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.

Meatloaf is THE all-American food. I always think of it as the dish that you either love or absolutely hate. I’ve also seen hundreds of recipes for it and people are extremely passionate about what they think does and doesn’t belong inside. My mother must have used an entire bottle of ketchup on hers. I’ll refrain from commenting.
My version of meatloaf is perfect for the whole family, but especially for your little one. The best part is they’re cooked in mini muffin pans, so they only take 20 minutes to bake. I pack mine with vegetables and since there’s no salt or sugary ketchup, I add some cheese which makes every bite taste heavenly. Kenya had such a grin on his face when I gave him his first one. He tried to shove the entire thing in his mouth, but luckily I cajoled him into letting me cut it up.

Cheesy Turkey Meatloaf Bites (24 Mini Bites)

1 Zucchini, chopped
1/2 Cup Onion, chopped
1/2 Cup Red Bell Pepper
1/2 Cup Baby Carrots (about
1 Egg, beaten
1 Garlic Clove
1 Tbsp Worsteshire Sauce
1 Tsp Italian Herbs
1/2 Cup Bread Crumbs (whole wheat, preferably)
1/2 Cup Cheddar Cheese, white or orange, shredded
1 Lb. Ground Turkey (93% lean ground meat)

1. Preheat the oven to 375 degrees.
2. Spray a nonstick mini muffin tin with vegetable oil cooking spray or grease with oil.
3. Place all of the ingredients, except the turkey, in a food processor and pulse until everything is combined and the vegetables are in tiny pieces.
4. Place the ground turkey and vegetable mixture in a bowl and throughly combine (using your hands is the easiest way to do it).
5. Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
6. Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes.
7. Cool and serve.
garlic, worsheshire sauce, bread crumbs

It’s funny to me how one day Kenya has no interest in a certain food and the next he can’t get enough of it. Two months ago, right after his 1st Birthday, I made him an omelette. I had seen my friend Diane giving one to her son and he was lovin’ it. That afternoon, I made a gorgeous fluffy omelette for Kenya, cut it into pieces and put it on his tray. He proceeded to hold it in his hand and drop it on the floor, piece by piece. Considering the fact that he loves egg yolks, I was kind of shocked. Yesterday, I decided to give it another try. Kenya couldn’t chew fast enough. He loved it. He was singing to the omelette, dangling it into his mouth — it was cracking me up. For parents with finicky eaters, this will hopefully be a home run and it’s also a good lesson that if your little one doesn’t like something, you can always try it again at a later date. Sometimes you just have to let their palettes develop at their own pace.
Eggs are a wonderful source of protein, Vitamin A and iron. If you serve the omelette with a Vitamin C food such as kiwi, your baby’s body will absorb the iron more readily. You can even finely chop vegetables or add a little cheese as I did to give it more flavor.

Baby Omelette (1 Baby Serving)

1 Organic Egg (we buy ours at our local farmer’s market, but every supermarket should carry organic eggs)
1 Tsp Whole Milk
1 Tbsp Cheddar Cheese, shredded (you can use other types of cheese)
1 Tsp Butter or Oil

1. Whisk the egg and milk in a bowl with a fork until throughly combined.
2. Melt butter in a 6 or 8 inch omelette pan over medium heat (approximately 30 seconds) making sure it coats the bottom of the pan. As soon as the butter stops bubbling (and before it starts to brown), slowly pour in the egg mixture.
3. Pour in the egg mixture tilting the pan to spread it evenly. Let eggs firm up a little, and after about ten-seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
4. Continue to cook for another minute or so until the egg mixture holds together. Do not let the underside of the eggs brown.
5. Sprinkle the top with the shredded cheese and with a spatula, gently fold the omelette in a half moon shape.
6. Continue to cook another 30 seconds or until the omelette is throughly cooked through.
7. Cool, cut into bite size pieces and serve.