Last Sunday I ran into my friend Leslie at the farmers market. We started talking about weelicious and a recipe that she had come up with for her adorable son, August. She said that the rice ball recipe I had made for the website inspired her to try a polenta version. She took me through how she did it and I thought it was a genius and healthy idea. I changed it up a bit, but so can you. Feel free to use greens instead of broccoli or cheddar instead of Monterrey jack. This is a perfect recipe to improvise on. Also, if your little one isn’t ready for bites yet, you can do a pureed version.
Trader Joe’s (to the rescue, again) sells organic polenta packaged in an 18 oz. tube, which is a huge time saver. Since it’s also gluten free, it’s a perfect option for little ones with allergies. You only need half of the tube for this recipe, so you could take the leftover portion and pan sear slices for your dinner and serve it with some fresh tomato sauce and cheese.
Kenya loved popping these little bites in his mouth!

Polenta Bites (makes 30-40 “bites” or 2 cups of puree)

1 Cup Broccoli, florets
1/4 Cup Red Bell Pepper, chopped
1/4 Cup Tofu, chopped
1 Tbsp Olive Oil
1/4 Cup Monterrey Jack Cheese, shredded
2 Tbsp Parmesan
1/2 Tsp Garlic Powder
1/2 Tsp Italian Herbs
1/2 Tube (9 oz) Polenta

*You can also use 1 cup of fresh polenta

1. Heat the olive oil in a saute pan over medium heat. Add the
vegetables and tofu and saute for 3 minutes. Cover the pan and steam for
2 more minutes or until broccoli is fork tender.
2. Place the sauteed ingredients, cheese and herbs in a food processor
and pulse until everything is combined, but tiny pieces remain.
3. In a bowl mix the polenta with the vegetable/tofu mixture and roll
into bite size balls.
4. Serve.

Life is moving so fast. I wanted to make this recipe for Kenya for Cinco de Mayo and somehow totally forgot. Sadly, I think Alzheimer’s is setting in early.
Kenya loves beans. Whether they’re pureed in a dish, mixed with other ingredients like this dish, or on their own, he loves ‘em.
The vegetarians in your life will also love you for making this. Simple, yet packed with flavor. You don’t need to celebrate a holiday in order to whip this dish up.

Mexican Beans and Rice (8-10 Baby Servings)

1 Tbsp Onion, finely diced
1 Clove Garlic, chopped
1 Tbsp Oil
1/2 Cup Brown RIce
1 1/2 Cup Water
1 Cup Black Beans, cooked
1 Tbsp Cilantro
1/3 Cup Tomatoes, finely chopped, fresh (peeled) or canned

1. Saute the onion and garlic in the oil in a saucepan over low to
medium heat until soft, about 3 minutes.
2. Add the water and rice and bring to a boil.
3. Cover and simmer for 50 minutes or until all the water has absorbed.
4. Add the black beans, cilantro and tomatoes and combine.
5. Cool and serve.

*If your baby doesn’t eat solids, you could easily puree this recipe.

*In this recipe I prefer organic canned tomatoes. Some little ones have
texture issues, so it’s much easier for babies to eat the soft canned
version.

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.

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

Oats are among the most nutritious grains you can give your baby. They have a higher level of protein (15-20 %) higher than other grains and contain good levels of polyunsaturated fats. These fats include linoleic acid which is part of the omega-6 fatty acid family which helps support a strong immune system and healthy blood. They’re also rich in vitamin E and zinc, which protect free radical damage, maintain the body’s thymus gland and aid in fatty acid metabolism. Oats are also easy to digest which makes them important for babies immature tummy’s.
More importantly, though, they’re delicious and so many things can be added to them. Now that Kenya is over a year, I’ve come up with different morning recipes, but this one stands out because he loves it. It’s easy to prepare, refrigerate and just add a touch of milk to make it creamy and serve.

*There are several types of oats you can use. Just follow the package directions depending on which you choose. Adding a few extra minutes to the cooking time will make the oats softer.

Oatmeal, Almond and Banana Puree (4-5 breakfast servings)

1/2 Cup Oats (I use 5 minute Rolled Oats)
1 Cup Whole Milk (you could also use water)
1 Tbsp Almond Butter
1/2 Banana

1. Bring oats and milk to a boil and simmer (the package says to cook them for 5 minutes, but I find that for babies you should add a few extra minutes to make them softer).
2. 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

Who doesn’t like Mexican? Its simple food, but somehow the flavors are so vibrant and delicious. I was also shocked at how gorgeous the finished product looked.
This is a beginner version for using peppers which have tons of beta carotene and vitamin C. With the remaining bell pepper, I cut it into cubes for Kenya to eat as finger food. You could add a little chili powder to add spice, but I didn’t want it to over power the other flavors, so instead I added the fresh cilantro.
I let Kenya press the button on the food processor and he was chatting away, begging to scoop it out and let him try a bite. This one is a total hit with babies.

Mexican Chicken (8 Baby Servings, freeze 1/2)

1 Chicken Breast
1/4 Bell Pepper, any color, cut in chunks
2 Tbsp Cheese
1 Tomato, fresh or organic canned
1 Tbsp Fresh Cilantro, leaves only
1/4 Cup Brown Rice, cooked

1. Place chicken in a steamer pot over boiling water. Let steam for 4 minutes.
2. Add the bell add continue to steam another 4 minutes or until chicken is cooked through.
3. Place all ingredients in a food processor and puree. You can use some of the chicken stock from the steamer pan or the juice from the canned tomatoes to make it smooth.
4. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Breakfast was always my favorite meal growing up. My Mother would make us homemade pancakes, muffins, eggs and more. It was always a surprise to see what would be waiting at the table before we started our long day of play and school.
Since Kenya has been eating almond butter for two weeks, it’s been my saving grace and a new addition to his usual breakfast dishes. He smiles when I show him the bowl with his new favorite treat.
This protein mash is packed with vitamins and minerals. It’s smooth and creamy and easy for him to digest first thing in the morning. Even better, it only takes seconds to prepare and can be made fresh each morning.

