How to make it:

  1. In a blender, combine honeydew, avocado, and mint. Blend until smooth and creamy. For a thinner consistency, blend up to ¼ cup of cold water.
  2. Pour into cups and serve, adding a few ice cubes to each cup, if desired

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

How to make it:

  1. In a bowl, combine the cream cheese, bell peppers and dill. Stir with a rubber spatula until well mixed.
  2. Lay out the tortillas on a clean, flat surface. Evenly divide the cream cheese mixture among the tortillas, using about 3 tablespoons per tortilla. Using the spatula, spread to completely cover the surface. Tightly roll each tortilla into a log. Using a serrated knife, slice each log into 6 pieces and serve.
  3. Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 2 months.

Notes: Other vegetables may be used in place of colored peppers.

Dairy-free: use soy-based cream cheese alternative.

Gluten-free: use gluten-free tortilla.

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

How to make it:

  1. In a bowl, combine the strawberries, blueberries, raspberries, and chia seeds. Using the back of a wooden spoon or a potato masher, mash the berries until they are juicy and well combined.
  2. Lay out the bread slices on a clean, flat surface. Divide the berry mixture between 2 of the slices and spread to cover the entire surface. Spread half of the nut butter onto each of the remaining 2 bread slices. Invert the slices onto the berry covered slices to form 2 sandwiches.
  3. Lightly spray a large frying pan with nonstick cooking spray and place over medium heat. Toast the sandwiches, turning once until golden brown on both sides, about 6 minutes total. Transfer the sandwiches to a cutting board and let cool slightly.
  4. Cut each sandwich into quarters and serve with Greek yogurt for dipping

Notes: Frozen berries work just as well as fresh berries in this recipe.

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

How to make it:

  1. Pre-heat oven to 375° F. Lightly grease a small baking dish. Place the chicken breast in the prepared baking dish and season with pepper. Cover the dish with aluminum foil and bake the chicken until opaque throughout or until an instant- read thermometer insert into the thickest part of the breast registers 165°F, about 30 minutes. Set aside until cool enough to handle, then shred into pieces. Set aside. 
  2. Lightly grease a baking sheet or line with parchment paper. Place the pita breads in a single layer on the prepared baking sheet and sprinkle with cheese and the basil, dividing the toppings equally. Bake until the cheese melts, 3-5minutes. Let cool slightly.
  3. In a small bowl, use a fork to mash the avocados until smooth. Divide the avocado equally among the pizzas, spreading it in a thin later over the cheese, Top with the shredded chicken. Season with salt and pepper. Cut the pizzas into quarters and serve.

Notes: Short cut- use store-bought rotisserie chicken.

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

How to make it:

  1. In a large mixing bowl, combine the noodles and bell pepper strips
  2. In a small saucepan over low heat, warm the sunflower seed butter and the sesame oil, sitting occasionally, until heated through. (alternatively, combine the sunflower seed butter and sesame oil in a microwave-safe bowl and microwave at full power until heated through, 10-20 seconds).  
  3. Pour the mixture over the noodles and bell peppers and toss gently until coated.
  4. Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

How to make it:

  1. In a food processor, pulse spinach, kale, basil, and Parmesan cheese until roughly chopped.
  2. Add olive oil and continue to pulse food processor until oil is fully incorporated, occasionally stopping to scrape sides of the bowl with a spatula, as needed.
  3. Add lemon juice, season with pepper, and puree until smooth, 20-30 seconds.
  4. In a large bowl, combine pasta and pesto and stir together well. Toss until the pasta is evenly coated. Serve warm.
  5. Store in an airtight container in the refrigerator for up to 3 days or freeze in individual portions for up to 3 months

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

How to make it:

  1. Pre-heat oven to 350° F. Place the salmon skin side down, in a baking dish. Bake until opaque throughout, about 15 minutes. Let cool. Remove the skin and discard. Using a fork, flake the salmon into small pieces, discarding any pin bones. Transfer the salmon to a bowl. Add the rice, peas, cheese, eggs, dill, and stir until combined.
  2. Line a baking sheet with parchment paper. Form about 1/3 cup of the salmon mixture into a 1 ½ inch ball and place it on the prepared backing sheet. Repeat with the remaining salmon mixture to from 8-10 balls. Loosely cover the balls with aluminum foil and bake until the balls are slightly firm but still gooey, 18 -20 minutes. Let cool slightly and serve warm. Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 1 month. Reheat before serving.

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

How to make it:

  1. In a large frying pan over medium heat, warm the olive oil. Add the beef and ¼ cup water. Cook, breaking up the meat with a wooden spoon and stirring constantly, until the meat is opaque throughout and no longer pink, 6-7 minutes. Let cool, then drain.
  2. Fill a pot with 2 inches of water and bring to a boil over high heat. Place the sweet potatoes in a steamer basket and place in the pot. Cover and steam for 5 minutes. Distribute the broccoli over the potatoes. Cover and steam until the potatoes and broccoli are tender, 7-8 minutes longer. Remove the steamer basket and let the vegetables cool. Reserve the steaming liquid.
  3. In a food processor or blender, combine the beef, sweet potato, broccoli, and ½ cup of the reserved steaming liquid, adding broth if there is not enough liquid. Puree until smooth or until the desired consistency is achieved.
  4. Serve immediately. To store, refrigerate in an airtight container for up to 2 days, or freeze in individual portions for up to 3 months.

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

How to make it:

  1. In a food processor or blender combine the banana, blackberries, peach, quinoa, and basil. Puree until smooth or until the desired consistency is achieved.
  2. Serve immediately. To store, refrigerate in an airtight container for up to 2 days, or freeze in individual portions for up to 3 months.
  3. Optional: Strain seeds prior to serving

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

How to make it:

  1. Fill a pot with 2 inches of water and bring to a boil over high heat. Distribute carrots in a steamer basket and place in a pot. Cover and steam until tender, 8-10 minutes. Remove the steamer basket from the pot and let the carrots cool.
  2. In a food processor or blender, combine the carrots, peach, avocado, flaxseeds, and ginger. Puree until smooth or until the desired consistency is achieved.
  3. Serve immediately. To store, refrigerate in an airtight container for up to 2 days, or freeze in individual portions for up to 3 months.

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

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