Carrot Apple Bread

Every so often I get the urge to bake, and this is what I came up with the other day. It's a yummy, healthy bread that the whole family can enjoy. My little guy loved it. He kept asking for more every time he finished a slice! I think I managed to eat a slice before he and my husband ate the whole loaf. This tastes great with jam, apple butter, or just on its own. This is for little one's who are ready for finger foods (approx 9+ months).

Here's what you need:
1 cup stoneground wheat flour
1 tsp baking powder
1 to 2 large carrots grated
1/2 cup organic apple puree or unsweetened organic applesauce
1 egg
1 tblsp cinnamon
2 tblsp oil
1/4  cup brown sugar
2 tblsp apple butter (optional)

Preheat oven 350F. Mix all ingredients in a large mixing bowl until smooth. Pour into a greased (I sprayed with cooking oil) bread/meatloaf pan and bake for 40 minutes. Let cool and then slice. Cut into bite size pieces for your little one. Enjoy!

Linda's Lentil Soup for the Whole Family

This recipe comes from my mother-in-law's dear friend Linda. This soup is so delicious, healthy and so easy to make. My little guy absolutely loves this soup. He's had it for either lunch or dinner the past few days. This recipe makes a lot of soup. I froze some of it in my Mumi&Bubi trays, and gave some to my neighbors and we still have a lot left over! This is for little one's 10+ months and mommies and daddies of all ages.

Here's what you need (Makes 16 cups)
4 qts (16 cups) water
1/2 cup dry lentils
1 tbsp oil
4 stalks celery, chopped
1 onion, chopped
2 garlic cloves, minced
8 oz chopped tomato or 1 tomato chopped
1 pkg frozen chopped spinach
6 boullion cubes (chicken or beef)
Ham or prosciutto pieces
1 cup small pasta (I used little shells)
garlic salt to taste (if needed)

In a large pot bring the water, lentils and oil to boil. Lower heat to medium (slow boil) and add chopped celery, onion, garlic, tomato, spinach and boullion cubes. After cooking for 45 minutes to 1 hour add the ham or prosciutto, 1 cup pasta and garlic salt if needed. Cook the pasta time and then turn off heat. The pasta will continue to cook. Serve and enjoy!

Mango, Blueberry, Banana, Avocado and Spinach Smoothie

Smoothies are a great way to get essential nutrients and vitamins. You can hide all sorts of good veggies, that your little one might not eat otherwise, in a smoothie. This smoothie is jam packed with yummy and healthy goodness for your little one. It's got calcium, iron, folate, potassium, antioxidants, fiber, and vitamins A, C and D. I don't give my little one juice, so smoothies are a great and super healthy alternative. You can serve this smoothie as a "pudding" by adding a little more banana and a little less milk, or you can give it to your little one in a straw cup. If you don't want to use milk you can use a little water or plain yogurt. This is for little ones 10+ months.

Here's what you need for 1 serving:
1/4 cup organic blueberries
1/4 cup chopped mango
1/4 of an organic banana
1/4 of a diced avocado
1/4 cup chopped organic spinach
1/4 cup organic whole milk (or water or plain greek yogurt)
pinch or 2 of ground cinnamon

Blend all ingredients together until smooth. Serve and enjoy!

Swiss Chard, Radicchio, Mushroom, Tomato and Chicken Crepe for the Whole Family

This recipe is paying homage to one of my favorite places to eat when I'm visiting my parents, Fresco Creperie and Cafe. This is a little different than the crepe I always order, but it was definitely the inspiration for this recipe. This is a delicious and healthy meal your whole family will enjoy. My little guy LOVES this. It's full of iron, folate, calcium, protein, vitamins A, C and D, potassium, fiber and whole grains. This is for little one's 10+ months who are ready for finger foods.

Here's what you need: (Serves 4 to 6)
Crepe Filling:
3 to 4 boneless skinless chicken breasts
2 cups chopped swiss chard
1 cup chopped radicchio
2 cups sliced cremini mushrooms
1 clove garlic minced
1 cup quartered cherry tomatoes
1 cup chicken broth
1 tsp ground nutmeg
1 tblsp Herbs de Provence
1/2 cup grated Gruyere cheese
Pepper
Olive oil cooking spray

Spray a large deep skillet with cooking spray and heat over medium high heat. Season the chicken with a little salt and pepper and place in hot skillet. Cook for about 7 or so minutes on each side (depending on the thickness of the chicken cooking time may be more or less). When chicken is cooked remove from skillet and set aside. Pour chicken broth into hot skillet (skillet should still be over medium high heat) and scrape up the little bits in the skillet. Add garlic, swiss chard, radicchio, mushrooms, and tomato. Season with pepper, nutmeg and Herbs de Provence. Toss to coat. Chop chicken into small bite size pieces and add back to skillet.  Add grated Gruyere cheese and toss to coat again. Scoop into crepe and fold over. Sprinkle a little more Gruyere over the crepe if you like. Serve and enjoy!

Crepe batter:
1 cup stone ground whole wheat flour
2 eggs
1/2 cup skim milk
1/2 cup water
1/4 tsp salt
2 tblsp olive oil

Whisk together all ingredients in a large mixing bowl until smooth.  Spray cooking spray on a medium sized skillet and heat over medium high heat. Ladle about 1/4 cup of batter into the skillet. Tilt the skillet in a circular motion so that the batter coats the surface evenly. Cook for approx 2 minutes and then flip with a spatula and cook the other side for a minute or 2. Be gentle with the spatula, my first crepe was a disaster. I ended up just flipping it in the air and catching it in the skillet to flip. Wish I had that on video it was lots of fun!

Whole Wheat Mac-n-cheese with Ham and Avocado

This is one of my son's current favorites. Nothing fancy, just easy mac-n-cheese. I added avocado to give this mac-n-cheese extra nutrients. I chose to use whole wheat rotelle because it's easier for my little guy to pick up using a fork. This is for little one's 10+ months who are ready to eat finger foods.

Here's what you need: (This makes 2 servings so you will have enough for 2 meals)

3/4 to 1 cup whole wheat rotelle pasta

1/4 cup shredded cheddar cheese

1 tblsp whole milk

Handful chopped low sodium ham

1 avocado diced

Cook pasta according to package. Drain pasta and return to pot. Immediately add shredded cheese and milk to pot with hot pasta and stir. Add chopped ham and diced avocado and toss to coat. Serving size is 1/2 to 3/4 cup. Serve and enjoy!

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.

Baked Ratatouille

I love ratatouille. It's delicious and so good for your whole family. I usually make it in a large skillet on the stovetop ( I posted that recipe a few months ago), but after watching the movie Ratatouille this weekend, I decided to try to bake it. The prep time for this is probably 20 or so minutes because you have lots of veggies to peel and chop, but it was so nice to just put it in the oven and relax while it baked. You can puree this for little one's 9+ months, or cut it into bite size pieces for little one's eating finger food. I served this with whole wheat cous cous.

Here's what you need:
1 eggplant peeled and chopped into bite size cubes
1 1/2 cups cremini mushrooms sliced
4 to 5 zucchini squash
1 29 oz container diced tomatoes
1 yellow bell pepper diced
1 red bell pepper diced
1/2 onion finely diced
2 tblsp Herbs de provence
Salt
Pepper
1/4 cup grated Parmesan cheese
1 tsp garlic powder
Olive oil cooking spray

Preheat oven to 350F. Peel and dice 1 zucchini and set aside.  Slice the rest of the zucchinis into small thin rounds and set aside. Put chopped eggplant in a large mixing bowl with chopped mushrooms and 1 peeled and diced zucchini. Add 1 tblsp of Herbs de Provence, and a little salt and pepper to the bowl. Toss to coat vegetables. Pour diced tomatoes into a medium to large baking dish. Add finely diced onions to baking dish. Sprinkle onions and tomatoes with garlic powder and 1 tblsp Herbs de Provence. Pour seasoned veggies on top of tomatoes and onions. Add chopped peppers and spray vegetables generously with olive oil spray. Sprinkle with parmesan cheese, salt and pepper. Top vegetables with zucchini rounds, spray with cooking spray and sprinkle with Herbs de provence and parmesan cheese. Place in oven and bake for 45 minutes. Remember to test temperature on your bottom lip before you feed it to your little one. Serve and enjoy! Serving size for your little one is between 1/2 to 3/4 cup.

Bucatini with Chicken and Kale for the Whole Family

This is a really yummy, healthy and super easy dish the whole family can enjoy. It's jam packed with calcium, vitamins A and C, folate, potassium, protein and whole grains. You can puree this for little one's 9+ months, or serve in bite size pieces for little one's eating finger foods.

Here's what you need: (Serves 4)
4 boneless skinless chicken breasts cut into approx 1 inch chunks
2 cups chopped Kale (I just pulled of stem and apart with my hands)
3/4 pound Whole grain bucatini (a little more than half the package)
1 cup low sodium chicken broth
1/4 cup lemon juice
1-2 shallots finely chopped
2 cloves garlic minced
1 tsp ground nutmeg
1 tblsp grated parmesan
1 tblsp Italian Seasoning
1/2 cup pasta cooking water
Salt
Ground black pepper
Olive oil cooking spray

Bring a pot of lightly salted water to boil, add bucatini and cook according to package. Reserve 1/2 cup of pasta water before draining. Drain rest of of water and set pasta aside. While pasta is cooking, coat a large deep skillet with cooking spray, and heat over medium high heat. Season chicken with salt and pepper and add it to skillet. Cook for approx 6-8 minutes on each side. When chicken is cooked set aside on a plate. Add 1 cup chicken broth, garlic, and diced shallots to same skillet. Cook for about 2-3 minutes scraping up the brown bits on bottom of pan. Add Kale and lemon juice. Cover and let simmer until Kale wilts. Add salt, pepper,  nutmeg, parmesan, and Italian seasoning, and stir. Add chicken, pasta, and pasta water. Toss to coat. Cook for another 2 to 3 minutes. Let cool for a minute and then serve. Serving size for your little one will be between 1/2 cup and 3/4 cup. If you are pureeing, puree with a little filtered water.

Pumpkin Pear Buckwheat Muffins

I am definitely not a baker, but this is what happens when I watch a few episodes of cupcake wars! I had pumpkin puree and some pear left over and was trying to think of something I could make with both of them. I thought they would taste good together in a muffin, so I came up with this recipe. Again, I am not a baker so this recipe could've been a big miss.  Luckily the muffins were really yummy and surprisingly moist and light. My husband and son loved them. I might have to start experimenting a little more with baked goods!

Here's what you need:
1 cup buckwheat flour
1 cup multigrain pancake or baking mix (I used Trader Joe's)
2 eggs beaten
1 cup canned 100% pure pumpkin
1 pear peeled and finely diced
1 tblsp pumpkin pie spice
2 tblsp pumpkin butter
1/4 cup canola oil
3/4 cup milk

Preheat oven to 400F. Mix ingredients together until it forms a smooth batter. Spray cupcake tray with cooking spray. Pour batter into tray. Place in oven and cook for 20 minutes. Let cool, serve and enjoy!

Our Thanksgiving menu: The main event

This year I am making a 15 pound organic turkey, so we'll have plenty of left overs for sandwiches and turkey salad yum! I decided not to stuff the turkey with stuffing this year, opting to stuff it with aromatics instead.

1 Turkey
3-4 tblsp unsalted butter
Salt
Pepper
Herbs de Provence
3/4 cup Turkey or chicken stock for basting

Aromatics:
1 apple sliced
1/2 onion chopped
salt
pepper
1 bay leaf
1 cinnamon stick
2 sprigs rosemary

Preheat oven to 350F. Rinse turkey inside and out and pat dry. Place turkey breast side up in a roasting pan. Melt unsalted butter and brush it all over turkey. Season turkey with salt, pepper, and herbs de provence. Place aromatics inside cavity of turkey. Pour 3/4 cup turkey stock in the bottom of the roasting pan. Place turkey in oven and cook for 4 hours (15 minutes per pound) or until a meat thermometer reads at least 160F in the deepest part of the breast without hitting bone. Baste with turkey stock collected in bottom of roasting pan once and hour. Remove from oven when done and let sit 15 minutes before carving. Serve and enjoy!

Tricolor Pasta with Veggies and Turkey

This is a really easy and healthy meal for your little one. It's full of Vitamins A, C, and K, calcium, iron, protein, and whole grains. This takes about 15 minutes from beginning to end! You can puree this for little one's 7+ months, or serve as finger food to older babies.

Here's what you need: (This makes a big batch so you can store in the refrigerator for 3 to 5 days)
2 cups tricolor veggie spiral pasta
3/4 cup frozen organic gardeners blend (peas, carrots, green beans, corn mixed together)
1/2 cup organic cherry tomatoes quartered
2 slices reduced sodium turkey deli meat cut up into bite size pieces
1 tblsp Herbs de Provence
2 tblsp grated Parmesan cheese
1-2 tsp olive oil

Bring a pot of water to boil. Add pasta and frozen vegetables. Cook until al dente (approx 8-10 minutes). Drain pasta and vegetables and run under cold water. Place in a mixing bowl. Add quartered cherry tomatoes, turkey and olive oil. Toss and then sprinkle with Herbs de Provence and Parmesan Cheese. Toss to coat.  Yields about 1/2 - 3/4 cup per serving. Serve (or puree with a little water) and enjoy!

Mini Meatloaf for the Whole Family

 My mom used to make mini meatloaf for us when we were kids. It's a great way to quickly make meatloaf for the whole family.  I changed a few things from the original meatloaf recipe to make it appropriate for my little guy. I also added minced carrots and chopped kale to the meatloaf mix to add vitamins A and C, betacarotene, calcium, and iron. This can be pureed with a little water for little one's 8+ months, or served as a finger food. 

Here's what you need:

1 lb ground turkey (or ground beef)

1/3 cup tomato paste

1/3 to 1/2 cup chopped kale

1 large organic carrot peeled and minced or grated

1/4 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

1 tsp onion powder

1 garlic clove minced

pinch ground pepper

1/4 tsp ground nutmeg

1 egg lightly beaten

Preheat oven to 350F. Mix all ingredients together in a large mixing bowl. Spoon meatloaf mix into each cup of a cupcake tray. Put tray in oven and cook for 35-40 minutes. Serving size for your little one is 2 mini meatloaf. Enjoy!  FYI You can freeze these for up to 2 months

Breakfast Burrito for the Whole Family

Here's a recipe that will spice up your family's breakfast! My husband and I ate these eggs wrapped up in a whole wheat tortilla, while our little guy ate it as a finger food scramble. This scramble is filled with protein, calcium, iron, and vitamins A and C. This is for little one's 9+ months.

Here's what you need:
4-6 eggs
1/2 cup quartered organic cherry tomatoes
1 avocado diced
1 cup canned black beans (drained)
Handful shredded mexican cheese
1 tblsp salsa per person (use mild if serving to your little one)
1 whole wheat tortilla per person
2 tsp olive oil

Add 2 tsp olive oil to a large pan over medium high heat. Mix eggs, quartered cherry tomatoes, diced avocado and black beans in a mixing bowl. Pour the egg mixture into the pan, add cheese and scramble. Put 1 tblsp salsa on each tortilla, add scrambled eggs, and wrap into a burrito. You can add a dash of tobasco, or a few red pepper flakes to your wrap if desired. Do not give tobasco to your little one. If serving to your little one just add a little mild salsa to the scrambled eggs and serve right on high chair tray. Enjoy!

Whole Wheat Rotelle with Grilled Chicken in a Spiced Pumpkin Sauce for Baby

I've been experimenting with different pasta sauces lately, and came up with this one today. It's full of vitamin A, C, calcium, potassium, and folate. Add pasta and chicken and you've got your whole grains, protein and iron. You can puree this for little one's 6+ months or serve as is for little one's that are eating finger foods.

Here's what you need for 1 serving:
1 boneless skinless chicken breast
2 tblsp canned organic 100% pumpkin puree
1/4 cup finely diced organic peeled apple
1 tblsp ricotta cheese
1/3 cup rotelle pasta
1/4 cup whole milk (use water or plain yogurt if your little one is less than 11 months)
1 tblsp pasta water
Pinch ground ginger
Pinch ground nutmeg
Pinch cinnamon
Pinch dried sage


Bring a small pot of water to boil. Add rotelle and cook according to package. Reserve 1 tblsp pasta water and then drain.   Grill chicken in a grill pan cooking for 7 minutes on both sides and then cut into bite size pieces. While pasta and chicken are cooking, combine the pumpkin, apple, cheese, milk (or yogurt), and spices in a small sauce pan under medium heat. Stir in pasta water and remove from heat. Add pasta and chicken to sauce and toss to coat. Puree with a little water, or serve as is and enjoy! Make sure to test the temperature of pasta before serving it to your little one.

Baked Kale Chips

This is a great healthy snack for the whole family. Kale, like other dark greens, is a super food for everyone. It is loaded with vitamins A, C, and K, calcium, protein, potassium, folate, and the list goes on and on. Kale chips are a great way to get your family to eat greens. They wont be thinking it's a vegetable because it tastes like a chip!

Here's what you need:
A few bunches of organic Kale
Ground nutmeg
Grated Parmesan cheese
Olive oil

Preheat the oven to 350F. Place kale leaves on a foil or parchment paper lined tray. Brush both sides of the kale with olive oil. Sprinkle with nutmeg and parmesan cheese. If you are not serving to little ones you can sprinkle with salt and pepper too. Place in oven and back for 25-30 minutes. Let cool and enjoy!

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!

Grilled Chicken with Pumpkin Ragout for the Whole Family

Fall is here and so are the pumpkins! I'm pretty sure I've mentioned this before, but I LOVE pumpkin. Pumpkin is a delicious and super nutritious food for you and your family. It is full of vitamin A, beta carotene, vitamin C, folate, and potassium. I dreamt up this recipe the other night, and decided to make it for dinner last night. This ragout is made with pumpkin, carrots, dates and apples so it's jam packed with essential vitamins and minerals. Add the grilled chicken and you have a delicious healthy meal for the whole family. You can puree this for babies 7+ months, or cut up into small pieces for babies that are eating finger foods.

Here's what you need: (serves 4)
4 boneless skinless chicken breasts
1 small to medium size pumpkin peeled and chopped into cubes (you can use butternut squash if you don't have or can't find pumpkin)
1 organic apple peeled and diced
2-3 medium to large organic carrots peeled and chopped
2 cups chopped dates
1/2 cup low sodium chicken broth
1/2 tsp ground nutmeg
1 1/2 tsp cinnamon
1 tblsp chopped fresh or dried sage
pinch of salt
pinch of pepper
olive oil

Peel and chop 1 pumpkin (remove seeds) into bite size cubes. Heat 1 tbslp olive oil over medium heat in a large deep pan. Add pumpkin, apple, dates, carrots, nutmeg, cinnamon and sage. Toss to coat. Add chicken broth and cover and let simmer for 10-15 minutes. Toss every so often. Cook ragout until pumpkin is soft adding more chicken broth if needed. While pumpkin ragout is simmering, lightly season chicken with salt and pepper, and place on a grill or in a grill pan. Cook for 7-8 minutes on each side. If chicken looks like it is drying out poor a little chicken broth into grill pan. Slice cooked chicken and spoon ragout on top. Serve (or puree with a little water for babies 7+ months) enjoy!

Baby Spinach Pesto Pasta with Peas

I'm always trying to come up with tasty ways to incorporate spinach and other dark greens into my little guy's diet. Last night I decided to boil baby spinach with garlic and then puree it with olive oil and Parmesan cheese to make a "pesto" like sauce for my son's pasta. It ended up being a really delicious sauce, and my son loved it! You can also add legumes or chicken to this dish to add protein. My little guy had chicken for lunch so I didn't add it to his dinner. You can puree this dish for babies 8+ months, or serve as finger food for older babies.

Here's what you need:
1 cup whole wheat pasta
1 cup organic baby spinach
1 garlic clove minced
3/4 cup organic peas (fresh or frozen)
olive oil
1 tblsp grated Parmesan cheese

Bring a medium pot of water to boil. Add pasta and peas and cook for 5-8 minutes. Once the pasta and peas are cooked use a large slotted spoon to scoop out the pasta and peas (you are going to boil spinach in the pasta water so do not drain the pasta, just scoop it out with the spoon. I know it sounds odd, but it will give the spinach a little more flavor.) Set the pasta and peas aside. Add the baby spinach to the boiling pasta water. Add minced garlic and cook for about 3-5 minutes. Drain spinach, and puree it with 2 tblsp olive oil and parmesan cheese. Pour the spinach sauce over pasta and peas. Toss to coat the pasta. Serve your little one about 1 cup of the pasta, and store the rest in the fridge or freezer. Enjoy!

Whole Wheat Capellini with Grilled Chicken, Baby Spinach and Cherry Tomatoes for the Whole Family

I was getting ready to make grilled chicken with capellini in a garlic and olive oil sauce last night, when I came up with this recipe, and decided to give it a shot. It's super easy to make, healthy and delicious. It's a great meal for the whole family. You can cut it up in to bite size pieces for babies eating finger foods, or puree for babies 8+ months. 

Here's what you need:

1 lb whole wheat capellini (1 package)

1 package organic baby spinach

2 cups organic cherry tomatoes (cut into quarters for your little one)

2 cloves garlic minced

1 shallot minced

1/4 onion minced

Handful grated Romano cheese 

1 tblsp dried basil leaves

pepper

salt (remove your little ones portion before adding salt)

Olive oil

1/2 cup pasta water (use a measuring cup to take water from pot before you drain pasta)

Bring a large pot of water to boil, add pasta and cook according to package. Grill chicken in a grill pan or on a grill for 7 minutes on both sides and then cut into strips or cubes. While chicken is cooking, heat 2 tblsp olive oil over medium high heat. Add the garlic, onion, and shallots to the pan and saute until tender. About 5 minutes. Add a little more olive oil and add the baby spinach, and cherry tomatoes. Add Basil, pepper, and handful of cheese. Cook for another minute. Drain all but 1/2 cup pasta water. Add pasta, 1/2 cup pasta water, and chicken to spinach and cherry tomatoes. Cook for another few minutes tossing to coat the pasta. Remove baby's portion to cut into tiny pieces or puree (You are removing baby's portion before adding salt). Add a little salt to main pan and mix. Serve and enjoy!