All Fruit Ice Pops

My son and I made these ice pops the other day, which was a fun activity on its own, to enjoy on a rare San Francisco hot day like today. I bought ice pop trays at our local 5 and dime, but you can make these in baby food containers and eat like Italian ices, or stick a popsicle stick in a dixie cup to freeze. You can make this with really any fruit, we just used whatever we had in the fridge. We used oranges, strawberries, and blackberries. You can add vanilla yogurt to these too if you like (dairy is still not a friend of mine yet in this pregnancy so we left it out). These ice pops are a great snack for you and your toddler (12+ months) to enjoy.

What you need for this fruit combo (again you can use any fruit you like):

Makes 6 small ice pops

3 large oranges freshly juiced (or store bought orange juice)

1 to 2 handfuls organic strawberries

1 to 2 handfuls organic blackberries

1 tbsp honey

Squeeze oranges into a bowl (or use a hand juicer, my son loved this) make sure to remove seeds from juice bowl. Set orange juice aside. Blend strawberries, 1/2 tbsp honey and a little water until smooth and set aside. Blend blackberries, 1/2 tbsp honey and a little water and set aside. You should have 3 separate bowls of juice. Using a ladle, spoon, or you could pour straight from bowl, begin to layer the juices into ice pop containers until they are full. Place in freezer until frozen (we left ours in over night), and then enjoy! If you are planning on using vanilla yogurt leave out the honey, you don't want them to be too sweet.

Hyperemesis Has Been Kicking My A**

If you have been wondering where I have been for the last few months, here's your answer: I have been suffering from hyperemesis (yes the same thing as the Duchess); which also means we are expecting baby number 2! Although we have not had much time to be excited or celebrate this pregnancy yet because I am so ill, I wanted to share the news with my readers. Baby #2 will arrive in July!  Not many people know what hyperemesis is because it only affects about 1% of pregnant women (yes us "lucky" ones). A lot of people think that it is just a fancy name for morning sickness, but I can tell you after having "normal" morning sickness with my first, this is totally different. Here are some of the things that I have experienced to give you an idea of how severe hyperemesis is:
*no appetite
*not being able to eat or drink anything (not even water)
*violent bouts of uncontrollable nonstop throwing up that you literally feel like you are choking
*constant nausea (I'm talking 24 hours a day)
*receiving IV fluids for hydration
*severe acid reflux
*weight loss (this is not a good thing when you are pregnant)
*not being able to do daily activities without the help of medication
*receiving 24 hour a day IV medication through a zofran pump
*migraines
*having little to no energy

Along with all these symptoms I have been taking care of my 2 year old with no nanny, no mother's helper, and no family near by. Luckily, I have the best husband on earth, who has literally done everything from cooking, cleaning, laundry, grocery shopping etc...not to mention going to work everyday. My 2 year old son has also been a saint. I don't brag much about him, but I have to say he is the sweetest boy on earth. I don't know where he learned it, but every time I throw up now, he comes in and rubs my back and tells me to stay calm and that it's OK. He reminds me that my medicine will make me feel better. My family has been sending their support from afar, wishing they could be here to help, but luckily I have had the support of friends close by. Friends that don't blink an eye when you call them on a Friday night and ask them to pick you up at the hospital, or friends that offer to watch my son, or take him for walks, or friends that have gone through what I'm going through and offer their ear and nonstop support.

I'm now in my second trimester and hoping that I will start feeling like myself soon. I am starting to feel a little better and can see the light at the end of the tunnel. I'm also looking forward to seeing food as my friend again instead of the enemy. I have not cooked in 3 months!! When I started to feel better in my last pregnancy I cooked a feast and savored every bite. I am so looking forward to feeling like that again!

If you would like to find out more about hyperemesis click here.

Turkey and Vegetable Chili for the Whole Family

I've been cooking up lots of comfort food since it's been so cold lately. This is one of those meals that will warm you up from the inside out on a cold fall or winter night. This chili is full of flavor and healthy, yummy goodness for the whole family. Not to mention it takes about 20 minutes from start to finish! This is for little ones 10+ months who are ready for finger food and Mommies and Daddies of all ages.

Here's what you need for 4 to 6 servings:
1 lb lean ground turkey
1 15 oz can kidney beans, drained and rinsed
1 14 1/2 oz can organic diced tomatoes
1 15 oz can organic tomato sauce
1 can corn, drained
1 1/2 cup chopped organic baby spinach
1 garlic clove minced
1 tbsp chili powder
1 tsp ground cumin
1 tbsp Italian Seasoning
1 tbsp onion powder
salt
pepper
Olive oil
Shredded cheddar cheese
Non-fat plain greek yogurt

Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add garlic and cook for 1 minute. Add ground turkey and cook until browned (about 5 minutes). Add kidney beans, diced tomatoes, corn, chopped spinach, tomato sauce, chili powder, cumin, Italian seasoning, onion powder and stir. Season with salt and pepper to taste. Bring chili to a boil, stirring frequently. Cook for 5 more minutes. Let cool, and then serve in bowls and top with shredded cheddar cheese, and a dollop of plain greek yogurt. I also served corn bread on the side. Test your little one's portion on your lower lip to make sure it is not too hot. Enjoy!

Little Green Pouch Giveaway!

