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

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.

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.

This colorful breakfast helps to add more vegetables to your child’s diet in a convenient way by mixing in spinach with eggs.

• 1/2 cup fresh spinach finely, chopped
• 2 eggs
• 1 tbsp butter
• 1 tbsp milk
• 1-2 slices deli ham, diced
• Salt and pepper to taste

Whisk eggs, milk, salt and pepper. Well-beaten eggs are key in fluffy scrambled eggs. In a medium heat sauté pan, add butter and once it begins to melt, add spinach. Sauté quickly for 1 min and then add ham. Pour egg mixture on top. Let sit for one min before slightly agitating the eggs and tilt the pan to allow runny eggs to find the heat on the bottom of the pan. Gently repeat. Once eggs begin to set, remove from heat and allow the carry over heat to finish cooking the eggs. Serve with a slice of buttered toast and choice of jelly for happy toddler smiles at the breakfast table. This is a perfect size portion for mom and child to share or makes about 3 toddler servings.

Recipe Yields: 2-3 Servings

This recipe is best if served right away.

Spinach is one of the healthiest vegetables around. It is full of vitamins and nutrients.

• 1 cup rolled oats
• 1 cup buttermilk
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup brown sugar
• 1/4 cup cranberry juice
• 1 cup pear puree (approx. 2 pears)
• 1 whole egg

Place oats in a small bowl, pour in buttermilk. Let site for two hours at room temperature.
Preheat oven to 350 degrees Fahrenheit. Grease 24 mini muffin cups or line with paper muffin liners.
In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, pears, cranberry juice (you can use orange juice as a substitute) and egg; mix well. Pour batter into prepared muffin cups.

Bake in preheated oven for 12 minutes or until a toothpick inserted into center of muffin comes out clean.

Recipe Yields: 12 Servings

These muffins can be stored on the counter for up to five days. Store additional muffins in the freezer for up to 3 months.

Storage Time: 5 days on the counter

Mini-muffins are a treat that also provide dietary fiber and manganese.

Slow cooker recipes are life-savers for families with busy schedules.

• 1 whole 16 ounce bag frozen hash brown potatoes
• 1 whole 15 ounce can of black beans drained and rinsed
• 1 cup mild salsa
• 1 cup shredded cheddar cheese
• 6 whole egg
• 1/4 cup milk
• 1/2 cup plan Greek yogurt
• 1/4 tsp salt
• 1/4 tsp pepper

Spray inside of slow cooker with nonstick cooking spray.
Place ½ of the hash brown potatoes in the bottom of the slow cooker. Add ½ of beans and ½ of the salsa. Top with ½ cup of cheese. Repeat the layers.
In a large bowl, beat the eggs, milk, yogurt, salt and pepper.
Pour over the ingredients in the slow cooker, poking holes in the top layer. Then cover and turn on low.

Cook for 5 to 6 hours, until the casserole is set and eggs are thoroughly cooked.

Recipe Yields: 8 Servings

Storage Time: 2 days in the refrigerator

The potatoes in this recipe provide vitamin C, potassium and vitamin B6. Additionally, this dish is a great source of protein, calcium and dietary fiber.

Pumpkin pancakes are a fun family recipes packed with nutrition!

• 1 1/2 cups of milk
• 3/4 cup canned pumpkin
• 2 egg whites
• 1/4 cup sugar
• 3/4 tsp vanilla extract
• 1 1/4 cup flour
• 1/2 cup almond meal
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tbsp canola oil

Whisk milk, pumpkin, sugar, vanilla and oil  in medium bowl to blend. Combine the flour, almond meal, pumpkin pie spice, baking powder and salt in a large bowl until blended. Add the milk mixture to the dry ingredients; stir and combine.

Beat egg whites in a medium bowl until soft peaks form. Fold whites into batter and stir in oil until mixed.

Spray large skillet with non-stick spray and set over medium heat. Working in batches, pour batter in small amounts, circles (about 2 inches) into the skillet. Cook until bubbles form on top and turn pancake over and cook until the second side is brown (about 1 minute).

Serve with bananas, pure maple syrup or honey* if desired.

Recipe Yields: 8 Servings

Storage Time: 4 weeks in the freezer

This recipe provides a potent source of vitamin A, vitamin B, vitamin C, vitamin D and potassium.

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

A great breakfast recipe for all ages!

• 2 2/3 cup Old-fashioned oatmeal
• 3 2/3 cup Milk
• 2 tbsp Butter, melted
• 1 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 cup Brown sugar, packed
• 2 whole Apples, peeled, cored and shredded
• 1/4 cup Apple cider
• 1 whole Banana (optional)

Heat oven to 350 degrees Fahrenheit.
Combine all ingredients, except the banana, in a 2 quart casserole dish.
Bake for 40 to 45 minutes, uncovered, until the liquid is absorbed into the oatmeal.
Serve with banana slices as a topping.
Serve warm to family. Allow time for oatmeal to cool to room temperature for baby before serving.

Recipe Yields: 6 Servings

Storage Time: 4 days in the refrigerator

This recipe is easy to make and offers dietary fiber to aid in digestion, as well as other nutrients to help boost your child’s immune system.

• 1/2 sliced banana
• 1/4 cup blueberries

Peel banana and wash blueberries. Mix and smash  fruit with the Make-A-Smash™ Food Masher.

Recipe Yields: 1 Servings

Storage Time: 3 months in the freezer

Bananas and blueberries are a potent source of potassium and magnesium which help absorb nutrients.

• 1/4  honeydew melon, chopped
• 1  banana

Combine 1/4 of a honeydew melon chopped and one ripe banana peeled and sliced. Mix with immersion blender to the appropriate consistency for your baby.

Recipe Yields: 4 Servings

Storage Time: 3 months in the freezer

This recipe offers Vitamin C and Potassium which are necessary nutrients for your child’s growth.