Mondays are tough for us. My husband works an early morning shift, comes home to sleep for a few hours, and then has to go back into work around 10PM to work through the evening. This is after he has been working all weekend. The nice part about it all is that he gets almost 4 whole days off until Friday evening, but by Monday afternoon I’m going crazy trying to find ways to keep our toddler entertained.
Carli is only two, but is fascinated with cooking and loves to be with me in the kitchen. She even goes to the extent of finding cooking shows on Amazon Prime to watch, and can’t get enough of them. I’ve tried to get her into Mickey Mouse and the other typical shows toddlers are attracted to, but the kid isn’t interested! She has always been a great eater, but is at the age where she is starting to form an opinion about what she wants to eat and is getting picky. Not terribly picky, but enough that we are having to find creative ways to get her to sit down and eat a meal with us. One of the best ways to get little kids to eat a variety of foods and to eat healthy is to let them be involved. Carli likes to know (along with most other toddlers I’m sure) that she is somewhat in control of whatever the task at hand is- whether is be eating, playing, or learning something new. I thought I would start putting her interest in cooking to good use and let her be a part of making dinner on Monday nights. It’s been a win-win for both of us. She is learning about new foods and is getting to be more involved with the meal she is about to eat, and I get to test and try out new recipes. We sample the dishes together, add and take away ingredients to make it better and the end result is a dish that both of us have created that’s healthy and full of fun new flavors.
I’ll try to post our Monday meals each week. This has been a fun experience so far and something we both look forward to. Tonight our recipe tonight involved chicken, mango (a fruit Carli has had but not often), whole grains, broccoli (her favorite vegetable) and kale (a new vegetable for her). I’m trying to introduce new foods to her through this experience and it’s grown her interest in trying new foods. I look forward to sharing our Monday meals with everyone!
Mango Chicken with Whole Grains, Kale and Roasted Broccoli
**This recipe serves 2 people (or 2 adults and a toddler). You may want to double or triple the recipe**
First we started with the sauce. If you like your foods to be spicy I would add the crushed red pepper. To make it more kid-friendly I would remove the crushed red pepper- Carli doesn’t like spicy foods so I had to re-make the entire sauce recipe once she tried it so that she would eat it. Both versions are good!
For the sauce:
- 1 tsp olive oil
- 1 clove garlic, minced
- 1 mango (chopped into cubes)
- 1 tsp sesame oil
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 tsp red pepper flakes
- 3 T brown sugar
- 2 tsp ground cinnamon
- 2 tsp ground ginger
Heat the olive oil over medium heat. Add the garlic and saute for about 2 min, until brown. Add the remaining ingredients. Turn the heat down to low and let simmer.
While the sauce is simmering, cut 2 chicken breasts into cubes. Heat 2 tsp of olive oil in a pan over medium heat. Add the chicken and cook until brown. Add the chicken to the sauce mixture and continue to let simmer.
Next, prepare the grains. I used 1/3 cup quinoa, 1/3 cup millet and 1/3 cup buckwheat. Bring 2 cups of water to a boil. Add the grains and reduce heat to simmer. Cover and let simmer for 15-20 minutes or until all of the water is absorbed.
While the grains are cooking, prepare the broccoli and kale.
For the broccoli:
- 1 broccoli head, chopped
- 1 tbsp melted coconut oil (you can use any oil you have)
- 2 cloves garlic, minced
- 1 tsp lemon juice
- salt and pepper to taste
Pre-heat oven to 400 degrees. In a large bowl mix all the ingredients together. Place mixture on baking pan and bake for 15 minutes.
For the kale:
- 1 tsp olive oil
- 3 cloves garlic, minced
- 2 cups fresh kale, broken into small pieces
- 1/2 tsp crushed red pepper (omit if you don’t want it to be spicy)
- salt and pepper to taste
Heat olive oil in pan, add garlic. Saute for 2 minutes. Add the rest of the ingredients and stir. Cover and let simmer for about 5 minutes.
When everything is ready, place a scoop of the chicken with sauce on a plate, along with a spoonful of broccoli and kale. I tossed the grains with a little bit of olive oil and added about 1/2 cup of cranberries to it. I would recommend mixing everything together so the sauce covers the veggies and grains- it’s delicious! Aim for making 1/2 of each plate broccoli and kale, 1/4 of each plate grains, and 1/4 of each plate chicken. The nutrient density and color in this meal is amazing! Carli enjoyed the cranberries and and mangoes the most- “It’s candy Mommy!”
I hope everyone has a great week!