zac’s mac ’n’ cheese twist

zac_mac_cheeseA more sophisticated version of a childhood favorite, this recipe features more complex flavors for your child’s developing culinary palate. You can play with this dish and add veggies and other favorites as you become more comfortable with the ingredients. Enjoy!

Makes 10 servings

1⁄2 cup + 2 tablespoons butter
8 slices whole grain bread (crusts removed),
cut into 1⁄2-inch squares
51⁄2 cups whole milk or rice milk
1⁄2 cup unbleached or all-purpose flour
1⁄2 teaspoon sea salt
2 teaspoons wheat germ
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon ground red pepper
4 cups grated Cheddar cheese
11⁄2 cups grated Romano cheese
pound elbow macaroni
1⁄2 cup soft tofu, drained and cubed very small
Preheat the oven to 375˚F. Butter a 9 °— 11-inch glass baking dish.
Melt 4 tablespoons of the butter and toss with the bread. Set aside.
Warm the milk in a medium saucepan over medium heat, stirring frequently.
Melt the remaining 6 tablespoons butter in a large pot over medium heat. When the butter starts to bubble, add the flour and whisk the mixture for about 1 minute. Slowly whisk in the hot milk. Continue cooking the mixture, stirring continuously, until the liquid
bread cubes on top.
Bake for 30 minutes, or until the cheese mixture bubbles and the bread cubes brown.
Mama Mantra
“Putting a twist on classics expands my son’s palate and can be an opportunity to make traditional foods fresh and healthy.”

sunshine’s chocolate tofu pops

This recipe is made with organic raw dark chocolate, which is rich in antioxidants and cancer-fighting flavonoids. Processed chocolate contains refined sugars, but raw chocolate does not. If you want to stay away from chocolate altogether, this may not be the recipe for you. I believe that chocolate is fine in moderation, especially if you are using high-quality, organic, raw varieties.

Makes 10
4 ounces silken tofu, drained
1⁄3 cup agave nectar
3 teaspoon ground almonds
1⁄3 cup organic raw dark unsweetened cocoa
1⁄2 cup coconut milk
Mix the tofu, agave, almonds, cocoa, and milk in a medium saucepan. Cook over medium heat until all ingredients melt together.
Pour the mixture into a blender or food processor and puree.
Pour into ice-pop molds. Freeze and enjoy.

Pure Carrot Puree

Carrots are a wonderful source of antioxidants and thus are super healthy. They are fun to eat and generally available year-round. Eating carrots can help protect against heart disease and certain cancers and promote good vision. The vegetable’s beta-carotene is a rich source of vitamin A.

1 pound carrots
Wash and peel the carrots. Cut off the ends.
Chop the carrots into thin rounds (1⁄2 inch thick or smaller).
Steam the carrot pieces for 15 to 20 minutes, or until soft (the flat side of a metal spatula will easily mash the carrots). Reserve the liquid from the steamer.
Transfer the steamed carrot pieces to a food processor. Add 1⁄2 cup of the reserved liquid. Puree until smooth. Continue to add the reserved liquid in scant 1⁄8-cup increments until the puree reaches the desired consistency and smoothness.
“As I make these carrots, I will put all my love
into it and know that I am nurturing my baby’s
body, mind, and soul.”

baby charlie’s apple and mango yogurt

Makes 4 servings

1 medium mango
2 Fuji apples
1⁄2 cup plain yogurt
Wash, peel, core, and cut the mango into 1-inch pieces.
Steam the mango and apples together for 10 to 12 minutes, or until soft. Reserve the liquid from the steamer.
Puree the apple and mango in a food processor with 1⁄2 cup of the reserved liquid. Add more liquid as needed to obtain the desired consistency.
Transfer the apple/mango mixture to a mixing bowl, add the yogurt, and whisk until fully combined.
variation: baby bonnie’s banana-berry yogurt (spring)

• 1 cup fresh raspberries or blackberries
• 3 ripe bananas
• 1⁄4 cup plain yogurt or Greek yogurt