Hard foods such as bite
sized pieces of carrot or cucumber are perfect for this purpose, as chewing them can provide the child relief from his gum pain.
Not exact matches
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite -
sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium
carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite
sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Be sure cabbage and
carrots are chopped up into very fine
pieces (about the
size of rice).
1 lb (500 g)
carrots, peeled and cut into bite -
size pieces 1 lb (500 g) parsnips, peeled and cut into bite -
size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed
of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened
Soup Ingredients: 1 ButterCUP squash, chopped into bite -
sized pieces 2 Bosc pears, chopped into bite -
sized pieces 3
carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves
of garlic, minced 1 sprig
of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
I had a big 5 lb bag
of carrots and I roll - cut them into good
sized bite
size pieces which gave more surface area to get crisp and carmelize.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite -
size pieces (substitute with
carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Olive oil 3 large organic chicken breasts (cut into 3 or 4
pieces each) 1 large
piece of ham (leftover)-- about 3/4 lb 1 medium
sized yellow onion, diced 2 potatoes, peeled and diced 1 cup
of kale, washed and the hard stem removed — chopped 3 large
carrots, peeled and diced 2 cloves
of garlic, minced 1 cup
of white wine 1 cup
of chicken broth (I used low sodium) Salt and pepper
Julienne or thinly slice the
carrots into
pieces not much larger than the
size of a noodle.
Ingredients: 1 large bunch
of kale, washed and the leaves broken off into bite
sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large
carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good
sized salad bowl.
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2
carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe
of Kittee's basic gluten log, chopped into bite -
size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite
sized chunks 1 butternut, peeled, seeded and chopped into bite
sized chunks 3 large
carrots, peeled and chopped into bite
sized chunks Thumb
size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
1 16 oz bag
of Wild caught bay scallops 1 16 oz bag
of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite
size pieces on angle A handful
of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1
carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
Roll a thumb -
sized piece of the marzipan into a small ball and then into a sausage shape, tapering at one end to create a
carrot shape.
2 tbl
of olive oil 5
carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite -
sized pieces 1 28 oz can
of crushed tomatoes 1 c
of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag
of whole wheat egg noodles
3 cloves
of garlic, smashed 3
carrots, sliced into 1/2 inch
pieces 3 sweet potatoes, sliced into medium
sized pieces 2 stalks
of celery, chopped 1/2 medium
sized onion, diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion salt 1 pinch
of red pepper flakes 1 crushed bouillon cube
Ingredients: 3 pealed cloves
of garlic 5 cm
piece of ginger 2 big cups
of yellow Lentil 2 spring onions 1 fresh tomato 3 medium
size carrots Chopped lemongrass Salt, black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan over a -LSB-...]
4 cups mixed veggies cut into bite
sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large
carrot, grated 1/2 cup chopped green onions 1 bunch
of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)
1 clove
of garlic, minced 1 - inch
piece of ginger, minced 1
carrots, peeled and thinly sliced 1 small head
of cauliflower, chopped into bite -
sized pieces 2 hand fulls
of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit
of heat) 2
pieces of baby bok choy, thinly sliced
Spread them onto one side
of a baking sheet and then repeat with
carrots that have been cut into bite -
size pieces.
For the ideal crispy - creamy balance, cut winter squash,
carrots, or sweet potatoes into bite -
size pieces, then toss with olive oil, salt and pepper, and a dab or two
of harissa or a shake
of curry powder.
• 3 tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2 onion, chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4
carrots, cut into bite -
sized pieces • 1/2 head
of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for garnish
Ingredients *: 2 T Olive oil 2 T Sesame oil 5 cloves garlic — minced 1 package extra firm tofu — cut into bite -
sized pieces 2 stalks
of broccoli — cut into bite -
sized pieces 1
carrot — chopped into bite -
sized strips 2 T Tamari Cayenne (red) pepper flakes 3/4 — 1 C natural peanut butter 4 - 6 servings
of brown rice (I used Instant brown rice) Handful
of crushed peanuts (optional) * Please note these are approximate amounts.
I am finding that he seems to be more likely to eat if everything is cut into bite -
sized pieces — i.e. a PB&J sandwich cut into tiny squares; small chunks
of fruit as well as grapes or cherry tomatoes or mini
carrots; small crackers; etc..
Almost any food that is healthy and nutritious and has a soft texture makes a good finger food, if it's cut small enough: diced pasta; small
pieces of well - cooked vegetables such as
carrots, peas, or zucchini; and pea -
sized bites
of chicken or soft meat.
Ingredients: 1/2 medium
sized butternut squash, peeled and cubed 1 medium
carrot, scrubbed & cut into 1 inch
pieces 1 small onion, diced 1 tbsp
of coconut oil or ghee 1 clove
of garlic, minced 1 inch
piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
I found a recipe online that looks tasty and contains 1 bunch Kale, 5 large
carrots, 1 large cucumber, 1 large granny smith apple, 1 large lemon, and a thumb
sized piece of ginger.
I even learned something new - how to roll
carrots so that all I f the
pieces are
of equal
size.
Grab a colorful variety
of your favorite root vegetables:
carrots, beets, potatoes, squash, parsnips, or whatever sounds good to you, chop them up into bite -
size pieces, toss them with some oil and seasonings, and roast away!