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

Several years ago I co-hosted “New Years Rockin’ Eve’ with Dick Clark”. There’s nothing more magical then actually being in Times Square, seeing the ball drop and watching the literal shower of confetti float through the air at the stroke of midnight. How that night inspired a vegetable dish while I was sitting and staring blankly into a saute pan one evening, I have no idea. Maybe it’s because this delicious recipe reminds me of bright and colorful confetti and that was such a special night for me.
I took gorgeous summer vegetables from the farmers’ market, threw them in the food processor and, as Emeril would say, “BAM!” In minutes I had a vegetable dish that’s so easy for babies to chew and digest since the pieces are so small.
If you can’t find the vegetables I’ve used, you could substitute with what is available to you. Try using yellow or green squash for the patty pan squash, broccoli or cauliflower for the romenesco and any color bell pepper that looks appealing. If you’ve never seen or heard of romenesco, search it out. It’s packed with vitamin C, fiber and carotenoids (which have strong antioxidant properties) and it’s visually appealing — definitely one of nature’s cooler looking vegetables.
Chock full of vitamins and minerals, this is a good one for even those little ones that turn their noses up at the foods you really want them to eat.

Vegetable Confetti (Makes 8 Toddler Servings)

1 Cup or 1 Patty Pan Squash, chopped (You could also use zucchini or yellow squash)
1/2 Cup Asparagus, chopped
2/3 Cup Bell Pepper, chopped (any color)
1/2 Cup Romenesco
1 Garlic Clove
1 Tbsp Olive Oil

1. Place the first 5 ingredients in a food processor and pulse until you have small pieces.
2. Heat the olive oil in a medium saute pan over low to medium heat and cook for 3 minutes.
3. Cover, reduce heat to low and cook for 5 minutes or until vegetables are fork tender.
4. Cool and serve.

I’ve been eating okra since I was a wee one. When you grow up in the south, it’s an every day vegetable that people eat. Now that I live in California, it’s funny to see peoples faces when you say, “want some okra?” A lot of my friends haven’t even tried it before. Maybe they never had the opportunity. It’s not exactly a vegetable that you see on restaurant menus unless it’s been deep- fried and no longer resembles a green vegetable. But when cooked simply for minimal time, it’s a rich source of fiber and vitamins A and C.
Okra is in season and started popping up at the farmers’ market about 3 weeks ago. The first time I saw them I actually gasped with excitement, so fond are my childhood memories of it. When I came home I steamed up a batch for 4 minutes, let them cool and Kenya and I sat there and munched away. I was kind of shocked, but he loved them. He wasn’t so keen on them whole, however, so I cut up each one into several pieces for him. My husband can’t stand their somewhat sticky texture (which actually has thickening properties, perfect in a dish like this), but that’s what I love about them, so to each his own. Mixed in this caponata, the okra is transformed into a salsa-like dish minus the spice.

Okra, Corn and Tomato ‘Caponata’ (Makes 8 Toddler Servings)

2 Tsp Olive Oil
2 Tbsp Onion, chopped
1 Garlic Clove, minced
1 Cup Okra, chopped into 1/4 inch pieces
1/2 Cup Tomatoes, chopped
1/3 Corn, fresh or frozen
1/2 Tsp Vegit (or Spike)

1. In a medium saute pan heat the oil over medium heat. Add the onion and saute for 2 minutes until clear and translucent (do not brown).
2. Add the garlic and saute for 1 minute.
3. Add the vegetables and Vegit, saute 1 minute and cover.
4. Cook for 3-4 minutes or until the vegetables are fork tender.
5. Cool and serve.

