Gluten Free Oatmeal Raisin Muffins

Every year around this time (autumn) I start to crave oatmeal raisin baked goods. Yes I know it's a little odd, and I'm not sure why I crave these in the fall, but I do. So,  here's a recipe I came up with a few weeks ago that definitely feeds my cravings! These are gluten free and filled with nutrient filled foods like organic spinach and flax meal. These are for little one's 10+ months who are ready for finger food and Mommies and Daddies of all ages.

Here's what you need:

2 cans organic garbanzo beans rinsed and drained

1 cup organic oats

1 handful organic spinach

3/4 cup pure maple syrup

1/4 cup peanut butter

1/4 cup flax meal

1 tbsp ground cinnamon

1 tsp vanilla extract

2 tsp baking powder

1/3 cup milk

1 cup raisins

Preheat oven to 350F. Mix everything but raisins in a food processor and blend until smooth. Add raisins and stir. Spray muffin pan with cooking spray. Scoop batter into pan (about 2 spoonfuls per slot). Cook for 15 to 20 minutes or until a toothpick that you stick in muffin comes out clean. Let cool and enjoy!

Healthy Crab Cakes with Creamy Avocado Sauce and Organic Spring Mix Salad

So what makes these crab cakes healthy? There's a lot less stuffing and a lot more crab. I always get annoyed when I order crab cakes at a restaurant and they come out filled with loads of bread crumbs. Yes they are usually delicious because they are friend and doughy, but I find myself asking "Where's the meat?" These crab cakes are baked and very light. I served this with an avocado cream sauce and a spring mix salad on the side. You can serve this to little one's 2+ years old (I say 2+ years because of shellfish allergies. Even though crabs are not shellfish they are lumped in with the shellfish allergy. Remember to always ask your pediatrician if it is safe for your child to eat shellfish. For more information on safe seafood for kids check out Kid Safe Seafood.)

Here's what you need for 4 to 6 servings:
1 lb jumbo lump crab, picked over for shells
3 tbsp low fat mayonaisse
1/4 cup minced fresh chives or scallions
1 tbsp fresh lemon juice
1 tbsp dijon mustard
1/4 tsp black pepper
1/2 cup panko bread crumbs
1 tbsp unsalted butter
2 garlic cloves, smashed
1/2 tsp Herbs de Provence
1/4 tsp salt

For the Avocado Cream Sauce:
1/2 ripe medium California avocado, pitted and peeled
1 tbsp low fat mayonaisse
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp sugar
1/4 cup skim milk

Preheat oven to 400F. Line a baking sheet with foil.

For the sauce: Put avocado, mayo, lime juice, salt and sugar into a food processor and blend. Add milk and blend until smooth. Put in a bowl, cover and chill.

For the crab cakes: Stir together crabmeat, mayo, chives, lemon juice, mustard, pepper, and 1 tbsp panko in a large bowl until well blended. Cover and put in the refrigerator to chill. In the meantime, melt butter in a medium nonstick skillet over medium high heat, then add smashed garlic. Cook until golden and fragrant (about 2 minutes). Add Herbs de Provence, salt and remaining panko and cook stirring until golden brown, about 6 minutes. Transfer to a plate to cool. Discard garlic. Divide crab meat into mounds (I was able to make 8 medium sized mounds). Form each mound into a patty and then carefully turn patty in panko mixture to coat the top and bottom. Transfer to a baking sheet and repeat with each patty, then sprinkle remaining panko mixture on top of the crab cakes. Bake until heated through, about 20 to 25 minutes. Let cool and serve crab cakes with a dollop of avocado sauce. Enjoy!

