Recipe: Tomato Bruschetta

Right about now, I am missing the abundance of my backyard garden in Happy Valley, OR. As it turns out, we didn't realize just how easy gardening up there was until we moved back here to the Valley of the Sun. Eh, I guess everything has its trade offs right? One of the specific things that never ceased to amaze me, was just how many tomatoes one average sized tomato plant could produce....I mean seriously, we have the suckers coming out our ears. I roll my eyes at myself now when I think of all the times I grumbled to myself crankily as I harvested yet another crop of those garnet red beauties....or maybe the grumbling was due to the fact that I was pregnant for a significant chunk of the time we lived up there....but that's neither here nor there.

My long and rambling point here, is that I would give my right arm....well, maybe my left one....for that garden today. Maybe a toe or two also....

And if indeed, that sacrifice came to fruition, this is the recipe I would make...like right now....tonight.....

Fresh Tomato Bruschetta

Mama Chef Extraordinaire: Laylita (www.laylita.com)

 

When to Introduce: These are one for the whole family. Tomatoes are fairly acidic, so you may want to wait until after 12 months to introduce to your little ones. Obviously, a fair amount of steady hand is needed to enjoy these beauties, so if you do share with the toddler/preschool set, expect to have some tomato on the floor....that's what dogs are for right??

 

Why we Love It:  It is just about as fresh and beautiful as a food can be! And it is a light, cool, summer meal that doesn't involve heating up the entire house with your over. Yumminess in it most pure state. 

Ingredients: 

4 cups of cherry tomatoes, heirloom or regular

3-4 garlic cloves, lightly crushed but still whole

2 tbs olive oil

Handful of fresh basil leaves or 2 tsp dried crushed basil

Salt to taste

Lightly toasted bread slices rubbed with garlic and fresh basil/thyme to garnish

 

Directions:

1. Cut the cherry tomatoes into halves or quarters, depending on their size.
2. Mix the cut cherry tomatoes, the lightly crushed garlic cloves, olive oil, basil and salt in bowl.
3. Cover and refrigerate for at least 2 hours, overnight is ideal.
4. Remove the fresh basil leaves and garlic cloves. Serve on top of lightly toasted bread slices that have been rubbed with a garlic clove. Garnish with fresh basil or thyme.

Servings: This will make about 8 generous appetizer servings.....but why not make it a meal? If you do that, count on about 3-4 servings!

Recipe: Yogurt and Kale Popsicles

Yes, you read that correctly....yogurt and KALE Popsicles. Gone are the days when a green Popsicle automatically meant artificial lime flavor (which by the way, was pretty much always my favorite...). These days, the green can be brought to you by one of the current "cool kids" at the produce stand...KALE!!!

Stick with me on this one and then let your kiddos be the deciding vote. After all, it is HOT outside, so anything that is cold and creamy, is sure to please most of the crowd!

Yogurt and Kale Popsicles

Mama Chef Extraordinaire: Kristen Howerton (www.rageagainsttheminivan.com)

 

When to Introduce: Besides the fact that these would be INCREDIBLY messy if given to a little one under one (or two...or three...), they do contain strawberries and pineapple. Both tend to be a little bit on the allergenic side, so my recommendation would be to serve once they are over 12 months of age. Always consult your pediatrician with any concerns.

 

Why we Love It:  Ummm....they are cold and yummy deliciousness. And if that isn't convincing enough for you, they are packed with uber healthy probiotics, greens and fruit...all good things for tiny (and not so tiny) tummies!

Ingredients: 

1/2 cup plain nonfat yogurt
1/2 cup fresh kale
1/2 cup frozen pineapple
1/2 cup frozen strawberries
2 tbsp stevia (to sweeten)

 

Directions: 

 Add all ingredients to blender.

Pour into Popsicle molds and freeze until solid...usually at least 3 hours.

Servings: This will make about 2 cups - so it depends on the size of the molds you are using, but will usually make 4-6 treats!

Recipe: Greek Yogurt Fruit Smoothie

At my house, we are all about multi-tasking. And sometimes...OK, a LOT of the time...that means whipping up some sort of a meal or snack that the whole family can enjoy! One of the best ways to do that is with a good ol' fashioned smoothie. And this one, has a few optional ingredients that make it even more AWESOME for the older kiddos and adults in the house. I think you are gonna love it...

