Soren's Purple Plate

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

Quick breakfast and tips on buying bread

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I am feeling particularly lazy this morning. Not the time to be lazy when there is Christmas Eve dinner to be prepped and cooked. Maybe Santa will come and cook it for me ?; I’ve been pretty pre-e-e-tty good this year.

I would love to get more time to create some sophisticated recipes which yield delicious unusual meals. Those, I always think to myself, are worthy of a post. But then I looked at my and Soren’s breakfast plate and thought that if I were a busy mom or a not-so-busy mom (if that even exists), then I would want nothing more than a simple, almost a pretend recipe or meal idea. So here is one 60 second breakfast: mildly toast a slice of bread, spread some good quality but butter ( I used almond here) and top it with a ripe pear or an apple.

Despite the time it takes to make, it’s actually a legit healthy breakfast full of the necessary fats and proteins from the nut butter. I buy almond and peanut butter in my health foods store where you grind it yourself. Nothing other than peanuts or almonds goes in it unlike some of the jarred butters. It’s also the cheapest butter! But there are lots of jarred butters that are very good quality too; just check the ingredients to make sure there is nothing sketchy.

As for bread, we avoid most kinds of commercial packaged breads regardless of the benefits they claim they bring you. Most of the time these breads are highly processed and contain dangerous ingredients. If you are interested, here is an article written by FoodBabe on which breads you should stay away from and which ones you should eat. We like the most Ezekiel: it’s made with wheat, barley, millet, lentils, soybeans and spelt. All the ingredients are organic. And we also buy the sprouted spelt bread. Spelt is a grain closely related to wheat but that has a milder nuttier flavor. They say it’s a healthier choice than wheat and unlike wheat, where vital nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain.

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For babies and toddlers: if your bread is too soft, toast it just so it hardens a little bit. It’s easier to handle with hands that way even for the toothless munchkins.

Rainbow Chard Lentil Stew

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…or PRE-CHRISTMAS EASY VEGAN STEW

French lentil stew

Do you ever wonder how is it possible that there is nothing to eat with all the food lying around in your kitchen after a massive wallet-draining grocery shopping spree? It happens to me all the time around the holidays. My head is busy planning all the steps of the upcoming menu, I already feel tired, even though I haven’t started cooking, and my husband wonders around the kitchen looking for anything humans can eat. Oh wait, what about the baby? Ok, Soren will have to eat a bowl of cereal or something. And I am starving too! Exactly that happened during Thanksgiving. I learned my lesson. From now on I am making a large batch  of something delicious that we all can munch on a few days leading up to the festive meal.

So what is it that you can make that can last you a couple of days while you are busy preparing for a Christmas dinner; something that tastes good hot and cold, something that is full of protein and vitamins, something that 6-months-old babies can eat as well.  From now on, in my house it’s lentils. It’s really one of our favorite dishes and I always play around with various vegetables that go into the stew.

These colors will fade and get lost in the yumminess of the stew so I always feel the urge to document what goes into the belly before it turns into a bit of a mush. This time it’s sweet potato, leeks, carrots and rainbow chard. I I like all kinds of lentils but my most favorite are French lentils. I think because they stay neat and pretty after being cooked unlike the other types that fall apart or become mushy (like red lentils).

French Lentil Stew

I hear some (or even many) kids don’t like lentils. I was lucky Soren liked it right from 6 months. It might be that he did because he was offered lentils early and developed a taste for them or it might be pure luck. In any case, don’t give up on the foods your little ones refuse right away. Offer it to them periodically without insisting. And don’t get discouraged. Remember: hungry kids eat!

