Archive for the 'First Bites Cookbook' Category

Mar 01

Lemon-Ricotta Cookies

These cookies are a twist on a traditional Italian cookie. These lemony delights are light as air but super flavorful and not overpowering in any way. You can also make the dough ahead and freeze. When ready to bake, place directly in a preheated ovenand increase the cooking time by about 1 to 2 minutes.½ cup all-purpose flour½ cup whole wheat pastry flour½ teaspoon baking powder¾  teaspoon kosher salt½ cup…

Jan 12

Paris-Inspired Omelet

This omelet’s name is derived from one of our favoritemovies, Disney’s Ratatouille. Once I suggested“Let’s make an omelet like Remy does,” the kids weresold. We make it with basil ( just like in the movie),but anything goes!2 large eggs1 tablespoon waterKosher salt and black pepper1 tablespoon chopped fresh basil1 ounce shredded cheeseHeat a nonstick skillet over medium heat. Combineeggs and water in a bowl, season with salt and pepperto taste…

Aug 29

First Bites Cookbook: Peach Freezer Jam

Peach Freezer JamI love the quality and flavor of homemade jam—it’s atremendous way to hold on to the flavors of summer—but I don’t always have time for the traditional canningprocess. Freezer jam solved that problem! Look for nosugar-needed pectin in the grocery store specialty aisleduring the summer months or buy it online year-round.Use this same method for other fruits like berries,plums, and apricots.2 cups granulated sugar3 tablespoons no-sugar-needed pectin4 cups…

Jun 12

Slow Cooker Pulled Pork

It may not seem like it but this is the perfect summer recipe – it’s way too nice outside to stay in cooking every weeknight so this gives me more time to play with the kiddos. Serve on slider rolls, with rice, in quesadillas, or with a side of mac and cheese. Makes about 10 cups 1 bulb fennel, thinly sliced 
1/2 white onion, thinly sliced 2 tablespoons canola oil,…

Nov 05

Nut-Free Granola

This no-fail granola recipe is better than anything out of a box. Once potential allergies have been ruled out, add pumpkin seeds or sesame seeds for some extra crunch. Dried cranberries are a tasty pairing with the coconut, but dried apricots, raisins, and cherries work well too. Some children have trouble with chewy dried fruits, so consider chopping finely before adding to the mix.2 ½ cups rolled oats ½ cup…

Apr 20

First Bites Cookbook: Charlie’s Double Pumpkin Muffins

Charlie’s Double Pumpkin Muffins   My daughter Charlotte is obsessed with pumpkin muffins and there are no complaints from me. I created this recipe especially with her in mind, and I find myself making and freezing batches of these at least once a month. Pumpkin seeds make for the “double” pumpkin designation, but sometimes we just make them plain. They are also dynamite when you add a couple handfuls of…

Feb 17

First Bites Cookbook: Cinnamon Roll Oatmeal

I’ve made oatmeal this way so many times I had to write up the recipe. It has all the sweet goodness of sticky bun, but it is a much healthier way to start your day. For easy morning time prep, make plain oatmeal ahead and store in the fridge. Microwave to reheat and then pile on the toppings.1 teaspoon ground cinnamon 4 teaspoons brown sugar 1 ½ cups rolled oats…

Feb 09

First Bites Cookbook: Maddy’s Creamy Dreamy Banana Shake

My older daughter can’t get enough of this “milk shake,” where frozen banana takes the place of ice cream. To turn into a breakfast item, add a handful of fresh berries, or throw in some mini chocolate chips and—voilà— it’s dessert.2 medium bananas, frozen 1 cup low-fat (1 percent) milkPlace ingredients in a blender and blend until smooth.Yield: about 2 ½ cupsNutrition information per B/c Cup Calories: 102, Total Fat:…


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Lemon-Ricotta Cookies
Wednesday, March 1st, 2017

Lemon Ricotta Cookies 2

These cookies are a twist on a traditional Italian cookie. These lemony delights are light as air but super flavorful and not overpowering in any way. You can also make the dough ahead and freeze. When ready to bake, place directly in a preheated oven
and increase the cooking time by about 1 to 2 minutes.

