My mom always told me I was really independent as a baby and was always trying to do things on my own. Well, I think Bradford is following in my footsteps in that aspect and has proved that when he is ready for the next step, he lets me know, and there is no turning back. He really has always been that way since he was born. When he was in the NICU and had that tube down his throat, he decided he had enough and just pulled it out on his own, to all of our surprise. When it comes to food, he has proved his independence. At about 7 months, he refused to nurse and quickly weaned. Next, he was doing great with the baby food “mush” until he started refusing it too. He saw table food, and got a few tastes, then decided it was time for him to graduate from the mush. He likes to feed himself and will push away my hand if I try to feed him. So now we’re on pretty much all table food…which has been fun and messy!
We are fortunate to have a little guy who transitions so well, but in some ways it already feels like he’s growing up too fast. Here are some pictures of him eating. Some of his favorites are bananas, sweet potatoes, squash & zuccini, and these blueberry muffins that I’ll include the recipe for at the end. They are delicious and Bradford eats them up:
Yummy Blueberry Muffins that are Kid Friendly:
1 & 2/3 cups quick-cooking oats
2/3 cup all-purpose flour
1/2 cup whole-wheat flour
3/4 cup packed light brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 &1/2 cup buttermilk, keifer, or yogurt
1/4 cup canola oil
2 tsp. grated lemon rind
2 large eggs
2 cups frozen blueberries
2 Tbsp. all-purpose flour
2 Tbsp. granulated sugar (optional)
1. Preheat oven to 400.
2. Place Oats in a food processor and pulse until they resemble a course meal. (If you are in the habit of soaking your oats and/or flour, you can soak this overnight with the buttermilk, keifer, or yogurt, and then add the other ingredients the next day).
3. Add flours and next 5 ingredients (through salt) to oats. Stir well.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture and stir until moist.
5. Toss berries with 2 Tbsp. flour and gently fold into batter. Spoon into muffin cups and sprinkle 2 Tbsp. sugar over top (optional, we left this out). Bake at 400 for 20 minutes or until done.
Makes 16 adult sized muffins, or you can make mini-muffins for kids and freeze the leftovers. Enjoy!