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.

• 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.

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.

Mushrooms make a great snack for little fingers and this recipe is a good source of vitamin b, niacin and riboflavin.

• 2 cans 15.5- ounce no-added salt chickpeas (garbanzo beans)
• 3 whole garlic cloves crushed
• 1/2 cup vegetable or chicken broth
• 1/3 cup sesame seed paste (tahini)
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1  roasted red bell pepper
• 1 cup of sliced mushrooms

Mix chickpeas, crushed garlic, broth, tahini, lemon juice, olive oil, salt and roasted bell pepper. Using the immersion blender combine all ingredients until smooth. Serve with sliced mushrooms.

Recipe Yields: 10 Servings

Store the hummus dip in the fridge for up to 7 days

Pumpkin is a type of squash that is healthy and tasty in all kinds of recipes. There are carving pumpkins and eating pumpkins. Carving pumpkins taste similar to potatoes and are not as tasty as eating pumpkins such as Long Pie, Trickster, Winter Luxury and Small Sugar.

• 2 tsp butter
• 1 cup chopped sweet onion
• 1/2 tsp nutmeg
• 3 tbsp all-purpose flour
• 4 cup chicken broth
• 1/4 tsp salt
• 1/2 tsp ground ginger
• 3 cup cubed peeled fresh eating pumpkin
• 1 cup chopped peeled sweet cooking apple
• 1/4 cup maple syrup

Saute the onion over medium heat until tender, about 2 minutes. Add ginger and nutmeg to the onions and stir to mix. Add the flour and cook until the flour begins to bubble (about 30 seconds). Add broth and salt, stirring well with a whisk. Add the pumpkin and apple; bring to a boil. Reduce the heat to low. Cover the pot and simmer until the pumpkin is tender. Stir occasionally. Use your immersion blender to pure the mixture to the desired consistency. Remove from the heat and stir in the maple syrup.

Recipe Yields: 5 Servings

Store in a airtight container in the freezer for up to 3 months.

This recipe offers a potent source of Carotenoids and Lutein, Potassium, Vitamin A and Vitamin C. Carotenoids help to rejuvenate the body by promoting the growth of healthy cells and inhibiting the growth of
unhealthy ones.

• 1 cup all-purpose flour
• 1 1/2 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 cup chilled butter, cut into small pieces
• 1/4 cup buttermilk
• 1/2 cup canned pumpkin
• 1 egg white, beat well.
• 1 tsp pumpkin pie spice

Preheat over to 450 degrees.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg white and pumpkin; add to flour mixture, stirring until moist.

Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2 inch thickness. Cut into 12 biscuits with a 1 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray.

Bake at 450 degrees for 8 minutes or until golden brown. Serve warm. Tastes great with a small dab of honey butter* or pure maple syrup.

Recipe Yields: 12 Servings

Store in an air tight container for up to 3 days. These biscuits taste best if you reheat them before serving.

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

Steamed and seasoned apples are an easy finger food to make for baby.

• 1 whole Apple
• 1/3 cup Water
• 1/2 tsp Ginger (optional)
• 1/4 tsp Vanilla

Wash, peel and core the apple.
Cut into small, bite sized pieces that are large enough for baby to pick up without being a choking hazard.
Pour water into saucepan and bring to boil over medium heat.
Add apple pieces, ginger and vanilla. Stir and cover.
Reduce heat to simmer, and steam fruit unitl tender, approximately 10 minutes.
Remove from heat, drain and let cool.
Serve as a fun finger food!

Recipe Yields: 4 Servings

Storage Time: 3 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.

This recipe is a great source of vitamin A, vitamin C, and protein.

• 2 sweet potatoes, peeled
• 1 tbsp unsalted butter
• 1/4 tsp cinnamon
• 4 oz chicken

Peel, chop and steam sweet potatoes. Cook and chop chicken. Mix together steamed sweet potatoes, chicken, butter and cinnamon. Blend until smooth. Serve warm or freeze.

Recipe Yields: 6 Servings

Store this in an air tight container in the freezer.

Storage Time: 6 months in the freezer

The butter in this recipe helps with absorption of vitamin A. This vitamin is fat soluble which means it needs some fat to be absorbed into the body and fat from the butter will do just that!