I’m extremely excited and honored to be co-hosting Pregnancy Awareness Month in May with Ricki Lake and Josie Maran. Through PAM, co-founders Anna Getty and & Alisa Donner aim to empower pregnant women and new parents with information, “how to” ideas and inspiration to incorporate PAM’s four key initiatives – education, exercise, nutrition & wellness and nurture– into their life routines and to show how easy it can be to make healthy changes in their lives, for themselves, and their children.

I often see Anna at our local farmer’s market and I know how much she loves cooking for her family. Because we both happen to be in the baby food making stage with our second children, Anna sent me this recipe and told me that her entire family enjoys eating it. I knew Chloe would be delighted with it, but I was curious to see how my 3 year-old Kenya would react. I put some in his school lunch the other day and was psyched when the container I put it in came home completely empty. My husband finished off what little remained in the fridge, so this puree delivers as promised!

Apple Fennel Puree (Make 6 Baby Servings)

1 Fennel Bulb, fronds removed and fennel bulb (the white part) chopped
2 Apples, peeled, cored and chopped (I like to use Gala, Pink Lady or Fuji apples)

1. Place the fennel in a steamer pot over boiling water and cook for 4 minutes.
2. Add the apples to the pot and cook for an additional 3-4 minutes or until fennel and apples are fork tender.
3. Place the mixture in a food processor and puree.
4. Serve.

Every Sunday at our local farmer’s market, I buy a whole chicken from the great folks at Healthy Family Farms (we also get our eggs from them). I like to make a Simple Roast Chicken every Sunday, but several weeks ago the farmer that sells the me chickens asked if I had ever tried cooking a whole chicken in a slow cooker. I had not. I listened as she told me just how easy it was to prepare, but I was still in disbelief at how simple her description was. No oil? No butter? No broth? Just a few herbs, lemon and salt? Really?! I immediately went home that afternoon and with practically no effort, prepared a chicken that was about as good as any I had ever tasted. My whole family was wide-eyed as we took our first bites — the chicken was moist, tender and juicy and the consistency is almost like pulled pork because the meat literally falls off the bone.

This recipe is embarrassingly simple and incredibly healthy, but the best part is that it essentially cooks itself. There’s almost no work involved, and I love that I can cook a whole chicken and then keep the meat in the fridge to make Weelicious Mac, Chicken and Cheese Bites, Chicken, Bean and Cheese Quesadillas or Chicken and Rice Burritos throughout the week!

Not only did Kenya, our friends, my hubby and I fall in love, but guess who ate more then her fair share of chicken? That’s right, baby Chloe. She was like a little chicken eatin’ machine, putting piece after piece into her mouth.

If cooking a whole chicken has always seemed daunting to you, try this version. It’s so simple, you’ll have a hard time finding reasons not to. Check out this video if you want to see how we did it.

Chicken in a Crock Pot (Serves 4)

1 4 Lb Whole Chicken
2-3 Thyme Sprigs
1 Lemon, cut in half
Salt (preferably kosher salt)

1. Stuff the chicken with the thyme and lemon halves and sprinkle the outside with salt.
2. Place the chicken in a crock pot (also known as a slow cooker).
3. Place the cover on the crock pot and cook on high for 2 hours (2 1/2 hours for a 5 pound chicken).
4. Using a meat thermometer, make sure the chicken is cooked to 160 degrees (the times on different slow cookers may vary).
5. Allow the chicken to rest for 10 minutes before cutting it into pieces (this allows the juices to redistribute and the chicken to remain extremely juicy).
6. Serve.
*The skin on the chicken won’t be golden because this is more of a steaming method, but the meat will be outrageously moist, tender and juicy.

One of my (many) favorite breakfasts growing up was cheese toast. In our house most mornings, the words “cheese toast” were mentioned as often as “cereal” would be for most other families. Not only was it one of my favorite things to eat, but I also liked to make it myself. Though I didn’t realize it at the time, this was probably one of my very first ventures into cooking. I used to love pulling the whole wheat bread out of the fridge and sprinkling on the cheese, then my mother would place the slices under the broiler for me. In less then 2 minutes I would have a high protein, high carbohydrate breakfast that I would devour.

