Thursday, September 29, 2011

Giada De Laurentiis' Grilled Tofu with Asiago and Walnut Pesto for Mommy and Daddy

I have never cooked tofu before, but this looked so yummy I had to give it a shot. This is so easy to make, and the pesto is delicious!

1/2 cup grated Asiago cheese
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped walnuts
1 tablespoon (about 5 leaves), chopped fresh sage
1 garlic clove, roughly chopped
5 tablespoons grapeseed oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
14 ounces firm tofu, drained and patted dry with paper towels
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
For the Asiago and Walnut Pesto:
Place all the ingredients in the bowl of a food processor. Pulse until smooth.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side.

Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.

Wednesday, September 28, 2011

Reader's Recipe: Black Bean Quesadillas for the Whole Family

This week's Reader's Recipe is another easy and yummy recipe from my friend Sarah. I made these for dinner on Friday, and my little guy loved them (and so did I!)


2 Whole Wheat Tortillas
1/4 - 1/2 avacado (depending on how much you like)
roughly 1/4 c. black beans (or more or less depending on your tastes)
Shredded Mexican blend cheese (you can use reduced fat/light for Mommy, but for Katy I use the real deal)

Set a medium skillet over medium to medium high heat on the stove.

With a fork, mash up desired amount of avacado. Set aside. Again using a fork, mash up desired amount of black beans (if your baby is still little, you might want to use a food processor to get a smoother consistency for the avacado and the black beans)

Take 1 flour tortilla and spread avacado and black beans on. Place the tortilla in the heated skillet. Add desired amount of cheese. Top with remaining tortilla. Press the tortillas together with the spatula. cook for a few minutes, then flip quesadilla to cook for a few more minutes on the other side.

Remove from pan, cut into pieces and enjoy! For Katy, I let it cool down, and then just tear off pieces. I made hers using 1 tortilla and cutting it in half and she ate the whole thing!

When your baby gets older, you can add in a small amount of very mild salsa, or some shredded chicken or turkey. I use it as a way to get Katy some ingredients she won't eat by themselves.



The KIND Food Truck Making a Difference in San Francisco

Hello Bay area readers! Here's your chance to help make a difference this month.

Here's what you can do:

The KIND Food Truck is making its way to San Francisco, and we would like YOU to be a part of it!

If you aren’t already familiar with KIND, it is a brand of all natural foods made from ingredients you can see and pronounce® and a movement that gives new purpose to snacking.  This month, by visiting The KIND Food Truck, you and your readers will have the opportunity to turn your one act of kindness into support for women battling breast cancer. Here’s how:

Each month, KIND challenges its community to carry out a specific act of kindness (KINDING Mission) on the first Tuesday of the month.  This coming month, KIND challenges residents of San Francisco to send a thoughtful note or email to a woman who has impacted their life.

If-and-only-if enough people sign up to complete this KINDING Mission, KIND pays it forward with a BIG KIND Act for a local community in need (similar to Groupon - but for good!). This month, KIND will team up with National Breast Cancer Foundation to hand deliver care packages to women undergoing radiation and chemotherapy at a local hospital, bringing them comfort and support during their courageous struggle.

The KIND Food Truck will be parked on 333 Market Street between Front and Beale from 7:30 AM to 9:30 AM and will also be parked at the San Francisco MOMA (Third Street between Howard and Mission) between 10:00 AM and 12:00 PM.  At the truck we will provide thoughtful note cards that can in turn be filled out and given to a woman who inspires you. I’d love to invite you and your readers to join us for this day of kindness which will feature music, complimentary snacks – and most importantly, a way give back to women who so truly deserve it.

Tuesday, September 27, 2011

Pasta Salad with Cherry Tomato, Avocado, and Garbanzo Beans for the Whole Family

This is what Mommy and Baby had for lunch yesterday. It's really easy to make and full of nutrients essential for you and your little one. This pasta salad has protein, iron, calcium, potassium and vitamins A and C. You can puree this for babies that are not ready for finger food yet, and serve as is for older babies.

Here's what you need:
1 1/2 cups whole wheat macaroni salad pasta
1/2 cup organic cherry tomatoes quartered
1/2 can organic garbanzo beans
1/2 avocado diced
1 tblsp italian seasoning
Handful Shredded provolone cheese (or shredded italian mix cheese)
1/4 cup olive oil

Cook pasta according to package (do not add salt to pasta water if serving to baby). Drain and rinse  pasta in cold water. Add tomatoes, garbanzos, avocado, cheese, olive oil, and italian seasoning. Toss to coat, and serve. If pureeing, add a little filtered water and the puree. Enjoy!