It's time for another giveaway! Mommy and Baby food is giving away a 4 pack of Little Green Pouches! The Little Green Pouch is a BPA free reusable food pouch for babies, toddlers, big kids, even adults! I use these literally everyday. It makes traveling with homemade baby food SO easy. No spoons, no bibs, no mess!  Just hand your little one the pouch and let them enjoy. These pouches are dishwasher safe and can go in the freezer. I love these pouches SO much that I contacted the company and asked if they would be kind enough to give me a 4 pack to share with you. The little Green Pouch is such a hot item that it is currently sold out, but you have a chance to win a 4 pack right here! Here's how to enter:

1. Like Mommy and Baby Food on Facebook
2. Leave a comment on Mommy and Baby Food's FB page under the giveaway post

1 comment per entry, winner will be selected randomly, contest ends Friday 11/9 at midnight. Winner will be contacted through FB private message. Good Luck!

*This is not a sponsored post. I genuinely LOVE this product and just wanted to share it with all of you!

Guess Who Now Makes Yogurt...

Tillamook! I was so excited when Tillamook contacted me to ask if I wanted to tryout their new yogurt. My family has always loved Tillamook cheese, and no surprise, we love their yogurt too. We have tried Mountain Huckleberry, Oregon Strawberry, and Marionberry. Each flavor is better than the next!

Tillamook yogurt is farmer-owned for more than 100 years, is made with only natural ingredients, real fruit, and no high fructose corn syrup. Looking at the ingredients label, fruit is the second ingredient after milk, not sugar, not chemicals, fruit!

Tillamook yogurt is a great lowfat snack for Mommy, and a healthy meal or snack for your little one starting at 7+ months. You can give this to your little ones as is, or mix it into lots of different foods. I have mixed the yogurt with plain oatmeal, pancake batter, and even bisquick biscuits! I've even pureed it with spinach to make a yummy smoothie for myself.

Check out my sidebar for a coupon to try out Tillamook yogurt yourself!

Pan Roasted Apples and Spinach with Whole Wheat Pasta and Pecorino Cheese

This recipe was a total experiment that ended up really good!  I was trying to find something to make my son for dinner, and saw apples and spinach in our veggie drawer. I wasn't sure how that would taste together, but I knew my son liked it pureed together so why not. I pan roasted it with a few different spices and tossed with cheese and whole wheat pasta. Well the result was delicious, like so delicious I wish I had made more than a single serving. The flavor was just so different and surprising. I will definitely be making this family size the next time I make it! This can be pureed for little ones 7+ months or served as finger food for little ones 10+ months.

Here's what you need for 4 to 6 servings:
1 bag whole wheat pasta
2 to 3 organic apples diced (like 1/2 inch cubes)
1 cup finely chopped organic baby spinach
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 cup grated pecorino romano cheese
2 tsp olive oil

Bring a pot of water to boil and cook the pasta according to package. Heat 2 tsp olive oil in a large skillet over medium high heat, add the apples, spinach, nutmeg, cinnamon, and a handful (1/4 cup) pecorino cheese. Cook until apples are tender and spinach is wilted (about 5 minutes). Add drained pasta to skillet and 1/4 more cup of pecorino cheese. Toss to coat, serve and enjoy! If you are pureeing, puree your little one's portion (4 to 6 oz) with a little water until you get desired texture.

Roasted Acorn Squash with Turkey Sausage, Peppers, and Goat Cheese

Happy Halloween! Hope you are all having a spooktacular day! This is a yummy and healthy recipe to spice up an autumn dinner. I made this the other night, and it was delicious. There are flavors in this dish that I would have never thought to pair with squash. It's so creative, wish I had thought of it! I found this recipe in Guy Fieri's cook book called Guy Fieri Food. Hats off to Guy Fieri for giving me another way to spice up autumn flavors! This is for little ones 10+ months who are ready for finger food and Mommies and Daddies of all ages.

Here's what you need for 6 servings:

Turkey Sausage:
2 tsp thyme leaves
2 tsp rubbed sage
2 tsp salt
1 tsp black pepper
1 lb lean ground turkey

Acorn Squash and Veggies:
3 acorn squash, cut in half
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp unsalted butter
2 cups 1 inch sliced green cabbage
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 large sweet onion diced
1 tbsp minced garlic
4 oz soft goat cheese crumbled
2 tbsp chopped fresh flat leaf parsley

To make turkey sausage, in a medium bowl, combine the thyme, sage, salt, and pepper. Add turkey and mix well, cover and refrigerate while you roast squash. To prepare the squash, preheat oven to 375F. Trim the ends off the squash so that it will sit flat. Scoop the seeds and membranes from inside the squash. Place the squash halves cut side up on a baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with 1 tsp salt and pepper. Place the squash in the oven and roast for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh. Remove from the oven but leave the squash on the baking sheet.

Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp of olive oil. Add the turkey, making sure to leave large chunks, about 1 inch across. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm.  In the same pan, melt the butter over medium high heat. Add the cabbage and cook until it starts to wilt, about 4 minutes. Add the peppers and onion and cook for 6 to 8 minutes, until the onions are soft and the peppers are still a little al dente. Add the turkey and the garlic. Cook for 2 to 4 more minutes to blend flavors. Add salt and pepper if necessary.

Turn the oven to low broil. Divide the turkey mixture among the squash halves. Crumple the goat cheese over the tops, place under the broiler just until the cheese is warm. Garnish with a bit of parsley, serve and enjoy!