Greek Yogurt Fruit Smoothie

Mama Chef Extraordinaire: Sonia Collins (www.littlegreenpouch.com)

 

When to Introduce: Omit the walnuts and protein powder, and this one is good to go for babies over 9 months old. Nuts can generally be added in after the one year mark. As for the protein powder, ask your pediatrician for their recommendation. 

 

Why we Love It:  Oh so tasty....and packed with so much goodness! The Greek yogurt adds much needed protein (but is low and sugar) and the fruits are packed with potassium, essential vitamins and nutrients every tummy can appreciate. For adults, the added punch of the walnuts and protein powder, make this smoothie a meal in and of itself!

Ingredients: 

1 banana - broken into chunks
1/3 cup fresh boysenberries
1/2 cup plain Greek yogurt
1 scoop protein powder
1/4 cup walnuts
3/4 cup frozen pineapple chunks
Splash of sugar free juice

 

Directions: 

 Add all ingredients to blender.

 Tip: if you are not using frozen fruit, add a few ice cubes. Blend until smooth. Pour into glass and enjoy.

 

Servings: This will make about 2 cups - so it depends on what size smoothies you want to serve up!

Recipe: Healthy Baked Chicken Nuggets

If you have kiddos, or have ever been a kiddo, chances are, a chicken nugget or two have crossed your lips....or landed someplace in the dark depths between your car-seats....don't ask. There is pretty much no denying that they are super yummy and in general, are a crowd pleaser with the kiddos. Unfortunately, there is also no denying that the typical fast-food stereotypes also apply to these tasty morsels. Sure, they may be slightly better for you and your littles than that greasy burger monstrosity, but they still have their issues.

So, today, I am super excited to share with you a best-of-all-worlds recipe that was shared with us by one of our readers, the Blohm family in Phoenix, AZ. With all the yumminess and none of the yuckiness of their processed predecessors, you and your family can feel good about bringing these babies to the table! Behold....Healthy Baked Chicken Nuggets!! Nom, nom, nom....

Healthy Baked Chicken Nuggets

Mama Chef Extraordinaire: Gina at Skinnytaste (www.skinnytaste.com)

 

When to Introduce: These are going to be for those self-feeders in your family. Sure, you can always stick them in a food processor for those still eating purees, but, you may just lose the fun of the whole nugget-ness that way. Totally your call!  If you have concerns, always be sure to consult a pediatrician.

 

Why we Love It:  All of the fun and even more of the YUM! These easy to eat nuggets are packed with lean protein and are not fried even for a second. They are juicy and perfect for dipping...and we all know kids LOVE to dip!

 

Ingredients: 

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray

 

Directions: 

1. Preheat oven to 425°.

2. Spray a baking sheet with olive oil spray. 

3. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
4. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
5. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. 

6. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. 

7. Turn over then cook another 4 - 5 minutes or until cooked though.

 

Servings: This will make 4 average servings (about 1 cup each)!

Recipe: Lemon Yogurt

The weather is warming up (in most parts of the country) and one of the signature tastes of the season is refreshing Lemon. There is just something about the tangy, yet sweet, taste of citrus that cools the palate and evokes relaxation. After all, isn't sitting on a warm porch sipping lemonade about as iconic as you can get when it comes to summertime?

In my days thus far, I have stumbled upon very, very few little ones that can turn up their tiny noses at yogurt. It seems to be a fan favorite and serves as a perfect compliment to a main dish, a snack, or even as a full meal on those tough teething days (been there....). So, today, we share with you a delightfully simple recipe that combines these two treats and is sure to make your taste buds do a little dance as well.

Lemon Yogurt

 

Mama Chef Extraordinaire: Erika at Squooshi (www.squooshi.com)

 

When to Introduce: As early as 6-9 months! Be sure to select ingredients that are age appropriate for your little one. Goat versus Cow milk yogurt, honey versus agave for sweetener etc. Remember, do not give infants under one year of age honey! If you have concerns, always be sure to consult a pediatrician.

 

Why we Love It:  It is delightfully refreshing and quiets those sweet-loving taste buds just enough when a craving hits. Yogurt is packed with calcium and protein and provides a more complete nutritional combo than one may expect. And, it is ridiculously simple to prepare. What is there not to love about this dish?