Monday, September 26, 2011

Baked Sweet Potato Chips and Roasted Sweet Potato Fries for the Whole Family

Here's two easy, healthy, and yummy snacks for the whole family. Sweet potato is definitely a super food. It is jam packed with vitamins A and C, folate, potassium, calcium and iron. It's a great food for your little one and for you! This is for babies who are ready for finger foods.

Baked Sweet Potato Chips:
1 organic sweet potato
Ground cinnamon
1 tsp ground sage
1 tsp dried rosemary
olive oil

Preheat oven to 375F. Peel sweet potato and slice into thin rounds (like chips). Place in a large baking pan. Brush olive oil on both sides of each chip. Sprinkle the sage and rosemary over all of the chips. Sprinkle cinnamon over all the chips (about 1 tsp to 1 1/2 tsp). Place in oven and bake for 20-25 minutes. Let cool and enjoy!

Roasted Sweet potato fries
1-2 organic sweet potatoes
Ground Cinnamon
1 tsp Herbs de Provence
1 tsp dried rosemary
olive oil

Preheat oven to 375F. Peel sweet potato and cut into wedges. Place in a baking pan and brush with olive oil. Sprinkle with Herbs de Provence, Cinnamon and Rosemary. Place in oven and roast for 30 minutes. Serve and enjoy!

Sunday, September 25, 2011

Pumpkin Banana Pancakes for the Whole Family

Happy Fall!! Here's a yummy pancake recipe for all you pumpkin lovers. Pumpkin is a seriously nutrient rich food for you and your little one. Pumpkins are jam packed with vitamin A beta carotene, potassium, protein, and iron. This is for babies 8+ months and Mommies and Daddies of all ages.

Here's what you need:
1 cup multigrain pancake mix (I use arrowhead mills)
1/2 tblsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 cup canned organic 100% pumpkin (do NOT get pie filling)
1 egg (If you use arrowhead mills pumpkin mix you don't need egg)
1-2 organic banana cut into tiny pieces
2-3 tblsp plain whole milk yogurt or 1/4 cup milk

Mix all ingredients in a large mixing bowl. Heat 2 tblsp olive oil in a large skillet over medium high heat. Ladle the pancake batter into the skillet. Flip when you see air bubbles starting to form in pancake. Serve and enjoy!

Friday, September 23, 2011

Reader's Recipe: Turkey Burgers

This week's Reader's Recipe comes from Sarah Tarantino. Can't wait to try these! Enjoy :)

This recipe is actually from The Abs Diet cookbook. We bought the book a few years ago, and I actually still use a lot of the recipes as staples, because I know they are healthy and easy.

So here goes:


1 egg
1 lb. ground turkey breast
2 crushed cloves garlic
1/3 cup drained canned diced tomatoes
1 teaspoon dried basil
1/4 teaspoon salt

In a large bowl, whisk egg. Add everything else, mixing it with your hands until well blended. Form into four patties. Place in a grill pan or nonstick skillet that's heated over medium-high. Cook 6 minutes per side or to desired level of doneness.

We like to put the burgers on toasted sourdough wheat bread and top with a little dijon mustard.

A good side that we sometimes eat with this are sweet potato fries. Toss some field greens with oil and vinegar for a simple salad, and you have a tasty little meal that is so easy to make!

**The only thing about this recipe is that sometimes when you are mixing it, it can get a little eggy, which makes it difficult to form the patties. So, adding a little more ground turkey can help that.

Hope you like it!

Thursday, September 22, 2011

Grilled Halibut with Gremolata and Spring Mix Salad for Mommy and Daddy

This is a super easy meal that literally takes about 15 minutes including prep time! Halibut is a lean tasty fish that is full of nutrients. It is a great source of Omega-3 Fatty Acids, protein, potassium, and vitamins B3, B6, and B12.

Here's what you need: (Serves 2)
2 Halibut filets
2 tblsp finely chopped parsley (you can use dried too)
1 tsp Herbs de Provence
Zest of 1 lemon
2 garlic cloves minced
olive oil

Spring Mix Salad
1 Package Organic Spring Mix Greens
1 Zucchini chopped
1 Bell pepper chopped (Red, Green, Yellow, or Orange)
1-2 handfuls organic shredded carrots
1 handful pine nuts
2 tbslp balsamic vinaigrette

Season Halibut filets with salt and pepper on both sides, and place them in a grill pan over medium high heat. Grill for approximately 3-4 minutes on both sides. While Halibut is cooking combine 1 tblsp olive oil with chopped parsley, herbs de provence, lemon zest, minced garlic, and a pinch of salt and pepper in a small bowl. This will be your gremolata. When the Halibut is done place on a plate and brush or spoon the gremolata over each filet. Mix all salad ingredients together in a large bowl and toss with balsamic vinaigrette. Serve on the side with Halibut Filets. Enjoy!

