When I was little there was nothing I hated more then the nights that my parents went out (this was before I was a teenager, mind you). But I dreaded these nights not because they were leaving or that I would have to stuck with a babysitter, but because by 5:30pm, my brother and I would be sitting at the dinner table with our frozen fish sticks dinners in front of us. They were always soggy, drenched in salty breadcrumbs and tasted more like chicken and fillers then fish. In fact, after speaking with many people, it became very apparent to me that fish sticks are a lot of people’s introduction to fish, thus triggering a childhood disdain for fish in general. I knew I couldn’t inflict the same torture on my son.
I had so much fun coming up with this recipe and it was much less expensive buying fresh fish and a big bag of panko then buying a frozen tv dinner with a measly 8 sticks inside.
I’ve also been using a salt free seasoning lately called Vegit (also known as Spike). It’s a really great option when you want to add extra flavor to your little ones dish without a lot of salt. There’s only 15 milligrams of sodium per 1/8 teaspoon and it’s packed with nutritional yeast and dried herbs.
I think these would be great to serve at a little ones birthday party or even better, when you go out and the kids want a special treat.

Fish Sticks (Make 8-10 Sticks)

1/2 Cups Whole Wheat Flour
1/2 Cup Whole Wheat or Brown Rice Breadcrumbs*
1 Tsp Vegit
1 Egg
1/2 Lb. Fish (tilapia, opah or any firm white fish will do), cut into
1/2 inch sticks
2-3 Tbsp Olive Oil

1. Place the flour and breadcrumbs in separate bowls.
2. Whisk the egg in another bowl.
3. First roll the fish sticks in the flour then the egg and finally in
the breadcrumbs. If you keep one hand dry it will prevent your hands and
the fish sticks from becoming clumpy with breadcrumbs.
4. Place on a plate until all of the fish sticks are lightly coated.
5. Heat 1-2 Tbsp of the oil in a saute pan over medium heat.
6. Cook half of the fish sticks for 2-3 minutes until golden.
7. Turn them and cook on the other side for 2-3 minutes or until fully
cooked through.
8. Repeat with remaining oil and fish sticks.
9. Cool and serve.

*You can find both of these items at Wholefoods and many health food stores

Growing up my mother made the most heavenly yellow squash dish that was so simple, yet mouthwateringly delicious. I still make it for myself and 
sometimes I add steamed carrots like I did in this recipe. There are only 3 ingredients, but when they’re packed with this much flavor, why 
would you need anything else?

Yellow Squash & Carrots (8 Baby Servings)

1 Cup Baby Carrots
1 Cup Yellow Squash, sliced
1 Tbsp Onion, chopped

1. Place the carrots in a steamer pot over boiling water for 2 minutes.
2. Add the onion and yellow squash and continue to cook for 4 more
minutes or until vegetables are fork tender.
3. Place the ingredients in a food processor and puree until smooth.
4. Cool and serve.

I knew that spring had finally sprung when I started seeing fava beans
(or broad beans as they’re also known at the farmers market. They’ve been a culinary staple for countries all over the world for centuries, but now more and more Americans use them in cooking. They’re packed with iron, fiber and protein, so they make a really well rounded dish for babies.
Although it can be time consuming to shell them, I believe it’s worth the effort. If you’re really lucky, you can find them shelled at most farmers markets for a small extra charge For some parents it’s well worth the extra fee.
When I first made this recipe, it was strictly a puree. You can serve it to baby that way and then spread what’s left on a piece of baguette or toast for yourself.
I had some gorgeous yellow squash and decided to add it to the puree which made it even creamier and lighter. Mix it with quinoa, rice or another grain and you have a complete protein for your baby. Kenya gobbled this one up.

Fava Bean Puree (8 Baby Servings)

1 Cup Fava Beans, shelled (you will have a little over 1/2 cup after
they’re shelled)
1 Cup Yellow Squash, chopped
1/2 Clove Garlic
2 Tbsp Yogurt
1/2 Tsp Lemon Juice

1. Cook the fava beans in a pot of boiling water for 1 1/2 minutes.
2. While the beans are cooling, place the squash and garlic in a steamer
pot over boiling water and cook for 4 minutes.
3. When the beans are cool, peel the outer layer off.
4. After the beans and squash have cooled, place all the ingredients in
a food processor and puree until smooth.
5. Serve.

*I added quinoa to the picture attached to this recipe.

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.



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When I was little and my Mother couldn’t deal with making us dinner, we would head to McDonald’s. I was never a burger girl. No, I loved 
chicken nuggets with all the sticky, sugary sauces. When I think about 
all the artificial fillers that go into them and how many boxes I ate 
over the years, it makes me want to gag. 
I still love chicken nuggets, and didn’t want to deprive Kenya of the pleasure of them, but I wanted to make a healthier version 
that everyone in our family would love.
 I had a ton of fun testing this to find the perfect easy recipe. I 
wanted them to have tons of flavor without being fried or packed with 
salt.
By buying organic, free range chicken (Rosie’s is my favorite), 
you’re making a gourmet nugget for the family. 
My husband doesn’t eat chicken, but he’s also my most honest tester. 
When I tell you he scarfed these up at dinner last night, I could only 
smile to myself in delight. Between him and Kenya, they disappeared 
immediately.

Chicken Nuggets (make 20 nuggets)

3/4 Cup Whole Wheat Panko*
1 Tsp Garlic Powder

1 Tsp Italian Herbs

1 Chicken Breast, boneless and skinless, cut into chunks

1 Egg
Olive or Canola Oil Spray

*I got the whole wheat panko and Spectrum Canola and Olive Oil spray 
at Wholefoods. Most health food stores carry these ingredients. You could substitute breadcrumbs and oil in a spray canister if needed.



1. Preheat oven to 400 degrees.
2. Place the panko, garlic powder and herbs in a food processor and blend until 
fine.
3. Place the crumbs in a bowl.
4. Beat the egg in a separate bowl.
5. Dip the chicken chunks in the eggs and then in the breadcrumbs. Keep one hand clean for rolling in the breadcrumbs. Make sure the 
chicken chunks are completely covered.
6. Place on a parchment lined baking sheet.
7. Spray each piece with oil.
8. Bake for 18-20 minutes.
9. Cool and serve.

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