I don’t know why I haven’t made this recipe for Kenya and Chloe sooner. Watching Kenya sprinkling the cheese on his own slices of bread and popping them into the oven for him made me feel like my mom must have watching me “cook” for the first time. Maybe I never made it with him before now because cheese toast sounded too simple. Then again, kids certainly don’t require complicated when it comes to their taste buds, so this is a perfect breakfast choice! Try it with your little ones.

Cheese Toast (Serve 2)

4 Slices of Bread (I used Mini Pumpernickel Bread, but you can use anything you enjoy)
1/4-1/2 Cup Cheddar Cheese, grated (the amount of cheese depends on the size of the bread)

1. Preheat broiler.
2. Sprinkle about 1 tbsp of cheese (2 tbsp if you’re using a regular slice of bread) on pieces of bread.
3. Place the cheese toasts on a baking sheet and place under the broiler for 1-2 minutes or until cheese is bubbly.
4. Serve.

One of Kenya’s favorite snack foods is Trader Joe’s “Nothing But Bananas, Flattened”. As the name clearly states, there’s nothing in them except for bananas. As much as I truly adore Trader Joe’s, I wanted to see if I could save a little money and make a similar version to this treat on my own. When I tell you my attempt took no effort or time, I mean it. All I did was slice the bananas, lay them on a cookie sheet and bake for just over an hour. It was so easy and I think they’re even better than the Trader Joe’s version.

But, don’t take my word for it. Let your family do a taste test and see for yourself. When Kenya saw these come out of the oven, he proceeded to eat the entire tray’s worth. Good thing I had more bananas on hand to make another batch!

P.S. This is a great teething snack for babies.

Banana Flats (Makes Approx. 12 Strips)

2 Bananas

1. Preheat oven to 250 degrees.
2. Slice the bananas lengthwise into 1/8 inch strips.
3. Place the banana strips on a Silpat or parchment lined baking sheet and cook for 1 hour and 15 minutes.
4. Cool and serve.

We’re big on making smoothies in our house. Frankly, I don’t know many kids that object to tossing foods in a blender and then getting to press the “on” button to pulverize them. As I’ve said time and again, if you want to get your kids to eat food that’s good for them, get them involved in the preparation process. Making smoothies is one of the most perfect, fun and simple opportunities to do just that.

Recently, Kenya and I have been switching things up a bit in the drink department and making lassis instead of smoothies. A lassi is a Southeast Asian yogurt-based drink containing milk, honey and/or spices. It’s technically not a smoothie, but you’ll never know that from the way it tastes. I thought that adding cumin (a traditional lassi ingredient) might be a bit too bold for this recipe, so I opted instead for a bit of lime zest and loved the refreshing result.

So, power up the blender, grab your little one and have a great time preparing a uniquely delicious and nutritious treat for the whole family.

Tropical Lassi (Makes 3-4 Servings)

1 Cup Blueberries (fresh or frozen)
1 Cup Mango, chopped (fresh or frozen)
1 Tsp Lime Zest
1/2 Cup Yogurt
1 Cup Milk (you can use rice, almond, soy or cow’s milk)
1 Tbsp Honey
12 Raw Almonds
1 Large Handful of Ice

1. Place all the ingredients in a blender on high and puree for 1 minute or until smooth.
2. Serve.

I don’t know many kids who don’t like macaroni and cheese. Come on, cheese and pasta, what’s not to like? I love making my own mac and cheese, but even for someone like me who wants to make everything homemade, it’s not always easy. Between cooking the pasta, making the sauce and then baking it, the process can take time that many mothers (including myself), just don’t have! But as time consuming as the homemade kind can be, I just can’t break down and buy the powdered cheese, boxed version, no matter how easy it may be to prepare.

If you have a rice cooker (and I hope you do because it is one of the great kitchen time savers), this recipe is going to change you and your kid’s world! All you have to do is put all of the ingredients into the rice cooker and let it do all the work for you. The best part is that you can tailor this recipe to your child’s favorite tastes and flavors. For example, if you want to give it some added nutrition, just add an array of veggies. This is also a great way to involve your kids in cooking since they can have fun placing all of the ingredients in the cooker.

Now, what are you going to do with all of that time you just saved being a kitchen hero to your kids?

