Creamy Marinara with Hidden Veggies 2 tbsp extra virgin olive oil, ½ onion chopped, 2 garlic cloves sliced, 2 carrots chopped, 1 red bell pepper, chopped, 1 cup pumpkin puree, 1 tsp dried basil, 1 tsp dried oregano, 1 tbsp tomato paste, 1 28-ounce can no-salt-added plum tomatoes, undrained 1 cup Else prepared with 1 cup water + 4 scoops Else - Heat olive oil over medium-high heat in a skillet. Add onion and saute until just softened, about 4 minutes. Add garlic and saute till fragrant, 1 to 2 minutes more.
- Add carrots and pepper and saute another 4 minutes.
- Add pumpkin puree, basil, oregano, tomato paste, and canned tomatoes. Lightly break up the canned tomatoes with a spoon. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-20 minutes.
- Working in batches, transfer sauce to blender and blend until smooth. Pour sauce back into the skillet set over medium-low heat, stir in the prepared Else, and heat a few minutes more.
- Serve over your child’s favorite freshly cooked pasta.
| Peaches and Greens Smoothie 1 cup Else prepared with 1 cup water + 4 scoops Else, ½ medium avocado - pit and skin removed, ½ cup packed baby spinach, 1 cup frozen peach slices, 1 tbsp hemp seeds - Combine prepared Else, avocado, spinach, peaches, and hemp seeds in a blender. Blend on medium-high speed until smooth.
- Enjoy immediately. Older babies may like to sip their smoothie through a straw, while younger babies may prefer to spoon feed the smoothie.
Note: You can also transfer the prepared smoothie to an ice cube tray or other freezer-safe mold to make smaller portions for your baby. Freeze solid overnight, then transfer frozen smoothie cubes to a freezer-safe container or storage bag and store in the freezer up to 6 months. Thaw before serving to your baby. | Sweet Potato Blender Pancakes 1 cup old-fashioned rolled oats (use gluten-free if needed), 1 cup Else prepared with 1 cup water + 4 scoops Else, 1 tbsp ground flax seed, ½ cup steamed and mashed peeled sweet potato (about ½ large sweet potato), ½ tsp pure vanilla extract, ½ tsp ground cinnamon, ½ tsp baking powder, 2 pitted medjool dates Cooking spray, for greasing the pan - Place oats in a blender and process until they reach a powder-like consistency.
- Add prepared Else, flax seed, sweet potato, vanilla, cinnamon, baking powder, and dates to the blender and blend until smooth.
- Coat a skillet or griddle with cooking spray and heat over medium-high heat. Lower heat to medium and ladle 2 tablespoons of batter for each pancake onto the pan. Cook each pancake 4-5 minutes, then flip and cook for another 4-5 minutes. Check a pancake for doneness and repeat with remaining batter.
- Serve topped with nut butter, fruit, or your child’s favorite topping.
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