The outside is very unassuming. It's a old little strip mall with a liquor store, Mexican bakery, Mexican grocery, and a wings joint. Not too enticing. Even the inside of the restaurant is low key and humble. The food, however, is delicious. I looked high and low for reviews and menus from Vatica before we went, only to find that there is no menu. I LOVE that. You eat what they have prepared for the day, so it's always fresh, and I'm gonna guess, always tasty. 

When I looked around for reviews, I found a few on several food blogs that helped. I hope that this review can help you make the decision to come to Vatica, too. We had a skeptic on our hands when we arrived....

Kenley wasn't sure at first. She loves to eat out though, and we make sure that she eats in restaurants at least two or three times a week. The owner greets you at the front and answers any questions you might have. He's funny and warm, and very welcoming. Kenley had a little stranger anxiety at first, but got over it by the end of our meal. Typical 15 month old problems :)

From what I understand from reviews, this is authentic Gujerati (West Coast of India) Cuisine. You sit down and they bring out the daily "Thali", or plate, consisting of several dishes.

As you can see, I didn't know what a couple of the dishes were, but I demolished everything on my plate, and was more than ready for the refill cart when they came around. All this for under $10? Amazing. My favorite by far was the Dal. I usually make it with lentils, but this one included mung (moong) beans - which I actually preferred.

Even Kenley got in on the action. She eats curry at the house, but has never eaten it in a restaurant. She had one bite with hesitation....

And then dove into her own little plate for the rest of the meal (while sitting on the table, naturally). Oh, an kids eat free here!

By the end of the meal, we were hiding the raita (yogurt) from her. She was inhaling it! And what kid doesn't love rice, potatoes, and roti? A couple of the dishes were a little too spicy for toddlers, but definitely not for adults. They were all seasoned wonderfully and perfectly spiced, in my opinion. 

By the time I we had asked for seconds, we could barely finish our plates.  The flavors, spices, and portions were right on. The roti was warm and chewy. If you like Indian food, you'll love Vatica. It's not fancy by any means, but it's fast, yummy, and filling.

And it's toddler approved!

Enjoy!

VATICA is located at 1475 Terrell Mill Rd SE  Marietta, GA 30067, on the corner of Powers Ferry and Terrell Mill Road near the new LA Fitness. 

We try to keep Kenley's meals pretty balanced. She has a starch, some veggies, a little protein, and fruit at most meals. I don't buy "kids" food for Kenley. I do, however, try to make a large portion of pasta, rice, quinoa, etc, for her on the weekends that we can grab for a quick dinner during the week after we get home from work/daycare. Almost every dish I make for her includes peas. She LOVES them, and will never turn them down. 

The good news is, we like peas, too! This dish could easliy be doubled and used as a side dish for your meal on a busy weeknight. If you don't like peas, add in roasted broccoli - that would be delicious! Don't leave out the parsley, the kids won't know it's there, and it's super healthy! Click here to read about all of the nutrients in parsley.

This pasta will stay in the fridge for about 5 days. It is the easiest go-to meal a Mom can have in their arsenal. Here is what a typical lunch (on the weekend) for K looks like. Pasta, some blueberries, a few steamed carrots and water:

If this was dinner we would add a glass of milk and some protein, too. Can't get much easier than that! 

I hope this dish makes it to your toddlers' plates soon...enjoy!

BUTTERY ORZO WITH PEAS, PARSLEY, AND PARMESAN

2 adult servings, at least 4 toddler servings

1 cup orzo

1 cup peas

1/4 tsp garlic powder (or a clove of fresh garlic, minced)

1/4 cup parmesan

2 tbs salted butter

2 tbs fresh chopped parsley

pepper, to taste

Cook the orzo according to package instructions, drain. Add in remaining ingredients and serve.

You shouldn't need salt because of the salted butter.

I will have a longer blog post for you later in the week (maybe tomorrow?), full of photos and a couple more recipes. For now, I wanted to start back with a great avocado recipe that is so quick and easy. Huffington Post featured my Baked Avocado Fries in a post on "Baked Avocados: 12 Ways to Grill and Cook Them" yesterday. Pretty exciting! In honor of that, I've decided that it's time to get back to it. 

My girl eats hard boiled eggs like apples - she can't get enough. This is a healthy and easy way to make a yummy lunch or dinner that the whole family will love. And if you buy the pre-cooked hard boiled eggs from Trader Joes, this meal takes less than 5 minutes to prepare!

This recipe is made a little lighter by only using half of the egg yolks. The other half I gave to our pups, but you can always save them for a high-protein snack for the kiddos.  The dressing couldn't be easier....one avocado, some vinegar, a little greek yogurt and mayo. Season it up with salt, pepper, and some chives, and your done.

We ate ours in a habenero-lime tortilla (Trader Joes), because that's what we had on hand. You could easily put this between two slices of thick wheat bread with some fresh spinach and tomato. Mmmm. I hope you enjoy this quick egg salad recipe. You can press plastic wrap touching the top of the salad and it will keep overnight in the fridge.

Recipe adapted from Skinny Taste.

We've had some nice weekends here in GA, but I'm ready to get outside and bundle up. Baby girl is 10 months old, and we are soaking up every second...I think it's going to be an awesome Fall.

Since Kenley eats what we eat, I try my best to make meals that I think she'll like, too. The kid likes everything so far...curry is one of her favorites!  I rarely make a "kids meal" for her at dinner (Do you know we are the only country that has those?), I just heat up leftovers and she's perfectly happy. I know it's hard to think of meal ideas for babies and toddlers, so I'll show you a food day in the life of Kenley next week.

Needless to say, this is a very kid friendly meal. Organic chicken, TONS of veggies, some cheese and milk....all topped with fluffy biscuits. Comfort food at it's finest!

The filling is super easy and creamy, and it doesn't use the yucky can of creamed soup. Score!

My plan was to make my own biscuits, but when you start cooking at 7:30 - making the entire thing from scratch isn't really an option. We opted for Grands biscuits from the can. Topped with black pepper and more parmesan.

I have to say, that next time, I would peel off half of the layers in each biscuit. They got HUGE, and soaked up a lot of the filling. It was still really good, but next time, I'd go for less biscuit. :)

The addition of parmesan in here really makes it!

I spy some filling!

We all had this for two meals. It was delicious! You can easily substitute beans for chicken, or pie crusts for biscuits. You won't be disappointed!

BLACK PEPPER AND PARMESAN CHICKEN POT PIE

3 organic chicken breasts

1 qt veggie or chicken stock

2 ribs celery, chopped

1 onion, chopped

2 large carrots, chopped

2 cloves garlic, minced

1 cup frozen peas

1 teaspoon fresh thyme

salt and LOTS of pepper

1 cup parmesan

1 dash worchestershire

1 dash hot sauce

1 tbs cornstarch, mixed with 3 tbs water

1/2 can of Grands Biscuits, split in half

1/3 cup half and half or whole milk

Start by cooking the onion, garlic, celery, carrots in olive oil until soft. Season with salt and pepper. Meanwhile, poach chicken breasts in broth for 10 minutes or until cooked through. Chop chicken in small pieces and add to the veggies, along with the frozen peas and thyme.

Combine half and half with remaining stock and add to the meat and veggies. Add the cornstarch mixture and bring to a simmer to thicken. Add hot sauce, parmesan, black pepper, and worchestershire and taste for seasoning.

Top with halved biscuits. Sprinkle with more black pepper and parmesan and bake for 20 minutes at 350 degrees. Enjoy!

Until I get a million photos uploaded and edited, I have an awesome recipe to share with you. It's easy and oh so yummy. I love any dish with the word "sesame" in the recipe, and this did not dissapoint.

The glaze on the chicken is almost teriyaki-like, and it compliments the quinoa so well. The sugars in the glaze will get nice and dark on the chicken once it's cooked. Just remember that color=flavor people! Don't forget the scallions, they really cut through the sweet and saltiness of this dish.

This meal comes together in 30 minutes, so it's perfect for a weeknight. Enjoy!  

