May 2018 Recap

I feel like I got verrrrry pregnant this past week. 31 weeks in, ~9 to go! We had a fun long weekend with the family from Maine staying over and then the local family for a birthday/memorial day bbq. This month Mr. J and I had a date at a new-to-us restaurant and we all went to our fav Chinese restaurant we don’t get to all the time.

This month I was really into this coconut shrimp. Ohh it was just so good. I haven’t made it since but really need to work it into my next meal plan. Sweet but crunchy as well as juicy and fresh.
The Three Bite Rule - Coconut Shrimp Tacos with Mango Salsa
Baking itsn’t always my jam but I made Mint Chip Coconut Macaroons and was worried when some liquid kind of spread out but they turned out great!
The Three Bite Rule - Mint Chip Macaroons
Grain Bowls are a go-to for me so I rounded up a bunch.

The Little One:

He’s 100% potty trained. I’ve considered him trained for months, but now he is even at night time. Woot woot! He has been doing a great job listening and I appreciate that so much. I’m trying to capitalize, vocalize, and praise how appreciative I am. Aside from going outside, we’ve played a lot of magna-tiles and dinos this month. Breakfast sausage has been a hit with him this month. He’s been learning about insects and spiders at pre-school and always has been sharing a lot of facts.

Bump Update:

7 1/2 months in! I passed the glucose test, which was pretty expected, but great nonetheless. I’m much more uncomfortable and still sleep is what it is. Overall I’ve been feeling ok, just more tired lately. I keep thinking I want avocado and then when I get them home, I’m not really into it. All I want is what I can’t have: sandwiches & caffeine.

This Year’s Goals:

Year of the candle: I didn’t get one in May. I was enjoying my last few and didn’t think I reallllly needed one.   
Cook more appetizers/snacks:
I made honey mustard dip for soft pretzels
Taking time to blog thoughtfully: 
ehh, this wasn’t really something I focused on.
Journal the cute moments of my little one: I’ve enjoyed his way of suggesting something: I was thinking maybe we should go outside?
What I’m reading: 
 I read The Hate U Give and thought it was really well written as a YA novel. 
What I’m watching: 
we watched The Post which was fantastic. Free press is so crucial.

Breakfast Inspired Risotto

I made risotto the other night with bacon, white cheddar, everything bagel seasoning and topped it with a fried egg and I cannot be more excited about it. I made it back in 2014, according to instagram, but didn’t blog it since I didn’t make it up. I am now realizing this was the genius idea of We Are Not Martha! Hers is bea-u-ti-ful with a lovely poached egg! There are about 10,000,000 variations on pinterest too! I knew mine had to be all about the Everything Bagel Seasoning!
The Three Bite Rule - Bfast Risotto

It is so delicious prepared as risotto- maybe because the sticky rice seems like oatmeal texture? The everything bagel seasoning MAKES this. Do not skip it! I make my own or I’ve heard it is at every grocery store now. At first I gave the little one avocado instead of an egg but he ate so much of my egg that we made him his own and he ate it all. Eggs can be hit or miss so I love whenever he eats it up!

Bacon & Cheddar Risotto with Everything Bagel Seasoning & an Egg (for 3-4)

Ingredients:

1 cup arborio rice
2 cups chicken broth
3/4 cups water (or white wine)
6-8 strips of bacon
1 cup white cheddar, shredded
2 tablespoons Everything Bagel Seasoning (here’s my recipe)
4 eggs

Directions:

Prepare the risotto according to the package. Mine went into the pressure cooker for 6 minutes.
(if cooking risotto in a pot: In a large saucepan, saute some olive oil over medium heat. Add in the rice and stir regularly for a few minutes to toast it, then reduce heat to medium low. In a medium saucepan, heat the liquids to low heat. Add a ladle of liquid to the rice cooking until absorbed. Continue adding, stirring, and simmering until absorbed. Cook for ~20ish-30 minutes.)
The Three Bite Rule - Bfast Risotto
While risotto is cooking, chop the bacon into bite-sized pieces and pan fry until crisp. Then drain on paper towel. (spoon a little bacon grease into the risotto…I won’t tell.)
When the risotto is cooked, add in the cheese, bacon, and about 3/4 of the everything bagel seasoning.
The Three Bite Rule - Bfast Risotto
Gently stir to incorporate without breaking the bacon too much.
The Three Bite Rule - Bfast Risotto
Fry the eggs and serve on top of the risotto.
The Three Bite Rule - Bfast Risotto
Top with additional everything bagel seasoning!