* Make sure to cover the tofu with new water everyday, so it remains fresh.

Oaty-Almond Protein Mash (1 Baby Serving)

1 Tbsp Soft (Silken) Tofu
1 Tsp Almond Butter
1 Tbsp Oatmeal Cereal (you could also use other infants cereals such as rice, barley or multigrain)
1 Tbsp Hot Water (use more if too thick)

1. Place all ingredients in a bowl and mash with a fork.
2. Serve.

The name of this recipe sounds like something you would get at a five star restaurant. Sometimes I like to think of my kitchen as Kenya’s gourmet digs and he’s my best customer. Don’t our kids deserve to eat only the finest, freshest food possible?
Our pediatrician had recommended that we wait for 2 years before feeding Kenya nuts. Through my research I found that if you don’t have food allergies in your family, tree nuts (almonds, walnuts, pine nuts, etc..) Should be a good choice (avoid peanuts until age 3). The day after Kenya’s first Birthday, I pulled out the jar of raw almond butter and put a dab on a spoon. I placed the tiniest drop on his lips and waited, praying that he wouldn’t go into anaphylactic shock. Nothing. I gave him a little more. Now he was grabbing at the spoon begging for more.
Nuts are a fantastic source of protein, vitamins and minerals, but if there are any cases of food allergies in your family you may want to wait until your baby is older.
This is one of those fantastic and super easy recipes that makes you look like a gourmet chef. The best part is that you can keep the pesto in the refrigerator all week and add it to pasta, fish and other delicious treats.

Pesto with Chicken and Quinoa (10 Baby Servings with extra Pesto, freeze 1/2)

Quinoa (Makes 1/2 Cup)

1/4 Cup Quinoa
1/2 Cup Water

1. Place both ingredients in a pot.
2. Bring to a boil and immediately cover and simmer
3. Cook for 15 minutes over low heat.
4. Serve.

Pesto (Makes 2 Cups)

3 Cups Basil Leaves, washed
1/2 Cup Pine nuts
1/2 Cup Parmesan Cheese
1/2 Cup Olive Oil
1 Garlic Clove

1. Place all the ingredients in a food processor or blender and puree until smooth.

1 Boneless, Skinless Chicken Breast
2 Chicken Skinless Chicken Thighs

1. Add chicken to a steamer basket over boiling water and cook for 10 minutes or until chicken is cooked through.
2. Remove from pot, reserving water in pot.
3. Remove chicken from the bone and cut into pieces.

Pesto with Chicken and Quinoa

1. Put chicken, 1/2 cup quinoa and 3-4 Tablespoons pesto into a food processor and puree until smooth. Add some of the water from the pot to thin.
2. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Some mornings when I walk downstairs bleary eyed (wait, that’s every morning), I wish there was something already made in the refrigerator that I could just pull out. I came up with this recipe for just that reason.

After staying out late while the grandparents were in town, I knew that making things easy on myself in the morning would be important. Fruit, dairy, protein and wheat germ are the perfect start to Kenya’s morning of play.

Wheat germ was one of those foods I thought only older people ate. I remember my Grandparents talking about adding it to their food and thinking it was only for “old” people. Turns out it’s delicious in everything from muffins to cereal. Wheat germ is the product left behind after the processing of refined flour. In actuality, it’s the best part containing all the nutrients that have been stripped from the final product. It’s packed with B-Vitamins, Vitamin E and Iron, and a rich antioxidant.

Truth be told, this also makes a great dessert for your wee one.

Blueberry & Mango Breakfast (8 Baby Servings)

1/4 Cup Blueberries, washed
1/4 Cup Mango, chopped
1/2 Cup Tofu
2 Tbsp Whole Milk Yogurt
1 Tbsp Wheat Germ

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

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

I always take pictures of the food I make for the site, but this was a picture I couldn’t resist. This was the first time Kenya tried THE Teething Cookie and devoured it. He had so much fun holding it, eating it, sucking on it and rubbing it on his gums. The best part is that there’s no sugar in them and they’re packed with healthy nutrients. I’ve been giving him one every night after dinner and it’s a great treat before bedtime.

*I wouldn’t start giving these to a baby under the age of 8 months. You always need to be around when baby is eating something they could choke on.

THE Teething Cookie (makes 12 cookies)

1 Egg Yolk, beaten
2 Tbsp Vegetable Oil
2 Tbsp Blackstrap Molasses
1 Tsp Vanilla
1 Tbsp Rice/Soy Milk
3/4 Whole Wheat Flour plus 1 Tbsp for rolling
1 Tbsp Soy Flour
1 Tbsp Wheat Germ

1. Preheat oven to 350 degrees.
2. In a Food Processor or bowl put all liquid ingredients. Blend.
3. Combine the dry ingredients in a separate bowl and then add to wet ingredients. Blend until mixture forms a ball of dough.
4. Sprinkle whole-wheat flour on a clean surface and shape into a square, about 1/2 inch thick.
5. With a knife cut into 1 1/2 inch logs.
6. Place the logs on a parchment or silpat lined cookie sheet.
7. Bake for 10 minutes.
8. Cool on the sheet or tranfer to a wire rack.
9. Serve.

We used these to make this recipe:

Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat