Split Pea Soup for the Whole Family

This is such an easy recipe the whole family can enjoy. I've always been kind of scared to make homemade soups, but I'm finding that it's so easy! I love split pea soup and figured I'd try coming up with my own recipe. Split peas are extremely nutritious. They are a great source of B-Vitamins, folate, fiber, vitamin A, potassium, and protein. I added carrots to this soup too which is an amazing source of vitamin A and betacarotene.  You can serve this to little ones 7+ months. My whole family had this for lunch 2 days in a row! It's super yummy!

Here's what you need:
1 32oz container vegetable stock or broth
2 cups organic dried split peas
1 cup finely diced organic carrots
1/2 onion finely diced
3/4 cup chopped ham ( I used low sodium deli ham)
1 tblsp olive oil
salt
pepper

Pour 2 cups dried split peas in a large pot. Add diced carrots, onions and ham. Pour vegetable stock into pot making sure all the vegetables are covered. Cover and cook on stove over medium heat for 2 hours. Check on it frequently as you will probably need to add water and stir when the vegetable stock starts to evaporate. Keep adding water until you get your desired consistency. Season with a little salt and pepper if desired.

Orzo with Italian Sausage, Bell Peppers, Kale and Cannellini Beans in a Portobello Mushroom Sauce

I started making orzo the other night and realized I did not have any sauce or diced tomatoes to go with it. I looked in my cabinets and found 1 container of Trader Joe's Cream of Portobello Mushroom soup. It's not quite sauce, but I thought it could work, and it did! I love when that happens! This meal is full of whole grains, protein, iron, calcium, fiber and Vitamins A and C. You can puree it for little one's 9+ months, or cut up into bite size pieces for older little one's eating finger foods.

Here's what you need:
1 cup whole grain orzo
1 yellow bell pepper diced
1 to 1 1/2 cup chopped kale or 1-2 handfuls (remove leaves from stem and chop)
1 package nitrate free fully cooked italian sausage ( I always use Niman Ranch) chopped
1/2 onion finely diced
1 to 2 cloves garlic minced
1 can cannellini beans drained
1 10 oz container Trader Joe's Cream of Portobello Mushroom soup or 1 can cream of mushroom soup
1/4 cup chicken stock
1 tblsp Italian seasoning
Pepper
Salt
2 tsp olive oil

Cook orzo according to package. Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add onions and garlic. Cook for 2 or so minutes. Add peppers, sausage, cannellini beans, and chicken stock. Cook for about 5 minutes. Add cooked orzo to skillet. Pour cream of mushroom soup into skillet and stir. Add chopped Kale, Italian seasoning, and season with a little salt and pepper if you like. Cover and simmer for 5 minutes. Serve and enjoy! Make sure to check the temperature on your bottom lip before serving to your little one. Serving size for your little one will be between 1/2 cup to 3/4 cup.

Gardener's Blend Organic Veggies with Pasta, Garbanzos and Marinara for Baby

This is a super healthy and yummy meal for your little one. It also makes a great lunch for Mommy. It's full of vitamins A and C, protein, beta-carotene, potassium, calcium and whole grains. You can puree this for little one's 7+ months, or serve as is to little one's who are eating finger foods. I spoon fed this to my little guy because it would be really messy as a finger food. Especially since he loves throwing his food ALL over the place.

Here's what you need:
1/4 cup organic Gardener's blend frozen veggie mix (It's peas, green beans, corn, and carrots you can find it in the freezer section at the grocery store)
2 tblsp (1 oz) organic garbanzo beans (I use canned, so much easier)
1/4 cup whole wheat macaroni pasta
1/4 cup organic marinara sauce
Pinch Parmesan cheese

Bring a small pot of water to boil. Add pasta and frozen veggies, and cook for about 5 minutes or until pasta is done. Drain and return to pot. Add garbanzos and sauce. Toss to coat. Sprinkle with a little Parmesan cheese. Let cool for a minute, then puree or serve as is. Make sure to test the temperature on your bottom lip before serving to your little one. Enjoy!

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!

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!

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!

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!

Spinach, Green Beans, Eggplant and Red Lentil Puree

I made a new discovery in my never ending quest to come up with yummy purees that improve the taste of spinach and eggplant. I've been experimenting with different mixtures, and this is what I made for my son tonight. It's super nutritious and delish. It's full of protein, iron, calcium, and vitamin A. This is for babies 9+ months.

Here's what you'll need:
1 oz pureed cooked spinach (steam or sauté with olive oil then puree)
1 oz pureed cooked eggplant (peel and cut up eggplant into tiny pieces. Cook in microwave with a little water for 5 or so minutes then puree)
1 oz pureed cooked red lentils
1 oz pureed cooked green beans (steam then puree with filtered water)
Pinch ground nutmeg
Pinch grated Parmesan

Mix together, serve, and enjoy!

When cooking lentils use 2-3 cups water for every 1 cup lentil. Boil gently for 15-20 minutes, then puree.

Baby Ganoush

I introduced eggplant  last week, and came up with this recipe the other night. It's not quite baba ganoush as it includes more than eggplant, but it's super nutritious and delicious for your little one. A note about eggplant- DO NOT eat raw eggplant, or undercook eggplant. I peeled and cut up the eggplant and then microwaved it in a pyrex glass bowl with a few tablespoons of filtered water for 5-6 minutes and then pureed. This recipe is for babies 9+ months.

Here's what you'll need:
1 oz cooked pureed eggplant
1 oz red lentil puree
1 oz garbanzo bean puree
1 oz cooked pea puree (I steam then puree with filtered water)
1 pinch oregano
1 pinch parsley

Mix ingredients together, serve and enjoy!

*Remember use 2-3 cups of water for every one cup of lentils. Put in a pot and gently boil for 15-20 minutes, then puree.*

Pesto Turkey for Baby

I LOVE pesto, and have been trying to come up with a pesto dish that's suitable for my little guy (ie. No pine nuts, salt, pepper, etc...). Finally it came to me! I substituted garbanzo beans for pine nuts. Garbanzos have almost the same texture as pine nuts when pureed, and have the same earthy, nutty flavor. I was so excited to finally try this out on my little guy tonight, and I have to say, he loved it! This recipe is for babies 8+ months.

Pesto Sauce

Pesto "Sauce"
2 oz pureed garbanzo beans
1 teaspoon chopped basil leaves
2 pinches Parmesan cheese

Mix together and set aside.

2 oz pureed cooked ground turkey
1 oz cooked pureed broccoli

Mix turkey and broccoli together. Add pesto sauce stir until blended well. Enjoy!

Butternut Squash, Peas, Garbanzo beans, and Avocado Puree

I gave this puree to my little guy when he was around 7 months, and it's still one of his favorites. This puree is full of iron, protein, vitamin A and Vitamin C.

1 oz cooked butternut squash pureed (you can bake or steam the squash and then scoop out the flesh, or cut into pieces and steam then puree)
1 oz cooked pea puree (I steam and then puree)
1 oz garbanzo bean puree (I use organic canned garbanzos which is totally safe. Just make sure you really rinse them before pureeing with filtered water)
1 oz avocado pureed or mashed
pinch oregano

Mix all together, serve and enjoy :)

Dhal for Baby

This is a great meal to give your little one starting around 7 months. It's full of iron and vitamin A. I gave this to my little guy last week and he really loved it. I thought it was pretty tasty too!

1 oz red lentil puree
2 oz cooked carrot puree
1 oz cooked potato puree (or mash if your little one is 9+ months)
1/4 teaspoon corriander
pinch cinnamon

I punch a bunch of holes with a fork all over the potato and place it on a damp paper towel in the microwave and microwave for 5-8 minutes, and then peel and puree or mash.

Mix together, serve and enjoy!

*Reminder* to cook lentils add 3 cups of water to every 1 cup of lentils and boil gently for 20 minutes. Puree with water left in pot.

This is considered 2 servings if your baby is 7-9 months, and 1 serving if your baby is 9+ months.

Green Lentil Broccoli Puree

I made this tonight for my little one, and my husband and I both commented on how good it smelled, and how delicious it was after we actually tasted it. I'm going to make this in a non puree form for us one night, but I have to think of some other yummy things to add to it for Mommy and Daddy. I'll post it when I come up with it, but for now here's the baby version:

2 oz broccoli puree (steamed and then pureed)
2 oz green lentil puree
1 teaspoon grated parmesan cheese

I Love Hummus!

Garbanzo beans are a great source of protein and iron for your baby, and great if you're a little scared to try meat right away. Here are a few recipes with legumes that my little guy loves:

Butternut squash hummus:
1-2 oz pureed garbanzo beans ( I use organic canned garbanzos. Put them in a strainer or salad spinner and rinse thorougly to get all the salt that they are canned in off before pureeing)
1-2 oz cooked pureed butternut squash (I steam and then puree)

Split pea hummus:
1-2 oz split pea puree (simmer dried split peas for 20 minutes in a covered pot. Use 3 cups of water for every 1 cup of dried split peas)
1-2 oz garbanzo bean puree

Sweet pea hummus:
1-2 oz cooked pureed sweet peas (I steam and then puree)
1-2 oz garbanzo bean puree

Mommy and Daddy Hummus:
1 can organic garbanzo beans
olive oil
2-3 oz butternut squash puree
1/4 cup pine nuts
1 tablespoon italian seasoning

Puree garbanzo beans and half of the pine nuts continuously adding oil until you get the texture you like (about 1/3 cup oil give or take). Once garbanzos are pureed stir in butternut squash puree, remaining pine nuts and italian seasoning. Serve with multigrain pita chips or warm multigrain naan and enjoy!