If there’s one food you can always find in our refrigerator, it’s hard boiled eggs. I usually buy a dozen every Sunday at the farmer’s market, boil them up as soon as we get home and then put a big bowl of them in the fridge. Packed with protein and iron, these little orbs are a favorite with everyone in our house, especially when they’re on the go. They work for pretty much every meal.

My husband usually just pops a whole one in his mouth with a little salt. I appreciate the simplicity of that, but you can be simple and still have a bit more fun. Egg salad sandwiches only take seconds to whip up and you can really have fun with your ingredients from dijon mustard to grated carrots to capers. People can get quite finicky about what goes in their egg salad, though, so know your audience. In our house, pickles are a must. We also have dill growing like weeds in our garden, so I added some to this recipe and it took it from simple to spectacular. I truly consider this a gourmet egg salad, which even the tiniest little eater will love.

Egg Salad Sandwich (Makes 3 Sandwiches)

4 Hard Boiled Eggs, chopped
1 Dill Pickle, chopped fine
3 Tbsp Vegannaise or Mayonnaise
1 Tsp Fresh Dill, chopped
Salt
1 Celery Stalk, chopped fine
2 Tsp Lemon Juice
6 Slices of Bread

1. Combine all the ingredients in a bowl.
2. Place filling on top of bread to make sandwiches.
3. Serve.

By now you know I’m not a big fan of serving anything out of a can, but tuna fish really is a mother’s savior when you need some quick and easy protein for your little one. Being pregnant again the past months, I’ve done a ton of research on fish that are low in mercury. Surprisingly, canned tuna is a good choice.

This tuna, apple, raisin salad is a perfect filling for pitas because unlike most tuna salad recipes, it won’t get soggy sitting in a sandwich bag for lunch. It’s sweet, gets an added little crunch from the celery and a bit of zip from the lemon juice. It’s also a great recipe when you’re on a budget. This cost me less then $2 for two kids servings (and a few bites for myself!).

Tuna, Apple, Raisin Salad (2 Big Kid Servings)

1 Can Tuna
1/2 Apple, diced
1/3 Cup Celery, diced (about 1 small stalk)
1/4 Cup Raisins
2 Tbsp Vegannaise or Mayonnaise
2 Tsp Lemon Juice
1 Tsp Dijon Mustard
Whole Wheat Pitas

1. Place all the ingredients in a bowl and combine.
2. Stuff the pita with tuna salad.
3. Serve.

Whenever someone asks me what is the quintessential weelicious dish, I have to sort amongst the many dishes that are super easy to prepare, take little time, are inexpensive AND are perfect for most age groups.

Well, this one totally fits the bill. It’s really healthy and low in fat for the adults — packed with protein, veggies — plus it has a naturally sweet zip from the cranberries and orange juice for the kids.
Barley is one of my favorite grains, but you rarely see it used in recipes other then vegetable soup. It’s a nutrient dense food rich in fiber, vitamin B and folic acid as well as having a yummy chewy texture. The barley I used cost 33 cents for the entire recipe which also makes it quite affordable.

Chicken, Broccoli, Dried Cranberry Salad (serves 6)

2 1/2 Cups Water
1 t. Kosher or Sea Salt divided
1 Cup Barley
2 Chicken Breast, skinless boneless
2 Cup Broccoli Florets (you could also use frozen)
1/2 Cup Dried Cranberries
2T. Orange Juice
2T. Olive Oil

1. Bring water to a boil and 1/2 tsp salt.
2. Add barley, return to a boil, reduce to simmer, cover and cook for 35 minutes.
3. Place the chicken breasts of top of the barley, without stirring. Cover and cook another 5 minutes.
4. Add the broccoli and cook another 5 minutes until chicken and barley are cooked through, for a total cooking time of 45 minutes.
5. The barley should be tender but still chewy.
6. Remove the chicken and broccoli and chop into bite size pieces.
7. Combine the chicken, barley, broccoli, dried cranberries, orange juice, oil, and 1/2 tsp of the remaining salt in a bowl.
8. Serve warm or chilled.

Whenever Trader Joes starts selling a new product, I get excited. Finally, Israeli couscous! Don’t worry if you don’t have a Trader Joe’s, though, you can buy it at most groceries. For some reason I usually cook with fine couscous, but unlike its smaller cousin, Israeli couscous looks like tiny pearls and have a wonderful, light texture.
When I made it for dinner recently, my husband said “why haven’t you ever made this before? I love Israeli couscous!” (after 8 1/2 years together, who knew?). He wasn’t the only one that loved it. Kenya dug right in to this dish and enjoyed every bite.
I took a few of my favorite Moroccan flavors like mint, olive oil, lemon and tossed in several other nutritious items to make this recipe that can be served warm or cold. I even came up with a way to cook everything in one pot so there’s no big mess to deal with and it’s ready in minutes. This recipe really is everything that weelicious stands for: easy, fast and fresh!

