Best first baby food purée

I can't say enough about making my own baby food for Aislynn. Since the very beginning she has suffered from allergies and food sensitivities of all kinds so early on I learned to make sure I knew exactly what was going into her system. 

Here's the recipe for the first puree we tried with her and to this day she still loved it in a squeeze pouch with her shredded chicken or as a to go snack.

Apple Carrot Puree- Blend 1-2 apples with 3 carrots that have been steamed. For a quick steaming method, you can place the chopped and peeled fruits and veggies in a microwave-safe glass bowl with a little water, or use the steamer basket. We use this electric steamer contraption, which makes everything easy to steam at once in layers. Add enough water to thin it out. Apples and pears can also be boiled for 7-9 minutes until tender. Fill squeeze pouches and freeze or refrigerate.

I love using the infantino squeeze station system the best but there are plenty of pouch options out there. 

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Chia seed cereal

Mom and baby both love chia seeds!! They make any liquid the consistency of pudding as they soak in the moisture. We add fruit to our Chia, Buckwheat and Hemp cereal that's yummy hot or cold.

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Turkey burger (no bun)

Gotta love a good turkey burger and this protein and veggie packed yumminess also boosts serotonin (the happy brain chemical)!

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Easy baked dinner

I continue to believe cinnamon and lemon juice improve pretty much any meal! Added to this chicken thigh, rice and veggie bake, you get a yummy surprise that really spruces up a bland dish! Add additional citrus fruit as a garnish, bake at 350 for 35-40 mins, and you've got an easy family dinner ready to go!

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What the heck CAN I eat? Breakfast tips

We all know its the most important meal of the day! When staying away from dairy, soy, gluten and eggs....What the heck CAN we eat?!? Here's a filling and delicious breakfast meal idea to start your day right!

• A heaping helping of fruit made extra yummy with cinnamon and lime juice (makes pretty much everything taste better)
• Turkey bacon! 
• 'Food for life' gluten free english muffins(only kind I've found without soybean ingredient) with Good Earth soy free butter and raspberry preserves.

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Kalamata Olive and Herb Socca ...Sooo good

This was my first time trying Socca for family over Easter weekend and I can't believe I've been living without it for this long! Delicious!!

Kalamata Olive and Herb Socca with Roasted Vegetables – Gluten-free + VeganAdapted from many different recipes
Makes about two nine-inch soccas

1 1/2 cups chickpea/garbanzo bean and fava bean flour
 blend (this is what I had on hand, you can use just chickpea (or garbanzo bean) flour alone, which is the traditional way to make it)
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups lukewarm water
3 tablespoons extra-virgin olive oil,
 plus more for the pans
2 tablespoons fresh basil, roughly chopped (rosemary would also be good or any other fresh herb of your choice)
1/2 cup kalamata olives, pitted and roughly chopped

Roasted Vegetable Topping2-3 cups roasted in-season vegetables of your choosing (or any other topping of your choice)
I just roasted a bunch of fresh asparagus, 1 cup of sliced mushrooms, 1 poblano pepper, 1 garlic clove and 1 cup of halved cherry tomatoes with about 1 tablespoon of olive oil and a sprinkle of Herbes de Provence and a little sea salt, in a 425º oven for about 20-25 minutes, until tender and lightly browned. Feel free to top your socca with whatever toppings of your choice or just serve it as is.

In a large bowl, sift in the chickpea flour, then add in the salt, and pepper. Whisk in water and olive oil. Then stir in the basil. The batter should be very thin, much like a crepe batter. Let sit on the counter, covered, for as many hours as possible, but at least 30 minutes. You can also cover and refrigerate it overnight.

Place two nine-inch round cake pans in the center of the oven and preheat to 500º F. Remove the pans when the oven is to temperature, add a glug of olive oil to each pan (maybe around 1/2 to 1 tablespoon in each pan) swirl around in the pan to get a nice even coating all the way around and up the sides a bit. Return to pans the oven for a couple of minutes to heat up the oil.  Once the oil is heated up, carefully remove the hot pans from the oven and pour half of the batter into each pan, split the chopped up olives in half and add half to each pan, just sprinkle over top of the batter. Bake for about 5 to 8 minutes or until the pancake is firm and the edges are set. Then place the pans into the broiler (or turn on the broiler in your oven) and broil for an additional 3-5 minutes, until the top gets some nice browned/black spots. Remove from oven and carefully flip out onto a cutting board. Cut into wedges and top with toppings of your choice. This is great as a meal or as an appetizer. If your pancake is a little thinner and it’s breaking apart, no worries at all, this snack is meant to be rustic and eaten with your fingers.