French Lentils

Pre-Christmas Lentil Stew
 
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This iron and protein rich lentil stew is an ideal food to make in large batches if you know busy week is coming up. It can be enjoyed hot and cold, stores well in the fridge and is suitable for everyone, even babies from 6 months. It's vegan, gluten free, dairy free and naturally guilt-free.
Cuisine: vegan, healthy
Ingredients
  • 3 cups french lentils (or regular lentils)
  • 2 large sweet potatoes
  • 1 large bunch of rainbow chard (5 cups chopped)
  • 1 leek
  • ½ large onion
  • 1 carrot
  • 2-3 garlic cloves
  • Basil
  • 2 bay leaves
  • 3 tbsp coconut oil (or olive oil)
Instructions
  1. Wash and soak lentils for half hour. They will be ready once you have prepared all the other vegetables. I use french lentils in this stew but you can use the regular ones too. (For this particular recipe avoid yellow and red lentils because they cook much faster and become soupy).
  2. In a large pan or pot, cook the chopped onion, garlic and leek (cut in large circles) in coconut oil (or olive oil) for 5 minutes stirring frequently. Add carrots (circles). Cook for another 3 minutes.
  3. Add the lentils, stir everything very well and let lentils toast on a pan for 3-4 minutes. Pour 5 cups of water or stock (I used water because I find lentils very flavorful anyway). Add the bay leaves. Close the lid, lower the heat and cook for 15 minutes.
  4. Chop sweet potato and rainbow chard. Add it to the stew together with 2 more cups of water. Season with salt. Cook for 20-25 minutes or until lentils and vegetables are cooked through.
  5. Before turning off the heat, add lots of chopped basil.
  6. TIP: adjust the amount of water as you cook. If you like mushy lentils- add more, if you like them firm - add a bit less.

 

Mushroom Butternut Squash Risotto

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Butternut Squash Mushroom Risotto

I had leftover butternut squash in the fridge (because I always have butternut squash and sweet potatoes in the kitchen) so I decided to put together this creamy and healthy risotto. It has simple ingredients and is full of nutrients. Trust me, not only babies and toddlers will enjoy it. Even though it is not made with white wine, it tastes like real italian risotto. Add parmesan for adults and kids well over one (avoid for babies because of salt) and you will think you are eating at a restaurant. We are at my mom’s house in Seattle now so I cooked it for the entire family and they loved it.

Before Soren turned one, I always made two batches simultaneously: one with salt and one without. You can always make one batch without salt and then add salt individually when serving but it’s not the same.

Butternut Squash Mushroom Risotto IMG_8237

 

Mushroom Butternut Squash Risotto
 
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This creamy healthy risotto is healthy and delicious. This recipe serves 4. Double the ingredients and make a large batch, which will last you several days. Baby Led Weaning appropriate right from 6 months.
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Recipe type: lunch, dinner, baby, toddler, family
Cuisine: Italian
Ingredients
  • ½ yellow onion
  • 5-6 crimini mushrooms (or any other kind)
  • ½ butternut squash cubed into small pieces
  • 1 cup of Arborio rice (this type of rice is key to creaminess)
  • ⅓ almond milk (or any other nut or dairy milk)
  • fresh sage
  • 1 garlic clove
Instructions
  1. Boil a large pot of water. Leave it simmering next to the pot where you will be making the risotto.
  2. In a pot or a deep pan, heat up some olive oil, add chopped onions and cook until translucent (about 4-5 minutes).
  3. Add diced mushrooms, butternut squash and minced garlic. Continue sautéing stirring frequently for 5 minutes.
  4. Add the rice (well rinsed) and stir everything well to coat the rice with all the juices from the pan.
  5. Start adding a ladle of boiling water from the pot you prepared earlier. Keep stirring the rice until the water evaporates. Continue adding the boiling water one ladle at a time until the rice is nice and creamy and almost cooked.
  6. Add almond milk and plenty of sage (you can chop up the sage or add whole leaves). Cook for 5 minutes until the milk is evaporated. Done. Enjoy!

 

 

 

CORN APPLE PANCAKES made with YOGURT

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Corn Apple Pancakes

Ahh, waking up to a full house of family! A dream (for some ?). I remember when I just moved to the US when I was 20, holidays time was the loneliest time ever. The streets were empty, the driveways crowded with cars, stores closed, and my family was so so far away (in Belarus). I honestly get chills when I think of that time. Now it’s different for me. I feel lucky and blessed.

Whether you are alone or not this holiday week, I hope you will treat yourself to some rest and fun. And maybe your mornings can be filled with some yummy things. Forget healthy. Now is the time to be naughty. Go ahead and pour that Nutella all over your pancakes and make some bacon on the side (my husband is scratching his head wondering where his bacon is ?).

I thought I’d give you an idea for some unusual but very yummy pancakes. They are healthy so please spoil them with some toppings of your choice. ?

