Recipe – Tropical Thai-Style Fruit Pudding

so-easy-baby-food

This recipe for Tropical Thai-Style Fruit Pudding from Freshbaby‘s Cheryl Tallman is sure to be a hit with your little ones.

Ingredients:
1 mango
2 bananas
½ cup coconut milk
1 Tbsp. brown sugar
1 tsp. lime juice

Directions:
Peel, core and chop mango into chunks. Peel and slice banana into chunks. Over medium heat, pour coconut milk into a medium-sized saucepan. With a wooden spoon, stir in brown sugar and lime juice. Add mango and banana. Cook for 3 minutes. Pour the mixture into a blender and puree to a smooth texture. Pour the fruit pudding into ice molds or baby food trays (such as Cheryl’s So Easy Baby Food Trays), cover and freeze until ready to use.

Serving:
Defrosted pudding cubes taste great alone, but try these options for variety:

* Add fruit pudding to oatmeal for a great tasting start to the day.
* Add a few cubes of fruit pudding to pancake batter to make Thai-inspired pancakes
* Add mashed brown rice to create a fruity rice pudding
* Toss 2-3 frozen cubes, 2 ice cubes and splash of fruit juice or milk in a blender for a frothy fruit smoothie

See Cheryl’s Family Thai Dinner Recipes and Ideas.

About the Author: Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com to learn about her latest creation, the Kid’s Portion Plate.

Learn more about Cheryl’s work:

So Easy Baby Food Kit: Make It Natural, Make It Fresh.
So Easy Baby Food Kit: Make It Natural, Make It Fresh.
Price: $23.85
An award-winning, all-inclusive solution for making baby food in less than 30 minutes per week. The month-by-month Cookbooks uses fresh ingredients with no additives. Kit includes a cookbook, freezer trays, how-to video, and nutrition card, and pays for itself in just three weeks compared to jarred baby food.

So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week
So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week
Price: $8.95
Baby Food Cookbook including recipes and instruction for making stage 1, 2, and 3 baby foods. This book also includes the basics of introducing solid foods and developing healthy eating habits. Available in English and Spanish.

So Easy Toddler Food: Survival Tips & Simple Receipes for the Toddler Years
So Easy Toddler Food: Survival Tips & Simple Receipes for the Toddler Years
Price: $8.95
When it comes to eating, toddlers can be tough to please. So Easy Toddler Food is the perfect resource for parents looking for survival tips and 35 simple recipes that will win over even the pickiest toddler. Available in English and Spanish.

Toddler Treat – Italian Wedding Soup

ItalianWeddingSoup

By Cheryl Tallman, www.FreshBaby.com

Italian Wedding Soup is a classic Italian-American dish with a great mix of vegetables, pasta and tiny meatballs. Its name comes from the fact the meat and vegetable taste great together – they are a perfect marriage!

Ingredients:

2 quarts (64 oz.) Chicken Stock

1 carrot, diced

1 celery stalk, diced

½ cup Ditalini pasta (or small-shaped pasta)

1 pound ground pork

½ tsp salt and pepper

¼ cup Italian-style bread crumbs

¼ cup parmesan cheese

1 cup cut green beans (fresh or frozen)

1 (15 oz.) can chick peas (garbanzo beans), rinsed and drained

Directions:

In a large pot, bring chicken stock, carrot, celery and pasta to a boil. Turn heat down to medium and simmer for 7 minutes.

Meanwhile, make the meatballs. Combine ground pork, bread crumbs, parmesan cheese and salt and pepper in a bowl. Form mixture into ½-1-inch meatballs. Drop the meatballs into the simmering soup and cook for 5 minutes. Add the green beans and chick peas and cook an additional 5 minutes.

Serve with bread or homemade muffins. Italian Wedding Soup can be frozen in small portions for terrific warm-up lunches or after school snacks.

About the Author: Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com for more delicious tips.

Learn more about Cheryl’s work:

So Easy Baby Food Kit: Make It Natural, Make It Fresh.
So Easy Baby Food Kit: Make It Natural, Make It Fresh.
Price: $23.85
An award-winning, all-inclusive solution for making baby food in less than 30 minutes per week. The month-by-month Cookbooks uses fresh ingredients with no additives. Kit includes a cookbook, freezer trays, how-to video, and nutrition card, and pays for itself in just three weeks compared to jarred baby food.

So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week
So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week
Price: $8.95
Baby Food Cookbook including recipes and instruction for making stage 1, 2, and 3 baby foods. This book also includes the basics of introducing solid foods and developing healthy eating habits. Available in English and Spanish.

So Easy Toddler Food: Survival Tips & Simple Receipes for the Toddler Years
So Easy Toddler Food: Survival Tips & Simple Receipes for the Toddler Years
Price: $8.95
When it comes to eating, toddlers can be tough to please. So Easy Toddler Food is the perfect resource for parents looking for survival tips and 35 simple recipes that will win over even the pickiest toddler. Available in English and Spanish.

