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!

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!

Pumpkin Butter Stuffed Crescent Rolls

I've been testing out some new recipes for Thanksgiving, and came up with this pumpkin butter recipe yesterday. Anyone who reads this blog knows how much I love pumpkin butter. Unfortunately it is only sold in stores for a very short time, so I decided to try making my own. This is so easy to make, it literally took me maybe 5 or 10 minutes! You can eat this pumpkin butter on almost anything, but I'm planning on serving it inside crescent rolls for Thanksgiving, so that's my focus today :) These crescent rolls were so delicious. They tasted like a pumpkin spiced cinnamon bun (which was exactly what I was going for!) You can serve these to little one's ready for finger foods, and whoever else might be sitting around your Thanksgiving table!

Here's what you need for 8 crescent rolls:
1 package Pillsbury crescent roll dough

Pumpkin butter:
1/2 cup canned organic pumpkin puree
1/2 tsp pumpkin pie spice
1 tsp maple syrup
2 tbsp honey (more or less depending on how sweet you want it)
1 tbsp lemon juice

Preheat oven to 375F. Roll out crescent roll dough on an ungreased cookie sheet. Mix all ingredients for pumpkin butter together until smooth. Spread about a tbsp of pumpkin butter on each triangle of dough and then roll into a crescent. Place in oven and bake for 12 minutes. Let cool for a minute and serve. Put the rest of your pumpkin butter in a sealed container in the refrigerator. It should keep for 3 to 5 days. Enjoy!

Win 2 Tickets to Babes & Babies a San Francisco Event for Moms and Tots!

Attention Bay Area Moms! Mommy and Baby Food is teaming up with Appel & Frank to giveaway 2 pairs of tickets to their Babes & Babies event Saturday November 3rd in San Francisco! To enter visit my facebook page here and leave a comment under the Babes & Babies post about the moment you first felt like a mom. If you are a mom to be share your favorite pregnancy moment so far. One comment per entry. Contest ends Sunday 10/21/12. Good luck!

Moms are invited to shop from 65 designers and companies offering baby and toddler clothing, accessories, gear, toys, local resources and much more...at discounted prices. There will be free speakers and seminars on topics including sleep training, cord blood registry, hiring a caregiver and more! Additionally, there will be lush gift bags for the first 200 families, on-site photo shoots, play spaces & activities for kids run by MyGym and Peekadoodle, as well as a raffle with incredible prizes, including a Stokke highchair, Joovy Stroller and a Medela Pump in Style Breastpump! The event will be held on Saturday, November 3rd from 9:30am - 2:00pm at the St. Mary's Cathedral, Patron's Hall (1111 Gough Street @ Geary) in San Francisco. Admission is 2 for $8 at appelandfrank.com or $5 each or at the door. 

Butternut Squash Quinoa with Pancetta, Sage and Pine Nuts for the Whole Family

As I mentioned in my previous post, once autumn hits I am always on the hunt for winter squash recipes. I found this recipe in the February 2011 Bon Appetit magazine (yes I hold on to cooking magazines for a really long time ha!).  I changed a few things from the original recipe to make it more kid friendly, and a little healthier. This recipe is for little ones 10+ months who are ready for finger food and Mommies and Daddies of all ages. You can also puree this for little ones 8+ months.

Here's what you need for 4 to 6 servings:
1 medium size butternut squash peeled, seeded and cut into 1/2 inch cubes
1 tbsp fresh sage, finely chopped
1 medium size onion finely chopped
1 1/2 cups organic quinoa
1 1/2 cups organic chicken broth
3/4 cup toasted pine nuts
1/4 cup grated parmesan cheese
Shaved parmesan cheese (to put on top at end)
4 oz diced pancetta cooked crisply
Olive oil
salt

Heat 2 tsp olive oil in a large nonstick skillet over medium high heat. Add the squash and season with a little salt and saute until it begins to brown, stirring often (approx 5 minutes).  Reduce heat to medium, and add the chopped sage, cook until squash is tender, about 8 minutes. Remove to plate and wipe skillet clean. While squash is cooking put quinoa in pot with 1 cup water and 1 1/2 cups chicken broth. Bring to a boil, then cover and reduce heat to low or simmer. Cook for 12 to 15 minutes or until all liquid is absorbed and quinoa is tender. Heat 2 tsp olive oil, in same large skillet that was used for squash, over medium high heat. Add chopped onions and a pinch or 2 of salt and saute until onions are tender and beginning to brown (approx 5 or 6 minutes). Add cooked quinoa, grated parmesan, pine nuts and pancetta to onions in skillet and toss. Cook for 2 minutes, add squash and season with a little salt and pepper. Toss to coat. Cook for a few more minutes and then transfer quinoa to a large serving bowl. Top with shaved parmesan, serve and enjoy! If you are pureeing, place your little one's portion (4 to 5 oz) into a food processor and add water until you get the desired texture.