Organic Spring Mix Salad:
1 package organic spring mix salad

French Vinaigrette
1/4 cup red wine vinegar
2 tbsp balsamic vinegar
1 tbsp coarsely chopped shallot
2 tsp dijon mustard
1/2 tsp salt
freshly ground black pepper to taste
3/4 cup extra virgin olive oil

Puree all ingredients except the oil in a blender or food processor or with handheld immersion blender. With the machine running, pour the olive oil in a steady stream. If you are not going to you the dressing  within a few hours, store it tightly covered in the refrigerator. It will keep for several weeks. Bring it to room temperature and shake or whisk well before you pour it on the salad. I used about 2 1/2 tbsp total for the whole salad. This salad was just for Mommy and Daddy :)

Quinoa Chicken Sausage and Vegetable Casserole for the Whole Family

I found this recipe in the December/January 2011 issue of Simple & Delicious. The original recipe uses barley, but I decided to use quinoa instead, it makes the dish just a little lighter. This casserole is so yummy and jam packed with nutrients from super foods like spinach and carrots. This is a nice change from your everyday casserole. It was a huge hit with my family! You can freeze this casserole for up to a month. You can serve this to your whole family starting at 10+ months for finger food, or you can puree it for little ones 8+ months.

Here's what you need for 4 to 6 servings:
2 cups sliced cremini mushrooms
1 cup thinly sliced organic carrots
1/2 cup chopped onion
2 tsp olive oil
1 garlic clove, minced
12 oz sweet Italian chicken or turkey sausage
1 1/2 cups quinoa
1 can cream style corn
1 package (10 0z) frozen chopped organic spinach, thawed and squeezed dry
1 1/2 tbsp Italian seasoning
1/8 tsp pepper
1/2 cup shredded or grated Parmesan cheese

Preheat oven to 350F. Cook quinoa according to package. In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic and cook for 1 more minute. Transfer to a large bowl and set aside. In the same skillet, cook sausage over medium heat into not longer pink. Add mushroom, carrots and onion back to skillet. Stir in the quinoa, corn, spinach, Italian seasoning and pepper. Transfer to a greased shallow 2 qt baking dish. Cover and bake for 40 minutes. Sprinkle with cheese. Bake uncovered for 5 minutes longer or until cheese is melted. Let cool and serve. If you are pureeing this for your little one. Place your little one's portion (4 to 5oz) in a food processor with a little water and puree until desired texture.

Date Night Dinner: Pan Roasted Flatiron Steak in a Red Wine Sauce topped with Mushrooms for Mommy and Daddy

I made this last weekend for our at home date night dinner. The at home date night is totally under rated. It's so nice to put our little guy to bed and then step into a delicious smelling kitchen where candles are lit, music is playing, and wine and my hubby are waiting. To me it's not only more cost effective, it's more romantic (even if we're both in sweats!).  This steak is melt in your mouth delicious, and so easy to make. I served this with roasted broccoli and cauliflower, but you can serve it with any veggie you like. Enjoy!

Here's what you need for 2 servings:
2 flatiron steaks
1 tbsp Herbs de Provence
salt
pepper
3 tbsp unsalted butter
2 tsp olive oil
1 tsp onion powder
2 cups cremini mushrooms
1/2 cup red wine

Melt 1 tbsp butter in a medium sized skillet over medium high heat. Add mushrooms and onion powder. I'm always reminded of Julia Child every time I'm cooking mushrooms "don't crowd the mushrooms". Saute mushrooms until tender, about 5 minutes. Remove to a plate and set aside. Melt 1 tbsp butter with 2 tsp olive oil in the same skillet. Season steaks with salt, pepper and Herbs de Provence. Place in skillet and cook for 4 minutes on each side. Add the last tbsp of butter. Pour wine over steaks in skillet. Spoon wine over steaks.  Let wine reduce and spoon over steaks again. Add mushrooms back to skillet. Cook for 1 more minute. Place steaks on a plate, top with mushrooms and spoon sauce over steaks. Serve and enjoy!

Milano Chicken with Whole Wheat Spaghetti, Broccoli and Cauliflower for the Whole Family

I found this recipe in the 30 minute meals or less section of Simple & Delicious magazine. Now you know I love a yummy quick meal, so I had to give this recipe a shot.  I modified it to make it a little healthier and more kid friendly. It was a big hit with the whole family and it really did take 30 minutes or less! You can serve this to your whole family starting 10+ months.

Here's what you need for 4 to 6 servings:
12 oz whole wheat spaghetti
1 1/2 lbs boneless skinless chicken breast tenders
1 tbsp minced garlic
4 1/2 tsp olive oil
3/4 tsp dried parsley flakes
3/4 tsp pepper, divided
1/4 cup flax meal
1/4 cup whole wheat flour
1 tsp dried basil leaves
1/2 tsp salt
2 eggs
2 cups fresh organic broccoli florets and cauliflower
1/2 cup low sodium chicken broth
1/2 lemon

Cook pasta according to package, drain and set aside. While pasta is cooking, saute garlic in 4 1/2 tsp olive oil in a large deep skillet for 1 minute. Stir in parsley and 1/2 tsp pepper. Remove to a small bowl and set aside. Combine flax meal, flour, basil, salt and remaining pepper in a shallow bowl. Whisk eggs in another shallow bowl. Dip chicken tenders into egg and then dredge in flax meal mixture. Cook chicken in 2 tsp olive oil over medium high heat in the same skillet for 8 to 10 minutes or until no longer pink. Remove chicken to a plate and cut into bite size pieces and set aside. Pour chicken broth into the same skillet over medium high heat and add broccoli and cauliflower, cover and let simmer for 5 minutes. Add spaghetti and chicken back into skillet. Pour garlic mixture over spaghetti, chicken and veggies and toss to coat. Squeeze 1/2 lemon over pasta and toss to coat again. Serve and enjoy! Remember to cut your little one's portion up into bite size pieces.

Turkey and Spinach Taquitos

I was watching Giada's cooking show on Saturday. She was making these taquitos for her friends and family. They looked and sounded so yummy,  I just had to make them! You can serve these to your whole family starting at 15+ months for the taquitos, and 10+ months if serving just the filling (no taquito shell).

Here's what you need for 6 to 8 servings:
1 package whole wheat tortillas
1 lb ground turkey
1 large onion minced
1 can organic black beans, drained and rinsed
2 cups finely chopped organic baby spinach
1 tbsp ground cumin
1 cup sour cream
1 tbsp salt
1/4 tsp pepper
1/4 cup olive oil
1 cup shredded white or extra sharp cheddar cheese
3 tbsp olive oil
cooking oil spray

Preheat oven to 400F. Spray a large nonstick baking sheet with cooking spray and set aside. Heat 3 tbsp of oil over medium high heat in a large deep skillet. Cook the onions, salt and pepper, stirring frequently until tender, about 6 minutes. Add turkey and cumin. Cook until the turkey is cooked through, about 5 to 8 minutes. Add the spinach and cook until wilted. Remove the skillet from heat and add the beans and sour cream and set aside.

Place another skillet over medium high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam side down, on the baking sheet and sprinkle with cheddar cheese. Bake until the cheddar is melted and the tortillas are crisp and golden,  about 20-25 minutes. Let cool for 5 minutes and serve with salsa and guacamole.  Enjoy!

Brown Rice with Sweet Italian Sausage Kale and Bell Peppers

I made this dish months ago and completely forgot to post it. I came across the recipe today in my notebook when I was going over the recipe I was originally planning on posting today. So, game change, I decided to post this one instead. This is a super easy dish the whole family will enjoy. You can make this with microwaveable brown rice, or leftover brown rice from your chinese food delivery (come on you know you're always trying to come up with ideas for all that leftover rice. I'm not the only one am I?) You can serve this to little ones 12+ months.

Here's what you need for 4 to 6 servings:
1 1/2 cups microwaveable brown rice (or your leftover delivery food brown rice)
4 sweet Italian turkey sausages (casings removed)
1 cup finely chopped organic kale
1 handful pine nuts
1 organic green bell pepper diced
1/2 cup grated Parmesan cheese
1/2 cup low sodium chicken stock
1/4 tsp ground nutmeg
1/4 tsp garlic powder
Pepper to taste

Cook microwaveable rice according to package. If using leftover rice just set it aside till later in the recipe. Put sausage in a large deep skillet and cook over medium high heat (about 5 to 8 minutes). Add diced peppers and cook for another 2 minutes. Add rice, kale, pine nuts, Parmesan cheese, nutmeg, garlic and pepper. Add chicken stock and toss to coat. Cook for another 2 to 5 minutes. Let cool, serve and enjoy!