Spinach & Arugula Salad with the Works for Mommy and Daddy

My mother-in-law made this salad the last time she was visiting us, and it was SO yummy. There's a lot of unexpected flavors that work really well together and make every bite a little sweet and a little salty. This is a great side salad, or lunch. You can add chicken or salmon to this salad to make it a full meal. I say this salad is for Mommy and Daddy, but you can serve the toppings (avocado, berries, olives, cheese, apples, chicken or salmon) cut up into bite size pieces for your little one 10+ months.

Here's what you need:
1 package organic baby spinach & arugula salad
2 avocados diced
1 can sliced black olives
1 to 2 organic apples diced
3/4 cup dried berry mix (the one I used had blueberries, cranberries, cherries and plums)
1 to 2 handfuls crumbled feta cheese
1 handful sliced almonds
2 tbsp light balsamic vinaigrette

Mix all ingredients together drizzle with dressing and toss to coat. If you're serving the toppings to your little one take out his/her portion before you add almonds or dressing. Enjoy!

Super Food Fruit Salad for the Whole Family

There's nothing better than a yummy fruit salad on a warm summer/spring day. Of course it is currently gloomy and raining outside as I'm writing this, but last week was a different story (hope this wet weather will be over soon!). I made this for lunch last week for myself and my little guy. He LOVED it, as did I. It's refreshing, sweet and savory all at the same time. Best of all, it's an easy and healthy lunch, that is jam packed with antioxidants, that you can throw together in 5 minutes! This is for little ones ready for finger food and Mommies and Daddies of all ages. Enjoy!

Here's what you need for 2 to 3 servings:
1 avocado diced
1 cup organic blueberries
2 small black plums diced, remove peel for younger babies (these are the sweeter ones that are red on the inside)
1 to 1 1/2 cup diced watermelon
1 cup diced organic strawberries
1 handful crumbled feta cheese
Juice of half a meyer lemon (the are a little sweeter than regular lemons) or half an orange

Put diced fruit and feta cheese into a large bowl. Squeeze either the orange or meyer lemon over the fruit and toss. Serve, and enjoy! Your little one's portion should be between a 1/2 cup to 3/4 cup. You can also puree this (minus the cheese) for your little one 8+ months.

Black Rice Risotto

I've been experimenting with black rice recently, mainly as a side dish. I came across this recipe on foodnetwork.com, and thought I would try it. I added pancetta and peas to the original recipe to add more flavor, and to take care of the veggie portion of the meal. If you haven't heard of or cooked black rice before, here are a few reasons why you should give it a try: 1 serving of black rice contains 2% of your daily values of iron, and 8% daily values of fiber (double the amount found in brown rice),  it has high levels of antioxidants, which are thought to fight cancer and heart disease, and it has the highest amount of protein when compared to all other types of rice. This risotto (served without pancetta for your little one) is for little ones 10+ months, you can also puree the risotto and peas for little ones 7+ months.

Here's what you need for 4 adult servings (serving size for your little one is between 1/2 and 3/4 cup)

• 6 cups low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely diced
• 1 1/2 cups HINODE black rice
• 1/2 cup dry white wine
• Kosher salt and freshly ground pepper
• 3/4 cup grated parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 1 bag frozen organic peas
• 1 to 2 handfuls diced pancetta (for adult portion only)

Bring the broth to a simmer in a pot over medium-high heat. Cover and keep warm.

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.

Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes. Add frozen peas before you add the last ladle of broth and stir until liquid is absorbed. 

Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Remove your little one's portion and set aside. Add diced pancetta to the main risotto and stir for 2-3 more minutes. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil. Serve and enjoy! If you are pureeing your little one's portion, add a little water and then put in food processor. 

No Butter Spinach Berry Oatmeal Cookies for the Whole Family

I thought of this idea a few weeks ago, and finally decided to try coming up with a recipe yesterday. I wanted to bake a cookie that I could give to my toddler and not feel guilty after. This cookie is made without butter, and is jam packed with vitamins and antioxidants for you and your little one. The best part, it actually tastes good! My husband had 3 last night, and my little one was so excited when I told him we were going to have cookies for a snack! This is for little ones 12+ months who are ready for finger food.

Here's what you need (makes 12 to 16 cookies)
5 oz organic baby spinach puree (or you can use 1 Plum organic Spinach Peas and Pear baby food pouch)
1/4 + 1 tbsp cup sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups stoneground wheat flour
1 packet Trader Joe's organic Oats & Flax instant oatmeal (or 1/4 cup quick cooking oats and 1/4 cup flaxseed)
3/4 cup dried mixed berries (these come in a package at any grocery store. My blend had blueberries, cherries, plums, and cranberries)

Preheat oven to 350F. Grease cookie sheet (I used cooking spray). Mix veggie puree with sugar, eggs, and vanilla extract until well blended. Gradually stir in flour, oats and flax. Stir until smooth. Add dried berries and stir again. Spoon cookie dough onto cookie sheets. Place in oven and bake for 12 to 15 minutes. Let cool and enjoy!

Broccoli Crunch Salad

I made this yesterday to bring to a Memorial Day BBQ. It's a great alternative to your everyday salad, and it's super yummy too. This salad has three main ingredients: broccoli, cabbage and carrots. This simple salad packs a super nutritious punch. Broccoli is an excellent source of vitamin C, folate and fiber. It's also a great source of antioxidants. Red cabbage is a super nutritious food that contains disease-fighting properties that offer antioxidants and anti-cancer benefits. Red cabbage is also a great source of fiber and vitamin A. Carrots are also a great source of beta carotene and vitamin A. You can serve this as a yummy lunch or a side dish with dinner. This is for older kids (like 4+ years) and adults. Enjoy!

Here's what you need: Serves 4 to 6
For the dressing:
2 pkgs beef flavored seasoning from the Ramen noodles
1/2 cup sugar
1 cup vegetable oil
1/3 cup white wine vinegar

Mix together in food processor do not add dressing to salad until ready to serve (the salad will get soggy if you add too soon)

Salad ingredients:
5 organic heads of fresh broccoli cut into florets
1/2 head of red cabbage chopped
2 cups thinly sliced organic carrots
1/4 cup chopped scallions
2 pkgs ramen noodles crunched
1 cup sliced almonds

Mix together in a large salad bowl and add dressing when ready to serve and mix again. Serve and enjoy!

Whole Wheat Banana Zucchini Muffins for the Whole Family

As my son is getting older, and more aware of the different types of food I put in front of him, he is becoming quite skilled at eating around the veggies. Now there are some veggies that he loves and will eat no matter what, but others will end up on the floor or left on his tray. As a result, I sneak the other veggies into his food by mixing them into muffins or meatballs, etc.... I do secretly feel like an evil genius when he's eating said muffins and meatballs and loving them. I'm definitely doing the evil "HA HA HA" laugh in my head thinking how I got him to secretly eat the veggies.

Now onto the muffins. I made a discovery about a month ago when I was baking bread and realized I didn't have all the veggies I wanted to put in it. I went to my pantry and grabbed a baby food veggie pouch and put it in the batter instead. The bread came out moist and tasted like the veggies in the pouch! Seriously one of the greatest baking discoveries I've made! So much easier to use the veggie pouch, especially when you're short on time caring for a toddler. With the muffins, I used mashed banana, and then 1 Plum Organics zucchini banana pouch. If you can't find that one you can use any pouch or baby container with squash or spinach, or puree your own zucchini if you have time. These muffins are for little ones 10+ months who are ready for finger foods.

Here's what you need: Makes 12 muffins
2 cups stoneground whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 stick butter
3/4 cup brown sugar
3 mashed ripe bananas
1 Plum Organics zucchini banana pouch or 1 large zucchini pureed
2 eggs beaten

Preheat oven to 350F. Mix flour, salt and baking soda in a large mixing bowl. In another bowl, stir together butter and brown sugar until it gets creamy. Add mashed banana, zucchini, and egg to the brown sugar and butter mixture. Stir until smooth. Add banana mixture to flour and stir until well combined. Lightly grease a muffin tray, and spoon the mixture into each slot on tray (one to two spoonfuls per slot). Place in oven and bake for 20 - 25 minutes. Let cool, serve and enjoy!

Tuscan Roasted Chicken and Vegetables for the Whole Family

I was looking through my recipes this weekend and rediscovered this recipe. I have not made this in years and forgot how yummy it is! The first time I made this meal was at my bachelorette party. Yes, I love cooking so much that my bridesmaids surprised me with a cooking class as part of my bachelorette party. It was the perfect surprise! Now, so many years later, here I am making this meal for my family. This is for little ones 10+ months who are ready for finger foods. You can also puree this for little ones 8+ months. 

Here's what you need for 4 servings:

6 Roma or Plum tomatoes

3 medium zucchini

1 fennel bulb 3 tbsp olive oil, divided

3/4 tsp salt, divided

4 cloves garlic, finely minced

1 tsp lemon zest

1 tbsp lemon juice

4 chicken breast halves, skinless, bone-in (about 2 1/2 lbs)

1 tbsp fresh chopped rosemary or 1 tsp dried

freshly ground black pepper

Preheat oven to 375 degrees. Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform. Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem. Put the vegetables into a large baking pan. Toss them with the 2 tbsp of olive oil and 1/4 tsp salt. Arrange the chicken pieces in the pan with the vegetables. In a small bowl combine 1 tbsp of oil, 1/2 tsp salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with pepper. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for an additional 20 to 30 minutes until the chicken is done and the vegetables are tender and beginning to brown. Serve and enjoy! Cut off bone and into little pieces for your little one (serving size is between 1/2 cup and 3/4 cup). If pureeing cut up chicken and veggies and place in food processor with a little water.