Sweet Potato Fajita Quinoa Bowls

Today is the day! Feeding Littles & Beyond, my collaborative cookbook with Feeding Littles is published and officially available wherever cookbooks are sold! You can walk into a bookstore (call ahead!) and grab yourself a copy in the flesh, IRL! If you’ve pre-ordered, you’ve probably received your copy by now.

I am so grateful for this community for awarding me the opportunity to write a fourth cookbook and probably my best yet. I don’t like to pick favorites, but this cookbook is a reflection of how our family eats today. I’ve grown a lot over the past near-10 years since I started Inspiralized, and I am so grateful to bring this cookbook to life.

You can order the cookbook online here:

• Amazon
• Barnes & Noble
• Indiebound
• Bookshop.org
• More retailers here.

To celebrate the launch, I’m sharing a recipe from the cookbook, one of my favorites (it’s such an Ali meal!) – the Sweet Potato Fajita Quinoa Bowls. I love the warm seasoned sweet potatoes with the bell peppers. I love tossing everything together for a satisfying bowl meal while serving it to all of my kids.

Each recipe comes with tips from Feeding Littles and myself, so you get the input on each recipe from an Occupational Therapist AND a Registered Dietician. There are quite a few stamps of approval on these recipes!

Here are the tips:

Feeding Littles Tip: Let your child assemble their own bowl to help the, become more comfortable with the components. They can use the guacamole as a side dip.

Inspiralized Tip: If your family likes steak, shrimp, or chicken fajitas, add the cooked protein to the bowl before serving.

I Can’t Even: Skip slicing the onion and peppers and just use frozen bell pepper strips here – it cuts cooking time in half, and if you add 1/4 teaspoon onion powder, you’ll get that onion flavor!

Prep Ahead: Prep the sweet potatoes and quinoa ahead of time so all you need to do is assemble when you’re ready to eat.

Cook the Cookbook Instagram Challenge

For the month of September, cook through the cookbook, share on social media, and enter to win a $100 Amazon.com gift card! More here and below:

Amazon Reviews

If you’ve received your copy and have had a chance to cook from it, I would love you to post a review on the book’s Amazon page. This allows people to find our cookbook and also encourages those who are on the fence to purchase! If you have photos from what you’ve cooked, include that as well.

If you post a review, send a screenshot to kids@inspiralized and you’ll be entered to win a $50 gift card each week for the month of September (starting this Friday!) The winners will be announced via Instagram and personally e-mailed!

Thank you so much in advance! I’m so proud of this cookbook and humbled to have written it with the amazing women from Feeding Littles.

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sweet potato fajitas quinoa bowl

In 2016, The Wall Street Journal reported that the “bowl trend” was catching fire on

Instagram (it’s a pretty presentation, so I get it). Regardless of wheth- er the craze

sticks around, it’s a handy way to build a meal. Bowls are for those times when you

are craving a lot of different textures and flavors and don’t want to commit to just one.

Here, we’re making a quinoa-based version of a can’t-miss meal: sweet potato fajitas.

The sweet potatoes are hearty and meaty and the quinoa adds a complete protein;

tortillas optional.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 4 people

Ingredients

• 1 cup dry quinoa
• 1 large sweet potato (or 2 medium), sliced into wedges
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon chili powder
• Salt and pepper
• 3 bell peppers, seeded and sliced
• 1 small onion, thinly sliced
• 1 teaspoon taco seasoning
• 1/2 cup salsa
• 1 cup chunky guacamole
• 1 cup shredded Mexican cheese blend
• 1 (packed) cup shredded romaine lettuce
• Sour cream, for garnish (optional)

Instructions

• Preheat the oven to 425°F.
• Combine the quinoa and 2 cups of water in a small pot and

  bring to a boil. Reduce the heat to low, cover, and cook for

  about 15 minutes or until the quinoa is fluffy. Set aside and

  cover to keep warm.
• Meanwhile, set the potato out on the baking sheet, brush

  with 1 tablespoon of the oil, season with the chili powder

  and salt and pepper, and bake for 20 minutes or until

  fork-tender.
• While the potato is baking, heat the remaining 1 tablespoon

  of oil in a large skillet over medium heat. Once the oil is

  shimmering, add the bell peppers and onion, sprinkle with

  taco seasoning, and cook until the vegetables are fork-

  tender, about 10 minutes. Set aside.
• Assemble the bowls. Divide the quinoa into 4 bowls. Top

  with the peppers and onion, salsa, guacamole, cheese,

  romaine, and sweet potatoes. Serve, drizzled with sour

  cream, if using.
• If your family likes steak, shrimp, or chicken fajitas, add the

  cooked protein to the bowl before serving.

