Good for the heart, good for the soul….good when everyone in our household has been sick for 6 days straight! Poor little Kenya got a bronchial infection at one of the kid play spaces (a.k.a “germ factories”) I take him to and within days everyone in our house was down for the count. Since there’s little you can do medicinally for kids Kenya’s age, out came my homemade ginger-lemon-honey tea (I’ll post this drink recipe tomorrow) and my personal favorite, chicken noodle soup.
Almost nothing seems to taste good when you’re sick, but there’s something about chicken noodle soup that always makes you feel better. For years doctors have deemed it medicinal and I have to agree. I always considered my recipe for chicken soup fast, easy and fresh, but I became a true pro at making it day after day this week to feed my “patients”. Chocked full of carrots, celery and leeks, I got smart this time and made a huge batch for the freezer for the next time we’re all down for the count.

Chicken Noodle Soup (Make 12 Toddler Servings)

32 Oz Chicken Stock, preferably low sodium
2 Carrots or 3/4 Cup, chopped
1 Celery Stalk or 1/3 Cup, chopped
1 Leek or 3/4 Cup, halved and sliced thin
1 Large Chicken Breast
2 Tsp. Vegit
3/4 Cup Fine Egg Noodles

1. Heat chicken stock in a large pot over a high heat and bring to a simmer.
2. Add the carrots, celery, leeks, chicken breast and vegit. Cook for 12 minutes.
3. Remove the chicken breast and cool. Then tear or chop into bite size pieces.
4. Add the egg noodles to the broth and cook for 6 minutes.
5. Add the chicken to the soup.
6. Cool for little ones and serve.

I don’t think there’s any good name for this recipe — believe me, I’ve been racking my brain for something better. Millet sounds like some small bug that you might have found in your bed at camp in the 6th 
grade or maybe a hairdo that is short on the sides and long in back. In reality, millet is a delicious grain that doesn’t seem to 
appear in too many recipes, but is fantastic for little ones. Kenya 
loved it so much, I got totally inspired and came up with several 
recipes using it.
These millets cakes are easy to prepare and take only minutes to cook. 
Their nutty flavor comes out even more when you add a yogurt tahini sauce for your little one to eat with it. Millet is one of the least allergic and most digestible grains. It’s 
nearly 15% protein, contains high amounts of fiber and B-complex 
vitamins and is a perfect in a gluten free diet. When you’re making 
the millet recipe below you might think you made it wrong because it’s 
very sticky. Don’t fret, you made it perfectly! The millet needs to be a 
little sticky in order to form the patties.
These are a great choice to serve in the summer, for parties, or for play dates, especially when 
it’s your turn to give the neighborhood kids dinner and you want 
to make something special.
And I’m all ears for better names for this recipe, so don’t be shy, send me suggestions. I’d love to hear them!

Millet Patties (Makes 16 Patties)

I Cup Water
1/3 Cup Millet
1/4 Cup Onion, chopped
1/4 Cup Red Bell Pepper, chopped
1/4 Cup Carrots, chopped
1 Garlic Clove
2 Tbsp Olive Oil
1/2 Tsp Italian Seasoning
1 Egg, beaten

1. Bring the water to a boil in a small pot.
2. Add the millet, cover and reduce to a simmer for 45 minutes or until fluffy and a little sticky.
3. Place the onion, bell pepper, carrot, garlic and italian herbs in food processor and pulse and until vegetables are in tiny pieces.
4. Heat 2 tsp of oil in a medium saucepan over medium heat and add the vegetables. Saute until for 3-4 minutes or until vegetables are soft.
5. Place the millet, vegetables and egg in a bowl and throughly combine.
6. Place 1 tbsp of the mixture between your hands and make patties. (You may need to moisten your hands with water so they don’t get too sticky).
7. Once all the patties are made and resting on a plate, heat 1 tbsp or oil in a saute pan over medium heat and saute the patties for 2 minutes on each side or until golden.
8. Cool on a paper towel lined plate and serve.

I think one of the most fun but also scary things about cooking is diving 
into recipes of different cultures. I have to admit, when I walk 
into Thai or Indian grocery stores I feel totally lost. There are so 
many interesting ingredients that I’ve never used before. I can’t tell 
you how many times in the midst of my test-cooking I’ve opened a little jar of something like red 
curry paste, eaten a spoonful and immediately had my face turn beet 
red, sweat starting to drip down my face. But after a bit of experimentation, you can find a whole new world of delicious flavors to expand your and your little one’s palette.
This chicken cur-wee is a perfect introduction for toddlers to try a 
dish that has a tiny bit of heat, but no overwhelming spice. The flavors 
are incredibly complex, yet it only takes minutes to prepare. The 
green curry paste is made of herbs such as lemongrass, galangal and 
green chiles. When it’s infused into the coconut milk, it takes on a 
sweet flavor which is perfumed with flavorful herbs. The best part is 
that you can buy it at most grocery stores, so you don’t need to go to 
a specialty store to pick it up.
I wasn’t sure how Kenya would react to this dish, but he loved 
it, I mean he LOVED it!


Chicken Cur-wee (10 Toddler Servings)

1 Cup Coconut Milk
2 Tsp Green Curry Paste
1 Cup Potatoes (I used Yukon Gold), cut in bite size cubes
1/4 Cup Onion, diced
1/3 Cup Carrots, diced
1/3 Cup Peas (you can use frozen peas)
1 Chicken Breast, cut in bite size pieces

1. Place the coconut milk and curry paste in a medium saute pan over high heat. Whisk them together until combined.
2. Add the potatoes, bring to a boil, reduce to a simmer and cover.
3. Cook for 4 minutes.
4. Add the onion and carrots, cover and cook for 3 minutes.
5. Add the chicken, cover and cook for 4-5 minutes or until all the vegetables are fork tender and the vegetables are cooked through.
6. Cool and serve.

I’ve been getting tons of emails from parents asking for cake recipe ideas for 1st birthday parties. I still find it amazing how one’s family’s social calendar completely changes after one has a kid. Our weekend schedules are packed with kids’ birthday parties whereas we used to get invited to them about twice a year. Birthday parties for little ones can be loads of fun, but the last thing a parent wants on the ride home is their little one on a sugar high from all the birthday cake.
These carrot cupcakes are delectable. They’re made with agave nectar instead of sugar. Agave nectar comes from the agave plant. It is a sweet liquid with a consistency a bit smoother than honey. Agave is also low on the glycemic index and is metabolized by your body slower than sugar so it has a less severe effect on blood sugar fluctuations. You can find it at any health food store and I bet you’ll find many ways for it to replace sugar in your kitchen.
Instead of baking one big cake, I prefer to decorate a platter with tons of cupcakes. I think this is ultimately more fun for the kids (and parents) since they all get their own cupcake they can decorate with nuts, sprinkles or whatever suits their fancy. It’s also a good way to manage portion control. Anyway these are a blast to make for a birthday or any special occassion and heavenly tasting to eat!


Carrot/Pineapple Cupcakes with Cream Cheese Icing (Make 14 Cupcakes)

1 Cup Flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
3/4 Cup Agave
1/2 Cup Vegetable Oil
2 Large Eggs
1 1/2 Cup Carrots, peeled and shredded
1/4 Cup Pineapple, drained, crushed in juice

1. Preheat oven to 350 degrees.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
3. Using a mixer, beat the agave, oil and eggs until throughly combined.
4. Slowly add the dry ingredients to the wet ingredients. Scrape down the sides of the mixing bowl.
5. Add the carrots and pineapple and beat until all the ingredients are throughly combined.
6. Line 14 1/3 cup muffin cups with paper liners.
7. Scoop batter into cups, filling 3/4 full.
8. Bake for 30 minutes.
9. Cool (cupcakes can be made 1 day ahead, cover and store at room temperature).
10 Spread top of each cupcake with 2 tablespoons of cream cheese icing and serve.

Cream Cheese Icing (Make 2 Cups)

1 8 oz Package Cream Cheese, room temperature
1/2 Cup Butter, room temperature
4 Tbsp Agave Nectar
1 Tsp Vanilla

1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
2. Spread on cupcakes.

When I was growing up in Kentucky, going every summer to the “U-Pick” farm with my grandfather was a ritual. He would take me, my little brother and cousins to Stumblers Orchard and we would pick whatever was fresh and in season. There was nothing like picking watermelons, strawberries and corn, all so sweet and delicious. I can still remember looking for the perfect fruits and vegetables to put in our baskets and then bring our bounty home to my parents. My grandfather would pick bushels of fruits and vegetables and freeze them so we could have plenty all through the winter.
Succotash is one of those southern dishes that evokes wonderful memories of summer. 
Corn, lima beans, carrots, red peppers and more fill this dish. This recipe is simple to prepare and packed with vitamins and minerals. Your little one will love the bright colors that comprise the dish and you’ll know they’re getting plenty of nutritious vegetables in this sweet treat.

