Recipes Archives - Page 2 of 5 - Soren's Purple Plate

QUINOA BROCCOLI CROQUETTES

January 17, 2016 by Natasha Leave a Comment

Today on Soren’s plate: salmon baked with lemon (BLW from 8 months – skip salt), cucumbers and leftover quinoa-turned-broccoli croquettes.

TO BAKE SALMON:

In a bowl combine olive oil, salt, pepper and juice of half of lemon. Whisk until well combined. Rinse salmon under cold water, pat dry with paper towels and coat well with the oil mixture. Bake at 350F for 13-20 minutes max, depending on the size and thickness of your fish.

THE CROQUETTES

These little nutritious balls turned out really yummy and could easily be enjoyed by babies 10 months and older. They are perfectly soft and could be handled well by the little ones. The reason I suggest 10 months and up is because they have cheese in them. Cheese by definition is a processed product, which usually contains a lot of salt. It’s not a hard rule to avoid cheese but I was hesitant to give it to Soren before he was 10/11 months. If you are ok with cheese, go ahead and share with your little ones even earlier.

These vegetarian croquettes can be made from scratch or using leftover quinoa and broccoli, which I did. They taste best when warm but can also be stored in fridge for 2 days. Note that they will harden in the fridge so if you are planning to give them to small babies, you can warm them up a bit so that the cheese melts and softens the balls.

Enjoy them as a side dish, in a pita just like you would falafel or eat as a main dish with some salad on the side.

The more cheese you put, the flatter they will come out (which is not bad at all; actually yummy).

INGREDIENTS (makes a large batch):

2 cups of cooked quinoa

2 large steamed broccoli florets (about 2 cups chopped)

1/2 cup of apple sauce

3 eggs

1.5 cup of grated cheese (I used Italian blend, already grated)

1 garlic clove (minced)

METHOD:

1. Line the baking tray with parchment paper (not foil because it will definitely stick; I tried)

2. Chop up the broccoli. In a large bowl combine all the ingredients together. Season with salt and pepper.

3. Form medium balls in your hands and place them on the tray.

4. Bake for 25-30 minutes at 350F. Once the edge start turning golden, the croquettes are ready.

QUINOA BROCCOLI CROQUETTES

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These vegetarian croquettes can be made from scratch or using leftover quinoa and broccoli. They taste best when warm but can also be stored in fridge for 2 days. Enjoy them as a side dish, in a pita just like you would falafel or eat as a main dish with some salad on the side.

Author: Natasha

Ingredients

2 cups of cooked quinoa
2 large steamed broccoli florets (about 2 cups chopped)
½ cup of apple sauce
3 eggs
1.5 cup of grated cheese (I used Italian blend, already grated)
1 garlic clove (minced)

Instructions

Line the baking tray with parchment paper (not foil because it will definitely stick; I tried)
Chop up the broccoli. In a large bowl combine all the ingredients together. Season with salt and pepper.
Form medium balls in your hands and place them on the tray.
Bake for 25-30 minutes at 350F. Once the edge start turning golden, the croquettes are ready.

Almond Butter Breakfast Cookies

January 16, 2016 by Natasha 2 Comments

My friend Liza is a big inventor of healthy cookies and treats. She has an Instagram blog called @CookingForGrey if you are interested to take a peek there. She has the cutest toddler on Earth who is being spoilt with all kinds of yummy things.

I finally made her breakfast cookies, which were really easy and fast. Now, these cookies are a little tricky because they come out looking very different each time a new person tries making them. The only thing I changed in Liza’s recipe was I used instant oats instead of rolled oats. Mine baked very fast in the oven but I hear it takes some moms longer to make them crunchy. Play with the timing.

I couldn’t keep Soren away from them. I made them this morning and they are gone – I ate most of them. They are absolutely guilt-free and I would say baby led weaning appropriate from about 8 months (they have nut butter). They are a little crunchy, which can be controlled by cooking them less or more. I made two batches: one soft for Soren and a crunchy one for us. Make sure to cook them for no longer than 14 minutes if giving to small babies. Otherwise, toast them nicely for adults for crunchiness (17 minutes). Your oven might be different so keep an eye on them.

