Simple Grains (Cereal)

Although there are just a handful of baby cereals (oatmeal, rice and multigrain) on the market, 
you can make your little one a variety of different grains to try.

We skipped the rice cereal phase completely and jumped straight into veggies but I find myself using
grains all the time now to add to Peanut's meals.

In the first row you see brown jasmine rice, brown rice medley, red quinoa
and then pearled barley and regular quinoa.

For some reason I didn't show oats but I use those all the time as well.

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Don't limit yourself or your baby to the same grains all the time
and don't assume that your little one won't like something.

It's amazing what they will eat when you expose them to knew things.

Also remember that just because they don't immediately dive into something that they don't like it.
Try and try again.

If you don't want to buy an entire box or bag of grains try out stores like Whole Foods or Sprouts that
have the option of scooping from a barrel. 
It's a great want to try something out and deciding if you like it.

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These grains aren't going to be the same as their store bought counterparts.

These have a really creamy consistency similar to Cream of Wheat or Malt-O-Meal.

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Simple Grains (Cereal)
1/4 cup grains of your choice
1 cup water

Grind your grains to a powder.
I use a coffee/spice grinder but you can also use a blender.
Bring your water to a boil and sprinkle in your ground grains, 
whisking constantly.
Turn the heat down to low and whisk occasionally, letting it simmer for about 5 minutes.
The mixture will get thick and creamy and all the water will be absorbed in the grains.

Alternatively you can sprinkle 2 tablespoons of the ground powder 
into 1/2 cup boiling water for a smaller portion.
Store the remainder of the powder in a sealed container in a cool, dark place.

Serve this warm (cold rice/grains aren't the best texture) and thin it down to the desired consistency with
breast milk, formula or water.

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-Add fruit purees or mashed fruit like banana
-Use this as a thickener for runny purees
-Add this to any of your veggie or vegetable and meat purees to complete the meal
-Serve this with breakfast, lunch and dinner

This is best served warm and freshly made
 but really who has the time to make fresh cereal all the time?

You can easily refrigerate it, just be sure to heat thoroughly, mixing in additional liquid if needed, and let it cool to an luke warm temperature for your little.
Heating thoroughly brings back the creamy texture.

Yes, you can freeze it.  It comes out a bit rubbery.
When this happens just heat it, then add your liquid and stir it up as you would the refrigerated grains.
I would suggest making small batches vs. huge batches for this reason.

When used with other foods, the heat thoroughly rule still applies.  
Noone likes to eat cold rice.

Brown rice still has it's bran layer which allows it to retain more fiber (4x more then white rice)
as well as nutrients like niacin, iron, vitamin B6, magnesium and manganese.

Quinoa is not actually a grain but a seed and is packed with protein and essential amino acids.  
It's far more nutritious then rice and has more calcium, phosphorus, magnesium, potassium, copper, manganese, fiber and zinc than many other grains.

Barley has loads of fiber, iron, selenium and niacin.  Typically you see pearled barley but dehulled barley is unprocessed so get it if you see it.

Oats are a great source of both soluble and insoluble fiber. 
They also have tons of manganese, vitamin E, zinc, and protein.

Cherry Peach Sauce

Although this is actually the consistency of a lot of store bought purees, 
I find it too thin to serve it by itself.

Oh but flavor is really, really delicious and there are approximately 5,893 ways to use it.

I'll name a couple below.

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Cherries are awesome, have great flavor and color but I don't use them enough.

It might be because my awesome cherry-pitter, let's call her the Jordyn 2000 has gone back to 
Sacramento, and cherry-pitting just isn't the same without her.

It's also messy and it makes your fingers purple.
Well it does if you are using your fingers to pit the cherries.

If we're going to take advantage of summer fruit then we just can't ignore peaches, can we?

Lovely, luscious summer peaches.

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Cherry Peach Sauce
2 cups of halved & pitted cherries
2 medium peaches, skinned and pitted
1/4 cup water

Lets start with the skinning of the peaches.
Bring water to boil in a pot.  It needs to be enough to submerge your peaches.
Take your clean peach and cut an X on the bottom.
Drop the peaches into the boiling water and let it sit for a few minutes.
When you see the skin start to pull away from the X they are ready.
Let them cool and simple peel the skin off.

