Soren's Purple Plate

Babies, kids, and parents eat together. Simple, healthy food ideas.

Simple Tofu dinner

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Tofu. A controversial topic. I read both good and bad things about it. Since we don’t have any soy allergies in the family, Soren is already 11 months and eats well, and I believe anything and everything in moderation is good, I decided that today’s lunch and dinner will be tofu.

I bought organic extra firm tofu. Used paper towels to soak extra moisture. Sprinkled some coriander and turmeric on both sides and pan fried it in olive oil. When I say pan fry, I mean I warmed up tofu on a pan on medium heat flipping it a couple of times. Anything fried is not good for babies or toddlers, plus olive oil should not be heated to a frying temperature.

Result: Soren loved it so we might stick to eating tofu once in a while. 4 oz of tofu has 13 gm of protein.

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Lentil Stew with Beet Greens

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Healthy Lentil Stew

Lentils are a perfect meal. They are full of protein and flavor. Unlike many other vegan dishes, lentils are very satisfying on their own: no sauce or anything else needed. The dish I made today is full of nutrients because I used beet greens in it. Don’t ever discard beet greens. They are one of the healthiest greens out there, they contain even more healthy goodness than the beetroot itself: plenty of calcium, magnesium, vitamin B6, folate among others. You can eat it raw or cooked like in this recipe.

As always I made a big batch for my husband and me and a small, salt-free portion for the baby (he is still under one). You are chopping stuff up anyway, why not cook for everyone at once! I even froze a small portion for those empty-fridge days.  You can control the softness of the vegetables and the lentils by the amount of cooking time. If offering to the very small babies, add more water and cook for longer until the vegetables are very soft.

This stew is a wonderful meal to practice self-feeding skills right from 6 months. I used a 2-spoon-method with Soren: load one spoonful, offer it to the baby and while he is eating, prepare the second spoon. They learn so fast how to grab the spoon and direct it towards their mouths. It’s fascinating to watch.

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INGREDIENTS:

Put as many various vegetables as you like. I used:

3 celery sticks
3 broccoli stems-optional (I never discard them. I remove the rough outer layer and use in many dishes)
4 carrots
1 yellow onion
a bunch of beet greens
1 cup of french lentils (darker in color and smaller)
1-1.5 cup of regular green lentils
3 cloves of garlic
olive oil
turmeric
rosemary (I used dried)
Salt and pepper (for adults)

METHOD:

1. In a big pot, sauté chopped onions, carrots, celery and garlic for 5-8 minutes.

2. Add chopped beet greens and broccoli stems. Sauté for 3 minutes.

3. Add throughly washed lentils. Stir well. Pour water to cover lentils by an inch and a half. Season. Simmer for 25 minutes or until desired consistency.

4. Add more water if you like the stew to be soupy. Top with parsley or dill. I didn’t have any today but it still came out delicious.

 

Lentil Stew with Beet Greens
 
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Author:
Recipe type: Lentils, lunch, dinner, vegan
Cuisine: vegan
Ingredients
  • 3 celery sticks
  • 3 broccoli stems-optional (I never discard them. I remove the rough outer layer and use in many dishes)
  • 4 carrots
  • 1 yellow onion
  • a bunch of beet greens
  • 1 cup of french lentils (darker in color and smaller)
  • 1-1.5 cup of regular green lentils
  • 3 cloves of garlic
  • olive oil
  • ½ tsp of turmeric
  • rosemary (I used dried)
  • Salt and pepper (for adults)
Instructions
  1. In a big pot, sauté chopped onions, carrots, celery and garlic for 5-8 minutes.
  2. Add chopped beet greens and broccoli stems. Sauté for 3 minutes.
  3. Add throughly washed lentils. Stir well. Pour water to cover lentils by an inch and a half. Season with salt, pepper, turmeric, rosemary. Simmer for 25 minutes or until desired consistency.
  4. Add more water if you like the stew to be soupy. Top with parsley or dill. I didn't have any today but it still came out delicious.