The post Sweet Potato Fajita Quinoa Bowls (from the Feeding Littles & Beyond Cookbook!) appeared first on Inspiralized.

Pumpkin Oat Cookie Drops

I’m excited to share a recipe from The Plant Based Baby & Toddler book with you all today! If you are looking for more plant-based foods to feed your littles, this book has it all. It’s a wealth of information from Whitney and Alexandra, the authors who run the Plant Based Juniors instagram, both registered dietitians.

If you ever were curious about feeding your baby a plant-based diet, you’ll feel reassured with this book! It’s primarily an informational book with so many tips, charts, and digestible information. There are even convenient handouts at the back of the book that you can tear out and constantly reference. If I wanted to feed my baby a plant based diet, I would definitely use this book!

There are 50 recipes to complement the information provided in the beginning of the book and they are all so delicious-looking, even for those that don’t eat a plant-based diet!

Some of my favorites recipes from the book that I can’t wait to cook through are:

• Blender Bean Muffins
• Tex-Mex Millet Meatballs
• Red Lentil Pizza Strips
• Bean and Corn Taquitos
• Lentil Sloppy Joe’s
• One Pot Teriyaki Stir Fry

These cookies were just a sneak peek of the easy and approachable recipes from the book! My kids gobbled them up, and I froze them for future grabable snacking! They don’t crumble, so they are a great on-the-go option and perfect for lunchboxes! As they say in the recipe, you can stir in some chocolate chips or dried fruit to sweeten them up a bit more!

I’m so proud to support Whitney and Alexandra, and I’m so happy there’s an adequate resource like this out there for parents! You can grab the cookbook here.

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Pumpkin Oat Cookie Drops

Servings 16 cookies

Ingredients

• 1 cup rolled oats
• ¾ cup oat flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3/4 teaspoon pumpkin pie spice 
• 1 large very ripe banana mashed 
• ½ cup pumpkin puree
• 1 ½ tablespoons almond butter
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 
• In a medium bowl, whisk together the oats, oat flour, baking powder, salt and pumpkin pie spice.
• In a separate bowl, or in a blender, mix together the mashed banana, pumpkin puree, almond butter and vanilla extract. The mixture should be finely mixed together, without visible chunks of banana. Pour the banana-pumpkin mixture into the oat bowl and mix together. 
• Using a small cookie scoop or spoon, drop the mixture onto the prepared baking sheet, 2 inches apart. Bake for 12-14 minutes, or until slightly golden. Remove from oven and let cool completely on an oven rack. 

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Sweet Potato Noodle Ham and Cheese Cups

True story: for one full year, I requested a ham and cheese sandwich for lunch. My mother used to always say, “Ali, please – anything else today!!” but I’d always say, “I want a ham and cheese!” I was a teenager who knew what she wanted, haha!

Ham and cheese is the perfect combo, because you get that salty ham and that savory, gooey cheese. Here, we’re using the same classic combo but ditching the bread and instead, using spiralized sweet potatoes for a little sweetness. If you’ve made these before, get ready for a better, easier version!

These are a hit with my kids, because they come in a muffin (aka “cup”) form and they love everything that comes as a muffin. Plus, they love sweet potatoes! And while they don’t like ham, the ham isn’t the main event of these cups, so the subtle salty taste lures them in.

If you don’t have ham, you could substitute hot dogs here! I love Applegate’s turkey hot dogs or if you want a fancier version, try pancetta (you’ll need to cook it entirely before adding to the sweet potato mixture.) You could even go with bacon and serve this with scrambled eggs. These cups are a lot of fun!

And if your kids really are picky and really love cheese, try sprinkling with a little extra cheddar cheese on top once you pack them into the muffin cups!

These freeze well, too – so add them to your meal prep.