Rice Cooker Mac & Cheese (Serves 4-6)

2 Cups Pasta (I used macaroni, but you could also use rotini, faralle or bite size pasta)
1 1/2 Cups Chicken Stock (I use low sodium stock)
1 Tsp Salt
1 Cup Whole Milk
1 1/2 Cups Cheese ( I use a 3 cheese blend of cheddar, mozzarella and monterey jack)

* Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or frozen peas. Do so in step #2.

1. Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
2. Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 20 minutes (25 minutes if you want it to have a crust on the bottom).

*Rice cookers can cook at different heats, so make sure to check the mac & cheese after if cooks for 30 minutes once or twice.
3. Serve.

We used these to make this recipe:

Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White

As much as possible on weelicious, I enjoy coming up with recipes that are super easy, fun and fast. With each one I try and put myself in the shoes of parents that have never entered a kitchen before having kids. I think these Apple Butter Turnovers fit the easy, fun and fast criteria. They are really simple to make, especially if you’ve made pie crust before. But if you haven’t, that’s OK. Just buy a box of ready-made pie crust and no one will know the difference. You can make things even easier and buy a jar of apple butter, but I have to say that making your own is incredibly satisfying and requires nothing more than cooking a few apples until they’re chunky and tender.

When I was a kid, I had a major thing for McDonald’s apple pies. They were crispy, sweet and I loved getting to hold the little pie in my hand (I’m starting to worry that between yesterday’s Crispy Onion Rings recipe and today’s post, you guys are going to think I was raised in fast food joints!). These days, I avoid fast food, but when these came out of the oven and I took the first bite, I was elated that I would be able to let Kenya experience the great taste of one of my favorite childhood food memories, without exposing him to a whole host of ingredients I don’t want him eating.

Well, he loved them. No doubt these will be a huge hit with your kids too, and then you can consider them your own version of “fast” food.

Apple Butter Turnovers (Makes 8-10 Small Turnovers)

8 Tbsp Butter, chilled and cubed
8 Tbsp Shortening or Lard, chilled and cubed
2 1/2 Cups All Purpose Flour
1 Tsp Salt
5-6 Tbsp Ice Water
1 Tbsp Honey
1 Tbsp Water
Apple Butter

*If you’re using pre-made pie crust, skip ahead to step #5.

1. Place the first 3 ingredients in a food processor and pulse until it resembles coarse cornmeal.
2. Sprinkle 1 tbsp of the water in the food processor and pulse a few times until the dough starts to come together.
3. Place the dough on a piece of parchment or plastic wrap and gather the dough into a ball and flatten into a disk.
4. Refrigerate the pie crust dough for 30 minutes or until chilled.
5. Roll out the dough 1/4 inch thick.
6. Using cookie cutters, cut out turnovers into desired shapes (If you are making 8 turnovers, you need 16 cut-outs, one for the top and one for the bottom).
7. Place one cut-out on a parchment or silpat lined baking sheet, top with 2 tsp of apple butter (depending on the size of your shape) leaving a 1/4 inch border around the cut-out.
8. Combine the honey and water together in a separate bowl.
9. Brush the 1/4 inch border with the honey water, place matching pastry shape on top of the apple butter and using the tines of a fork, gently press down to seal the dough.
10. Brush the remaining honey water on top of each turnover.
11. Using the tip of a knife, cut several slits through the dough (to allow ventilation).
12. Bake at 400 degrees for 20 minutes.
13. Cool and serve.

When I was a kid I loved onion rings. Whenever we went to Burger King they were a “must order”. Biting through the crisp fried crust into tender sweet onions is definitely a cherished food memory of mine. Little did I know (or care) at that age, how unhealthy fast food was. Now that I’m a mom though, I’m doing my very best to avoid fast food at all costs!

It always shocks me that my son, Kenya, will eat both raw and cooked onions like they’re candy. I can’t tell you how many times he has picked raw onions as a snack over, say, raisins, but I guess that’s why we all have different palates and tastes. I figured Kenya would love onion rings if given the chance, but since I’m not taking him to fast food joints any time soon, I tried making some at home for him using sweet onions. To keep them healthy, I tried baking them instead of deep frying the rings.

I have to say I was impressed with the results and Kenya was simply in heaven. I’m pretty sure the smile on he had on his face as he sat there munching away was the same one his Mommy had back when she was a little girl delighting in a much unhealthier version!

Crispy Onion Rings (Serves 4)

1 Large Sweet, Vidalia or Maui Onion
3/4 Cup Buttermilk
2 Tsp Salt, divided
1 1/2 Cup Plain Breadcrumbs (I used whole wheat)
Canola Oil Spray

1. Preheat oven to 425 degrees.
2. Cut onions into 1/2 inch rounds and separate into rings.
3. Whisk buttermilk and 1 tsp salt into a bowl.
4. Place breadcrumbs in a separate bowl and add another tsp salt.
5. Dip onion rings in buttermilk mixture and then dredge in breadcrumb mixture covering both sides of the onion completely (make sure to use one hand for wet dipping and one hand for dry dipping so you don’t get soggy, clumpy breadcrumbs and messy fingers).
6. Place onion rings on a oil sprayed baking sheet (I lined the cookie sheet with foil for easier clean up).
7. Lightly spray the onion rings with oil cooking spray.
8. Bake for 20-25 minutes, turning once halfway through, until lightly browned.
9. Serve.

We love eating fruit chips from the grocery, but they’re really expensive and you get such a small amount in each bag that I was determined to find a better way to enjoy this awesome snack. I’ve been buying gorgeous pears and apples at the farmer’s market lately, and I decided to try my hand at homemade fruit chips. While I cut away, Kenya had a blast laying them out on the baking sheets before we popped them in the oven. I had to make sure I sliced fast because for every piece Kenya laid out, at least two made their way into his mouth!

If I were you, I would pull out all your cookie sheets and layer them up with lots of fruit because when your family tastes this recipe, they’re going to go fast.

Pear & Apple Chips

2 Pears
2 Apples

1. Preheat oven to 250 degrees.
2. Using a mandoline, thinly slice the apple and pears into “chips” ( I love my hand mandoline, but you can also cut them with a knife into thin slices if you don’t have one).
3. Place the slices on a Silpat or parchment lined baking sheet making sure not to over lap the pieces.
4. Bake for 1 hour, turning the “chips” halfway through (if you live in a humid climate, they may take a bit longer).
5. Cool and serve.
*You can place several cookie sheets in the oven at the same time if you want to make a large amount.

As I’ve written here many times before, we love hummus. Actually, I find most kids really enjoy the smooth creaminess of hummus as a spread on sandwiches, as a dip for veggies or just on it’s own. Traditional hummus is made from garbanzo beans, tahini, olive oil and lemon juice, but there’s no reason that you can’t get creative and come up with an array of new hummus flavors using different types of beans or nuts.

For this recipe, I wanted to do a Mexican inspired hummus with flavors I know my family likes, so I chose pepitas (pumpkin seeds), black beans, cumin and cilantro. And just to keep everything homemade, instead of buying fried chips at the store, I decided to make my own healthy, crispy ones. Both dishes are easy to make and kids have fun breaking up the tortillas into chips themselves.

Whether you’re inviting friends over for a party, want a protein-packed school lunch box snack for your little one or just need something healthy and delicious to nibble on throughout the day, this Mexican hummus delivers. Olé!

Black Bean Hummus with Toasted Corn Tortillas

1/3 Cup Pepitas (pumpkin seeds)
1 Small Garlic Clove
1 15 Oz Can Black Beans, rinsed and drained
3 Tbsp Olive Oil
2 Tbsp Water
Juice of 1/2 a Lemon
1/2 Tsp Cumin
1/4 Tsp Salt
1/4 Cup Cilantro, chopped (you can use the stems — they have tons of flavor)

1. Place the pepitas in a dry sauté pan and toast over low heat for 5 minutes, stirring halfway through, or until the pepitas start to turn golden.
2. Place the pepitas and garlic clove in a food processor and pulse for 1 minute.
3. Add the remaining ingredients and puree until smooth.
4. Serve.

Toasted Corn Tortillas

1 Package Whole Corn Tortillas (about 12)

1. Preheat oven to 350 degrees.
2. Place corn tortillas directly on oven racks and toast for 15-20 minutes or until crisp and golden.
3. Serve whole or broken into chips.