The farmers’ market right now is sample heaven. One of the best parts about Sunday mornings for me is that I get a morning off and don’t have to cook breakfast for my son OR my husband. That’s because most farmers’ markets feature tray after tray of freshly cut-up fruit and vegetable samples that farmers are begging you to try (of course so you’ll actually buy a bag full of their produce, but how can you resist?!).
Stone fruit (any fruit with a seed in the middle such as apricots, peaches and plums) at this time of year is incredible. Last summer when Kenya was just starting purees, I made this for him every few days. This luscious puree of white peaches and pluots ( a hybrid of plums and apricots which is 3/4 plum and 1/4 apricot to be precise) is heaven for babies.
The main difference between yellow and white peaches, besides the color, is that white peaches are generally sweeter. Pluots are known for their super sweet flavor, juiceiness and for being rich in Vitamin A.
You can really use any type of stone fruit for this recipe such a nectarines, plums, apricots or yellow peaches. If your baby is in the puree stage right now you’re so lucky because purees don’t get anymore beautiful and delicious than this one.

White Peach and Pluot Puree (Make 8 Baby Serving, freeze half)

2 White Peaches
2 Pluots

1. Using a knife, make an X at the bottom of the peaches and pluots, just cutting through the flesh. Make sure to leave them whole.
2. Place the fruit in a steamer pot over boiling water for 2-3 minutes or until the skin starts to peel back from the fruit.
3. Let the fruit cool for a minute or two. Peel all of the skin off the fruit (if you’re using ripe fruit, it should come right off).
4. Cut the fruit into large chunks, discarding the pit and place in a food processor.
5. Puree until smooth.
6. 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.

The name of this recipe sounds like something you would get at a five star restaurant. Sometimes I like to think of my kitchen as Kenya’s gourmet digs and he’s my best customer. Don’t our kids deserve to eat only the finest, freshest food possible?
Our pediatrician had recommended that we wait for 2 years before feeding Kenya nuts. Through my research I found that if you don’t have food allergies in your family, tree nuts (almonds, walnuts, pine nuts, etc..) Should be a good choice (avoid peanuts until age 3). The day after Kenya’s first Birthday, I pulled out the jar of raw almond butter and put a dab on a spoon. I placed the tiniest drop on his lips and waited, praying that he wouldn’t go into anaphylactic shock. Nothing. I gave him a little more. Now he was grabbing at the spoon begging for more.
Nuts are a fantastic source of protein, vitamins and minerals, but if there are any cases of food allergies in your family you may want to wait until your babies is older.
This is one of those fantastic and super easy recipes that makes you look like a gourmet chef. The best part is that you can keep the pesto in the refrigerator all week and add it to pasta, fish and other delicious treats.

Pesto with Chicken and Quinoa (10 Baby Servings with extra Pesto, freeze 1/2)

Quinoa (Makes 1/2 Cup)

1/4 Cup Quinoa
1/2 Cup Water

1. Place both ingredients in a pot.
2. Bring to a boil and immediately cover and simmer
3. Cook for 15 minutes over low heat.
4. Serve.

Pesto (Makes 2 Cups)

3 Cups Basil Leaves, washed
1/2 Cup Pine nuts
1/2 Cup Parmesan Cheese
1/2 Cup Olive Oil
1 Garlic Clove

1. Place all the ingredients in a food processor or blender and puree until smooth.

1 Boneless, Skinless Chicken Breast
2 Chicken Skinless Chicken Thighs

1. Add chicken to a steamer basket over boiling water and cook for 10 minutes or until chicken is cooked through.
2. Remove from pot, reserving water in pot.
3. Remove chicken from the bone and cut into pieces.

Pesto with Chicken and Quinoa

1. Put chicken, 1/2 cup quinoa and 3-4 Tablespoons pesto into a food processor and puree until smooth. Add some of the water from the pot to thin.
2. Cool and serve.