As a kid growing up in the south, cornbread in any form — be it sticks, muffins, whatever — was a staple. My grandmother used to take her old seasoned cast iron corn pone mold (a southern style cornbread) and grease it with fat drippings she kept in a jar above the stove. Then she would fill it with sweet corn batter which came out crisp, tender and delicious. I just can’t imagine how many calories there were!
Sadly (or should I say “fortunately” — sorry grandma!), we don’t keep a jar of drippings in our kitchen, but the taste of these muffins run a very close second, are healthy and they only take minutes to prepare. I especially like this recipe because they have a crunchy top, a tender middle and they’re perfectly sweet from the agave instead of a cup of sugar like my grandmother’s recipe calls for.
I made 2 dozen of these thinking I would have plenty for days. Nice try, they were gone within 48 hours. My husband would eat like five in one sitting. Oh well, better double the recipe next time.

Lil’ Corn Muffins (Makes 24 Muffins)

1 3/4 Cup Cornmeal
3/4 Cup Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Agave
1 1/2 Cup Buttermilk
2 Eggs
1/4 Cup Vegetable Oil

1. Preheat oven to 425 degrees.
2. Mix the first 5 dry ingredients in a bowl.
3. Whisk the remaining wet ingredients in a separate bowl until
thoroughly combined.
4. Pour the cornmeal mixture into the wet ingredients and thoroughly
combine with a whisk.
5. Pour into 24 greased mini muffin cups.
6. Bake for 15 minutes or until a toothpick comes out clean when
inserted inside.
7. Cool and serve.

Whenever I have to cook grains for a dish, I always make more than the recipe calls for and set the extra portion to the side. Keeping cooked rice or quinoa in the refrigerator is a meal-time life saver, especially when you’re trying to prepare a quick and healthy breakfast (or lunch or dinner for that mattter!) for your family.
I make this recipe for Kenya at least once a week and sometimes make enough for two mornings so I can serve it to him the next day. The only trouble this week when I made it was that my husband found Kenya’s second day portion and ate it for his dessert (yes, you could also serve this as a dessert, too!). No matter, it tastes like a sweet risotto and it’s delicious!

Breakfast Grains (make 2 toddler or 1 big kid servings)

1/2 Cup Cooked Grains (rice, quinoa, kamut or wheat berries would be a good choice)
1/4 Cup Milk (vanilla rice, soy or cow’s milk are good choices)
1 Tsp Honey
Pinch Cinnamon
2 Tbsp Berries (I use blueberries)

1. Place all the ingredients in a saucepan and cook over low to medium heat until the dish is creamy and most of the liquid has absorbed into the rice.
2. Cool and serve.

When I was 6 months pregnant with Kenya, my husband and I went to Paris for some work as well as some much needed R and R. I had actually lived in Paris for years when I was younger so I was excited to walk all over the city showing him my favorite neighborhoods and old haunts. There’s nothing like being pregnant in the most romantic city in the world and walking by patisseries and bistros all day. It’s an automatic excuse to eat a lot. As a result, we didn’t take one form of public transportation the entire trip, since I didn’t want to miss a single culinary delight and we needed to walk our multiple meals off!
One of my favorite treats are crepes. These heavenly, light, little pancakes are the perfect base for all types of fillings like mashed bananas, almond butter, fruit preserves and, dare I suggest, Nutella (very common in France).
I made these for Kenya and myself for breakfast and he loved them. I covered them with apple butter and rolled them into little cigar-shaped cylinders which he held and ate at his leisure. When the rest of the batch was cool, I just wrapped them up and put them in the fridge so we could still eat them for a few days.

Crepes (Makes 14 Crepes)

2 Eggs
1 Cup Flour
3/4 Milk
1/2 Cup Water
1/2 Tsp Vanilla
2-3 Tbsp Butter, melted

1. Place all the ingredients in a blender and puree.
2. Refrigerate for 1 hour or overnight (this helps the bubbles to settle and the crepes not to tear).
3. Grease a saute pan or crepe pan with butter. Pour in 2 tbsp of batter and swirl to cover the pan.
4. Cook for 1 minutes, flip and continue to cook another 30 seconds or until just starting to become golden.
5. Remove to a plate and continue to make remaining crepes.
6. Spread with apple butter, almond butter, mashed bananas, fruit preserves or any other favorite filling.
7. Roll into a cigar shape.
7. Serve.

The inspiration for this recipe came from some gorgeous, uber-ripe Bartlett pears I found last week at the farmer’s market. At first thought I would make Kenya some pear puree or just slice them for a snack, but then I remembered I had some canned organic pumpkin at home and wondered if that combination would work.
I’ve never seen pumpkin-pear bread, but it sounded like something yummy to eat in the autumn. The pears were so ripe, all I did was peel and mash them before adding to the recipe.
QUICK TIP: if you don’t have ripe pears you could place them next to bananas in a fruit bowl and they will ripen faster.
I’m usually not a fan of any type of canned fruit or veggie, but canned pumpkin really is a life saver. It’s really a pain to make pumpkin puree, even when you roast it, the flavors never quite become as rich and sweet as the canned variety. So, this is one of those times that I give into convenience.
When Kenya woke up from his nap, the smell of fresh bread was all through the house. After it cooled we sat and tried it with all kinds of yummy spreads like pumpkin butter, apple butter, honey and just plain butter.
Mmmm… fall really is here!

Pumpkin-Pear Bread (makes 1 9×5 inch loaf or 6 small loaves)

1/4 Cup Agave Nectar
1/4 Cup Butter
1/2 Cup Pumpkin Puree, preferably organic
1 Ripe Pear, peeled and mashed (it’s ok if there are small chunks) or a little over 1/2 cup pear puree
2 Large Eggs
2 Cups Flour
2 Tsp Baking Powder
1 Tsp Cinnamon
1/2 Tsp Ginger
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Nutmeg

1. Preheat oven to 350 degrees.
2. Cream the butter and agave with a standing or handheld mixer.
3. Add the pumpkin and pear purees.
4. Beat in the eggs one at a time.
5. In a separate bowl sift the flour and remaining ingredients.
6. Add the flour mixture to the pumpkin mixture a little at a time until combined. Do not overly mix or beat the mixture.
7. Place in a 6 individual greased loaf pans or in one 9×5 inch greased loaf pan.
8. Bake for 20 minutes for small loaf pans or 1 hour for single loaf.
9. Cool for 10 minutes and then run a knife around the loaf pan to help release on to a cooling rack.
10. Cool and serve.

*A regular weelicious Mommy made muffins instead of the bread which cooked for 15-20 minutes and replaced maple syrup for the agave. She said they were delicious!

This recipe may not meet all three of weelicious’ criteria for being fast, easy, and fresh to make, but it’s too yummy not to try.
After making risotto milanese several weeks ago, I went on a risotto making binge. Kenya 
ravenously ate up the milanese version as quickly as I could churn it out. I assume he loved the creamy cheese and rice 
flavor, but I wanted to make him a slightly lighter variety with a veggie thrown in.
I would be so proud to say that I shelled a pound of peas for this recipe, but instead, I opened the freezer and grabbed a 
bag of organic peas. Regardless, whether you use fresh or frozen, this risotto is a total treat. 
Cooked with vegetable stock, it’s an excellent dish for any vegetarians be they 
little kids or adults.
Although it takes 30 minutes of constant stirring, it’s worth every 
last bite and it stays for days in the fridge.


Sweet Pea Risotto (Makes 8 Toddler Servings)

4 Cups Vegetable Stock
2 Tbsp Olive Oil
1 Cup Arborio Rice
2 Tbsp Onion, minced
1 Tbsp Butter
1/2 Cup Peas, defrosted if frozen
1/3 Parmesan Cheese

1. In a large pot, bring the vegetable stock to a simmer (do not bring it to a boil or the liquid will start to evaporate)
2. In a 12-14 ounce skillet, heat the oil over medium heat.
3. Add the onions and lightly saute for 3-4 minutes until translucent.
4. Add the rice. Using a wooden spoon, stir the grains until toasty and opaque.
5. Add 1/2 cup of the hot stock to the rice and cook until it’s absorbed.
6. Continue adding stock 1/2 cup at a time waiting to add more stock until all the liquid is absorbed and the risotto is tender and creamy. This process should take about 20 minutes.
7. When all of the liquid is absorbed add the butter, peas and cheese and continue stirring until combined.
8. Cool to room temperature for little ones and serve (if adults are going to eat it, dig in right away!)