 

Ingredients: 

approx 1/2 cup yogurt
1/2 tsp fresh lemon juice, plus a little more to your taste
1/4 tsp local honey (or other age-appropriate sweetener)

 

Directions: 

  1. Place ingredients in bowl and stir.

2. Enjoy!

 

Servings: This will make about 1/2 cup of  Yumminess! The math is simple on this one, so feel free to double, triple, or octuple (not sure if that is a word)....

Recipe: Roasted Beet Hummus

I have an almost 4 year old little girl running around my house. If there is one thing that I have learned about mama-hood in this journey so far, it is that if it is Pink, that almost 4 year old little girl, will love it...regardless of what "it" is. From clothes, to crayons, to food, Pink is the new black in her eyes. Wear it, love it, live it. Light pink, dark pink, hot pink, or pinkish, I can swing just about any deal in my favor if I can figure out a way to work in the hallowed hue!

Another thing she loves? Hummus.

And so it seems, do the rest of you, my fabulous readers. I have posted several hummus recipes in recent history and each and every one seems to be a favorite. So today I introduce to you all a culinary creation that just may be the bee's knees in Sweet R's book....PINK HUMMUS!!!

 Oh, and yes, the pink is naturally created by some beautifully roasted beets...not Red Dye #3 or whatever. Nothing to fear here!

Roasted Beet Hummus

 

Mama Chef Extraordinaire: Dana at Minimalist Baker (http://minimalistbaker.com)

 

When to Introduce: Around 12 months! Because there is a decent amount of citrus juice in this recipe, I generally suggest holding off until this age to be on the safe side. Generally not an allergy issue, but the acid in the juices can be a little tough on the tiniest of tummies. If you have concerns, always be sure to consult a pediatrician.

 

Why we Love It:  It is so pretty!!! And, it just so happens to be all kinds of nutritious as well. Lots of vitamins and minerals from the beets as well as a healthy dose of protein from the chickpeas. Served with some veggies or pita chips, this snack can easily serve as a meal!

 

Ingredients: 

1 small roasted beet
1 15 oz. can (1¾ cup) cooked chickpeas, mostly drained
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 heaping Tbsp tahini
¼ cup extra virgin olive oil

 

Directions: 

1. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
2. Add remaining ingredients except for olive oil and blend until smooth.
3. Drizzle in olive oil as the hummus is mixing.
4. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
5. Will keep in the fridge for up to a week.

 

Servings: This will make about 2 cups of pink Yumminess! Enough for the whole family!

Recipe: Persimmon Puree

Have you ever had a Persimmon?? Me neither...until about a month ago. And let me tell you, I am sad that I had missed out on them for the first 3 decades or so of my life. These little puppies are super yummy and I would guess, that you probably walk past them every time you go to the supermarket. Persimmons look like a cross between a tomato and an apple. They come in several varieties, two to be exact. The tastes are similar though there are some big differences to note. Fuyus are rounder and can be eaten firm. They have an apple-like texture, where as Hachiyas are heart shaped and need to ripen until REALLY soft before you try eating them. Either way, they make a FABULOUS puree that your little love is sure to enjoy!

And while you are at it, give it a try yourself....my guess is that you will be seeking these beauties out in the future!

Persimmon Puree

 

Mama Chef Extraordinaire: Catherine from Weelicious (www.weelicious.com)

 

When to Introduce: Around 6 months! Although Persimmon is not a food commonly found in the baby food aisle at the supermarket, it is not a highly allergenic food and can be fed quite early! The taste is sweet (but not too sweet...) and your little one will likely be hooked! As always, be sure to consult a pediatrician if you have questions or concerns. 

Why we Love It:  In addition to it's innate Yumminess, Persimmons are a great source of vitamin A, C, beta-carotene and soluble fiber. And for all you mama's in the know when it comes to foods that will help your little one with constipation....this is another "P" food to add to the rotation! Yep, "P" stands for "poop". Nothing wrong with that!

 

Ingredients: 

2 ripe Persimmons

 

Directions: 

1.Peel the fruit

2. Cut the fruit

3. Puree the fruit! 

(Does it get any easier than that?)

 

Servings: This will make about 12 ounces or so of Yumminess! You may just want to double the recipe so you can share...and not feel too guilty.!

