Always trying to change things up for breakfast in our house, I went 
to the grocery to buy breakfast sausage patties. Bad idea. The sodium in 
the frozen patties I found was off the charts! Wow. But how can I deprive Kenya of breakfast sausage? Back to the test kitchen for me.
These patties take only seconds to make because you toss all the 
ingredients in the food processor, whiz them up and form them into 
mini patties. I bought organic turkey and pork at Whole Foods since their meat doesn’t contain hormones and is excellent quality. Whole Foods is also unofficially known as 
”Whole Wallet” for their high prices, but I was 
shocked that my recipe still cost A LOT less then buying FOUR boxes of frozen patties 
that would yield the same amount.
I even added apple and spices to give them a sweet note and give a 
little zip. After cooking them, just pop the ones you don’t need into 
a labeled freezer bag and toss them in the freezer so you have them on hand any time of the day — Which is a good thing because these sausages are perfect for any meal.

Wee Sausage (Make 20 Patties)

1/2 Lb. Ground Pork
1/2 Pound Ground Turkey (I used dark meat turkey because it has more iron then white meat, but you could also use white meat )
2 Tbsp Onion, chopped
1/2 Apple, peeled and cored (gala, golden delicious and fuji are good choices)
1 Clove Garlic
1 Tsp Fresh Thyme (or 1/2 Tsp Dried)
1/2 Tsp Fennel Seeds
2 Tsp Maple Syrup

1. Place all the ingredients in a food processor and pulse to combine.
2. Using your hands, form 1 tbsp of the mixture into patties.
3. After all the patties are formed, heat a large non stick pan over medium heat.
4. Cook for 3 minutes, flip the patties and cover for 2 minutes.
5. Uncover and cook an additional minute or until patties are cooked through.
6. Cool and serve.

Holy deliciousness! I was at the health food store and there was a 
plethora of fresh pineapple and papaya to be had. I knew Kenya would love the 
flavor of both fruits, but I wasn’t sure if he would jump at the chance to eat it in 
pieces. One trick I’ve learned is that if I include Kenya in the 
cooking process, whether it’s just letting him push a button or asking him to stir whatever I’m mixing, he ultimately wants to try 
whatever I make because he feels like he’s making it, too. And smoothies are a great way to get kids to eat fruit 
and yogurt without having to twist their arms.
Papayas and pineapples are both high in Vitamin C as well as 
containing enzymes that help break down protein in the body, thereby 
aiding digestion.
Just one taste of this luscious smoothie and Kenya was hooked. I filled 
up his sippy cup and moments later he was back for seconds.


Tropical Smoothie (Makes 8 Baby or 4 Toddler Servings)



1 Cup Pineapple, chopped

1 Cup Papaya, chopped

1/4 Cup Whole Milk Yogurt



1. Place the ingredients in a food processor or blender and puree 
until smooth.
2. Serve in a glass, bowl or sippy cup

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Several years ago I went through a major “bar phase”. No, I wasn’t getting 
smashed all over town, I was consuming Luna, Lara and other similar types of 
protein bars at a rapid rate. It became such an obsession that two of my girlfriends and I actually set out to form our own bar company — just imagine getting to cook one of your 
favorite foods all day, every day. We had a name, a mission statement, and developed recipes for every flavor of bar under the sun and 
they were delicious (I think). But unlike the majority of bars on the market that 
are jam packed with additives and sugar, our goal was to make something 
completely organic, packed with protein, devoid of sugar, and full of flavor. The bigger goal was to do all this using as few ingredients per bar as 
possible. The bar business became a casualty of our busy lives, but I still produce them for my friends and family.

Which got me thinking. Breakfast can be a real challenge when you’re trying to get your 
entire family out the door and sending your little one to school with 
a healthy snack can be just as hard. This bar recipe is a treat that everyone 
(over the age on 1 and no history of nut allergies) in the family will love and since the recipe makes 16 bars and they stay fresh for weeks. Your set!