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Turkey quinoa and raspberry puree

Ingredients

1 cup cooked quinoa
1 cup shredded turkey breast
1/4 cup washed organic raspberries
1/2 cup water

Directions

1. To prepare the quinoa, bring two cups water to a boil and then add one cup dry quinoa. Allow to simmer over medium heat until all water has absorbed, which takes about 10 minutes. Stir the quinoa often to keep from clumping or burning to the bottom of the pan.
2. To prepare the shredded turkey, place one or two turkey breast in crock pot with enough water (or organic vegetable stock) so that the top of the turkey breast isn't covered. Cook for 4-6 hours on high. Then separate with fork or tongs. Pack leftovers for other meals in the fridge for later use.
3. Measure and add one cup of the cooked quinoa to a blender. Then add 1 cup shredded turkey breast and 1/4 cup washed raspberries. add to the blender along with the steamed carrot. Pour in the water, cover the blender, and pulse until the baby food comes together. You can also use a hand blender to puree.
4. If the blend is too thick, thin with additional water, formula, or breast milk.
5. For additional flavor, add fresh parsley. Yum!

This recipe makes two cups of baby food .Freeze leftovers in an ice-cube tray and pop out single servings when needed. Let come to room temperature in a small bowl or warm in the microwave.

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Carrot Banana Quinoa Baby Puree

Such a yummy puree for the little one and fairly easy to prepare in bulk and freeze for later use.

Ingredients

1 cup cooked quinoa
1 cup steamed and chopped carrot
1 banana
1/2 cup water

Directions

This recipe is so easy to prepare, and your lil will love the sweetness of the banana and carrot!

1. To prepare the quinoa, bring two cups water to a boil and then add one cup dry quinoa. Allow to simmer over medium heat until all water has absorbed, which takes about 10 minutes. Stir the quinoa often to keep from clumping or burning to the bottom of the pan.
2. You'll notice the quinoa opens, or releases a curl, changing its small, round shape. Once cooked, cover with a lid and let sit for 10 minutes.
3. While the quinoa is cooling, chop and measure the carrots and then steam until fork tender.
4. Measure and add one cup of the cooked quinoa to a blender. Peel the banana, break apart, and add to the blender along with the steamed carrot. Pour in the water, cover the blender, and pulse until the baby food comes together. You can also use a hand blender to puree.
5. If the blend is too thick, thin with additional water, formula, or breast milk.
6. For additional flavor, sprinkle with cinnamon, which is also helpful in soothing sore, teething gums!

This recipe makes two cups of baby food that your lil will love. Freeze leftovers in an ice-cube tray and pop out single servings when needed. Let come to room temperature in a small bowl or warm in the microwave.

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"Cowboy caviar" chip dip

Ingredients

• 2 c. cooked black-eyed peas
• 1 stalk celery, diced
• 1 Roma tomato, diced
• 1 yellow bell pepper, diced
• ¼ cup red onion, finely diced
• 1 garlic clove, minced
• 1 jalapeno, finely diced (seeds removed - I don't like super spicy)
• ¼ c. cilantro, roughly chopped
• ½ t. ground cumin
• juice of 1 lime
• 2 Tbs olive oil
• salt and pepper

Instructions

In a large bowl, combine first eight ingredients.
In a small bowl, stir together cumin, lime juice and olive oil. Pour over the vegetable mixture and toss until evenly coated. 
Season with salt and pepper to taste.
Serve as a salad or with rice or corn tortilla chips as a dip.

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Quinoa with almond milk and pomegranate seeds

I love love warm grains and tangy fruits together! This has been my staple breakfast all winter with a change up of the toppings now and then. Plus my little nine month old can snag a few bites too! Packed with protein and nutrients and so comforting on a cold winter (or Ohio spring) morning.

Ingredients:
2 1/2 cups cooked quinoa
1 tbsp raw honey
1/3 cup water

1 tsp cinnamon
2 tsp coconut oil
Pinch fine ground sea salt
Handful pomegranate seeds

Cook quinoa according to the instructions on the package if you haven’t already. Here’s a tip—plan ahead: soak and cook quinoa, lentils and a few other ingredients like chickpeas and buckwheat and keep on-hand in the fridge for multiple recipes throughout the week. My fridge is always filled with glass containers of pre-soaked and cooked nuts, seeds and grains. It makes meal prep so much easier.

Place cooked quinoa in a small pot and pour in almond milk. Bring to a boil, then reduce heat and simmer for about 3 minutes. Remove from heat. Allow to cool a bit and then serve in a bowl (sweeten more to taste if you like) topped with pomegranate seeds. Enjoy!