Recipe: Green Mac n' Cheese

Around these parts, green is pretty much our favorite color. And with the luck of the Irish just about upon us with St. Patty's Day coming up, we figured there is no time like today to share with you all yet another fab green food recipe! And since I have yet to meet a child who does not like Mac N' Cheese (although my husband claims he hated it even as a child...not sure how I ended up with him...) I figured this was just the inspiration I wanted to share with you all!

So, may all Irish eyes smile upon you and may the pot of gold at the end of the rainbow be yours!

Or....may you just enjoy this healthy mash-up of Mac N' Cheese meets Produce Stand!  Whichever you prefer....

Green Mac N' Cheese

Mama Chef Extraordinaire: Catherine from Weelicious (www.weelicious.com)

When to Introduce: This one is best left for the "chewers" in the family. While you can puree just about anything, pasta dishes are tough to get to the desired consistency. I would say most over the age of 12 months can give this one a go! Be sure to consult a pediatrician if you have any concerns over food tolerance. 

Why we Love It:  Ummm....it's Mac N Cheese. And it's PACKED with vitamins and nutrients for the entire family! It makes a ton, so great to keep in the fridge for the week. Oh, and it's green! NATURALLY green at that....no additives here to give it the leprechaun touch. Just some good ole' Mother Nature given color!

Ingredients:

1 pound elbow macaroni (you can also use campanelle, cavatappi or shells)

3 cups whole milk 

1 cup packed fresh spinach 

3 tablespoons unsalted butter 

2 tablespoons flour 

4 cups grated white cheddar cheese 

2 cups chopped broccoli florets 

1 cup peas

 

Directions: 

1. Preheat oven to 350° F.
2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
3. While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.
4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
5. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
6. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas. 

7. Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.

  Servings: 

This one can feed you small army! Serves about 8 and can easily be kept cold for reheatable meals on the run during the week!

Magically Delicious For Sure!! 

Recipe: Easy Cheesy Spinach Hummus

Fact: I LOVE to dip my foods.

Also a fact: So does my 3.5 year old.

Yet another fact: My 18 month old does too.

Fiction: All dips are fat laden and/or full of empty calories. Think again my friends....

I cannot wait to share today's recipe with you all because it is one that is so yummy that you will ALL enjoy it. Plus, it is totally fun....fun color (perfect for St. Patty's Day), fun to dip, fun to say....you get the idea! I am not even going to bore you with a whole bunch of background info. Let's get straight to the good stuff! And this is definitely good stuff...

 

Easy Cheesy Spinach Hummus

 

Mama Chef Extraordinaire: Catherine from Weelicious (www.weelicious.com)

When to Introduce: Around 12 months - Although most of the ingredients in this dish are not highly allergenic, Tahini Paste is made from sesame seeds, and those with nut sensitivities may have a reaction. You can leave the Tahini out if you prefer and the taste will be altered only slightly. Always be sure to consult a pediatrician with any concerns.

Why we Love It:  In addition to just being a FUN dish to serve, this meal is packed with protein (from the beans as well as the tahini) and essential nutrients from leafy greens (spinach). You can serve it with other veggies for dipping or whole grain crackers...whichever your little leprechauns prefer! Oh, and it keeps in the fridge for up to a week, so great to have on hand for meals on the fly!

Ingredients:
1 cup packed fresh spinach
1 (15 ounce) can garbanzo beans, drained and rinsed
2 tablespoons tahini paste
2 tablespoons Parmesan cheese
1/4 cup olive oil
1 garlic clove
1 tablespoon lemon juice
1/2 teaspoon salt

Directions: 

1.Place all ingredients in food processor or blender and pulse until smooth! 

(Does it get any easier than that?)

Servings: This will make about 12 ounces or so of Yumminess! (just enough to share a snack with your little love!)

Valentine's Day Smoothies!!

Whether or not you consider today to be a "real" holiday or one created by the retail giants of the world, chances are there will be plenty of treats lying around for the whole family to enjoy! Go ahead and treat yourself...a little. But when it is time to pack in some wholesome freshness, why not keep it festive with some Valentine's Day inspired smoothies??

Today, we bring you a delicious trio of recipes to help you share the love today and all year round! Enjoy!!

As always, you know your little love best, so make sure to puree/mash to the consistency that is best for them and always, consult your pediatrician with any concerns or questions about ingredient readiness! 

