Life is moving so fast. I wanted to make this recipe for Kenya for Cinco de Mayo and somehow totally forgot. Sadly, I think Alzheimer’s is setting in early.
Kenya loves beans. Whether they’re pureed in a dish, mixed with other ingredients like this dish, or on their own, he loves ‘em.
The vegetarians in your life will also love you for making this. Simple, yet packed with flavor. You don’t need to celebrate a holiday in order to whip this dish up.

Mexican Beans and Rice (15 Baby Servings)

1 Tbsp Onion, finely diced
1 Clove Garlic, chopped
1 Tbsp Oil
1/2 Cup Brown RIce
1 1/2 Cup Water
1 Cup Black Beans, cooked
1 Tbsp Cilantro
1/3 Cup Tomatoes, finely chopped, fresh (peeled) or canned

1. Saute the onion and garlic in the oil in a saucepan over low to
medium heat until soft, about 3 minutes.
2. Add the water and rice and bring to a boil.
3. Cover and simmer for 50 minutes or until all the water has absorbed.
4. Add the cilantro and tomatoes and combine.
5. Cool and serve.

*If your baby doesn’t eat solids, you could easily puree this recipe.

*In this recipe I prefer organic canned tomatoes. Some little ones have
texture issues, so it’s much easier for babies to eat the soft canned
version.

It’s been so much fun getting feedback from parents about weelicious. One of the comments I get most often is, “why all the purees? Why aren’t there more healthy recipes that have solids?!” My original concerns about babyfood originated about what to feed my own son when he turned 6 months old. I didn’t want to give him commercial baby food out of a jar, so I came up with my own puree recipes. Now weelicious is about to hit its second phase of recipes, to reflect my own son’s changing palette and will hopefully offer more variety to all of you out there.
As always, I post an original recipe daily and very soon will make Fridays “video day”, where Kenya and I will demonstrate a new recipe for you. So, look forward to tons of new recipes that are geared to your baby as well as your toddler.
The idea from these cilantr “O” s came from a trip to the farmers
market. The smell of cilantro was everywhere and I couldn’t resist buying bunches. But, what to do with it all once I got it home? I love the idea of spaghetti O’s, but really don’t want to feed Kenya mushy pasta from a can. I came up with this healthy version of the canned classic. This dish is fragrant and instead of adding salt I put a big scoop of cottage cheese in to give extra flavor, protein and tang.
I made Cilantr “O”s this weekend and Kenya loved them.

Cilantr “O” s (4-6 Baby Servings)

1 Cup of O Shaped Pasta
1 Cup Cilantro, leaves and stems
2 Tablespoons Olive Oil, or more if needed
2 Tbsp Whole Milk Cottage Cheese

1. Cook pasta until tender in boiling water according to package
directions.
2. Drain pasta and let cool.
3. Place cilantro and olive oil in a food processor and puree until
smooth.
4. Place all the ingredients in a bowl to combine.
5. Serve.