I used the corn flour mix from the muffins I made last week. The muffins turned out a touch dry but you certainly can’t say that about these pancakes. I hope you enjoy them.

CORN APPLE PANCAKES made with YOGURT
 
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These corn apple pancakes are made with yogurt as a base. Have them with sour cream or fruit puree. A perfect Sunday breakfast for the whole family.
Author:
Recipe type: Breakfast
Ingredients
  • ½ cup cornmeal
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • .
  • 1 grated apple with skin
  • 1 tbsp of maple syrup
  • 1 cup of yogurt (I used Greek 2% but any will work)
  • 1 egg
Instructions
  1. Mix the dry ingredients first.
  2. In a separate bowl whisk all the wet ingredients together. Now fold the wet ingredients into the dry ingredients. Mix until combined but don't over mix.
Now, depending on which yogurt you are using, you will need to adjust the amount of flour you add. My yogurt was pretty thick. If yours is liquid, then add a little more whole wheat flour. The dough should not be too liquidy but you also should not be able to hold it with your hands.
  1. Use a large spoon to drop pancakes onto the pan heated with coconut oil. Pan fry for 2-3 minutes on each side.

 

Butternut Squash Cauliflower Sauce

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I think the food that all babies are sure to love is butternut squash. It’s so soft, juicy, sweet, mild in flavor and is a very healthy food. It contains high amounts of potassium, which is great for the bones, and Vitamin B6, responsible for proper function of both nervous and immune systems. It is packed with Vitamin A and C.

Baby Led Weaning appropriate from 6 months.

 

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My goal as a mom is to avoid typical kids foods as long as possible. I believe I can teach my son to love healthy foods so that he will say no, without interest, to the typical unhealthy refined carbs foods like pizza, pasta, white breads, etc. Yeah, right. I know I’m pretty crazy. As much as I want to believe we, mothers, can do anything we set our minds to, I am aware that the reality is so far from this perfect scenario. As soon my son tastes the oily, tomatoey, cheesy slice of warm margherita, I’m pretty sure I am going to be in trouble with all my healthy cooking.  But hey, I can try, right? I can try to create as many tasty flavors as possible to give him a good foundation to base his tastes on and the rest is really out of my hands.

This pasta sauce is one of my attempts to create a healthy substitution to a mac-n-cheese sauce. We served it over quinoa pasta. I use the Ancient Harvest organic brand.

 

 

Butternut Squash Cauliflower Sauce
 
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This delicious vegan butternut squash cauliflower sauce is very healthy. It's a great alternative to the typical processed mac-n-cheese sauce all the kids are so addicted to. Add some parmigiano and your adult family and friends will come for second helpings.
Recipe type: baby, pasta
Cuisine: vegan, italian, kids
Ingredients
  • 1 cup steamed butternut squash
  • 1 cups of steamed cauliflower
  • ½ cup of milk (I used hemp milk but any milk of your preference would work)
  • Salt (for kids over 1)
Instructions
  1. Wash cauliflower, roughly chop it and place in a pot over the steam rack. Cut butternut squash in large cubes and add to the same pot. Steam until tender. You will need to take the butternut squash out earlier since cauliflower takes longer to steam (15-20 minutes).
  2. Once the vegetables are done, place them in a blender with milk and salt. Blend until silky smooth.
  3. Transfer to a little saucepan and heat up adding more milk if you feel that the sauce is not liquid enough.
  4. Serve over pasta

 

Turkey Cauliflower Zucchini Casserole

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Turkey Cauliflower Zucchini Casserole

This very easy healthy casserole can be enjoyed by everyone in the family. Make one large for family and small for the baby without salt. You can skip ground turkey and egg to make it vegan. It still comes out delicious.

Turkey Cauliflower Zucchini Casserole Turkey Cauliflower Zucchini Casserole Turkey Cauliflower Zucchini Casserole Turkey Cauliflower Zucchini Casserole

INGREDIENTS:  (could be used in various quantities/proportions depending on what you like. You can’t mess this dish up):

1 lb ground turkey (half kilo)
cauliflower (separated into florets)
2 zucchini (sliced)
1 medium sweet potato (cubed)
2-3 regular potato (grated)
Half cup peas (frozen)
Half an onion (diced)
Small bunch of chives
2-4 eggs (optional)

 

METHOD:

In a pan sauté onions with ground turkey (season with salt and pepper) for 3-4 min until the beef turns brown and onions translucent. Transfer to a baking dish and spread on the bottom. In a bowl, combine all vegetables and season with olive oil, salt, pepper and any other spices you like. Spread the veggies on top of beef. Beat eggs with fork and pour over casserole. (Eggs are optional). Cover the dish with foil and pop it in the oven preheated to 375F for 30 min. Remove foil and leave in oven for another 15 min. That’s it.

