Too Good To Be True Tomato Sauce, Family Favorites

This tomato sauce recipe has been in my family for generations. It is simple to make and has a delicious flavor that your family will love. The best part is that your whole family, babies and toddlers included, can enjoy it together!

This sauce is not only delicious, but is loaded with nutrients and antioxidants as well.  Tomatoes and oregano, in particular, are packed with disease-fighting antioxidants.  For added nutrition, try different grain pastas like kamut, quinoa, and for babies over 12 months, whole wheat; these pastas have a higher nutrient content than traditional white flour pasta.  Tomato sauce and pasta is a universal "go-to" dish and this recipe yields a large amount of sauce so you can store the leftovers in the freezer for future meals.  A healthy and easy-to-prepare dinner for those busy weeknights!

This recipe is suitable for babies 7-9 months and up, toddlers, big kids and adults.  Every baby is different so always be sure the consistency is one your baby can handle and do not introduce pastina or other small shaped pastas if he or she is not ready. 

At 7-9 months, stick with small shaped pasta like pastina, it is the smallest shaped pasta on the market.  At 10-12 months, you can move on to slightly larger pasta shapes like orzo, ditallini, and alphabet pasta, if your baby is ready.  For extra flavor, add some grated parmesan cheese and fresh flat leaf parsley.

Serves 8-10
What you'll need:
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
2-4 cloves of minced garlic
2 28 ounce cans/jars of organic crushed tomatoes - look for BPA free cans or glass jars
1 bay leaf
1 tablesooon of dried oregano (2 if using fresh)
1 tablespoon of dried basil (2 if using fresh)
1 vegetable bouillon cube

*Heat the olive oil in a large pot over medium-high heat.

*Add the onion and garlic, reduce heat to medium, and cook for 10 minutes, stirring frequently.  The onions and garlic should not brown-you just want them to "sweat" and become transluscent.
*Add the bouillon cube and combine into onion and garlic, 1 minute.
*Add crushed tomatoes, bay leaf, oregano and basil.  Raise heat to high and bring to a boil.
*Let boil for 1 minute, then reduce heat to low, partially cover and let simmer for 45 minutes, stirring occasionally.  During this time, the sauce will cook down and the flavors will combine.
*Serve or store.
*This tomato sauce can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.

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Mango Puree, Stage 2 Meals

Ever take a look in your fruit basket to find one or two pieces of fruit that never got made into the fruit salad you had all good intentions of making? Instead of letting the fruit just sit there unloved and unused, give it a quick puree it and store in the freezer for your baby. It's a process that will take you less than 5 minutes. In fact, once your baby is 7 months old, with the exception of apples, fruit can be pureed without cooking.

Mango puree is an easy and versatile one to have on hand for your baby. While mangoes are too tart to serve to babies on their own, they are delicious when mixed with other food. This 1 mango that could have gone unused will now yield enough puree to mix with:

• blueberry puree and whole milk yogurt
• mashed banana and oatmeal
• chicken and black beans
• parsnip puree

Mangoes have a deliciously sweet, tart taste and are easy to digest. They provide your baby with vitamin A, vitamin C, copper, potassium, thiamin, folate and disease fighting antioxidants.  Mangoes are also a good source of fiber and can be helpful when your baby is constipated. Look for mangoes that have a smooth orange/red skin that gives a little when squeezed. Allow under ripe mangoes to ripen at room temperature for a few days. Whole, ripe mangoes will stay fresh at room temperature for about 1 week. If fresh mango is not available, frozen can be used as well, just steam for about 7 minutes before pureeing.   

Mango puree is suitable for babies 7-9 months and up. Always make sure the consistency is one your baby can handle. 

What you'll need:
1 ripe mango

Wash the mango thoroughly under cold running water, peel and cut the fruit away from the pit.  Mango pits are woven into the fiber of the fruit so it is virtually impossible to remove the pit on it's own.  That is why it is best to just cut the fruit away from the pit.

