Everyday I try to visit different message boards on the web to see what moms are talking about. Lately, I can’t get over the one common obsession that moms are asking about everywhere: How to cook a pumpkin! For a country obsessed with Halloween and pumpkins, it’s kind of ironic that we rarely cook with them, unless its using pumpkin out of a can on Thanksgiving.
Now, I admit it’s something of a mantra at weelicious that I don’t like using canned foods in general, but canned pumpkin is an exception to the rule. I once read Martha Stewart say that you shouldn’t waste your time cooking fresh pumpkin when making pumpkin desserts (because it’s very hard to get the exact flavor you want) and I believe she’s correct, but roast pumpkin on its own with a touch of cinnamon and maple syrup is heavenly.
When I was living in Australia years ago, I ate pumpkin every few days. Pumpkin is as common to cook there as sweet potatoes are in the States. The pumpkin down under was so sweet and creamy, I wanted to try and replicate the flavors that I remembered. There are several types of pumpkins this time of year at my farmer’s market, so it’s kind of hard to tell which one to buy, but I’ve found you can’t really go wrong no matter what you choose. I bought several varieties last weekend such as “autumn gold” and “sugar”, which are both high in vitamin A. The cooking time will vary a bit depending on the size of the pumpkin you buy, but whatever you get, with this recipe it will be tender and delicious.

Roast Pumpkin & Toasted Pumpkin Seeds

1 Pumpkin
1 Tbsp Maple Syrup
1/8 Tsp Cinnamon
Vegetable Oil Spray
Sea Salt to taste

1. Preheat oven to 400 degrees.
2. Carefully cut a hole in the top of the pumpkin using a knife, about 2 in x 2 in. Remove the “top”.
3. Using you hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds.
4. Lay the seeds on a towel to let dry.
5. Pour the maple syrup into the pumpkin and swirl it around coating flesh.
6. Sprinkle cinnamon inside.
7. Place on a cookie sheet and bake for 40 minutes.
8. Place the top on the pumpkin and continue to cook for additional 20
minutes or until tender (the cooking time will vary depending on the
size of the pumpkin. Take a fork and pierces the inside to the flesh every 10 minutes towards the end of the cooking
time to see if it’s tender). Uncover the pumpkin and cool.
9. Spray another cookie sheet with a think coating of vegetable oil and evenly place the pumpkin seeds on the sheet. Lightly sprinkle pumpkin seeds with salt.
10. Bake the seeds 20-30 minutes or until the start to turn a golden color.
11. Cool and serve.
*If you’re making baby food puree, you can leave out the maple syrup

OK, seriously, who doesn’t like a potato chip? Left to my own devices I could devour an entire bagful in one sitting. However, your average store-bought bag of chips is laden with saturated fat and calories that I don’t want or need, and while I don’t want to deprive Kenya of the great treat of chips, I certainly want to keep him away from bad fats and mega-doses of sodium. Sure, most chip makers offer “healthy” versions, but they’re still not great for you and why spend the extra money when you can make even better ones on your own for a huge fraction of the price?
I’ve been making these “potato chips” for me and my husband for years and now Kenya gets to be part of the fun. You can make them with almost any kind of potato (the sweet potato version is AMAZING and loaded with vitamins and minerals). They only take minutes to prepare and are a fantastic snack for kids’ lunch boxes too.

Potato Chips (Makes 2-3 Cups of Chips)

2 Potatoes, unpeeled (sweet and/or Idaho/Russet Potatoes)
1 Tbsp Vegetable Oil
Sea or Kosher Salt to taste
Vegetable Oil Spray

1. Preheat oven to 400 degrees.
2. Slice the potato into “chips” using a knife or a mandolin, about 1/8 inch thick.
3. Combine the potatoes, oil and salt in a bowl or resealable bag and coat the potato chips.
4. Spray 2 cookie sheets with a thin coating of vegetable spray and make one layer of potato chips on the cookie sheet.
5. Bake in for 15-20 minutes or until chips start to turn golden. Turn the chips to the other side and continue to cook 15 more minutes (some of the chips may turn golden before others, so make sure to keep an eye on them and remove them when their crisp).
6. Cool and serve.

Some moms make their kids sugar cookies, some make them pound cakes. My mom made cheese wafers. I’m not talking about a tins worth, I’m literally talking pounds and pounds!). You would have thought she was starting her own cheese 
wafer business with the amount of cracker barrel cheese kept in our 
refrigerator. I remember standing by her salivating as she made them. 
Really they’re THAT good. She placed a perfect pecan on top of each one and added 
a touch of paprika for a little zip.
For my cheese wafers, I removed the zip and decided to roll and cut them into 
fun shapes for Halloween and Thanksgiving. I don’t know if any kid 
will accept cheese wafers instead of candy, but I know that if you 
offer these over those pre-packaged, oily goldfish snacks, they’ll not only beg for more but they’ll also avoid ingesting all those nasty preservatives, artificial flavors and dyes, too.


Kenya kept popping these in his mouth and crunching away so fast, I 
had to hide them from him. Now the only trouble is that I know where they are and I may eat the entire tin!

Cheese Wafers (Makes 3-4 dozen depending on the size of your cookie cutters)

1/2 Lb Sharp Cheddar Cheese (about 2 Cups), grated
5 Tbsp Butter, cut into cubes
1 Cup All Purpose Flour, plus additional for sprinkling

1. Combine all the ingredients in a food processor and combine (dough may be a bit crumbly, but it will stick together).
2. Remove all the dough to a piece of parchment or waxed paper and shape into a thick flat circle. Cover with waxed paper and refrigerate for one hour or overnight.
3. Preheat oven to 400 degrees.
4. Open waxed paper and roll out dough on it into a 1/4 inch-thick piece.
5. Take small cookie cutters and cut out into shapes (you could also take an empty plastic medicine bottle to make circle shaped crackers. Just make sure you clean out the bottle thoroughly first.).
6. Place on a cookie sheet (preferably lined with a silpat or parchment paper) and bake for 12-15 minutes. Let cool on sheet for 2 minutes before removing.
7. Serve.

*Gluten Free- Substitute 1 Cup Flour with 1 Cup Rice Flour and it works great!

We used these to make this recipe:

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

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.

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 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 Tbsp + 2 Tsp Oil, peanut or vegetable
2 Eggs, beaten
1 Tbsp Scallions, diced
1 Tsp Ginger, minced
2 Tbsp Red Bell Pepper, chopped fine
1/2 Cup Peas
1 Cup Cooked Brown Rice
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 1-2 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 eggs, sesame oil, Bragg’s or soy sauce and cook another minute or until all the ingredients are thoroughly combined.
4. Serve.

We used these to make this recipe:

T fal Jumbo Wok, Black

Oh. My. Lusciousness! I just tasted my first batch of homemade almond milk minutes ago and it is so delicious I ran to the computer, bumped today’s planned “recipe of the day”, and started writing this. This almond milk is so creamy, frothy and easy to make, you’ll wonder why you ever bothered to buy it in the store. Not only is the milk itself incredible and perfect to add to your own cereal or coffee, but my best little taster just made a case for drinking it all on its own! You should have seen Kenya chowing down on the ground almonds and milky solids which are strained out of the finished milk. He totally made a meal out of it (as did I, stealing bite after bite).
Almonds are rich in the antioxidant vitamin E, which boosts your little one’s immune system. They’re also a good source of calcium which plays a part in healthy bones, teeth and immune function. Don’t feel limited to only almonds, though. You could make this exact recipe with cashews, brazil nuts, walnuts and more. Just pour a touch of this over fresh berries and it’s as good as the taste of fresh cream. Obviously, if your little one has a nut allergy, this recipe isn’t for them.
Again, I do realize that you can buy a box of almond milk at the store to keep handy, but one taste of this recipe and you will understand why it’s worth the MINUTES it takes to make your own.

Almond Milk (Makes 3 1/2 Cups plus 3/4 Almond Puree)

1 Cup Almonds
2 Tbsp Agave
1/2 Tsp Vanilla
4 Cups Water

1. Place all the ingredients in a blender and puree on high for one minute or until almond are in tiny pieces.
2. Place a strainer in a large bowl and cover the top of the strainer with cheesecloth (this step is important because the almonds will be in such small pieces that the cheesecloth and strainer need to stop them from going into the milk).
3. Pour the almond milk through the cheesecloth. You may need to do this in stages so the milk can slowly strain through the cheesecloth. It may help taking a spoon to scrape the bottom of the cheesecloth so the milk can pass.
4. Pour the milk and the almond puree into separate containers and refrigerate.
5. Serve.

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 (Serves 4)

1/2 Small Onion, diced
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.

We used these to make this recipe:

T fal Jumbo Wok, Black

Once in a while, when Kenya starts to go a little batty while I’m cooking in the kitchen, I’ll stop what I’m doing to make something with him. Even at 18 months it’s amazing how much he’s capable of doing. He can totally be my co-pilot on this recipe. He helps me peel a banana and plop it in the blender. Then, I’ll wash and scoop the avocado and yogurt into the blender and then let him press the buttons so he can watch it all mix together. His eyes light up so brightly at this culinary achievement. It’s amazing how including Kenya in the process makes him want to enjoy new foods and snack on healthy favorites. Even better, helping Mommy out in the kitchen chills him out a little and takes that crazy baby energy down a notch.
Bananas and avocado are not only monsters of nutrition, but they also make a creamy and delicious combination for babies and toddlers. Avocados are rich in the antioxidants beta-carotene and vitamin C and E while bananas are filled with magnesium and potassium. This puree is so thick and rich, I decided to get all fancy and call it a mousse — yes, we’re so fancy here at weelicious .
I wrote that this recipe makes enough for 3 toddler servings, but after Kenya and I finished making this batch and dug the spatula in the blender for bite after bite, nothing remained at the end….except for the smiles on our faces.

Banana Avocado Mousse (3 Baby Servings)

1 Banana, peeled and chopped
1/2 Avocado, peeled and cubed
1/4 Cup Whole Milk Yogurt
2 Tbsp Rice Milk (you can also use almond, soy or whole milk)

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

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor