I am officially the proud owner of a 1-year-old. All of the things I’ve ever done to drive my parents crazy have come back to haunt me. I’ll admit the kid is pretty sweet, she loves to laugh, give kisses and read books to herself. But I do know for a fact, every kid has moments — including mine. They’re called meltdowns. They are typically caused by lack of food or sleep. Food is usually the root of all of our problems, go figure.
My daughter has pretty much slept through the night since day one. I know I’m one lucky chick but trust me when I say the wrath is as strong as ever when this little one’s belly starts to growl.
This distant rumble begins inside of her, you can see the look in her eyes change from a sweet loving little one into a dark boiling volcanic lava about to rupture. Yelling, kicking, crying, throwing anything and everything — and, yes, the throwing is the worst. I have to find a way to make her focus on the food when it’s ready otherwise she throws that too all while in the midst of her hunger rage.
At least I can say we have something in common, a strong love for food and a dark ‘hangry’ side when there is a lack of it. My husband is also a culprit for being hangry, the term used for the uncontrollable anger one might feel when they are past the stage of hunger.
My goal for 2018 is to see less of this hangry attitude. I plan on keeping it at bay by preparing meals ahead of time or finding quick and easy alternatives that are fitting to my little one’s taste buds. I try hard to get her to eat what we’re eating but again back to the revenge of driving my parents nuts, not everything goes the way you’d like it to. And I think like any mom — I worry if she’s eating enough and enough of the right things.
To jumpstart my goal for 2018, I’m starting with breakfast — the most important meal of the day, especially for my little one. The recipe I’ve provided makes for a perfect way to ring in the New Year with a delicious breakfast, or, if you’re sleeping in, brunch. I used my daughter’s favorite fruits but don’t be afraid to switch things up, sweet potato, apple, carrot or pumpkin just to name a few, make for perfect waffles.
Blueberry Banana Waffles
1-1/2 Cups all-purpose or whole wheat flour
1 cup quick oats
3 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup whole milk
1/2 cup full-fat yogurt
3 tablespoons coconut oil or butter
4 ounces of blueberry-banana puree
2 tablespoons brown sugar
- In a large bowl combine the flour, oats, baking powder, cinnamon and salt. Whisk to combine.
- Whisk in the eggs, milk, yogurt, fruit purée, oil and brown sugar. Whisk until well combined.
- Let stand 10 minutes while the waffle iron heats up. If making waffles for baby use two tablespoons of batter to prepare small sized waffles or 1/4 cup for toddler size. Otherwise, prepare waffles as you normally would following the directions based on the waffle maker in use.
- Lift waffles out using a fork, slightly cool and serve with syrup.
*Waffles will freeze for approximately 3 months and hold well in the fridge for up to 7 days.