Place the chopped mango into the food processor and pulse until the desired consistency is achieved.

Serve or store.  Mango puree will stay fresh in Sage Spoonfuls jars for up to 3 days in the refrigerator and up to 3 months in the freezer.

1 mango yields 8 oz of puree for only $0.50!

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Roast Chicken and Veggies, Family Favorites

There are few things in life I cherish more than sitting down to a meal with my family.  No TV, no cell phones, no distractions...just us.  It may only last 10-15 minutes, but it is precious time for us all to be together.  One of my favorite things is watching my children interact with each other around the table.  We have 3 kids under 5 so we never know what we're going to get.  Some nights they are angels, taking turns and telling stories and other nights it's a scream fest, because one took the other's Thomas train and dinner winds up on the floor.  Whatever the case may be, I love family dinner time and truly believe it is where some of our greatest family memories are made. 

My absolute favorite family meal is a roast chicken and veggies.  It requires little effort by the one cooking, fills your home with the most amazing smells and is so very delicious.  It is also a meal that the whole family, babies and toddler included, can enjoy together.

This recipe is suitable for babies 7-9 months and up, toddlers, big kids and adults.  All you have to do is make sure the consistency is one your baby can handle.  Mushy-mash for 7-9 months, chunk-a-licious for 10-12 months and bite sized pieces for toddlers.  Serves 2 adults and 2 children. 

What you'll need:

1 whole, organic chicken between 3 and 4 lbs 

3 organic carrots

2 small/medium organic yukon gold potatoes 

1 sweet potato

1 large yellow onion

1 lemon

2-4 cloves of garlic

3-4 sprigs of fresh rosemary

4 tablespoons extra virgin olive oil

kosher or coarse sea salt and fresh cracked black pepper for seasoning

If an organic chicken is not available, be sure to get one that is raised without the use of hormones, steroids or antibiotics.  I recommend organic carrots, because they have a lower nitrate level than conventionally grown.  I also recommend using organic yukon gold potatoes, because conventionally grown have some of the highest levels of pesticide residue.

It is important to wash your hands thoroughly and repeatedly with soap and water when working with raw chicken so as not to spread any bacteria.  When I roast a chicken, I usually wash my hands 5-7 times during the process.  You don't want to touch the raw chicken then touch your knife, then touch the refrigerator door, etc.

Pre-heat the oven to 425 degrees.  Pour 2 tablespoons of the olive oil into a large roasting pan.  Wash the carrots, potatoes and sweet potato thoroughly under cold running water.  Peel and chop the carrots and place into the roasting pan.  Chop the potatoes and sweet potato and place into the pan.  Remove rough outer layer of the onion, cut into wedges and place into roasting pan.  Season veggies with about 1/2 teaspoon of kosher or sea salt and toss with a spoon to combine.

Peel and mince the garlic.  Move the veggies to the outside of the roasting pan and place the minced garlic in the center.

Okay, here's where it can get a little yucky, but trust me, it'll be worth it.  On a seperate cutting board, unwrap the chicken, remove the insides and discard them (most whole chickens will have the insides wrapped in a package and stuck back inside).  Trim off any excess skin and discard.  Rinse the chicken under cold running water and pat dry with a paper towl.  Cut the lemon into quarters and stuff inside the chicken along with the fresh rosemary.  Coat the chicken with the remaining 2 tablespoons of olive oil and season the inside and outside with kosher or sea salt and fresh cracked black pepper.

Tie the legs together with a piece of butcher's twine (available in most grocery stores) and place the chicken in the center of the roasting pan on top of the garlic. 

Place the roasting pan in the oven on the center rack and roast for 45 minutes.

After 45 minutes, move the veggies around the pan so they roast evenly. Continue roasting for another 25-30 minutes, depending on how big the chicken is.  