 

Healthy Banana Apple Muffins

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Banana Apple Muffins

These muffins are absolutely guilt-free. I wouldn’t hesitate a second giving them to my son. There is no added sugar or other sweeteners; the mildly sweet taste comes from bananas and apples.  Babies and adults love them. Super easy recipe! I tried it a dozen times and it works every time. I usually bake half batch in a mini muffin mold then add chocolate and nuts for the adult muffins.

IMG_8251 IMG_8252Ingredients:

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.

I hope you like it.

This recipe was adapted from Cookie & Kate recipe.

Healthy Banana Apple Muffins
 
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These healthy muffins can be enjoyed by babies and adults. There is no added sweeteners and sugar. The mildly sweet taste comes from apples and bananas. Baby Led Weaning appropriate from 6 months.
Author:
Recipe type: breakfast, treat, muffins
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
  1. Preheat oven to 325F.
  2. 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.
  3. 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.
  4. Enjoy.

 

Carrot Side Salad

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carrot side salad

 

carrot salad

 

This is a 1 minute side salad that I made with leftover steamed carrots. It’s so simple I can’t even call it a recipe. But I decided to post it anyway because it was tasty and I, personally, always need ideas on what to make from leftovers.

The key is the dressing. I used my traditional salad dressing but you can play around and add whatever you like. I also really like spring onions. They add an extra something to this little salad. If I had chives, I would have preferred them but oh well, spring onions work well too.

Carrot Side Salad
 
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This is an example of a 1 minute salad or side dish you can put together from leftover steamed carrots (if you have a baby, you always have some leftover steamed veggies). Dress it nicely with white balsamic vinegar and olive oil and you are good to go (see dressing recipe below).
Author:
Recipe type: Salad, side dish
Cuisine: Vegan, vegetarian, side dish
Ingredients
  • Steamed carrots
  • Spring onions or chives
  • Parsley
  • White balsamic vinegar
  • Olive oil
  • 1 small garlic
  • Salt and pepper
Instructions
  1. Steam carrots for 8-10 minutes. I use stainless steel collapsible steamer all the time ($8 on Amazon).
  2. Chop spring onions or chives and parsley.
  3. Dressing: combine ½ cup of olive oil, ¼ cup of white balsamic vinegar, 1 or ½ small garlic clove (minced), salt, pepper.
  4. Combine all the ingredients in a bowl.

 

Potato Salmon Zucchini cakes

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Potato Salmon Zucchini fishcakes

Potato Salmon cakes

I am a big fan of making food so it lasts several days. Very often I have one or two ingredients leftover and I like putting them to use by making something quick and simple. These cakes are a good example of this practice: I used the leftover salmon and mashed potatoes from the dinner before.

If you are just starting with Baby Led Weaning, if you don’t have any family seafood allergies, I would say you should introduce fish early. My pediatrician recommended we started right from the beginning so Soren tasted salmon when he was 6.5 months and has really been liking it since. My mom friends start around 7-8 months. Whatever you feel comfortable with.

Theses little cakes are ideal for a play date meal or for traveling. They are easy to handle for you and for the baby avoiding major mess like with other foods.

INGREDIENTS:

1 cup of mashed potatoes or a medium boiled potato (cooled and grated)
1 cup of cooked salmon
1 small zucchini (grated)
1 egg
Optional: dill or parsley or both

 

METHOD:

Separate salmon into small pieces. Mix all ingredients in a bowl. Form little pancakes and pan fry on medium heat in a pan greased with coconut oil (any other oil would work too).

