Baked Quinoa e Fagioli with Veggies for the Whole Family

I kind of stumbled on this meal when I was making dinner the other night. My plan was to make one of our family favorites Pasta Fagioli, but when I looked in the pantry I discovered we had no pasta! The only thing we had was a half empty box of lasagna noodles, rice, and quinoa (yes I realized immediately I really needed to go grocery shopping). I thought about breaking up the lasagna noodles, but didn't think there would be enough food. Then I got an idea, why not try quinoa and make it like the Quinoa Casserole I made a few weeks ago. Luckily it worked, and was really delicious (love when things work out like that!). You can puree this for little ones 8+ months or feed as is for little ones 10+ months.

Here is what you need for 4 to 6 servings:
1 cup organic quinoa
1 can cannellini beans
2 garlic cloves minced
3 zucchini's chopped
1 package frozen organic peas, carrots, greenbeans and corn
1 14 1/2 oz can organic diced tomatoes
1/2 cup organic marinara sauce
1/2 cup grated Parmesan cheese
1 tbsp Italian seasoning
Salt
Pepper

Preheat oven to 375F. Cook quinoa according to box. Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add garlic and cook for 30 seconds. Add chopped zucchini and cannellini beans and saute for 5 or so minutes. Add frozen veggies, can of diced tomatoes, Italian seasoning, 1/4 cup Parmesan cheese and cook for another 2 to 3 minutes. Remove from heat and add cooked quinoa, 1/4 cup parmesan cheese, and marinara sauce and mix together. Season with salt and pepper to taste. Spray a deep baking dish with cooking spray and transfer quinoa mixture to baking dish. Place in oven and cook for 30 minutes. Let cool and then serve. If pureeing, puree your little one's portion with a little water and blend until desired texture. Enjoy!

Gluten Free Pasta Primavera for the Whole Family

My house is not a gluten free house. We eat one or two meals a week that are gluten free. Before my husband and I moved in together, I ate a mostly gluten free diet.   However, being married to an italian, gluten free pasta is a no-go in our house. I mean it took me a few years to get my hubby used to whole wheat pasta! So, I tried to sneakily make this dish with brown rice pasta and hope that my hubby wouldn't notice (of course he did notice, but he must've liked it because he had 2 bowls of it!).  This dish is so yummy and light. You can eat it cold or hot. It's loaded with healthy goodness for you and your family, and is so east to make! This is for little ones 10+ months and Mommies and Daddies of all ages.  

Here's what you need for 4 to 6 servings:

1 package brown rice spaghetti (or whatever pasta you like)

1 can cannellini beans

2 to 3 organic zucchini's chopped

2 cups halved or quartered organic cherry tomatoes 

2 cups frozen organic corn kernels

1/3 cup reserved pasta water

1 tbsp Italian seasoning

1/4 cup parmesan cheese

1 clove garlic, minced

salt

pepper

2 tbsp olive oil

Bring a large pot of salted water to boil and cook pasta according to package. Reserve 1/3 cup of pasta water and then drain rest. While pasta is cooking, heat 2 tbsp olive oil in a large deep skillet. Add minced garlic and cook for 30 seconds. Add zucchini and corn and cook until tender (about 5 to 8 minutes). Add tomatoes, cannellini beans, parmesan cheese, Italian seasoning, ground pepper and a pinch of salt and cook for 2 minutes. Add pasta and reserved pasta water to veggies and toss to coat. Sprinkle a little more Parmesan cheese over the top and serve and enjoy! Remember to cut your little one's portion up into bite size pieces. 

Split Pea Soup with Veggies and Wild Rice for the Whole Family

I have loved split pea soup for as long as I can remember, and my little guy has definitely inherited a love for it too. I posted a more traditional recipe for pea soup a few months ago, but this recipe is a little more adventurous (OK not really adventurous, but not really traditional either). Begin this soup in the morning or early afternoon and let it simmer all day. You can serve this to little ones 8+ months. This will stay good in the fridge for 3 to 5 days, and in the freezer for 2 months.

