He gets a real treat when I make the big cup soups and he can drink out of the cup like daddy! So far his favorite is the spilt pea.
Don't think that it's all ready made food here though! I have gotten adventurous and come up with some fun stuff! We often have Tacos Thursdays but recently I mixed it up. I took the mushrooms we usually start with for the tacos and added some blackstrap molasses! Rich in iron, calcium, magnesium and other micro nutrients blackstrap molasses added a gentle earthy sweetness to the mushrooms. Now when I cook I often don't measure so much as add to taste but I will try to recreate what I did so you can try it yourself if you wish.
3/4 to 1 pound of mushrooms (I used mostly portobello and some white)
1/3 cup vegetable broth
1/4 cup blackstrap molasses
After cleaning the mushrooms, cut them into your desired size (we have to go small with a little mouth eating with us.)
Heat a large frying pan to medium, add the broth. Add the mushrooms occasionally stirring. As you stir them drizzle the blackstrap molasses over them trying to cover as much of the mushrooms as possible. Continue to stir until the mushrooms are tender.
That's it! I served them with brown rice and a large salad, but you can choose any sides you wish.