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.

• 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.

• 1/2 cup small cut florets of broccoli
• 1 chicken breast
• 2 tbsp butter
• 1 tbsp flour
• 1/3 cup parmesan cheese
• 1/4 cup milk
• Salt and pepper to taste
• nutmeg (optional for added flavor)

Steam broccoli and set aside. Bake defrosted chicken in oven for 25 minutes in a preheated oven of 365 degrees Fahrenheit. Remove from oven and cube chicken into bites size pieces. In a small sauté pan melt butter, add the flour stirring constantly and slowly add milk, continue to stir or whisk to avoid lumps. If the sauce is too thick slowly add a small amount more milk. Add cheese and nutmeg (if desired), pour over chicken and broccoli and serve. For younger children, pulse sauce, chicken and broccoli to desired consistency.

Pairs nicely with brown rice or whole wheat pasta.

Recipe Yields: 2 adult servings or 4 toddler servings

Store in an airtight container in the refrigerator for up to three days. Reheat before serving.

Storage Time: 3 days in the refrigerator

I am a fan of potato pancakes, and after reading this recipe,  I was excited to try them with broccoli. The ingredients in this recipe are an excellent source of fiber and help to aid in digestion. This recipe is also a wonderful source of vitamin C, vitamin K, potassium, iron and offers other nutrients that are necessary for your child’s growth and development. Another benefit to adding broccoli — combining a familiar food like potatoes with broccoli increases the likelihood for acceptance. For an overview of essential vitamins and minerals your child needs, check out our Nutrient Chart.

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

Here is what you will need to make this recipe:

3 potatoes, medium-large
1 tablespoon olive oil
1/2 cup onion, chopped
3 cloves of garlic, minced
1 egg
1 crown of broccoli, chopped
1/3 cup chickpeas
1 teaspoon baking powder
salt and pepper to taste

Rinse chickpeas and grind in the food processor until they become a powdery consistency. Set the chickpeas aside to add later.

Peel potatoes and chop.

Note * There isn’t a science to the size you need to chop the potatoes. I cut them so they would fit better in the the food processor.

Chop broccoli.

Note* The broccoli will also be ground in the food processor, so the size you chop the broccoli isn’t important.

Chop onion.

Note* You will add the onion to the food processor also, so chop coarsely.

Grind the broccoli in the food processor until the texture is fine and add to a large bowl.

Grind the potato and onion in the food processor. When you remove the potato and onion from the food processor, pat with paper towel to remove the moisture, then add to the broccoli.

Mince garlic and add to the mixture.

Add the egg to the mixture and stir.

Add chickpeas and baking powder along with a pinch of salt and pepper to the mixture and mix until completely combined.

Coat pan with olive oil.

Drop the mixture onto the olive oil coated pan in the size of 1 inch balls. Using a spatula or you hand, flatten them into the pan. Bake at 425 for 15 minutes.

Remove the pancakes from the oven after 15 minutes and flip. Bake for another 10 minutes until they are crunchy and brown.

Serve the broccoli potato pancakes warm. One pancake is a serving for a toddler, and two for an adult.  These pancakes can be stored in the refrigerator for later, just reheat before serving.

Try serving with  Apricot Glazed Chicken or Creamy Chicken and Asparagus.

Broccoli contains potassium, phosphorus, magnesium and calcium. It also contains vitamins C, niacin, and folic acid.

1 full stalk of broccoli will make approximately ½ to ¾ cups of puree.

Wash in cold water. Break the broccoli into florets and remove the leaves and most of the thick parts of the stems. Boil or steam the florets. Cool slightly and then blend with immersion blender. Add breast milk or water to thin the puree to the desired consistency.