 

Potato Salmon Zucchini cakes
 
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These little cakes are ideal for a play-date meal or for traveling. Baby Led Weaning appropriate from 7-8 months provided you don't have seafood allergies in the family.
Author:
Recipe type: lunch, dinner, travel, leftovers
Ingredients
  • 1 cup of mashed potatoes or 1 large boiled potato (cooled and grated)
  • 1 cup of cooked salmon
  • 1 small zucchini (grated)
  • 1 egg
  • Optional: dill or parsley or both
Instructions
  1. If not using leftovers like us, bake salmon at 350F for 15-20 minutes, depending on the size of the piece. Cool. Separate into chunks watching out for the bones.
  2. Grate 1 medium zucchini, squeeze excess water. Finely chop some dill and parsley (I really like the combination of two together). If not using leftover mashed potatoes, grate one cooked potato.
  3. Combine all the ingredients in a bowl. Add salt and pepper if cooking for kids over one. You don't need much salt: the fishcakes are pretty flavorful because of salmon and the herbs.
  4. Pan fry on a medium heat flipping once or twice. I use coconut oil but if the taste bothers you (salmon and coconut, eeeek for some), you can use any frying oil.

Classic Panna Cotta

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panna cotta

REAL AND NAUGHTY PANNA COTTA

Here is something NOT to give to your small babies! It’s all about parents and their naughty desires.

If you are not going out New Year’s Eve, treat yourself to a simple but simply divine dessert that evening.

When my husband and I met in London 6 years ago, our first real date night was at this cute authentic Italian restaurant in Notting Hill called Osteria Basilico. That night we had the best panna cotta on earth and ever since then always ordering it in restaurants became a tradition.

Until a few days ago, I didn’t know that it was so easy to make it at home! It is a pretty naughty desert in terms of calories (fat and sugar) but it’s so delicious so we splurged.

Soren didn’t have it. One day though.

The dark stuff you see on the top is the natural vanilla powder that settled on the bottom of the ramekin and appeared on top when I flipped it. The recipe called for vanilla extract which I didn’t have.

Recipe from Epicurious.com

panna cotta

 

INGREDIENTS:

1 envelope unflavored gelatin
2 tbsp cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1.5 tsp vanilla extract

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METHOD:

1. In a very small saucepan sprinkle gelatin over water and let stand 1 minute. Heat gelatin mixture over low heat until it’s dissolved. Remove from heat.

2. In a large saucepan bring cream, half and half, and sugar to boil over medium heat, stirring.

3. Remove pan from heat and stir in gelatin mixture and vanilla. Divide mixture among eight ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours in the fridge. Better overnight.

4. When serving, dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a knife around edge and invert ramekin onto center of a small plate.

WHAT’S YOUR FAVORITE NAUGHTY DESERT?

 

Classic Panna Cotta
 
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Here is something NOT to give your small babies! It's all about parents and their naughty desires. If you are not going out New Year's Eve, treat yourself to a simple but simply divine dessert that evening.
Author:
Recipe type: Dessert
Cuisine: Italian
Ingredients
  • 1 envelope unflavored gelatin
  • 2 tbsp cold water
  • 2 cups heavy cream
  • 1 cup half and half
  • ⅓ cup sugar
  • 1.5 tsp vanilla extract
Instructions
  1. In a very small saucepan sprinkle gelatin over water and let stand 1 minute. Heat gelatin mixture over low heat until it's dissolved. Remove from heat.
  2. In a large saucepan bring cream, half and half, and sugar to boil over medium heat, stirring.
  3. Remove pan from heat and stir in gelatin mixture and vanilla. Divide mixture among eight ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours in the fridge. Better overnight.
  4. When serving, dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a knife around edge and invert ramekin onto center of a small plate.

 

My Green Sauce

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Ok, this is my new obsession. I made this sauce on a whim to accompany our Christmas Branzino (European Seabass) and it turned out so delicious that my guests poured it over the vegetables, mashed potatoes, fish and dipped bread in it too. I mean, it’s no invention. I’m sure this sauce or its variations have been made for centuries. It must have existed a 1000 years ago; people then were so much more in tune with nature and its best flavors.

