201 Organic Baby Purees (20 page)

FREEZER/SUPERFOOD/PARENTS

These savory golden orange breads get a supernutritional boost in beta-carotene and vitamin C from sweet potatoes and applesauce.

16 SERVINGS

½ cup applesauce

2½ teaspoons baking powder, divided

1 cup Simply Sweet Potato (
Chapter 4
)

2 tablespoons extra-virgin olive oil

³
⁄
₈
cup organic milk (dairy or soy)

3 cups white whole-wheat flour

1 teaspoon baking soda

½ teaspoon salt

1.   Preheat oven to 425ºF.

2.   In a large bowl, combine applesauce with ½ teaspoon baking powder.

3.   Add sweet potato, olive oil, and organic milk.

4.   In a medium bowl, combine flour, 2 teaspoons baking powder, baking soda, and salt.

5.   Slowly mix dry ingredients into wet.

6.   Drop batter onto greased cookie sheet.

7.   Bake 10 minutes.

 
Avocado Yogurt Dip

SUPERFOOD/INSTANT/PARENTS

Use this sweet and creamy dip as a salad dressing for yourself, or pull up a chair and serve this with pita or tortilla chips for a healthy snack.

1 CUP; 4 SERVINGS

½ ripe avocado

¼ cup plain yogurt

1 teaspoon agave nectar

2 tablespoons orange juice

1.   Mash avocado.

2.   Add remaining ingredients.

3.   Stir until smooth.

 
Baked Pita Chips

PARENTS

These make great chips for snacking. Serve these with the Avocado Yogurt Dip (
Chapter 7
) or with the Chocolate Pomegranate Dip (
Chapter 7
).

48 CHIPS; 8 SERVINGS

6 whole-wheat pita pockets

½ cup extra-virgin olive oil

½ teaspoon garlic salt

1.   Preheat oven to 400ºF.

2.   Lay out six whole-wheat pitas and brush both sides with extra-virgin olive oil.

3.   Cut each whole-wheat pita pocket into 8 chips.

4.   Sprinkle with garlic salt. Spread pita chips out on a baking sheet.

5.   Bake for about 7 minutes or until pita turns brown and crispy.

 
Chocolate Pomegranate Dip

INSTANT/PARENTS

Commercial pomegranate juice is filled with antioxidants, offering three times more than both red wine and green tea. It's also an amazing source of potassium, which helps your kidneys, heart, and muscles work correctly.

3 CUPS; 12 SERVINGS

1 small package all-natural instant chocolate pudding

1½ cups organic whole milk

1 cup organic light sour cream

¹
⁄
₃
cup 100 percent pomegranate juice

½ teaspoon orange zest

1.   Combine chocolate pudding and organic milk with a beater.

2.   Once blended well, add remaining ingredients and blend until smooth.

3.   Chill and serve.

 
Baked Tortilla Chips

PARENTS

Making your own tortilla chips is rewarding, especially if you can't find already made organic chips at the store. Serve these chips with the Pineapply Salsa (
Chapter 7
) or the Avocado Yogurt Dip (
Chapter 7
). Use whole-wheat tortillas instead of corn, or make them both and mix them up!

40 CHIPS; 5 SERVINGS

5 corn tortillas

Canola oil, for drizzling

Sprinkle of sea salt

1.   Preheat oven to 350ºF.

2.   Cut tortillas into eight wedges each.

3.   Drizzle a large cookie sheet with canola oil.

4.   Spread tortilla wedges on the cookie sheet in a single layer.

5.   Drizzle tops of tortilla wedges with oil and sprinkle with sea salt.

6.   Bake 13–15 minutes until golden and crispy.

 
Grilled Summer Veggies

SUPERFOOD/PARENTS

Grill vegetables on the top rack of the grill if you have one for best results. Otherwise, place them in aluminum foil or in a grill pan so they won't burn or fall through the grate.

4 SERVINGS

1 head broccoli, trimmed into florets

1 yellow summer squash, sliced

3 fresh ripe tomatoes, cut into wedges

1 red onion, sliced

Extra-virgin olive oil, for rub

¼ teaspoon sea salt

1.   Preheat grill.

2.   Combine all ingredients in a large bowl, taking care to rub extra-virgin olive oil into vegetables.

3.   Wrap vegetables in aluminum foil.

4.   Place on top rack of hot grill for 5–7 minutes or until vegetables are tender.

5.   Remove from heat and transfer to serving bowl.

 
Green Boats

INSTANT/PARENTS

Your toddler may be interested in trying these green boats once he knows they can set sail—in his mouth! This is a fun way to introduce celery. Get creative and see whose boat can sail around the plates and across the finish line into an awaiting mouth!

8–12 SERVINGS

4 washed celery stalks

1 8-ounce package organic vegetable cream cheese

Paprika seasoning

Organic Cheddar cheese slices, cut into triangles

1.   Cut celery stalks into 4-inch pieces.

2.   Spoon 2 tablespoons cream cheese into celery and level with a knife.

3.   Sprinkle lightly with paprika.

4.   Top each with a cheddar cheese “sail.”

5.   Cover, chill, and serve.

 
Lemon Raspberry Ice Pops

FREEZER/SUPERFOOD/INSTANT/PARENTS

Instead of lemonade, try limeade, a twist on an American favorite.

3 SERVINGS

½ cup store-bought or homemade lemonade

¾ cup fresh raspberries

1.   Combine lemonade and raspberries and purée.

2.   Pour into a clean, empty ice cube tray.

3.   Cover ice cube tray with aluminum foil or plastic wrap.

4.   Poke a craft stick through a slit in each of the filled ice cube spots.

5.   Freeze for 24 hours, or until solid, and remove foil or plastic wrap.

6.   If it is difficult to get the pops out of the tray, run the bottom of the ice cube tray under warm water to loosen.

 
Roasted Potato Rounds

PARENTS

A quick way to coat the potatoes with oil is to combine them and the olive oil in a plastic bag and shake them all up! Add a splash of color by adding fresh parsley from your garden.

24 ROUNDS; 6 SERVINGS

3 large red-skinned potatoes

2 tablespoons extra-virgin olive oil

Sprinkling of sea salt

Dash of pepper

1.   Preheat oven to 475ºF.

2.   Wash and thinly slice potatoes.

3.   Spread 1 tablespoon extra-virgin olive oil on baking sheet.

4.   Spread potato slices on top of oil.

5.   Top with remaining oil and salt and pepper.

6.   Bake 13–15 minutes, until soft and golden.

 
Orzo with Creamy Tomato Spinach Sauce

FREEZER/SUPERFOOD/PARENTS

Spice things up by adding your favorite blends of seasonings or spices to the tomato sauce. Maybe there's even some fresh basil or rosemary ready for picking in your yard.

5 SERVINGS

¾ cup orzo (or other very small pasta)

½ cup plain tomato sauce

¼ cup silken tofu

¼ cup chopped fresh or frozen spinach, thawed

1.   Cook orzo according to pasta directions. Drain and set aside.

2.   In a food processor, combine pasta sauce, tofu, and spinach. Process until smooth.

3.   Transfer sauce to a small saucepan. Heat through.

4.   Stir orzo into sauce.

 
Strawberry Cantaloupe Sorbet

FREEZER/SUPERFOOD/INSTANT/PARENTS

Everyone in the family can enjoy this healthy dessert. Make sure the strawberries are sweet and flavorful or the sorbet may be a little tart.

8 SERVINGS (4 CUPS)

½ medium cantaloupe

1½ cups strawberries

½ cup 100 percent apple juice

1.   In a food processor or blender, purée all ingredients together.

2.   Pour into a freezer-safe container.

3.   After 1½–2 hours, fluff sorbet with a fork; then return to freezer.

4.   After 2 more hours, fluff sorbet with a fork and return to freezer.

5.   Continue this process until ready to serve.

 
Sweet Potato Spread

SUPERFOOD/INSTANT/PARENTS

Serve this sweet spread to add a powerhouse of vitamins and antioxidants to muffins or whole-grain toast. This also pairs well with the Homemade Biter Biscuits (
Chapter 7
) or Baked Pita Chips (
Chapter 7
).

16 SERVINGS

1 cup grated raw sweet potato

¾ cup water

1 teaspoon maple syrup

¼ teaspoon cinnamon

¹
⁄
₈
teaspoon nutmeg

2 tablespoons cream cheese (dairy or soy)

1.   Bring sweet potato and water to a boil, keep boiling for 5 minutes.

2.   Reduce heat to low and stir in remaining ingredients.

3.   Keep stirring until cream cheese is melted and all ingredients are combined.

4.   Spread a tablespoon on whole-wheat toast or muffins.

 
Strawberry Applesauce

FREEZER/SUPERFOOD/PARENTS

This is a popular flavored applesauce that many enjoy. Serve chilled for best results.