***All recipes adapted from those created by our friends over at The Sili Squeeze Co. (www.thesilisqueeze.com)***

I Heart You Breakfast
A delightful pink smoothie that is especially good at breakfast time...but we think you can enjoy round the clock!

3 oz vanilla or honey Greek yogurt
1 oz raspberries and/or strawberries
zest of half a lemon
optional: drizzle of flax or hempseed oil

Puree all the ingredients together until smooth. Serve this adorably pink breakfast chilled.

Makes one 4 ounce serving (feel free to multiply for the whole family to enjoy!)

Love Mash
This hearty mash (get it?? I crack myself up....) will fill your little love's tiny tummy with warm yumminess! And, the beets make it...you guessed it....PINK! 

2 oz carrots
1 oz beets
1 oz potatoes

Steam the vegetables until fork tender. Puree or mash until well combined. Serve warm. Try optional seasoning/spices like cinnamon, nutmeg, salt or clove – But only a tiny dusting will be needed! When introducing such healthful spices as these, go easy and mild to start.

Makes one 4 ounce serving 

Valentine Smoothie
Yumm....just yum!!! That is really all we have to say about this one....oh yes, and it is PINK!!! Two thumbs up for Valentine's Day!!!

2 oz vanilla or honey Greek yogurt
2 oz milk of your choice
1 oz frozen peaches (hey, fruit is tough to find in February!)
.5 oz frozen strawberries
.5 oz beets
optional: freshly grated orange zest

Use a fresh beet, cooked until tender to make this the sweetest and most palatable. Allow the beet to cool. Puree all the ingredients together until smooth. Serve this Valentine’s Day smoothie chilled…With love.

Makes one 6 ounce serving

Recipe: Green Applesauce

My sweet R has a problem that I WISH I had....she LOVES crunchy green (or any color really) veggies even more than she loves sweet treats. Who is this child and where did she come from? Clearly that gene was not an inherited one....

I have always taken for granted how easy it is to get her to eat her veggies. I never really understood the big fuss behind hiding veggies in other foods. That is, until my B bug decided that things with stems (or that had a stem at any point) are not his cup of tea. Now I join the real world and find myself stressing over whether or not he is getting the essential nutrients that he needs to keep that toddler body going, and going, and going....

So, we get creative these days and I wanted to share with you all a recipe that we found and has quickly become a favorite of the 18 month old that is RUNNING around our house these days.

Green Applesauce

 

Mama Chef Extraordinaire: Shannon at Squooshi (www.squooshi.com)

When to Introduce: Because this recipe uses RAW spinach, you will want to consult with your pediatrician before serving. Generally after 12 months, raw veggies are a "go", but check to be sure. Alternatively, you can steam the greens and then blend with applesauce as well.

Why We Love It: What is not to love?? Yummy applesauce is a sweet treat that is most often a crowd pleaser with kiddos from 6 month to 90 years old! When we add in the greens, we add in a significant dose of essential nutrients such as Vitamin A, Vitamin C, Iron, Fiber, and even Calcium.

Ingredients

1/2 C organic applesauce  (homemade or store-bought)
1 handful of organic raw spinach leaves.

Directions:

 This one is tough.....are you ready for it? You might want to take some notes.... 

 

1. Blend until smooth.

 

2. Enjoy!

  Servings:
This fills either one large or two small refillable food pouches.(Approx 6-8 ounces)

Good job mama! You can rest easily knowing you snuck that one right past your little love! And they LOVED it! :)

Recipe: Lentil Soup (for the WHOLE family!)

Ahhh, it's winter here in Arizona and that means it is less than 80 degrees out (although darn close to it) and there area few clouds in the sky and this strange wet stuff coming out of them every now and then. My days in Portland taught me that "stuff" might be called rain. In fact, Sweet R (who spent the first 2.5 years of her life in Portland) asked me this morning if "the sun was still eating breakfast and not ready to work yet...." on her way to preschool. Clearly, she has blocked all memories of her days in the beautiful PNW...

Well, this "blustery" weather has me thinking about soup. Yumm...I love soup. And so do both of my kiddos. The "Mr" is a little harder to convince... Well, this one shows promise and I think even he may just consider this one a full meal. The best part, it can totally be made into any consistency that the tiny tummies in your house can get behind!