It is made with parsley, cilantro, basil, garlic, olive oil, lime juice and salt. Can’t go wrong, right! It’s full of vitamins. It adds so much flavor to any dish. I think it’s the kind of sauce that will turn carnivores into vegetarians if they add it to the vegetables, which a lot of people find bland.

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One of the reasons I will always make this sauce is because it uses the leftover coarse stems from parsley and cilantro, which I often discarded. Now- no more waste of vitamins.

PARSLEY is rich in many vital vitamins, including Vitamin C, B 12, K and A. This means parsley keeps your immune system strong, tones your bones and heals the nervous system, too. It helps flush out excess fluid from the body, thus supporting kidney function.

CILANTRO is most often cited as being effective for toxic metal cleansing and rightfully so, this herb is a powerful, natural cleansing agent. It is rich with an unusual array of healing phytonutrients and antioxidants. It is anti-septic, analgesic, aphrodisiac, helps with digestion, fungicidal and a natural stimulant. And, of course, it’s most powerful in its raw state or juiced form. It is a very good source of vitamins A, C, K and traces of the B vitamins. In the minerals department, it provides high amount of calcium and potassium. In addition, cilantro is rich in iron, manganese and sodium. Remember, especially these days, how important it is to keep the body rich in minerals. Basically a superfood.

GARLIC has too many benefits to list here for a busy mom like me. I will just say that, I grew up in Belarus and I don’t think I lived a day without garlic growing up. It was used for all kinds of ailments and added to all foods, raw and cooked.

So all that praise aside, this is how you make it.

My Green Sauce
 
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This nutritious sauce is made with parsley, cilantro, basil, garlic, olive oil, lime juice and salt. Can't go wrong, right! It's full of vitamins. It adds so much flavor to any dish. I think it's the kind of sauce that will turn carnivores into vegetarians if they add it to the vegetables, which a lot of people find bland. Besides the flavor, I will always make this sauce is because it uses the leftover coarse stems from parsley and cilantro, which I often discard. Now- no more waste of vitamins.
Author:
Recipe type: sauce
Cuisine: mediterranean
Ingredients
  • a large bunch of parsely with stems
  • a large bunch of cilanto with stems
  • ⅓ cup of basil
  • 1 large garlic clove (minced)
  • juice of half of lime
  • ½ cup of olive oil
  • salt
Instructions
  1. Place all the ingredients in a blender or a small food-processor and blend/pulse until smooth. When I use my Vitamix blender, the sauce comes out silky smooth (like in the photo). When I use my Cuisinart mini-prep food processor, the sauce is lumpier but also delicious. I even prefer it a bit more textured. Adjust salt to your liking. I put ⅓ of a teaspoon.

 

 

 

Red Lentils with Vegetables

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And we are back to our weekly staple –  lentils. When I am really pressed in time, I resort to red lentils because they are guaranteed to be cooked within 15-20 minutes. Also, unlike other types, red lentils don’t need to be soaked. If you would like to use them in a salad, then you would need to take them off the heat after just 10 minutes. Otherwise, keep them for 15-20 minutes to turn them into a puree or 25 minutes to make them really mushy. I personally love the mushy texture especially in contrast to the firmer vegetables  in a stew.

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Lentils was one of the very first foods I introduced to Soren when he was about 6.5 months old. My personal favorites are French lentils but I started with red ones because of its soft consistency and shortly after introduced all other kinds.

Lentils are really a powerhouse of nutrition. To learn more about this amazing food, why we like it and how we eat it read here.

FOR PREGNANCY: When I was pregnant with Soren, I ate a lot of beans and lentils. Besides high quantities of protein, they contain a lot of folate, which we need  for cellular growth and regeneration and to prevent fetal deformities.  Doctors always prescribe folic acid to pregnant women. Folic acid is a vitamin B9, a synthetic version of naturally occurring folate. While I still took prenatal vitamins, I tried to get the most vitamins from food.

On the topic of pregnancy and what we pass on to our unborn babies during that time, Annie Murphy Paul gives a wonderful presentation of a scientific study What We Learn Before We Are Born. Watch it; it’s really fascinating.

It could be just that Soren inherited my taste for lentils (being influenced in the womb) or it might be because they were on his plate that early (6.5 months); whatever the reason, they are his favorite food. I am lucky because it’s so easy to pack a lentil stew with all kinds of vegetables and spices. You are basically delivering a nutritious multi-vitamin-multi-mineral in a spoonful.

To take it to another level, I served it with my new Green Sauce made with parsley, cilantro and basil. It deserves a special post – Click here to view.

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And how easy and quick it is to make! In this particular stew, I used rainbow carrots but you can use any carrots you like. And in general, you can substitute and add as much as you want with my recipes (except for baking). They are not really recipes, they are soft instructions which you can modify.

Red Lentils with Vegetables
 
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Recipe type: stew, lunch, dinner, family meal
Ingredients
  • 1.5-2 cups red lentils
  • A bunch of spring onions (or ½ yellow onion)
  • 3 celery stalks
  • 4 carrots (I used rainbow carrots)
  • 2 cups of chopped green beans
  • 2 small potatoes
  • 1 large garlic clove
Instructions
  1. Wash and prepare all the vegetables: finely chop the onions, celery, cut carrots in large circles, chop green beans into 1 inch pieces, cube potatoes, mince the garlic.
  2. In a large pot, warm up 3 tbsp of olive oil and sauté all the vegetables together for 8 minutes stirring frequently. If using a steel pot without a non-stick surface, add a bit of water to prevent from sticking too much.
  3. Wash the lentils in a colander, add them to the vegetables. Toast them stirring frequently for 3-5 minutes. Add enough water to cover the lentils by 1 inch. Season with salt and pepper. Reduce heat, cover with lid and cook for 15-20 minutes until the lentils are soft and mushy. These guys always fall apart and make a nice creamy stew.
  4. Right before turning off the heat, it's nice to add some turmeric. It's an amazing anti-inflamatory spice without any flavor, which adds golden color to dishes.
  5. TIP: turmeric stains pretty badly especially before it's cooked in a dish so handle with care.

 

 

 

Chicken Mushroom Meatballs from scratch

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Lunch today is healthy comfort food that adults and babies (from 6-7 months) would enjoy:

  • Mashed potatoes with corn and peas
  • Chicken mushroom meatballs made from scratch

The idea of mixing potatoes with another vegetable is not new but recently it caught my eye again when I was flipping through other mommy cooks Instagram pages. Some of my friends have been whipping their mashed with broccoli – a great idea. Today I made ours with peas and corn. Here is how to make it:

INGREDIENTS:

3-4 potatoes
1/2 cup frozen peas
1/2 cup frozen corn (organic)
A bit of milk (nut or any other kind)
Butter or olive oil

METHOD:

Peel the potatoes and cut into 2 inch cubes. Place in a pot of water, add a little salt and boil until almost done. Right into that water add the peas and corn. In 4-5 minutes, strain the vegetables, and mash with some milk, butter or olive oil. I used the hand masher. If you want a very smooth consistency, you can purée it in a blender.

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Tender Chicken Meatballs from scratch
 
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When made completely from scratch, these meatballs outdo any other homemade recipe. Make sure not to overcook it! It's the key to tenderness.
Author:
Recipe type: lunch, dinner
Ingredients
  • 1 lb of chicken thighs (or ground chicken)
  • 1 celery stalk (roughly chopped)
  • ½ small onion (roughly chopped)
  • 6 crimini mushrooms (or any other kind)
  • 1 egg
  • A sprinkle of dried oregano
Instructions
  1. If making from scratch, place all the ingredients in a blender. Add salt & pepper (skip for babies under one). Pulse a few times until the chicken and veggies are ground. The mixture will be kind of pasty. That's good.
  2. Heat a pan with canola or coconut oil, form medium size meatballs with your hands and pan fry for no more than 4 minutes on each side.
  3. Place the meatballs in a pot with a tablespoon of water on the bottom. Close the lid. Steam for 5 minutes. .