Wednesday, September 21, 2011

Pasta with Lentils, Tomatoes and Avocado

We had left over lentils from dinner the other night, so I've been trying them out in finger food meals this week. I made this for my little guy yesterday, and he really enjoyed it. It's full of whole grain, iron, protein, fiber and vitamins A and C. You can puree this or serve it as finger food. This is for babies 9+ months.

Here's what you need:
1/4 cup cooked lentils
1/4 cup cooked whole wheat pasta
3-4 quartered organic cherry tomatoes
1/4 avocado diced ( you could always add more)
1-2 tblsp shredded parmesan cheese

Put 1/2 cup water and 1/4 cup lentils in a small covered pot and gently boil for 20 minutes. Drain and set aside. Cook pasta according to package. Drain, cut into bite size pieces, and add to lentils. Add quartered cherry tomatoes and diced avocado to pasta and lentils and mix together. Sprinkle cheese on top and serve as finger food or puree with a little filtered water then serve. Enjoy!

Tuesday, September 20, 2011

Whole Grain Wild Rice with Green Lentils for Baby

This is a yummy meal that you can puree for babies from 7-10 months, and serve to baby as is from 10+ months. It's full of fiber, whole grains, protein and other essential vitamins and minerals for your little one. This also makes an excellent side dish for Mommy and Daddy too!

Here's what you'll need:
1/4 cup cooked green lentils
1/4 to a 1/3 cup cooked whole grain wild rice
1/2 tsp fresh finely chopped mint
Grated parmesan (optional)

Put 1 cup water and 1/4 cup lentils in a small covered pot and boil gently for 20 minutes. Check on them every so often to make sure they are not burning or sticking to pot. Cook wild rice according to package. Drain lentils and add them to cooked rice. Add mint and sprinkle with grated parmesan. Mix until well blended (or puree with a little water) and serve. Enjoy!

Sunday, September 18, 2011

Giada's Goat Cheese, Lentil and Brown Rice Rolls

I made this for dinner last night after watching Giada at Home yesterday.  Her whole show was about meatless meals that taste delicious. I wish I had come up with this tasty dish! It's full of fiber, protein, calcium and lots and lots of flavor!

Goat Cheese, Lentil and Brown Rice Rolls
Recipe courtesy Giada De Laurentiis

Butter, for greasing the baking dish
6 large Swiss chard leaves (about 1 1/4 pounds)

2 cups cooked short grain brown rice
1 packed cup baby arugula leaves, chopped
1 cup goat cheese, at room temperature (8 ounces)
1 cup cooked green lentils
1/2 cup chopped fresh mint leaves
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced

One 26-ounce jar marinara or tomato-basil sauce
1/2 cup grated Parmesan (2 ounces)
2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.

Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.

For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.

Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.

Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.

Friday, September 16, 2011


I promised I would post the Mommy and Daddy version of this, so here it is. It's easy, healthy and so delicious. I serve this over cous cous. I swear it gets better every time I make it! FYI you can find my Baby Ratatouille recipe here.

Here's what you need: Serves 4
1 large eggplant peeled and diced
1/2 lb. cremini mushrooms chopped
1 small onion diced
1 red bell pepper chopped
1 green bell pepper chopped
1 zucchini chopped
1 cup cherry tomato medley
2 garlic cloves minced
1 1/2 tbslp Herbs de Provence
pinch salt
1/4 cup grated parmesan cheese
olive oil

Heat 2 tbslp olive oil in a large deep skillet. Add mushrooms, onion, garlic and saute until tender about 5 minutes. Add eggplant, peppers, zucchini, and cherry tomatoes. Add Herbs de Provence and pinch of salt and pepper. Add grated parmesan cheese and saute for another 10 minutes or until veggies are tender. Serve over cous cous, risotto, or pasta and enjoy!

Thursday, September 15, 2011

Roasted Acorn Squash for Mommy and Daddy

I made this the other night as a side dish. It's so easy, yummy, and super healthy. The next time I make it I'm going to serve butternut squash bisque or another yummy autumn soup inside it. I figured it would be like serving something in a much healthier bread bowl type thing. If you want to serve this to your little one too hold off on the salt and pepper.