Protein Bars (Makes 16 Bars)

1 Cup Cashews, raw and unsalted
1 Cup Almonds, raw and unsalted
1/2 Cup Dried Cranberries
2 1/4 Cup Dates (about 20)
3/4 Cup Rolled Oats
1 Tbsp Vanilla
1 Tbsp Honey or Agave

1. Preheat oven to 170 degrees (or put your oven on it’s lowest setting and adjust the cooking time).
2. Place the nuts in a bowl and cover with COOL water and soak for 1 hour.
3. Cover the dates with HOT water and soak for 30 minutes. After soaking, drain off the water and pit the dates.
4. Place the oats in a food processor and grind to a powder. Place in a separate large bowl.
5. Drain the water off the nuts, place on a towel to remove excess water. Place the nuts in a food processor with the dried cranberries and pulse until nuts are in small pieces (the nuts will be uneven pieces which is fine. Just make sure they are all chopped.
6. Place the nuts in the bowl with the oats.
7. Place the dates, vanilla and agave in food processor and pulse until it makes a puree.
8. Place the date mixture with the oat mixture and thoroughly combine all the ingredients (mixture will be thick and sticky).
9. Place the date nut mixture on a silpat on a cookie sheet. Spread out using a spatula or even your hands.
10. Shape into a long log resembling a long rectangle. Make sure the rectangle is flat and even.
11. Bake for 5 hours or until the log is firm, but not hard (If the lowest setting on your oven is 200 degrees, cook for 4 hours).
12. Cool, cut into bars and wrap individually.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

When I made this for Kenya for the first time, the smell of cinnamon and the toasted bread cooking brought me right back to my childhood. Admittedly, my own mother did not whip up a lot of homemade breakfasts for us as kids, but when she did they were incredible.
I love french toast that’s rich and soaked first in cinnamon, vanilla, egg batter and then lightly sauteed with a tiny pat of butter. I’m all about health, but in my opinion, a little butter now and then is fine, especially when you’re making french toast.
But wait, you say. You can’t have french toast without a topping! Now, I love maple syrup as much as the next person and yes, it is a natural sweetener, but it also has 50 grams of sugar per serving which would send Kenya flying into orbit. Not only is the fruit topping for this recipe naturally sweet, it’s also super healthy, packed with vitamin C, bright and colorful. If berries are out of season, you could also use frozen ones. Since I only used a tablespoon of agave (low on the glycemic index) for the fruit sauce, your little one will get all the satisfaction of the sweet flavor without the sugar high.

Cinnamon French Toast with Berry Sauce (Makes 2-4 Pieces depending on the type of bread you use)

1 Large Egg
3 Tbsp Whole Milk
1/8 Tsp Cinnamon
1/4 Tsp Vanilla Extract
2 Slices Whole Wheat Bread (4 slices if you use a more dense bread, 2 slices for a fluffy bread)
1-2 Tsp Butter

1. Whisk the egg, milk, cinnamon and vanilla in shallow dish.
2. Place 2 slices of bread in the dish to absorb the egg mixture for 1 minute. Flip and let the other side soak up the egg mixture.
3. Heat a saute pan over medium heat.
4. Melt butter in the pan and place the bread in the saute pan. Cook for 2-3 minutes or until golden.
5. Flip and cook on the other side for 2-3 minutes.
6. Cool and serve.

*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

Berry Sauce (makes 1/3 Cup)

1/2 Cup Mixed Berries (any mix of strawberries, blueberries, raspberries will work)
1 Tbsp Honey or Agave

1. Place berries and honey in a sauce pan and simmer for 15 minutes.
2. Serve.

*Place in appropriate tupperware or ziploc bag and freeze.

I’m always on the search for new and exciting foods that little ones can eat (especially those who have few teeth). Well, hello, muffins!!! But not the kind of muffins you buy in the market that can be loaded with with pounds of butter and sugar, I’m talking about the ones that are actually moist, delicious, full of fiber, fruit and over-all goodness.

I grew up eating my grandmother’s bran muffins which we’re heavenly. She used to tell me they were “health food”. When I recently looked at her recipe, though, I realized that a cup of sugar for 12 muffins wasn’t exactly “healthy”.

I filled these mini muffins with tons of bananas. The thick consistency of the bananas replaces the large amounts of butter and oil called for in most recipes.

And I switched the sugar to agave which is low on the glycemic index and means your little one won’t be spinning around the room after eating one (or two, as Kenya often does).

Banana Bran Muffins (Makes 24 mini muffins)

1 Cup All Purpose Flour
1 Tbsp Baking Powder
2 Tbsp Honey or Agave
1 Large Egg
3 Tbsp Vegetable or Canola Oil
2/3 Cup Milk
3 Bananas, mashed
2 Cups Bran Flakes

1. Preheat oven to 400 degrees and grease mini muffin tins.
2. Place the flour and baking powder in a bowl and stir to combine.
3. In a large bowl combine the wet ingredients. Whisk to throughly combine.
4. Pour the bran flakes into the wet mixture, stir and let them sit for 2 minutes to soften. Stir again, breaking them up a little.
5. Slowly pour the flour mixture into the wet mixture and whisk until all the flour is incorporated.
6. Spoon the batter 3/4 the way up each muffin cup.
7. Bake for 18 minutes.
8. Cool and serve.

We used these to make this recipe:

KitchenAid Precision 24-cup Mini Muffin Pan

One of my first food memories was my mother making quiche. Yes, quiche, the dish that most notably was in the title of a 1982 bestselling satirical book about masculinity. Quiche was my mother’s tried and true recipe that worked for dinner parties, neighborhood picnics, luncheons and more. Whether she told me this or not, I always thought of quiche as sophisticated food. When she let me have a piece, I felt like one of the grown ups. I’m pretty sure that Kenya could care less about being anything but a little baby right now, but one thing is true: he loves these crustless quiches.
Packed with tiny pieces of vegetables and cheese, these protein packed morsels only take minutes to prepare. I just toss all of the ingredients in the food processor, whiz it up and pour it into the molds. Really, it’s that easy.
These are perfect for any meal of the day or even a little ones birthday party, so they can pretend to be one of the adults.

Quiche Bites (Makes 12 Mini Quiche)

2 Large Eggs
1/3 Cup Swiss Cheese, shredded
1 Zucchini, diced or shredded
1/2 Cup Spinach
1/4 Cup Cottage Cheese
1/4 Cup Whole Milk

1. Preheat over to 325 degrees.
2. Place all the ingredients in a food processor or blender and pulse until throughly combined and vegetables are in small pieces.
3. Spray or grease mini muffin tins with oil or butter.
4. Pour a tablespoon of mixture into each muffin cup. It should fill each cup about 3/4 way to the top.
5. Bake for 25 minutes or until golden and cooked through.
6. Cool and serve.

We have the most fantastic next door neighbors. Not only are they the 
most easygoing and kind people, their yard is essentially a farm. I get a 
phone call at least once a week asking me to come outside so they can 
hand me a grocery bag full of sweet peaches, bushels of delicious beets or in the latest 
case, a bag of perfectly gorgeous Fuji apples. The apples were like little 
gems, sweet and crunchy, not too big or small. For me, there is 
nothing like fruits and vegetables that you grow in your yard. This way you can be absolutely sure that there aren’t any harmful sprays or pesticides being 
used. My neighbors grow their food like this and so do I.

Apples are not only a rich in vitamin C and an excellent source of 
fiber, they’re also a favorite of Kenya’s. When he’s teething and 
doesn’t feel like having to chew, this recipe comes in handy because the apples get really soft. It is 
a real winner with him. When the apple bakes, the flavor intensifies giving it 
almost a caramel flavor. A perfect dessert for your little one.

Baked Apple with Cinnamon and Raisin (1-2 Toddler Servings or 3 Baby Servings)

*recipe can be doubled, tripled and so on

1 Apple, cored
6 Raisins
1 Tbsp Water
1/4 Tsp Cinnamon
1 Tbsp Apple Juice (you could substitute another tbsp of water for the juice)

1. Preheat oven to 350 degrees.
2. Place the apple in a small baking dish.
3. Fill the center the the apple with raisins.
4. Mix the water, cinnamon and apple juice and pour over the center of the apple.
5. Bake for 55 minutes or until apple is fork tender.
6. Cool, peel off the skin and serve (alternatively, you could peel the skin and puree the apple and raisins for babies 8-12 months old).

In our house, everything is more fun when it’s a holiday. The entire time we were making these sweet potato pancakes, it felt 
like Hanukkah. Potato pancakes or latkes as they are also known, 
are most commonly eaten in the fall during the Jewish holiday of Hanukkah. Although it’s 
the middle of July and grossly hot outside, the sweet potatoes at this week’s farmer’s market were incredible and I couldn’t help wanting to 
make something with them.
I decided to pump up the nutritional value in my version by making them with 
sweet potatoes. It’s amazing how delicious the natural sweetness from the potato 
and the savory flavors from the onion and garlic marry into such a delectable 
treat. Kenya was digging them in a big and bad way.
Whenever I hand 
him something whole, especially like these big, crunchy circles he 
looks like he’s hit the food jack pot. 
For your little ones who are getting into dipping, I added apple sauce 
which no latke should ever go without!

Sweet Potato Latkes (Make 20 Toddler Pancakes)

1 Sweet Potato, grated (this came out to be 3 cups)
2 Tbsp Whole Wheat Flour
2 Eggs, beaten
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
Canola or Vegetable Oil, for pan searing
Apple Sauce

1. Place the first 5 ingredients in a bowl and throughly combine.
2. Place a large saute pan or griddle over medium heat.
3. Heat 3-4 Tbsp of oil, or enough to coat the bottom of the pan, in the saute pan for 30 seconds.
4. Add a heaping tablespoon of the sweet potato mixture to the pan. Pat down the mixture with the back of a fork and form into a thin, circular patty (you don’t want them to be thick or they won’t cook through).
5. Cook for 5 minutes or until they begin to turn golden. Flip them over.
6. Continue to cook for 5 more minutes or until the bottom is golden.
7. Place the patties on a paper towel lined plate and repeat with remaining sweet potato mixture.
8. Cool patties and serve.

*Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.

We used these to make this recipe:

Oxo Good Grips Box Grater

Chef’s Design 20-Inch Double Burner Reversible Grill/Griddle

This is a perfect first food for a little one. I’ve been making it for Kenya since he started eating solids, but for some reason I forgot to put my recipe on weelicious. Applesauce is THE baby food standard. Inexpensive, healthy, sweet and complementary to so many other fruits and 
vegetables, apples should be one of the stars in your babies diet.

Full of vitamin C and fiber, you can make sauce from almost any kind of apple you can find, although Fuji’s and Gala apples are especially sweet and 
delicious.

I add a touch of cinnamon just to give it a little zip, but you could easily leave it out. Why spend more money buying jarred when you can make this in minutes?!


Apple Sauce (6 Baby Servings)

2 Apples, peeled and chopped into large chunks
1/8 Tsp Cinnamon

1. Place apples in a steamer pot over boiling water.
2. Cook for 2-3 minutes or until fork tender.
3. Place apples and cinnamon in a food processor and puree until smooth.
4. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

I am addicted to Grape-Nuts and have been for years. There is something about the nutty, crunchy taste that I just can’t get enough of. Kenya is getting to the age where he wants to try everything he sees me eat. So when I pour my bowl each morning, he always wants to munch on a few. It became clear to me very quickly that he inherited my love for them. Still, I want him to have variety in every meal, so I decided to make him a Grape-Nut breakfast parfait. Sure I could just make him his own little bowl with milk and berries, but that could be a real mess. So I came up with this recipe that also gives him fruit and dairy in addition to the carbohydrate of the Grape-Nuts. This being the week of 4th of July, I incorporated a red, white and blue theme for the fun of it, but it’s great any day of the week.
I try to make this dish first thing in the morning, so that by the time Kenya’s ready for breakfast the Grape-Nuts have gotten a chance to soften up from the yogurt. Kenya has so much fun watching me take the spoon, push it deep in the glass and pull up a delectable, colorful bite of pure yumminess.

Red, White and Blue Parfaits

2 Tbsp Grape-Nuts Cereal
2 Tbsp Yogurt
2 Tbsp Raspberries, chopped
2 Tbsp Blueberries, chopped

1. In a small glass, place a tablespoon of Grape-Nuts.
2. Add a tbsp of yogurt.
3. Add 2 tbsp of chopped raspberry.
4. Add a tbsp of Grape-Nuts.
5. Add a tbsp of yogurt.
6. Add 2 tbsp of chopped blueberry.
7. Serve.