Almond-Tomato Pesto Green Beans and Mashed Potatoes

Dinner

Today we went for comfort food. Mashed potatoes and green beans in tomato pesto sauce. First, to make the pesto, I baked 1 pint of cherry tomatoes in 450 degree F until blistered (about 10 minutes each side). In my magic bullet blender I finely chopped 1/4 cup almonds. Then I added 1 clove garlic, 1 tbsp Apple Cider vinegar, 1 tsp olive oil, 1 tsp paprika and the roasted tomatoes. I had a little red bell pepper in the fridge so I threw it in the mix too. I blended the mixture until it formed a paste. This pesto can be made in advance and kept in the fridge for a day or so. The green beans were simply sauteed in a non-stick skillet with a drop of canola oil in medium-high heat until just soft enough but still crunchy. I made basic mashed potatoes with cashew milk and a little non-dairy butter.

Earlier today...

For his mid-morning snack, baby had cucumber sticks, apple sticks and raisings, and a serving (1/4 cup of rice cereal O's. For lunch, a hummus sandwich.

Today's summary table

*Based on table 17 Diet Plans for Vegan Children from The Vegetarian Resource Group (http://www.vrg.org/nutshell/kids.php) skewed for lower age range (ie. Between 1 and 3 years of age, used lower range for 16 month old).

Nutrition data (Dinner only)**

1/2 cup green beans
Protein 1 g
Calcium 28 mg
Magnesium 13 mg
Phosphorus 20 mg
Potassium 107 mg
Vitamin C 2.8 mg
Folate 16 mcg

1/8 cup almond pesto
Protein 2.6 g
Calcium 33 mg
Magnesium 33 mg
Phosphorus 59 mg
Potassium 91 mg

1 cup mashed potato
Protein 4.1 g
Calcium 44 mg
Iron .55 mg
Magnesium 40 mg
Phosphorus 101 mg
Potassium 685 mg
Vitamin C 22 mg
Niacin 2.5 mg
Folate 19 mcg
Vitamin A 92 mcg

** USDA.gov
http://ndb.nal.usda.gov/ndb/foods?qlookup=&new=1