Here's what you'll need:
1 acorn squash
olive oil
1 tblsp dried sage
2 tblsp maple syrup

Preheat oven to 375F. Cut squash in half and scoop out the seeds. Brush olive oil all over squash. Probably about a tbslp on each half. Sprinkle with cinnamon and sage. Season with salt and pepper (hold off on the salt and pepper if serving to your baby). Drizzle 1 tblsp of maple syrup over each half (2 tblsp total). Roast for 45-50 minutes. Serve and enjoy!

Wednesday, September 14, 2011

Baked Macaroni and Cheese with Chicken and Veggies for Baby

I made this for lunch yesterday for Baby J. I wish I had made more than one serving so I could've eaten it too! It smelled and tasted so yummy. J really loved it. I will be making this family size this weekend for sure! This is a healthy take on the traditional mac-n-cheese. It's filled with protein, vitamins A and C, calcium, and iron. This can be pureed for younger babies, or served in bite size pieces for babies 10+ months.

Here's what you'll need:
1 baked chicken breast tender (not breaded)
1/4 cup whole wheat macaroni
1/4 cup shredded organic carrot
1/4 cup organic peas (fresh or frozen) (Steam in microwave for 5 minutes)
1 tblsp milk
1 cheddar cheese stick
1/4 cup diced avocado
2 pinches dried sage
olive oil

I baked chicken breast tenders the day before and kept a few in the fridge, and froze a few. So I just had to take 1 out of the fridge and cut it up. If you need to bake the chicken, put it in the oven at 360F and bake for 20 minutes. Preheat oven to 350F. Bring a pot of water to boil and cook macaroni according to box. While pasta is cooking, grate the cheddar cheese stick, and put half the cheese in a small pan with the milk and a tblsp of olive oil. Add a pinch of sage and heat over medium high heat stirring continuously. This will be your sauce. When pasta is cooked, drain and put into a small oven safe bowl or ramekin. Add the peas, carrots, chicken, and avocado. Pour the sauce over it and stir. Put the rest of the grated cheese over the top and add one pinch of sage. Put ramekin, or small oven safe bowl in the oven and bake for 5-8 minutes or until the cheese on top is melted and bubbly. Let cool and puree for younger babies, or serve to babies 10+ months. Make sure to test the temperature on your bottom lip to make sure it's not too hot for your little one. Enjoy!

Tuesday, September 13, 2011

Reader's Recipe: Roast Chicken Breast with Garbanzo Beans, Tomatoes and Paprika for the Whole Family

Here is this weeks featured Reader's Recipe post from Amy. I can't wait to make this! Thanks Amy :)

Here is a recipe that we make pretty regularly in our rotation. My best friend in NYC gave it to me and since everything she makes is fabulous, I had to try it. Super easy to make and looks good too! We feed this to Lily and she really likes it. We also do a side of cous cous and sometimes pita bread. Enjoy!

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper (unless you are serving to a baby then wait to do this until you serve your own plate)
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Monday, September 12, 2011

Pasta Rustica for the Whole Family

This is what I made for dinner last night. It is seriously easy (takes about 25 minutes including prep) and a healthy dinner the whole family can enjoy. You can puree this for babies between 6-10 months, and can cut it up into bite size pieces for little one's 10+ months.

Here's what you'll need:
2 cups whole wheat penne pasta
1 package fully cooked sweet Italian turkey sausage (I use Niman Ranch because it's nitrate free)
2 organic zucchinis chopped
4-6 cremini mushrooms chopped
1 jar Marinara or Pomodoro Sauce
Little less than a handful shredded Italian cheese

Chop zucchini, and mushrooms and set aside. Cut fully cooked sausage up into bite size pieces and set aside. Bring a medium size pot of water to boil.  Add pasta and cook until al dente. While pasta is cooking pour jar of sauce into a medium pot and heat over medium to high heat. Add zucchini, mushrooms, and sausage to the sauce. Cover and let simmer for 5-8 minutes. Stirring occasionally. Drain pasta and put in bowls. Ladle sauce mixture over pasta and sprinkle with Italian cheese and serve. If serving to Baby, puree and then serve, or cut into bite size pieces and serve. Enjoy!

