Stage 5

recipe
  • 1 lbs boneless skinless chicken breasts, cut into strips
  • 2 cup cranberry juice
  • 1/4 cup dried cranberries
  • 1 tsp grated fresh ginger
  • 1 tbsp butter
  • 2 tbsp finely diced shallots
  • 1 clove minced garlic
  • 1/4 cup carrots, peeled and cut into strips
  • 1/4 cup parsnips, peeled and cut into strips
  • salt and pepper to taste

Cut chicken breasts into strips. Stir cranberry juice, cranberries, ginger and garlic in a large bowl and add chicken strips, cover and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade, set marinade aside. Salt and pepper chicken to taste. Melt butter in a medium saucepan. Add shallots and saute over medium heat until transparent. Add saved marinade, bring to a boil, uncovered. Reduce heat and simmer 15 minutes, stirring occasionally, until sauce is reduced by half. Add parsnips and carrots last 5 minutes of cooking.
Grill chicken over medium-high heat 4 to 5 minutes per side or chicken reaches internal temperature of 165 degrees F.

Serve with sauce on top or for happy fingers to dip.

Recipe Yields: 4-6 Servings

Store separately in the refrigerator and reheat chicken before serving.

Storage Time: 3 days in the refrigerator

Stage 4

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Try this recipe for a healthy snack alternative.

  • 2 whole golden beets, medium
  • non-stick cooking spray
  • salt to taste

Preheat the oven to 375. Peel and thinly slice beets, if you have a kitchen mandolin or attachment for a food processor it would be great for the uniformity of the chips, you can also use a vegetable peeler. Using a large baking sheet lined with parchment paper, lay slices out evenly. Lightly spray the beets with the non-stick cooking spray. Using another piece of parchment to lay on top of the sliced beets. Bake for 15 minutes, carefully remove the top parchment paper piece and continue to bake for 10-15 minutes more. Remove from oven and sprinkle with salt (if desired a little brown sugar for sweeter chips or dill for tangy chips). Serve and enjoy.

Recipe Yields: 6 Servings

Store in an air-tight container.

Storage Time: 5 days on the counter

Stage 5

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This recipe pairs will with roasted chicken or any pork dishes, a great introduction to beets for you little one.

  • 2 cup cooked diced beets (boiled for 1 hours or canned)
  • 1 tbsp butter
  • 1/4 cup orange juice
  • 1/2 cup honey*
  • Salt and pepper to taste

Put cooked diced beets in a saucepan. Add remaining ingredients and mix gently. Cook on moderate heat until liquid evaporates and butter and honey form a glaze over the beets. Remove from heat and serve immediately. This recipe pairs will with roasted chicken or any pork dishes, a great introduction to beets for you little “honey bees”.

Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.

Recipe Yields: 4 Servings

Storage Time: 3 days in the refrigerator

Beets are a good source of vitamin C, Potassium and dietary fiber.

Stage 4

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Beet pancakes are a fun breakfast recipe that are packed with nutrition!

  • 1 cup flour
  • 3/4 cup whole wheat flour
  • 3 tbsp light brown sugar
  • 1 tbsp baking powder
  • 2 whole beets, roasted and pureed
  • 1 1/4 cup nonfat milk
  • 1/3 cup nonfat plain greek yogurt
  • 1 whole egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Heat skillet or griddle. Stir all dry ingredients in a bowl. Whisk all wet ingredients in separate bowl until well combined. Combine the two bowls and stir until just incorporated, remember lumps are good when it comes to pancakes. Grease the pan and pour some of the pancake mix into the hot pan or skillet, about 3 minutes each side. Serve immediately with peanut butter, berry puree or any other favorite pancake topper.

Recipe Yields: 6 Servings

Storage Time: 3 months in the freezer

Stage 5

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  • 1 package fresh cranberries
  • 1/2 cup sugar
  • 1 cup orange juice
  • 1 tsp almond extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 tbsp chopped mint

Place the nuts on a baking pan and place in 325 degree oven for 5-10 minutes. As they start to toast they will turn a deeper color. Be careful and don’t burn them as they will taste bitter and you would have to start all over again!

In a stock pot place the sugar, orange juice, almond extract and cranberries and bring to a boil. Boil gently until you start to hear the cranberries pop then boil for 5 minutes more. Remove from the heat and cool to room temperature before you store them in the refrigerator in an airtight container. Just before serving add the toasted walnuts and fresh mint.

Serve cold or at room temperature.

Recipe Yields: 8-10 Servings

Storage Time: 3 days in the refrigerator

Stage 3

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This nutrient packed smoothie is the perfect combination of fruits for a filling snack or sweet treat.

