This dish reminds me of something you would have on a cool night in Tuscany. Cannelini beans, also known as white beans have a smooth texture and a nutty flavor. Combined with the brown rice, you have a 
complete protein. I’ve been making the adult version of this dish for years. When you 
make this for babies it becomes a creamy puree that — I’ve found — they can’t stop eating. This is one of those dishes that I crave when I think about 
it. This baby version of it is so quick, inexpensive and easy.
 Whether I soak my own beans or open a can of organic ones, I always put aside a few for Kenya to pick up and feed himself. Since they’re nice 
and mushy, it’s easy for babies, even with few teeth, to munch on.

Tuscan White Beans (10 Baby Servings)

1 Cup Kale or Green of your choice
1 Garlic Clove
1 Tbsp Onion, chopped
1/8 Tsp Oregano
1/2 Cup Brown Rice, cooked
1 Cup White Beans, cooked
1/2 Cup Tomato, fresh or canned, chopped

1. Place the kale in a steamer pot over boiling water and cook for 4 minutes.
2. Add the garlic and onion and continue cooking for 6 more minutes.
3. Place all the ingredients in a food processor and puree until smooth.
4. Cool and serve.

*Place in Baby Cubes and freeze.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

I have to admit that I ripped off the idea for this salad from my friend, Annika. She made a similar version at a birthday party and Kenya gobbled it up. The best part is that you can buy pre-cooked lentils at Trader Joe’s (my favorite) or most supermarkets if you don’t have time to cook your own.
Lentils are a rich source of iron, needed for the production of white blood cells, the lynchpins of your child’s immune system. They’re a great alternative to meat as well as being high in fiber and easy to digest.
Since lentils are so tiny and soft, this recipe is perfect for babies with just a few teeth. Make sure to cut the tomatoes in an appropriate size, depending on your baby’s level of chewing ability. This salad is so beautiful and can quickly be prepared for your baby as well as your family, just by adding a little salt and pepper to taste.

Lentil Salad (6 Baby Servings)

1 Cup Lentils, cooked
1/4 Cup Tomatoes, small dice(I used cherry tomatoes)
1/2 Avocado, small dice
2 Tsp Lemon Juice
1 Tbsp Olive Oil

1. Combine all the ingredients in a bowl.
2. Serve.

This weekend we found ourselves (grabbing a much-needed bite) at the cafeteria at the incredible Kidspace Museum and munching away at sub-par food. Looking around the tables, all I saw were parents desperately trying to feed their little ones while they simultaneously attempted to shovel food into their own mouths. Out of the corner of my eye I saw this lovely Japanese woman quietly feeding her baby. For the life of me I couldn’t figure out what she was giving him, but it looked like some sort of white ball in Saran wrap. I shyly walked up to her and asked what she was feeding him. She said, “Oh, it’s Onigiri”. I was still confused. She told me she takes steamed white rice and adds tiny pieces of vegetables and fish for calcium. What a genius idea. All she had to do after making them was wrap them up and it was the perfect meal to travel with for an outing.
I made them for Kenya’s dinner tonight. You should have seen his eyes light up when I put one on his tray. By cooking the rice to make it sticky, he was able to hold it, bite into it and eat the little pieces of rice that stuck to his fingers. I even had a little remaining fish and vegetables in the food processor that he wanted to eat off the spoon. Later my husband came down looking for a snack, popped one in his mouth, and grinned from ear to ear. They’re awfully delicious. He asked me to make him a batch!

Japanese Rice Balls (Makes 15 Balls, depending on the size you make them)

1 Cup Short or Medium Grain White Rice
1 1/5 Cup Water
8 Baby Carrots
1 Cup Broccoli Florets
1 Piece Sole, or any mild white fish

1. Wash 1 cup of rice in a bowl and throw the water out (“washing” rice consists of filling a bowl with rice, covering it with water, rubbing the rice and then immediately dumping the water out).
2. Repeat washing the rice 4 or 5 times throwing the water out.
3. Put the washed rice in a heavy bottomed pot, add 1 1/5 cups of water. Let rice soak for 30 minutes.
4. Put the lid on the pot and bring the rice to a boil for 5 minutes. Change the heat to low and simmer for 15 minutes. Turn off the heat and let the rice sit covered for 15 minutes so it can steam.
5. Stir the rice with a flat spoon so that the rice does not completely stick together.
6. While the rice is cooking, put the carrots in a steamer pot over boiling water for 3 minutes. Add the broccoli and steam for 2 more minutes. Add the fish and steam for another 3 minutes or until everything is cooked through and fork tender.
7. Place the fish and vegetables in a food processor and pulse. Do not puree the mixture, though. You want it to have a little texture, but be dry. No not add extra liquid.
8. Take 1-2 Tablespoons of rice and 1 tsp of the vegetable/fish mixture and combine.
9. With moistened hands, roll into a ball, about the size of a golf ball. Alternatively, you can add all of the vegetable/fish mixture to the rice, but make sure that the mixture isn’t too wet or the balls will fall apart.
10. Serve.

