...with a glimpse of what is on Elena's plate!

I am still going strong with making Elena's food homemade. I am slowly trying to have her eat the same food we eat, however we eat many things she just doesn't have the teeth for quite yet! Not only that, but she eats much healthier than we do and eats vegetables that even I don't eat ;) I could learn a thing or two from her.
So, here's a glimpse into what I have been serving Elena.

Lunch today included soybeans (from our CSA), Great Northern beans (canned), sweet potatoes, leftover banana from breakfast and homemade chicken "nuggets".






Dinner a few days ago included peas, acorn squash (from Grandma's garden), homemade blackberry yogurt and homemade turkey and veggies meatballs.








Here's the recipe for the veggie meatballs. I used ground turkey.
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 - 4 medium carrots, finely grated)
2 medium (not massive!) zucchini, finely grated
1 1/2 pounds lean ground beef
1/3 cup fine dried breadcrumbs
3 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
2 tablespoons Dijon mustard
2 teaspoons finely chopped fresh rosemary (or 1 tsp dried)
2 teaspoons finely chopped oregano (or 1 tsp dried)
2 teaspoons finely chopped thyme (or 1 tsp dried)
1/4 cup finely chopped parsley (nice, but you're okay without it)
1 teaspoon salt
1/2 teaspoon pepper

:: Heat the oil in a large skillet over medium heat, add the onions and saute them for 7 - 10 minutes, stirring often, until they're soft and translucent. Add the garlic and saute for another minute. Add the carrots and zucchini and cook for another 10 - 15 minutes, until the mixture is tender (but not mushy) and sweet. Set aside to cool.

:: Add all the other ingredients to a large mixing bowl. Once the veggies are cooled, add them as well. Using a large wooden spoon (or your hands, if you aren't grossed out) mix everything together until evenly combined.

:: Preheat the oven to 375 F. Have a couple of baking sheets ready, lined with aluminum foil or with a Silpat. Start with slightly damp hands and roll the mixture into meatballs that are about the size of a ping pong ball, or a bit smaller if you want dainty appetizers. Bake for 35 minutes (5 - 10 minutes less if you're going for a smaller size).