I was talking to a doctor at work today, as she compared and contrasted her children’s first foods. She said her older child, her son, would eat anything and everything until it was GONE. Still does, she said. Whereas her daughter, is pretty indifferent towards every food she has been offered. At 10 months, this is probably pretty typical.
My kids at 10 months? They ate EVERYTHING. And lots of it. They were both amazing little eaters until 3 ½ hit. I love the age of 3…but about half way through that 3rd year of life, both of my girls started rejecting foods and generally being less fun to feed.
Sure, that’s a little extreme to say. But I’m telling you, they ate EVERYTHING. Now, my oldest survives on oxygen and 2 cups of milk a day. Plus breakfast, some lunch, and definitely some snacks (mostly at school). The dinner meal I prepare and spend time on – total nightmare. Everyday.
In an effort to support a peaceful mealtime, nurture a healthy relationship with food for us all, and to also try and enjoy dinnertime myself, I’ve taken the approach of ‘meh’. Eat, don’t eat. Just don’t complain. There’s always SOMETHING on their plates they like. I’m trusting that if they don’t eat, they’re simply not hungry.
But serious talk, I MISS feeding my kids anything and everything. It was really fun while it lasted.
And, they could certainly be worse when it comes to choosiness. Definitely. But maybe someday, they’ll appreciate home-cooked meals and a wide variety. But until then, I’ll liter in “beef tacos” (Shea’s favorite) with spaghetti and meatballs (Piper’s favorite), pizza (everyone’s favorite), and then meals like this that are 100% for ME. And Mark. But mostly me. 😉
I paired these Gruyere Mushroom Toasts with Mustard and Thyme with this Kale Salad with Honey Dijon Vinaigrette right as summer was beginning. I was seriously in heaven. It was the perfect combo and the perfect little vegetarian meal. Husband-approved, too!
- 2 Tbsp butter
- 1 lb (~4 cups) sliced baby bella or cremini mushrooms
- 1/4 tsp salt and black pepper, to taste
- 4 tsp fresh thyme, divided
- 3 cloves garlic, minced
- 6 slices (1/2-inch thick) French bread (about 6 ounces)
- 3 Tbsp whole grain mustard
- 1 cup shredded Gruyere (or Swiss) cheese, divided
- Melt the butter in a skillet over medium-high heat. Once melted, add the mushrooms, salt, and pepper. Cook, stirring occasionally, about 5 minutes. Add 3 teaspoons of thyme and garlic and saute, stirring often, about 15 minutes until mushrooms tender and beginning to brown.
- Preheat the broiler to 550 degrees F.
- Spread the mustard evenly on one side of each piece of bread. Top each slice with a sprinkle of cheese, using half of the cheese. Evenly top with the mushrooms and then top each with the remaining cheese.
- Broil until the cheese is melted and starting to brown, about 2 minutes. Sprinkle with remaining teaspoon of fresh thyme before serving.
Recipe ever so slightly adapted from Rhubarbarians
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 9.7gTrans Fat: 0gCholesterol: 27mgSodium: 429mgCarbohydrates: 19.5gFiber: 1.7gSugar: 1.2gProtein: 11.2g
Are you, too, a mushroom fan? Ch-ch-check out these room-y recipes!
- Portobello Mushrooms Stuffed with Sausage, Spinach, and Cheese
- Mushroom Risotto
- Chicken and Mushrooms in Garlic White Wine Sauce
- Mushroom and Bacon Barley Casserole
- Mushroom and Feta Tart