You come home from work, your little one’s hungry, you’re exhausted, and the last thing you want to do is cook and clean (isn’t that every day?).

Well, the name of this recipe may sound fancy, but it’s actually my 1, 2, 3 super-easy, super-fast, no clean-up dinner. It’s extremely healthy and fun to make because you can tailor it to you or your little ones favorite tastes and flavors. My husband asks for this meal at least twice a week and so now of course Kenya has followed suit. Since it takes me only minutes to prepare, I can actually make one dinner for the whole family and I’m thrilled that it makes them so happy.
We seem to love this recipe most with asian flavors such as ginger, garlic, sesame oil and soy sauce, but you could make it Italian using basil and tomatoes or Mexican using cilantro and a scoop of mild salsa. Be creative! The options are endless. You can add any vegetable or cooked grain that you have in the refrigerator that you don’t want to go to waste. And as I said, the best part is that there’s NO clean up since this whole dish is made in a piece of parchment paper. So, when you’re finished, you’re really finished — no pots and pan to clean. Now that’s my idea of easy, fast and fresh.

Fish and Veggies in Parchment (Makes 2 Toddler Servings or 1 Big Kid Serving)


1 Fish Fillet, skinless and boneless (whitefish, tilapia or sole are good choices)
2 Shitake Mushrooms, stems removed and sliced

1/4 Cup Sugar Snap Peas

1/4 Cup Red bell Pepper, sliced

1 Baby Bok Choy, chopped

1 Garlic Clove
1/2 Tsp Sesame Oil
1 1/2 Inch piece of garlic, peeled and sliced into 4-5 coins

2 Tsp Braggs (you could also use soy sauce or tamari (I like Braggs because it has less sodium and more amino acids then soy sauce)
1 Long piece of parchment paper, just over a foot long (you could also use foil)



1.Preheat oven to 400 degrees
2. Place the piece of parchment or foil on a work surface and fold in half like a book.
3. Make layered stacks dividing the ingredients in the center of the parchment where you made a fold like a book (I usually make a layer of the bok choy, garlic and ginger, add some of the mushrooms and snap peas, place the fish and remaining vegetables and then sprinkle the top with the sesame oil and Braggs)
4. Place the top of the parchment over the ingredients closing the “book”.
5. Starting at one end of the parchment, fold the edges of the paper over several times continuing to make creases all around the fish until it’s completely enclosed and no air can escape.
6. Place on a cookie sheet.
7. Bake for 20 minutes.
8. Cut open top to let out steam. Be careful, it’s hot!
9. Serve hot for adults and cool for kids (also remember that there are big pieces of ginger and garlic that are really good for you, but you may want to remove them since they will be a surprise to a toddler not expecting them!

I don’t know a kid or adult that doesn’t like string cheese (maybe I have to stop hanging out with all those people from the National Dairy Association). I’m sure to most of you this is one of those obvious snacks for kids, but for those of you who are just getting into the snack game, string cheese should be a staple in your fridge.
This is one of Kenya’s favorites. When he hasn’t had enough calcium or protein in his day, I give him one or two of these and it fulfills both requirements. I know if I let him, he would subsist on cheese sticks alone. Babies and toddlers get so used to us breaking and cutting their food into tiny pieces for them, so when they get a food they can actually hold and control in their tiny hands they’re usually elated.
There are many different brands and types of string cheese sticks on the market, but two of my favorite are Horizon’s Organic Mozzarella String Cheese (6 individually wrapped sticks to a pack) and Trader Joe’s Organic String Cheese (9 individually wrapped sticks to a pack). You definitely pay a higher price for the organic, but I think it’s worth it. When you know the product your child is eating is produced without antibiotics, added growth hormones or dangerous pesticides, it puts your mind at ease.

I recently went on a family vacation to Hawaii. I arrived in Kauai with dreams of making exotic dishes full of new and interesting ingredients. Kenya and I had a blast going to farmers markets every other day all over the tiny island. The locals told me to get there right when the markets opened and they weren’t kidding. I got to one market at 2:15pm (it opened at 2pm) and they were already sold out of several foods. What they did have though, in abundance, were the sweetest, juiciest and ripest mangoes, papayas, passion fruit, limes and “apple” bananas (a smaller, more dense banana that has a faint taste of, you guessed it, banana). As Kenya and I walked around the markets sipping coconut water (high in potassium and mineral content) right out of whole coconuts, we salivated at the macadamia and coconut baked goods, pink oyster mushrooms that looked like shells and other unusual fruits and veggies such as jack fruit and bread fruit. It was awesome!


Mangoes and papayas are both rich in beta-carotene and along with pineapple they’re all loaded with vitamin C. Recently back home, I’ve been buying passion fruit from our local farmers market for Kenya’s dessert after dinner and he loves them. They’re actually quite easy to find in most groceries, too. Just look for a shriveled, heavy, bright yellow or purple fruit (when it shrivels up s when you know it’s ripe). When you cut into it, passion fruit is loaded with sweet/tangy juice similar to the taste of guava with little edible seeds that are packed with vitamin A, potassium and dietary fiber. Kenya likes to eat them straight out of the shell, but they could also be sprinkled on yogurt or added to something like this fruit salad.
And trust me, the lemon or limes make this tropical fruit salad truly extraordinary tasting.

Tropical Fruit Salad (Makes 10-12 Toddler Servings)

1 Cup Mango, peeled and cut into bite size pieces
1 Cup Papaya, peeled, seeded and cut into bite size pieces
1 Banana, peeled and sliced into bite size pieces
1 Cup Pineapple, peeled and cut into bite size pieces
2 Tbsp Lime Juice (you could also use lemon juice)
1 Passion Fruit, cut in half and use only the juice and seeds

1. Place the first 4 ingredients in a large bowl.
2. Sprinkle the juice and toss in the passion fruit seeds all over the fruit salad.
3. Toss to combine,
4. Serve.

When I was growing up, we had “family night” every Sunday at 5:30pm. It was a joyous weekly event of playing with my cousins, chatting with the adults and having the occasional family brawl over topics on ‘60 Minutes’. Regardless, it was a time that we would all be together without fail sharing food and fun. Every woman in the family (of course none of the men in the McCord clan cooked unless it was something that could be burned on a barbeque grill) had their own special recipes and for one of my aunts, it was shepherd’s pie.
I’ll be honest, I remember the first few times I walked up to the buffet line I would scrape off as much of the mashed potatoes and cheese for myself as possible, leaving the veggies and meat at the bottom for someone else to eat. I wasn’t a picky kid, but I knew what I loved.
Lately, some of my girlfriends have been starting a new tradition of
Wednesday night dinner with some of the neighborhood families. Last week I decided to make shepherd’s pie to see if any of the veggies and meat would make it to the kids’ plates. I was kind of shocked. Of course Kenya ate almost every bite (I’m either blessed or cursed that this child will eat anything), but the other kids seemed to enjoy it too, peas and all.
Shepherd’s pie is such a great family dish because you can puree it up for a baby and the toddlers, big kids and adults can enjoy it in its solid form.
Packed with protein, veggies and carbohydrates, it really is an all-in -one meal. My version of shepherd’s pie is on the healthy side. I love mashed potatoes as much as the next person, but a stick of butter and heavy cream seems a little too rich for my blood for a stay-at -home meal, so I’ve played with it to keep the flavor, but reduce a lot of the fat. So, now everyone in the family can enjoy weelicious recipes, be healthy and leave the table with full bellies!

Shepherd’s Pie (Makes 6-8 Servings)

4 Potatoes, russet or Idaho, peeled and cut into quarters
1/3 Cup Milk
4 Tbsp Butter, divided
1 Lb Ground Meat
1 Tbsp Olive Oil
1 Carrot, diced
1 Small Onion, diced
1 Celery Stalk, diced
2 Tbsp Flour
1 Cup Beef Stock (or 1 bouillon cube dissolved in 1 cup of warm water)
2 Tbsp Worcestershire Sauce
1/2 Cup Peas, defrosted if frozen
1/2 Cup Cheddar Cheese, shredded
Salt and Pepper to taste

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil. Salt the water if you choose, about 1 tbsp. Add the potatoes and reduce heat to a simmer.
3. Cook for 12 minutes or until fork tender.
4. Drain potatoes and mash in a ricer or by hand.
5. Add the milk and 2 tablespoons of the butter and mash until smooth.
6. Heat a saute pan over medium heat. Brown the ground meat for 5-6 minutes and drain off the oil when finished. Place the meat aside.
7. Heat the olive oil in the same saute pan over medium heat and cook the onion, celery and carrot until soft and tender — about 4 minutes. Place the vegetable mixture with the meat.
8. In the same saute pan, melt 2 tablespoons of the butter. Add the flour, stirring constantly making a roux.
9. When the roux is a golden colored paste, add the beef stock and stir with a whisk to thoroughly combine.
10. Add the meat and vegetable mixture to the sauce and combine.
11. In several individual ramekins or a large casserole dish, place
the meat and vegetable mixture.
12. Sprinkle the peas on top.
13. Spread the mashed potatoes on top of the peas.
14. Sprinkle the mashed potatoes with cheese.
15. Bake 30 minutes for the large casserole or 15 minutes for individual ramekins.
16. Let cool for kids. Serve warm for adults.

For all you weelicious regulars, there’s a bit of nostalgia in this video. For everyone new, welcome. Kenya and I are very excited to be featured today in Daily Candy Kids and so we thought we’d celebrate by taking a look back on the past few months with a mini-retrospective. Newcomers: the menu on the right hand side of the screen has all of our archived recipes and videos as well as a whole bunch of fun tips and nutritional information. It’s all pretty self-explanatory. Regulars: fall is in full swing at your local farmer’s markets and we have a whole new batch of seasonal sensations on their way! Enjoy! Catherine & Kenya.

Sorry for not posting yesterday. I assure you that it was not for lack of effort or dedication. The truth is I have good news and bad news. The bad news you already know: no new Friday video today. The good news is that the reason I didn’t post a new video today is because we are going to be the Daily Candy Kids pick of the day this coming Monday and Kenya and I have been working around the clock to finish a new video that will run simultaneously.
We had a lot of fun doing it. So I hope that’s even more good news: two videos next week! Monday and Friday!

Sweet, creamy, beautiful, delicious… there are so many words to describe these little edible jewels filled with silky puree. These bites are easy to pick up with your fingers and look gorgeous on a platter. You could even serve these at a fabulous cocktail party and make extras for the kids.
But back to the recipe. Purses?? Huh? Well, I found some gorgeous gala apples at the farmer’s market and was trying to think a fun and original recipe for a birthday party. I had also kept passing wonton wrappers at the market and wanted to play around with them. Apples are full of fiber and vitamin C and sweet potatoes are a powerhouse of nutrition especially given their abundance of beta-carotene and vitamin C and E.
These only took minutes to prepare and you can serve them warm or cool. You could also serve the puree on its own to babies over the age of 8 months.
Of course Kenya ate almost the entire recipe in one sitting (that seems to be the norm with him these days), so I highly recommend making a double batch!

Sweet Potato, Apple, Cheddar Purses (Makes 10 purses)

1/2 Sweet Potato (yams), peeled and cubed
1 Small Apple (about 1/2 Cup), peeled and cubed
2 Tbsp Cheddar Cheese, shredded
1/8 Tsp Cinnamon
10 Wonton Wrappers (found in the refrigerator section of your grocery)
*Bowl of water

1. Place the sweet potatoes in a steamer pot over boiling water and cook for 3 minutes.
2. Add the apples and continue to cook another 3 minutes or until fork tender.
3. Place the apples, sweet potato, cheese and cinnamon in a food
processor and puree until smooth.
4. Bring a large pot of water to a boil.
5. Place a wonton wrapper on a clean surface. Place a tablespoon of the puree in the middle of the wonton.
6. Take the four corners of the wonton and lift them up around the
puree.
7. Pinch the wonton together in the middle, just over the puree, to seal. Moisten your fingers with a little water and pinch once more to ensure a good seal.
8. Repeat process with remaining wonton wrappers. When all 10 are formed into purses, place 3-5 at a time in the boiling water.
9. Cook for 2 minutes.
10. Remove with a slotted spoon to a plate, cool and serve.

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.