I have been on a huge almond butter kick ever since I tried Barney Butter, which I think is the best of all the brands that I’ve tried. Still, my husband has always loved almond butter and he thinks he knows what tastes best, so just to make sure, I did a blind taste test with seven people of different ages (Kenya included!) to see what they thought. It was so much fun! I hid the three different nut butters we were testing (raw almond butter from Trader Joes and Mara Natha no-stir almond butter were the other brands) and let each person try a spoon full of each brand and let them decide which they liked the best. Incredibly, it was unanimous, Barney Butter won each time — even with my husband!
Besides the fact that this almond butter is smooth (not the kind where the oil and nut butter separate and you have to stir for ages to get it to a normal consistency). Even better, it’s produced by a California mother of four, has less saturated fat then peanut butter and its high in magnesium and vitamin E which amongst other things helps to protect skin, circulation, brain and hormones against pollution.
These pops are a perfect energy treat for your little one because they have a fruit and protein. Try pulling them out at a kids summer party and I guarantee you’ll hear oohs and ahhhs from the crowd.

Banana, Almond Butter Pops (Makes 8 Pops, depending on the size of your molds)

3 Bananas
1/4 Cup Almond Butter
1/3 Cup Rice or Almond Milk (Plain or Vanilla)

1. Place the ingredients in a blender and puree until smooth.
2. Pour several tablespoons of mixture into popsicle molds (follow manufacturer’s directions for your mold).
3. Freeze overnight (or a minimum of 4-5 hours).
4. Serve.

Nothing could be sweeter and have more texture than roasted beets. I’ve been making them for Kenya since he got his first teeth in and he has always loved them. It was so funny to watch him eat these when he was teething because he would roll them around in his mouth, massaging his gums.

Another fun part about beets is that they come in so many colors. Kenya always seems to be taken with foods that are bright in color or cut in interesting shapes. My personal favorites are the orange/yellow ones, but the “candy cane” beets (with their white and red stripes) have a uniquely sweet flavor. Red beets, usually the easiest to find are great too, but beware that the red color can get all over your hands (and your baby’s which in turn will get all over you).

The recipe for beet puree is the same as these roast beets except that you cut them into little bite size squares. When Kenya and I take a walk and he’s in the stroller, instead of filling his little cup with cheerios, I put this sweet treat inside. Give it a shot.

*Don’t toss the tops of the beets called beet greens. The greens are also good finger food or you could substitute them for any of the greens in the weelicious purees. Just steam the greens in a pot over boiling water for 4-5 minutes or until the stems are tender. Cool and serve.

Beet Puree (6 Toddler Servings)

2 Beets, washed (any color)

1. Preheat oven to 400 degrees.
2. Take a piece of tin foil and fold it in half.
3. Place beets on one side of the foil and cover the beets like a book. Pinch the edges to fully seal the package (this way they will steam in the oven).
4. Bake for 1 hour.
5. Open foil, let cool beets to the touch.
6. Take a ziplock or a gloves and peel the beets (this prevents your hands from getting stained). The skin should slide right off.
7. Cool the beets, cut into small cubes and serve.

I scream, you scream, we all scream for…popsicles! OK, fine, I know 
that’s not how the song goes, but I promise you’ll have some seriously happy little ones after serving this treat (The picture of Kenya, above, gleefully holding his 2 popsicles was so much better then the actual shot of the finished product).

Why do all popsicle recipes have to have so much sugar in them? Not only is it bad for you, but you lose all the great, sweet natural taste of the fruit. I got the most 
heavenly strawberries from Harry’s Berries at the farmers market and decided to see if I could make popsicles (heaven forbid) without sugar. Not only was the end result delicious, I felt like they were totally superior to brands that I bought at the grocery with added sugar.

This recipe makes 12 popsicles for a fraction of the price you’d pay for a box of “healthy” or organic pops. In those, you only get 6 and spend more for the privilege. So these are tasty and a good deal too.

Strawberries are packed full of vitamin C and ellagic acid, believed 
to be help prevent cancer. The allergic potential for strawberries is high, though, so make sure to only give these to kids over the age of one without a history of food sensitivities. As always, ask your doctor first if you have any concerns.