 

Remove roasting pan from the oven and place the chicken on a seperate plate for 10 minutes.  During this time the juices will redistribute so it will be incredibly flavorful.  Scoop the veggies onto a seperate plate and cover loosely with foil.  Squeeze 2 of the lemon wedges onto the chicken and the other 2 into the pan.  The natural cooking juices and garlic in the roasting pan mix with the lemon juice to form an amazingly flavorful and light sauce.

Carve the chicken by slicing down the middle and removing the breast meat.  Then remove the leg and thigh meat.  Turn the chicken over and remove the dark meat.  Dark meat is higher in iron and protin than the white meat.  Place any excess juices back into the roasting pan to add to the sauce.

For babies 7-12 months, place some chicken and veggies into the food processor with a little of the pan juices and pulse until the consistency is one your baby can handle.  For toddlers, cut into bite sized pieces and top with the pan juices.

The leftovers will stay fresh in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.

While the thought of roasting a whole chicken can seem intimidating, it's easier than it looks.  The oven does most of the work, but you will get all of the credit - enjoy!



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My Little Tiger

Today is World Prematurity Day and as the mother of a preemie and an Ambassador Mom for the March of Dimes, there is no better day to share a personal story with you. 

My second son, Brendan, arrived two months premature and spent 6 weeks in the Neonatal Intensive Care Unit.  The experience of having a premature baby who had to fight for his life, and whom we nearly lost, was a life altering experience that I will never forget.  It has brought the topic of preemies and their care extremely close to my heart.  Bringing a preemie home is a far different experience than bringing home a full term, healthy baby.  I am sure many of you know what I’m talking about. 

  

                              
With my first son, Royce, everything was happy, easy and as it should be.  Milestones came naturally and when it was time to start on solids, at 5 months, we just did with no worries.  With Brendan, we were overwhelmed with worry, doctor’s appointments, mixing breast milk with special formula, and handling him with such extra care that the thought of starting on solids seemed a million years away.  It wasn’t until an appointment with one of Brendan’s primary doctors when he was 5 months old (from his birth date, not due date) that my eyes were opened. 

The doctor asked me when I planned to start Brendan on solids.  I told him I hadn’t even thought about it.  He told me that it was time.  I looked at him cross-eyed and said I was scared to change our routine-what if something happened?  He said that Brendan was stable, putting on weight, and, while he still had a lot of catching up to do, he was otherwise healthy.  He told me not to be afraid.  He said that most preemies have such an intense start to their lives that the simple pleasure of a homemade meal can do wonders.  I was sold.  As soon as we got home, I mashed a banana and mixed it with some warm breast milk.  The doctor was right.  Not only did Brendan take to swallowing solid food immediately, he ate the entire 4 ounce meal!  I was completely shocked.  He was so happy eating and turned out to have quite an appetite for such a little guy.  That was a real turning point for both of us.  The best part is that Brendan began to thrive in a way I hadn’t seen before.

As parents of preemies, we are all part of a special extended family, one that supports, encourages and gains strength from one another. During our toughest, darkest days we found tremendous strength sharing our story and listening to the stories of the other parents in the NICU, who have now become lifelong friends. We take incredible joy in seeing each other's children thrive and overcome challenges, it is a vital support system that I could not and cannot live without.

I can't say that everything is perfect and I can't say that I don't think about all the "why's" surrounding Brendan's prematurity, but I can say that we are extremely lucky.  Brendan is a fighter, I call him my little tiger, and we are beyond blessed to have this bright, fiery redhead in our lives!

  

We are eternally grateful to the doctors and nurses at Winthrop University Hospital on Long Island who saved his life.

*Every preemie is different, not only developmentally, but medically as well. It is of the utmost importance that you consult your preemie’s doctor(s) before starting him on solids or straying from his normal routine in any way.

