Wednesday, April 28, 2010

Smoothie of the Week: Double Time



This is week five and six of...“Smoothie of the Week” (where I will share a new smoothie recipe Bebe B and I try).  We have still been having our weekly smoothies but I haven’t posted them in a couple weeks!  Busy momma:)  So here is last week’s recipe and the week before.  These were both good but the strawberry almond one was excellent!!  I think we will be making that one again soon.  I hope you give them a try...if you do come back and share how you and your bebe like them!


Strawberry Almond Smoothie
1 cup fresh organic strawberries (sliced and frozen in the freezer for 24 hrs or so)
2 tbsp organic almond creamy butter (I always recommend organic for any nuts or nut butters when you can)
1/2 cup organic almond milk (I accidentally got an almond/ soy milk blend but it worked)
1/2 banana
1/4 cup plain yogurt

Whizz it all up together in a blender!  It may take a little longer than some to get the almond butter blended in evenly but it’s worth it.  Super yummy.

This recipe is vegetarian and gluten-free.





Do You Like Pina-Coladas...Smoothie
1/2 cup organic unsweetened coconut milk (I found this in the Whole Foods Brand)
1/2 cup fresh pineapple cubed
1/2 cup frozen melon cubes (I used the cantaloupe I cubed and froze when we made the Melli-Vanilli smoothies a few weeks back)

Whizz it up! You may have to add more or less of the coconut milk depending on how thin/ thick you want it.  This one was awesome...and yes I do like Pina Coladas.  Wait till you see the funky smoothie we are making this week!

This recipe is vegan, dairy-free and gluten-free.

Rosemary Pumpkin Hummus



Okay this recipe creation is by far one of my favorites!!  A perfect snack or a wonderful baby food puree!  It does not disappoint I promise.  Bebe B loved it!  It was great with the pita chips or 7 grain pretzels we had on hand.

Rosemary Pumpkin Hummus - 10 Months+
Ingredients:
1 15 oz. can organic white beans (drained and rinsed in cool water, rinsing helps reduce the gassiness of the beans)
1/2 cup organic pumpkin puree (both canned or homemade will work)
1 tbsp fresh organic rosemary (finely chopped)
1 tsp organic curry spice
1/4 cup olive oil
1 large clove garlic, chopped or minced
a few squirts lemon juice
a pinch of salt (to taste)

In a small saucepan heat the curry spice and the oil on medium low heat for about 5-10 minutes stirring frequently.  It is important to cook curry spices before adding them in recipes so as not to cause stomach issues/ aches (I learned this tip from my hubby who grew up cooking curry).  Combine the rest of the ingredients in a food processor and puree.  Stream in the spiced oil till a creamy consistency is reached and the hummus is well mixed.  This recipe will keep in the refrigerator for 3 days (we gobbled it all up in a day) and for 3 month in the freezer!

Enjoy!

This recipe is vegan, dairy-free and gluten-free.


Ps. Smoothie of the Week coming tomorrow with two new recipes!!  Last week’s smoothie and this week’s!

Monday, April 26, 2010

Nana-Pumpkin Oat Bread



One thing I love doing when creating recipes is trying different types of flours to bake with.  I recently picked up some whole grain oat flour I knew I had to test out.  Here is one of the recipes I came up with and man did it ROCK!  The house smelled awesome for 24 hours and between Bebe B, Dee, freezing a couple slices we polished it off fast.  It tasted like a moist bite of heaven.  I love when I get it so right, kind of makes up for the times I get it wrong (like the sweet potato pancake muffins that tasted like rocks I tried last month)  So without further delay...Here it is, I really hope you try this one cause it is ...YUM.

Nana-Pumpkin Oat Bread - 12 Months+
Ingredients:
1/2 cup oat flour (whole grain)
1/2 cup whole wheat flour
2 tbsp ground flax meal
1 tsp baking soda
3 tsp cinnamon
2 tsp nutmeg
1/4 tsp salt
1/4 cup unsalted butter, softened
1/4 cup organic sugar
1/4 cup organic brown sugar
2 eggs
1/3 cup plain greek yogurt
1 1/2 ripe bananas
1  cup pureed pumpkin 
1 tbsp pure organic agave nectar
2 tsp pure vanilla extract
1/4 cup chopped organic walnuts or pecans

Combine flours, flax, soda, cinnamon, nutmeg and salt in a medium bowl and set aside.  In a large bowl cream together butter and sugars until well mixed then beat in eggs (one at a time), yogurt and vanilla.  In a small bowl mash banana, pumpkin and agave together.  Beat nana-pumpkin mix into butter mix. Fold dry ingredients into the wet mixture until combined, batter will be thick.  Fold in the nuts and pour into a buttered loaf pan.  Bake for about 50 minutes in a 350 degree F oven. A tooth pick should come out clean when poked into the center.  

Enjoy!  

This recipe is vegetarian.

Tuesday, April 20, 2010

Earth Day Sandwiches



These sammies are so cute it might be hard to eat them!  We love using cookie cutters to make shape sammies at our house and I came up with this one just in time for Earth Day on Thursday.  This is one the kids will absolutely love helping you with.  As I always say, kids are much more likely to try new foods if they help prepare them.

Earth Day Sandwiches - 12 Months+

What you’ll need:

Cookie cutters

Two types of bread ( I used a local organic whole wheat and whole grain white but I think next time I’ll try dark rye and wheat)

Nut or Sunflower butter (I used organic almond but any will work)

Cream cheese

Sliced Bananas

Sliced cheese (I used a organic cheddar)

a knife for spreading

Cut two circles out of one type of bread (I save the left over pieces to make bread crumbs with) then cut out shapes from the other type of bread that can kind of look like land masses of the globe (I used the tail of a dinosaur cookie cutter) Cut out a circle from the sliced cheese.  Spread the circle pieces of bread with nut butter and put on the circle of sliced cheese or banana slices (or both).  Attach the land pieces of bread with a thin layer of cream cheese.  You can eat them just like that or toast them for a bit in a toaster oven to melt the cheese.  Enjoy!!!



This recipe is vegetarian

Monday, April 19, 2010

Pretty in Pink Pancakes



I’m still working my way through the amazing stash of organic beets I bought last week for our smoothies.  This morning I came up with a new breakfast creation!  These pancakes were a huge hit...Bebe B loved them and I couldn’t get enough.  We had them with a side of green eggs (fresh eggs beaten with some avocado broccoli puree then scrambled).  What a great way to start a Monday.  You could easily leave out the strawberries for babies under 1 yr!

Pretty in Pink Pancakes - 12 Months+
1 egg
1 tbsp oil (vegetable or coconut)
1/2 tbsp beet puree
1/2 cup water
1/4 cup chopped cherries 
1/4 cup finely chopped fresh strawberries (plus extra sliced for topping)

Mix everything but the cherries and strawberries together with a whisk until combined, fold in fruit.  Batter should be pink and thick (feel free to add a touch more water to thin out batter.  Cook in on a griddle or frying pan with a mist of olive oil, on medium heat.  Makes about 5 medium pancakes or so.  Refrigerate leftovers in airtight container for up to 3 days or cut in to sticks and freeze for up to 3 months.


To make beet puree wash a large beet, cut off ends and roast in a 400 degree oven for about 45 minutes to an hour (the beet should be very soft when you poke it with a knife)  Remove the skin once cooled, chop and puree in a food processor.  The puree will keep for 3 days in the fridge or 3 months in the freezer. Keep in mind when working with beets the color is strong and can stain things.  Make sure puree is room temperature of cold before adding to the smoothie.  Ps. beets are good for you!



This recipe is vegetarian.

Friday, April 16, 2010

Chubby Elvis Quesadilla - Video



Here is an easy tutorial for my Chubby Elvis Quesadillas- a perfect lunch or snacks for toddlers and kids of all ages!

Ingredients:
Spelt (or GF) Tortillas
Peanut Butter
Banana
Cinnamon
Honey (optional)

Spread the tortillas with peanut butter (substitute Sunbutter for nut-free) and top with sliced bananas, sprinkle with cinnamon. Fold and toast in the toaster oven (or 350(f) oven) for 2-3 minutes.  Drizzle with honey if desired (for age 1+ only).


This recipe is vegan, dairy-free and can be gluten-free (using gluten-free rice or corn tortillas)

Thursday, April 15, 2010

Smoothie of the Week: Banana-Fana-Faux-Berry Smoothie



This is week four of...“Smoothie of the Week” (where I will share a new smoothie recipe Bebe B and I try).  We made our smoothies yesterday for afternoon snack and it was so nice out we enjoyed them out on the deck.  What could be better than soaking up some sun and sipping a smoothie? Not much.  Bebe B loved this one and polished hers off quickly.  To me it tasted a lot like banana cream pie-yum.  Bright and fun...but be careful it will stain if you spill.

Banana-Fana-“Faux”-Berry Smoothies
1 banana
2 tbsp vanilla yogurt
2 tbsp beet puree
1/2 cup frozen watermelon chunks
1/2 cup plain soy milk
pinch of nutmeg and cinnamon

Whizz everything together.  You can easily substitute the watermelon for another frozen fruit...I used it it because I had chopped and frozen half of the melon from last week.  To make beet puree wash a large beet, cut off ends and roast in a 400 degree oven for about 45 minutes to an hour (the beet should be very soft when you poke it with a knife)  Remove the skin once cooled, chop and puree in a food processor.  The puree will keep for 3 days in the fridge or 3 months in the freezer. Keep in mind when working with beets the color is strong and can stain things.  Make sure puree is room temperature of cold before adding to the smoothie.  Ps. beets are good for you!



This recipe is vegetarian and gluten-free.

