My mother used to make the most delicious zucchini bread. Whenever friends were coming over to our house or she needed a culinary gift, it was one of the most popular recipes in her repertoire. It’s amazing to me that a bread starring a vegetable (technically, zucchini is a fruit, but try convincing your kids of that fact) was so appealing to a kid like myself, but it was. So, if you have a little one who is normally zucchini averse, this bread may turn them around on it for good.

I don’t know why so many people have emailed me recently asking for a healthy zucchini bread recipe, but I’m happy to oblige with a weelicious version. There are a lot of zucchini bread recipes out there loaded with white or brown sugar, so I decided to make mine using agave nectar instead. I also opted to bake them in muffin cups instead of a loaf shape so it’s more kid friendly. Zucchini is a good supplier of potassium and vitamin A and it has a consistency that makes for a deliciously moist bread. When I made a batch for breakfast last week, Kenya turned into a muffin eating machine. It was then that I realized that it wasn’t important if zucchini was a fruit or a vegetable. To him, it was simply delicious.

Zucchini Muffins (12 Muffins or 24 Mini Muffins)

1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
1 Tsp Cinnamon
1/2 Tsp Baking Soda
2 Tsp Baking Powder
1/2 Tsp Salt
2 Eggs, whisked
1 Tsp Vanilla
1/3 Cup Vegetable or Canola Oil
2/3 Cup Agave Nectar
1 1/2 Cups Zucchini, shredded (about 2 small zucchini)

1. Preheat oven to 350 degrees.
2. Place the first 6 ingredients in a large bowl and whisk to combine.
3. Place the remaining ingredients in a separate bowl and whisk to combine.
4. Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
5. Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
6. Bake 15 minutes for small muffins and 20 minutes for large ones.
7. Cool and serve.

Pasta and shrimp. Two of my family’s favorite foods. That’s good news for me because they’re relatively inexpensive (money saving tip: buy pre-packaged frozen shrimp in your grocery’s freezer aisle) and I can keep them on hand for quick recipes just like this one. I’m pretty sure that we eat shrimp or pasta in our house 5 days a week, so combining them in this recipe just made sense. This is one of those dishes I like to make on the nights that I’m exhausted (uh, that would be every night), and need something that is super easy to prepare, will be a hit with the family and looks totally gourmet.

Lemon-Wee Shrimp Pasta (Serves 4)

1 Tbsp & 1/4 Tsp Salt, divided
1 Lb Rigatoni
1 Lb Large Raw Shrimp, peeled and deveined (I used frozen shrimp that I defrosted)
2 Tbsp Olive Oil
2 Garlic Cloves, minced
1 Cup Clam Juice
1 Tsp Lemon Juice
1 Tbsp Butter
2 Tbsp Parsley, chopped

1. In a large pot, bring 4 quarts of water and 1 tbsp of salt to a boil.
2. Cook the pasta according to package directions and drain reserving 1 cup of the pasta water.
3. While pasta cooks, heat 2 tbsp of the olive oil in a large non stick saute pan over medium heat.
4. Add the shrimp, garlic, salt and cook for 3 minutes.
5. Place the shrimp, garlic and 1/4 tsp salt in a saute pan and cook for 3 minutes, stirring halfway through (make sure not to overcook the shrimp).
6. Remove the shrimp to a plate and pour the clam juice into the same large pan.
7. Bring the clam juice to a boil for 5 minutes or until the liquid is reduced by half.
8. Whisk the butter, lemon juice and parsley into the saute pan and add the pasta, shrimp and as much of the reserved pasta water as nessecary to make a sauce to coat the pasta.
19. 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 (and I mean 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.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

I even surprised myself at how delicious this puree turned out. I had
5 people in the kitchen while I was making it and like good testers, we all took our spoons, tried a bite and in unison exclaimed, “WOW”! I don’t know whether Kenya was starving or just really loved it, but he insisted on eating an entire cup’s worth. There goes the theory that toddlers don’t like purees. Even though there’s no orange in the recipe, it totally reminded me of drinking an Orange Julius (a drink from a restaurant that I grew up near).
Since cantaloupes are 90% water, it’s nice adding banana and yogurt to give it a little extra body, rich flavor, and end up tasting like cream.
Cantaloupes are also a heavyweight when it comes to potassium and vitamin A. This is a perfect breakfast or snack food for the 10-12 month-old set or a great for dessert for a toddler (as Kenya so brilliantly demonstrated).

