Saturday, October 29, 2011

The Lunchbox: Week of October 24



The Lunchbox is BACK!!  After months and months of packing Bebe B’s school lunch two days a week it can be challenging to keep it fresh (ideas wise that is) but thanks to lots of inspiration from cookbooks and online I do pretty well thinking of fun, healthy food that Bebe B will actually eat. 

Above is a picture of one of her lunches from this week, containing:
  • Pretty & Pink Pancakes Sandwich with Cream Cheese
  • Sweet Potato Chips
  • Melon Balls
  • Fresh Broccoli with Raspberry Vinaigrette for dipping
  • Pumpkin Seeds & Dried Cranberries

Happy Lunchtime Everyone!!

Wednesday, October 26, 2011

Introducing...



Bebe I!!!!  Born September 26th!  We are all adjusting well to life with a newborn, including Big Sister Bebe B.  I am quickly recovering and excited to get back to creating and sharing fun recipes and teaching classes soon!

Sunday, June 26, 2011

Breakfast Pita Pizza



Here is an easy recipe, perfect for breakfast, that your little one will adore helping you make!  It’s delicious and packed full of nutrients like protein and potassium, the perfect way to start the day.  Bebe B loves this for breakfast and I have to admit I love it too (I leave the cheese off mine). 


Breakfast Pita Pizza - 12 Months+
Ingredients:
1 Whole Grain Pita (we used 365 Multigrain)
1 tbsp Nut Butter (we have used peanut and almond)
1/2 a Banana (sliced)
1 tbsp shredded Cheese
1/2 tsp Cinnamon 


Spread the pita with nut butter.  Cover with banana slices then sprinkle with cheese and cinnamon.  Toast in either a toaster oven or 350 Degree (F) oven for about 5-7 minutes (till cheese is melty).  Slice in wedges like pizza, and enjoy!


This recipe is vegetarian.

Friday, June 24, 2011

The Lunchbox - Week of Jun 20





This week was all about blackberries...I was craving them on everything!  I made up a fabulous creation of rice cakes spread with peanut butter and topped with sliced blackberries, so yummy!  I decided to incorporate it into Bebe B’s lunch.  She loved it, not a bite was left in her lunchbox at the end of the day.

Above is a picture of one of her lunches from this week, containing:
  • Bagel with Peanut Butter, Cream Cheese & Blackberries (sliced)
  • Veggie Straws
  • Pluot Slices
  • Cauliflower & Fennel
  • “Olive U” Dip

Happy Lunchtime Everyone!!

Monday, June 20, 2011

Puree Monday - Turkey Gobbler Puree



Here is another fun Bebe Food recipe!!  It’s the perfect time of year to find these ingredients fresh!


Tropical Gobbler Puree - 9 Months+
Ingredients:
2 pieces of turkey breast- boneless and skinless
A touch of olive oil for cooking
½ cup fresh Peaches 
½  cup fresh Mango 
1 tbsp fresh sage (finely chopped)
½ tsp nutmeg


Cut the turkey into medium sized chunks.  Bake the turkey chunks in a 350 degree oven for around 30-40 minutes or in a skillet on medium heat for around 10-15 minutes.  Be sure the chunks are fully cooked through.  Either way you cook the turkey it helps to keep them covered partially with a lid or foil, preventing them from drying out.  Set aside and allow the cooked turkey to cool for about 5 to 10 minutes.  Slice and pit the peaches, leaving the skins on until after steaming (this will help lock in the nutrients). Steam the peach slices in either a steaming basket on the stove or in the Beaba babycook.  If using the babycook fill water to the 2 mark for a full basket of peach slices.  If steaming on the stove use about 2 inches of water and steam for about 5-10 minutes.  Reserve the cooking liquid as you may need it.  Allow the peach slices to cool for about 10 minutes, and then remove the skins.   Usually this is pretty easy with either a spoon or your fingers.  Cube the mango, making sure not to use the skin or the seed. Click HERE for mango cutting 101.  Now add the cooked turkey cubes, steamed peaches, mango cubes, sage and nutmeg into a food processor or the Beaba babycook and puree.  You may need to add some of the reserved cooking liquid from the peaches to help reach the desired consistency depending on how thin you need to make it for your little bebe.  I recommend this recipe for ages 9 months and above but as always if you are unsure check with your pediatrician about when to introduce meat.  

Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  This recipe will fill about 2 ice cube trays (10-20 servings). If you know you will be freezing this recipe, I recommend using turkey that hasn’t been previously frozen.  This recipe also makes a great toddler or adult meal.  Simply spread on a whole grain tortilla, add a little cheese and toast for a few minutes in the toaster oven or a 350F degree oven.  Voila…instant quesadilla!



This recipe is dairy-free and gluten-free.

Friday, June 17, 2011

The Lunchbox - Week of June 13



We are still loving the return of grapes!  Bebe B would have them everyday if she could.

Above is a picture of one of her lunches from this week, containing:
  • Turkey & Cheese “dog” on Whole Wheat Bun w/ Mustard
  • Popcorn (from the farmer’s market) & Dried Cranberries
  • Cucumber (cut into wavy sticks)
  • Mascarpone Cheese
  • Green & Red Gapes

Happy Lunchtime Everyone!!

Friday, June 10, 2011

The Lunchbox: Week of June 6



Organic grapes are back!!  Both Bebe B and I were overjoyed at the grocery store when we discovered this...we have missed grapes!

Above is a picture of one of her lunches from this week, containing:
  • Peanut Butter and Jam (from the farmer’s market) on Multigrain Pita Bread
  • Sunflower Seeds (unsalted)
  • Green Grapes (halved) 
  • Spinach and Yogurt Dip
  • Celery Sticks
  • Sesame Crackers
  • Mini Cookie

Happy Lunchtime Everyone!!

Monday, May 30, 2011

Puree Monday - Perfect Peach



I’m kind of on a peach kick lately!  In fact one day this week I ate four peaches myself!!  I’m blaming it on pregnancy cravings.  Here is a simple peach recipe that Bebe B always adored and is a wonderful food for bebes just getting started on solids.


Perfect Peach - 7 Months+
Ingredients:
4-5 ripe peaches
Water for steaming
¼ of a whole vanilla bean (optional)
½ tsp nutmeg (optional)

Halve the peaches, remove pits and slice, leaving the skins on (this will help lock in their nutrients).  Steam the peaches in either a steaming basket on the stove or in the Beaba babycook.  If using the stove use about 1-2 inches of water and steam for about 3-5 minutes, If using the vanilla bean add to the water before you begin steaming.  If using the babycook fill the water to the number 2 and set to steam.  Once the peaches are steamed allow them to cool, about 10 minutes and remove the skins.  Set aside. (Once your bebe has tried them steamed and you feel comfortable you can peal, chop and puree the peaches fresh, skipping the steaming step).  Next puree the peaches in either a food processor or babycook, using some of the cooking liquid if needed to reach the desired consistency.  This last step is optional and brings out a bit more of the flavor of the ingredients without destroying the nutrients. Transfer the puree to a saucepan, add the nutmeg and scrape the insides of the vanilla bean into the peaches. Then heat for about 3-5 minutes on medium low.  Allow to cool for at least 5-10 minutes.  Feel free to puree one more time if need be. 



Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  This recipe will fill about 2 ice cube trays (10-20 servings). 


This recipe is vegan and gluten-free.

Friday, May 27, 2011

The Lunchbox: Week of May 23



My sister gave me this great “B” cookie cutter for my birthday and I finally got a chance to try it out!  Bebe B was overjoyed her sandwich was shaped like the first letter of her name!

Above is a picture of one of her lunches from this week, containing:
  • Peanut Butter and Cream Cheese on Whole Grain Sourdough
  • Organic Valley Cheese
  • Broccoli Hummus 
  • Carrots and Cauliflower
  • Pita Chips

Happy Lunchtime Everyone!!

Monday, May 23, 2011

Puree Monday - Peach Lassi



It was my husband who first introduced me to the wonders of Indian food, rich in flavor and spice.  One of my favorite Indian drinks is a Lassi, a traditional drink made by blending yogurt with water or milk and spices, and often fruit to sweeten it.  This recipe makes a perfect puree that you can feed your little one with a spoon or (if they are ready) give them in a cup.  Just be careful, you might want it all for yourself!!

Last summer Bebe B and I had so many of these after we scored some amazing organic peaches at our local Farmer’s Market. I can’t wait to make them again soon!


Peach Lassi Puree - 10 Months+
Ingredients: 
3 ripe Peaches
1 cup plain Greek Yogurt
1/2 ripe Banana
1 tsp nutmeg
1/4 tsp cumin

Halve the peaches, remove pits and slice, leaving the skins on (this will help lock in their nutrients).  Steam the peaches in either a steaming basket on the stove or in the Beaba babycook.  If using the stove use about 1-2 inches of water and steam for about 3-5 minutes.  If using the babycook fill the water to the number 2 and set to steam.  Once the peaches are steamed allow them to cool in the fridge, about 10-15 minutes, and remove the skins. (Once your bebe has tried them steamed and you feel comfortable you can peal, chop and puree the peaches fresh, skipping the steaming step).  Next add them to a food processor or the babycook.  Puree until smooth.  Add the remaining ingredients and puree until creamy.  You can add additional liquid to thin it out a bit if you like.  

Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 2 days in the fridge or 3 months in the freezer.  This recipe will fill about 2 ice cube trays (10-20 servings). 


This recipe is vegetarian and gluten-free.

Thursday, May 12, 2011

The Lunchbox: Week of May 9



One of the great money savers I have found is buying some things from the bulk bin section.  It’s great because you scoop what you want and only pay for how much you buy.  Plus less packaging.  I have been getting dried cranberries, yogurt covered raisins, nuts and more from the bulk section of our local Whole Foods Market lately. 
(I also found dark chocolate covered coffee beans for Mama, Yum)

Above is a picture of one of her lunches from this week, containing:
  • Turkey, Cream Cheese & Dried Cranberries on Sourdough
  • Homemade Snack Mix: Cereal, Cashews, Yogurt Raisins, Pumpkin Seeds
  • Raspberries & Kiwi
  • Peas
  • Pretzel Bread

Happy Lunchtime Everyone!!

Monday, May 9, 2011

Puree Monday - Yo Yolk



A great source of protein for bebes is none other than the “incredible, edible EGG”!  Eggs do happen to be high on the list of possible allergens but it’s actually the egg whites that contain the allergic proteins.  Most will agree that egg yolks are safe and carry very little risk of allergy.  It’s recommended not to give bebes egg whites before the age of one and the best way to separate the yolks from the whites is hard boiling the eggs!  This is a pretty easy recipe and one of Bebe B’s favorites.  She used to love it spread on pieces of bread when she was first mastering finger foods!


Yo Yolk Puree - 10 Months+
Ingredients: 
5 (hard boiled) Egg Yolks
1/4 cup plain Greek Yogurt
1/4 tsp Paprika

This recipe is easy and delicious.  Make sure the hard boiled egg yolks are cool (at least room temperature).  Then using a large spoon or fork mash together yolks, yogurt and paprika till you get the desired consistency.    



Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  This recipe will fill about 1 ice cube trays (5-10 servings). 


This recipe is vegetarian and gluten-free.

Tuesday, May 3, 2011

The Lunchbox: Week of May 2



I was proud of myself this week because I packed Bebe B’s lunch the night before school, right after dinner (before I got tired, crabby and uninspired, which is usually around 8:30pm these days).  

Above is a picture of one of her lunches from this week, containing:
  • Cream Cheese, Peanut Butter & Banana Sammies, cut into a butterfly and a heart
  • Raspberries
  • HeartBEET Hummus
  • Carrots & Green Bell Pepper, cut with a wavy knife
  • Cottage Cheese with Nutmeg 

Happy Lunchtime Everyone!!

Monday, May 2, 2011

Puree Monday - White Bean Couscous



This is a fabulous recipe for bebes ready to move on to new tastes and textures.  Couscous is a wonderful Moroccan style grain.  Here is the secret...while seen as a grain it’s actually a small pasta made from wheat semolina yet when cooked it’s fluffy and amazing, perfect for any seasoning.  Plus did I mention it’s ridiculously easy to make?  I think one of Bebe B’s first words was “cou cou”!