Here's what you need:
1 1/2 cup organic split peas
8 cups low sodium chicken stock or broth
1 cup wild rice
2 tsp salt
4 cloves garlic minced
1 onion finely diced
1 cup chopped organic carrots
1 package organic frozen spinach
1 can cannellini beans drained
1 14 1/2 oz can organic diced tomatoes in juice
ground pepper to taste

Put the first 4 ingredients in a large deep pot. Cover and simmer for 3 to 4 hours stirring occasionally. After 3 hours, saute onion, garlic and carrots in a little oil and add them to the soup pot. Add frozen spinach to pot and continue to simmer on low heat stirring occasionally for another hour or two (I let this soup simmer all day). About 30 minutes before you are going to serve add the cannellini beans and diced tomatoes to the soup pot. Season with salt and pepper to taste and serve. You can also puree this for your little one. Enjoy!

Multigrain Banana Mango Blueberry Pancakes

I made these for breakfast over the weekend, and they were so yummy. My little guy really loved them, I mean that literally, as he was eating he said "I love you pancakes!" We had a lot left over so my little one was able to have them for snacks the next day too. These are for little one's who are ready for finger food.

Here's what you need:
1 cup multigrain pancake mix
1 organic banana chopped or mashed
1 to 2 handfuls organic blueberries
1/2 fresh mango finely diced
1/2 cup low fat or skim milk
1 tbsp oil
2 tbsp flaxmeal mixed with 6 tbsp water (mix and let sit for 2 mintues)

Mix everything together in a large bowl. Add 1 to 2 tsp oil to a large skillet and heat over medium heat. Ladle the batter into the skillet and cook. Flip pancakes when you start to see air bubbles. Add more olive oil to skillet before you ladle next batter of pancakes into it. Let cool, serve and enjoy!

Giada's Cannellini Beans with Herbs and Pancetta

This recipe is from Giada's Family Dinners cookbook. I made this last week, and it was a big hit. It's absolutely delicious! This is like an Italian version of baked beans, but healthier. It's a great side dish to bring to or serve at any summer BBQ. You can serve this to your little one 12+ months.

Here's what you need for 4 to 6 servings:
3 tbsp Olive oil
1 tbsp minced garlic
1 tbsp chopped fresh sage
2 tsp chopped fresh thyme
1 (14 1/2 oz) can organic diced tomatoes in juice
2 (15 oz) cans cannellini beans, rinsed and drained
1 package diced pancetta
salt and pepper
3 cups organic arugula or organic mixed baby greens

Heat the oil in a large, heavy skillet over medium heat. Add the garlic and saute until fragrant (about 30 seconds). Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium high heat and simmer for 2 minutes. Add the beans. Simmer until the juices evaporate by half, about 5 minutes. Remove from the heat and stir in the pancetta. Season the beans to taste with salt and pepper. Arrange the arugula on a platter. Spoon the beans over the greens and serve. Enjoy!

Mini Stuffed Shells

I remember my mom making stuffed shells for us all the time growing up. It was one of my favorite meals, so I decided to make it mini for my toddler. I also added chopped spinach to the stuffing, and served it with mini heirloom tomatoes on the side. This is for little one's who are ready for finger food (10+ months).

Here's what you need for 4 to 6 servings:
1 package whole wheat pasta shells
1 cup fat free or part skim ricotta cheese
1/3 cup finely chopped organic baby spinach
1/4 cup grated Parmesan cheese
1 tbsp Italian seasoning
1/2 tsp ground nutmeg
Pinch salt
ground pepper to taste
Organic Marinara Sauce
Organic mini heirloom tomatoes quartered or halved

Bring a large pot of water to boil and cook pasta according to package. Drain and set aside. Heat marinara sauce in another small pot. While pasta is cooking, mix ricotta cheese, spinach, parmesan cheese, Italian seasoning, nutmeg, salt and pepper in a large bowl. Put cheese mixture into a ziplock baggie and cut the corner with a scissor. Squeeze the cheese mixture into each pasta shell. Pour marinara over pasta shells and serve with tomatoes on the side. Enjoy! Make sure to let pasta and sauce cool before serving to your little one.

Vegan Banana Blueberry Kiwi Bread

I've been experimenting a lot with vegan snacks lately, and came up with this one last week.  It is SO yummy, and it's a great healthy snack for the whole family. This delicious snack is jam packed with omega 3s, antioxidants, and whole grains, potassium, fiber, and other vitamins and minerals essential for you and your little ones. This is for little ones who are ready for finger foods and Mommies and Daddies of all ages.

Here's what you need for one loaf:
1 1/3 cup stoneground whole wheat flour
3/4 cup flax meal
1/2 cup Trader Joe's organic apple & wild berry sauce
1/2 cup dark brown sugar
1/4 tsp salt
2 mashed bananas
1/3 cup organic blueberries
1 to 2 kiwis peeled and then chopped
1 tsp oil (I used canola)
2 tbsp flaxmeal mixed with  6 tbsp water (mix this in separate bowl)

Preheat oven to 350F. Mix all ingredients together in a large bowl. Add the flax meal and water mixture and stir until smooth. Spray bread pan with cooking spray. Pour batter into pan and bake for 45 to 60 minutes (until you can stick a toothpick in and it comes out clean.) Let cool, slice and enjoy!

Kale Mushroom and Tomato Whole Wheat Pizza

I've mentioned in previous posts how much I love to make pizza. It's such a fun family activity, and a yummy family dinner. You can serve this pizza cut into little squares as an appetizer for a dinner or cocktail party, or you can serve it for dinner cut into bigger slices. Either way it is sure to please. This is for little ones 12+ months and Mommies and Daddies of all ages.

Here's what you need:
1 package whole wheat pizza dough (I use Trader Joe's)
1/2 cup finely chopped kale
1/2 cup finely chopped cremini mushrooms
1/2 cup organic cherry tomatoes halved
1/4 organic marinara sauce
1/2 cup grated Parmesan cheese
1 tbsp Italian seasoning
1/4 tsp ground nutmeg
1/2 tsp garlic powder
olive oil

Preheat oven to 450F. Remove dough from package and let rest on a floured surface for 20 minutes. Roll out dough with a rolling pin or with your hands. Brush with olive oil. Pour marinara onto dough and spread it out. Sprinkle kale, mushrooms and tomatoes all over dough. Season with Italian seasoning, nutmeg and garlic. Sprinkle with Parmesan cheese and place in oven. Bake for 10-12 minutes. Let cool, slice and serve. Remember to cut your little one's portion into bite size pieces. Enjoy!

Fagioli Balls with Spaghetti Squash for the Whole Family

Pasta e Fagioli is one of my family's favorite meals. It's a staple in our house, so I've been trying to come up with more creative ways to serve it. This meal has the same flavor as spaghetti and meatballs, but is a healthy vegetarian option. The texture is a little different than regular meatballs, but they're so yummy you definitely wont be missing the meat. This meal is made almost entirely with super foods like legumes, kale, squash, and whole grains. It's a delicious meal that's healthy, but doesn't taste it! This is for little ones 10+ months who are ready for finger foods, and Mommies and Daddies of all ages.

Here's what you need for 4 to 6 servings:
1 can cannellini beans rinsed and drained (divided)
1 cup microwaveable brown rice
Handful of pine nuts
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1 clove garlic minced
1 cup chopped kale
1/2 tsp ground nutmeg
1 egg gently beaten
salt
pepper
1 large spaghetti squash halved lengthwise
1 jar organic marinara sauce

Preheat oven to 375F. Cut the spaghetti squash lengthwise and scoop out seeds. Drizzle olive oil in shallow baking dish and place spaghetti squash halves face down on the baking dish. Place in oven and bake for 30 to 45 minutes. Remove from oven and scoop out squash into bowls.

Put 1/2 cannellini can in to food processor (reserve rest) and blend until smooth about 15 seconds. Place reserved beans and blended beans in a large mixing bowl. Cook microwaveable brown rice according to package and then add to mixing bowl. Add pine nuts, bread crumbs, parmesan cheese, garlic, kale, nutmeg, egg, 3/4 tsp salt, and pepper. Mix together with your hands, and then form into small balls. Heat a large skillet over medium heat and add 2 tbsp olive oil. Place fagioli balls around the skillet and cook turning every so often until golden brown and crispy on outside (about 5 to 7 minutes). While the fagioli balls are cooking, pour the marinara sauce into a pot and heat. Place fagioli balls in sauce and let simmer for 5 or so minutes. The balls will continue to cook in sauce. Place fagioli sauce over spaghetti squash and serve. Make sure to cut the squash and balls up into bite size pieces for your little one and make sure to let cool before serving. Enjoy!