I served these to kids at a swim party this week and you should have 
seen their eyes light up when I pulled them out. The best part was 
after they ate them, the little ones weren’t jacked up on sugar which 
made all the mommies and daddies VERY happy!

Strawberry Popsicles (Makes 6 Popsicles-depending on the size of your molds)

2 1/4 Cups Strawberries, stems removed
1 Tbsp Lemon Juice
1 Tbsp Honey or Agave

* If your strawberries aren’t very sweet you can add honey, agave or sugar to brighten the flavor (if you’re making these for babies until 12 months, do not use honey)

1. Place the strawberries, lemon juice and honey in a food processor or blender and puree.
2. Pour several tablespoons into the individual molds. (Follow the manufacturers directions for your mold).
3. Freeze overnight (or a minimum of 4-5 hours).
4. Serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Last week when I was heading out to the farmers market, my friend Zoe 
said, “You should make something with figs”. Zoe, mind you, is 14 years old. How many 14 year olds do you know think about figs let alone have tried them outside of maybe a Fig Newton bar? 

Zoe was so right and luckily there were figs all over the market — ripe, sweet and something that really feels like a great treat, so why 
not feed them to your little one?!
 I realize it’s not the most common first fruit to give babies, but 
they’re one of the highest plant sources of calcium and fiber and have 
the highest overall mineral content of common fruits. Their soft 
texture and the crunch of their teeny tiny seeds will give an interesting mouth 
feel for little ones.
Being the crazy frugal shopper that I am, after paying $4 at the 
farmer’s market for 8 perfectly ripe figs, I wanted to see how much they were at my local supermarket. $8 for 6! I was kind of shocked, but it’s proof again that when you shop at your local farmer’s market not only is the produce you’re getting superior to what you can buy in a store, but you’re also saving money.

I served this puree to Kenya by itself and he loved it. I even had him try 
it on top of yogurt and cottage cheese, again a total hit!


Fig Puree (Makes 10 Baby Servings)

8 Figs, fresh, stems cut off and quartered

1. Place the figs in a food processor and puree until smooth.
2. Serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Long before that animated rat put it back on the map, my grandmother used to make the most mouthwatering ratatouille. I know that 
when she made it, she imagined as if she had been whisked off to the 
south of France to prepare it. Now, whenever I see bell pepper, zucchini or eggplant, 
it’s the first dish that comes to mind. Granted my grandmother’s version was delicious, but 
the cup of oil she used in her recipe would give it an orange hue and make it not so healthy.
 This baby version of ratatouille is not only healthy, it uses 6 main ingredients, all of which are in season right now at the farmers market. The vegetables 
in the dish are so vibrant and colorful, you know upon first sight that it has to be full of 
vitamins and minerals.
Did you know that weight for weight, bell 
peppers have more vitamin C then oranges? And tomatoes are 
actually a fruit, packed full of 
antioxidant vitamins which help protect your little ones immune system 
by fighting off harmful free radicals. These facts alone are just two reasons 
why a ratatouille a day keeps the doctor away

Ratatouille (Makes 8 Baby/Toddler Servings)

1 Tbsp Olive Oil
1/3 Cup Onion, chopped in bite size pieces
1 Garlic Clove, finely chopped
1/3 Cup Zucchini, chopped in bite size pieces
1/3 Cup Eggplant, chopped in bite size pieces
1/3 Cup Red, Orange or Yellow Bell Pepper, chopped in bite size pieces
1/2 Cup Tomatoes, chopped in bites size pieces (I like to use canned organic tomatoes)
1 Tsp. Parsley, chopped fine

*If you’re short on time, you could pulse all the vegetables into bite size pieces in a food processor instead of chopping them by hand

1. Heat the olive oil in a large saute pan over medium heat.
2. Add the onions and lightly saute for 2 minutes (make sure not to brown them).
3. Add the garlic and cook another minute.
4. Add the remaining vegetables and saute for one minute, uncovered.
5. Cover and cook for 6-8 minutes.
6. Add the parsley and continue to cook uncovered for one more minute. Make sure all of the vegetables are cooked through and fork tender.
6. Cool and serve.