4 SERVINGS

1 Gala or Fiji apple

1 cup strawberries

¼ cup organic apple juice

1.   Peel and dice apple.

2.   Wash and cut strawberries.

3.   In a medium saucepan, add all ingredients.

4.   Cover and simmer for about 10–15 minutes, until fruit is tender.

5.   Mash with potato masher or purée in blender to desired consistency.

 
Cinnamon French Toast Breakfast

FREEZER/SUPERFOOD/PARENTS

Make a large batch of these on the weekend and freeze. These are great frozen and then reheated in a toaster oven for an easy weekday breakfast. Serve with real maple syrup. Top with fresh fruit such as bananas or blueberries.

8 SERVINGS

4 eggs

2 tablespoons whole organic milk

¼ teaspoon cinnamon

½ teaspoon vanilla extract

8 slices whole-wheat bread

1.   Lightly oil a griddle and preheat to medium heat.

2.   In a medium bowl, combine eggs, organic milk, cinnamon, and vanilla.

3.   Dip each slice of bread in egg mixture and place on griddle.

4.   Cook until golden brown on each side.

 
Peach Raspberry Compote

FREEZER/SUPERFOOD/PARENTS

This compote pairs well with Cinnamon French Toast Breakfast (
Chapter 7
) or with Moist Yogurt Pancakes (
Chapter 7
).

4 SERVINGS

1 cup chopped peaches

1 cup raspberries

2 tablespoons apple juice concentrate

Simmer all ingredients until fruit starts to soften and break down, approximately 10 minutes.

 
Spinach Tomato Scramble

SUPERFOOD/PARENTS

To add variety to this dish, serve it different ways in the coming weeks using dark leafy greens such as chopped collards or kale.

6 SERVINGS

3 whole omega-3 fortified eggs

6 organic omega-3 fortified egg whites

¼ cup whole organic milk (dairy or soy)

1 teaspoon extra-virgin olive oil

½ cup spinach, chopped in food processor very fine

½ cup tomatoes chopped or mild salsa

½ cup shredded Swiss cheese (optional)

1.   Blend eggs, egg whites, and organic milk using a whisk.

2.   Add 1 teaspoon olive oil to a medium skillet and heat on medium.

3.   Once heated, pour egg mixture into pan and stir with spatula.

4.   Mix in spinach and tomatoes or salsa.

5.   Sprinkle with cheese, if desired.

6.   Continue to stir and scramble until done.

7.   Remove from heat and serve.

 
Banana Yogurt Milkshake

SUPERFOOD/INSTANT/PARENTS

Use agave nectar or honey to sweeten this to taste. Also, different flavored yogurts add interesting and delicious variations to this treat. Add crushed ice for a thicker and cooler shake.

4 SERVINGS

1 banana

1 tablespoon lemon juice

8 ounces vanilla yogurt (dairy or soy)

1 cup organic milk (dairy or soy)

1 tablespoon ground flaxseed

Combine all ingredients in a blender. Serve.

 
Orange Pineapple Smoothie

SUPERFOOD/INSTANT/PARENTS

For a thicker shake, substitute vanilla or plain yogurt for the milk. Use fresh banana instead of frozen, but add ice to make this smoothie cold.

4 SERVINGS

1 cup frozen pineapple chunks

½ frozen banana

¾ cup 100 percent orange juice

¾ cup organic milk (dairy or soy)

Blend all ingredients.

 
Cheesy Grits

PARENTS

This classic Southern dish adds a nice texture when combined with meat or vegetables. Try different variations including topping it off with bacon, shrimp, scallions, or broccoli. Tastes great any time of day, and everyone can enjoy.

4 SERVINGS

½ cup grits

2 cups water or chicken stock

1 teaspoon unsalted butter or trans-fat-free margarine

¼ cup Cheddar cheese (dairy or soy)

1.   In a small saucepan, combine grits, water, and butter or trans-fat-free margarine.

2.   Bring to a boil, stirring constantly.

3.   Reduce heat, cover, and simmer for 5 minutes.

4.   Add grated cheese. Stir until cheese is melted.

 
Spaghetti Squash with Italian Herbs

FREEZER/SUPERFOOD/PARENTS

Serve this dish with pasta and marinara sauce for variety.