Is it a yam or a sweet potato? How did we start confusing the two? The yam is probably what you’re looking for if you want that sweet tuber that reminds you of sweet potato pie. But if you’re looking for a similar tasting but incredibly healthy alternative for your baby, sweet potatoes are one of the most complete foods. They’re a super source of beta-carotene, and also a good source of magnesium, potassium, Vitamin C and E. When you’re picking them, look at the skin of the potato and choose ones that are deep orange in color. The darker the color the more antioxidants they contain. Antioxidants help your baby’s immune system to combat disease.
Culinarily this recipe seems like an unusual mix of flavors. You’ll be shocked at how the tang of the tomato, the sweetness of the sweet potato and apple and the light herbal tone of the basil create a heavenly dish — in my opinion, one your baby will love.

Chicken and Sweet Potato with Apple (15 Baby Servings)

1 Chicken Breast, boneless and skinless
1/2 Sweet Potato, peeled
1/2 Cup Apple, peeled and chopped
1/2 Cup Tomatoes, peeled and chopped, canned or fresh
1/2 Tsp Basil, fresh

1. Place chicken in a steamer basket over boiling water for 3 minutes.
2. Add sweet potato and apple to the pot and continue steaming for
another 5 minutes or until chicken is cooked through and vegetables are
tender.
3. Place all the ingredients in a food processor and puree. Add water
from the steamer to make smooth.
4. Cool and serve.

*Place in Baby Cubes and freeze.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

It’s been so much fun getting feedback from parents about weelicious. One of the comments I get most often is, “why all the purees? Why aren’t there more healthy recipes that have solids?!” My original concerns about babyfood originated about what to feed my own son when he turned 6 months old. I didn’t want to give him commercial baby food out of a jar, so I came up with my own puree recipes. Now weelicious is about to hit its second phase of recipes, to reflect my own son’s changing palette and will hopefully offer more variety to all of you out there.

As always, I post an original recipe daily and very soon will make Fridays “video day”, where Kenya and I will demonstrate a new recipe for you. So, look forward to tons of new recipes that are geared to your baby as well as your toddler.

The idea from these cilantr “O” s came from a trip to the farmers market. The smell of cilantro was everywhere and I couldn’t resist buying bunches. But, what to do with it all once I got it home? I love the idea of spaghetti O’s, but really don’t want to feed Kenya mushy pasta from a can. I came up with this healthy version of the canned classic. This dish is fragrant and instead of adding salt I put a big scoop of cottage cheese in to give extra flavor, protein and tang.

I made Cilantr “O”s this weekend and Kenya loved them.

Cilantr “O” s (4-6 Baby Servings)

1 Cup of O Shaped Pasta
1 Cup Cilantro, leaves and stems
2 Tablespoons Olive Oil, or more if needed
2 Tbsp Whole Milk Cottage Cheese

1. Cook pasta until tender in boiling water according to package
directions.
2. Drain pasta and let cool.
3. Place cilantro and olive oil in a food processor and puree until
smooth.
4. Place all the ingredients in a bowl to combine.
5. Serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Since Kenya started eating solids, whenever he sees an avocado he lets out a little squeal of joy. I can just say the word “avocado” and he will look up at me excited. Even when he’s got a cold or just feels under the weather, few foods sound or look appealing to him, but the avocado is his comfort food.

My husband could happily eat a huge bowl of guacamole breakfast, lunch and dinner and be satisfied. I figured that the apple wouldn’t fall too far from the tree and it didn’t. Both of my boys love this “guac” recipe.

This fruit, yes, avocado is actually a fruit, is an excellent source of unsaturated fatty acids and has a higher proportion of good fat than any other food except olives. Avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 8% folate, 4% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene. All important nutritional building blocks for your baby. Also, did you know that avocados have 60% more potassium then bananas and they’re fiber content is higher than any other fruit? This recipe will be a total winner with your baby.

Baby Guacamole (4 Baby Servings)

1 Avocado
1/2 Tsp Lemon Juice
1/4 of a Tomato, seeded and chopped
1 Tsp Cilantro, chopped

1. Cut the avocado in half. Use a chefs knife to pull the pit out.
2. Scoop the flesh out and place all the ingredients in a food processor and puree.
3. Serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

I’ll never forget being a little girl, probably 4 or 5 years old, and riding around in the grocery cart at Winn Dixie, the market near our house. My Mother pushed the cart along and picked up this brown fuzzy thing in the produce aisle. She held it like a jewel and said “it’s a kiwi, they’re hard to get and it’s very exotic”. I didn’t even know what that meant at the time, but it sounded mysterious and special. Now remember, this was in Kentucky in the 70′s, so we didn’t have the kind of accessibility to produce that we do now. So, from that point on I’ve always regarded kiwis with great esteem.

Kiwis have more vitamin C then any other fruit. It actually has almost twice the amount as an orange. To help increase the absorption of iron, which is important for brain development, feed your baby a vitamin C food, such as kiwi’s, at the same time you feed them egg yolks or cereals, which are high in iron.

