As evidenced by the serving of organic carrot mash that ended up on the floor yesterday, the best laid (nutritional) plans can go astray. Greg Johnson of Chef and Father offers this recipe for an easy, all-natural toddler-tested fave.

Organic Chicken Nuggets
Serves four 2-year-olds

Ingredients
1 organic chicken breast (boneless and skinless)
½ c. organic unbleached flour
2 organic eggs (omega-3 enriched), beaten
¾ c. bread crumbs or panko
1 tsp. quinoa flakes
¼ c. olive oil
Pinch of sea salt (optional)
Drizzle of pure maple syrup

1. Preheat oven to 375º.

2. Cut chicken into nugget-size pieces.

3. Season with sea salt (optional).

4. Put flour, eggs, and bread crumbs and quinoa flakes into three separate bowls.

5. Coat pieces in flour, then eggs, and finally bread crumb-quinoa mix.

6. Heat oil in pan on medium-high heat.

7. Add nuggets. Cook for 2-3 minutes until they start to brown.

8. Flip and place in the oven for 10-15 minutes until cooked through.

9. Drizzle with maple syrup and serve.

10. Say McBye-Bye to their processed cousins.

Greg Johnson’s Chef and Father DVD available at Twig Children’s Boutique, 8317 Greenwood Avenue North (206-706-0810 or twigseattle.com); online at chefandfather.com.

STRETCH
8 Limbs Yoga Partner Prenatal Yoga Workshop
What: Learn to relax with the help of yoga postures.
Why: It’ll be a labor of love.
When: Fri., 7:30-9 p.m.
Where: 4546½ California Ave. SW (206-933-9642).

ENTER
Bed Set Design Competition
What: Send Kideko your art and you could win new sheets.
Why: Gives whole new meaning to making your bed.
When: Thru Oct. 15.
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GO
Pacific Science Center’s Día de la Familia
What: Bilingual science demos and live shows, plus craft activities.
Why: Fun is never lost in translation.
When: Sat., 10 a.m.-6 p.m.
Where: 200 2nd Ave. N. (206-443-2001).