INGREDIENTS:

2 ripe bananas
1 cup quick oats (or instant oats)
1/2 cup almond butter
1/2 large shaved coconut flakes (or 3/4 cup regular coconut flakes)
1.5 tbsp coconut oil (preferably solidified)
Optional:
1 tbsp hemp seeds
1/2 tsp cinnamon

METHOD:

Mix all the ingredients in a bowl. I used potato masher and then hands. Form little balls with your hands and place them on a baking tray lined with parchment paper. Once on the tray, flatten each ball with your fingers. Bake for 14 minutes for soft cookies and 17 minutes for crispy. Enjoy.

Almond Butter Breakfast Cookies

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Delicious, vegan, guilt-free breakfast cookies. BLW appropriate from about 8 months.

Author: Natasha

Recipe type: breakfast, cookies

Cuisine: vegan, healthy

Ingredients

2 ripe bananas
1 cup quick oats (or instant oats)
½ cup almond butter
½ large shaved coconut flakes (or ¾ cup regular coconut flakes)
1.5 tbsp coconut oil (preferably solidified)
Optional:
1 tbsp hemp seeds
½ tsp cinnamon

Instructions

Mix all the ingredients in a bowl. I used the potato masher and then hands.
Form little balls with your hands and place them on a baking tray lined with parchment paper.
Once on the tray, flatten each ball with your fingers.
Bake for 14 minutes for soft cookies and 17 minutes for crispy.
Enjoy!

Apple Banana Muffins

January 16, 2016 by Natasha Leave a Comment

BLW appropriate from 7 months: just cut into tiny pieces and let your baby explore it. The recipe has an egg but if you don’t have any family egg allergies, I wouldn’t hesitate giving eggs. We started early with whole eggs following our pediatrician recommendation. Use your judgement and follow your intuition. I was impatient to introduce a lot of new ingredients into my son’s world and I just had a sense that he would be ok. Mama knows best.

I would say that last year of all the recipes, I used this one the most. These muffins are just a perfect healthy snack for babies and toddlers. There is no sugar of any kind; just apple and banana as a sweetener.

Pomegranates are in season now. Buy as much of it as you can. It’s an amazing source of vitamins and minerals among other things. The crazy person that I am, I used to squeeze spoonfuls of pomegranate juice using garlic press but now I give to Soren just like that for a snack and he loves eating the little bright sweet seeds. It’s fun to play with it too.

The recipe makes 12 mini and 6-8 large muffins.

INGREDIENTS:

1/3 cup melted coconut oil (if you don’t have it, the recipe works just fine without it)
2 eggs
3 ripe bananas (mashed)
2 small apples, grated (with or without skin works. More fiber with skin)
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon (put more if you love it)
1/2 cup wholewheat flour
3/4 cup instant oats
Optional: raisins, nuts, chocolate

METHOD:

Preheat oven to 325F. Hand beat eggs with coconut oil in a bowl. Add mashed bananas, baking powder, vanilla and cinnamon. Mix. Add apples. Mix. Add flour and oats. Stir well. Pour half a batch in a lightly greased muffin mold for babies. Then add raisins, chocolate and any other goodness you like to the adult batch. Bake for 25 minutes. Remove from oven and let cool off.

Apple Banana Muffins

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These muffins are just a perfect healthy snack for babies and toddlers. There is no sugar of any kind; just apple and banana as a sweetener.

Author: Natasha

Recipe type: muffins, baking

Cuisine: healthy baking, healthy snacks

Ingredients

⅓ cup melted coconut oil (if you don't have it, the recipe works just fine without it)
2 eggs
3 ripe bananas (mashed)
2 small apples, grated (with or without skin works. More fiber with skin)
1 tsp baking powder
1 tsp vanilla extract
½ tsp cinnamon (put more if you love it)
½ cup wholewheat flour
¾ cup instant oats
Optional: raisins, nuts, chocolate

Instructions

Preheat oven to 325F.
Hand beat eggs with coconut oil in a bowl. Add mashed bananas, baking powder, vanilla and cinnamon. Mix. Add apples. Mix. Add flour and oats. Stir well.
Pour half a batch in a lightly greased muffin mold for babies. Then add raisins, chocolate and any other goodness you like to the adult batch.
Bake for 25 minutes. Remove from oven and let cool off.