Saturday, September 10, 2011

Whole Wheat Margarita Pizza for Mommy and Daddy

I love making pizza. There's just something really fun about making pizza with family. There's flour all over the kitchen and most of the time all over me, and there's always lots of laughter when trying to throw and roll out the pizza dough. It's the type of meal that creates a fun mess, and the final product doesn't have to look perfect. This is a super easy and yummy recipe for the whole family!

Here's what you'll need:
1 package whole wheat pizza dough
1 package fresh mozzarella
1 cup marinara with garlic
1/2 cup organic cherry tomato medley halved
Handful chopped basil leaves
Olive oil

Sprinkle flour right onto your counter, and let dough sit out for 20 minutes. Preheat oven to 450F. Roll out dough on a floured surface with your hands or a floured rolling pin. Ladle 1 cup marinara onto the dough and spread evenly. Slice fresh mozzarella and place around the pizza. Halve the cherry tomatoes and place them around the pizza. Sprinkle handful of chopped basil leaves all over the pizza. Brush the crust with olive oil and cook for 15-18 minutes. Cut into slices, serve and enjoy!

Thursday, September 8, 2011

Black Bean "Meat" Balls with Avocado Tomatoes and Mexican Cheese for Baby

Ok don't get freaked out that "meat" is in quotes. There's no weird meat product in these, I just couldn't come up with a good name for these. Black bean balls just didn't sound right to me. I don't know, I'm open to any name suggestions! These are totally vegetarian. No meat, so that's why the meat is in quotes. Anyway, I love black bean burgers. This recipe actually started out as a burger for my little guy, but I soon realized that it was much easier to make little black bean balls. This is a really healthy and yummy finger food meal for babies 9+ months.

Here's what you'll need for a big batch:
1 can organic black beans
1 tsp garlic powder
1/4 cup organic oats
1/4 cup bread crumbs
Handful shredded Mexican cheese
3-4 baby carrots grated
1 tsp parsley
1 tsp cilantro
1/2 avocado diced
1/4 organic cherry tomato medley quartered
Olive oil

Drain black beans and put them in a medium size bowl. Remove half of the beans and put them in a blender or food processor and puree leave the other half in the bowl. Add the pureed black beans back to the bowl. Using a lemon zester or grater, grate 3 to 4 organic baby carrots and put in bowl with beans. Add the oats and the bread crumbs and handful of cheese and mix together. Add garlic powder, onion powder, parsley, and cilantro and mix and make into little balls with your hand. Heat 2 tblsp of olive oil in a large deep skillet over medium high heat.  Place black bean balls in the skillet and cook until browned and crispy on all sides, about 5-8 minutes. Remove from heat and set a few balls aside for the meal, and then freeze or refrigerate the rest. These will stay good for 3 days in the fridge and 2 months in the freezer. Serve cut up with diced avocado, quartered organic cherry tomatoes, and a little Mexican cheese on top. Enjoy!

Wednesday, September 7, 2011

Turkey Avocado Cherry Tomato and Pea Scramble

This is a yummy scramble for the whole family. It's jam packed with protein, iron, vitamin A and C. I made this one morning for my little guy, and then the following Saturday my husband asked if I could make that scramble I made for baby J the other day for him too! This is for babies 9+ months and for Mommies and Daddies of all ages.

Here's what you'll need:
4-6 eggs (if you're making it for the whole family) beaten
2 slices low sodium turkey deli meat (pull apart into smaller pieces)
Handful of shredded cheddar cheese
1/2 cup organic cherry tomatoes quartered
1/3 cup cooked organic peas (I used frozen and just steamed in microwave first)
1 organic avocado diced
1 tblsp herbs de Provence
olive oil

Add 2 tblsp olive oil to a large deep skillet and heat over med-high heat. Add eggs to skillet. Then add shredded turkey, avocado, peas, tomatoes and cheese and mix together. Add herbs de Provence and mix until scrambled. Serve and enjoy!

Tuesday, September 6, 2011

Baby Crostinis

As our little one's get older and start eating more finger food, they suddenly seem less interested in purees. This can be very frustrating as it is so easy to make sure that Baby gets his essential vitamins and minerals in one puree. Here's an easy way to have finger food and purees all in one. Spread your little one's favorite puree on a slice of whole wheat toast and cut it up into bite size pieces. Baby will be happy he's getting finger food, and Mommy will be happy that her little one is eating veggies, fruit or whatever you mix! This is a great snack for babies 8+ months.

Sunday, September 4, 2011

Apple Cinnamon Oatmeal Pancakes for the Whole Family

Here's another yummy pancake breakfast that the whole family can enjoy. These have whole grains, fiber, vitamin A, calcium, potassium, and protein. These are for babies 8+ months, and mommies and daddies of all ages.