Not only are kiwis delicious, they’re beautiful to look at. This puree has a gorgeous color and thick body from the addition of the peaches.

Kiwi & Peach Puree (10 Baby Servings)

2 Kiwis, peeled and chopped
1 Fresh Peach, chopped or 1 Cup Frozen, defrosted or cooked for 4
minutes in a steamer pot over boiling water

1. Place both ingredients in a food processor and puree until smooth.
2. Serve.

*Place in Baby Cubes and freeze.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Fish is such a wonderful protein for babies, but most parents are intimidated to cook it for their little ones. Even as a child, the only time we had fish, it was cooked under the broiler and stunk up the whole house (sorry Mom)! Most white fish have a mellow flavor and can be easily paired with other flavors.

While shopping at the Farmers Market I asked our local “fish ladies” (as I call them) if they had anything mild for Kenya. One of the fish ladies, with her big hair, gigantic smile and pearly whites, said how about the Hawaiian Silver Snapper?! The name sounded so luxurious and exotic. I looked over at my 13 month old and thought, nothing’s to good for my little guy.
Going with the Hawaiian theme, I came up with flavors I enjoyed from past trips to the tropical paradise. Pineapple, rich in vitamin C, ginger, brown rice and just a hint of sesame oil.

We took Kenya to Hawaii last year when he was 4 months and he could only eye the fresh fruits and fish on Mommy’s plate. Finally, I can bring the idea of being in the Islands to his tummy.

*I usually make a smaller amount of this dish since it will only stay fresh in the refrigerator for a few days. Freeze whatever is left over. For more tips, checking the “freezing“.

Hawaiian Silver Snapper (8 Baby Servings)

1/2 lb. Snapper (any mild white fish will work)
1 Tsp Fresh Ginger, peeled and sliced into 2 thin coins
1/2 Cup Brown Rice, cooked
1/2 Tsp Sesame Oil
1/2 Cup Pineapple, fresh or canned

1. Place ginger in a steamer pot over boiling water and cook for 2 minutes.
2. Add the fish to the pot and cook 4 more minutes or until cooked through.
3. Place all the ingredients in a food processor (make sure there are no bones in the fish) and puree until smooth.
4. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Since weelicious launched, the funniest comment I’ve heard was “I love the recipes, but some of them look regurgitated”. Come on now, they’re purees, what do you expect? We were all babies once and we all ate soft and silky purees.
I can only imagine the comments I’ll hear after posting this recipe, but trust me, it’s delicious and nutritious. Kenya didn’t miss a beat when I fed it to him for the first time.
Greens are essential for babies and toddlers, especially broccoli and spinach which are high in beta-carotene, folic acid, iron and vitamin C. By steaming instead of boiling the vegetables, you save over 1/2 the water soluble vitamins that you would lose by submerging them in hot water.

Broccoli & Spinach Puree (10 Baby Servings)

1 Cup Broccoli, florets and stems peeled
2 Cups Spinach, packed or 16 ounce bag frozen

1. Put broccoli in a steamer pot over boiling water for 2 minutes.
2. Add spinach and cook another 2-3 minutes or until broccoli is fork tender.
3. Put ingredients in a food processor and puree until smooth.
4. Cool and serve.

*Place in Baby Cubes and freeze.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

This weekend Kenya and I went to the farmers market alone. It was easy when he was a baby because I could just throw him in the sling and off I went. It’s not exactly the same story now that he’s 26 pounds and interested in everything. Luckily my friend who makes the bubsnug slings, showed me how to put him on my hip while wearing the sling. Kenya acted like the king of the market while I pushed our cart and gathered our provisions for the week. The farmers gave him raw mushrooms, sugar snap peas and kumquats which he chowed on (then drooled all over my shoulder) while we shopped.
While there, we bought beautiful white rose potatoes. They’re long and slender with a creamy texture when pureed. You can even leave the thin skin on for extra fiber.
Kale is a powerhouse of nutrition. It’s packed full of vitamin C and beta-carotene which are important anti-oxidants for a healthy immune system. The calcium in kale also makes it an important source for children who are vegan or vegetarian. Since kale can have a strong taste on its own, I added it to this silky potato puree. While I was making it I realized it needed an added oomph…so I shredded in some low sodium cheddar cheese (you could also try soy cheese) which gives it a little tang and adds extra calcium and protein.

Potato, Kale & Cheese Puree (10-12 Baby Servings)

2 Large White Rose Potatoes, chopped (you could also use russet or Yukon gold)
1 Cup Kale, chopped
2 Tbsp Whole Milk, you could also substitute the water remaining in the steamer pot
2 Tbsp Mild Cheddar Cheese, shredded

1. Put potatoes in a steamer pot over boiling water and cook for 6 minutes.
2. Add the kale and continue cooking 4 minutes or until potatoes are fork tender.
3. In a food processor puree all the ingredients until smooth. You can add more water from the bottom of the steamer pot if necessary.
* I like to make this puree thinner then you might expect. After it cools and is refrigerated, it tend to firm up a bit. This way it won’t be too thick and difficult for baby to eat.
4. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor