"Under weakness, you put eczema" - David Brent (the Office)

A post from my partner-in-crime Michelle (A.K.A. the Bean Queen)

Our two year old, Bella, has been a huge inspiration for our family to eat healthy. Her diet is restricted due to food allergies that result in severe eczema. Since she began eating solids at age one, we have had to pay close attention to her nutritional needs. Our four year old, Max, can eat what-ever veggie fare he desires with little to no allergic reactions. The irony of his seemingly endless options for substance, is that Bella actually has the far more expanded palate. Max manages to subsists primarily on wheat products, tomatoes (think pasta sauce), and cheese. We are lucky to sneak anything green past his scrutinizing vision, beans and tofu are YUCK, and we count our blessings when we're able to blackmail him into eating a salad, before his pizza. I like to think of his palate as a work in progress. Bella, however, eats just about anything we put in front of her - primarily all whole food. What we screwed up with Max, we got right with Bella!

Tonight, for Bella and myself, I made a light red kidney bean dish with quinoa. It is a very simple dish with lots of flavor. I think it would be great with corn chips, too.

Light Red Kidney Bean Delight…

1 bag dry light red kidney beans
5-7 cloves of garlic (if you like your garlic, one or two less if not), minced
1 small onion, diced
1 carrot, chopped
2 large tomatoes, diced
1-2 cups veggie stock (depending on how much liquid your in the mood for)
Garlic powder (hey, we like our garlic), salt, and pepper to taste

Prepare dry beans to directions on bag.
Sauté garlic on med-low heat with olive oil first, about five minutes. Be careful to not burn them. Add onions, sauté for another 2 minutes. Add veggie stock, carrots and beans, simmer for about 7 minutes. Add tomatoes, salt, garlic powder, and pepper to taste.

I actually never use pepper ’cuz I’m not a fan. I always end up tasting this dish over and over again until I get the flavor just right - I like my stuff to have a strong rich flavor. I added cooked quinoa at the end because it is a complete protein source. I add the tomatoes for flavor first and foremost, but also because they help the body to absorb iron. Serve this with a side of kale or broccoli, and whoa, a nutrient packed delicious dinner.

Food tip for parents of babies… instead of buying packaged baby food that is specific for the finger eating stages, season some beans instead.

Bella say’s, “I LOVE MY BEE-BEE’S!"