Sweet Potato Noodle Ham and Cheese Cups

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Sweet Potato Noodle Ham and Cheese Cups

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet potato peeled, Blade D
• 1/8 teaspoon garlic powder
• salt and pepper
• 1 large egg
• 1/2 cup cubed ham or 1 hot dog, cubed
• 1/2 cup shredded cheddar cheese

Instructions

• Preheat the oven to 400 degrees. Grease a muffin tin with olive oil spray.
• Heat the oil in a medium skillet. Once oil is shimmering, add the sweet potato noodles and season with garlic powder, salt and pepper. Let cook for 7 minutes or until noodles are al dente, but mostly cooked through.
• Transfer the noodles to a medium mixing bowl and let cool for 5 minutes (you can put them in the fridge to speed this up.) Add the egg, ham (or hot dog!), cheddar cheese, and toss to combine. Pack the muffin cups half way through. Bake for 15-20 minutes or until the egg sets and the cups are firm. If you want, you can snap off any of the burnt parts on top of the muffins or keep them - I like the crunch! Serve.

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Pumpkin Spice Carrot Blender Muffins

If you know me, you know I love my blender muffins! But seriously, these muffins have been such a blessing with my picky toddler Luca. Some weeks, it feels like he won’t touch a single vegetable, but I know that he’ll crush a full batch of my blender muffins and that’s multiple servings of vegetables!

If you have a picky toddler or if you’re just looking for something new to make and serve to your little ones (or yourself – they’re one of my favorite snacks!), you’ll love these seasonal blender muffins, made with pumpkin spice, because…. well, fall = pumpkin spice, right?

The key here is really finding ripe bananas, so they’re sweet and add that needed sweetness to the muffins. These are meal prep friendly, packable, and honestly, there’s always about a dozen in my freezer!

I love these muffins slathered with nut butter or sun butter and served with a side of fruit for breakfast. Flaxseed, oats, eggs, and a veggie, these are the kind of muffins that make you feel like a supermama!

For an extra spin, pour the batter into a sheetpan, bake them, and use cookie cutters to make fun shapes! Or, add some chocolate chips and serve these as a healthy dessert! Heck, stick a birthday candle in them!

For more blender muffin recipes, try these varieties:

• Spinach Blender Muffins
• Beet Blender Muffins
• Carrot Cake Blender Muffins
• Chocolate Chip Blender Muffins
• Blueberry Muffins
• Lemon Poppyseed Muffins

and more here.

INGREDIENTS

• 2/3 cup shredded carrot
• 1/2 teaspoon pumpkin spice
• 1/8 teaspoon cinnamon
• 2 eggs
• 1 ripe banana
• 1 tablespoon ground flaxseed
• 3 tablespoons rolled oats

INSTRUCTIONS

Preheat the oven to 350. Blend all the ingredients together in a high speed blender. Pour the batter into muffin liners or muffin tins. Bake for 22-24 minutes or until edges begin to brown. Let cool before serving.

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Pumpkin Spice Carrot Blender Muffins

Ingredients

• 2/3 cup shredded carrot
• 1/2 teaspoon pumpkin spice
• 1/8 teaspoon cinnamon
• 2 eggs
• 1 ripe banana
• 1 tablespoon ground flaxseed
• 3 tablespoons rolled oats

Instructions

• Preheat the oven to 350. Blend all the ingredients together in a high speed blender. Pour the batter into muffin liners or muffin tins. Bake for 22-24 minutes or until edges begin to brown. Let cool before serving.

The post Pumpkin Spice Carrot Blender Muffins appeared first on Inspiralized.

Luca’s Zucchini Oatmeal Bowls

Luca wasn’t always into oatmeal, but once he got into it, he’s been an oatmeal fanatic ever since. When he was going through a little vegetable strike, I started adding vegetables to all of his favorite foods (I literally stirred mashed carrot into his almond butter – I’m that mom!) When I tried it in his oatmeal and gobbled up the entire adult portion oatmeal bowl, I knew I had a winner – and now I’m sharing it with you all!

The key to this oatmeal bowl is to get the consistency right. Toddlers especially have issues with different consistencies, so I try to keep it the same every time. I’ve noted this in the recipe instructions, but if your oatmeal comes out too wet, be patient, it may thicken up a bit and if it doesn’t, once you add in almond butter, it’ll thicken up quickly. So, just remember you are still adding in almond butter. Thus, if you have the opposite problem and the oatmeal is too sticky and chunky, add some splashes of milk (whatever milk you serve your little one) until you get your desired consistency (keeping in mind, you will be adding almond butter, so it needs to be a little moist.)

If you want to serve this a bit deconstructed, serve the berries on the side, instead of mixed together. This is also for babies who might not have taken to oatmeal yet and need some familiar foods (fruits, in this case) to get them going!

You’ll be so surprised at how quickly this comes together and how simple it is! You’ll be kicking yourself thinking, “why haven’t I tried this already?” And for those mamas with super picky little ones, this may put your heart at ease knowing that at least they’re eating some zucchini first thing in the morning!

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Luca’s Zucchini Oatmeal Bowls

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Ingredients

• 1 packet Nature's Path Organic Original Oatmeal
• 1/4 shredded zucchini don't pack the cup, just about 1/4 cup
• 1.5 tablespoons nut butter we use almond butter
• 1 tablespoon hemp seeds
• berries we use whatever we have on hand, but Luca loves either strawberries or blueberries in his oatmeal
• 1/2 banana small diced

Instructions

• Cook the oatmeal packet in the microwave, according to the instructions on the box. We mix together the oatmeal with 1 cup of water, microwaving for 90 seconds.
• While the oatmeal cooks, place the shredded zucchini in a paper towel or cheesecloth over a small bowl and squeeze out all of the moisture. Set aside.
• Once the oatmeal is done, if it's too thick, I add splashes of almond milk until it's smoother. If it's a big watery, keep stirring and let sit for another 30 seconds or don't worry, because you're adding nut butter and that will thicken it.
• Add the zucchini, almond butter and hemp seeds first. Stir very well to combine. Then, add the berries and banana and stir well again. Transfer to whatever bowl you're using for your little one and let cool a bit before serving.

The post Luca’s Zucchini Oatmeal Bowls appeared first on Inspiralized.

These vegan blueberry loaves are made with sweet potato, for vegetables in every bite! The loaves get their sweetness from banana, applesauce, and the roasted blueberries. These are meal prep-friendly and simple spices like cinnamon and vanilla extract from Simply Organic make these healthy little treats extra flavorful.

Vegan Sweet Potato Blueberry Loaves

There are three homemade foods I have in my freezer at all times – my veggie tots from the Inspiralized and Beyond cookbook, my blender muffins, and these loaves. Often, I make them with pureed pumpkin because that’s not a vegetable that we ever eat otherwise.

The ingredients are simple and wholesome and the sweetness comes naturally from a ripe banana and applesauce. The blueberries also add to the sweetness and when roasted, they pop and give these vegan loaves an added moisture and jam-like consistency.

For aromatics and flavor, I’ve also used easy seasonings you can find in your local grocery store – Simply Organic’s Pure Vanilla Extract and Cinnamon. As always, I feel good cooking (and baking!) with Simply Organic’s spices, seasonings and pantry items, because I know I’m getting the best quality, organic ingredients and I’m purchasing from a company with a strong social mission, dedicated to nourishing the food insecure.

Actually, Simply Organic is so committed to creating spices that are pure and potent that they’ve devoted an entire site to talking about how and why their spices are the best. I loved learning more about their sourcing and growing of spices – I found out that there has been extreme volatility in the global vanilla market recently that has caused many problems for farmers, and Simply Organic works with nonprofits and the local vanilla industry to ensure their vanilla beans are grown and handled the right, ethical and sustainable way to support those farmers!

The high quality, aromatic Cinnamon and cozy vanilla extract give these loaves an extra nostalgic baked good flavor. You know – the smell that used to fill your home when your mom baked something homemade. I used Simply Organic Ceylon Cinnamon, but the Simply Organic Vietnamese Cinnamon would be a great choice too- with it’s high-oil content, it is really potent in flavor!

Best part? These are made in one bowl! I love to make them in mini loaf pans (these are the ones I use), because they’re easier to portion out and freeze for future defrosting. I slice them into half-inch thick slices, wrap them individually in foil, and freeze in a few large Stasher bags.

These are sweet enough for breakfast (try with some nut or sunflower seed butter spread on top!) or dessert (you could drizzle some melted vegan chocolate chips on top!), but mild enough to work as a snack. Luca loves these even for lunch! Thanks to the sweet potato and oats, there’s a fair amount of protein in these vegan loaves.

Luca couldn’t help but grab these while Mama was taking photos, and I bet your little ones (and you!) won’t be able to resist either.

Note: Although this post is sponsored by Simply Organic, all opinions are my own, always.

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Vegan Sweet Potato Blueberry Loaves

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1.5 cups whole wheat flour
• 1 cup quick cooking oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 large banana mashed
• 1 15oz can sweet potato puree
• 1 cup unsweetened applesauce
• 1/3 cup blueberries mashed
• ¼ cup whole blueberries

Instructions

• Preheat the oven to 350. Grease four mini loaf pans with coconut oil spray.?
• In a large bowl, stir together the flour, oats, baking powder, baking soda, and cinnamon. Make a well in the center and add the vanilla extract, mashed banana, sweet potato, applesauce, and mashed blueberries. Stir until well combined.
• Pour into the prepared loaf tins, top with remaining blueberries, and press down to spread evenly.
• ?Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean.
• ?Let cool slightly and then cut into half inch slices.

The post Vegan Sweet Potato Blueberry Loaves appeared first on Inspiralized.

Baby Led Weaning Basics and Cooking Tips

In just two short months, I will be beginning the journey of solid food introduction with Roma, my 4 month old baby girl. Since I did baby led weaning (BLW) with Luca, my 2 year old son, I will be doing the same with Roma. I couldn’t be more excited – not only to see how Roma reacts to those first nibbles, but to experience BLW now that I’ve been through it once before and have more tools in my toolkit.

In the spirit of the back-to-school season, I’m sharing my top tips for baby led weaning, my favorite meals, and, in partnership with Simply Organic, I’ll be sharing my favorite ways to infuse approachable flavors into foods to please both adults’ and babies’ palates while neither overwhelming baby or underwhelming the adults.

Baby Led Weaning Basics

But first, let’s talk about baby led weaning basics. What is it? Baby led weaning (BLW) is a way to introduce foods by skipping purees and instead, offering solid foods that are cut and cooked appropriately for baby. Most importantly, BLW encourages self feeding, so you’ll never put food into the baby’s mouth, the baby will choose what he/she wants to eat and how much of it. There is NO spoon feeding in baby led weaning. You simply present the food in developmentally appropriate ways for baby to self feed. For example, you’d give oatmeal on a preloaded spoon or a kidney bean on a preloaded fork. You’d cut pancakes into long strips so that baby could grasp with their whole hand.

BLW was single-handedly the best parenting decision I’ve made to date, because it not only has made our solid feeding journey more fun, it’s made it less stressful. The other foundational idea is this: what Mom or Dad eats, baby eats. Thus, no short order cooking at dinnertimes (which can be time-consuming and stressful!) Again, meals will have to be presented differently to babies, in order for them to developmentally self-feed. That may mean that you’re having enchiladas for dinner, so you’ll have to separate the enchilada stuffing from the tortilla and serve the guacamole topping on a preloaded spoon. It may take an extra 30 seconds of preparation at dinnertime, but that’s better than preparing an entirely separate meal. No baby cereals or hours of bulk-pureeing vegetables.

There is so much more to learn and understand about Baby Led Weaning (especially proper safety precautions and food preparations), and I highly suggest taking the Feeding Littles online course for Infants and reading more about the philosophy behind this feeding method in the book Born to Eat. Other than that, make dinner and enjoy it alongside your baby, starting at 6 months of age!

Why baby led weaning (for me)

The way you choose to feed your baby is exactly that: YOUR way. Whatever works best for you and your family, is best for your baby. Simple as that.

As for me, here are some of the reasons why I went with BLW:

• Research shows BLW-eaters end up having better table manners – they sit and eat with you, instead of you having to feed them separately and then expect them to wait for you to finish eating.
• Research shows that BLW-eaters are less picky eaters. Now, while Luca loves his grilled cheeses like any other toddler, he also enjoys seasonal squashes like kabocha, veggie-packed muffins, and curry.
• BLW helps develop baby’s motor skills early on.
• BLW is easier for the family – you don’t have to prepare anything “special” (like a puree) for baby – I love to cook, so this was a huge deciding factor for me!
• BLW is restaurant friendly – you can simply offer the baby the food you’re having and they can eat alongside you, instead of having to bring pre-made baby food everywhere you go.
• BLW lets the baby practice intuitive eating – they eat until they’re full (like with breastfeeding – they’ll never overeat.) With spoon feeding, you may want to get that “last spoonful” in or finish a jar of puree, when in reality, your baby is full, they just can’t tell you. Studies even show due to this intuitive eating, babies who are BLW-ed are less likely to be obese!

What really put me over the edge, was the research showing that baby led weaning starts building a healthy relationship between the baby and food at an early age. Instead of “having” to eat a certain food, baby gets to choose what baby likes and eat until they’re full. There’s no games (like a spoon airplane-ing into your mouth) to get you to eat, it’s this: here’s the food, eat what you’d like until you’re full. I LOVED that principle, and it was what finally brought me to the decision to start baby led weaning with Luca and now, continue with my next child, Roma!

Favorite Foods and Flavors

After having been through baby led weaning with Luca, I have a yummy list of his favorite foods and tips for infusing flavor into meals without having to use fancy or expensive ingredients. When I started BLW with Luca, I simply started with 1-2 meals a day and gave him a new food to try. For Luca’s first week of baby led weaning and the foods we started off with, you can read this post.

Spices

First off, there are certain spices the basic cook should always have in their pantry, for making basic meals tasty. I love using Simply Organic spices, because they’re packaged minimally for easy identification in my spice drawer and I know their herbs are organic and of premium quality, which always makes me feel better as a mother. I know the Simply Organic brand commits to producing their spices in the best possible way, sustainably and ethically speaking. If you can, spending a little extra on basic pantry items like spices can go a long way. For instance, Simply Organic commits to helping the food insecure through their Simply Organic Giving Fund (which you can read more about here.) Thus, by supporting these brands that have strong values, you’re inherently making a better decision for your family and the world you live in. Here are my go-tos:

• Garlic powder: I use this all the time, but especially when roasting vegetables with olive oil and some salt and pepper. My favorite vegetables to prepare for my family with this seasoning are Brussels Sprouts (with some balsamic vinegar), green beans, white potatoes, asparagus, broccoli, and squash.
• Oregano: I use this when making fresh batches of veggie-packed marinara sauce, add tablespoonfuls to vegetarian or meat chilis, and use it to season roasted vegetables like zucchini.
• Cinnamon: there’s something nostalgically sweet about cinnamon, and every time I roast a vegetable with it, Luca is more likely to try it – the smell alone is inviting! I roast it with carrots and beets in coconut oil, and also with sweet potatoes in olive oil. For any baked goods, like my go-to Spinach Donuts, I love adding a teaspoon in for that extra cozy flavor.
• Red pepper flakes: I’ve been using this (sparingly at first) with Luca since he was 6 months old and now, he doesn’t shy away from spicy flavors. What’s great about red pepper flakes is that you can add more at the end of a meal for the same great kick of heat, for the adults wanting more spice.
• Curry powder: aside from making curries, curry powder is one of my favorite spices to use when roasting vegetables, especially cauliflower and delicata squash.
• Cumin: this spice goes with everything – sprinkle a little into a cheese quesadilla, use in a curry, and season a vegetable for roasting, it’s very versatile.
• Chili powder: this seasoning is necessary for so many dishes, from enchiladas to chili. It’s an easy way to add a hint of spice.
• Paprika: this is my favorite for when I am making at-home fries from sliced sweet potatoes or just want to add a little flavor to a roasted vegetable without overdoing it.

There are many other Simply Organic spices I have in my spice drawer, but if you are looking for a “starter list,” the ones above are my must-haves.

Go-To Meals & Foods

After he was introduced to all these basic foods, we started giving him parts of our meals (breakfast, lunch and dinner.) He ate everything we ate! Now that he’s a toddler, he’s a bit pickier, but when he was under 12 months of age, he ate everything and these were his favorites:

• Ground meat with quinoa, broccoli and marinara sauce – this is an easy one to make that’s great as a packable lunch for older kids and adults. With this, the seasonings come through when flavoring the ground meat and making the marinara sauce. Cook ground meat (turkey, chicken, or beef) in olive oil, add finely chopped broccoli, peas or other vegetable, stir in cooked quinoa, fold in marinara sauce and stir well until combined.
• Garlic and spinach quesadilla – Luca loves chicken quesadillas on the weekends, so I try to switch things up by making these spinach-packed quesadillas during the week. Wilt spinach and chop it finely. Season lightly with garlic powder. Place a tortilla in a skillet, top with mozzarella cheese, sprinkle on chopped spinach, top with more cheese, and cover with another tortilla. Cook, flip, cook, and enjoy.
• