Broccoli and Apple Baby Puree

Here is another fun baby food puree recipe. This one has more of a thick texture due to the broccoli, so it is best to use when your baby is ready for that. My baby is a little over 7 months old. He loved this one. I was surprised how good it tasted as well!!


  • 1 head broccoli
  • 2 apples, peeled and chopped


  • Wash and chop your broccoli into small florets. You can either place them into a pot of boiling water or use the microwave steamer bags. I use the bags because it is faster. It takes about 3 minutes in the bags. Steam until soft.
  • Wash, peel and chop your apples. Place them into boiling water or use the microwave steamer bags. Steam until soft.
  • Place all ingredients into a food processor and process until smooth. You can add water to get your desired consistency.
  • Use a tablespoon to scoop mixture into ice-cube trays. Freeze.
  • Once frozen you can pop out and place into freezer ziploc bags and store in the freezer until you want to use them.
  • This recipe made almost 3 ice-cube trays for me.


Blueberry, Apple, Spinach Baby Puree

It’s so fun to mess around with recipes when making baby food. My baby is at a fun age and he is loving trying all the different things I’ve been making him. He loved this one!


  • 1 cup frozen or fresh blueberries
  • 2 apples, peeled and chopped
  • Handful of spinach


  • Wash, peel , and chop your apples. Either put them into a pot of boiling water and steam until soft or use the microwave steamer bags.  Steam your blueberries as well.
  • Throw all of the ingredients into a food processor and process until smooth and the consistency you want. You can add water if needed.
  • Use a tablespoon to fill ice-cube trays with the mixture and then place in the freezer.
  • Once frozen you can pop them out and put into freezer ziploc bags to store in the freezer until you need them.
  • This recipe made about 2 1/2 ice-cube trays for me



Cauliflower Fried “Rice”

I think we have some version of fried rice at least once a week. I love a recipe where you can basically add whatever you have leftover in your refrigerator, so feel free to modify and add whatever veggies you have and love.


  • 1 head of cauliflower, (about 2½ cups chopped in a food processor)
  • 2 tbsp sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas
  • 2 carrots, chopped
  • 1/2-1 cup sugar peas( I honestly don’t measure, I just grabbed a big ole handful)
  • 1 red bell pepper, julienned
  • 2-3 tbsp soy sauce (I use coconut aminos)
  • 2 eggs, lightly beaten


I love all this color!!

I love all this color!!


  • Rinse and chop the cauliflower into florets and put into a food processor. Pulse until the cauliflower is small and resembles rice.
  • Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add onion, peas, carrots, bell pepper, and sugar peas and fry until tender.
  • Slide the veggies to the side and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top. Stir to combine. Cook until heated through and cauliflower is tender
Finished Product!!

Finished Product!!

Spinach, Peas and Pears Baby Puree

Now that my baby is getting older and we have gotten through most of the stage 1 fruits and vegetables, I am starting to make fun concoctions for him. Here is one I just made that my 7 month old loved.


  • 2 pears
  • 1/2-1  cup frozen peas( I didn’t really measure)
  • Handful of spinach


  • Peel your pears and chop them into pieces.
  • Put the pears and peas into some boiling water to steam until softened or use thesteamer bags. I use the ziploc zip n’ steam bags and they are so easy!!
  • Once softened throw everything into your food processor and process until the consistency that you want for your baby.
  • Spoon the mixture into ice cube trays to freeze. I use these.
  • Once frozen I pop them out and put into freezer bags for easy storage in the freezer.
  • This made a little over 2 ice cube trays for me.


Quinoa Mac & Cheese

Let’s face it…most of us love mac & cheese, but it isn’t necessarily the healthiest choice. This recipe uses quinoa instead of noodles and adds in some healthy veggies. I love the fact that you can basically use any vegetables that you have lying around and it sneaks them in if you have children who aren’t veggie lovers.


  • 1 1/2 cups quinoa
  • veggies of choice(I use whatever I have around. This time I used red bell peppers, carrots, and mushrooms)
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup milk
  • 1 1/2 cups cheddar cheese
  • breadcrumbs


  • Lightly saute and veggies you are using.
  • Cook quinoa according to package
  • Preheat oven to 350 degrees. Spray 9×13 pan with cooking spray.
  • Whisk together eggs and milk in a large bowl. Fold in quinoa mixture and cheese. Stir well to let cheese melt.
  • Transfer to baking dish and sprinkle with breadcrumbs.
  • Bake 30-35min


Easy Baked Ravioli

If you have ever been to St. Louis then you have probably had toasted ravioli because it was created there. If you haven’t had it then you need to! This recipe is a version of the toasted rav that we all love just a bit easier to make.


  • 2 cups breadcrumbs( I make my own out of organic rice krispies)
  • 3/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp parsley
  • 1/4 tsp red pepper flakes, optional( I didn’t use)
  • 3 eggs, beaten
  • 24 cheese ravioli, frozen( I bought mine from Trader Joes)


  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, mix together dry ingredients. In a small bowl, beat the eggs.
  • In a medium saucepan, bring water to a boil. Add ravioli, returning to a boil. Cook for 4 minutes. Drain.
  • Add 3 or 5 ravioli to eggs, flip to coat. Transfer to dry mixture, toss to coat well.
  • Place on prepared baking sheet. Repeat with remaining ravioli. Spray lightly with baking spray.
  • Bake for 15 minutes. Serve with marinara sauce or plain.



Spinach Mozzarella Meatloaf

I have a confession….I love meatloaf. People often cringe when I say we are having meatloaf for supper but if you make it right, it is so delicious! I’ve made it with sweet potatoes, with apples and then this delicious spinach recipe. Try it and you won’t be sorry!


  • 1lb ground beef
  • 10oz package of frozen chopped spinach, thawed and drained
  • 1 1/2 cups breadcrumbs( I make my own and add basil and oregano to them as well)
  • 2 cups shredded mozzarella cheese, divided
  • 2 eggs, lightly beaten


  • Preheat oven to 350 degrees F. Lightly grease a 5×9 loaf pan.
  • In a bowl, mix beef, spinach, breadcrumbs, eggs, and 1 1/2 cups cheese. Transfer to the prepared loaf pan.


  • Bake 1 hour. Top with remaining cheese.

This is my husband’s favorite meatloaf recipe!



Dusting Spray

I’ve been using this spray for a while now I just haven’t gotten around to posting it. I’ve tried a few different recipes and I find that this one works the best.


  • 1 3/4 cups water
  • 1/4 cup white distilled vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon lemon essential oil (about 8 to 10 drops)


  • Mix all ingredients together and put into a dark-colored glass spray bottle.

I originally used cheap plastic spray bottles for all of my cleaners, but as I have done more research I have learned that it is best to use glass bottles when using essential oils. Essential oils can slowly eat away at the plastic. You should also used dark-colored bottles as the sunlight can accelerate the expiration date of the oils. I found mine on amazon. I also use my label maker to list out the instructions on how to make it on the back. That way my husband can’t use the excuse of “I didn’t know how” when it comes to refilling them!


Chicken Fajitas

I could eat mexican food every single day. It is by far by favorite type of food! I’m not a huge chicken fan but my husband loves it so I try to make it at least once a week. I found this recipe here and than modified it a bit to my liking.


For the chicken fajitas:

  • 1 pound chicken, sliced thinly
  • 2 tablespoons fresh cilantro or parsley
  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon hot sauce (optional, I didn’t use this but my husband put it on his once it was all done)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin

For the peppers and onions:

  • 2 teaspoons olive oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 of a yellow onion, thinly sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt


  • In a large bowl combine all of the chicken fajita ingredients together.
  • Toss the thinly sliced chicken in the marinade until coated, cover, and refrigerate for 15-30 minutes.
  • Preheat a skillet over high heat with 2 teaspoons of the oil.
  • When the skillet is hot add in the sliced peppers, onion, chili powder, and 1/2 teaspoon of salt.
  • Saute the peppers and onions for about 4 minutes or until they are golden and have softened slightly.
  • Remove the peppers and onions from the skillet onto a plate and set aside.
  • Add another 2 teaspoons of oil to the hot skillet.
  • Add in the chicken fajita mixture and saute until the chicken is cooked through.
  • Add the peppers and onions back into the skillet.
  • Cook everything for another minute then serve immediately.
  • Serve the fajitas on tortillas.


Ground Beef Sweet Potato Skillet

Sweet potatoes have become my favorite thing. I use to think I hated them but I think I just had visions of the sweet potatoes I was served at school as a kid. Now that I have learned how to cook them correctly they are one of my families favorite things! We eat sweet potatoes at least a couple of times a week so I am always looking for new recipes that incorporates them. Here is another delicious and oh so easy recipe!


  • 2 tbsp olive oil
  • 1 lbs ground beef ( can use ground turkey as well)
  • 1 tsp clove garlic, minced
  • ½ cup onions, diced
  • ½ cup yellow pepper, diced (I added in some red peppers as well)
  • 1 ½ cup sweet potato, diced
  • Salt and pepper to taste
  • ½ cup shredded mozzarella cheese
  • 1/2 cup mushrooms
  • Fresh parsley for garnishing


  • In a skillet, heat olive oil over medium high heat.
  • Add ground beef and garlic. Stir occasionally and cook for about 10 minutes.
  • Add onions and peppers and cook until onions are golden brown.
  • Add the sweet potato, mushrooms, salt and pepper.
  • Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
  • When the sweet potato is tender, add shredded mozzarella cheese and cook until the cheese is melted.
  • Garnish with parsley.