Place your cherries in a small saucepan with 1/4 cup of water and bring to a simmer.
Cook until your cherries are fork tender, stirring if needed.
Drain the liquid into a container.
Keep that lovely cherry juice!  Cool it down and give it to your little to drink.
Serve it by itself or mix it with their favorite juice.

Place your cherries and peaches in a food processor and puree.

Now for the fun part.

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-Add it to:
cottage cheese, plain whole milk yogurt,
mashed banana, pears or apple,
oatmeal or other grains
-Use it as a sauce for pancakes, waffles or french toast
-Freeze it into popsicles
-Cook with pork (or chicken or turkey) and maybe some roasted squash
-Add cinnamon, cardamom, nutmeg or pepper
-Mix in some mint

Use it for yourself too!  Warm a bit with real maple syrup and serve it with brunch or 
spike it and serve it with dessert :)

Or spike it and eat it for brunch.  I won't judge you.

Refrigerate for up to 3 days or freeze for up to 3 months

Cherries are a great source of potassium, have anti-inflammatory properties 
and are packed with antioxidants.
They also contain melatonin which is said to help regulate natural sleep patterns, 
and what mama wouldn't like that.
Peaches are loaded with vitamin C and K as well as potassium, calcium and fiber.

Little Pea by Amy Krouse Rosenthal

I picked this book up while browsing Barnes and Noble one day and have given it as a gift twice already.

B and I both immediately loved it.

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Here you have a story of Little Pea who leads an ordinary pea life.

There is one thing that Little Pea doesn't like....

eating dinner.

You see, Little Pea has to eat candy for dinner and he hates candy!

Come on Little Pea, just 5 more bites and you can have dessert.

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After choking down his dinner of sweets he finally makes it to dessert....

What a fantastic ending.

We love the simple illustrations.
The minimal background makes it easy for your little to focus on the illustrations and story line.
This story is just super cute and very fun.

Fig & Apple


Here's the thing about figs.  

Yes, I've had them as an occasional accompaniment to a cheese platter 
but usually they are dried and it's just the tiniest portion.

For the most part when I think fig... I think Newton.

I know that's horrible but it's true.


Besides, have you seen how expensive fresh figs can be?

So when my friend Kelly pointed out her insanely large and beautiful fig tree, 
I jumped at the chance to steal some.

She sent me home with a bag and I started looking for things to do with them.

I didn't think stuffed with goat cheese and wrapped in bacon would work for Peanut... yet.

So I mixed them with apples and it's a fantastic blend.

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Fig & Apple

6 ripe figs, stems removed, quartered
1 apple, peeled, cored, cut into chunks

Wash your figs thoroughly and make sure the stems are removed before cutting.
One of mine was really tough on top so I just cut the very tip off.
Add your figs and apple to a food processor and puree.

At this point it tastes fine and you could certainly serve it as is.
You'll notice the puree is pale with bits of that dark skin throughout.

However, I went a step further and placed this in a small pot over medium heat.
Cook it, stirring occasionally until those flecks of skin soften and the color bleeds into the puree.
The flavor, sweetness and even color really deepens with a bit of cooking.


~Don't worry about the seeds, they are so small they aren't a choking hazard
 but they do add an interesting mouthfeel.~

-This would be great with seasonings like cinnamon or pumpkin pie spice.
-Add a bit of mint 
-Mix with pureed prunes or apricot
-Add it to plain yogurt or cottage cheese

Refrigerate for up to 3 days or freeze for up to 3 months.


Apples are loaded with fiber, vitamins C, beta-carotene, riboflavin, thiamin, potassium,
phosphorus and calcium. 

Figs have loads of fiber, calcium, magnesium and potassium.

Peach Chicken with Basil

The other day while I was searching the internet for peach recipes 
(our csa box has been packed with them)
I kept coming across peach and chicken.

Dishes called Polynesian chicken and Luau chicken over and over again, 
although I'm not sure peaches make me think of the islands.

Then I came across this one and I knew it would be perfect for baby food.

This recipe has become one of my absolute favorites.

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I doubled it because the boys are eating a ton and I'm just trying to keep up!

This dish smells incredible and it's worth making a grown up version of... 
you know with salt and some crusty browning of the chicken.