Butternut Squash Stuffed Meatballs for the Whole Family

I'm pretty sure I have mentioned in the past how much I love autumn. I get so excited when I start to see pumpkins and other squash in the grocery stores. I immediately start to brainstorm new recipes I can cook with them, and this is one those recipes I thought up. As you probably can tell from the multiple types of meatball recipes on my blog, my family loves meatballs, so here's another one. These meatballs are a tad sweeter than your average meatball, and are so yummy. They are fall wrapped up in one tiny bite! These meatballs are stuffed with butternut squash, spinach, and flax meal. Served alone, or with pasta, this is a delicious and healthy meal your whole family can enjoy starting at 10+ months.

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

1 lb lean ground turkey meat

1 cup butternut squash cut into 1 inch cubes

Handful organic baby spinach

1/2 cup Italian seasoned breadcrumbs

1/4 cup grated parmesan cheese

1 tbsp flax meal

Handful pine nuts

1 tsp ground nutmeg

1/2 tsp ground sage

1 egg beaten

1 tsp salt

Ground pepper

1 1/2 jars salt free organic marinara

Olive oil

Put butternut squash and spinach in a food processor and pulse until finely chopped. Mix turkey, breadcrumbs, parmesan cheese, flax meal, pine nuts, nutmeg, and sage in a large mixing bowl. Add butternut squash and spinach mixture to mixing bowl. Add beaten egg and salt and pepper. Mix together and then form into small balls. Heat 2 tbsp olive oil in a large deep skillet over medium high heat. Add meatballs and cook until golden brown on the outside flipping so all sides get cooked (approx 5 to 7 minutes). While meatballs are cooking heat the marinara sauce in a medium to large covered pot and let simmer. Add cooked meatballs to the sauce pot and let simmer for 5 to 10 more minutes. Let cool and serve alone or with your choice of pasta. Make sure to cut your little one's portion up into bite size pieces. Enjoy!

Let me know what you think. I love to hear from my readers :)

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!

Spinach and Ricotta Chicken for the Whole Family

This is another delicious dish from Jillian Michael's book Making the Cut. It's light, yummy, easy to make,  and great for the whole family. It's got your healthy protein, calcium, folate, vitamin A and iron all in one rolled up bite. I served this with whole wheat couscous. You can serve this to the whole family starting at 10+  months.

Here's what you need for 4 to 6 servings:
6 skinless, boneless chicken breast halves
1/2 cup dry white wine
1/2 cup low sodium chicken broth
1 cup fat free or part skim ricotta cheese
1/3 cup Parmesan cheese
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 (10 oz) package frozen organic chopped spinach, thawed, drained and squeezed dry
1 large egg
1 cup Italian seasoned bread crumbs
salt
1 tbsp dried rosemary
1 tbsp parsley

Preheat oven to 350F. Combine ricotta cheese, Parmesan cheese, garlic powder, black pepper, spinach, and egg in a large mixing bowl and set aside. Place each chicken breast between 2 sheets of heavy duty plastic wrap; pound to 1/4 inch thickness using meat mallet or rolling pin. Mix bread crumbs, dash or 2 of salt, rosemary and parsley in a shallow bowl. Dredge each chicken breast through the bread crumb mixture. Divide and spread cheese and spinach mixture evenly over chicken breasts. Roll up jelly-roll fashion. Tuck in sides and place chicken seam side down in a deep baking dish (think lasagna dish). Pour wine and chicken broth over the chicken and cover with foil. Bake for 30 minutes, basting chicken with wine and broth every 10 or so minutes. Uncover and bake for an additional 15 minutes or until chicken is done. Spoon wine and broth mixture over chicken and serve. Make sure to cut your little one's portion (1/2 cup to 3/4 cup) into bite size pieces. You don't need to serve your little one's portion with sauce. Enjoy!

