A Nice Little Something For the Kids

Since we've been staying "abroad" (AKA at in-laws and parents' homes), it's been both wonderful and difficult to get the right food in my girl's tummy. Both of our families are passionate about healthy, organic food and if they aren't gluten-free themselves, they are happy to comply. But not only have I been too nauseous to prepare meals on some occasions when others weren't there to cook, we've also found ourselves out and about several times now with little but french fries and smoothies (NOT even organic, ugh!) to eat. Am I the only one who would really appreciate restaurants offering more beans and cooked vegetables? You don't even have to put it on the kid's menu, because, let's face it, if a kid's menu did not include gluten and copious amounts of processed cheese on literally every item then it wouldn't be American would it? (Insert sarcasm here.)

We've also finally faced the situation I knew was coming: birthday party cupcakes. Rory and I have always taken the firm stance that we would not raise our children with deprivation. If they really want the cupcake, then, well, let them eat cake (and I mean that to no way reflect Marie's issues...). Our thought is that as long as we keep sugar out of the house (that's right--you won't find white granules of anything other than salt in our kitchen), we can feel free to allow our children (love being able to say the plural now!) to sample various other cuisines (AKA junk).

So as I was saying, this last weekend we went to a friend's birthday party and this was the first time Dia saw her friend's hands and mouth covered in blue icing where she turned to me to say, "Try?" and nod her head. Big blue eyes wide and innocent. Please, mama? For me, too? Oh man, did they have to put the blue icing? Electric blue no less. But I knew this day was coming.

And I tried to dodge it. "Oh, D. That food hurts our tummies. How about some more oranges?"

She complied and dug into more fruit. Until we went to say goodbye and I looked over just as she placed a whole handful of some other child's cupcake into her mouth. Again wide-eyed and still mostly innocent.

I instantly grabbed a cupcake for her, put it on a plate and we sat together while she "tried" her cupcake. She wasn't crazy about it or especially thrilled. I think she really did just want to try it. And I'll be honest, the minute she abandoned it, I tossed it. In my defense, it was also nap time and I knew her first strong dose of sugar right before sleepy time may not be helpful.

She didn't eat much but I instantly knew I had to get water and veggies in that girl, pronto! If sugar is the Wicked Witch of the West, I knew water and whole healthful foods would be her tornado.

And the easiest way to get veggies in a kid is to add them to pasta. Too tired to stop at the store or cook too much, I scoured my mom's fridge for anything that would blend well into sauce, which, if you don't already know is everything. I especially wanted the nutrient rich spinach but found zucchini. High in vitamins A and C, not to mention magnesium, potassium and manganese, zucchini is a great summer food to get in our kids' bodies. And this sauce is completely free of cans, packaged foods (my mom makes her own sundried tomatoes but you can buy them in the store, too) and sugar. It's also delicious and clearly not just for the kids...but they will love it.

Here's how I made her sauce (which she ate two bowls of the first day alone!):


Summer Zucchini Tomato Sauce
Serves 4

4 fresh organic medium tomatoes (any variety will work, but I recommend heirloom), diced
5 sundried tomatoes
2 slices yellow onion, diced
4 garlic cloves pressed
1 zucchini, shredded
3 tablespoons extra virgin olive oil
3 tablespoons oregano (*more or less to taste)
2 tablespoons Italian seasonings (*more or less to taste)
Salt to taste (I prefer Himalayan pink salt--it's pricey but so nutrient-rich that you don't need much to flavor your food. It lasts forever and with the summer heat I like adding nutrient-rich salt to our diet.)
Fresh basil, oregano or any other vegetable you have on hand (shredded spinach, carrots, squash, etc.) all work wonders, but I was just going with what was available.

*I find that seasonings can be very personal, so feel free to start out small and add more as you taste it. I have a hard time measuring because I'll keep adding while I taste until I just love it.

I start out my sauce as I start most everything I cook: by heating olive oil over medium heat and sauteing the onion and garlic until the onion begins to look transparent. (I dice the tomatoes and shred the zucchini while I wait.) Then add tomatoes, sundried tomatoes, zucchini and spices (except salt). Cover pot and let simmer about 30 minutes to an hour, stirring regularly. You may need to add more oil at this point if it looks like it's getting dry. I don't add water or any extra liquid, though, because the tomatoes and zucchini are so water-dense that it complements the sauce very well. I add the salt very last so that I don't add too much. Feel free to shorten or lengthen the simmering time depending on your style of sauce--a longer simmering time yields a more liquid-like sauce while the shorter time results in a thicker, chunkier sauce. Like I said before, I made this while Dia napped so start to finish it took less then an hour or so. Really, there is no right way with this stuff just go by what looks and tastes the best. (Sorry, type-A-ers. I cook to taste, not to recipe.)

Add to organic brown rice pasta (or any other kind of pasta you like) and top with organic sheep's Parmesan cheese. That's our preferred method, anyway, but you can also use this for lasagna or anywhere else you like marinara sauce.


Enjoy!