Stage 5

Black Bean and Portabella Mushroom Sliders

This recipe is perfect for healthy entertaining! Serve it up at your next party for toddlers and adults to enjoy.

  • 2 portabella mushroom caps (cleaned and diced)
  • 1 cup black beans (rinsed)
  • 1 egg
  • 1 cup red pepper
  • 1/2 cup sweet onion (diced)
  • 2  garlic cloves
  • 1  avocado (diced)
  • 1/2 cup panko bread crumbs
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ bunch fresh cilantro chopped
  • 1 tbsp soy sauce
  • Dash of Worsteshire
  • 1 tbsp yellow mustard
  • Salt and pepper to taste

Sauté portabellas, pepper, onion, and garlic in a little olive oil about 7-10 minutes set aside to cool. Add the beans to the pan and once beans are warmed remove them from heat source. Use the back of a spoon and mash until most of the beans are smooth. Mix all ingredients, but the avocado, bread crumbs and egg in large bowl, cover and refrigerate for one hour. Once cooled add the egg and bread crumbs and mix. Add the avocado and form into small patties (slider size). Heat skillet to medium heat. Place patties in skillet, cook for 6 minutes, carefully flip and cook for an additional 6 minutes. If the patties begin to get too crisp turn heat down to medium-low. If the patty is too thick, you can finish cooking the sliders in the oven at 365 degrees for around 10 minutes.

Serve on dollar rolls or English muffins with your favorite slider sauce!

Recipe Yields: 9 Servings

Storage Time: 3 days in the refrigerator


Cooking with Cat:  Crispy Cheese Crackers & Avocado Dip
A perfect snack for your toddler.

Ever since I read this recipe I have been dying to try it on my own. I buy cheese crackers at the store all of the time, but I have never considered making my own. I like the idea of making my own crackers, that way i know exactly what goes into them. Pairing them with avocado dip seemed like a natural choice. Avocado is a great food for baby, and using it as an ingredient in a dip is a great way to encourage your toddler to give it a try.

This recipe was much easier than I expected and only took 45 minutes from start to finish.

Here is what you will need: 

1/4 cup softened butter
1/4 tsp sea salt
1 cup shredded cheddar cheese
1 cup flour
1/4 tsp baking powder
1 tbsp cold water

Pour salt into the bowl with butter.

Mix until creamy.

Add cheese and mix well.

Gradually add flour and baking powder.

Mix until well blended.

Add water and  mix until dough begins to ball.

Note * I had to add a little extra water to get the dough to the right consistency. If you run into the same issue, just add 1 tablespoon at a time until the dough begins to ball.

Roll dough into a ball with hands.

Place between two pieces of parchment paper and roll dough into 1/8 inch thickness on a cookie sheet.

Note* The thinner you roll the dough, the crispier the Cheese Crackers will be.

Remove the top piece of parchment paper, and cut dough into 1 1/2 inch squares.

Bake for 15 minutes on 350 degrees Fahrenheit or until lightly browned. Turn the oven off and leave crackers inside to crisp up.

Note* I left them in the oven for about 10 minutes and they came out perfectly.

While the Cheese Crackers are baking, you can prepare the avocado dip.

Here is what you will need:

2 avocados
1 clove garlic, minced
3 tablespoons vegetable juice

Peel and pit two ripe avocados.

The softer the avocado is, the easier it will be to blend.

Cut the avocado into small pieces.

Mix avocado into the bowl with the vegtable juice and garlic.

Using immersion blender, blend until smooth.

Remove the Crackers from the over and let them cool.

Serve them right away or store them for later.

The crackers can be kept in an air-tight container for a week. Store the avocado dip in the refrigerator for up to three days. If you are going to keep it in the fridge, you may want to add a few drops of lime juice to keep the avocado from turning brown. eating a crispy cheese cracker.

Mmmmm! You also might find that your little one wants to store them in their tummy right away. Yum!

Stage 4 + 5

2 avocados – Peel and take out the pit of a ripe avocado (do not cook)
1 clove garlic, minced
3 tablespoons organic vegetable juice

Cut  the avocado into small pieces and mix in the garlic and vegetable juice in a small bowl. Blend until smooth with immersion blender.

Serve with Tofu Dipping Sticks, Crispy Cheese Crackers or cubed chicken.


Stage 1 + 2

Avocado is a great first food for baby because it contains essential fats and trace nutrients, vitamins A, C, Niacin, and Folic Acid that your baby needs to grow. Also, Avocados are easy for baby to digest.

Peel and take out the pit of a ripe avocado – do not cook. Cut “meat” in small pieces. Blend until smooth with immersion blender. Add breastmilk, formula or water to thin the puree to the desired consistency.

As your child grows into stages three and four, mash the avocado to chunkier consistency, or simply dice avocado into pieces, sized for little fingers to pick up easily. You can also introduce new flavors by spicing up the avocado mash with a little garlic (minced or powder) or even cumin. Just like new foods, introduce spices to your baby one at a time.