{On the Side: Smashed Lemon Potatoes}

I was going to share some gift guide's on here a few weeks ago but have been delayed in all things birthday and toddlerhood and a few other things we'll be announcing soon, so instead I thought I send you over to my Pinterest, Gift Ideas board!

Everything from gorgeous blankets (that with every one purchased one is donated to a shelter in your area) to the perfect kiddie gifts! I'll continue adding throughout the next week as I finish or let's be honest start and finish all of my Christmas shopping. So head on over and let me know what you think.

Now let's talk about food. Side dishes to be exact. I am a usual suspect of making the same sides on repeat. And since we are hosting Christmas dinner again this year I thought it was time to spice things up. Starting with potatoes.

So friggen good, I am calling them my favorite potatoes ever. Pretty big deal people, pretty big deal.

Ingredients

18 - 20 red baby potatoes

2tsp sea salt

2tsp pepper

1tsp dried oregano

1tsp dried thyme

Juice of 1 lemon

1/4 cup of olive oil

2tbsp white vinegar

2tbsp of water for cooking potatoes

Recipe

Preheat the oven at 475

Bake whole potatoes covered on a cookie sheet

with a couple tablespoons of water for 30 minutes;

Let cool for 10 minutes;

While the potatoes cool make "dressing":

whisk oil, salt, pepper, vinegar, lemon juice, oregano and thyme;

Press down on each potato with a mug or glass

(I covered mine in aluminum foil for minimum sticking);

Bake for 10 minutes and then broil on high for 5 minutes;

Take them out of the oven and brush with the remainder of dressing.

And enjoy!!

I made these early on Sunday and then heated them up in the oven for 10 minutes right before dinner and they were delish. Or you can smash and put aside and bake right before dinner (which is what I will be doing on Christmas).

I am thinking I will be working on my mashed potato game next. Perhaps an extra food post is necessary this week…

Happy Monday my loves hope the week has started off swell.

xo

Natalie

#dishes

{And She Eats: Smash Cake Recipe with Happy Family & a Giveaway!}

Zoe eating solids has been one of my favorite chapters, picking out new foods for her to try every week, creating recipes, watching her find her favorites (anything with spinach, clementine’s and raspberries are her current obsessions) and although it can be tricky to make sure she gets the right foods I am loving it!!

We try and stick to the homemade stuff around here but I do find myself needing meals and snacks when we are on the go, so when Happy Family (a leading premium organic food brand delivering optimal nutrition).sent us some yummy treats and pouches to try I was pretty excited. But not more than Miss Z. Girlfriend loved everything, but especially devoured the yogurt bites and the rice cakes (the puffs also happen to be the only way I am able to make dinner at night).

So although I was a bit skeptical about giving her store bought food I was thrilled to find something she loved and I could love just as much. Started and operated by rock star moms in 2011 and adding more and more products every day.

I teamed up with Happy Family to bring you a yummy kiddie friendly desert just in time for Z's 1st birthday. Using yogurt or fruit puree is a perfect way to sweeten muffins and cakes but keep the sugar natural and butter to a minimum.

I am still trying to get the sugar-free frosting right (so I'll share it later) but the cake!!! The cake was pretty delicious. I made it in a pie pan but plan on baking hers in a large cupcake pan from Amazon for her birthday on Sunday.

Clementine Cake

Ingredients

3 eggs

1/3 cup of canola oil

1/2 cup clementine juice

2 tbsp of agave (you can also skip this if you are still trying for no sugar)

1 1/2 whole wheat flour

1 cup of any flavored fruit pouch (we used the banana, beet, blueberry)

2 tsp of baking powder

2 tsp clementine zest

1/2 tsp salt

2 tsp vanilla extract

Recipe

Heat oven too 350

grease pan with baking spray.

layer bottom of the pan with parchment paper and spray paper

Mix flour, baking powder and salt until well combined. (I use a wisk)

In a mixer, mix contents of pouch, juice, agave, eggs, zest, vanilla until well combined.

Slowly stir in dry ingredients into wet until combined but do not over mix.

Stir in oil.

Pour batter into pan and bake for 40 to 50 minutes.

Stay tuned because I will be posting the final smash cake next week, along with some fun pictures of Z's party!

Oh and to celebrate zoe's big day Happy Family is giving away an assortment of baby or toddler goodies to a Chic Boston Mama reader!!!

To enter:

• Like Happy Family on Facebook

• Follow Happy Family on Instagram

• Join our Generation Happy community

• Like Chic Boston Mama on Facebook

• Follow Chic Boston Mama on Instagram

• Subscribe to Chic Boston Mama

Comment below when all of these are complete to be entered into our raffle. Raffle will close on Saturday and winner will be announced on Monday!

xo

This is a sponsored post but all opinions are my own.

#dishes #bebe

{And She Eats: Spinach & Brown Rice Patties}

I hope you all had a fabulous holiday! Zoe met her great grandparents (on O's side) for the first time and she had such a blast being spoiled and entertained all afternoon. Me, I consumed all of my extra calories in sinfully delish brownies and Prosecco.

I have noticed Z only wanting food she can feed herself (except her morning yogurt, which she will usually let me spoon feed her if I surrender the spoon at the end for her to “feed” herself with) and although she pretty much eats everything we eat, I need quick healthy meals or snacks that I can feed her during the week. And if we are being honest, that I can also enjoy!

These were just that, yummy, healthy patties that are also great on the go. Hash-tag winning.

Can you tell she liked them?? My bestie and her daughter enjoyed them during our play date and then we ate them all week with fruit and cheese for lunch or dinner. So after the left overs are gone this weekend whip these up so you are ready for the week!

I've made a similar dish in the past with quinoa but I had made a big batch of brown rice for the week so I went with what I had. I am sure you can also add ground protein to it.

Ingredients

1/2 cup peeled & cubed butternut squash

2 tbsp pureed pumpkin (I used canned organic)

1 1/2 cup of cooked brown rice (Trader Joes has a great already made option in their freezer section)

1/4 cup shredded cheese

1 1/2 slices of toasted whole wheat bread (or you can use bread crumbs)

2 cups of raw spinach (chopped finely in the food processor)

4 eggs whisked

1 tsp garlic powder

1 tsp cinnamon

1 tsp onion powder

1 tbsp olive oil (for cooking the squash)

Organic olive oil spray

*(I don't add salt to Zoe's food but you can add a tsp)

Recipe

Cook squash covered with olive oil, cinnamon and cumin on medium heat, until soft.

Let is cool completely (or it will cook the egg)

Chop toasted bread in food processor.

In a large bowl combine breadcrumbs, spinach, brown rice, cooled squash, pumpkin, garlic and onion, until well mixed.

Add cheese and whisked eggs and combine until well mixed.

Let it sit for a few minutes so the breadcrumbs absorb the egg.

Spray a baking sheet with olive oil spray.

Form patties or shapes with cookie cutters!

Spray patties lightly with olive oil spray.

Cook at 375 for 8-10 minutes on each side.

Let them cool and enjoy.

I've gotten so many emails about adding kid friendly recipes for the pickier littles and I'm thinking of continuing as an And She Eats series! Check out my pinterest page for more ideas. If you have any requests on types of recipes you want to see, please email me!

Happy shopping weekend my friends!

xo

Natalie

#dishes #bebe