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Peach Chicken with Basil
1 chicken breast, cut into chunks (about 6 ounces)
2 peaches, skinned and cut into chunks (to skin, see this post)
1/4 cup diced onion
1 tsp extra virgin olive oil
3 or 4 carrots, about 1/2 lb, peeled and chopped
1/4 cup brown rice, ground to desired consistency
1 cup water
1 tbs fresh minced basil

Place your carrots in a steamer until finger mashable.... about 25 minutes.
Meanwhile, in a medium saucepan, sauté your onion in the evoo until translucent.
Add your peaches and chicken with the heat on medium and cover for about 5 minutes.
As the peaches cook they will release their juice, creating a nice simmering liquid for the chicken.
Stir occasionally until your chicken is cooked all the way thru.
Doesn't it smell amazing?
Puree your mixture to desired consistency. 
I pureed it smooth and used the carrots to add texture. 

Bring 1 cup water to a boil.
Sprinkle brown rice powder into the boiling water, whisking constantly.
Turn the heat down to simmer the mixture,
whisking until the liquid is absorbed and the grains cooked.
Mine took about 8 minutes.
Stir rice into the peach/ chicken mixture.

Now we're going to add the carrots and this is where you can really control your chunks.
You can make this completely smooth.
You can add your carrots and pulse to gently chop.
You can even mash the carrots and mix them in with a spoon.

When you are finished adding your carrots,
stir in the basil.


-Using just the peaches and chicken, this is a great way to introduce meat
-Try this with cilantro or mint
-Substitute turkey, pork or tofu
-Use mango, pear or other stone fruit instead of peaches

Refrigerate for up to 3 days or freeze for up to 3 months
Make sure you warm thoroughly before serving.

Chicken is a great source of lean protein in addition to potassium, phosphorus, niacin,
calcium, iron, selenium and zinc.

Peaches have lots of vitamin C and K as well as potassium, calcium and fiber.

Carrots have loads of different kinds of carotenoids which work as antioxidants, convert to vitamin A,
boost the immune system and protect and enhance your eyes.

Brown rice still has it's bran layer which allows it to retain more fiber (4x more then white rice)
as well as nutrients like niacin vitamin B6, magnesium and manganese.

Onions are known as cancer-fighting foods as well as helping build strong bones and connective tissue because of both the sulfur compounds (that make them smelly) and the antioxidants.

Basil has been known to have anti-inflammatory effects, is a good source of vitamin A, magnesium, iron, calcium & potassium.

I marked this as 8-10 months simply because of the onion, but as with everything else, when to introduce this is for you to decide.

Hello again!


My computer is back and I'm ready to start catching up on some blogging.

Come back tomorrow for a fantastic Peach Chicken with Basil recipe!

I'll be back real soon!

New Zealand

Sorry about the disappearing act!

My harddrive needed to be replaced so I'm without a computer for a few days.

Meanwhile I'll be working on some new recipes!

Kiwi & Green Plum


We recieved a ton of these green plums in our csa box a week or so ago.

Only I didn't know what they were.

So I brought some over to my mom's and said,
 "I brought you this fruit, only I'm not sure what it is, but they look like green plums.  What are they?"
And she said, "They're green plums."

I like to ask my mom questions like that.

She used to work as a grocery store checker so I expect her to recognize all produce.
Sometimes I call her from the grocery store and ask her what aisle to find things.
Even though she hasn't worked at a grocery store in years...
and I could probably ask someone there...
but I prefer to call home and ask things like what aisle to find canned pumpkin.

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Kiwi and Green Plum

2 ripe kiwis, peeled
4 ripe green plums, peeled and pitted

In order to peel your green plums simply cut an X in the bottom
and submerge them in boiling water for a few minutes.
Allow them to cool and peel the skin off.
You can see pictures of the process here.

Take 1 of the kiwis and 3 of the plums and puree or pulse in your food processor.
The puree does turn out on the runny side so,
I took the other kiwi and last plum and diced them up.
Make sure your dice is small enough (and ripe enough) for your baby to mash in his/her mouth.


-You can obviously see the kiwi seeds but they're so small they don't pose a choking hazard.


-This would be fantastic with mint
-Serve this with whole milk plain yogurt or cottage cheese
-Add it to babies cereal, oatmeal or other grains
-Mash with bananas or avocado
-Add to a little chicken and rice

Refrigerate for up to 3 days or freeze for up to 3 months.
This does brown when it oxidizes so be sure to keep it well sealed.

Kiwi's have twice the vitamin C of oranges, are packed with antioxidants, magnesium, fiber and potassium.
Plums have lutein that helps with vision, vitamins C & A, fiber, potassium and riboflavin. 

Winner, winner, powdered dinner!


The winner of the NurturMe giveaway is Stephanie!

Screen Shot 2011-08-15 at 9.03.20 AM

So excited for you!  Email me your address and I'll have it sent to you :)

Carrot & Broccoli Orzo

This dish actually includes chicken so it's a complete meal for your baby.

A little salt and I'm happy eating this myself.

Now don't rule out this dish just because the texture looks really chunky. 

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First off, all of those chunks are really soft, allowing your little to mash it in their mouth.

Also remember that you can always puree your dishes to a consistency that works for your baby.

Left to right in the picture you see:
The original recipe,
After it's been pulsed a few times in a food processor
and blended to a smooth puree.

You can always make these recipes work for your little.

My apologies for the lack of preparation photos... I got caught up and didn't take them.

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Carrot & Broccoli Orzo (with chicken)
1/2 cup orzo
1 lb carrots, about 5 medium, peeled and sliced into rounds
2 cups broccoli florets
4 oz chicken breast, or 1/2 cup cooked diced chicken

Place your broccoli in the steamer with about an inch of water in the bottom of the pot.
Steam the broccoli until the stems are fork tender, this took me about 15 minutes.
They should be tender enough to mash with your fingers.
Remove the steamer basket but keep the water.
Run the hot broccoli under cold water (or submerge in ice bath) to stop the cooking.
Cut the broccoli to remove the florets like this, keeping the stems.  
Place the florets in a medium bowl and the stems in the food processor.

Place your carrots in the steamer, 
using the same water you used to steam the broccoli, adding more water if needed.
Steam until fork tender, about 15-20 minutes depending on the size.

Meanwhile, boil 1/2 cup of orzo until it's soft.
Remember that you don't want al dente for your baby, you want it mouth-mashable.
I cooked mine for about 15 minutes.
Drain when done and set aside.

When the carrots are done and cooled slightly
 you can add them to the broccoli stems in the food processor, 
keeping the water to cook your chicken in.

Add your chicken to the boiling water.
When the chicken is cooked all the way thru, add it to the food processor and puree.

You'll need to add some of the cooking liquid as you want the puree to be thinner than usual.
This is going to make your "sauce".

Pour the cooled puree into the medium bowl with your florets and stir in your orzo.


Peanut eating "little trees" as a snack

-Try this with a number of different veggies like cauliflower, asparagus, squash, or green beans
-Leave the chicken out or use another meat like turkey, beef or pork
-Substitute the orzo with another pasta, Mediterranean couscous or a grain
-Add fresh herbs like basil, parsley, cilantro or even dill

Refrigerate for up to 3 days or freeze for up to 3 months.
When reheating make sure to heat all the way thru and allow to cool for your little.


Carrots have loads of different kinds of carotenoids which work as antioxidants, convert to vitamin A,
boost the immune system and protect and enhance your eyes.

Broccoli is known as having cancer fighting properties, lots and lots of cancer fighting properties
as well as protein, fiber, potassium, calcium, vitamins C & A, folate,
magnesium, phosphorus and beta-carotene.
So good for you.

Chicken is a great source of lean protein.
It also provides potassium, phosphorus, niacin, calcium, iron, selenium and zinc.

Orzo may not be a nutrient powerhouse but it does provide your baby with some needed carbs, fiber, protein and iron.  There is nutrient-enriched orzo as well.

Last day to enter the giveaway HERE.

Simple Summer Squash

Our CSA has been packed full of summer squash in all shapes and sizes.

Although you can definitely steam them, 
I prefer to roast them.
Even in the summer heat, I can't get enough roasted summer veggies.

I find that steamed squash becomes a very liquidy puree 
which can be really great if that's what you need in a recipe.

However, roasting the squash eliminates all that extra liquid.

It also brings out the sweetness and preserves the most nutrients.

The summer squash we are using are pattypan, yellow crookneck, zucchini.

You can use any kind you like.

Summer squash have the thin skins versus the thick hard shells of winter squash.

If you are looking for Simple Winter Squash recipe you can find it here.

Simple Summer Squash

Any amount of your favorite summer squash

Preheat your oven to 350 degrees.

Gently wash your squash and slice both the tops and the tips of the bottoms off.
Slice into 1 inch rounds and place on a baking sheet that has been sprayed with extra virgin olive oil
OR you can lightly coat the veggies with extra virgin olive oil.

Bake for about 30 minutes or until the squash is golden and fork tender.

Place in a food processor and puree to desired consistency, adding water as needed.

~Although you can see the skins, I find that it breaks down completely in the food processor.
The skin is packed with nutrients and anti-oxidants.

~Truth be told, we usually cut them into spears or long strips because that's the way that B & I eat them.
We just season half for us and eat them straight off the pan.
I always burn my tongue.

-Combine with pear, apple, carrots or sweet potato
-Add onion to the pan when you roast it
-Use herbs like basil, oregano, cilantro, chives, parsley or thyme
-Puree with cooked turkey or chicken

Refrigerate for up to 3 days or freeze for up to 3 months

Summer squash is high in potassium, vitamin A, beta-carotene, lutein and manganese.

Don't forget to enter my giveaway for a chance to win  NurturMe Feeding Gift Pack!

Sweet Potato & Spinach

Spinach had been on my list of things to incorporate into Peanut's diet.

It's just that there are so many foods to create dishes with that 
I seemed to have been dragging my feet on spinach.

Plus, growing up I had a super aversion to spinach.
I have a story I'll share with you someday about when my mom made me eat canned spinach.

Anyway, I have no idea why I hadn't made this dish before.
It's really yummy.

Spinach is the easiest thing to cook and I paired it with sweet potato, 
which is something Peanut just loves.

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Moral of the story?
Just because you didn't like it before, doesn't mean you won't like it now.
So try it again.

And, um, even if you don't like something you should still 
give it to your kids so they can judge for themselves.

And, um, 
better late than never.

And, um,
a bird in the hand is worth two in the bush.

OK, that has nothing with anything but it's the first proverb that popped into my head.
Has anyone seen that Geico commercial? 
I love that commercial.

Sweet Potato & Spinach
1 sweet potato
6 cups fresh spinach
1/2 cup water

Preheat your oven to 425 degrees.
Prick your sweet potato with a fork several times, place it on a baking sheet 
and bake for about 45 minutes.
It's done when the skin looks loose and the flesh is soft when squished or poked with a knife.
I usually do several at a time and refrigerate until I need them.

Place your spinach in a skillet over medium heat
 with about 1/2 cup water and cover with a lid.

Allow it to cook/steam for several minutes until the spinach is wilted.

Place the spinach (reserving liquid) in the food processor and pulse until the spinach is cut up a bit.
Add your cooled sweet potato and puree to the desired consistency, adding water as needed.

Alternatively, you can chop the cooked spinach with a knife and 
hand mash the sweet potato for some added texture.  
Just make sure there aren't any long strings of spinach that could cause a choking hazard. 

-Add lean cooked meat like chicken, turkey, beef or pork
-Add herbs like parsley or basil
-Sautee spinach with a bit of onion, leek or garlic
-Sprinkle with a little grated cheese

Refrigerate for up to 3 days or freeze for up to 3 months.

Spinach is packed with goodness for your little.
It has tons calcium.  It also has selenium, magnesium, folic acid, iron and vitamins A C, D 
as well as vitamin K which helps your bones absorb the calcium.
It's kind of a big deal.
Sweet potatoes are high in vitamin A, lots of fiber, antioxidants, potassium and a bit of calcium.

-Spinach is on the dirty dozen list, so buy organic if you can.

~Don't forget to enter my giveaway HERE for a chance to win a NurturMe feeding gift pack!~

NurturMe baby food & a giveaway!

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When I was first contacted about this product I immediately got on NurturMe's website 
and read all about them.
I watched the video, looked at the blog and searched the internet.

I was really, really excited.
I just crossed my fingers and hoped that it didn't taste like chalk.... or some of the other store bought foods.

When I pulled the package out of the mailbox I briefly wondered if they were sending the food separately.

These things are light as air.
Roughly the same size as a package of hot cocoa they weigh about 1/2 ounce each.

What is it?
It's dry baby food.
"The first and only certified-organic, all-natural, gluten-free baby food 
made from nutrient-rich, quick-dried fruits and vegetables."

Phew, that's-a-lot-of-hyphens.


I know that at first dry baby food sounds odd but really it shouldn't surprise us.
One of the most common first foods given to babies is rice cereal.

This is the same concept.

You simply mix these packets with breast milk, formula, water or whole milk and
voila, you have your food!

It's a traveller's dream because you don't have to lug around jars of baby food
or worry about refrigeration and other things.

Easy Peasy.

And get this... it tastes good!
B and I tried them all dry and mixed and Peanut gives them a thumbs up as well.

I have to say, and you're probably going to think I'm really weird,
 that I was really excited that all the powdered food were different textures.

Because when I buy baby food from the store I always marvel at the fact that
 it all comes out the consistency of pudding.
How is this possible?
How can cooked peas and chicken and banana and sweet potato and green beans and
beef with macaroni and vegetable risotto and mango turkey with brown rice
all be the consistency of pudding?  How?!

They are different foods, they should have different textures!

The apple.  Oh boy, have you ever had apple chips?
That's what these taste like.
I wanted to roll a dessert in them and eat it myself.
B tried to convince me to pour it on his ice cream.

Also, the packaging is recyclable and the carton is made using wind energy.
Yay for green packaging!

And cute.  The packaging is sooo cute.

Well, it is.

I'm just sayin'.

My first thought was to use it as a thickener for some of my purees.
Often times when I puree really ripe fruit (that's super juicy),
the puree turns out really thin.
Tasty but thin.

So I added the apple to my cherry peach sauce and it was perfect.
Look how thick and yummy that looks.

Oh and while we are still talking about apple, which is #1 on the dirty dozen list,
I should mention that all the fruits and veggies used, are from certified-organic U.S. farms.
All natural with nothing added.

Pure and simple.

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NuturMe comes in 4 different flavors:
Plump Peas, Crisp Apples, Scrumptious Squash & Hearty Sweet Potatoes

You can mix and match them.
I gave Peanut the squash and sweet potatoes and he loved it.

I mean, how much easier can it get?
It's one of those things I'll keep in my diaper bag, earthquake kit and car... just in case.

Besides, these aren't just for your infant.
On the website I saw them mix the squash into mac and cheese for a toddler.
You can't see it at all and the flavor would work perfectly.
Parent's just love sneaking extra nutrients into their kids food.

My favorite, from a recipe standpoint, has to be the peas.

It took us a while before I felt comfortable giving Peanut peas with the skins blended in.
He tends to choke and gag and things a lot.

The result was that I didn't make a lot of things with peas.
This is the answer to that problem.

You could substitute a package of the plump peas in this recipe, add a bit of water and call it a day.

These peas taste like peas.  Not like store bought grayish baby food peas.  Like real, fresh peas.

Other suggestions from NuturMe included Apple Pudding, Sweet Potato Pancakes and Froggy Pasta.

Most importantly
(you know, besides the flavor, the fact that it's environmentally friendly
it's light weight, perfect to store and has super cute packaging)
is that it's sooo good for your little.

The fruit and vegetables are drum-dried and freeze-dried
which means that they retain more nutrients and phytochemicals than their cooked counterparts.
Especially the over-cooked veggies and fruits you buy at the grocery store.

The only draw-back is that their aren't more flavors!
I have a feeling that will be changing as they gain more momentum.
I hear banana has just come out.

You can find them on websites like
Amazon, Babies R Us, Target,, and in some Whole Foods stores.
And actually starting today they will be available in Babies R Us stores nationwide.


So because you are awesome and this product is awesome...
and I feel you should be united in your awesome-ness...
and because every parent needs to have an easy, healthy product like this at their disposal...

I'm giving away one New Feeding Gift Pack which includes 2 of each flavor and the NurturMe spoon.

To enter this giveaway just leave a comment.

Giveaway closes Sunday 8/14 at midnight and the winner will be randomly chosen 
and announced next Monday.

For additional entries you can: 
1. Facebook, tweet or blog this giveaway and leave me a link
2. Like them on Facebook and leave me a comment (and get a coupon on their page)
3. Follow them on Twitter and leave me a comment

Good Luck!

~NurturMe did provide me with the product for this post but the opinions and photographs (with the exception of the last) are mine.  I would not post about a product I do not support.
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