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Apple and Zucchini Puree, Stage 1 Meals

Apple and Zucchini puree is a great combination of savory and sweet, offering your baby the goodness of both a fruit and a veggie. This puree is easy to prepare and offers a delicious, crisp taste your baby is sure to love. Plus, it can be served warm or cool. Apple and Zucchini puree provides your baby with a good source of vitamin C, vitamin B6, manganese, fiber, riboflavin, folate, potassium and vitamin K.

This recipe is suitable for babies 4-6 months and up. Always make sure the consistency of your baby's food is one he can handle. Before combining foods make sure your baby has tried each one individually first.

What you'll need:

2 medium/large organic apples - Washed, peeled, cored and chopped. Honeycrisp, Gala, Fuji, Pink Lady, Red and Golden Delicious apples are some of my favorites. Just avoid the tart varieties like Granny Smith and Pippin. Conventionally grown apples have some of the highest levels of pesticide residues, buy organic whenever possible

3 medium/large organic zucchini - Washed and chopped. Zucchini have tender edible skin and seeds which contain most of the nutrients.  Buy organic whenever possible so your baby can eat the nutrient rich skin. 

*Pour purified water into a pot until it is about 1" deep and bring to a boil over high heat.

*Place the apples and zucchini into a steamer basket and place the basket into the pot. The water should not touch the bottom of the basket. Cover with a tight fitting lid and steam for about 7 minutes until apples are easily pierced with a fork.
*Place the apples and zucchinin into a food processor and pulse until smooth and creamy.  Alternatively, transfer the apples and zucchini to a large, heavy duty glass bowl for mixing and blend until smooth using an immersion blender.

*You will not need additional liquid for thinning. Add a little baby brown rice cereal, baby barley or baby oatmeal to thicken puree, if desired.

*Store the extra in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.

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Black Bean Banana Mash, Stage 2 Meals

Black Bean Banana Mash is possibly one of the most versatile all around baby food purees.  It is not only a no-cook puree that can be prepared in under 2 minutes, it is also a protein packed meal perfect for on-the-go and is super easy to prepare when travelling away from home.  Additionally, this meal is packed with folate, protein, thiamin, magnanese, copper, magnesium, phosphorous, iron, zinc, potassium, vitamin B6, vitamin C, and good carbohydrates for energy. Tasty, healthy and versatile - what could be better?

This recipe is suitable for babies 7-9 months and up.  Make sure the consistency is one your baby can handle.  Black Bean Banana Mash also makes a great dip or spread for toddlers and big kids, serve with some toasted pita bread or baked tortilla chips for a yummy after school snack!
  

What you'll need:
1 large banana
1 can of pre-cooked black beans (I prefer to use pre-cooked black beans to save time, just make sure the can is BPA free, I'm a big fan of Eden Organic)

Pour black beans into a large strainer and rinse under cold running water to remove liquid and excess sodium.

Place black beans into the food processor and add about 3 tablespoons of purified water to help develop a smaooth consistency.  Add more if needed.

Pulse until smooth.

Place the banana in a bowl and mash with the back of a fork until smooth and creamy.

Combine black beans and banana in a large bowl and combine well with a spoon.

Serve or....

....store.  When stored in Sage Spoonfuls jars, Black Bean Banana Mash can be stored for up to 3 days in the refrigerator and up to 3 months in the freezer.

This recipe yields 10 ounces of baby food for only $1.25!

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Chicken with Leek and Sweet Potato, Stage 2 Meals

Chicken blended with leek and sweet potato is a wonderful first poultry recipe for your baby.  This puree combines the mild flavor of the chicken with the sweet flavor of the sweet potato and is accented with the leek for a little punch of extra flavor.  Cooking meat, poultry or fish for your baby can seem intimidating, but you'll be surprised at how truly easy it is.  Plus, there is absolutely no comparision to the delicious flavor and enticing aroma of a homemade chicken meal vs a store bought baby food chicken meal.  Homemade wins hand down, every time.

In addition to the amazing flavor and aroma, this puree is loaded with nutrients.  The chicken provides protein, niacin, vitamin B12, selenium and phosphorous.  The sweet potato is loaded with vitamin A and the leeks are an excellent source of vitamin K and manganese. 

This recipe is suitable for babies 7-9 months and up. Before combining foods, make sure your baby has tried each one individually first.

 

What you'll need:

1 medium leek

1/2 pound of ground organic hormone/antibiotic/steroid free chicken

1 large organic sweet potato

Cut off the rough dark green top and root of the leek and discard.

Slice the leek lengthwise and then crosswise.

 Place the sliced leek into a strainer and rinse thoroughly under cold running water.  Leeks often have dirt and sand in between the fibers, so be sure to rinse well.

Rinse, peel and chop the sweet potato.

Pour purified water into a pot until it is about 2" deep and bring to a boil over high heat. Place the sweet potato and leek into the steamer basket, cover with a tight fitting lid and steam for 12-15 minutes until the sweet potatos are easily pierced with a fork.

 While the sweet potato and leek are steaming, pour 1/4 to 1/2 cup of purified water or organic, low sodium chicken stock into a medium skillet.  Bring to a boil over high heat, add ground chicken and reduce heat to medium-high.  As chicken is cooking, continuously break it up with the end of a spatula so the pieces stay nice and small.

Cook until chicken is opaque all the way through and is no longer pink, about 3 minutes.

Place the cooked chicken, sweet potato and leek into a large, heavy duty glass mixing bowl.  I love the Pyrex bowls.  Using the immersion blender, pulse in an up and down motion until desired consistency is achieved.

Add a 2-3 tablespoons of low sodium chicken stock, breast milk or formula to thin the puree, if desired.  Consistency should be mushy mash for 7-9 months and chunk-a-licious (soft chunks) for 10-12 months.

Mushy mash consistency for 7-9 months and up.

Another Hayden approved yummy combination!

With the incredibly delicious smell of her food, miss Hayden can't wait to get a big bite!

"I got this Mom, I don't need any help."

This recipe yields 22 oz of baby food for only $5.00!  This puree can be stored in Sage Spoonfuls jars for up to 3 days in the refrigerator and up to 3 months in the freezer.  It will thicken during storage, add a little purified water, low sodium chicken stock, breast milk or formula to thin when reheating.

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Blueberry Apple Quinoa, Stage 2 Meals

Blueberry apple quinoa makes a yummy warm breakfast on these increasingly chilly mornings.  It is not only delicious, but loaded with nutrients and antioxidants to keep your little one growing healthy and strong.  The blueberries are a wonderful source of vitamin K, vitamin C, manganese and antioxidants.  The apples are a good source of fiber and vitamin C while the quinoa provides protein, iron, folate, magnesium, phosphorous and carbohydrates for energy.

This recipe is suitable for babies 7-9 months and up, toddlers, big kids and adults.  All you have to do is adjust the portion size and consistency.

What you'll need:
3 medium/large organic apples (Gala, Red/Golden Delicious, Fuji and Pink Lady are my favs)
1 cup organic blueberries
1/2 cup quinoa

Bring 1 1/2 cups of purified water to a boil in a small sauce pan over high heat.  Add quinoa and let boil for 1 minute.  Reduce heat to low/simmer and cover.  Let cook for 15-20 minutes until all the water is absorbed.  Remove lid and fluff quinoa with a fork.  Set aside.

While the quinoa is cooking, wash the blueberries and apples thoroughly under cold running water.  Peel, core and chop the apples.  Place blueberries and apples in a steamer basket and steam for about 7 minutes, until apples are easily pierced with a fork.

Place quinoa, blueberries and apples into the food processor and pulse until desired consistency is achieved.  7-9 months mushy mash and 10-12 months and up chunk-a-licious.

Serve.....

Yum, yum, yummy!

...or store.  It will thicken during storage, add a little breast milk, formula or purified water to thin meal when reheating.

This recipe yields 16 ounces of baby food for about $4!



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