TOASTED SESAME CHICKEN AND QUINOA

serves 4

Adapted from How Sweet It Is

1 cup uncooked quinoa, rinsed

3 garlic cloves, minced

1/2 tablespoon toasted sesame oil

1/2 tablespoon olive oil

2 cups low-sodium chicken stock

2 boneless, skinless chicken breasts, cooked and shredded

6 green onions, sliced

2 tablespoons toasted sesame seeds

dressing

3 tablespoons olive oil

2 tablespoon toasted sesame oil

2 teaspoons low-sodium soy sauce

Heat a saucepan over medium heat and add 1/2 tablespoon of sesame and olive oil. Add in garlic and quinoa and stir to coat, then toast for 3-4 minutes, stirring occasionally. Add in chicken stock and increase heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover, cooking for 15 minutes, or until water is absorbed and quinoa can be fluffed with a fork. Whisk together dressing ingredients and set aside.

Add in chicken, green onions and dressing, tossing well to coat. Add in sesame seeds and toss once more.

She looks like a toddler to me now. Maybe it's the hair? Usually babies her age don't have much. I'm secretly hoping for pigtails by her first bday :)

She's not crawling yet, but we are 100% ok with that, and really enjoying her NOT being mobile. She's perfectly happy just sitting and playing with her toys and us. 

She goes with the flow and laughs at everything. Even when feeding herself a bottle doesn't go quite as planned...
This kid will eat anything. She is defintiely ours. The spicier the better (not HOT spice, but flavorful). We are still feeding her only whole foods, with the exception of some organic puffs thrown in for practice with her pincher grasp.
Above: a few puffs, white beans, cucumber/yogurt sauce, and rice with tumeric, saffron, and barberries from Iran. 

I will include a post on baby food making under the "baby" page soon....just to help Mom's get out of the rut of feeding babies the same thing. Babies love spices and flavor!

OK, OK. Enough baby talk...let's get on with this recipe. 

Lately, with our hectic summer schedules and a baby going to bed at 7 (we don't start cooking until she is asleep each night), we have been making fast meals to ensure that we are eating by 8ish. Pasta ranks up there with the fastest and easiest of meals, and this one is loaded with fresh ingredients and low fat alternatives. And it takes less than 14 minutes to make (even while taking photos!). You don't get any easier than this recipe. 

The key to this quick and easy meal is using pre-made sauce. I use TJ's Organic Marinara. It's about as homemade and natural as you can get - and it's $1.99. 

Start by cooking you pasta. While that's happening, cut your tomatoes, garlic, and basil. Cook the tomatoes in a saucepan with the garlic for a few minutes and then add in the jar of sauce. Once that has heated through, add in the greek yogurt. The yogurt is an awesome alternative to cream or milk in this, and tastes better in my opinion.

Once the pasta is ready, drain it on top of a bunch of fresh spinach in a colander. This is an awesome trick to cook the spinach without using another pan.

Next, put everything back into the pot with the sauce, fresh basil, and cheeses. I used mozzarella and parmesan.

See, I told you!

I grated the fresh parmesan in big chunks so we could really taste it. Parmesan is one of those things that you have to buy in whole form....it's so much better freshly grated. 

ENJOY!

CREAMY CAPRESE PASTA WITH SPINACH

1 pkg whole wheat pasta (I used penne)

1 jar organic tomato sauce

1 pkg grape tomatoes (halved)

3 cloves garlic, minced

1/2 cup chopped fresh basil

1/2 cup grated parm

1/2 cup shredded mozzarella

1 5 oz pkg fresh spinach

1/2 cup plain greek yogurt

crushed red pepper (optional)

Cook tomatoes and garlic in olive oil on medium heat, while cooking pasta according to package directions. Add in marinara to tomatoes. When heated through, stir in yogurt until combined. Once pasta is done, drain over the fresh spinach in a colander. 

Combine pasta, spinach, sauce, cheeses and freah basil and stir to combine. Serve with garlic bread and more parmesan for passing around the table.

Gorgonzola and Mushroom Risotto - from Foodnetwork.com

Chipotle Black Bean Burgers - from Iowa Girl Eats (image by Kristen)

These were amazing! We served them with guac, and on thin buns, like the photo shows. The next night, we ate them over a bed of spinach - they are perfect either way.

BBQ Chicken Quinoa Bowls - recipe and image from Iowa Girl Eats

This is another great recipe from Kristen! We love quinoa, and this really hit the spot. Triple the protein, y'all (chicken, black beans, AND quinoa)!

I hope everyone has a great 4th of July! Jeff is smoking some pork butts and we have tons of sides ready to go - including my first time cooking baked beans from scratch in the crockpot - so excited!

I've spent some time this month making baby food for Kenley. I'll get into that later this week in the "Baby" section. I did a lot of research through blogs and websites about what to feed Kenley, so I know that it's helpful information for new Moms out there. She's been eating 3 meals a day for over a month, and has only eaten store bought food twice (I was not about to puree prunes).  She loves every veggie out there, so it's really working for us. I also owe you parents out there a cloth diaper post for those that are interested :)

Anyway, I've got a really good recipe for your 4th of July cookout. It couldn't be easier, and is sure to be a crowd pleaser as long as there is cold beer to go around!

I threw the ingredients together for this after seeing a recipe for something similar in Cooking Light. They used the artichoke juices as a marinade, but instead, I made my own with olive oil and red wine vinegar. I like a little richness in my marinade....and it worked.

You can add or subtract any of these ingredients. I threw in some spinach, sundried tomatoes, olives, artichoke hearts, and feta. Tomatoes and red onion would be great - but I was out.

Because this salad has oil and vinegar in it - it's perfect for a cookout. Orzo is great for little mouths, too. Just ask Kenley. It made it's way into her carrots and zucchini puree all weekend :)

Hopefully you'll bite the bullet and make this for the 4th - you won't be disappointed!

MEDITERRANEAN ORZO SALAD

1 pkg orzo pasta (cooked according to directions)

1 bag of fresh spinach

1/2 cup sundried tomatoes, chopped

1/2 cup kalamata olives, chopped

1 container of crumbled feta

1 can of quartered artichoke hearts, chopped

Vinaigrette:

1/3 cup red wine vinegar

1/3 cup olive oil

1/2 tsp dried oregano

salt and pepper

1 tbs honey

Comine vinaigrette ingredients until well combined. Add all other ingredients into a big bowl with the orzo and top with vinaigrette. Toss and chill until ready to serve.

We spent the weekend hanging out with Jeff, getting some quality time in. My sister also came in town! We finally got to take her to Double Zero in Sandy Springs. LOTS of pizza....

On Sunday, we switched gears, and headed up to North Georgia wine country. Wolf Mountain!

Wolf Mountain is definitely one of my favorite wineries in Ga. It's gorgeous, has delicious wines, and a great Sunday brunch every weekend. This weekend they had the 9th Annual Gourmet BBQ Fathers Day Brunch that we attended.

The food was amazing. The menu included lots of BBQ classics, kicked up to a gourmet level.

Here's just a taste of the menu:

Smoked brisket with sweet chili horseradish sauce, BBQ baby back ribs, smokey chicken with peach-chipotle glaze, southern style mac n' cheese, southwestern baked beans, wedge salad, and granny smith apple french toast. YUM!!!!!

Kenley sat with her Daddy and read a book on the balcony, and got lots of kisses.

Then we moved down to the tasting room to try some of their wines. 

Lots of Daddy snuggles...

All topped off with a chest nap on her Aunt. Wine tasting is exhausting!  

I know that Kenley is a lucky girl because she has the most hands on, caring, and fun Daddy around. I couldn't ask for a better Dad for our sweet baby, and I know Kenley will feel the same way when she's older. I think she already does :)

I hope everyone's Fathers Day was filled with family and lots of love!

I made this up, but the stuffing was really easy. Cook some onions, garlic, and peppers together in butter. Season with cayenne, salt, pepper, and Italian seasoning and saute until soft.

Next, add in some whole wheat breadcrumbs and crabmeat and stuff those peppers!

I topped these guys with cheese and baked them for 30 minutes. Dinner was served!

These peppers were HUGE! We were stuffed after just these, and normally we eat a ton.

CRAB-STUFFED PEPPERS

1 8oz container REAL crabmeat

1/2 onion, finely diced

2 large red peppers, tops removed and finely diced

1 large garlic clove, minced

2 tbs butter

1/2 cup whole wheat breadcrumbs

salt, pepper, cayenne, and italian seasoning (all to taste)

1/4 cup shredded cheese (I used italian six cheese)

Cook onions, pepper, and garlic in butter until soft. Season to taste with spices, then add breadcrumbs and crabmeat. Stuff peppers, top with cheese and bake for 30 minutes at 35 degrees.