Cantaloupe Cream (6 Baby Servings)

1 Cup Cantaloupe, chopped
1/3 Cup Banana
1/4 Cup Yogurt

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

Nothing could be sweeter and have more texture than roasted beets. I’ve been making them for Kenya since he got his first teeth in and he has always loved them. It was so funny to watch him eat these when he was teething because he would roll them around in his mouth, massaging his gums.
Another fun part about beets is that they come in so many colors. Kenya always seems to be taken with foods that are bright in color or cut in interesting shapes. My personal favorites are the orange/yellow ones, but the “candy cane” beets (with their white and red stripes) have a uniquely sweet flavor. Red beets, usually the easiest to find are great too, but beware that the red color can get all over your hands (and your baby’s which in turn will get all over you).
The recipe for beet puree is the same as these roast beets except that you cut them into little bite size squares. When Kenya and I take a walk and he’s in the stroller, instead of filling his little cup with cheerios, I put this sweet treat inside. Give it a shot.

*Don’t toss the tops of the beets called beet greens. The greens are also good finger food or you could substitute them for any of the greens in the weelicious purees. Just steam the greens in a pot over boiling water for 4-5 minutes or until the stems are tender. Cool and serve.

Beet Puree (6 Toddler Servings)

2 Beets, washed (any color)

1. Preheat oven to 375 degrees.
2. Take a piece of tin foil and fold it in half.
3. Place beets on one side of the foil and cover the beets like a book. Pinch the edges to fully seal the package (this way they will steam in the oven).
4. Bake for 45 minutes.
5. Open foil, let cool beets to the touch.
6. Take a ziplock or a gloves and peel the beets (this prevents your hands from getting stained). The skin should slide right off.
7. Cut beets and puree in a food processor until smooth.
8. Cool and serve.

I know, I know, another red, white and blue recipe for the holiday. What can I say? I love holidays. This is one of my favorite recipes that I’ve ever made for weelicious.
I’m a firm believer that it’s important for little ones to spend their first year or so not eating added salt (some fruits and vegetables naturally have some sodium). You want them to love the fruits and vegetables they’re eating, not the salt that enhances or changes the flavor and does not add nutritional value.
Now that Kenya’s 16 months-old, I give him food with added salt every now and then just to introduce the flavor of it for him. When I was shopping for this recipe, you can buy salt-free blue corn chips, but I used organic blue chips from Garden of Eatin,’ which only has 60 mg of sodium.
These fish sticks are crunchy on the outside and tender inside. I tested this dish with tilapia and orange roughy which both turned out delicious, but you could use almost any white fish available such as snapper or halibut. Kenya loved watching me dip my fish stick into the sweet red pepper coulis (just a fancy word for sauce. He thought it was so funny, so I helped him dip his stick in and take a bite which he thought was even funnier. It’s amazing to see what entertains a little one.
Happy 4th of July!!!!

Blue Corn Chip Crusted Fish with Red Pepper Coulis (Make 8 Fish Sticks and 1/2 Cup of Coulis)

2 Cups Blue Corn Chips (about 30 chips)
1 Red Bell Pepper (you could also use roasted bell peppers in a jar)
2 Fish Fillets, cut in 4 pieces (tilapia, orange roughy, snapper or halibut will work)
1 Egg, beaten
2 Tbsp Flour
2-3 Tbsp Oil, olive, vegetable or canola

1. Place the chips in a food processor and pulse until completely fine, similar to sand.
2. Place the red bell pepper directly over a low flame on your stove.
You want the skin of the pepper to turn black in spots. Keep turning the pepper with tongs every few minutes until it’s charred all over and starting to soften.
3. Place the pepper in a bowl and cover with plastic wrap or a towel.
Let the pepper steam for several minutes.
4. Peel the skin off the pepper (it will easily peel off), cut it in half removing the seeds and stem.
5. Place the pepper in a food processor and puree until smooth. Pour the
coulis into a bowl.
6. Place the egg, flour and the blue chip crumbs each into separate shallow bowls.
7. Roll the fish pieces in the flour and tap off to remove any excess.
8. Dip the fish in the beaten egg, letting any excess liquid drip off.
9. Roll in the blue corn chip crumbs making sure the fish is completely coated.
10. Repeat with the remaining pieces of fish.
11. When all the fish pieces are coated, heat a large saute pan over medium heat.
12. Heat the oil for 30 seconds.
13. Place the fish pieces in the pan and cook 2 minutes on each side.
14. Place the cooked fish on a paper towel lined plate.
15. Cool to room temperature (very important for the little ones) and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

I scream, you scream, we all scream for…popsicles! OK, fine, I know 
that’s not how the song goes, but I promise you’ll have some seriously happy little ones after serving this treat (The picture of Kenya, above, gleefully holding his 2 popsicles was so much better then the actual shot of the finished product).