I still can’t believe that we’ll have fresh peaches at the farmer’s market until early November. Its kind of crazy, but I cherish every minute of their presence. Since we literally buy them by the crate from my favorite purveyor, Tenerelli Orchards, I’m always trying to come up with new and delicious recipes for the entire family.
Most fruit crumble recipes have so much sugar it makes my teeth ache just thinking about it. This recipe has NO sugar and only calls for 1 tablespoon of my favorite kid friendly sweetener, agave nectar. Agave nectar is low on the glycemic index, so you can serve it after dinner and know your little one won’t be wired on sugar. This is also a perfect sweet dessert for the entire family since it’s super healthy and loaded with oats and flaxseeds giving it a nutty flavor.
Kenya especially liked having his own ramekin. After it cooled, I handed it to him and he gave me a big bright smile. It was like he just won the peach crumble grand prize (and he ate every last bite)!

Fruit Crisp (Makes 5 individual ramekins)

2 Ripe Peaches, diced (you could also substitute pears, apples, strawberries or other fruits in season)
1/3 Cup Oats
1 Tsp Flaxseed
1/4 Cup Flour
2 Tbsp Butter, chilled
1 Tbsp Agave Nectar

1. Preheat oven to 375 degrees.
2. Divide peaches evenly between 5 dishes.
3. In a mini food processor, combine the oats, flaxseed and flour.
Pulse to combine.
4. Add the butter and pulse until butter is in small pieces (you don’t want it to turn into a dough, so make sure to just pulse the ingredients).
5. Add the agave to the crumble and pulse once or twice, just to combine.
6. Place small clumps of the crumble on top of the ramekins.
7. Place the ramekins on a sheet tray and bake for 20-25 minutes.
8. Remove from the oven and cool.
9. Serve.

I find it kinda funny how some recipes just seem to come to me out of thin air while others can be right in front of my eyes and I miss them completely. For example, Kenya LOVES eggs, peas and rice, so I can’t believe I didn’t think of making this dish sooner. This isn’t your usual “fried” rice, though, laden with oil and msg. This is a healthy version that has all the flavor of fried rice while still being super easy to make.
I usually prepare a big batch of brown rice to keep in the fridge for everyone in the house to nibble on all week. Also, since you can make so many fast simple sauces to mix in with brown rice, having some already cooked makes meal time that much simpler. I try as much as possible to give Kenya recipes without salt, but that would cut out a ton of Chinese and Japanese dishes I want to make him, so I use Bragg Liquid Aminos as an alternative. Bragg’s has less sodium than soy sauce and has 16 amino acids, the basic structural building blocks of proteins.
This is a great dish to take along when you don’t want to carry three different food groups on an outing. With this one, you have everything all in one dish!

Vegetable “Fried” Rice (Makes 6 Toddler Servings)

1 Cup Cooked Brown Rice
2 Eggs, beaten
1 Tbsp + 2 Tsps Oil, peanut or vegetable
1 Tbsp Scallions, diced
1 Tsp Ginger, minced
2 Tbsp Red Bell Pepper, chopped fine
1/2 Cup Peas
1/2 Tsp Sesame Oil
1 Tbsp Bragg Liquid Aminos or Low Sodium Soy Sauce

1. Heat 2 Tsp of oil in a wok or non-stick skillet over medium heat. Add the eggs and coat the entire pan like a pancake. Scramble for 2-3 minutes or until cooked through. Place the eggs on a plate. Cut into bite size pieces.
2. Heat 1 tbsp oil in the same skillet over medium high heat and saute the scallions, ginger and red bell pepper for 2 minutes. Add the peas and rice and continue to stir and cook 1 minute.
3. Add the sesame oil, Bragg’s or soy sauce and cook another minute or until all the ingredients are throughly combined.
4. Serve.

I have to admit that one of my pet peeves is when my car transforms into a garbage can. It’s tough, though, when you’re on the go and want your little one to have a snack for the wrappers, napkins and crumbs not easily find their way onto the seats and floor.
I’ve always been a fan of rice cakes because they’re healthy, crispy and delicious. They’re great to top with all kinds of jam, almond butter or just some avocado slices, but even plain they’re yummy too. Kenya and I were rolling through the aisles of Whole Foods the other day and came across Kamut Cakes, a divine twist on these favorite of my snacks. “Put the brakes on, Kenya! Oh my goodness, wow!” These Kamut cakes are slimmer then your typical puffy rice cake and have an intense nutty aroma. They contain no sodium or preservatives and are higher in vitamins, minerals and amino acids than commercial wheat. The first week I bought them I was making all of our friends and their kids try them! (When I get passionate about a product, watch out!)
So now I buy bags of these by the truck load and always keep one pack in the car for a “no mess snack” for Kenya….and me!