½ cup all-purpose flour
½ cup whole wheat pastry flour
½ teaspoon baking powder
¾  teaspoon kosher salt
½ cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup whole milk ricotta cheese
2 teaspoons grated lemon zest

For the glaze
1 cup confectioners’ sugar
2 teaspoons freshly squeezed lemon juice
1 tablespoon whole milk


Line a baking sheet with parchment paper or Silpat and set aside. Preheat oven to 350F. In a large bowl, sift together flours, baking powder, and salt; set aside. In a stand mixer fitted with a paddle attachment cream together the butter and sugar. With the mixer on low, add the egg, followed by vanilla extract, ricotta, and lemon zest. Slowly add the flour mixture
to the mixer and mix on low until all the flour is incorporated. Spoon tablespoons of dough onto prepared baking sheet (leave at least 2 inches between cookies, they spread a lot!). Bake 1 dozen cookies at a time for 10 to 12 minutes, until the bottoms are golden
brown (the tops will remain pale yellow). Cool for 10 minutes, then transfer to a wire rack to cool completely. While remaining batches are baking and cooling, prepare
the glaze. In a small bowl, whisk together confectioners’ sugar, lemon juice, and milk. Glaze should have a loose consistency but should still coat the back of a spoon. Spoon about . teaspoon of glaze onto each cookie and allow to drip off the sides. Sprinkle with desired decorations and allow to set for at least 20 minutes (you can speed this up by placing in the refrigerator).

Yield: 36 cookies
Nutrition Information per Cookie
Calories: 80, Total Fat: 3 grams, Saturated Fat: 1 gram, Carbohydrate:
12 grams, Sugars: 9 grams, Protein: 1 gram, Sodium: 38 milligrams,
Cholesterol: 15 milligrams, Fiber: 0 grams, Vitamin D: 4 IU,
Calcium: 18 milligrams, Iron: 0.2 milligrams


Recipe adapted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White

Posted by Dana White  /  Filed under First Bites Cookbook  /  Comments: 0



Paris-Inspired Omelet
Thursday, January 12th, 2017

Paris-Inspired Omelet


This omelet’s name is derived from one of our favorite
movies, Disney’s Ratatouille. Once I suggested
“Let’s make an omelet like Remy does,” the kids were
sold. We make it with basil ( just like in the movie),
but anything goes!

2 large eggs
1 tablespoon water
Kosher salt and black pepper
1 tablespoon chopped fresh basil
1 ounce shredded cheese

Heat a nonstick skillet over medium heat. Combine
eggs and water in a bowl, season with salt and pepper
to taste and whisk well. Add basil to egg mixture. Spray
a nonstick skillet with nonstick cooking spray. Add
eggs and cook for 2 to 3 minutes, until eggs begin to
set. Using a spatula, gently pull in the sides of the omelet
to let the uncooked egg run to the edges of the
pan. Sprinkle cheese evenly on top and gently fold in
half. Allow to cook for 2 to 3 more minutes, until eggs
are completely set and cheese is melted.


Nutrition Information per Serving
Calories: 255, Total Fat: 19 grams, Saturated Fat: 9 grams, Carbohydrate:
2 grams, Sugars: 0 grams, Protein: 19 grams, Sodium: 426 milligrams,
Cholesterol: 397 milligrams, Fiber: 0 grams

Adapted from First Bites: Superfoods for Babies and Toddles

Posted by Dana White  /  Filed under First Bites Cookbook, Kid-Friendly  /  Comments: 0



First Bites Cookbook: Peach Freezer Jam
Monday, August 29th, 2016

IMG_0143

Peach Freezer Jam
I love the quality and flavor of homemade jam—it’s a
tremendous way to hold on to the flavors of summer—
but I don’t always have time for the traditional canning
process. Freezer jam solved that problem! Look for nosugar-
needed pectin in the grocery store specialty aisle
during the summer months or buy it online year-round.
Use this same method for other fruits like berries,
plums, and apricots.

2 cups granulated sugar
3 tablespoons no-sugar-needed pectin
4 cups peeled and chopped peaches
Juice of 1 lemon

Stir together sugar and pectin in bowl and set aside. In
a large saucepan combine fruit and lemon juice. Bring
mixture to a simmer over medium-high heat. Stir in
sugar and pectin mixture and bring to a hard boil. Boil
for 1 minute, remove from heat. Ladle jam into freezersafe
containers, cover, and place aside to set for 2 hours.
Transfer to freezer and store for up to 6 months. When
ready to use, transfer to the fridge for up to 1 month.