Save any leftovers in an airtight glass container in the fridge for up to a week—reheat on the stovetop, never a microwave.

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Kiwi muffins

(Makes 16 Muffins)

Ingredients:

• 1 1/2 cups gluten free oat flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 cup flax seed meal
• 1/2 cup unsweetened applesauce
• 1/2 cup honey
• 1/4 cup safflower oil
• 1/4 cup unsweetened almond milk
• 1 cup kiwi – chopped (although, you could use almost any fruit)
• Olive oil to spray over tops of muffin pans

Directions:

1. Prepare your muffin tins by spraying the top surface with a light coat of olive oil and placing muffin paper in the tins.
2. In a large bowl, combine all dry ingredients.
3. In a separate bowl, combine all wet ingredients except for kiwi.
4. Mix both bowls separately, and then combine.
5. Lastly, fold in your fruit and scoop into lined muffin tins.
6. Bake at 350 for approximately 20 minutes. Muffins are done when you poke them with a knife or toothpick and it comes out clean.

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Pasta Alfredo

Ingredients:

1 cup cashews
water
1 pound pasta (I used gluten free corn pasta)
1 cup vegetable broth
5 cloves garlic
juice of one lemon
2 tsp. basil, dried
2 tsp. thyme, dried
2 tsp. oregano, dried
2 tsp. sage, dried
2 tsp. pepper
2 tsp. salt
1 tbsp. olive oil
1 onion, chopped
5 oz. mushrooms, sliced
1 cup peas
red pepper flakes (optional)
additional salt and pepper to taste

Directions:

Start out by soaking the cashews in a bowl of water. Let it soak for at least 4-5 hours. I leave mine in a bowl in the fridge during the day until I'm ready to cook.

Rinse and drain the cashews.
In the bowl of a food processor or blender, process the cashews with the vegetable broth, 3 cloves of the garlic, lemon juice and spices. Everything should be completely pureed.
Heat up the olive oil in a large saute pan.  saute the onions and 2 cloves of chopped garlic for a few minutes, until soft.
Add in the sliced mushrooms and peas, and any other veggies you may like. Cook for another few minutes.
Turn the flame to medium and add in the cream sauce. Let the sauce warm for a couple of minutes.
Add in the cooked pasta. Slowly add in the reserved pasta water until you reach your desired consistency.

Serve and Enjoy!

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Baby purees

I love making my own baby food purees for my little one. It's how I know exactly what she is getting into her little tummy and the result is a very happy baby who sleeps well, plays happy, and food sensitivities don't get in the way of her learning and developing well.

Here's a few purees that she likes

(we just cook items till soft and blend them up in our blender with warm water to desired texture)

Turkey quinoa raspberry

Cauliflower squash

Banana blueberry and beets

Carrot sweet potato applesauce

Rice cereal and apricot

Raspberry pear

Chicken apple and kale

Zucchini pear

Carrot banana quinoa

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Gluten and dairy free wrap

Quinoa tortillas!!! This has been a life saver when needing a quick wrap for lunch or a snack! Throw in some avacado tomato, lettuce, shredded chicken or turkey and your favorite home made lime or vinegar dressing!

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Italian sausage and rice

Butterball sells a delicious dairy/soy free and gluten free Italian sausage! It took me many trips and tons of label reading to find this yummy addition to rice and stir fried veggies or baked redskin potatoes with Good Earth soy free/dairy free butter!

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Sometimes you just need a latte

Hazelnut cinnamon latte made with almond milk. This little at home coffee has been a welcome treat during baby nap times!

Hazelnut cinnamon latte

Ingredients: 

1 cup unsweetened almond milk

1/4 tsp organic hazelnut extract

1/4 tsp cinnamon

2 tsp agave nectar or other natural sweetener

Directions:

Heat milk on stovetop at medium heat until temp reaches 140 degrees. Add remaining ingredients and stir well. Pour into your favorite mug and enjoy.

Like your milk with extra foam?

Follow these instructions for a yummy frothy drink...

Equipment:

Small jar with a lid

Microwave oven

1. Find a jar with a lid and fill it with as much milk as you normally like in your coffee (or other hot beverage!). The milk should fill the jar no more than half way to allow room for the foam.

2. Shake the jar with the lid on as hard as you can until the milk has become frothy and doubled in size. This takes us about 30 seconds.

3. Take the lid off and microwave for another 30 seconds. The foam will rise to the top of the milk and the heat from the microwave will help stabilize it.

4. Pour the milk into your coffee using a spoon to hold back the foam. Then scoop the foam on top!

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