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!

Apple Cinnamon Oatmeal Muffins

I love apple cinnamon anything. Whether it's oatmeal, pancakes, applesauce, yogurt, pie, ice cream, tea.... If it's apple cinnamon, I'll probably eat it. These muffins are a great family snack. They are packed with  healthy goodness (like flax seed with Omega 3s) for the whole family. These are for little ones 10 to 12+ months who are ready for finger foods and Mommies and Daddies of all ages.

Here's what you need for a dozen:
1 3/4 cup stoneground wheat flour
1/2 cup organic oats
1/3 cup flax seed
1 1/2 cup organic applesauce
2 tbsp ground cinnamon
2 tsp baking powder
3 tbsp brown sugar
pinch salt
2 eggs beaten (you can substitute 2 tbsp flax meal mixed with 6 tbsp water for the eggs)
1/4 cup milk

Preheat oven to 350F. Mix all ingredients together in a large bowl and stir until smooth. Spray muffin pan with cooking spray and spoon the batter into each slot (about 2 tbsp per slot). Place in oven and bake for 20 minutes. Let cool and enjoy!

Scramble with Turkey, Kale, Mini Heirloom Tomatoes and Cheddar Cheese

My little one loves eggs, I mean LOVES eggs. He will pretty much eat eggs with anything, which is great for me, because I can scramble then with lots of veggies. We had this for breakfast Friday morning, and my little one couldn't get enough! I enjoyed it too! This is for little ones 9+ months who are ready for finger food.

Here's what you need for 2 to 4 servings:

4 organic free range eggs

1/2 cup finely chopped kale

1/2 cup halved mini heirloom tomatoes

Handful shredded sharp cheddar cheese

2 to 3 slices reduced sodium turkey breast shredded

1 to 2 cloves garlic minced

1/4 tsp ground nutmeg

Break eggs into a bowl and beat them. Add the rest of the ingredients to the bowl and mix together. Spray a large skillet with olive oil and heat over medium high heat. Pour egg mixture into skillet and scramble. Let cool 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!