White Bean Couscous - 10 Months+
Ingredients: 
1 (15 Oz) Can White Northern Beans (UNSALTED)
1/2 dry Couscous (plain)
3/4 cup Water
1 tbsp of Olive Oil 
1 tbsp Rosemary (finely chopped)

Bring the water to boil in a small saucepan on the stove.  Add the dry couscous and stir.  Cover and remove from heat, allow to sit for at least 5 minutes, then stir and fluff the couscous.  Allow to sit uncovered another 10 minutes or so to cool.  Drain and rinse the beans well in cool water (this helps to reduce their gassiness).  Now puree the cooked couscous, beans, oil and rosemary together in either a food processor or the Beaba babycook till you reach the desired consistency.  You can add additional water if needed.



Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  This recipe will fill about 2 ice cube trays (10-20 servings). 

This recipe is vegan and dairy-free.


Some of the Amazing Health Benefits:
  • -White Beans are rich in fiber, protein, potassium and iron. 
  • -Couscous is a good source of protein, fiber, niacin, selenium, and B vitamins.

Friday, April 29, 2011

The Lunchbox: Week of April 25



Last week was Bebe B’s Spring Break so she didn’t have any packed lunches.  This week though it was back to usual.  When I shop for the week I try to think of things I can pack in her lunch but sometimes I can’t think of any ideas until I’m staring at her empty lunch box the night before school, scratching my head.  This was the case this week.  

Above is a picture of one of her lunches from this week, containing:
  • Cream Cheese, Almond Butter and Apricot Jam Burrito 
  • A mix of Cashews, Pistachios, Pumpkin Seeds and 1 Raspberry Yogurt Pretzels 
  • Kiwi Slices (cut into half moon shapes)
  • Creamy Carrot Puree (makes a great dip)
  • Pretzels 

Happy Lunchtime Everyone!!

And here are some Bebe Bump pics:




Easter 2011

Monday, April 25, 2011

Puree Monday - Broccoli Stew



This recipe is a perfect all in one meal!  I have had many requests for more meat baby food recipes recently.  Here is one that is easy and your bebe will adore.  Bebe B was a big fan.  

Broccoli Stew - 8 Months+
Ingredients: 
2 Cups Fresh Broccoli
2 pieces of chicken breast- boneless and skinless
1 tsp of olive oil for cooking 
2 stalks of celery
1 Apple 
1 tbsp Sage (finely chopped)
1 tsp nutmeg
Water for steaming

Cut chicken into medium sized chunks.  Bake the chicken in a 350 degree oven for around 30-40 minutes or in a skillet on medium heat for around 10-15 minutes.  Be sure the chunks are fully cooked through.  Either way you cook the chicken it helps to keep them covered partially with a lid or foil, preventing them from drying out. 

Clean and chop the fresh broccoli.  Steam the broccoli in either a steaming basket on the stove or in the Beaba babycook.  If using the babycook fill water to the 2 mark for a full basket of veggies.  If steaming on the stove use about 2 inches of water and steam for about 10 minutes, checking with a knife every so often to see if the broccoli is tender enough. It should be very soft but still green.  Reserve the cooking liquid.  Clean, core and slice the apple leaving the skins on during steaming (this helps lock in the nutrients during steaming).  Clean the celery and cut into chunks.  For this recipe it is fine to steam the celery and apple together to save time, either using a steaming basket on the stove or in the Beaba babycook.  If using the babycook fill water to the 2 mark for a full basket of apple and celery.  If steaming on the stove use about 2 inches of water and steam for about 7-9 minutes.  Remove the skins from the apple slices once they have cooled a bit.  Now puree the cooked chicken, steamed broccoli, apple and celery with the sage and nutmeg in either a food processor or the babycook.  You will probably want to add some of the reserved cooking liquid to reach the desired consistency.  Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 2 days in the fridge or 3 months in the freezer.  This recipe will fill at least 3 ice cube trays (15-30 servings). 

This recipe is dairy-free and gluten-free.


Some of the Amazing Health Benefits:
  • -Broccoli is rich on Vitamin C, Fiber and Calcium.
  • -Nutmeg: studies have shown it can stimulate the brain, relieving stress and stimulating mental activity.

Monday, April 18, 2011

Puree Monday - Watermelon Applesauce



This recipe is one of my favorites (yes, I’m aware I say that a lot)!  Not much reminds me more of summer than watermelon and I definitely need reminded that summer is coming with the crazy wintery spring we have been having here.  This was one of the first purees I made for Bebe B and she loves it still to this day.  In fact she gobbled it up when I made it for her today.  It’s also easy to make and a great starting puree for your bebe because its mild and easy to digest.  