 

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Turkey Cauliflower Zucchini Casserole

Turkey Cauliflower Zucchini Casserole

Ingredients

  • 1 lb ground turkey (half kilo)
  • cauliflower (separated into florets)
  • 2 zucchini (sliced)
  • 1 medium sweet potato (cubed)
  • 2-3 regular potato (grated)
  • Half cup peas (frozen)
  • Half an onion (diced)
  • Small bunch of chives
  • 2-4 eggs (optional)

Instructions

  1. In a pan sauté onions with ground turkey (season with salt and pepper) for 3-4 min until the beef turns brown and onions translucent. Transfer to casserole and spread on the bottom.
  2. In a bowl, combine all vegetables and season with olive oil, salt, pepper and any other spices you like. Spread the veggies on top of beef.
  3. Beat eggs with fork and pour over casserole. (Eggs are optional). Cover the dish with foil and pop it in the oven preheated to 375F for 30 min. Remove foil and leave in oven for another 15 min. That's it.
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https://sorenspurpleplate.com/turkey-zucchini-casserole/

Beef and Veggie Meatballs

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Beef Veggie Meatballs

I like to experiment with various meatballs. Every time I add something different but always try to keep the ingredients very healthy. I have to say these meatballs came out so delicious that I will try to make them every week. I urge you to try. As with everything I cooked before Soren turned one, I set a portion aside for him and add salt and pepper to the rest of the mixture for me and my husband. Hope you like them.

Serve them with more vegetables on the side. A perfect meal, if you ask me.

 

Beef Veggie Meatballs

 

Beef and Veggie Meatballs
 
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These are easy meatballs packed with nutrition. They can be enjoyed by babies as young as 6-7 months.
Author:
Recipe type: meatballs
Ingredients
  • 1 lb (1.2 kilo) of lean ground beef ( I use grass-fed 85% lean)
  • 1 large yellow onion
  • 2-3 celery stalks
  • 2-3 tbsp of pumpkin seeds
  • 1-1.5 large potato (boiled, cooled off and grated)
  • a big bunch of cilantro
  • 1 egg
Instructions
  1. Quarter the onion, roughly chop the celery. Place it in a blender together with pumpkin seeds and cilantro. Pulse for a few seconds until chopped (not too long so it doesn't turn into a puree).
  2. Place ground beef in a large bowl. Add the green mixture from the blender, grated potato and one egg. Mix well (I use hands).
  3. Pan fry. They are a bit more delicate than regular meatballs so treat them with care while pan frying.
  4. TIP FOR BABIES: I brown the meatballs slightly on each side and put them in a pot with a tiny bit of water on the bottom to steam through. Cover the pot with the lid and steam for 5-8 minutes on very low heat. This will endure that the meatballs are evenly cooked through and safe for your baby.

 

Quinoa Chicken Veggie Stew

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Quinoa Chicken Veggies Stew

This stew is perfect for both adults and children of all ages beginning from 6 months (if you are doing Baby Led Weaning. To learn about Baby Led Weaning, click here). When Soren was still under 1, I would  usually prepare all the ingredients and would have 2 pots or pans going: one – for the baby, in which I would cook without salt, and the other one for adults. It doesn’t take any longer to cook this way, you would just end up with an extra pot to wash afterwards. No big deal.

The stew proportions don’t matter here since you literally can not screw it up. Put as much of your favorite ingredients as you like.