I literally have hundreds of cookbooks I started collecting when I was a 
little girl and continue to this day. I admit that after all these years, it’s gotten a little out of 
control, but I love the endless variety and different styles of books out there. There are also some genuinely odd and funny ones as well. The Elvis 
Presley cookbook “Are you Hungry Tonight” is great. Just looking at the table 
of contents makes your arteries feel like they are clogging, but the one recipe Elvis is best 
know for is the “fried peanut butter and banana sandwich”. I’m not 
saying that it doesn’t sound incredibly delicious, but it’s not 
exactly one of the first dishes I would want to turn my son on to given the “fried” approach. So, always in service of trying healthy approaches to not-so-healthy classics, I think I came up with a good one: Mini Elvis Paninis.
I recently had over a group of 
little ones ranging from 15 months to 4 years old and they devoured 
these sandwiches faster then I could make them. Since I still haven’t 
given Kenya peanut butter (our Doctor recommended we wait until he’s over the age of 2 in case of allergies), I made his with almond butter (feel 
free to replace it with peanut, soy or cashew butter if that’s what your 
little one prefers). Almond butter is an ideal first nut for babies to 
try since it has a low allergic potential and almonds are packed with 
calcium, vitamins B and E. 
By using the panini press, the heat melted the banana and almond 
butter together while pressing the sandwich together for smaller 
mouths to get bigger bites. And….same great taste, no frying. These mini sandwiches are delicious and 
will give your little one tons of energy for playing.

Elvis Panini (make 4 mini sandwiches)

2 Piece Whole Wheat of Ezekiel Bread, 7 grain or cinnamon raisin
1 Tbsp Almond Butter
1/3 Banana, cut into several slices cut lengthwise

1. Spread almond butter on one side of bread and cover with 3 slices of banana.
2. Top with the second slice of bread and place in a panini press on medium/high heat.
3. Cook for 3-4 minutes or until sandwich is pressed and golden.
4. Cool thoroughly and cut into 4 squares and serve.

We used these to make this recipe:

Krups PG70 Panini Maker, Brushed Stainless Steel

I can’t tell you how many people tell me they love fish, but have absolutely no idea how to cook it. My friend told me it’s so intimidating, that she does a drive-by at the seafood counter, but hangs her head in shame for not knowing what to do with it, and just passes it by.
Au contraire… fish is SO easy. This recipe really isn’t even a recipe. It’s one ingredient. That’s it. Just fish.
Salmon is a great fish for babies. It’s incredibly rich in vitamins A, B12, D as well as the mineral selenium, and it is an excellent source of omega-3 essential fatty acids. They’re called “essential” because the body can’t manufacture them, so they have to be acquired through diet, and it’s important that your baby is getting them (say why it is important). Salmon was one of the first proteins that I gave Kenya and he loved it. Not only could he hold it in his little hand, but he ate it so quickly, I couldn’t make enough. I don’t think I started eating salmon until I was in my 20′s!
Although it’s almost double the price of farm raised fish, I buy Kenya wild salmon. Wholefoods, Trader Joe’s and other high quality markets regularly have it in stock. With all the unknowns about contamination in our waters, I think it’s worth the extra price. I also steam other types of fish for this recipe such as cod, snapper, tilapia and whitefish. Try to stay away from tuna, mackerel and swordfish which are high in mercury. When in doubt, ask your fish monger. They can usually give you great suggestions.

Simple Salmon (1-2 baby/toddler servings)



1/4 Lb. Salmon (or other fish of your choice)
 


1. Place the salmon in a steamer pot over boiling water.
2. Steam for 5 minutes or until fish is cooked through and flakey.
3. Cool, break into bite size pieces (removing any small bones) and serve.


* Make sure to check that the pieces you offer your little one don’t have any bones, I usually wait until it’s cooked to do this because it’s easier to find them.