When Kenya was a baby, I always wanted to make him dessert. It somehow felt unfair to me that as my husband and I devoured sweet treats, he couldn’t be a part of our fun. I devised this sweet potato pudding in an effort to remedy that. The creamy and light texture of this dish is so smooth, its perfect for babies with or without teeth.
I love cooking with sweet potatoes because they’re in season right now, packed with antioxidant vitamin and phytonutrients, and almost every baby I’ve ever known loves them. When I first took a bite, I couldn’t believe how much it tasted just like the filling of sweet potato pie. You may want to double this recipe because it goes perfect for a baby’s dinner or dessert!

Sweet Potato Pudding (Makes 3 Baby Servings or 2 Toddler Serving)

1 Sweet Potato
1 Egg Yolk
1/4 Tsp Cinnamon
1/4 Cup Rice or Almond Milk
Hot Water

1. Preheat oven to 400 degrees.
2. Bake sweet potato for 1 hour or until fork tender.
3. When potato is cool, remove the flesh and cool (I like to eat the high fiber potato skin as a snack).
4. Whisk the egg with the cinnamon, rice milk and cooled potato until smooth.
5. Pour into a ramekin (or other small baking dish).
6. Place the ramekin in a larger baking pan.
7. Place the ramekin and baking pan in the oven and pour hot water into the baking pan until it reaches halfway up the ramekin (otherwise known as a water bath).
8. Bake for 30 minutes.
9. Cool and serve.

Finally, I have a delicious recipe — that you don’t have to eat with a spoon — for all those little ones without 
teeth. I keep talking to parents whose 12, 13 even 14 month olds still 
don’t have teeth. They really want to move beyond purees, but need a 
recipe soft enough for their little ones to chew (or gum). These spinach 
gnocchi balls are so heavenly that Kenya only got his mitts on 8 or so 
before the grownups had eaten them all up!
This is a recipe that Popeye would be proud of. Packed with spinach 
and creamy ricotta, these little morsels are like soft pillows: 
delicate and so easy to make. You could even serve them with a little 
red sauce, but for easier cleanup, I highly recommend just a little 
sprinkle of parmesan cheese and that’s it!

Spinach Gnocchi (makes 40 small gnocchi balls)

10 oz Block Frozen Chopped Spinach
1 Cup Whole Milk Ricotta Cheese
2/3 Cup Parmesan Cheese, plus 2 tbsp for sprinkling before serving.
1 Egg Yolk
2 Tbsp Flour, plus more for dusting your hands while rolling

1. Defrost the brick of frozen spinach (you can also do this in the microwave).
2. Squeeze ALL of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don’t lose any spinach).
3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is throughly combined.
4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.
5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
6. Bring a large pot of water to a boil for cooking the gnocchi.
7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
8. Using a slotted spoon, remove the gnocchi to a plate or bowl.
9. Sprinkle with parmesan cheese, cool and serve.

Every other morning Kenya and I go through the same routine.
I sit him in his “Lazy-Boy” highchair, strap him in, place his bib around his neck, put his spoon and bowl on his tray and I prepare his breakfast. I show him item number one, usually yogurt with a scoop of fruit puree. He looks at me and presses his lips shut. Basically his way of saying “no way, try again”. Next I show him oaty-protein mash or some other new creation. Again, same reaction.
He looks at me like I’m totally crazy for suggesting that he try one of these dishes before giving him his beloved. I tilt my favorite tiny bowl (I got it on my honeymoon in Italy) which he automatically recognizes towards him and he squeals with such delight you would have thought it was a 10 scoop sundae. No, it’s just his little favorite gem, an egg yolk.
Egg yolks are a fantastic source of vitamin A and iron for babies. I boil a half dozen once a week and keep them in the fridge. This way all I have to do is crack, peel, mash and serve. Who knew this little golden ball could cause such a big smile on a babies face.

*Babies under the age of one should not try egg whites because of
possible allergies. But don’t throw the whites away! I usually pop them in my mouth right then and there or give them to my husband as a healthy morning protein boost.
*You can start giving this recipe to baby around 9 months of age.Egg Yolk (1 Baby Serving)

1 Egg, fully cooked
1 Tsp Water

1. Crack and peel egg.
2. Separate the cooked egg white from the yolk (parents can eat the egg white for a protein boost which you’ll probably need at this early hour).
3. Place the egg yolk in a bowl.
4. Mash with a fork and add water until it makes a thick paste.
5. Serve.

Hard cooked eggs

*This method creates an egg that is fully cooked but still silky, not dry, overcooked and easy to mash

4-6 eggs, any size, white or brown will do

1. Place eggs in a saucepan and cover with water.
2. Bring water to a boil.
3. Turn off stove and let rest for 10 minutes.
4. Remove hot water from eggs and cover with cool water until eggs are room temperature.

I always take pictures of the food I make for the site, but this was a picture I couldn’t resist. This was the first time Kenya tried THE Teething Cookie and devoured it. He had so much fun holding it, eating it, sucking on it and rubbing it on his gums. The best part is that there’s no sugar in them and they’re packed with healthy nutrients. I’ve been giving him one every night after dinner and it’s a great treat before bedtime.

*I wouldn’t start giving these to a baby under the age of 8 months. You always need to be around when baby is eating something they could choke on.

THE Teething Cookie (makes 12 cookies)

1 Egg Yolk, beaten
2 Tbsp Vegetable Oil
2 Tbsp Blackstrap Molassess
1 Tsp Vanilla
1 Tbsp Rice/Soy Milk
3/4 Whole Wheat Flour plus 1 Tbsp for rolling
1 Tbsp Soy Flour
1 Tbsp Wheat Germ

1. Preheat oven to 350 degrees.
2. In a Food Processor or bowl put all liquid ingredients. Blend.
3. Combine the dry ingredients in a seperate bowl and then add to wet ingredients. Blend until mixture forms a ball of dough.
4. Sprinkle whole wheat flour on a clean surface and roll into a square.
5. With a knife, cut into 1 1/2 inch logs.
6. Place the logs on a parchment or silpat lined cookie sheet.
7. Bake for 10 minutes.
8. Cool on the sheet or tranfer to a wire rack.
9. Serve.

When I first made these for Kenya, he wasn’t quite sure what to make of them. Was he supposed to play with them, eat them, toss them on the ground (usually all of the above when it comes to babies and their food). At 11 months, he was just getting introduced to foods HE can hold and put in his mouth.
The second time he tried them, I also offered them to his friend Mateo who was totally into the culinary treat. He popped them in his mouth life cheerios. Next thing you knew we were all eating them, grown ups included. I may even serve them for my next dinner party on an appetizer tray.

Chicken Meatballs (makes 30 1/2 inch meatballs)

1/2 pounds Ground Chicken
1 Egg Yolk, beaten
1/3 Cup Baby Oatmeal Cereal
1 oz chedder, colby or parmesan cheese
1/4 tsp Dried Basil and Oregano
2 Tbsp Olive Oil

1. In a bowl mix all ingredients until combined.
2. Refrigerate for 1 hour or more
3. Rolls small meatballs and place on a parchment lined plate
4. In a saute pan, heat 1 tbsp oil over medium heat
5. Pan sear meat balls until just golden, about 5 minutes, turning once or twice.
6. Cool on a paper towel lined plate and serve.