  • 8 oz chilled cranberry juice
  • 6 whole strawberries fresh or frozen
  • 1/8 cup blueberries fresh or frozen
  • 1 whole banana
  • 1/2 cup ice

Combine all ingredients into a blender. Serve immediately.

Recipe Yields: 2 Servings

Best if served immediately.

 

Stage 5

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  • 1 1/2 lbs sweet potatoes, peeled
  • 3/4 cup black beans, drained and rinsed
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cumin
  • Cooking spray

Preheat oven to 400°F.
Steam or boil sweet potatoes until barely tender, approximately 15 minutes. Let cool. Mix potatoes and beans with an immersion blender until smooth. (Add water if needed) Add garlic salt, pepper, onion powder, nutmeg, curry, cumin and cinnamon. Mix well. Spray sheet pans with cooking spray. Using a tablespoon, portion out scoops of mixture and roll slightly, place 1 inch apart on prepared sheet pans. Bake in oven for approximately 10- 12 minutes, until starting to brown. Then flip and bake for approximately 5 minutes or until the both sides start to brown.

Recipe Yields: 6 Servings

Storage Time: 3 days in the refrigerator

Sweet potatoes are an excellent source of potassium, and contains magnesium, and calcium. They also contain vitamins A,C niacin, and folic acid.

Stage 5

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  • 1 whole sweet potato, cleaned and halved
  • 1 1/2 tbsp cheddar cheese
  • 1 cup pinto beans, drained and rinsed
  • salt and pepper to taste
  • Cooking spray

Preheat oven to 400F. Scrub clean and dry a small sweet potato. Cut potato in half and cut the ends off in order to stand the potato up in an oven safe dish, spray the skin of the potato with cooking spray. Bake for 30-40 minutes. Remove from oven and cool slightly. Scoop out the inside of the potato and place in a bowl, mash with Worcestershire, salt and pepper. Mix in most of the cheese and beans (trying to leave the beans whole). Add mixture back into the sweet potato skin, top with remaining cheese. Back for an additional 5-10 minutes.

Recipe Yields: 2 Servings

Storage Time: 3 days in the refrigerator

As a great source of dietary fiber, this recipes also provides vitamins, and protein.

Stage 4 + 5

Hudson Valley Sweet Potato Casserole
  • 4 oz butter
  • 2 lbs peeled diced sweet potatoes, boiled
  • 2 red apples peeled, cored and diced
  • 2 bananas peeled, diced
  • 4 oz orange juice
  • 4 oz half and half
  • 1/2 cup pecans toasted, chopped (optional)

In large pot melt butter, add potatoes, apples, and banana and sauté lightly. Add orange juice and reduce, add cream and simmer, stirring occasionally until apples and bananas are soft enough to mash. Use a potato masher or electric immersion blender, whip or paddle to puree. Garnish with pecans.

Recipe Yields: 9 Servings

Storage Time: 3 days in the refrigerator

Stage 5

lentils r

This simple toddler friendly recipe combines lentils, veggies and rice in a delicious way.

  • 3 tbsp lentils
  • 2 tbsp brown rice
  • 1 clove garlic, diced
  • 1 tbsp tomato paste
  • 1 cup water or chicken stock
  • 1 tbsp olive oil
  • 1/4 cup carrot, onion and celery mix
  • 1 Bay leaf

In a small pot on medium heat, bring oil to temperature and add carrot, onion and celery mix, sauté for 3-5 minutes, add garlic sauté for 2 minutes more, stir in tomato paste. Add remaining ingredients and bring to a boil, reduce heat to a simmer cover with lid for 25 minutes. Check tenderness of rice and lentils, stir if needed add more water or stock. Cool slightly and let your little explorer enjoy!

Recipe Yields: 3 Servings

Storage Time: 3 months in the freezer

Stage 5

recipe

Serve this delicious and nutritious lentil dip with pita bread. Cut pita into triangles and cut fresh veggies such as carrots, tomatoes, cucumbers and celery to serve along with the dip

  • 1/2 cup dried lentils
  • 1/2 cup split peas
  • 1 tbsp olive oil
  • 1/2 cup chopped red onion
  • 1 tbsp chopped garlic
  • 1 tsp cumin
  • 1/2 cup cilantro leaves
  • 2 tbsp fresh lemon juice
  • 1/4 cup whipped cream cheese
  • 1 tbsp paprika

Cook lentils and split peas in large pot of boiling water or stock until very tender, about 35 minutes. Drain and set aside. Heat 1 tbsp olive oil in heavy large pan over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add cumin and stir 1 minute. Transfer mixture to blender or food processor. Add lentils and split peas, cilantro, lemon juice, paprika and 3 tablespoons water. Process until smooth. If the mixture is dry, add water until desired consistency. Season to taste with salt and pepper. Transfer to medium bowl and stir in whipped cream cheese. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread a fresh cut veggies.