Family Pizza Night - Chicken Picatta Pizza & Spinach and Mushroom Pizza

Whenever I am visiting my family in New York I always have to have 2 things, pizza and bagels. I tried lemon chicken pizza the last time I was home and have been dreaming about it ever since. I decided to try to make my own recipe. It's not as good as the NY version, but it is really yummy and satisfied my craving for it.  I always love spinach and mushroom pizza, so I made that too just in case the chicken picatta pizza came out tasting gross. Luckily both pizzas came out really yummy, so we had lots of leftovers for lunch the next day :) You can serve these pizzas to your whole family starting at 12+ months.

Here's what you need:

Chicken Picatta Pizza:
Sauce:
3 tbsp olive oil
3 garlic cloves minced
1/2 cup low sodium chicken broth
2 tbsp whole wheat flour
2 tbsp lemon juice
1 to 2 tbsp capers

Pizza:
1 package whole wheat pizza dough
1 package grilled chicken strips cut into chunks
handful of shredded part skim mozzarella cheese
olive oil

Preheat oven to 450F. Take dough out of package and place on a lightly floured surface. Let rest for 20 minutes. Using your hands or a rolling pin, roll out the dough and place on a pizza stone or a cookie sheet. Brush the dough with olive oil and set aside. Now we're going to make the sauce. Put 1 tbsp olive oil in a medium skillet over medium high heat. Add the garlic and saute until fragrant (30 seconds). Add the rest of the olive oil and the flour. Mix until a paste is formed. Add the chicken broth a little at a time while continuously stirring. Add lemon juice and capers and stir for another minute or two. Add chopped chicken and toss to coat. Pour chicken and sauce over pizza dough. Spread out chicken to cover all the dough. Cover with mozzarella cheese and place in the oven to bake. Back for 10 to 15 minutes. Let cool and then cut into slices. Make sure to cut your little one's piece up into tiny pieces. Serve and enjoy!

Spinach Mushroom and Pancetta Pizza
1 package whole wheat pizza dough
2 to 3 handfuls organic baby spinach
1 cup sliced cremini mushrooms
1 package diced pancetta (you can use grilled chicken instead if you want)
1 handful part skim mozzarella cheese
Olive oil
1 tsp garlic powder
1 tbsp Italian Seasoning

Preheat oven to 450F. Take dough out of package and place on a lightly floured surface. Let rest for 20 minutes. Using your hands or a rolling pin, roll out the dough and place on a pizza stone or a cookie sheet. Brush the dough with olive oil and season the dough with garlic powder and Italian seasoning. Place baby spinach, mushrooms and pancetta around the dough. Sprinkle with cheese and drizzle with a little olive oil. Place in oven and bake for 10 to 15 minutes. Let cool and then cut into slices. Remember to cut your little one's portion up into bite size pieces. Serve and enjoy!

Chocolate Chip Souffle

Yes, you can eat chocolate chip souffle and not feel guilty about it! This is made with garbanzo beans, kale and lots of other yummy ingredients. I know you're thinking "garbanzo beans, kale? How can this be a delicious dessert?" Well trust me it is so melt in your mouth delicious you probably wont be able to just eat one! You can serve this at a dinner party, or as cupcakes at your little one's birthday. They are sure to impress, and your guests will not believe they are eating garbanzo beans and Kale!

Here's what you need for 12 to 16 servings:
2 cans garbanzo beans drained
1/3 cup peanut butter
1 cup brown sugar
1/2 cup organic oats
1/2 cup chopped walnuts
2 tsp vanilla extract
2 tsp baking powder
1/4 cup finely chopped organic kale
1 tbsp flax meal mixed with 3 tbsp water
1/4 cup milk
1 1/4 cup semi sweet or bittersweet chocolate chips

Preheat oven to 350F. Mix all ingredients, except for chocolate chips, in a large food processor and blend until smooth. Spray cupcake tray with cooking oil. Spoon batter into cupcake tray (about 2 spoonfuls per slot). Place in oven and bake for 14 minutes. Serve warm for souffle texture, or let cool for a cupcake texture. Enjoy!

Chicken & Shrimp in a Yellow Curry Sauce for the Whole Family

I made this for dinner last night, and it was SO yummy. My husband and I were literally racing to the stove for 2nds! This is such an easy meal that takes less than 30 minutes. I think it took about 15 to 20 minutes from start to finish! Gotta love those types of meals! This is a very mild curry sauce so you can serve it to your little one starting at 12+ months. I served this curry with organic peas and carrots and brown rice.

Here's what you need for  4 to 6 servings:
2 large boneless skinless chicken breasts cut into 1 inch cubes
A little over a dozen jumbo raw shrimp (peeled, deveined and tails off)
2 cups Frozen organic peas and carrots
1 bottle Trader Joe's Yellow Curry Sauce
1 package microwaveable brown rice
2 handfuls shredded coconut
Salt
Pepper
Cooking Spray

Season chicken and shrimp with salt and pepper. Spray a large deep skillet with cooking spray and add cut up chicken and cook over medium high heat for about 7 minutes. Remove from skillet and set aside. Spray skillet with cooking spray again and add shrimp. Cook over medium high heat for about 2 minutes on each side. Drain shrimp liquid. Put chicken and shrimp back in the skillet. Add curry sauce and frozen vegetables. Toss to coat, cover and let simmer for a few minutes. While curry is simmering, put microwaveable brown rice in microwave and cook according to package. Add to skillet when done and toss to coat again. Let simmer for 1 more minute, and then serve. Remember to cut your little one's portion up into bite size pieces. Enjoy!

Saffron Carbonara for Mommy and Daddy

This is a great date night dinner. It's so flavorful and delicious. It's a dish that is sure to impress and have your hubby, or dinner guests saying "mmmm".  This recipe is from Rachael Ray's Look & Cook Cookbook.

Here's what you need:
1 lb whole wheat linguine, or tagliatelle
1/4 tsp saffron
1 1/2 cups low sodium chicken stock
3 tbsp olive oil
1/3 lb pancetta diced
4 garlic cloves, grated or finely chopped
1/2 cup dry white wine
2 tsp tumeric
3 egg yolks
salt
black pepper
1/2 to 2/3 cup grated Pecorino Romano cheese
A generous handful of finely chopped fresh flat leaf parsley

Bring a large pot of salted water to boil and cook the pasta according to the package. Reserve a 1/4 cup pasta water before draining. While the pasta is cooking, place the saffron in a small pot with the chicken stock. Bring the stock toe a gentle boil, then reduce the heat to a simmer and allow the saffron to steep in the stock as it reduces. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until just about crisp (4 to 5 minutes). Add the garlic, stir for a minute or two more, then stir in the wine and turmeric. Beat the egg yolks with the 1/4 cup of reserved pasta water. Drain the pasta and add to the skillet with the pancetta and garlic. Pour the saffron stick over the pasta, toss to combine, and season with pepper. Turn off the heat, then add the tempered eggs, a couple of handfuls of cheese, and the parsley. Toss for 2 minutes to form a thick golden sauce. Toss the spaghetti to coat evenly. Serve and 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. 

Cheddar Biscuits with Kale and Corn

I love a good cheddar biscuit (I mean really who doesn't!) I came up with this recipe the other day in an attempt to create a healthy cheddar biscuit. These are made with multigrain pancake mix, flax meal, corn, kale and of course cheddar cheese. There's no extra salt, oil or butter, but trust me these are seriously yummy and full of flavor. You can serve these along side any brunch or dinner meal, or just eat them as a snack. These are for little one's 10+ months and Mommies and Daddies of all ages!

Here's what you need for 8-10 biscuits:

2 cups multigrain pancake mix

2/3 cup milk

1/2 cup finely chopped organic kale

1 cup frozen organic corn kernels

1 to 2 handfuls shredded cheddar cheese

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon 

1 tbsp flax meal mixed with 3 tbsp water

Preheat oven to 425F. Put 1/2 cup frozen corn kernels in a food processor and blend until it makes a powdery meal. Put in a large mixing bowl. Add all other ingredients and stir until smooth. Using a spoon, dollop mixture one by one onto a baking sheet and place in oven. Bake for 8 to 10 minutes. Let cool, serve and enjoy!

Moroccan Chicken with Wild Rice for the Whole Family

This recipe is from Jillian Michaels' Making the Cut. I've made a few different recipes from this book over the years, and they have all been surprisingly delicious. Now I say "surprisingly" because this is a health and nutrition book.  I'm always expecting things to end up tasting healthy (meaning no flavor), but I'm always wrong (thank god!). I made this dish the other night and it was so yummy. It's a great way to spice up (literally and figuratively) your everyday grilled chicken. I served this with a side of steamed broccoli, but you can serve it with any veggie you like. This is a delicious and healthy meal you can serve to your whole family starting at 10+ months.

