilla that I cut into bit sized pieces and served it with a little Spanish rice and refried beans. I also add a little dollop of sour cream and put a little of the mild tomato salsa on the side along with some avocado.

Easy Lunch Plate:

I got some deli meat turkey and cut it into bite sized pieces and served it with some avocado and full fat yogurt with fresh cut mango.

Strawberry Poseycakes Plate:

Ingredients:

1 mashed banana

1 egg

1 cup buttermilk

3/4 cup flour

1/2 tsp salt

2 tsp baking powder

3/4 cup chopped strawberries 

First mix the wet ingredients together and the add the dry and the strawberries and mix just until combined. Sizzle in a few tablespoons of butter on medium heat until golden on each side. I drizzle with a little maple syrup- they are so delicious! Your while fam will be wanting seconds. 

Immunity Plate:

Saute 2 cups of chopped spinach in a tablespoon of butter and then add 2 beaten eggs to make a spinach scramble. Paired with blueberries, raspberries and a little yogurt for a vitamin packed plate!