I couldn’t resist the gorgeous pineapple I found at Trader Joes this morning. There’s nothing more fragrant then slicing a ripe and juicy pineapple. Pineapples are rich in Vitamin C and in the plant enzyme Bromelain which helps breakdown protein in the body, thereby aiding digestion.
This cooling smoothie is delicious for babies to eat with a spoon, for toddlers through a straw or as Kenya did by dipping his fingers right in a licking the smoothie off his little digits.
*When you slice the pineapple, remember to cut out the “eyes” (the little brown pieces all over the pineapple).

Pineapple, Banana Yogurt Smoothie (2 Toddler Servings or 3 Baby Servings)

1 Banana, peeled
1/2 Cup Pineapple, chopped
1/3 Cup Whole Milk Yogurt
1 Tbsp Wheat Germ

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

Several years ago I went to Chile. What a magical country. The food 
was so complex and interesting, yet simple and delicate. I was really 
fascinated to find that many of their dishes are inspired by Peruvian cuisine. 
I try to expand my horizons (and my son’s palette) by researching what other cultures feed their babies and toddlers. 
There’s a peruvian dish called Espesado de Lunes and it uses some of 
the ingredients listed below. The sweet from the corn and squash mixed 
with the earthy flavors of the cilantro, garlic and onion create a truly unique flavor. I’ve fed 
Kenya this dish two days in a row alongside a piece of white fish that 
I sprinkle with herbs and steam. I’m dying to try a version of this for my adult friends as well. Wouldn’t this be a gorgeous dinner 
party entree with a light piece of grilled fish on top? For now, Kenya gets to have his own baby version of a private Peruvian dinner.

Peruvian Puree (8 Baby Servings)

1/2 Butternut Squash (about 1 1/2 Cups), peeled and chopped
1/3 Cup Corn, fresh or frozen
1 Tbsp Onion, chopped
1 Garlic Clove
1 Tbsp Cilantro, leaves only

1. Place butternut squash in a steamer pot over boiling water for 4
minutes.
2. Add corn, onion and garlic and continue to cook another 4 minutes
or until vegetables are fork tender.
3. Place all the ingredients in a food processor and puree until smooth.
4. Cool and serve.

Parents always complain to me that they can’t get their kids to eat broccoli. Still, I try to find new ways to use it in recipes, because broccoli is not only packed with beta-carotene, folic acid and vitamin C, it’s a fun food for toddlers to pick up.
Kenya loves holding the little “trees” and munching off the tops and then making his way down the stalk. Instead of “sneaking” or “hiding” it in your kids food, let them know how good it is for them. Eat some yourself and show them how much you love it or try dipping in hummus or another spread. Or try this recipe. It is such an All-American dish. It’s one of those comfort foods that’s actually kind of healthy (minus the cream sauce in the adult version, of course).

Chicken & Broccoli Casserole (15 Baby Serving)

1 Chicken Breast
1 Potato, peeled
1 Cup Broccoli, florets
2 Tbsp Cheddar Cheese

1. Place the chicken and potatoes in a steamer pot over boiling water
and cook for 5 minutes.
2. Add the broccoli and continue to steam another 3 minutes or until the
chicken is cooked through and the vegetables are fork tender.
3. Place all the ingredients in a food processor and puree until smooth
(or leave chunky for toddlers). You may need to add water from the
steamer pot to make smooth.
4. Cool and serve.

Someone asked me yesterday, “How long does it really take to make baby 
food?” Honestly, it’s really fast and easy. This recipe took me 
4 minutes and Kenya was in the kitchen with me playing while I cooked.
I washed 3 sweet potatoes (2 to make puree and one to make fries). I turned on the oven, cut up one to make fries and put the other 2 in the 
oven. In less then an hour I had 14 baby servings of puree, enough fries for Kenya to snack on for 2 days and the remainder for my 
husband and me for dinner. Really, it’s that simple. And when it comes down to it, who doesn’t love French fries? Yes, they’re delicious when they’re fried up in oil, but not exactly healthy. When baked, they’re soft and perfect for babies with a few teeth (or even a bunch of teeth) to snack on. I’ve even made them in chip form for dinner parties and my guests loved them.

Sweet Potato “Fries”

1 Large Sweet Potato
1 Tbsp Olive Oil

1. Preheat oven to 425 degrees.
2. Cut sweet potato into 2 Inch batons which resemble french fries. You can
also cut them in long wedges so they resemble steak fries.
3. Place them on a cookie sheet and drizzle with olive oil. Toss until
the sweet potatoes are coated with oil.
4. Place cookie sheet in the middle of the oven and bake for 15 minutes (Keep an eye on these little suckers. They go from golden to burnt quick!).
5. With a spatula, flip the potatoes, and continue to bake another 15
minutes or until they have a golden color.
6. Cool and serve.

Corn is such a versatile food. Not only is it amazing on the cob, when it’s added to purees, it has a creamy, starchy quality. The corn in this puree gives it not only a sweet taste, but also a creamy texture.
This recipe can be prepared in minutes and it makes 12 baby servings, so there’s plenty to freeze. Since it has a protein, vegetable and starch it’s a great option when you need to feed baby on the go and don’t feel like lugging three different containers with you.
Corn can be hard to digest, especially for immature tummies. I wouldn’t consider this the best option for a first food, but I’ve been giving this recipe to Kenya since he was 10 months old and he’s never had a problem. By pureeing the mixture, it’s easier to digest.

Chicken, Corn and Cauliflower Puree (12 Baby Servings)

1 Chicken Breast, boneless and skinless
1/2 Cup Cauliflower
1 Cup Corn, fresh cut off the cob or frozen

1. Place the chicken in a steamer pot over boiling water for 4 minutes.
2. Add the cauliflower to the pot and cook for 2 more minutes.
3. Add the corn and continue to cook for 2 minutes or until all the ingredients are cooked through and fork tender.
4. Place ingredients in a food processor and puree. You may need to add some of the water from the pot to make smooth.
5. Cool and serve.

There’s nothing more soothing and medicinal then chicken noodle soup.
But how do you get your baby to slurp up a bowl of Jewish penicillin? I made this for Kenya when he had a cold and poor little guy actually seemed to take a turn for the better.
Chicken is high in iron, which supports a healthy immune system. It also contains the antioxidant zinc, which protects babies against infection.
Studies have shown that chicken soup has properties that slow mucus production during illness. Whether this is true or not, I know tons of parents that want to believe anything in order to help their little one feel well. By no means does your baby have to be sick to enjoy chicken soup with stars. It’s super tasty and freezes beautifully.

Chicken and Stars (Makes 15 Baby Servings, freeze 1/2)

1 Chicken Breast
10 Baby Carrots
1/4 Cup Celery (1 stalk), chopped
1/2 Leek or Onion, chopped
1 Tsp Parsley, chopped
1 Cup Pasta Stars, cooked

1. Place the chicken in a steamer pot over boiling water for 3 minutes.
2. Add the carrots, celery and leek and continue to cook for another 5
minutes or until everything is fork tender and throughly cooked..
3. Place all the ingredients except the pasta in a food processor and
puree. Add water from the pot if needed.
4. Combine with pureed mixture with the pasta.
5. Cool and serve.

I love cooking with tofu. It’s incredibly versatile and is packed with protein, iron, calcium and fatty acids. People all over the world have been eating it for centuries, due in part to its healthful benefits.
Over the past weeks, concerns over tofu in babies’ diet have come up time and again amongst my mommy friends and weelicious readers. After researching the subject, I’ve concluded that like any food for babies, moderation is the key. I give Kenya tofu 4-5 times a week, but only a tablespoon or so. I mix it in different breakfast foods, cut it into bite size pieces for a snack or make this tofu salad.
This recipe is delicious. Creamy and tangy, it’s perfect on a spoon to feed baby or as a spread on a sandwich. When I asked one of my tasters to try it, he exclaimed, “You should just call this recipe “Delicious”!
Even those that turn their noses up at the idea of eating tofu will love this delicious recipe.

Tofu Salad (6 Baby Servings)

1/3 of a Block of Firm Tofu, rinsed and drained
1/2 Cup Celery (1 stalk) , Chopped
8 Baby Carrots
1 Tbsp Veganaise, Mayonnaise or Yogurt
1/2 Tsp Lemon Juice
1/8 Tsp Turmeric
1 Tsp Mustard

1. Wrap tofu in a towel and put something heavy on it — like a
dictionary — for 10 minutes to remove as much water as possible.
2. Place carrots in a steamer pot over boiling water for 3 minutes.
3. Add the celery and continue to cook for 4 minutes or until the
vegetables are fork tender.
4. When the vegetables are cool, place all of the ingredients in a food processor and pulse until everything is combined and little pieces remain.
5. Serve

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.

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.

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 to 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.