Succotash (Makes 12 Toddler Servings)

8 Baby Carrots
1/3 Cup Red Pepper, chopped
1/2 Cup Corn
1/2 Cup Lima Beans
1/3 Cup Tomato, peeled and chopped (or canned organic)
2 Tbsp Whole Milk

1. Place the baby carrots and red pepper In a steamer pot over boiling
water for 4 minutes.
2. Add the corn and lima beans and steam another 3 minutes or until
all the vegetables are fork tender.
3. Place all the ingredients in a food processor and pulse (DO NOT PUREE!) until little pieces of vegetable remain.
4. Cool and serve.

*If you have a baby under the age of one, and you want to make this
dishes, just replace the milk with the water in the steamer pot and
puree it a little longer.



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

I feel like “eat your greens” rings through my ears when I’m cooking. Didn’t everyone have a parent who said that to you as a child at the dinner table?! Well, here I am now, the parent, trying to get my son to eat his greens. He’s actually amazing about it. I don’t think he knows yet that it’s a right of passage as a kid to deny them whenever possible.
The mix of vegetables in this puree is colorful and bursting with vitamins and minerals. I added the carrots and sweet potatoes to give it a little more body and sweetness. Even a baby who turns his or her nose up at greens will love this mix.

“Eat Your Greens” Puree

1/2 Cup Sweet Potatoes, peeled and cubed
1/2 Cup Baby Carrots, chopped
1/2 Cup Green Beans, ends removed
1/2 Cup Broccoli Florets
1/2 Cup Peas, fresh or frozen

1. Put sweet potatoes and carrots in a steamer over boiling water, cover and cook for 2 minutes.
2. Add remaining ingredients and steam for another 3 minutes or until fork tender.
3. Put in a food processor and puree.
4. Cool and Serve.

Nothing makes Kenya happier then his oranges vegetables and since they’re both packed with beta-carotene, an antioxidant which protects skin and the lining of the intestines, lungs, nose and throat, it makes Mommy happy too.
These are three staples that I always have in the kitchen, so it’s quick and easy to prepare when you realize that you don’t have a meal in the house for baby to eat.

Chicken with Sweet Potato and Carrots (12 Baby Servings, freeze)

1 Chicken Breast
1 Sweet Potato, peeled and cubed
15 Baby Carrots

1. Place the chicken breast in a steamer pot for boiling water for 3 minutes.
2. Add the sweet potato and carrots for another 5 minutes until all ingredients are tender and chicken is cooked through.
3. Put ingredients in a food processor and puree until smooth.
4. Cool and serve.

One of my favorite flavor combinations is found in the Moroccan dish known as “tagine”. It’s also a cooking vessel in which you put meat, vegetables, spices, cover and roast it for an hour or so. There are few restaurants that make it, so I decided to prepare the baby version for Kenya.
This is one of those dishes that I thought “there’s no way he’s going to like it”. When I tell you that he acted like a little piggy snarfing it down. I think the combination of the chicken, apricots and the mellow spices turned him on. And of course watching me cook and taste it made him want to be part of the fun even more.

*Feel free to to double the chicken breast or thighs if you don’t want to buy 2 different cuts

Chicken Tagine with Apricots (16 Baby Servings, freeze 1/2)

2 Chicken Thighs, skinless
1 Chicken Breast, boneless and skinless
15 Baby Carrots
1 Tbsp Onion, chopped
1 Garlic Clove, peeled
1 Zucchini, chopped
1/2 Cup Chopped Organic Tomatoes, canned or fresh
1/8 tsp Cinnamon
1/8 tsp Cumin
1/2 tsp Ginger or 1/4 tsp dried
2 Tbsp Apricot Puree

1. Put chicken. carrots, onion, garlic and zucchini in a steamer pot over boiling water.
2. Steam for 8 minutes or until chicken is cooked through.
3. Remove chicken from the bone and put with remaining ingredients in a food processor.
4. Puree for 2 minutes or until smooth.
5. Cool and serve.