Why do all popsicle recipes have to have so much sugar in them? Not only is it bad for you, but you lose all the great, sweet natural taste of the fruit. I got the most 
heavenly strawberries from Harry’s Berries at the farmers market and decided to see if I could make popsicles (heaven forbid) without sugar. Not only was the end result delicious, I felt like they were totally superior to brands that I bought at the grocery with added sugar.

This recipe makes 12 popsicles for a fraction of the price you’d pay for a box of “healthy” or organic pops. In those, you only get 6 and spend more for the privilege. So these are tasty and a good deal too.

Strawberries are packed full of vitamin C and ellagic acid, believed 
to be help prevent cancer. The allergic potential for strawberries is high, though, so make sure to only give these to kids over the age of one without a history of food sensitivities. As always, ask your doctor first if you have any concerns.

I served these to kids at a swim party this week and you should have 
seen their eyes light up when I pulled them out. The best part was 
after they ate them, the little ones weren’t jacked up on sugar which 
made all the mommies and daddies VERY happy!

Strawberry Popsicles (Makes 12 Popsicles)

2 1/4 Cups Strawberries, stems removed
1 Tbsp Lemon Juice

1. Place the strawberries and lemon juice in a food processor or blender and puree.
2. Pour several tablespoons into the individual molds. (Follow the manufacturers directions for your mold).
3. Freeze overnight (or a minimum of 4-5 hours).
4. Serve.
*If your berries aren’t very sweet, you can add agave to sweeten them up a bit!

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

One of the biggest culinary hits that I’ve made for Kenya so far is pesto. 
I’m not only talking about the traditional pesto made with basil, 
though. I’m talking about all different kinds like cilantro, parsley and now my new favorite, 
spinach. This recipe is bright green in color and since I added tofu, 
it has an even creamier texture then the traditional variety.
Spinach is rich in the antioxidants vitamin C, iron and beta-carotene. 
Since it can have a strong taste when cooked, this raw, pureed version 
takes on a delicate almost sweet flavor.
I mixed most of it into pasta and then with the remainder, I covered 2 
salmon fillets and baked them, one for me and one for Kenya, so 
everyone was happy.


Spinach Pesto (Makes 3/4 Cup Pesto)

1 Cup Spinach, packed
1/4 Cup Walnuts
1/4 Cup Parmesan Cheese
1 Tbsp Tofu, silken
1 Small Garlic Clove
1/3 Cup Olive Oil
2 Cups Pasta, cooked

1. Place all the ingredients in a food processor and puree until smooth.
2. Mix with pasta and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Long before that animated rat put it back on the map, my grandmother used to make the most mouthwatering ratatouille. I know that 
when she made it, she imagined as if she had been whisked off to the 
south of France to prepare it. Now, whenever I see bell pepper, zucchini or eggplant, 
it’s the first dish that comes to mind. Granted my grandmother’s version was delicious, but 
the cup of oil she used in her recipe would give it an orange hue and make it not so healthy.
 This baby version of ratatouille is not only healthy, it uses 6 main ingredients, all of which are in season right now at the farmers market. The vegetables 
in the dish are so vibrant and colorful, you know upon first sight that it has to be full of 
vitamins and minerals.
Did you know that weight for weight, bell 
peppers have more vitamin C then oranges? And tomatoes are 
actually a fruit, packed full of 
antioxidant vitamins which help protect your little ones immune system 
by fighting off harmful free radicals. These facts alone are just two reasons 
why a ratatouille a day keeps the doctor away

Ratatouille (Makes 8 Baby/Toddler Servings)

1 Tbsp Olive Oil
1/3 Cup Onion, chopped in bite size pieces
1 Garlic Clove, finely chopped
1/3 Cup Zucchini, chopped in bite size pieces
1/3 Cup Eggplant, chopped in bite size pieces
1/3 Cup Red, Orange or Yellow Bell Pepper, chopped in bite size pieces
1/2 Cup Tomatoes, chopped in bites size pieces (I like to use canned organic tomatoes)
1 Tsp. Parsley, chopped fine

*If you’re short on time, you could pulse all the vegetables into bite size pieces in a food processor instead of chopping them by hand

1. Heat the olive oil in a large saute pan over medium heat.
2. Add the onions and lightly saute for 2 minutes (make sure not to brown them).
3. Add the garlic and cook another minute.
4. Add the remaining vegetables and saute for one minute, uncovered.
5. Cover and cook for 6-8 minutes.
6. Add the parsley and continue to cook uncovered for one more minute. Make sure all of the vegetables are cooked through and fork tender.
6. Cool and serve.