This was dinner and was ohh, so, delicious. I took leftovers as lunch the next day with a hard boiled egg. I added tons more Everything Bagel Seasoning and after I warmed the risotto (not the egg – ewww – weird) I dumped some grape tomatoes with a drizzle of Italian dressing on top of my leftovers too. The cool and acidic tomatoes with the warm decadent risotto were fantastic.
The Three Bite Rule - Bfast Risotto

Risotto is the best, though tricky for a crowd. It seems like the perfect meal for 1 if you halve it!  Or you could turn leftover rice into this to revamp some leftovers! I’ve made the same general idea swapping arborio rice for other grains, like as a farro bowl.

Mealtime for our Family & Preschooler

Our little one is an eater. He’s seriously into food and has quite the appetite. I can’t get over how much food he can put away! I’m no expert, this isn’t a how-to, all kiddos are different but here is what’s happening in our kitchen/at our table at this season of our lives. Let’s start with the fact that he’s into food and doesn’t question different textures- that’s him as a person. I’m coming at mealtime from my own perspective, not a one-size-fits-all with a hungry kid who likes to eat and as a Momma who values food, cooking, and meals. This guy forgave us after the first 5 weeks of life when he really would have benefited from a supplement of formula sooner, and has been eating non-stop ever since. Fed is best, but that’s another story.
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Timing of Eating & Milk:

On weekends, he eats breakfast soon after waking- often 8ish. His bfast of choice is waffles/dry cereal/toast and fruit. Mid morning milk. Lunch is mid-day. He’ll always pick peanut butter & jelly, if available, with tomatoes/cukes/apples etc. After lunch he has a little digestion time and then a 2-ish hour nap. Milk after the nap. Dinner tends to be somewhere between 5:30-6:15 with milk before bed, and he’s in bed @ 7:30ish. We don’t offer snacks so he doesn’t really ask for them – milk is pretty much fulfilling this. Sometimes we’ll offer a snack if he’s up earlier from the nap, also if we’re going to go out for an errand or something.

Weekdays he’s up earlier and daycare does a mid-morning snack and an after-nap snack usually. I wonder if since we’ve packing lunch at daycare his whole life, that has been part of him knowing he can only eat what’s served- no substitutions.

Meals:

We’ve worked hard to give him what we eat, without substitutions. The motto at our table is “you don’t have to eat it”. He doesn’t have to finish anything but there’s no substitutions. We caught ourselves when he was smaller sometimes adding to his dinner if he wasn’t eating much. He also noticed and we nipped that. I do think we’re mindful of there being a few things on his plate, and we know what he’ll definitely like- like a random raw veggie I’m assured he’ll eat. We point out what each thing is so he’ll have the vocabulary of food and to have a second to see & understand what the meal is. I’ve tried to be in the habit of saying “you’re not hungry for eggs right now? maybe next time.” versus “you don’t like it?”.

Most days we all sit for breakfast together- each eating whatever our breakfast of choice is. Most nights we all eat together. If possible, I give him a head start since it takes him longer. I’ve been working hard to prep most dinners in advance so there’s less to start on weeknights at 5:45pm and so he can start, and Daddy and I join in and eat the same thing when he’s home off the train. One weeknight per week we do “anything goes” so we might eat different dinners – leftovers/eggs/something quick. Friday nights are takeout & DVR for the grown ups so he’ll eat first and we eat when he goes to bed. We cherish this ritual- as much as cooking and eating together.

For us, parents decide what’s for dinner, and when dinner is. Our kid can decide which things he wants to eat, and how much. He can have 2nds, 3rds of anything but not anything different than the dinner. Holidays/parties/etc all bets are off. I notice he eats less at a bigger family meal, but that’s fine.

