Category: Recipes

Roasted Potato Rounds

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Roasted Potato Round (1)

Way healthier than potato chips, but fantastically yummy, this recipe is a great way to get babies to eat potatoes if they don’t like them mashed.

Ingredients:

  • 3 red potatoes
  • 2 tablespoons olive oil
  • Sprinkle of salt
  1. Peel the potatoes and cut into thin slices. Arrange in a single layer on a baking sheet.
  2. Drizzle with the olive oil and sprinkle lightly with salt. Bake at 475 degrees F for 13 minutes.

Veronika loves that she can hold these by hand for delicious nibbling!

Roasted Potato Round (2)

Sweet Potato Spread

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This sweet potato-based spread is so versatile. Serve it smeared on slices of toast for breakfast, or over graham crackers for a snack. Babies might just enjoy spoonfuls of it plain, too!

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Ingredients:

  • 1 cup grated sweet potato
  • 3/4 cup water
  • 1 teaspoon maple syrup
  • 1/4 teaspoon cinnamon
  • 2 tablespoons non-dairy cream cheese
  1. Combine the sweet potato and water in a saucepan; bring to a boil. Continue to cook for 5 minutes.
  2. Reduce the heat to low and stir in the remaining ingredients.

If you like, add a little pinch of nutmeg, too!

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Cauliflower & Potato Mash

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Cauliflower Potato Mash

This twist on mashed potatoes is a great way to sneak in new veggies for babies and toddlers!

Ingredients:

  • 2 yellow potatoes
  • 1 head cauliflower
  • 1 cup soy milk
  • 1 tablespoon Earth Balance butter
  1. Peel and chop the potatoes. Place in a saucepan and cover with water; bring to a boil, then continue to cook for 10 minutes, until tender.
  2. Meanwhile, cut the cauliflower into florets. Steam for about 7 minutes, until tender.
  3. Combine the cauliflower and potatoes in a large bowl, along with the soy milk and butter. Mash with a potato masher until smooth.

We also like stirring in a few thawed green peas, which add nice texture!

Cauli Mash

Oatmeal with Sauteed Plantains

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Put a tropical spin on your kids’ morning oatmeal and everyone is sure to wake up on the right side of the bed!

Ingredients:

  • 1 yellow ripe plantain
  • 1 tablespoon brown sugar
  • 1 teaspoon Earth Balance butter
  • 1/2 cup water
  • 1/2 cup apple juice
  • 2/3 cup quick oats
  • 1 teaspoon cinnamon
  1. Peel and slice the plantain into 2-inch pieces. Transfer to a plastic bag and add the brown sugar; seal and shake to coat.
  2. Melt the butter in a small skillet over medium heat. Add the plantain and cook for about 4 minutes, until browned on all sides.
  3. Meanwhile, combine the water and apple juice in a saucepan and bring to a boil. Add the oats and cinnamon and continue to cook for 1 minute, until thickened.

Top the oatmeal with the plantain slices to serve!

Oatmeal Plantain (1)

Coconut Pineapple Rice Pudding

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Coconut Pineapple Rice Pudding

If your baby doesn’t like oatmeal for breakfast (which always seems to be the go-to for little ones), try rice instead! This sweet treat also makes a great sugar-free dessert. Look for organic canned pineapple like Native Forest.

Ingredients:

  • 1 cup arborio rice
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (14-ounce) can full-fat coconut milk
  1. Spoon the rice into the bottom of a casserole dish with lid; set aside.
  2. Meanwhile, combine the pineapple and coconut milk in a saucepan and bring to a boil.
  3. Pour the pineapple mixture over the rice and place the lid on the casserole dish. Bake at 325 degrees F for 1 hour.

Chickpea, Carrot & Cauliflower Mash

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Chickpea Carrot (1)

This three ingredient dish makes a hearty meal for babies and toddlers.

Ingredients:

  • 2 carrots
  • 1 cup cauliflower florets
  • 1 (15-ounce) drained and rinsed can chickpeas
  1. Cut the carrots into half moon shapes. Combine with the cauliflower and steam until very tender.
  2. Add the chickpeas and veggies to a large bowl and mash with a potato masher to desired consistency. You can thin it with 1/4 cup vegetable broth if it still seems too chunky, but Veronika thought it was just right without.

Chickpea Carrot (2)

Couscous with Grated Zucchini & Carrots

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This hearty meal has nearly all the food groups in one for your baby or toddler! The flavors are mild, but big kids will enjoy it too.

Ingredients:

  • 1 cup couscous
  • 1 cup water
  • 2 tablespoons + 1 teaspoon canola oil, divided
  • 1 teaspoon flaxseed
  • 1/2 cup grated zucchini
  • 1/2 cup carrot, cut into half moons
  • 1 teaspoon canola oil
  • 1 minced garlic clove
  • 1 cup cannellini beans
  1. In a microwave-safe bowl, combine the couscous, water, and 2 tablespoons canola oil; cover and cook for 2 minutes. Fluff with a fork and sprinkle with the flaxseed.
  2. Meanwhile, combine the zucchini and carrot in a microwave-safe bowl; steam for 3 minutes, until the carrot is very tender.
  3. Heat the remaining teaspoon canola oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute. Stir in the zucchini, carrot, and cannellini beans.
  4. Add the carrot mixture to the couscous and stir to combine.

Oatmeal with Cinnamon Apples

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Oatmeal with Cinnamon Apple

This cinnamon-laced oatmeal will warm up chilly fall mornings. I like to make it for the kids the night before, so they don’t have to wait for it to cool down from a boil first thing in the morning. Simply reheat individual servings just before breakfast!

Ingredients:

  • 1/2 cup water
  • 1/2 cup apple juice
  • 1 golden delicious apple
  • 2/3 cup quick oats
  • 1 teaspoon cinnamon
  • 2 tablespoons agave nectar
  • 1 cup soy milk
  1. Combine the water and apple juice in a saucepan; set aside.
  2. Peel, core, and dice the apple. Add to the saucepan and bring to a boil.
  3. Stir in the oats and cinnamon; continue to cook for 1 minute. Remove from heat and stir in the agave and soy milk; the mixture will continue to thicken as it cools.

Mango & Brown Rice

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This sweet and savory combo is a great option for babies who are finger-feeding themselves, and works best with very ripe mango. If you prefer, stir in a little coconut milk for creamier consistency. We also like it with a mix of brown and wild rice.

Ingredients:

  • 2 cups cooked brown rice
  • 1 peeled and diced mango
  • 1 lime
  1. Stir the rice and mango together in a large bowl.
  2. Squeeze the lime over the rice mixture, and stir to coat. Serve!

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Wheat Germ Breakfast

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This little breakfast is easy to whip up, and packed with nutrition for growing babies and toddlers.

Ingredients:

  • 1/4 cup plain non-dairy yogurt
  • 2 tablespoons wheat germ
  • 2 tablespoons mashed ripe banana
  • 2 teaspoons maple syrup
  1. Stir all ingredients together and serve.

Note: If you baby doesn’t like banana, use apple puree instead.