Here's what you'll need:
3/4 cup multigrain pancake mix (I use arrowhead mills so I don't need to use eggs)
3 tblsp organic oats
1/2 cup organic unsweetened applesauce
1 tblsp ground cinnamon
1/3 cup plain greek yogurt or organic whole milk plain yogurt
1 tblsp olive oil
2 eggs (if using pancake mix other than arrowhead mills)

Mix all ingredients together until well blended. Heat 2 tblsp olive oil in a large skillet. Ladle the pancake batter into the skillet and cook. Flip when you start to see air bubbles in the pancake. Serve and enjoy!

Saturday, September 3, 2011

Pasta e Fagioli for Baby

My mother-in-law showed me how to make this one time she was visiting. I immediately thought it would make a great meal for little ones. It is SO easy to make, and very healthy. I actually made this while my son was eating lunch yesterday, and I finished cooking, and storing it in freezer trays before he was done eating! This is an italian bean stew that you can serve chunky, or puree it for younger babies. The original recipe only uses cannellini beans, but I minced some edamame beans and added them to give it a little more  vitamin C, fiber, and iron. This is full of whole grains, fiber, potassium, calcium, vitamin C and iron. It is for babies 7+ months.

Here's what you'll need:
1 cup whole wheat macaroni pasta
2 garlic cloves minced
1 can cannellini beans
1/2 cup edamame beans (steam for 5 minutes before mincing or pureeing)
1/2 to 3/4 jar organic salt free marinara (Trader Joe's has a good one)
Olive oil
Grated parmesan cheese
1 tsp Italian seasoning

Bring a small pot of water to boil and add macaroni. While pasta is cooking add 2 tblsp olive oil to a medium deep skillet and heat over med heat. Add minced garlic and cook until golden. Add cannellini beans and edamame beans and cook for 2 or so minutes. Add marinara, cooked macaroni, and Italian seasoning. Sprinkle with grated parmesan. Cook 5 minutes stirring occasionally to blend flavors. Let cool and puree (if your little one is less than 9 months) or serve chunky (if your little one is 9+ months). This makes a big batch, so I took out 5oz, and then froze the rest in trays. You can freeze this for up to 2 months. Enjoy!

Prosciutto and Mushroom Whole Wheat Pizza for Mommy and Daddy

I love making pizza! It's so fun to come up with different combinations of toppings, and even more fun to attempt to throw the dough in the air. I am terrible at this, it never works for me, but I still do it every time!

Here's what you'll need:
1 package whole wheat pizza dough (I got ours at Trader Joe's)
1/3 cup sliced crimini mushrooms
2-3 slices prosciutto shredded apart
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2/3 cup marinara with garlic
2 handfuls shredded parmesan, asiago, fontina, and provolone cheese (This is usually the Italian four cheese mix they have in the grocery store)
Red pepper flakes
Olive oil

Take dough out of package and let rest on a floured surface for 20 minutes before cooking. Preheat oven to 450F. Roll out dough with a floured rolling pin, or with your hands. Place dough on a floured baking pan, or pizza stone if you have one. Pour marinara sauce on to the dough and spread around evenly. Add chopped cilantro and parsley. Add 2 handfuls of cheese. Place sliced mushrooms and shredded. prosciutto around the pizza. Sprinkle with red pepper flakes. Brush olive oil over pizza crust and place in oven. Bake for 15-18 minutes or until crust is golden brown. Cut into slices and enjoy!

Thursday, September 1, 2011

Chicken with Avocado and Cherry Tomatoes for Baby

Here's what my little guy had for dinner tonight. It's super easy to make and it's super nutritious for Baby. It's full of Vitamin A and C, protein, and iron. You can also stick this in a blender or food processor and puree it for younger babies. The puree version is for babies 7+ months, and the finger food version is for babies 9+ months.

Here's what you need:
1/2 organic avocado diced
1/4 cup organic cherry tomatoes chopped
1 small boneless skinless organic chicken breast
pinch grated parmesan cheese
pinch italian seasoning

Grill chicken breast in a grill pan, or on a grill. Once chicken is cooked, cut in half. Cut up 1/2 the chicken into bite size pieces. Save the other half for another meal. Dice avocado, and cut up cherry tomatoes into bit size pieces. Sprinkle with parmesan and italian seasoning. Serve right on high chair tray, or puree with filtered water and serve in a bowl. Enjoy!
Related Posts Plugin for WordPress, Blogger...