Quinoa Chicken Veggies Stew

Quinoa Chicken Veggie Stew
 
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A healthy quinoa stew. Baby Led Weaning appropriate from 7 months.
Recipe type: dinner, casserole, lunch
Cuisine: healthy
Ingredients
  • 1 lb of chicken (breast or thighs)
  • 1 cup of quinoa
  • 1 large leek
  • 3-4 carrots
  • 3-4 celery stalks
  • 1 large red pepper
  • 1 apple
  • a bunch of cilantro
  • a bunch of parsley
  • water or chicken stock
  • Spices: raw garlic, coriander, red pepper flakes (avoid for babies)
Instructions
  1. Heat the pan with 2 tablespoons of olive oil. Sauté cubed chicken with leaks (cut in circles or half circles) for 5 minutes stirring occasionally. Add the carrots and half of celery.
  2. In a food processor (I find Cuisinart mini food processor indispensable in the kitchen), puree the rest of celery and the apple. This puree adds sauciness to the stew. Add it to the pan together with red pepper, quinoa and enough water/chicken stock to cover quinoa. Reduce heat and simmer for 20 minutes.
  3. Add more water if required. Five minutes before you turn off the stove, add the garlic, cilantro, parsley and the spices. Don't forget the salt for adults.

 

Mango Apple Banana pancakes

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Apple Banana Mango Pancakes

This is the simplest recipe ever. I learned it from my friend Liza who is a very talented cook and in general a “can do it all” kind of superwoman. She has a nice Instagram account called @CookingforGrey. Definitely check it out if you haven’t already.

So these pancakes have a mild sweet and sour taste. They are fruity and delicious. If you use coconut oil to pan fry (which I highly recommend), these pancakes will taste like an exotic vacation. Soren likes them with yogurt and my husband and I are guilty of pouring plum jam over them.

 

 

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Mango Apple Banana pancakes
 
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These easy healthy fruit pancakes are a perfect first food for a 7 months-old baby. Everyone in the family will love them too.
Author:
Cuisine: vegetarian, baby
Ingredients
  • ½ cup mango chunks (I always use frozen)
  • 1 apple
  • 1 banana
  • 1 egg
  • oat flour
  • quinoa flour
Instructions
  1. Using a blender, blend the egg with mango, banana and apple.
  2. Add the oat and quinoa flour in equal proportions. Start adding a little at a time and see how your dough is. It should be pretty thick but you should be able to pour it. (The dough will appear thick because of the frozen mangos).
  3. In a non-stick pan, heat a little bit of coconut oil and drop tablespoonfuls of dough. Pan fry for 2 minutes on each side.

 

Broccoli Omelet

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Eggs or no eggs?

As a first time mom, everything is anxiety-causing, especially when just starting to introduce your baby to solids. I wasn’t an exception. I worried about which foods to give, how to offer them, which ones to avoid, how to store food, whether to give it the second day, whether to reheat (and potentially lose nutrients), how to freeze, etc. I was trying to listen to my motherly intuition but my brain often took over and needed proof, facts, research, medical advice. Ahh, the reality of doing this baby business the first time around. Moms of multiple kids laugh at people like me and themselves when they remember how it all started. Anyway, by 8 months I let go and relaxed. By then, baby led weaning was fully underway and I was more brave about everything.

That said, being concerned about eggs as a first food is a pretty justified fear. Egg white is one of the big allergy-triggering foods. Many pediatricians still recommend to avoid it until 12 months. Egg yolk, on the other hand, is commonly known as a great first food for babies. I did do my research and found out that these days the more progressive crowd of doctors are suggesting to offer whole eggs right from the start. Our pediatrician has also encouraged me to give Soren anything (except for honey) right from 6 months of age. So I did. At 7 months, omelets was (and to this day is) my son’s favorite food. You will see many variations of them on these pages.

Adding vegetables to an omelet is a great way to add nutrients. For those little ones who refuse vegetables, sneaking them in an omelet is a good way (or an attempt) to get your baby to eat them. I have nothing against hiding vegetables in dishes. The most important thing is for your child to receive as many nutrients, flavors, textures, colors and food groups as possible early! Do whatever it takes and whatever is easier to accomplish it.

METHOD

There is no particular trick to this omelet. Whisk 2 eggs with a little bit of milk – mothers, coconut, cows – whichever your child is taking these days. Add chopped leftover steamed broccoli. Cook on low heat on a pan covered with a lid. Until Soren turned 12, I scraped the top of the omelet discarding the crispy bottom. If you leave the omelet in a pan to cool off, then your omelet will not stick.

If you don’t have any egg allergies in the family, I would encourage you to offer it to your baby as early as 6-7 months.

Good luck.

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