Heirloom Tomato and Watermelon Salad with Basil, Family Favorite

In summer, the tomatoes are rich in color and flavor while the watermelon is deliciously sweet. Add in a touch of basil and you have a wonderful salad your whole family will love!

This crisp and bright tasting salad is an excellent source of vitamin C, vitamin K, vitamin A and disease-fighting flavonoids from the basil.

This recipe is suitable for babies 10-12 months and up, toddlers, big kids and adults. If serving to a 10-12 month old, pulse in a food processor or finely chop with a knife before serving. Always make sure the consistency of your baby's fod is one he can handle.

What you'll need:
Serves 4
1/2 lb of baby heirloom tomatoes (about 2 containers) - washed, cut the larger ones in half.
2 cups of chopped watermelon - remove seeds.
1 tablespoon basil - washed and julienned (sliced into thin strips)
2 tablespoons of Balsamic Vinegar
4 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Kosher or coarse grain sea salt

*Place tomatoes and watermelon into a large mixing bowl or serving platter, add salt and mix well with a spoon.
*Sprinkle chopped basil on top.
*Pour the balsamic vinegar and olive oil into a bowl and mix well with a wire whisk. Drizzle over the tomatoes and watermelon.
*Serve and enjoy.
*Extra 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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Black Beans With Corn and Zucchini, Stage 3 Meals

Black beans mixed with corn and zucchini is a delicious meal with a little Southwestern flair for your stage 3 eater. It blends the fresh, summertime taste of corn and zucchini with hearty, yet smooth black beans. This meal is a great source of thiamin, folate, fiber, vitamin C, protein, iron, zinc and complex carbohydrates for energy.

This meal is suitable for babies 10-12 months and up, toddlers, big kids and adults. All you have to do is adjust the texture and portion size. Always make sure the texture of your baby's food is one she can handle.

What you'll need:

1/2 can of pre-cooked black beans - drained and rinsed under cold running water to remove excess sodium. I like to use Eden Foods brand, because their cans do not contain BPA.

1 large organic zucchini - washed and chopped. Zucchini have tender, edible skin and seeds, buy organic whenever possible so your baby can eat the nutrient rich skin.

1 cup organic corn (fresh or frozen) - Use organic corn whenever possible as corn is one of the most genetically modified crops in the United States.

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

*Place the corn and zucchini into a steamer basket and put the basket into the pot. Be sure the water does not touch the bottom of the basket. Cover with a tight fitting lid and steam for about 7 minutes.

*Put the cooked corn and zucchini into a food processor along with the black beans and pulse until chunk-a-licious (finely chopped as in photo).

*Serve or store.

*This meal will stay fresh in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.

*Enjoy!

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Peachy Blue Tofu Pops, Family Favorites

During the Spring and Summer I think there's no better snack for the kids than homemade popsicles. They're refreshing, healthy, delicious and can be made in an endless variety of yummy combinations. The kids are happy, because they're getting the sweet treat they want and we're happy they're eating a snack loaded with nutrients. It's a win-win!

Peach is a good source of vitamin A, fiber, potassium, copper and niacin while the blueberries provide an excellent source of vitamin K, manganese, vitamin C and disease-fighting antioxidants. In fact, blueberries have some of the highest levels of antioxidants of any other food. The tofu adds a nice kick of protein to the pops.

This recipe is suitable for toddlers, big kids and adults.

What you'll need:

Makes 6-8 popsicles

Wooden popsicle sticks

BPA free popsicle molds or Sage Spoonfuls jars

1/2 banana

1 cup of organic blueberries - Washed. Whenever possible, buy organic blueberries as conventioanlly grown have some of the highest pesticide residues.

3 organic peaches - Washed, peeled, pitted and chopped. Also buy organic whenever possible as conventioanlly grown peaches are high in pesticide residue.

1/2 block of organic soft tofu - Tofu is made from soybeans which is one of the largest genetically modified crops, buy organic whenever possible.

3 tablespoons of honey

*Place a small slice of banana into the bottom of each popsicle mold and place the wooden stick into the middle of the banana slice. This will allow it to stay in place.

*Place the ingredients into a blender and blend until smooth. Pour into the popsicle molds leaving some room at the top for the mixture to expand.

*Place the popsicle mold into the freezer for 4-6 hours or overnight.

*When ready, run the mold under hot water for about 10 seconds to loosen the popsicle.

*Enjoy!

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Roasted Cauliflower With Turmeric, Family Favorites

Roasting veggies gives them a whole new level of flavor. They become caramelized and even more tasty. Cauliflower is a member of the cabbage family and normally has a strong aroma when cooked, but when it's roasted, it loses that element and is just pure deliciousness. Roasted cauliflower with turmeric is not only a great side dish for your family, but makes a great fingerfood or puree for babies 7-9 months and up.