Eggplant Sauté with Vegetables

January 15, 2016 by Natasha Leave a Comment

We love eggplant here. This is a healthy vegetable sauté that is made with whatever you have in the fridge. You can substitute anything in the list of ingredients. Just follow a basic principle of cooking hard vegetables first (parsnips, carrots) and adding softer ones after (broccoli, zucchini).

Cook some quinoa or rice on the side and you are good to go for a few days without entering the kitchen.

❗️BLW TIP – if cooking for a family with babies under one:

1) avoid salt (you can add separately later)

2) cook for longer. With the suggested cook time, the vegetables will be a little crunchy. Continue cooking until the carrots are very soft. You can definitely offer it to babies 6-7 months old in a deconstructed way – pieces on the tray.

INGREDIENTS:

1 large eggplant

4-5 carrots (I used rainbow)

A bunch of spring onions (or 1 yellow onion)

1 cup chopped green beans

5-6 crimini mushrooms

2 medium tomatoes (or a bunch of cherry tomatoes)

Parsley fresh

Thyme fresh

1 large garlic clove

METHOD:

1. Wash and chop all vegetables: peel and cube the eggplant, chop spring onions, peel and cut the carrots into circles, chop mushrooms, half or quarter tomatoes depending on the size.

2. Heat a little olive oil in a deep pan. Sauté carrots and onions for 5 minutes. Add eggplant, green beans, mushrooms, and thyme. Stir, cover with the lid and cook on medium heat stirring occasionally for 15 minutes. At first the veggies will appear dry but soon they will release juices so do not add water.

3. Add the tomatoes, parsley and chopped garlic. Season with salt and pepper. Cook for another 15 minutes. Turn off the heat and let sit for 10-15 minutes to develop more flavor.

Eggplant Saute with Vegetables

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This is a healthy vegetable sauté that is made with whatever you have in the fridge. You can substitute anything in the list of ingredients. Just follow a basic principle of cooking hard vegetables first (parsnips, carrots) and adding softer ones after (broccoli, zucchini).

Author: Natasha

Recipe type: lunch, dinner, main dish

Cuisine: vegan, vegetarian

Ingredients

1 large eggplant
4-5 carrots (I used rainbow)
A bunch of spring onions (or 1 yellow onion)
1 cup chopped green beans
5-6 crimini mushrooms
2 medium tomatoes (or a bunch of cherry tomatoes)
Parsley fresh
Thyme fresh
1 large garlic clove

Instructions

Wash and chop all vegetables: peel and cube the eggplant, chop spring onions, peel and cut the carrots into circles, chop mushrooms, half or quarter tomatoes depending on the size.
Heat a little olive oil in a deep pan. Sauté carrots and onions for 5 minutes. Add eggplant, green beans, mushrooms, and thyme. Stir, cover with the lid and cook on medium heat stirring occasionally for 15 minutes. At first the veggies will appear dry but soon they will release juices so do not add water.
Add the tomatoes, parsley and chopped garlic. Season with salt and pepper. Cook for another 15 minutes. Turn off the heat and let sit for 10-15 minutes to develop more flavor.

QUINOA PASTA WITH RAINBOW CHARD AND SALMON

January 11, 2016 by Natasha Leave a Comment

This pasta can be made with leftover fish but the recipe is totally worthy of cooking with fresh fish as well. It’s healthy and “adult-tasting” meaning it would probably be enjoyed more by adults because it doesn’t contain any baby/toddler favorites like butternut squash, sweet potatoes, etc. I’m lucky that my Soren loves stuff like that so if you kiddos are adventurous as well, feel free to offer it to them (BLW appropriate from 7-8 months).

We used quinoa pasta because we like it and because it’s a healthier alternative to regular wheat pasta.