Watermelon Applesauce - 6 Months+
Ingredients: 
5-6 Apples (Fuji or Gala are my favorites for this recipe)
Water for steaming
2-3 slices of seedless watermelon, cubed 
(if you cant find seedless, be sure you remove all seeds before pureeing)

Clean, core and slice the apples leaving the skins on during steaming (this helps lock in the nutrients during steaming).  Steam the apples in either a steaming basket on the stove or in the Beaba babycook.  If using the babycook fill water to the 2 mark for a full basket of apple slices.  If steaming on the stove use about 2 inches of water and steam for about 10 minutes (as your child gets used to chunkier textures less steaming time will be needed). Reserve half of the cooking liquid, but you may not need it.  Let the apples cool till almost room temperature then remove the skins.  This should be fairly easy to do with your fingers or a spoon.  Puree the apples and watermelon cubes in either a food processor or the babycook till the desired consistency is reached.  If you need to thin it more you can add some of the cooking liquid or more watermelon.  If you do not use the cooking liquid you can either dump or freeze to use in other purees later.  This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  It will fill about 3 ice cube trays (15-30 servings).

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



PS. I’m starting to get excited about making my recipes for the new little bebe when the time comes!

Wednesday, April 13, 2011

The Lunchbox: Week of April 11th



Bebe B recently started preschool two days a week and she loves it.  Now that I’m starting to recover from my morning all day sickness I’m having fun thinking up and packing healthy lunches that she will enjoy at school!  I thought it would be the perfect time to start a new series called “The Lunchbox”, where I share some of Bebe B’s lunches.  

Above is a picture of one of her lunches from this week, containing:
  • Peanut Butter and Homemade Preserves on Whole Wheat 
  • Veggie Chips
  • Avocado Slices (I wrap them in plastic wrap or wax paper because it prevents them from browning before her lunchtime)
  • Mango Cubes (need help on cutting mangos? check out Mango Cutting 101)
  • Trail Mix 
Happy Lunchtime Everyone!!

Monday, April 11, 2011

Puree Monday - Mango Mash Oatmeal



I’m so happy to be back doing “Puree Monday” and I have many great spring recipes to share with you in the coming weeks!  This is one of Bebe B’s favorites.  In fact we made it just last week and she gobbled it up, of corse these days she feeds her self just fine...in fact very little mango made it squashed into her pants.

Mango Mash Oatmeal - 7 Months+
1 ripe Mango
1 cup Rolled Oats (plain)
½ tsp nutmeg
2 cups water


Start by running the rolled oats through a food processor, coffee grinder or the Beaba babycook for a smoother consistency.  As your bebe gets used to chunkier textures you can skip this step.  In a saucepan, bring water and nutmeg to a boil.  Stir in the rolled oats and reduce the heat to medium low heat.  Once the oats begin to simmer turn the heat off and cover.  Allow the oatmeal to stand about 5-10 minutes to cool.  If you are pressed for time (when aren’t we?) you can always substitute a plain instant oatmeal, following package directions.  Next cut the mango into chunks, cutting a a mango can be tricky so feel free to watch my video tutorial Mango Cutting 101 if needed.  Now using a large spoon or fork simply mash up the mango, this should be fairly easy if the mango is ripe.  Mash until your desired consistency is reached.  You can also run the mango chunks in the food processor or Beaba babycook if you need to reach a very thin and runny consistency, depending on your bebe’s needs.  Next simply mix in the oatmeal to the mango and its ready to serve.  This recipe will keep up to 3 days in the fridge or 3 months in the freezer. This recipe will fill about 3 ice cube trays (15-30 servings).   



This recipe is vegan, dairy-free and can be gluten-free, be sure to check your oats to be sure they are gluten-free (many oats are contaminated with gluten but gluten-free oats are available for sale).

In other Bebe-Food related news I am teaching my class  “First Tastes: Adventures in Baby Food Making” this Sunday!  I hope to get more people signed up so please pass the word if you know anyone in the Madison area who may be interested!  

