Pass the peas, please!


woman, mother, girl, daughter, cooking, kitchenWe know that it can be easy to get stuck in a rut when it comes to feeding our families. When you are contending with picky eaters, time constraints, and sleep deprivation, meal planning and food prep can often feel overwhelming. The BVTMB team along with our sponsor, Healthy Living, is here to provide some fresh perspective and inspiration in the kitchen! From meal ideas to how to feed those picky eaters, we are excited to talk about all things food these next few weeks in our “Growing Up Gourmet, Beyond the PB&J” series.



Pass the Peas, Please!

We’re so proud! The little one has started solid (well, puréed) foods, and we are already impressed with his palette. So far he’s enthusiastically taken to avocado, prunes, watermelon, sweet potato, carrot, green beans, edamame, and peas. And he’s gaped with impatient gusto to get apple and mango in his mouth– right NOW!

Malcolm gets peas everywhere but his mouth.
Malcolm gets peas everywhere but his mouth.

So what the heck can I do with a bunch of leftover frozen peas? I wondered. A bag of prunes? What am I going to do with all this extra puréed mango? (Correction: The puréed mango WITHOUT breast milk already mixed in). Maybe I can make this into dinner and dessert for adults too!

Puréed Pea Soup

1 large bag of frozen green peas

1 bunch of green onions, chopped finely

1 cup stock (chicken, beef, veggie– whatever)

1 cup of half n half (or whole milk)

1 tbsp dill

2 tbsp olive oil

Juice of 1 lemon

  1. Thaw peas and then blend in blender with olive oil, dill, cream/milk, and stock until everything is smooth.
  2. Put mixture into saucepan and slowly heat on medium low. Once it begins to bubble, immediately take off the heat and mix in green onions and lemon juice.
  3. Add salt and pepper to suit your tastes, and serving with a little dollop of sour cream and another little sprinkling of dill never hurt anybody.

Mango-Ginger Yogurt with Pistachios and Prunes

1/4 cup shelled roasted pistachios (either unsalted or lightly salted)

1 cup puréed mango

1 cup Greek yogurt

1/4 cup candied ginger, minced

1/4 cup prunes, sliced thinly

zest of 1 orange

2 tbsp honey

  1. In a large bowl, mix together yogurt, orange zest, prunes, candied ginger, and honey until everything has been well incorporated.
  2. Add mango purée and swirl lightly to create ribbons of mango-y goodness throughout (or if that’s too fussy, just mix the sucker up– it’ll still taste good).
  3. Right before serving, add pistachios so they’ll stay crunchy. And if you’re like us and you always have a bag of ginger snaps in the pantry, crumbling a few of those on top is kind of amazing too.

Yum! And now the big people of the house are happy too!

woman, mother, girl, daughter, cooking, kitchen


Please enter your comment!
Please enter your name here