In the kitchen:

He likes to be on a stool at the counter. Sometimes he can “help”, like putting the chopped veggie from the cutting board onto a pan to roast. I show him foods as they’re cooking. It is important to me that he sees what something looks like raw, or the stem, etc. Just the other day I gave him an avocado pit to touch- he thought it was hysterical. To get into the mindset of the meal being ready, often we’ll have him pick his plate/bowl which he can reach. He doesn’t get to decide what’s for dinner, but he can choose a plate. Here he is “taking a picture”….wonder where he got that idea ;)
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At the table:

He’s in his highchair pulled up to the table. He needs the reminder to use his fork/spoon. I’d estimate he eats 80% of foods with silverware. Most meals he needs reminders not to play with any food, and to keep his legs down and stay pushed in. For now, he doesn’t mind at all to wear a bib. Because of our dogs, we strive for all food to be eaten at the table, still sometimes the lab needs to be separated from eating crumbs off the toddler’s lap the entire meal!

Favorites:

Pasta, avocado, beans, peanut butter & jelly sandwiches, waffles, rice, yogurt, feta cheese, all fruits, tomatoes, cucumbers, carrots, sweet pickles, muffins, mustard, applesauce, quesadillas, and the list goes on. He’s less interested in meat at the moment. Eggs are hit or miss. He finds lettuce hard to chew. Below he forsake the fork for his Christmas dessert of cheesecake with cherries.
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On variety:

I shoot for variety for us all, but for him especially. I want him to see that foods he likes can look different. Cheeses, pasta shapes, rice/grains etc don’t just look one way, and we don’t only eat them with one flavor. It was messier, but I gave him tiny soft tacos the other night and he did great holding and biting them. I wondered what he’s think about a white bean/tomato/spinach thing with polenta and he ate soooo much of it. As much as I want him seeing and experiencing new food, he still surprises us with what he’s into sometimes.

Here’s this week’s menu:

Sunday: was the Patriots playoff game so we had “sports snacks” Cheeseburger Layer Dip & raw veggies with dressing.
Monday: White beans with tomato sauce & spinach and polenta cakes – he went to town and ended up eating what would have been my leftovers for lunch!
Tuesday: Tacos (mine = ground pork, T & Daddy = ground beef) with avocado, tomatoes, cheese, salsa inside, and some Mexican Street Corn on the side.
Wednesday: Rigatoni with creamy tomato sauce
Thursday: Chicken wraps with sweet potato fries
Friday: takeout for us parents and something easy- maybe a quesadilla or mac & cheese for T.

#MeatlessMonday

I quietly instituted Meatless Mondays at our house. I sort of regularly planned or scheduled a meatless meal during our week but back in November I consciously planned them for Mondays and tried to keep them varied. I mean, pasta seems like the easiest & fastest dinner without meat and is a favorite food of mine so I might have been happy to eat pasta every Monday night! There were still a bunch of pastas on my Mondays but everything has felt different so far! Summer definitely seems like an easier season but it is a good habit I hope to keep up.

The verdict? So far so good! They don’t have to be Mondays necessarily, but I did totally find it helpful for speedier meals to start the week! I’ll keep at it and maybe it’ll stretch me to be more creative. We could definitely eat more veggies.

Here have been some of my favs:

Fall Fettuccine with Roasted Squash, Sage, & Alfredo
The Three Bite Rule - Fall Fettuccine
Baked Falafel Bowls
The Three Bite Rule - Falafel Bowl
Bean & Cheese Quesadillas/Burritos – I froze a few burritos with beans, 2 cheeses, brown rice, and corn for lunches too!

Kale Pesto over Gnocchi
The Three Bite Rule - Kale Pesto
Shakshuka
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Spaghetti w/ Tomato Sauce- I was solo parenting and had strep- the worsttttt. A 2-ingredient dinner was perfect- using my fav Kitchen Ready Tomatoes of course.

Grilled cheese & Tomato Soup – this may have been the first time the little one ate soup. He was into it!

Bfast for Dinner: eggs & hashbrowns

Veggie Calzone with Fire-Roasted Tomatoes
The Three Bite Rule - Fire Roasted Veggie Calzone

Tortellini

Fish tacos with Pear Pomegranate Salsa
The Three Bite Rule - Pomegranate Pear Salsa

Sesame Noodles & Edamame
The Three Bite Rule - Sesame Noodles
I think that’s been most of them so far. It was also refreshing for a busy season to rely on many tried and true favs and not focus on new concepts and blogging all of them.