• Yield: 3 cups
Nutrition Information per Tablespoon
Calories: 40, Total Fat: 0 gram, Saturated Fat: 0 grams, Carbohydrate:
10 grams, Sugars: 10 grams, Protein: 0 grams, Sodium: 0 milligrams,
Cholesterol: 0 milligrams, Fiber: 0 gram, Vitami

IMG_0195

Posted by Dana White  /  Filed under First Bites Cookbook, Seasonal Goodies  /  Comments: 0



Slow Cooker Pulled Pork
Sunday, June 12th, 2016

Pulled Pork 1

It may not seem like it but this is the perfect summer recipe – it’s way too nice outside to stay in cooking every weeknight so this gives me more time to play with the kiddos. Serve on slider rolls, with rice, in quesadillas, or with a side of mac and cheese.

Makes about 10 cups

1 bulb fennel, thinly sliced


1/2 white onion, thinly sliced

2 tablespoons canola oil, divided

3 medium sized pork tenderloins (about 3 pounds), cut in half

1/2 cup apple cider or apple juice

1/2 cup BBQ sauce (Trader Joe’s brand recommended)

Kosher salt and pepper

Place fennel and onion in the bottom of a 5 to 6 quart slow cooker, season with salt and pepper. Then season pork with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear 3 pieces of the pork, cooking for about 2 minutes per side. Transfer to slow cooker on top of fennel and onion; repeat with remaining oil and pieces of pork. After removing pork, pour apple cider into hot skillet and cook for 2 minutes, using a wooden spoon to scrape any brown bits from the bottom of the pan. Pour apple cider mixture into slow cooker, followed by BBQ sauce. Cover and cook on low for 7 hours. 

After 7 hours remove lid and shred pork using 2 forks. Add more BBQ sauce if desired. Cover and cook for one hour more (*see tip).

TIP *If the mixture is too watery, drain some of the juices and transfer to a small saucepan; boil until it is reduced as desired and add back to slow cooker.


Nutrition Information Per 1 cup
Calories: 130
Total Fat: 3.5 grams
Saturated Fat: 0.5 grams
Carbohydrate: 5 grams
Sugars: 3 grams
Protein: 18 grams
Sodium: 175 milligrams
Cholesterol: 55 milligrams
Fiber: 1 gram



Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company.


Photo courtesy Rob Staub Photography

Posted by Dana White  /  Filed under First Bites Cookbook  /  Comments: 0



Nut-Free Granola
Thursday, November 5th, 2015

Nut Free Granola 1



This no-fail granola recipe is better than anything out of a box. Once potential allergies have been ruled out, add pumpkin seeds or sesame seeds for some extra crunch. Dried cranberries are a tasty pairing with the coconut, but dried apricots, raisins, and cherries work well too. Some children have trouble with chewy dried fruits, so consider chopping finely before adding to the mix.

2 ½ cups rolled oats
½ cup shredded coconut
¼ teaspoon kosher salt
1/3 cup maple syrup or agave nectar
1 tablespoon canola oil
1 cup dried cranberries

Preheat oven to 300°F. Spray a large baking sheet with nonstick cooking spray. Combine oats, coconut, salt, maple syrup, and canola oil in a large bowl. Toss well and transfer to prepared baking sheet. Bake, stirring occasionally, until golden brown (15–20 minutes). Remove from oven. Once cool, mix in dried cranberries. Store in an airtight container for up to 1 week.

Yield: 3 ½ cups
Nutrition information per ¼ cup
Calories: 128, Total Fat: 4 grams, Saturated Fat: 2 grams, Carbohydrate: 22 grams, Sugars: 12 grams, Protein: 2 grams, Sodium: 33 milligrams, Cholesterol: 0 milligrams, Fiber: 2 grams, Vitamin D: 0 IU, Calcium: 8 milligrams, Iron: 0.7 milligrams

Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company

Posted by Dana White  /  Filed under First Bites Cookbook, Just Yummy  /  Comments: 0



First Bites Cookbook: Charlie’s Double Pumpkin Muffins
Monday, April 20th, 2015

Charlies Double Pumpkin Muffins

Charlie’s Double Pumpkin Muffins

 

My daughter Charlotte is obsessed with pumpkin muffins and there are no complaints from me. I created this recipe especially with her in mind, and I find myself making and freezing batches of these at least once a month. Pumpkin seeds make for the “double” pumpkin designation, but sometimes we just make them plain. They are also dynamite when you add a couple handfuls of mini chocolate chips to the batter.

 

1 cup all-purpose flour

1 cup whole wheat pastry flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

1 teaspoon kosher salt

1 cup light brown sugar

1 large egg, beaten

½ cup canola oil

1 (3-ounce) pouch carrot-applesauce (Trader Joe’s “Crushers” recommended)

1 cup whole milk

1 teaspoon vanilla extract

1 cup canned pumpkin puree

 

Pumpkin seeds and sparkling sugar

 

Preheat oven to 375°F. Spray mini muffin pan with non- stick cooking spray and set aside. In a large bowl, combine flours, baking powder, baking soda, cinnamon, and salt; whisk well to combine. In a separate bowl whisk together brown sugar, egg, canola oil, carrot- applesauce, milk, vanilla, and pumpkin puree. Add pumpkin mixture to dry ingredients and mix until just combined. Fill each muffin cup with 1 tablespoon of batter and sprinkle with pumpkin seeds and sparkling sugar. Bake for 12 to 14 minutes or until a toothpick comes out clean from the center. Allow to cool for at least 20 minutes before serving.

 

Yield: 36 mini muffins

 

Nutrition information per Muffin

Calories: 77, Total Fat: 3 grams, Saturated Fat: 0 grams, Carbohydrate: 11 grams, Sugars: 6 grams, Protein: 1 gram, Sodium: 73 milligrams, Cholesterol: 5 milligrams, Fiber: 1 gram, Vitamin D: 1 IU, Calcium: 7 milligrams, Iron: 0.3 milligrams

 

 

Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company.

 

 

Posted by Dana White  /  Filed under First Bites Cookbook, Kid-Friendly, Recipes  /  Comments: 0



First Bites Cookbook: Cinnamon Roll Oatmeal
Tuesday, February 17th, 2015

Cinnamon Roll Oatmeal
I’ve made oatmeal this way so many times I had to write up the recipe. It has all the sweet goodness of sticky bun, but it is a much healthier way to start your day. For easy morning time prep, make plain oatmeal ahead and store in the fridge. Microwave to reheat and then pile on the toppings.

1 teaspoon ground cinnamon
4 teaspoons brown sugar
1 ½ cups rolled oats
¼ cup raisins
¼ cup chopped walnuts (optional)
Low-fat milk or soy milk (optional)

In a small bowl, combine cinnamon and sugar—set aside. Prepare oats with water according to package directions. Top with cinnamon sugar, walnuts, and raisins; stir. Finish with a splash of milk or soy milk, if desired.

Yield: 3 cups

Nutrition information per ½ cup
Calories: 143, Total Fat: 5 grams, Saturated Fat: 1 gram, Carbohydrate: 24 grams, Sugars: 13 grams, Protein: 3 grams, Sodium: 64 milligrams, Cholesterol: 0 milligrams, Fiber: 2 grams, Vitamin D: 17 IU, Calcium: 25 milligrams, Iron: 1.7 milligrams




Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company.


Posted by Dana White  /  Filed under First Bites Cookbook, Kid-Friendly  /  Comments: 0



First Bites Cookbook: Maddy’s Creamy Dreamy Banana Shake
Monday, February 9th, 2015


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My older daughter can’t get enough of this “milk shake,” where frozen banana takes the place of ice cream. To turn into a breakfast item, add a handful of fresh berries, or throw in some mini chocolate chips and—voilà— it’s dessert.


2 medium bananas, frozen
1 cup low-fat (1 percent) milk


Place ingredients in a blender and blend until smooth.


Yield: about 2 ½ cups
Nutrition information per B/c Cup Calories: 102, Total Fat: 1 gram, Saturated Fat: 1 gram, Carbohydrate: 22 grams, Sugars: 14 grams, Protein: 4 grams, Sodium: 42 milligrams, Cholesterol: 5 milligrams, Fiber: 2 grams, Vitamin D: 33 IU, Calcium: 104 milligrams, Iron: 0.2 milligrams


Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company.

Photo Courtesy Rob Staub Photography

 

Posted by Dana White  /  Filed under First Bites Cookbook, Kid-Friendly  /  Comments: 0



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