Cauliflower is a good source of vitamon C, vitamin K, folate, vitamin B6, fiber, pantothenic acid and phosphorous. It is also rich in cancer-fighting phytochemicals. The spice Turmeric is warm, earthy and blends wonderfully with the cauliflower. Turmeric has been shown to decrease the pain from rheumatoid arthritis and is a powerful antioxidant that can help protect against childhod cancers, including leukemia.

This recipe is suitable for babies 7-9 months and up, toddlers, big kids and adults. Always make sure the consistency of your baby's food is one he can handle. If serving as a fingerfood to your baby, make sure the pieces are nice and small.

What you'll need:

1 head of cauliflower - Washed and cut into florets. Discard rough stem.

2 tablespoons of extra virgin olive oil

1/2 teaspoon of Kosher or coarse grain sea salt

1 teaspoon of Turmeric - whenever possible, buy organic dried spices as they are far less likely to have been irradiated.

*Preheat oven to 425 degrees.

*Place cauliflower florets into a baking dish. Add the olive oil, salt and turmeric. Toss with a wooden spoon so the cauliflower is covered evenly with the olive oil and spices.

*Place the baking dish into the oven and roast for 25-30 minutes, stir about halfway through.

*Remove from oven and let cool for about 5 minutes.

*Serve and enjoy!

*Extra 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 Spinach Smoothie, Family Favorites

I am currently obsessed with green smoothies. The fact that the spinach can't be tasted makes this the most fabulous way to get your kids to eat their veggies without even realizing it. The best part is that the spinach is raw so your family is getting the full health benefits it has to offer. Not only is this Mango Spinach smoothie packed with nutrients and antioxidants, it is delicious and refreshing. Such a great go-to meal or snack.

Mango is a good source of vitamin A, vitamin C, copper and potassium. It is also full of fiber and can be helpful when your baby is constipated. Spinach is an excellent source of folate, iron, vitamin K, vitamin A and disease-fighting antioxidants. It has more  iron than most greens and is rich inlutein which is great for your baby's eyesight. Conventionally grown spinach is fairly high in nitrates, buy organic whenever possible.

This recipe is suitable for babies 10-12 months and up, toddlers, big kids and adults. For a baby, either feed with a spoon or place into a bottle with a Y-cut nipple. For a toddler, use a sippy with a straw or Y-cut top. Before combining foods, make sure your baby has tried each one individually first.

What you'll need:

Serves 2-3

1/2 cup of organic whole milk vanilla yogurt

1 ripe mango - washed, peeled and chopped. Cut the fruit away from the pit. It is impossible to remove the pit, because it's woven into the fruit.

3-4 cups fresh, organic baby spinach - washed

Handful of ice cubes

*Place the ingredients into a blender and blend until smooth.

*Serve and enjoy!

*While smoothies are best served shortly after preparing, this Mango Spinach Smoothie will stay fresh in an airtight container for up to 3 days in the refrigerator and 3 months in the freezer.

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Carrot Apple Cinnamon, Stage 1 Meals

One of the best things about baby food is that it doesn't need to be fancy. Carrot mixed with apple and cinnamon is a simple classic that is healthy, delicious and loved by almost all babies. This yummy combo is a good source of vitamin A, fiber, potassium, thiamin, niacin, vitamin C and antioxidants.

This recipe is suitable for babies 4-6 months and up and can be served warm or cool.  Always make sure the consistency of your baby's food is one she can handle. Smooth and creamy for 4-6 months, Mushy Mash for 7-9 months and chunk-a-licious for 10-12 months. Before combining foods, make sure your baby has tried each one individually first.

What you'll need:

5 large organic carrots - washed, peeled and chopped. I recommend using organic carrots, because they are much lower in nitrates than conventionally grown.

2 medium/large organic apples - washed, peeled, cored and chopped. Nearly all varieties of apple work in this recipe, just avoid the tart varieties like Granny Smith and Pippen. Whenever possible, buy organic apples as conventionally grown have some of the highest pesticide residues.

Pinch of organic cinnamon - whenever possible, buy organic dried spices as they are normally not irradiated.

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

*Put the carrots and apples into a steamer basket and place the basket into the pot. Be sure the water doesn't touch the bottom of the steamer basket. Cover with a tight fitting lid and steam for about 7 minutes, until the carrots are cooked through and are fork tender.

*Put the carrots and apples into a food processor and pulse until completely smooth. Alternatively, place them into a mixing bowl and blend with an immersion blender until smooth. Add cooking water, breast milk or formula to thin the puree if necessary.

*Add a pinch of cinnamon and stir to combine.

*Extra Carrot Apple Cinnamon 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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Banana Nut Bread, Family Favorites

My great-grandmother on my mom's side was an amazing baker. She was known for her moist and delicious Banana Nut Bread. I took her classic recipe and put my own spin on it, using whole wheat flour, brown sugar and organic ingredients to give it an extra healthy kick. Everyone in my family loves this recipe, especially my 3 year old Brendan. Banana Nut Bread is delicious for breakfast, as an afterschool snack or something to nibble on any time of day. It also travels well and is perfect for on-the-go, just place a slice in a ziplock bag or airtight container and toss it in your bag.



This recipe is suitable for babies 12 months and up, toddlers, big kids and adults. Always make sure the consistency is one your baby can handle. If someone in your family has a nut allergy, simply omit the nuts from the recipe.

What you'll need:
9" x 5" loaf pan - preferably Pyrex glass, porcelain or stainless steel. Avoid non-stick bakeware as it has the potential to leach harmful chemicals into the food.
1 stick of organic, unsalted butter - at room temperature
1/2 cup of unbleached cane sugar
1/2 cup of organic brown sugar (light or dark)
3-4 ripe organic bananas - peeled and lightly mashed
3 organic eggs
1/2 cup of organic whole milk
1 cup of unbleached, all-purpose flour
1 cup of organic whole wheat flour - I like to use organic, because wheat is one of the largest genetically modified crops.
1 tsp baking soda
1 tsp baking powder
2 tsp organic cinnamon or pumpkin pie spice - I recommend using organic dried spices as they are far less likely to have been irradiated.
1/2 tsp salt
1 cup of chopped walnuts or pecans

*Preheat oven to 375 degrees.
*Grease the loaf pan with butter and lightly coat with flour
*Place the butter and sugar into a large mixing bowl and mix together using a handheld mixer, or an electric mixer fitted with the flat beater, for 1 minute. Add the eggs, bananas and milk into the bowl and mix until incorporated.
*In a seperate bowl, add the flour, baking soda, baking powder, cinnamon or pumpkin pie spice, salt and nuts. Sift with a flork or a wire whisk until all ingredients are evenly distributed.
*Add the flour mixture to the banana mixture and stir to incorporate. Do not overmix, the batter should be slightly lumpy.
*Pour the batter into the loaf pan and place into the oven.
*Bake for 55-60 minutes until the bread is a nice dark brown and the edges pull away from the loaf pan slightly. Remove from the oven and let cool for 10-15 minutes.
*Slice and enjoy!
*Extra can be stored in an airtight container for 3-5 days.



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Watermelon Ice Cubes

Watermelon Ice Cubes are a great way to jazz up water, lemonade, ice tea and even a glass of champagne. Have a teething baby? Put a few of these ice cubes into a blender or food prcessor and make a slushy. Let your baby swish the cool watermelon slush around his mouth, a healthy and tasty way to soothe sore gums. Kids love to munch on ice cubes - here are ones that actually taste good!

What you'll need:

1 small or 1/2 large watermelon - chopped and de-seeded

*Place watermelon chunks into a blender or food processor and pulse until liquified.

*Pour watermelon into BPA free ice cube trays and place into the freezer.

*Let freeze for about 4 hours or overnight.

*Enjoy!



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Summer Squash and Brown Rice, Stage 2 Meals

Zucchini and Yellow Crook Neck Squash mixed with brown rice is the perfect summer dinner for a stage 2 eater. It's healthy, delicious and makes a great side dish for the rest of the family.

Summer squash are a good source of vitamin C, vitamin B6, manganese, riboflavin, folate, potassium and vitamin K. The brown rice offers an excellent source of fiber and complex carbohydrates for energy. Summer squash have a mild taste, are easily digested and not allergenic. They also have tender, edible skin and seeds. Try to buy organic whenever possible so your baby can eat the nutrient-rich skin. Look for zucchini and yellow squash that have an even green or yellow color and are blemish free. Unprepared summer squash can be stored in a plastic bag in your refrigerator for up to a week.

This recipe is suitable for babies 7-9 months and up, toddlers, big kids and adults. All you have to do is adjust the texture and portion size. Always make sure the consistency of your baby's food is one she can handle. Before combining food, make sure your baby has tried each one individually first.

What you'll need:

1/4 cup of brown rice - I prefer using organic long grain brown rice

2 organic zucchini - washed and chopped

2 organic yellow crook neck squash - washed and chopped

*Pour 1 cup of purified water into a small pot and bring to a boil over high heat. Add the rice and let boil for 1 minute. Reduce heat to low, cover and simmer for about 20 minutes, until all the water is absorbed and the rice is soft. Add more water during cooking if necessary.

*While the rice is cooking, pour purified water into a pot until it is about 1 inch deep and bring to a boil over high heat.

*Put the squash into a steamer basket and place the basket into the pot. Cover with a tight fitting lid and steam for about 7 minutes, until the squash are tender and cooked through.

* Put the rice and squash into a food processor and pulse until the desired consistency is achieved.

*Add a pinch of grated parmesan cheese for extra flavor if desired.

*Extra can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.

*Enjoy!



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