Here's what you need for 4 servings:

4 skinless boneless chicken breast halves

olive oil cooking spray

1 tsp dried oregano

1/2 tsp allspice

1/2 tsp cumin

1/2 tsp ground cloves

3 cloves garlic, minced

1 box Near East Wild Rice

Spray chicken breasts with cooking spray. Combine oregano, allspice, cumin, cloves, and garlic in a large (gallon size) ziplock bag. Add chicken breasts to the bag and shake to completely coat chicken in herb mixture. Cook chicken on a preheated grill pan over medium heat for about 20 or so minutes (10 minutes on each side). Prepare rice according to package. Remember to cut your little one's portion up into bite size pieces. Your little one's portion will be between 1/2 and 3/4 cup. Serve and enjoy!

Black Bean Brownies

I've been seeing a lot of black bean brownie recipes popping up, and after trying garbanzo beans in the healthy chocolate pie I decided to come up with my own black bean brownie recipe. These brownies are so yummy and fudgie. They taste just like the real thing, but are so much healthier. These are gluten free, and made with organic apples, carrots, and black beans. I know you're probably thinking, "How is it possible that apples, carrots, and black beans mixed with a few other ingredients could taste like brownies?" Well believe me they do! These brownies are another great alternative to a birthday cake, or a great way to feed your chocolate craving :)

Here's what you need (Makes between 8 to 12 servings)

1 can organic black beans, drained

1 cup organic oats

1 cup brown sugar

1/4 cup peanut butter

4 oz organic carrot apple puree (you can use baby food puree)

2 tbsp flaxmeal + 6 tbsp water (mix together in a small bowl)

1 tsp vanilla extract

1/2 tsp baking soda

1/2 cup chocolate chips melted with 1/4 cup skim milk

1/2 cup chocolate chips

Preheat oven to 350F.  Place a small pot with 1/4 cup milk over medium high heat. When milk gets hot remove from heat and add 1/2 cup chocolate chips, stir to melt. Put all ingredients except for the last 1/2 cup of chocolate chips into a food processor and blend until smooth. Add last 1/2 cup chocolate chips and stir. Spray an 8x8 brownie pan with cooking spray. Pour batter into pan and place in oven. Bake for 50 minutes. Let cool, cut into squares and enjoy!

Pasta Shells with Lamb Sausage and Kale in a Pistachio Kale Pesto Sauce

My husband and I ordered something similar to this at a restaurant recently and were disappointed with it. Pistachio pesto sounded like it would be so good, but the restaurant's pesto was nothing special. I thought that I could make a better version of the entree, and I did (not to toot my own horn or anything).  I added organic kale to the pesto to make it a little more nutritious (and because I had so much of it I didn't want to waste it!). Pistachio's are known as the skinny nut since it is the healthiest of all tree nuts. It is a great source of fiber and potassium, and is very low in calories. This pesto was so yummy, and was a huge hit with my hubby and my little guy. This turned out to be SO much better than the dish we ordered at the restaurant, and a lot more cost effective! This is for little ones 12+ months and Mommies and Daddies of all ages!

Here's what you need: (serves 4 to 6)
Pesto Sauce:

¼ cup chopped kale

2 to 3 tbsp dried basil leaves

1 tbsp dried parsley

½ cup pistachios (remove shells)

1 clove garlic

3 tbsp grated parmesan cheese

¼ to 1/3 cup olive oil

ground black pepper

Put all ingredients into food processor and blend until smooth and set aside.

Pasta:

1 box pasta shells

5 links lamb sausage, casings removed (you can use chicken or turkey sausage too)

2 cups chopped organic kale

Cook pasta according to package. While pasta is cooking remove sausage casings and cook meat in a large deep skillet over medium high heat. Cook until browned (about 5 to 8 minutes). Add chopped kale and toss. Cook until kale has wilted. Drain pasta and add it to the kale and sausage. Pour sauce over pasta and toss to coat. Serve and enjoy! Remember to cut your little one's portion into bite size pieces. Your little one's portion should be between 1/2 and 3/4 cups. 

Salmon Cakes for the Whole Family

I've been meaning to try this recipe for a few months now, and finally got around to it the other night. This is from the Organic Baby & Toddler Cookbook by Lizzie Vann. Yes, this is a recipe meant for babies, but it is really delicious and healthy for Mommy and Daddy too. It was a big hit with my family. Especially my husband, he ate 3! You can make these with salmon or cod and serve as is or on a bun. This is for little ones 10+ months and Mommies and Daddies of all ages!

Here's what you need:
2 large organic potatoes, peeled and cut into chunks
1 tbsp lemon juice
2 tbsp butter
1 1/2 lbs fresh salmon or cod (bones and skin removed your fish seller will do this for you if you ask)
Milk for poaching
6 scallions, trimmed and chopped
freshly ground black pepper
1 egg
2 tbsp milk
1 heaping cup of Italian seasoned breadcrumbs
3 tbsp vegetable oil

Cook the potatoes in a pot of boiling water until soft, about 12-15 minutes. Drain and mash with lemon juice and half of the butter.

Poach fish in a pan of milk. Add enough milk to cover the fish. Bring to a boil and then reduce the heat to simmer until the fish is no longer translucent, about 5-10 minutes. Drain the fish and chop into small pieces.

In a separate pan, fry the scallions in the remaining butter until soft. Add the scallions, fish, and pepper to the potato mixture and combine. Divide the mixture into 8 (you may have more than 8 patties, I had around 12), and pat into burger shapes with floured hands.

Beat the egg and milk together in a bowl. Coat each burger first in the egg mixture, then in the bread crumbs (I added a little salt and pepper in the breadcrumbs for some more flavor).

Heat half of the oil in a frying pan over medium heat, then turn the heat down to low and add four burgers. Fry, turning once, until golden brown, about 5 minutes on each side. Drain on paper towel and keep warm. Add the rest of the oil and repeat the process with the remaining burgers. Let cool a minute and then serve and enjoy!  Remember to cut your little one's portion up into bite size pieces.

Healthy Chocolate Chip Pie

OK I know you're all thinking healthy chocolate chip pie how is that possible? All I can say is, it is, and it's delicious. I wish I could take full credit for this recipe, but I found it in one of my favorite blogs Chocolate Covered Katie. I changed the original recipe a little bit by adding kale and avocado, and not using oil. You can find the original recipe here. This recipe is gluten free, vegan and delicious.  This would make a really delicious birthday cake or treat for little ones 12+ months.

Here's what you need:
1 can garbanzo beans drained and rinsed
1 to 2 handfuls organic kale
1/2 large avocado
1 cup organic quick cooking oats
1 cup brown sugar
1/4 cup organic applesauce
1/3 cup peanut butter
1/2 tsp baking soda
2 tsp baking powder
2 tsp vanilla extract
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350F. Put all ingredients (except chocolate chips) in a large food processor and blend until smooth. Add chocolate chips and stir. Spray a deep pie dish with cooking spray.  Pour batter into pie dish and bake for 45-50 minutes. The outside should be golden and crisp, while the inside should be  like a fudge texture. Let cool for 5 to 10 minutes and enjoy!

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!

Veggie Stuffed Turkey Meatballs for the Whole Family

Here is yet another meatball recipe for your family. I think this is either the fourth or fifth different meatball recipe I've posted, so you can probably tell that I make meatballs a lot in our house. These meatballs are made with lean ground turkey meat, and chopped mushrooms, kale and carrots. This is a great way to get your protein and veggies all in one bite! These are 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 lb lean ground turkey

1/2 cup Italian seasoned breadcrumbs

1/4 cup grated parmesan cheese

1/2 cup finely chopped organic kale (I put all the veggies in a food processor)

1/2 cup finely chopped organic carrots

1/4 cup finely chopped cremini mushrooms

1 egg beaten

Salt (1 tsp)

Pepper

1 1/2 jars organic marinara

Olive oil

Mix all ingredients except the marinara and olive oil in a large mixing bowl and form into small meatballs. Heat 2 tbsp olive oil in a large deep skillet over medium high heat. Add meatballs and cook until golden brown on the outside flipping so all sides get cooked (approx 5 to 7 minutes). While meatballs are cooking heat the marinara sauce in a covered pot and let simmer. Add cooked meatballs to the sauce pot and let simmer for 5 to 10 more minutes. Let cool and serve over pasta of your choice. Make sure to cut your little one's portion up into small pieces. 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!

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!