Friday, April 1, 2011

April Fool's Carrots...and some news



I’M BACK!!!!!  It’s been a long two months and I have really missed this.  I promise I have a really good reason for my absence, which I’ll share after I share this delicious and fun recipe!  This one is perfect for April Fool’s Day and little ones will adore helping make them almost as much as they will adore eating them.  I created the recipe to be a snack but I couldn't wait this morning so we made them for breakfast.  Bebe B loved them and how cool is it that I got her to eat carrots for breakfast?


April Fool’s Carrots - 11 Months+
Ingredients:
 3-4 carrots (shredded)
1 cup cream cheese
½ cup pretzels (crushed)
1 tbsp. rosemary (finely chopped)
parsley for garnish

I love this recipe because it ends up looking like little carrots! Start by having the kids help you crush the pretzels, I like to put them in a plastic bag and give Bebe B a rolling pin.  You can also grind them up in a food processor.  Another fun substitution for pretzels is cereal.  Next mix the cream cheese, crushed pretzels and rosemary till well combined.  The mixture should be thick.  Next take the cream cheese mixture in spoonfuls and shape into little carrot shapes then roll them in shredded carrots till completely covered, kids love this part.  Lastly add some parsley or lettuce to the end to look like carrot greens!  These tricky treats taste good by themselves or on crackers!  This recipe makes about 10 little carrots (depending on their size).  This recipe is vegetarian.  





AND, Without further delay Bebe B would like to announce.....



She will have a new Bebe sibling, coming this September!  

It has been a rough first trimester where I couldn’t even look at pictures of food without running for the bathroom so I’m afraid creating recipes, preparing food and blogging about food was completely unappealing.  Thankfully I’m starting to have more and more periods of time where I feel better and even like food again.  So I’m looking forward to getting back to sharing my recipes, restaurant reviews, “Puree Mondays” and the adventures of feeding a toddler!

Monday, January 31, 2011

Puree Monday - Kiwi-Nana Mash



This is a perfect bebe food recipe and so easy to make... It actually takes less than two minutes (yes, I timed it).  Bebe B adores it and it makes a perfect mix-in for her oatmeal or yogurt.  The kiwis are tart but mixed with the mild, sweet banana it’s sometimes more palatable for tiny taste-buds!  Kiwis are very low on the allergen risk scale but they are acidic and like any acidic fruits introduce slowly and watch your bebe for signs of reaction like a diaper rash.  If you do notice this it’s best to consult your pediatrician and wait a month or two before trying to introduce it again.


Kiwi-Nana Mash - 8 Months+
Ingredients:
2 ripe kiwi fruits
1 ripe banana
pinch of nutmeg (optional)

Peal the banana and break it into four or five pieces over a small bowl, Slice one end off each kiwi and use a small metal spoon to scoop out the insides from the brown fuzzy skin (you can peal them but this way I have found is fastest and easiest) and dump them in the bowl with the banana.  Add the pinch of nutmeg and using either a potato masher or a large wooden spoon mash up the mixture till you reach your desired consistency.  It will be a little chunky but because it so soft it’s a great mix to get your bebe used to different textures.  You can puree it in a food processor or Beaba babycook, just be aware it will get very thin, almost soup consistency.  This recipe will keep up to 2 days in the fridge or 3 months in the freezer. This recipe will fill about 1 ice cube tray (10-20 servings).



This recipe is vegan and gluten-free.

Thursday, January 27, 2011

Little Letters Soup



Right now Bebe B is hard at work mastering the art of silverware.  To be honest it really hadn’t been a priority for us before now because it was just so much easier for her to eat with her fingers but she loves yogurt, oatmeal and soup so we are focusing more on utensils and attempting to get more food in her tummy than her hair...it’s a process.  This is a great soup for little ones learning to use a spoon to feed themselves.  It’s thick and easier to scoop than a more broth like soup might be.  Plus the alphabet letters add in an element of learning, which is always a plus.  Bebe B was proudly pointing out her favorite letters to me and saying cute things like “I need to eat that W”.  Bebe B named this recipe after one of her favorite books which she calls “little letters”.