I remember the first time I encountered seitan. It was at a vegetarian restaurant in New York City. So many of the ingredients on the menu were completely foreign to me and I felt like I was butchering their names. Seitan for example. Was it, “see-ten”, “s-e-i-ten”….oh, whatever!! Finally, the waiter came to my aid and told me that it was pronounced “say-tan”.
Anyway, seitan isn’t exactly a common ingredient in American kitchens — but luckily most health food stores carry it. Seitan is a great alternative to meat and its versatile texture is perfect for absorbing the full flavor of sauces and has a texture similar to chicken, although a bit spongier. Although it seems like and odd choice, this was my total craving when I was pregnant with Kenya. I wanted seitan for breakfast, lunch and dinner. That’s probably the reason Kenya loves it so much. I think he consumed pounds of it in utero.
Seitan, also know as wheat gluten or “wheat meat”, is made by rinsing away the starch in wheat, leaving a high-protein gluten behind. Seitan is popular in vegetarian cuisine because of its unique ability to replicate the texture and flavor of meat. It’s also easier for little ones to chew then beef.
When I made this dish, I had so much fun telling people it was chicken stir fry. Everyone got that it wasn’t chicken, but couldn’t figure out what it was. They were shocked at how delicious it tasted and couldn’t believe they hadn’t tried seitan before.
This dish only take minutes to prepare which is an added bonus. I like to make plenty to have leftovers for at least a day or two. Of all the people that tried it, though, Kenya seemed to enjoy it the most!

Seitan Stir fry (6 Toddler Servings)

1 Garlic Clove, minced
1 Tsp Ginger, minced
1 Tbsp Olive Oil
1 Cup Broccoli, chopped
1/2 Red Bell Pepper, chopped
1 Cup Shitake Mushrooms, julienned
1 Cup Seitan, chopped
2 Tbsp Braggs (or low sodium soy sauce)
1 Tbsp Toasted Sesame Oil

1. Heat a wok or saute pan over medium heat with olive oil. Saute the onion and garlic for one minute.
2. Add the broccoli, bell pepper and mushrooms. Continue to cook for 3 minutes. Add the seitan and the remaining ingredients and stirfry for 2 minutes or until vegetables are tender.
3. Cool and serve.

When I was 18 years old, I did a modeling job in Venice, Italy — one of the world’s most incredible food cities. There’s a famous restaurant there called Harry’s Bar (yes, one of Venice’s best restaurants has an American name), which serves some of the most delectable food I’ve ever tried. The entire Italian film crew ordered heavenly dish after dish for us to share family style. Salads with rich burrata cheese, pizza margherita, pasta pomodoro and the first risotto that I ever tried. I had no idea what risotto was, but I knew that it was the closest thing to heaven I’d ever tasted. I was shocked at how something that appeared so simple could be so complex in flavor.
Risotto is a rice dish made specifically with arborio rice (easy to find at most grocery stores). The arborio rice is the essential ingredient that gives it such a creamy texture. Although most of the dishes on weelicious take minutes to prepare, I personally think the 30 minutes that it takes to continually stir this dish is totally worth it. Especially if your whole family is going to be eating it!

Risotto Milanese (8 Toddler Servings)

4 Cups Chicken Broth (preferably low sodium)
2 Tbsp Olive Oil
2 Tbsp Onion, minced
1 Cup Arborio Rice
1 Tbsp Butter
1/4 Cup Parmesan Cheese

1. In a large pot, bring the chicken stock to a simmer (do not bring it to a boil or the liquid will start to evaporate)
2. In a 12-14 ounce skillet, heat the oil over medium heat.
3. Add the onions and lightly saute for 3-4 minutes until translucent.
4. Add the rice. Using a wooden spoon, stir the grains until toasty and opaque.
5. Add 1/2 cup of the hot stock to the rice and cook until it’s absorbed.
6. Continue adding stock 1/2 cup at a time waiting to add more stock until all the liquid is absorbed and the risotto is tender and creamy. This process should take about 20 minutes.
7. When all of the liquid is absorbed add the butter and cheese and continue stirring until combined.
8. Cool to room temperature for little ones and serve (if adults are going to eat it, dig in right away!)