Recipes

PB and Jam

PB & Jam

Author: Andrea Carpenter, RD

Recipe Type: Smoothies

Serving: 2

INGREDIENTS:

  • 1/2 cup water

  • 1/2 cup unsweetened milk alternative (pea, hemp, almond, coconut)

  • 1 banana

  • 2 TBSP natural peanut butter

  • 1/2 cup cooked (chilled or frozen) beets

  • 1/2 cup strawberries

  • 1/2 cup raspberries

DIRECTIONS:

  1. Add all ingredients to the blender, in the order listed above.

  2. Start blender at low and gradually increase to maximum (or use a smoothie setting if you have it). Add additional water if too thick.

Baby Banana Pancakes

Getting eggs into an infant starting out on solids can be tricky. Something many parents struggle with, myself included. Once babies are established on solids, it’s important to introduce the top allergen foods, but sometimes that can prove to be a challenge in itself. Whole eggs, when cooked scrambled, fried, in an omelet, etc. can have a chewy texture that makes it challenging for a baby to eat without teeth.

Using eggs as an ingredient in foods offered to your child is a much easier way to ensure they actually eat the egg, and get the exposure to this allergen. French toast is one of my favourites to offer my son, which actually inspired me to create this recipe. My Baby Banana Pancakes uses iron-fortified infant cereal which surpasses the iron content of french toast, and its softer texture makes it ideal for those who are still gumming their meals.

Author: Andrea Carpenter, RD

Recipe Type: entree (first foods)

Serving: 12 pancakes

INGREDIENTS:

  • 1 ripe organic banana

  • 2 large eggs

  • 1/4 cup iron-fortified infant cereal

  • 1/4 teaspoon vanilla extract

  • Sprinkle of ground cinnamon

  • Organic coconut oil (for frying)

DIRECTIONS:

  1. In a bowl, mash the banana with a fork, add the eggs and combine.

  2. Stir in cinnamon and vanilla.

  3. Gradually add in the iron-fortified infant cereal and mix until fully combined.

  4. Heat a non-stick skillet on medium heat and add a drizzle of coconut oil.

  5. Drop the batter into desired pancake sizes and cook for 1-2 minutes, or until cooked through and golden brown.

Cauliflower Rice

Cauliflower Rice

Cauliflower is such a versatile vegetable. It has its own distinct taste, but it can easily be paired with spicy, savory, and even sweeter flavours. Being a cruciferous vegetable, cauliflower is very hearty, and can stand up to sauces and dressings without becoming too soft or mushy, which makes it perfect to use in place of rice.