Little Letters Soup - 12 Months+
Ingredients:
1 cup of alphabet pasta 
water for boiling
1 small leek
1 clove garlic, chopped fine
2 small potatoes
1/4 cup bebe stock or vegetable stock
1/2 tsp sea salt
1/4 tsp paprika
1/4 cup almond milk (or soy)

Begin by bringing water to boil in a medium saucepan.  Add the pasta and cook till tender (about 8-10mins), drain and set aside.  Clean, peel and cube the potatoes.  Clean and rough chop the leek.  Add the potatoes to a medium saucepan and fill with water until the potatoes are covered.  Bring pot to a boil and cook the potatoes for about 10-15 mins, adding in the leek for the last 5 minutes.  Drain the water from the potatoes and leek then puree them together with the garlic in either a food processor or Beaba babycook.  Once smooth add the veggie puree back to the saucepan.  Add in the stock, salt, paprika and milk.  Heat over medium heat for about 5 minutes stirring occasionally.  Add in the cooked pasta and cook for another 5 minutes or so.  Serve warm. This recipe will keep up to 3 days in the fridge or 3 months in the freezer. This recipe will fill about 2 ice cube trays.  




This recipe is dairy-free and vegan.

Wednesday, January 26, 2011

Cinnamon Plantains



This recipe is easy and so yummy!!  Perfect for a snack, dessert or even a dinner side.  Omit the honey and you can give this treat to bebe’s under age one that are eating finger food or mash them up and serve with a spoon.  Bebe B gobbles these up and so do I.

Cinnamon Plantains - 12 Month+ (or 6 Months+ without Honey)
Ingredients:
1 large plantain
(It’s okay if they are a little black, unlike bananas
 this doesn't mean they are over-ripe)
1/2 tsp cinnamon
1 tsp olive oil
1-2 tsp honey



Peel and slice the plantain.  Heat the olive oil in a medium sized pan over medium heat.  Sprinkle the plantain slices with cinnamon (both sides) and gently add to the pan.  Cook for a few minutes then flip using a spatula, tongs or a fork (I find silicone tongs work great).  Allow them to cook for a few minutes on that side.  Remove from pan and set on a towel, paper towel or napkin to absorb some of the excess oil.  Drizzle with honey and serve.  PS. Make sure you don’t skip the cooking step, unlike bananas, plantains are not really edible raw.  



Wondering what a plantain is?

These potato-like fruits are a fixture in South and Central America, as well as other tropical areas. They are longer, thicker, and more bland in flavor compared to the standard sweet banana — and, unlike dessert bananas, plantains must be cooked before they are consumed.
At their green and yellow stages, plantains are often used in savory dishes and frying, baking, and boiling are only a few of the ways in which they may be prepared. The fruits are also utilized at their ripest color, black, when they are used in sweeter dishes.  As they ripen the plantain’s starch turns to sugar, so the riper the plantain, the sweeter.



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

Monday, January 24, 2011

Puree Monday - White Risotto Puree


This is a wonderfully creamy recipe that your bebe(s) will love!  Bebe B loves any type of rice dish and this was always a favorite.  The Arborio rice is what make it so rich and creamy.  Full of healthy goodness and a great new taste for little ones.

White Risotto Puree
Ingredients:
1 cup Bebe Stock or water
1/2 cup Arborio rice
1 tsp olive oil
1/2 (small) head cauliflower
1/2 (small) leek


Bring the stock or water, rice and oil to a boil in a saucepan over medium-high heat.  Reduce the heat to low and continue cook, stirring often, until the liquid has been absorbed by the rice (about 10-15 minutes).  The rice should be thick and creamy.  Set rice aside.

Clean cauliflower well and cut into small to medium size florets. Clean and chop the leek. Steam the florets and the chopped leek together in either a steaming basket on the stove or in the Beaba babycook.  If using the babycook fill water to the 2 mark for a full basket.  If steaming on the stove use about 1-2 inch of water and steam for about 10-12 minutes.  Allow the veggies to cool to for at least 5 minutes then puree till a smooth and creamy consistency is reached.  You may need to add a little Breast Milk or water depending on the texture you desire.  

At this point you can either stir the pureed veggies into the rice and serve or add the rice to the food processor or babycook and puree it all together till your desired consistency is reached. 

This recipe will keep up to 3 days in the fridge or 3 months in the freezer. This recipe will fill about 3 ice cube trays (15-30 servings).   


White Risotto Puree, frozen cubes
        

This recipe is vegan and gluten-free.