Stage 3

  • 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

This recipe is packed with veggies, flavor and bright colors.

  • 1/3 cup pasta, any fun shape your child likes
  • 1 cup asparagus, chopped
  • 18  grape tomatoes, cut in half
  • 1/8 cup red onion, diced
  • 1- 5oz mozzarella ball cut into cubes or 1/3 cup small mozzarella balls
  • ½ cucumber peeled, seeded and cut into small chucks
  • 4 black olives, sliced
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil
  •  1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • salt and pepper to taste

Cook pasta according to box, during the last 5 of pasta boiling add asparagus to boil. Drain and rinse with cold water. While the pasta and asparagus is cooking, whisk together all dressing ingredients. Place all of the salad ingredients in large bowl and toss together with teh dressing.

Recipe Yields: 4-6 Servings

Serve immediately or chill and serve later.

Storage Time: 3 days in the refrigerator

This pasta salad recipe contains valuable vitamins and nutrients. One of the main ingredients in this recipe is asparagus. Asparagus provides antioxidant nutrients, including vitamin C, vitamin E, beta-carotene and several minerals including zinc and manganese. In addition, asparagus is a heart healthy vegetable that rich in fiber and aids in digestive support.

Stage 5

The combination of lean turkey and kale helps each meatball to pack a nutritional punch, and the inclusion of fresh basil is a nice way to introduce your toddler to a new flavor.

  • 1 lb ground turkey
  • 1 1/2 cups finely chopped kale leaves (without stems)
  • 1 tbsp shredded parmesan
  • 1/2 cup whole grain bread crumbs
  • 1 tbsp fresh basil leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 whole egg
  • 1/4 cup cottage cheese
  • 3 cups marinara sauce

Combine turkey, kale, parmesan, bread crumbs, basil, salt and pepper.
Incorporate egg with meat mixture.
Incorporate cottage cheese with meat mixture.
Spray inside of slow cooker with nonstick cooking spray.
Roll the turkey mixture into 2-inch balls and place in your prepared slow cooker.
Pour the marinara sauce over the meatballs. You can use a prepared marinara sauce for this recipe. Just look for one that does not have a lot of added sugar or preservatives.
Cover and cook on low for 5-6 hours.

Serve over pasta, with sautéed zucchini slices or even cauliflower mash.

Recipe Yields: 6 Servings

Storage Time: 3 days in the refrigerator

Turkey is a potent source of lean protein and iron, and kale is an excellent source of vitamins A,C, and K.



The ABCs Of Vitamin C 


Vitamin C is critical for health and growth in infancy. This essential vitamin promotes a strong immune system, the growth and maintenance of healthy skin and red blood cells, plus is necessary to build collagen, which helps to form connective tissue that binds muscles, bones, and tissue together. Vitamin C is also known to increase wound healing, while preventing infections and, as an anti-oxidant, helps protect against diseases such as cancer, heart disease, and arthritis in the future.


While you may have heard all of these important vitamin C facts from your pediatrician, you may not know that there are many surprising ways to ensure your child is receiving adequate amounts of the vitamin. During baby’s first year, vitamin C requirements are typically met by milk. Once she begins eating solids as a main source of nutrition, she should have foods with vitamin C daily. Note that most pediatricians suggest infants seven to 12 months should consume 50 mg. of vitamin C a day, while children one to three years should have at least 15 mg. a day. Let’s take a closer look at some common – and uncommon – foods for providing your child with the advantages she needs for healthy growth.


Citrus fruits. You probably already knew about this vitamin C option. Introducing your child to oranges, grape fruits, mandarins, tangerines, and other citrus fruits can easily help you meet your little one’s daily vitamin C requirements. Read on for more surprising vitamin C resources.


Tomatoes. Believe it or not, getting your child to eat spaghetti sauces, tomato soup and other tomato-based foods can help your child reach her daily vitamin C requirements. For instance, a 10-ounce serving of tomato soup offers 6.4 mg. of vitamin C.


Sweet potatoes. Our little daughter has always loved sweet potatoes. Little did I know that one half-cup of mashed sweet potatoes has 20 mg. of vitamin C. Score!


Cantaloupe. This child-popular melon is also a great source of vitamin C. Just one-quarter of a medium cantaloupe features an eye-opening 47 mg. of vitamin C!


Watermelon. Our daughter considers this a refreshing treat, especially in the summer. Little does she know she is also enjoying the benefits of 8 mg. of vitamin C in just a 3.5-ounce serving.


Zucchini. This source of a vitamin C is often included as an ingredient in various toddler dishes. Just one cup on zucchini contains 11 mg. of vitamin C and helps add even more healthy variety to your child’s daily diet.


While it’s a good idea to offer your little one a piece of fruit with every meal, try introducing other lesser-known sources of vitamin C, such as those listed above, to help to provide your toddler with a well-balanced diet that offers multi-vitamin and nutritional benefits.

Stage 5

  • 1 whole wheat sandwich round or pita
  • 1/4 cup Pizza sauce
  • 1/4 cup Mozzarella cheese, grated
  • 1/4 cup Mushrooms, sliced, cooked and cooled
  • 1/4 cup Zucchini, sliced, cooked and cooled
  • 1/4 cup Sweet red pepper, sliced, cooked and cooled
  • 1/4 cup Spinach, cooked and cooled

Open up sandwich round or pita and spread pizza sauce onto both halves.
Put each of the cooked vegetables into small bowls. Have your child choose toppings from the bowls to build their favorite pizza.
Top each pizza with grated cheese.
Bake both pizzas on a cookie sheet at 400 degrees Fahrenheit for 5-7 minutes, or until cheese is melted. Let cool and serve.

Recipe Yields: 2 Servings