Tuesday, April 13, 2010

"Olive You" Puree



Anyone besides me remember back in elementary school when you first figured out that if you mouthed the words “olive juice” it looked just like you were saying “I love you”????  I’m not sure exactly why we thought this was so cool... “oh no I wasn’t saying I love you, just olive juice”...because you know olive juice comes up in conversation all the time:)  Well here is a bebe puree to get you talking about olives and their juice.  I recommend this recipe for bebes ages 7 months and up.  It does include dairy but this could be excluded or replaced with a dairy-free cheese product.

Olive-You Puree  - 7 Months+
1/2 cup Kalamata olives (un-salted)
1/4 cup finely chopped figs
2 tbsp capers
1/4 cup fresh natural feta cheese
1 tsp finely chopped fresh rosemary 

Puree all ingredients together, adding water if needed to reach desired consistency.   Throw in 1/2 cup of chopped walnuts and some red wine vinegar and make a wonderful tapenade.  (remember to check with your pediatrician about when to introduce nuts, most say between ages 1-2 yrs) This recipe will keep for up to 3 days in the fridge and up to 3 months in the freezer.  It will fill about 1 ice cube tray (5-10 servings) Also makes an awesome snack for toddlers and preschooler spread on toast or as a dip for pretzels.


This recipe is vegetarian and gluten-free.

Some of the amazing healthy benefits of “Olive-U”:
Figs contain good levels of potassium, calcium, magnesium, iron, copper and manganese. Dried figs contain an impressive 250mg of calcium per 100g, compared to whole milk with only 118mg.
Olives are full of the “good fats” that can help prevent illness and disease, they are an excellent source of oleic acid (omega-9 monounsaturated fatty acid) and are a good source of vitamin E.  
Capers may be tiny but they are a big source of antioxidants.

Wednesday, April 7, 2010

Smoothie of the Week: Mel-y Vanilli



Here is week three of...“Smoothie of the Week” (where I will share a new smoothie recipe Bebe B and I try)  Well this one did not disappoint, yummy and almost made me forget about the yucky weather outside today.  So fresh with a hint of sweetness.  Bebe B liked it a lot but didn’t finish all of hers.  So give this one a try...I promise it’s the real deal:)

Melli Vanilli Smoothies
1/2 cup frozen peaches 
1 cup cantaloupe cubes
1 cup watermelon
1/2 cup vanilla bean yogurt
1/4 cup plain yogurt



Whizz everything together in a blender and enjoy!



This recipe is vegetarian and gluten-free.

Tuesday, April 6, 2010

Edamame Melon Puree


I want to share an easy puree recipe.  This was one of Bebe B’s favorite recipes last summer. It still makes a great spread for toast and bagels-which she gobbles up.  It’s creamy, savory and a touch sweet all once...perfect for those developing little palettes.  I recommend this recipe for ages 7 months and up.  Some babies have difficulties with soy so consult your pediatrician and use your personal judgement on when to introduce it.

Edamame Melon (Bebe Food)
1/2 cup shelled edamame (soybeans) (fresh or frozen)
1/4 cup cubed cantaloupe melon (fresh)
2 tbsp plain yogurt (whole-milk)
1 tsp nutmeg (fresh grated if available)


Steam edamame (if using frozen thaw in the fridge first) in about 1 inch of water using a steaming basket or pot until tender (about 20 minutes).  If using the Beaba Babycook fill the water to the “2” mark.  Allow beans to cool to almost room temperature.  Puree beans in a food processor (or babycook) stopping to scrape down the sides if necessary.  You will get a thick paste like consistency.  Puree in the melon, yogurt and nutmeg until a creamy consistency is reached.    This recipe will keep for up to 3 days in the fridge and up to 3 months in the freezer.  It will fill about 1 ice cube tray (5-10 servings)



This recipe is vegetarian and gluten-free.

Sunday, April 4, 2010

A Tisket, A Tasket...A Healthy Easter Basket



Here is Bebe B’s Easter basket!  Personally I think it is ADORABLE..but I am bias since I put it together.  I wanted to create an Easter basket for her that would be as magical and bring her as much excitement and joy as I remember in my childhood but without a lot of sugar.   For me it’s about creating those memories for Bebe B with healthy choices that are still yummy and fun.  The contents of her basket include:

Annie’s Snack Mix
Natural Dried Cherries (I am always excited when I can find dried cherries without added sugar)
Archer Farms Organic pure fruit strips
A flower petal headband 
and new Books:
“A Potty and Me” by Karen Katz”
“Birthday Monsters” by Sandra Boynton
“Bathtime” a touch and feel book
“Polar Bear, Polar Bear, What Do You Hear?” by Bill Martin Jr and Eric Carle

I cannot wait to see what she thinks of everything.  We took her to a local greenhouse for an Easter egg hunt today.  She had a blast finding eggs, putting them in her basket and then hiding them again, she is quite the clever little girl!

I would love to hear what’s in your little one’s Easter Baskets?

Happy Spring to All!!