Recipe Yields: 10 Servings

Store in an air tight container in the refrigerator.

Storage Time: 5 days in the refrigerator

This recipe is an excellent source of fiber. Serve this with fresh veggies for an extra nutritious snack.

Stage 1 + 2

Lentils

Lentils, a member of the legume family, are full of necessary nutrients. Try this recipe with different kinds of lentils, Red, yellow, French or green. For older babies try serving this dish with chicken, carrots or small diced avocado.

  • 1 cup water or stock
  • 1/4 cup lentils (red, yellow, French or green)

Bring 1 cup water or stock to boil add lentils, cover and cook for 30 minutes add more water or stock if needed. Check tenderness of lentils, if tender remove from heat and cool. Once lentils are cool enough to handle, add them to blender or food processor, pulse to begin pureeing add additional liquid to thin out if desired thickness. Serve along with rice or rice cereal to thicken.

Recipe Yields: 4 Servings

Storage Time: 3 months in the freezer

Lentils are high in fiber and are an excellent source of minerals. They are full of B-vitamins and protein.

Stage 5

green beans

Grilled green beans are a perfect complement to any Asian flavored fish, chicken or beef dish, as well as a fun finger food for exploring toddlers.

  • 1 lbs fresh green beans
  • 1 1/2 tbsp sesame oil
  • Course salt for taste

In a large bowl toss fresh green beans with sesame oil. Toss them on a grill that is on med-high heat. Don’t worry you will lose some between the grates, but the key is get them on the hot grates and cook them hot and fast. This will allow the beans to keep their snap, remove from grill and toss with course salt.

Recipe Yields: 4 Servings

Store in refrigerator for up to three days. Reheat before serving.

Storage Time: 3 days in the refrigerator

Green beans are an excellent source of potassium and folic acid.

Stage 4 + 5

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This delicious soup offers a hearty serving of vegetables and serves as an excellent source of vitamins and nutrients. Try serving with a grilled cheese on wheat bread.

  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1 can chickpeas, rinsed
  • 2 cups peas, frozen
  • 6 cup chicken broth
  • 2 tbsp plain yogurt
  • salt and pepper to taste

Saute onion and garlic in olive oil until the onion is soft. Add the celery, carrots and saute until softened, about 3 minutes. Add in chickpeas, peas, broth, and yogurt and bring to a boil. Simmer the soup until the vegetables are soft (about 20 minutes). Using an immersion blender, blend lightly to keep the texture (about 10 seconds). For smaller children, or if you prefer a smooth texture, blend the soup to your desired consistency.

Recipe Yields: 6 Servings

Store any extras in an airtight container in the refrigerator. Reheat before serving.

Storage Time: 5 days in the refrigerator

Stage 3

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  • 10 oz package of frozen peas
  • 4 cup vegetable stock or chicken stock
  • 1 whole clove of garlic, minced
  • 1 whole carrot, chopped
  • 1/2 cup onion, chopped
  • 1 roma tomato, chopped
  • 1 small parsnip, chopped
  • 1 tsp rosemary
  • 1 tsp butter or olive oil
  • Salt and pepper to taste

Rough chop all vegetables, sauté in a small stock pot with butter or olive oil and season with salt, pepper and rosemary. Add 3 cups stock or water, bring to boil add peas and reduce heat to a simmer for 8-10 minutes. Remove from heat and cool slightly before blending to desire consistency, for a smoother puree add the remaining cup of stock.

Serve hot or cold and share this fun dish with your toddler along with the rhyme:

“Pease porridge hot, pease porridge cold, pease porridge in the pot 9 days old. Some like it hot, some like it cold, some like it in a pot 9 days old.”

Recipe Yields: 4 Servings

Storage Time: 5 days in the refrigerator

This recipe is a great source of vegetables and is rich in vitamins and nutrients. In addition, green peas are rich in antioxidants and offer anti-inflammatory benefits.

Stage 5

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English pea salad is flavorful and nutritious. This dish is the perfect side for any picnic or party.