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Sometimes I buy ground chicken but most of the time I use my Vitamix blender to grind organic chicken thighs or breasts. When made completely  from scratch, these meatballs outdo any homemade recipe.  I’m warning you right away: make sure to prepare a large amount of side dishes so that you are not tempted to eat all of the meatballs at once. They are so good.

❗️TIP: to make these meatballs really tender, pan fry for 4 minutes on each side and then place in a pot with a tiny bit of water (tablespoon) and steam for 5 minutes. This will ensure that all the bacteria is killed and they are safe to eat for babies. Do not overcook! That’s the key.

Another❗️TIP: if you are using a blender to grind the chicken, it’s very important to clean it very well afterwards. I know, the obvious. But I want to stress this because meat fibers can get wrapped around the blade (especially underneath) and easily get stuck there and overlooked. I assume that you have just one blender, which you mainly use for raw smoothies and such. So wash it very well in a soapy water. After, rinse with BOILING water! I use an electric kettle and it takes no time.

Classic Whole Wheat Crepes

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Whole Wheat Crepes

The day after Christmas. Sad or happy? With a typical sense of relief after a mad race to wrap all the presents in time, not to burn your Christmas dinner and not to forget to feed your kid, comes a bit of a melancholy and a sense of loss. I find that anticipation, the journey, the process is more enjoyable that the destination, the reaching of the goal. That’s not to say that I didn’t enjoy my lazy Christmas Day. I did. Very much. Time suddenly stops and the holiday gently wraps itself around you. Ahhh… But this morning all three of us (I’m speaking for Soren here) felt the need to experience the pleasure that doesn’t expire in any season, holiday or age. Something that doesn’t fade after the noise of the holidays… Ta-da! All this intro for a couple of warm crepes! Kinda crazy, I know.

Anyway, this morning I gave the stage of Soren’s Purple Plate to my renowned sous chef- my husband Farhad. He is the master of crepes so I could just relax and quietly watch the kitchen being destroyed ?. But all worth it – these crepes always come out delicious. We topped them up with sour cream (Russian style), Nutella (World style) and date molasses (hippy style). It’s a simple recipe. Double or triple the proportions if making for more people. The below serves 2 and a toddler.

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A word on date molasses: it’s my new obsession. Ever since my pregnancy I am a prisoner to sweet things. There are so few that are unprocessed (like whole fresh fruits) and even fewer that are mildly processed (like maple syrup, coconut and date sugar). Usually sweeteners are highly processed and contain all kinds of preservatives and ingredients no one can pronounce. I recently discovered date molasses. I buy the brand that contains nothing other than dates. It’s so delicious, natural, unrefined and vegan. Read more here if you are interested in learning more. And since we are on the topic of sugary stuff, read this article to see which sugar is the best for you.

 

Classic Whole Wheat Crepes
 
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These whole wheat crepes are a classic easy breakfast. Enjoy them savory with smoked salmon and cream cheese, chicken with vegetables or plain (they are not sweet) or with jam, sour cream, nutella or fruit. So simple yet always feels special.
Author:
Recipe type: breakfast
Cuisine: world
Ingredients
  • 2 eggs
  • ½ cup of whole wheat flour
  • 7 oz of milk
  • 5 tbsp of water
  • Pinch of salt
  • a knob of melted butter
Instructions
  1. Combine all the ingredients together either by whisking by hand, using a hand-held blender or a regular stand alone blender. Blend until smooth.
  2. Drop 3-4 tbsp of batter into a heated and greased pan (with coconut oil or butter) and pan fry flipping once.