Israeli Couscous Salad (Makes 6 Servings)

1 Cup Israeli Couscous
1 1/2 Cup Water
1/2 Tsp Salt
1 Small Yam, peeled and cubed
1/2 Cup Dried Cranberries
1 Tbsp Fresh Mint, chopped
1/4 Cup Pine nuts
1 Tbsp Lemon Juice
1 Tbsp Olive Oil

1. Bring the water to a boil, add the couscous and yam, cover and reduce to a simmer.
2. Cook for 12 minutes.
3. Combine all the ingredients and serve.

When I first moved to Los Angeles, several of my friends were regulars at Chin 
Chin restaurant, which is famous for its chinese chicken salad. One bite of this 
crisp, crunchy, fresh salad and you’ll immediately understand why it’s so darn popular.
I’m 
always trying to think of recipes that our entire family can eat together (this is yet another one of my tips for getting your little ones to eat since they love to have what mommy and daddy are having) and 
this one is a winner in my house. This is one of those dishes that Kenya better 
eat quick or Mommy and Daddy are definitely going to get to it first.
Steaming the chicken breast is the most complicated part — this recipe couldn’t be easier. You just 
toss all the ingredients in a food processor and whiz it up. The salad 
is packed with vitamin packed veggies and the dressing is almost creamy. 
You would never imagine a toddler eating “salad,” but trust me, 
this will change their minds.

Chin-wee-se Chicken Salad (Makes 8-10 Toddler Servings)

1 Chicken Breast
1 Large Carrot, peeled and cut into chunks (or 1 cup shredded carrots)
1 Cup Napa Cabbage (about 6 leaves)
1/2 Cup Red Bell Pepper
2 Tbsp Cilantro
2 Tsp Toasted Sesame Seeds

1. Place the chicken breast in a steamer pot over boiling water. Cook for 8 minutes or until cooked through.
2. Cool and cut into chunks.
3. Place all the ingredients in a food processor and pulse until all the in the ingredients are in small bite size pieces and combined.
4. The chin-wee-se chicken salad in a bowl and combine with the dressing to taste.
5. Serve.

Dressing (makes 1/4 cup)

1/2 Tsp Sesame Oil
1 Tbsp Braggs (tamari or soy sauce)
1/2 Tsp Ginger, chopped
1 Tbsp Rice Vinegar
1 Tbsp Almond Butter
1 Tbsp Vegannaise (or mayonnaise)
2 Tbsp Oil

1 Place all the ingredients in a food processor and puree.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Wheat berries. Are they wheat? Are they berries? Well, as the name implies, they’re kind of both. Wheat berries are a delicious member of the grain family.

You rarely see them in restaurants or at the market, but health food stores carry them and they’re great for kids. They’re so easy to prepare and really delicious. I love feeding Kenya different types of grains and I have to say that these are one of his favorites.


Wheat berries, also called groats, are whole wheat kernels that have not been milled, polished, or heat treated. They’re brown, nearly round in appearance and have a robust, nutlike flavor. They usually take over an hour to cook, but you can reduce that time if they are presoaked.


When you mix them with the dried fruits and celery in this recipe, it takes on a sweet crunchy texture which in my experience, babies love. He’s not the only one in our family, though. I usually grab a cup when I’m exhausted and need an energy boost. See, this is a great recipe for everyone!

Wheat berry Salad (Makes 6-8 Toddler Servings)

1/2 Cup Wheat Berries, soaked for 8 hours or overnight if possible
1/2 Cup Apple, peeled and chopped
1/3 Cup Raisins
1/2 Cup Celery, chopped
1 Tbsp Orange Juice
1 Tbsp Olive Oil

1. Bring 4 Cups of water to a boil in a large pot. Add the wheat berries, cover and reduce the heat to a simmer.
2. Cook for 1 hour or until wheat berries are tender to the bite (it make take over an hour, so just keep testing them).
3. Place all the remaining ingredients in a food processor and pulse until fine pieces remain.
4. In a bowl, throughly mix the wheat berries with the apple/raisin mixture.
5. Serve.

Even when my little brother was just a wee one, he loved caesar salad. 
Now that he’s an adult, it’s no different. It’s caesar salad for him every time we 
go out to a restaurant. In honor of his undying passion for the salad’s dressing, I figured I would make an eggless version to try out on his nephew.

Something about giving raw eggs (a typical addition to caesar 
dressing) to toddlers didn’t seem to be such a great idea to me (can you say 
salmonella?!). Instead, the tofu in this recipe acts like the thickener and makes this dressing 
a creamy dip for vegetables and even fish or chicken. I 
actually wouldn’t have thought about dipping a protein into it until Kenya started taking his chicken chunks and dipping away. Something 
about the taste of this dip on different foods makes them that more 
interesting to him.


I’m sure a lot of people will look at the ingredient list below and think 
”yuck, anchovies,” but they give a salty flavor that is the key to making this dip so tasty. 
Plus, anchovies are an excellent source of vitamins B12, D and omega-3 fatty 
acids that cannot be manufactured by the body and must be obtained only 
through diet. They convert into chemicals that regulate the key 
fighters in your child’s immune system, also known as white blood cells.

I gave Kenya steamed baby potatoes with this dip and he devoured them. You could also chop up some baby lettuce and toss it with this sauce 
to make a baby caesar salad. Yummy!

Eggless Caesar Dip (Makes 1/2 Cup)

2 Tsp White Wine Vinegar
2 Tsp Lemon Juice
2 Tsp Worcestershire Sauce
1 Tsp Dijon Mustard
4 Anchovy Fillets (you can buy these canned at groceries)
3 Tbsp Soft Tofu
3 Tbsp Parmesan Cheese
3 Tbsp Olive Oil

1. Place all the ingredients except the olive oil in a food processor and blend to combine.
2. Drizzle in the olive oil until the dip becomes creamy.
3. Serve

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

This time of year, it seems like all I want to eat is corn. I love steaming up a bunch of ears and keeping them in the refrigerator to snack on. It’s also become one of Kenya’s favorite snacks. For little ones just starting to hold their own food, corn on the cob is a great choice. Kenya proudly holds his ear of corn, like it’s the crown jewels and just munches away.
Corn is full of fiber as well as being high in beta-carotene, vitamin B1 and C. Corn is also a great choice because it’s economical. Our farmers market was selling it for $2 for 3 ears.
When I buy too much (which is often) I love to use what’s left over and make this recipe, which is also inexpensive. When I’m having summer pool parties for the kids and need to feed a crowd on a budget, its perfect.
The entire dish cost me $5.75 when I made a double batch (which served
16) of the recipe below (I also saved a bit more because the cherry tomatoes came from our garden).
With such beautiful colors, a ton of vitamins, and plenty of cheese for little ones who can’t ever get enough, this is a choice dish.

Summer Pasta Salad (8 Toddler Servings)

8 Oz Dry Pasta (I used dry mini cheese filled ravioli that I got at
Trader Joes, but you can use any type of pasta you enjoy)
1 Ear Corn, yellow or white
¼ Cup Asparagus
1/2 Cup Cherry Tomatoes, chopped
1 Tbsp Olive Oil
1 Tbsp Parmesan

1. In a steamer pot of boiling water, prepare the pasta according to the package’s directions.
2. Place the corn and asparagus in a steamer pot of boiling water and cook for 3-4 minutes.
3. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
4. Throughly combine all the ingredients in a bowl.
5. Serve.

The hardest part about making dips that are both flavorful and delicious is that they’re usually packed with mayonnaise and sour cream which are heavenly, but not very healthy — certainly not anywhere as nutritious as a rich avocado, which is a great substitute.

Avocados have the creamiest consistency for making a dip. They’re packed with the antioxidants beta-carotene and vitamins C and E. Even better is that you can add to this recipe virtually any fresh herb you can find. I have cilantro, dill and garlic chives growing like weeds in my garden, so that’s the combination that I used, but now that Kenya seems to want to eat this dip at every meal, next week it could be basil, parsley and tarragon.
No matter what vegetable you are serving, it will be a perfect match with this dip.

Avocado Herb Dip (Makes 1/2 Cup)

1 Avocado, peeled and pitted
2 Tbsp Mayonnaise or Vegannaise
2 Tbsp Plain Yogurt
2 Tbsp Herbs (I used cilantro, dill and garlic chives and a pinch of marjoram, but you could use tarragon, basil, parsley, or anything you enjoy)
1 1/2 Tsp Lemon Juice

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

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

When I tell you that Kenya took the bowl of this carrot ginger dip and tried to drink it, that gives you some idea about how much he LOVED it.
I get so many emails from parents saying that their little ones won’t eat vegetables. In my experience if you give them something to dip their vegetables in, magically they want to give it a try. I’m not saying this will work with every child, but it’s worked for many people I’ve suggested it to.
Taking the vegetable pieces and dipping them in a variety of different sauces makes eating a fun activity. One of my readers even suggested coming up with little names for the veggies like “trees” for broccoli, “logs” for carrots and “sticks” for beans. You can also try eating veggies with your child. Even better, at our farmers’ market you can buy all kinds of different fruits and vegetables by the piece, so I don’t have to spend tons of money before figuring out which his favorites will be.
I’ll be posting more dips in the future and I guarantee this will be a good start for little ones that usually have an aversion to vegetables.

Carrot, Ginger, Miso Dip (Makes 1/2 Cup)

1 Large Carrot, finely grated (about 1/2 Cup)
1 Tbsp Ginger, minced
1 Tbsp Rice Wine Vinegar
1 Tbsp Yellow or White Miso
3 Tbsp Canola or Vegetable Oil

1. Place the first 4 ingredients in a food processor or blender and puree.
2. Drizzle in the oil while machine is running until puree is thick and creamy.
3. Serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Oxo Good Grips Box Grater