  • 2 cup peas (fresh or frozen)
  • 2 slice of apple wood smoked bacon, crumbled
  • 1/2 cup sharp cheddar cheese, cubed
  • 1/4 cup red onion, diced
  • 4 tbsp plain greek yogurt
  • 2 tbsp fresh mint leaves, chopped
  • 1 tsp paprika
  • Salt and pepper to taste

Toss uncooked peas, crumbled bacon, cheese, red onion and mint leaves together. In a small bowl, mix greek yogurt, paprika, salt and pepper. Stir the yogurt mixture in with the peas. Chill for 2 hours in the refrigerator.

Serve as a side dish or as a fun finger food snack. Serve cold.

Recipe Yields: 6 Servings

Storage Time: 5 days in the refrigerator

Peas are an good source of dietary fiber, Vitamins A, C, and B6.

Stage 3

Chilled Cantaloupe Soup: This refreshing soup is the perfect meal on a hot day.

This refreshing soup is the perfect meal on a hot day.

  • 1 whole lime
  • 1 1/4 cup water
  • 1/2 cup fresh mint leaves
  • 1  cantaloupe (approx 2 1/2 pounds)
  • 1/3 cup plain yogurt
  • 1/4 cup agave or honey (optional)
  • 2 fresh mint leaves for garnish

Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.

With a vegetable peeler remove zest from lime in strips and juice the lime. In a saucepan simmer water, zest, mint, and agave or honey (if desired), stirring occasionally for 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a fine mesh strainer into a bowl, and discard solids. Cool syrup to room temperature.

Halve and seed cantaloupe. Scoop flesh into a blender with yogurt, lime juice and purée with syrup until smooth, transferring to a large bowl. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint.

Recipe Yields: 6 Servings

Storage Time: 3 days in the refrigerator

This recipe is an excellent source of Vitamin A and Beta-Carotene. Both of these nutrients contribute to maintaining healthy eyesight.

Stage 1 + 2

recipe

By combining cantaloupe with blueberries, you can introduce new flavors to your baby in a simple dish that is packed with nutrients and anti-oxidants.

  • 1/2 cup diced cantaloupe
  • 1/2 cup blueberries

Puree each separately. Fill bowl half with cantaloupe (consider the bowl a clock and the half mark is 12 and 6), the other half is the blueberry puree. Now using a spoon swirl the blueberry puree into the cantaloupe for a fun design, it gives baby a taste of both while leaving part of the puree as a single flavor.
You can also try substituting the blueberry with:
Peach
Banana
Avocado
Raspberry

Recipe Yields: 2 Servings

Store the remaining puree in the freezer storage pods to use later. You can store the fruit purees separately or mix together and then freeze.

Storage Time: 3 months in the freezer

Cantaloupe is an excellent source of vitamin and A & C.

Stage 1 + 2

The combination of carrots and broccoli will provide your baby with the nutrients they need for healthy growth and development. The sweetness of the carrots make them a great combination food when introducing new vegetables to baby.

  • 1 cup fresh broccoli, chopped
  • 1 cup fresh carrots, chopped

Clean broccoli and carrot. Chop one cup of each and steam for 8-10 minutes. Using an immersion blender, blend to desired consistency and serve.

Recipe Yields: 6-8 Servings

Store the remaining puree in the freezer storage pods to use later.

Storage Time: 3 months in the freezer

Broccoli is a wonderful source of vitamin C & vitamin K and carrots are a great source of vitamin A.

Stage 5

Oven Baked Broccoli Potato Pancakes
  • 3 potatoes
  • 1 tbsp olive oil
  • 1/2 cup onion, chopped
  • 1 egg
  • 1 whole crown of broccoli
  • 1/3 cup chickpeas
  • 1 tsp baking powder

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spread olive oil on it. Rinse chickpeas and grind in the food processor until they become a powdery consistency. Set them aside to add later. Wash broccoli and add to large bowl after grinding in a food processor. Peel and chop potatoes. Chop the onion and add the onion and potatoes to the food processor. Grate in the food processor and press with paper towels to remove the moisture. Add minced garlic, egg, baking powder, chickpeas and salt and pepper to the mixture and mix until all ingredients are blended. Drop the mixture on the olive oil coated pan in the size of one inch balls. Using a spatula or you hand, flatten them into the pan. Bake for 15 minutes then turn over the pancakes and bake for another 10 minutes until they are crunchy and brown.

Depending on the size of your broccoli potato pancakes, this recipe will make 10- 15.

Recipe Yields: 7 -10 Servings

Store in an airtight container in the refrigerator for up to 3 days.

This dish is a wonderful source of vitamin C, vitamin K, potassium, iron and offers other nutrients that are necessary for your child’s growth and development.