A bunch of my lunches tend to be vegetarian- quiche, soup, crostini, jazzy grilled cheeses, etc but it was good to be mindful to focus dinners around the theme.

A few other ideas that’ll hit next are some pizzas/flatbreads, Mexican things, more soups, and eggplant. I’m just not craving salads while it is 10-degrees around these parts. Any other cold-weather meatless meal ideas for me? Fish & mushrooms aren’t always favorites for all of us at our house.

Asian-Inspired Burgers with Teriyaki & Pineapple

Burgers on the grill can continue right up until the snow falls here in New England – or year-round in our house. The fall is a great time to grill because the air isn’t 100-degrees plus the heat of the grill. Lovely! This burger gets brushed with teriyaki sauce after it cooks and has grilled pineapple, crispy wontons, cucumbers, and a sriracha aoli. Yum!
The Three Bite Rule - Asian Burger

Asian-Inspired Burgers (for 3)

Ingredients:

3/4-1 pound of ground meat (I used ground pork)
1/2 teaspoon teriyaki marinade (double if using teriyaki sauce)
1/2 teaspoon sesame oil
1/2 teaspoon rice wine vinegar
salt & pepper
1-2 slices of fresh pineapple
1 tablespoon sriracha
1 tablespoon mayo
1/4 of a cucumber, sliced thin
1/4 cup crispy wontons (found near croutons/salad toppers)
3 hamburger buns

Directions:

Preheat the grill while seasoning the meat.
Add the teriyaki marinade, sesame oil, and rice wine vinegar to the meat & form into patties. Sprinkle salt & pepper on either side. Grill to desired cook- depending on the ground meat.
When the burgers are almost cooked, grill the pineapple for a minute  on each side.
Mix together the sriracha & mayo.
Brush the burgers with the teriyaki marinade and chop the pineapple.
Assemble the burgers with sriracha mayo on each bun, cucumbers on the bottom, the burgers and grilled pineapple. Add some  crispy wontons on top.
Enjoy!

The Three Bite Rule - Asian Burger

Teriyaki marinade is pretty strong, since it is meant as a marinade so go light when topping the burgers. Teriyaki sauce (sold near soy sauce) doesn’t have the same sticky/sweet consistency but would be good flavor if you don’t have a use for a whole bottle of marinade. I loved the flavors here and just served some edamame on the side for a quick dinner. It was GREAT for variety of flavors this week!

Psssst! Have leftover teriyaki marinade & pineapple? I’ve used both for a fun teriyaki grain bowl! I liked the subtle kick from the sriracha but might have used even a bit more. I think I had a 1:2 mayo/sriracha ratio but suggest a 1:1 above.

March 2017 Recap

My birthday month was a good one! I seriously ate birthday cake for a week. As March draws to an end, I’m very ready for spring though work is getting nutty. Mr. J and I had a little getaway to Foxwoods for a little gambling, and a lot of catching up with my college roomies + spouses. We ate at Guy Fieri’s Kitchen + Bar and loved it!

My grain bowl obsession continues! I loooved this pilaf, grilled chicken, avocado, bacon, & honey mustard bowl. Annnd then I made a teriyaki one with grilled pineapple.
The Three Bite Rule - Rice Pilaf & Honey Mustard Grain Bowl
Chicken Caesar Pasta was such a hit. Loved it.
The Three Bite Rule - Chicken Caesar Pasta
I baked! We had a snow day and this Blueberry & Cream Cheese Pastry was perfect.
The Three Bite Rule - Blueberry & Cream Cheese Breakfast Pastry

The Little One:
He’s been throwing around some funny phrases, like “I think so” and “ummm” when he’s thinking. There are more and more sentences happening! We had a dry spell for avocados so he’s really hoping ties aren’t cut between our government and Mexico. He had a sleepover with the grandparents and loved it. I got some re-fillable pouches for applesauce and yogurt and those are such a hit.

Monthly goals:

Year of the seasonal decor: I JUST got this awesome felt pom pom garland that is around a twiggy wreath for springy Easter decor! Yay!!
do more dinner prep more in advance: ehh. speedy dinners are def happening and I’m using up the comfort food.
read more (and always carry my book on me): I read Brain on Fire with bookclub and Girl at War.
watch more movies: we watched Girl on the Train, which was wayyy more intense for Mr. J who hadn’t read the book.
cook more fish: nahh. Maybe in spring this will actually happen?
focus on clothes that I really like: no new clothes this month

Easy, Cheesy Polenta with Meatballs

Polenta is the ingredient I always forget will provide the variety to a weeknight meal we all need. Rice takes forever. Pasta seems overdone. Polenta? Yeah polenta cooks in just a few minutes. I like it soupy to be spoon-able. I used pre-cooked turkey meatballs, zucchini and a really quick sauce. Poof! Dinner!

The Three Bite Rule - Easy Cheesy Polenta

Ingredients:

6 meatballs
3 cups chicken or vegetable broth
1 tablespoon tomato paste
1 zucchini, chopped
1 cup dried polenta
1 1/2 cup water
1/2 cup gruyere cheese,  shredded or chopped
1/2 cup milk

Directions:

In a large skillet over medium heat, add the zucchini and tomato paste to cook for about 4 minutes.
The Three Bite Rule - Easy Cheesy Polenta
Add in the meatballs, 1 cup of the broth, and salt & pepper. Bring to a low boil and cook for about 8 minutes until broth reduces a bit.
The Three Bite Rule - Easy Cheesy Polenta
In a medium pot, add the polenta, butter, 1 cup of broth, 1 cup water and bring to a boil for 5 minutes.
Reduce heat to low and stir in the milk and cheese.
The Three Bite Rule - Easy Cheesy Polenta
Spoon polenta in to the bowls, then top with meatballs, zucchini, and the sauce.
Enjoy!

The Three Bite Rule - Easy Cheesy Polenta

Pad Thai with Chicken or Shrimp

I’m so glad I made this and that I tried! It seemed like something I should leave to the pros, but DO IT! It was so easy and I’ll totally make it again. Mr. J has recently gotten into pad thai and that’s precisely what inspired me to make it at home. That, and some shrimp in the freezer who gave me a little nudge. Also these noodles cook so quickly – everything I need for a weeknight meal! Who doesn’t looove a meal that gets all. the. toppings.

Shrimp Pad Thai - The Three Bite Rule

Ingredients:

6 shrimp & 2 chicken tenders
1 package (9 oz) Refrigerated Asian-Style Noodles (that’s what they’re actually called – in the produce area – mine were soba but “Chinese Style” were sold out)
1 red pepper, chopped into match sticks
1 egg
1/4 cup brown sugar
1/4 cup soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon minced garlic
1-2 cups bean sprouts
chopped cilantro, to taste
chopped peanuts, to taste
wedge of lime

Directions:

Boil salted water for the noodles.
Pan saute the chicken with salt and pepper over medium heat until cooked through in a large pan. Remove from the heat and quickly cook the chicken. Remove from the heat and set aside.
Mix together the sauce: brown sugar; soy sauce; rice vinegar; lime juice; fish sauce; and garlic. Whisk and set aside.
Saute the red pepper and when partway cooked, move to the outside and scramble the egg in the middle.
Shrimp Pad Thai - The Three Bite Rule
When the egg cooks, add in the bean spouts and cooked noodles – straight from the water once they’re done – save washing a colander!
Shrimp Pad Thai - The Three Bite Rule
Bring to medium heat and add in the sauce. Cook for about 3 minutes tossing to coat well.
Shrimp Pad Thai - The Three Bite Rule
Shred the chicken and mix in. Add the shrimp in and toss well (or serve the protein on the top).
Serve with chopped peanuts, cilantro, and lime. Enjoy!
Shrimp Pad Thai - The Three Bite Rule
Omg. So good! My noodles were too thick (think soba, not uber thin). The sauce was sooo delightful. It was perfect. I was afraid it might be drippy or something. It was spot-on.

SPOT-ON!

We’ll totally have this again. Mr. J was pretty pumped! The babe loves slurping long noodles and we love seeing that! I realized while writing this that ‘poon was coming out in my head…toddler talk is real. Anywho, The peanuts, cilantro, and lime maaaaaade this. I love toppings! I don’t pretend to know what authentic pad thai is like, but this beats take-out!

What I Ate: Peanut Sesame Noodles

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I totally didn’t make this up by any means but there are lots of recipes out there. This is great warm or cold and for a very “pantry” dinner it is per-fect for those too-hot-to-be-creative or meals on a budget or what-the-heck-is-for-dinner meals. I wasn’t going to blog it, because hello, I’m sure you’ve seen this before or can find it 1,000 places. Every time I make something new and decide not to blog it I regret it. So, here’s a blogged the minute before taking a bite:

The Three Bite Rule - Peanut Sesame Noodles
I mixed it right in the bowl I served it in. This is real life. Whisk together the sauce and mess with the ratios to your taste. I used this recipe to start with. I had to share it because it was tasty and we ate every last noodle and the little guy, who was finishing dinner gobbled up a bunch of this!

Ingredients:
Spaghetti
Peanut butter
Soy sauce
Sesame Oil
rice vinegar
minced ginger
minced garlic
tiny bit of sriracha
sesame seeds & green onion to garnish

Directions:
Boil salted water for the pasta.
Whisk together peanut butter, soy sauce, sesame oil, rice vinegar, ginger, garlic, and sriracha.
Cook the pasta to al dente.
Mix most of the sauce into the pasta. Toss and add remaining sauce.
Enjoy!

The Three Bite Rule - Peanut Sesame Noodles

It was mild but additive. Interesting but comforting. Silky but with a small crunch. So good. I used black sesame seeds I recently re-descovered from sis’ trip to Japan a while back. I’d have loved sliced cucumber, chopped peanuts, and edemame on the side. Tonight it was just this and that was lovely.

I will absolutely make this again to munch with Mr. J while we watch the little one slurp long noodles beaming with pride when the whole thing makes it into his mouth.

Southwestern Sweet Potato & Black Bean Patties

These sweet potato patties were served at work for lunch and I knew I had to recreate at home. They can easily be a veggies burger, or bake them up as little patties or balls and nobody will even cringe thinking they’re eating a veggie burger! haha just kidding. Well, maybe kidding. If you’re comparing these buggers to a burger, they will definitely not seem the same. If you’re into sweet/smokey flavors then these will be a hit. The chef at work used this recipe from Minimalist Baker. I tweaked mine slightly for a bit more of a southwestern twist.

The Three Bite Rule - Sweet Potato & Black Bean Patties
I mixed up a big batch and Mr. J and I ate them in ball form over salad, the little one munched his in pieces. I formed a few into patties and froze them for another time. I baked them all and just turned a few times for a crisp exterior. Yum.

based on Minimalist Baker’s recipe
Ingredients:
2 sweet potatoes
1-1 1/2 cups brown rice
1 can black beans
3/4 cup corn
1/4 cup cilantro, chopped
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
1 tsp Worcestershire sauce
1/2 tsp liquid smoke
drizzle with sour cream/salsa/liquid smoke as dressing

Directions:
Boil/bake/microwave sweet potatoes until fully cooked.
Cook the rice.
Rinse the beans. Add half into a bowl and mash with the back of the spoon. Then add in the other half of the beans and the rice goes in.

The Three Bite Rule - Sweet Potato & Black Bean Patties
Preheat the oven to 375-degrees.
Add the cooked sweet potatoes and corn, then cilantro, paprika, cumin, finally chili powder. Mix well (I used my stand mixer but a spoon would be fine too). Add a splash of Worcestershire sauce and a splash of liquid smoke and mix again.
The Three Bite Rule - Sweet Potato & Black Bean Patties
Form into patties, burgers, or balls. Then bake on a sprayed baking sheet for 30 minutes, flipping halfway through.
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Enjoy!
The Three Bite Rule - Sweet Potato & Black Bean Patties

I love the smokey flavors from the paprika, cumin, and liquid smoke. The corn and cilantro seem quite fitting here without quite being a taco salad. I kept the same flavors going with a little smokey dressing of sour cream, salsa, and liquid smoke. and tossed together some greens, tomato, and avocado.
The Three Bite Rule - Sweet Potato & Black Bean Patties
These are good on their own or on salad, or I’d totally warm in the toaster oven and then pop a patty into a pita pocket. I’m glad to have a few more stashed in the freezer. Coming up with lunches for the babe that can be eaten cold and to keep some variety takes some thought. The babe liked them and had his just alongside some chopped tomatoes & avocado. I appreciated how filling they were and I threw a bag of instant brown rice in the boiling water with the sweet potatoes. Boom. 2 foods, one pot.