INGREDIENTS:

3 large rainbow chard leaves
A piece of salmon (really as large or small as you like)
1 garlic clove
1/3 cup chopped cilantro
Olive oil
Optional: 3 tbsp white wine

METHOD:

1. Cook your pasta.

2. Meanwhile, heat 3-4 tbsp of olive oil in a pan. Chop up the chard (cut three times lengthwise and then across), place in a pan. Stir frequently for 2 minutes on medium heat. Add 2 tbsp of water and close the lid. Let the chard steam for 5 minutes.

3. Add minced garlic and cilantro, sauté for 1 minute. Add wine (if using for adults). Add the cooked salmon (pulled apart into pieces). I used a small piece of leftover salmon and I think it’s the best way to create a dish out of it. Stir everything, season with salt and pepper and cook for 5 minutes. Stir in the pasta.

QUINOA PASTA WITH RAINBOW CHARD AND SALMON

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I can't think of a better way to use a small piece of leftover salmon and make the meal out of it.

Author: Natasha

Recipe type: fish, leftovers, pasta

Cuisine: healthy, dinner

Ingredients

3 large rainbow chard leaves
A piece of salmon (really as large or small as you like)
1 garlic clove
⅓ cup chopped cilantro
Olive oil
Optional: 3 tbsp white wine

Instructions

Cook your pasta.
Meanwhile, heat 3-4 tbsp of olive oil in a pan. Chop up the chard (cut three times lengthwise and then across), place in a pan. Stir frequently for 2 minutes on medium heat. Add 2 tbsp of water and close the lid. Let the chard steam for 5 minutes.
Add minced garlic and cilantro, sauté for 1 minute. Add wine (if using for adults). Add the cooked salmon (pulled apart into pieces). I used a small piece of leftover salmon and I think it's the best way to create a dish out of it. Stir everything, season wth salt and pepper and cook for 5 minutes. Stir in the pasta.

Kale Avocado Bean Hummus

January 11, 2016 by Natasha Leave a Comment

Kale Bean Avocado Dill hummus on top of a steamed sweet potato. This can be a snack for a toddler, an appetizer for adults or a full meal for a small baby.

It is ideal for baby led weaning starting from 6 months. My super duper healthy pesto-hummus thingy is obviously on a very healthy-tasting side so if your baby protests for whatever reason, add an apple or any other sweet fruit to make it more appealing. I added no fruit, instead – just a tiny bit of raw garlic. I really want to expose Soren to as many flavors as possible before he becomes picky in toddlerhood. I, of course, hope he doesn’t and starts cooking with me and for me as soon as he can hold a fork (yeah, right mama, hope away).

Now, let’s admit few of us steamed veggies daily before having kids (unless you are vegan, in which case you are a pro ?). A couple of my friends, whose babies are just entering the realm of real foods, asked me how I do it. I have a tiny kitchen and I don’t like the clutter so I use an old-fashioned stainless steel steamer basket (you can see an edge of it on the picture). It costs about $5 on Amazon (click here to buy) and folds to nothing. That said, any steamer would work. Every vegetable takes different time to cook. In this case:

?Vegetable: kale and sweet potato
?Cook time: 10-12 minutes
?How: pour an inch of water in a pot. Put the steam basket so that the bottom of it is not touching the water. Place veggies on top. Close lid. Steam until the fork goes through easily.

If you always have a few steamed veggies in the fridge, then you will never be stressed about what to feed your baby.

PESTO

INGREDIENTS:

1 cup steamed kale
1 cup Red kidney beans
1 avocado

small bunch of dill
⅓ cup olive oil
Optional: garlic, salt, pepper

METHOD:

Blend all the ingredients in a blender or any food processor. I use Cuisinart Mini-Prep Plus Food Processor for smaller portions and Vitamix for large portions and smoother consistency.

The proportions really don’t matter; you can use as much or as little of each ingredient. I like adding garlic and dill because it makes this pesto very fragrant and adds vitamins. Add more olive oil for more liquid consistency.

HOW TO SERVE IT TO BABIES:

Just as you see in the picture but cut up into small pieces. Have a messy fun!

Hearty Green Smoothie

January 9, 2016 by Natasha Leave a Comment

BLW from 6 months (omit nut butter until 7/8 months). I was nervous to give peanut and almond butter to Soren but my pediatritian assured me that the earlier the better so I finally became brave and offered it to my son when he was 7-8 months. He was fine and loved it.

Recently I have been inspired by a few Instagram moms whose kids drink fresh juices and smoothies every day, I decided to up my game and start making more smoothies myself.

My kitchen is very small and I often feel lazy dragging the blender out (I use Vitamix) and washing all the veggies but hey, healthy eating deserves a greater effort! ??????.

This smoothie is very satisfying and doesn’t taste “green”, for those of you who are not fans of drinking their greens.

INGREDIENTS:

3 large kale leaves

3 celery stalks

1 apple

1 tbsp of almond butter

1 banana

1/2 cup almond milk

Water and/or ice cubes

METHOD:

Wash and chop all the ingredients and blend on high for 30 seconds if using a Vitamix or longer if using a less powerful blender. Add 1/2 cup of water first and then see how liquid it is. Add more if needed. (I didn’t use ice today).

Hearty Green Smoothie

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Prep time

5 mins

Cook time

1 min

Total time

6 mins

Author: Natasha

Recipe type: smoothie

Cuisine: healthy, vegan, vegetarian

Ingredients

3 large kale leaves
3 celery stalks
1 apple
1 tbsp of almond butter
1 banana
½ cup almond milk
Water and/or ice cubes

Instructions

Wash and chop all the ingredients and blend on high for 30 seconds if using a Vitamix or longer if using a less powerful blender.
Add ½ cup of water first and then see how liquid it is. Add more if needed. (I didn't use ice today)

RED LENTIL STEW WITH SWEET POTATOES AND Peppers

January 9, 2016 by Natasha 2 Comments

BLW appropriate from 6 months! It is an ideal dish for beginners.

If I were to pick one dish that I make the most, that my son likes the most and that is one of the quickest and healthiest meals prepared in 30 minutes, it would be this one.

I change it up every time adding different spices and vegetables.

❗️TIP: if you have the following ingredients in your kitchen at all times, you will always be able to prepare a healthy and yummy meal:

?Celery (for stews, sautés, soups, smoothies)
?Carrots (for steaming, stews, sautés, soups)
?Onions (for stews, sautés, soups and meatballs)
?Sweet potatoes (for steaming, stews, sautés)
?Parsley || for everything
?Cilantro || for everything

INGREDIENTS:

1 medium yellow onion
2-3 carrots
4 celery stalks
1 large sweet potato
1.5 cup red lentils
1 red pepper
1/2 cup of chopped parsley
1/3 tsp Turmeric
1/3 tsp Curry

METHOD:

1. Chop the onion, celery and cut carrots in circles. Cube sweet potato into 1/2 inch cubes. Rinse red lentils.

2. Heat up 1 tbsp of coconut oil (or oil of choice) in a deep pot. Sauté the onion, carrots and celery for 10 minutes stirring occasionally.

2. Add sweet potato and lentils. Pour enough water so that all the vegetables are covered by a 1/4 inch=pinky width (not more bc the dish will become too soupy). Lower the heat and cook for 10 minutes.

3. Add chopped red pepper and parsley. Season with salt and pepper, turmeric and curry. Cook for 10 minutes.

NOTE: red lentils fall apart very quickly and become creamy. They are perfect for a stew like this and definitely not good for adding to a salad.

5.0 from 1 reviews

LENTIL STEW WITH SWEET POTATOES AND RED PEPPERS

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

This is an ideal dish for the beginners of Baby Led Weaning. It's soft and creamy yet has texture. Sweet potatoes guarantee that your baby will like it.

Author: Natasha

Recipe type: lunch, dinner, lentils

Ingredients

1 medium yellow onion
2-3 carrots
4 celery stalks
1 large sweet potato
1.5 cup red lentils
1 red pepper
½ cup of chopped parsley
⅓ tsp Turmeric
⅓ tsp Curry

Instructions

Chop the onion, celery and cut carrots in circles. Cube sweet potato into ½ inch cubes. Rinse red lentils.
Heat up 1 tbsp of coconut oil (or oil of choice) in a deep pot. Sauté the onion, carrots and celery for 10 minutes stirring occasionally.
Add sweet potato and lentils. Pour enough water so that all the vegetables are covered by a ¼ inch=pinky width (not more bc the dish will become too soupy). Lower the heat and cook for 10 minutes.
Add chopped red pepper and parsley. Season with salt and pepper, turmeric and curry. Cook for 10 minutes.
NOTE: red lentils fall apart very quickly and become creamy. They are perfect for a stew like this and definitely not good for adding to a salad. Keep that in mind.

Red Quinoa with Cucumbers and Peaches

January 6, 2016 by Natasha Leave a Comment

What are they serving in New York today? Apparently, red royal quinoa with shredded fresh cucumber and peaches.

We decided to go out last minute and I put together this 30 second dinner to take with us for Soren. I always have some kind of grain ready in the fridge (quinoa, millet, rice, oatmeal, etc.). Today it was quinoa. I just added some shredded cucumber and chopped peaches. Pure improvisation but it worked really well. We will be repeating this combination for sure and not only for the baby; it could actually be a nice side dish for adults.

Quinoa is something that I cook on a weekly basis. I add it to our salads and the baby has it in many different variations: with veggies, fruit, meat, fish, you name it. It’s a better sources of protein and vitamins and minerals than other grains.

HOW TO COOK IT:

Pour a tablespoon of olive oil in the pan, add 1 cup of quinoa (very well rinsed to prevent bitterness). Stir well to coat quinoa in oil and toast it stirring frequently for about 2-3 minutes. Add 2 cups of water. Simmer on low heat for 20 minutes. If cooking just for adults, you can add any spices into the water. Or you can cook it in a stock to add more flavor. I usually just cook it in water and without any salt to be able to use it for Soren.

Green Smoothie with peanut butter

January 6, 2016 by Natasha Leave a Comment

Green smoothie: one for mama, one for papa and a few frozen pops for Soren. A pop like that (minus the peanut butter) was Soren’s first food when we started baby led weaning at 5.5 months. Babies learn very fast how to hold things and direct them towards their mouths purposefully. It’s a great first food and a self-feeding tool. I used Nuby Garden Fresh Fruitsicle Frozen Pop Tray , which can be purchased on Amazon.

Contrary to the old belief of having to wait until one to introduce nuts, these days it is believed that the earlier you introduce them, the better (if you don’t have nut allergies in family). I felt nervous giving peanut butter to Soren around 7 months and watched him closely every time he had it. Sometimes allergies show up after several times of having a certain food. He was fine though and liked it a lot.

Ingredients:

1 heart of romaine
2 celery stocks
1 apple with skin (make sure to buy organic. Apple is on the top of the “dirty foods” according to The Environmental Working Group or EWG)
1 banana
1 cup frozen peaches
1 tbsp ground flex seeds
1 tbsp peanut butter
A little water or even better coconut water

Method:

Place all the ingredients in a blender: soft and light ingredients on the bottom and heavy and hard on the top. Blend until smooth. I use Vitamix because it really makes a difference. It’s an expensive piece of equipment but I think it’s invaluable in the kitchen.

Green Smoothie with peanut butter

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Prep time

5 mins

Cook time

2 mins

Total time

7 mins

Author: Natasha

Recipe type: smoothies, snack

Ingredients

Ingredients:
1 heart of romaine
2 celery stocks
1 apple with skin (make sure to buy organic. Apple is on the top of the "dirty foods" according to The Environmental Working Group or EWG)
1 banana
1 cup frozen peaches
1 tbsp ground flex seeds
1 tbsp peanut butter
A little water or even better coconut water

Instructions

Place all the ingredients in a blender: soft and light ingredients on the bottom and heavy and hard on the top. Blend until smooth. Pour the smoothie into the
I use Vitamix because it really makes a difference. It's an expensive piece of equipment but I think it's invaluable in the kitchen.