Kid-Friendly Breakfasts

By Cheryl Tallman, www.FreshBaby.com

Healthy Breakfast = protein + fruits or vegetables + whole grains + calcium

Here are some ideas:

• Peanut butter and fruit spread on whole wheat toast, ½ an orange and a glass of milk

• Peanut butter spread on apple slices and a bowl of whole grain cereal with milk

• Toasted whole wheat bagel spread with peanut butter and honey, topped with slices of bananas and a glass of milk

• Bowl of oatmeal with brown sugar, peanut butter and milk and a glass of orange juice

EGGS

• Breakfast burrito: scrambled egg, black beans, and salsa wrapped in a whole wheat tortilla and a glass of orange juice

• Breakfast Pizza: Toasted English muffin spread with marinara sauce, topped with a scrambled egg, sprinkled with cheese and toasted. Served with a glass of fruit juice

• Toasted English muffin, a hardboiled egg, a glass of milk and a bowl of strawberries

• Morning Classic: Scrambled egg, a slice of American cheese on a toasted bagel with fresh apple slices

YOGURT & CHEESE

• Yogurt, whole wheat toast, buttered, a handful of raisins and a glass of water

• Fruit smoothie with toasted whole wheat bagel with butter

• Toasted whole wheat bagel with cream cheese, topped with sliced mango and a glass of milk

• Slice of cheese melted on whole-wheat toast with orange slices and a glass of milk

GRAINS & CEREALS

• A bowl of whole-grain cereal with milk, a banana and a glass of water

• Buckwheat pancakes with maple syrup, a bowl of melon and a glass of milk

• Carrot Cake Muffin, a handful of cashews, grapes and a glass of milk

• French Toast with maple syrup, cinnamon apples and a glass of milk.

MEAT & BEANS

• Grilled ham with fresh pineapple, toast and a glass of milk

• Melt a slice of cheese on top of White Bean dip (or refried beans) spread on a toasted English Muffin. Serve with a glass of fruit juice

• Smoked salmon, tomato slice and cream cheese on a toasted bagel with a glass of orange juice

• Breakfast BLT: Turkey Bacon, Lettuce, Tomato and cream cheese on toast, with a glass of apple juice

And here are some kid-friendly breakfast recipes:

French Toast with Cinnamon Apples

French toast does not have to be a weekend treat.  Make 8-10 pieces and freeze the slices (separate the slices with wax paper) in a freezer storage bag. When a French Toast morning arrives, take the French Toast slices out of the freezer, pop them into the toaster oven and get the syrup and apples ready!

Ingredients:
3-4 eggs
1/4 cup milk
8-10 pieces whole wheat bread
Cooking spray or 1 tsp butter
Maple Syrup
Cinnamon Apples (recipe below)

Directions:
Heat a flat, non-stick pan over medium heat.  Spray the pan with cooking spray or melt the butter and swirl around to cost the bottom of the pan. In a flat-bottomed bowl or rimmed dish whisk together egg, milk and cinnamon.  Working one slice at a time, dip both sides of the bread slice in the egg mixture and place in the warm pan.  Brown both sides of the bread using a spatula to flip the bread slice over (about 2 minutes on each side).  Place on plate. Serve with cinnamon apples and maple syrup.

Cinnamon Apples
Ingredients:
2 Golden Delicious apples
Dash of cinnamon

Directions:
Wash, peel, and core the apples. Cut the apples into ½ inch pieces. Place the apple pieces in a plastic bag and sprinkle a dash of cinnamon over them. Close the bag and shake it so the cinnamon is distributed evenly over all of the slices. Place the apples in a microwave-safe dish and cook them in the microwave on HIGH for 3 minutes. Let them stand for 5 minutes. They are done if a fork slides into them easily.  Can be frozen.

Carrot Cake Muffins
A store-bought cake mix makes this recipe a snap!  Freezing these delicious muffins can make breakfast better (and easier) than ever!  Simply defrost and eat.

Ingredients:
1 Package Spice Cake Mix (plus the ingredients listed on the box to make it)
2 cups carrots shredded
1 can crushed pineapple, drained
¾ cup pecans, chopped
Paper Baking Cups for the muffin pan

Directions:

Preheat oven to 350 degrees.  Line the muffin pans with baking cups. Prepare the cake mix according to the package directions.  Stir in the carrots, pineapple and pecans. Spoon the batter into the muffin cups.  Bake for 30 minutes.  Check for doneness by sliding a toothpick into the center of a muffin.  If it comes out clean, they are done. If not, bake another 5 minutes and check again.  Cool for 10 minutes before removing from pans.

Spinach Quiche

Quiche is quick to make, and makes a healthy breakfast for children and adults. Make it ahead of time, cut it into single serving pieces, wrap the individual pieces in foil or plastic wrap and freeze them. In the morning just defrost and reheat in the microwave. Simple and very tasty.

Ingredients:
¾ cup of shredded Swiss cheese
¾ cup of shredded cheddar cheese
¼ cup of finely chopped onion
1 (10oz.) package of frozen chopped spinach, squeezed dry
4 eggs
1 cup of half & half or milk
1 Tbsp flour
½ tsp salt
½ tsp pepper
1 prepared 9 inch pie crust

Directions:
Preheat oven to 375ºF. Sprinkle spinach and onion in prepared pie crust. Toss cheese with flour and sprinkle in the pie crust. In a large bowl gently whisk together eggs, half & half (or milk), salt and pepper. Pour this mixture over all of the other ingredients in the pie crust. Bake 50-60 minutes, or until knife inserted in middle comes out clean. Let stand 10 to 12 minutes before serving. If you are cutting it into single servings and freezing it, let the quiche cool completely.

About the Author:

Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com to sign up for her newsletter and her blog feed.