Lentil Soup

 

Mama Chef Extraordinaire: Shannon from Squooshi (www.squooshi.com)

When to Introduce: The ingredients in this dish are really safe for any age (over 6 months)- nothing that is highly allergenic. Flavors are mild, but a great use of spices makes this a super dish to broaden your little one's culinary pallet (be sure to ask a pediatrician if you have any questions)

Why We Love It: This dish is truly a comfort food that the whole family can enjoy together. A healthy blend of veggies and lentils packs a nutritional punch while also providing a hearty meal. And, you can easily make this dish into any consistency that your family enjoys...puree a little longer for new eaters and enjoy as soup for the big kiddos and adults!

Ingredients

1/2 medium onion, chopped (about 1 cup)
1 tablespoon olive oil
1 medium red or white potato, peeled and cubed
1/2 cup red lentils
2 1/2 cups water
2 carrots, sliced
1/2 cup fresh spinach or kale
1 garlic clove, minced
1 teaspoon ground cumin
salt and pepper to taste

Directions: 

1. In a medium-size pot, saute onion in olive oil until soft, about 5 minutes.
 

2. Add all the other ingredients.
 

3. Cover and simmer for approx. 30 minutes.
 

4. Serve as soup for the "big kids" and use your blender or other food-processing device to puree to desired consistency for the wee ones!
   

Servings: Depends on the size of the appetites in your house, but will make 2 large bowls for the "big kids" and 1-2 medium sized servings for the littles!

Mmmmm.....soup!

Recipe: Sesame Green Bean Salad

With a 3 1/2 year old and an almost 18 month old at home, I am always on the lookout for mealtime options that are not only healthy, but fun and appealing to the whole crowd. Good news is my partner-in-crime of a husband isn't real picky, so there is one table-mate I don't have to work too hard to please! The miniature ones however, can sometimes be a different story....depending on the day....or the hour.

When I saw this recipe today, I got all excited because I know for sure that it would be a winner at our dinner table. Heck, maybe even breakfast if it is a "choosy" day for the littles. And, I even learned a new trick (stop with the "old dog" image in your head already...). Did you know that if you soak green beans in ice water after steaming them, they return to their beautiful vibrant green selves again? Who knew? Not me!

In the spirit of broadening the family palette, let's put a little Asian spin on green bean salad with this one that is sure to be a table pleaser!

Sesame Green Bean Salad

 

Mama Chef Extraordinaire: Jennifer Tyler Lee (www.crunchacolor.com)

When to Introduce: In its natural state, this is a perfect finger food for those new self-feeders - you know your child and their eating abilities best. Additionally, this can be pureed into flavorful puree for those new eaters in your house as early as 9 months (be sure to ask a pediatrician if you have any questions)

Why We Love It: A super simple dish that puts a new spin on a classic side dish. Also, a great opportunity to get your little ones involved in the kitchen! Let them be in charge of sprinkling the sesame seeds onto the green beans before serving....ever met a preschooler who doesn't like to sprinkle? Me either....

Ingredients

1 pound green beans, trimmed and washed
2 tsp rice vinegar
½ tsp sesame seed oil
1 tsp sesame seeds

Directions:
1. Steam the green beans in a basket over boiling water for about 10 minutes, until crisp-tender. Steam a little less if you prefer your green beans on the crunchy side. Steaming your vegetables is one of the best ways to help retain their nutrients.

2. Give the beans a bath in ice water, to bring back their color.

3. Toss gently with the rice vinegar, sesame oil and sesame seeds.

 Servings: Makes about 4 average size portions...more for younger kiddos!

I think I am making this one tonight for sure! I need a crowd pleaser!

Recipe: Roasted Edamame with Parmesan Cheese

One of the most common questions I get from clients and parent in general is: "How the heck to I get my little one to eat more protein?" Please know that if you little one constantly spits out chicken, turkey, beef....you are not alone! It is far more common that you think. And, while many of these kiddos will eat yogurt, cheese, and peanut butter (all great alternative sources of protein), there are only so many ways to serve those items. So, we are forced to get a little creative!

One of my missions at At First Bite is to get parents thinking "outside the box" when it comes to feeding your littles. Yes, the perennial favorites are great...bananas, sweet potatoes, apples, etc, but just like us adults, tiny palates are also looking to be sparked by new and exciting flavors. Those little taste buds deserve to be tickled too right?

So, today's recipe is one that will not only please the whole family (I mean, I am pretty sure I could make myself a complete meal out of this one), but will also pack in a healthy dose of protein sure to put mama's mind at ease a bit. And, for those self-feeders, it is sure to be a hit!!

Roasted Edamame with Parmesan Cheese

Mama Chef Extraordinaire: Laura at www.foodsnobstl.com

When to Introduce: As early as 9 months (can be pureed for those who are not quite self-feeding yet) - Please note: Edamame are young SOY BEANS, so be sure to consult a pediatrician if soy allergy is a concern!

Why We Love It: This is a dish the whole family can be on board with! And, it serves as a fun and creative way to get some extra protein into the diets of even the most finicky of diners!

Ingredients:

1 12oz. package of frozen, shelled edamame

Olive oil (approximately 2 tablespoon

Salt and fresh cracked pepper

1/4 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 375 degrees.

2. Line a rimmed baking sheet with parchment paper.  Place the edamame on the parchment paper, drizzle with olive oil and sprinkle with salt and fresh cracked pepper.  Toss to evenly coat the edamame.

3. Place sheet in oven and bake for 15-20 minutes (stir about 1/2 through) or until cooked through (they will have a slightly wrinkled look to them).

4. Remove from oven, toss in a bowl with Parmesan cheese.

Servings: As a side dish, this recipe will serve a family of 4 easy peasy!

Pure and Simple Yumminess my friends! With an international flair too! 

 

 

Recipe: Berry Green Smoothie

Tis the New Year and as such, it is time to give our systems a fresh start! Time to wash out the indulgences from the past few weeks (OK...months...) with some wholesome goodness. Our recipe today, is super easy and will be equally appealing to the littles in your house as it is to us big kids! I mean, really, who doesn't love a smoothie??

While some of us (namely me...) may have an initial aversion to adding green stuff where pink and purple yumminess usually reigns supreme, this one will have those nay-sayers changing their tunes! Adding spinach and other greens into fruit based smoothies not only packs in the added nutrients that are sometimes poo-pooed at the dinner table, but you will most likely find that the littles in your house, think that the more flavors they can add in, the better! We like that!

So, stock that New Years freezer with all sorts of frozen fruits and have plenty of fresh greens in the crisper drawer and turn the kiddos, and yourself, loose to make all sorts of creative combos!

If you need a little inspiration to get you started, here it is....

Berry Green Smoothie

 

Mama Chef Extraordinaire: Catherine at Weelicious.com (AWESOME site!!)

When to Introduce: 12 months (Always ask a pediatrician if you have concerns)

 

Why We Love It: This puppy packs a nutritional punch and is super yummy! Plus, it is dairy and gluten free....added bonus!

 

Ingredients:

2 cups packed spinach

2 cups frozen mixed berries
2 cups coconut water
1 large banana, mashed

Directions:

1. Place all ingredients in a blender and pulse until smooth.  

 

Servings: Makes 2 adult-sized servings! Plenty for the littles!

 

Recipe: Coconut Protein "Smoothie"

One of the concerns I hear over and over again from parents of little ones is that it can be SO difficult to get them to eat and enjoy protein. In this super yummy recipe from the good folks at Little Green Pouch (www.littlegreenpouch.com), we take a step outside the chicken/beef/turkey baby food box and explore....dum dum duuuummmmm.....Tofu!!!

Now, I fully realize that tofu is a polarizing food. Some love it, some hate it, some won't touch it because it jiggles when you shake it. Regardless of your affinity or hatred for this super food, toss your preconceived notions aside and let baby give it a try!! Chances are, they are gonna love it!! Especially with these super yummy mix-ins in this recipe!

Squeezy Food "Ella Style"

Mama Chef Extraordinaire: Mom Mackenzie

 

When to Introduce: 12 months (always check with your pediatrician if you have questions)

Why We Love It: Coconut milk is rich in phosphorus, an essential nutrient that the body needs for strengthening bones. And all rambunctious littles could use that! And of course, TOFU!!! Tofu is a great source of protein - something that can be tough to get your little love to enjoy.

 

Ingredients:

Equal parts tofu (raw from the fridge) and butternut squash (roasted from fresh squash or thawed from pureed squash found in freezer section)

1/2 banana, frozen or fresh

Few shakes of pumpkin pie spice

Coconut milk (or other desired liquid)

Directions: Blend until desired consistency is reached.

Simple as that my friends!! Enjoy!!!

Recipe: Squeezable Pie?? Please and Thank You!!!

Thanksgiving has come and gone and we have entered that time of year where the sugar loaded sweets occupy the counter tops continuously....much like the mismatched baby socks, pre-school crafts, and never-ending pile of mail-order catalogs that keep showing up in my mailbox. Which, by the way, is there some sort of do-not-mail list out there??? If so, please tell me about it....I will hug whoever tells me first (incentives....).

While it is probably not in the best interest of your little loves to make their meals this season entirely of the sugar laden treats in your house, who is to say that they don't deserve a little sweet treat every now and then? So this Thoroughly Yummy Thursday, I share with you you a recipe you are sure to sneak a taste of:

Apple (or Pumpkin) Pie A La Mode  (From www.LittleGreenPouch.com)

Mama Chef Extraordinaire: Liz Grimm, Copperas Cove, TX

When to Introduce: 12 months due to cow's milk based ingredients (always check with your pediatrician if you have questions)

Why we Love it:  Apples are a good source of both soluble and insoluble fiber - and it is super Yummy!

Ingredients:
1 cup Applesauce or cooked down apples (or try some Pumpkin)
1 tsp cinnamon
A few tbsp ground up graham crackers, arrowroot cookies, etc.
Cream or milk as needed for texture

Directions: Mix all ingredients - easy as that!

Servings: About 2-3 4 oz portions

Thouroughly Yummy Thursday

Because this is just ADORABLE!

Gobble, gobble friends!! Yes, it is finally here....the day of supreme gluttony. They day when the daily caloric intake of many Americans surpasses the collective weekly intake of the entire cast of Twilight....I think. I have actually never seen a Twilight movie nor read one of the books (let the eye rolling begin....). They seem like sad, waif-like, hungry little teenagers. But I digress....

To this point, in the storied not-quite-one-week-long history of this blog, I have written about retail madness, collecting "stuff" to talk about, and working girls. But there has been nary a mention of food. Baby food, toddler food, awesome burritos...nothin. Kinda weird coming from a blog founded out of a natural baby food business no? Especially the burrito part. We do love in AZ after all....and I do love me a good burrito.

Today that all changes......welcome to Thoroughly Yummy Thursday! And if I do say so myself, I picked a rad day for this series to make its debut! Pure coincidence ya'll.

I run a baby food business. That is a fact. I want people to buy my baby food. That is also a fact. People can make their own food for their babies at home and I will be proud of them even though they didn't buy my food because in my humble opinion, it is the best thing for their little tummies. That is indeed another fact, as well as a run-on sentence.

So what I am getting at is that I want to share with you all some recipes, tips, tricks, and stories along that way that will make mealtime with your munchkins a bit more enjoyable and maybe even kinda fun.

Today, in the spirit of the holiday and all, let's introduce baby to Thanksgiving Gluttony.....in moderation of course. We don't need anyone to have to unsnap their onesie to make room for seconds.

So here is my big secret for today.....are you ready??

Baby can eat what YOU eat this turkey day, (with a few exceptions that is)!!! As a general rule, you should avoid feeding baby nuts, shellfish, cows milk, and honey before they smash that mini-cake on their first birthday. But aside from that, pretty much everything else is fair game, just be sure to introduce foods slowly so as to watch out for potential allergic reactions and make sure that you process the food into a consistency that baby can handle. That includes making sure that finger foods are cut into small non-hazardous pieces.

So go ahead, put Grandma's Green Bean Casserole into the food processor. Chop up some jellied cranberry sauce....get some video of your toddler trying to pick that up. Priceless. Make a sweet potato and turkey puree in the same blender you made the margaritas in during the football game (just be sure to rinse it out first....please). Get creative!!! With baby food, exact measurements are not so critical. It is all about what nutrients you are putting in your little love's tummy and the "yumminess" that the grow to love!!

Or, plan B, you can always order up some yumminess from At First Bite....to be delivered next week. That is OK too! You can do that at www.atfirstbitebaby.com if you are so inclined.

Happy Thanksgiving all!!!  Peas. Love. Yumminess today and always!!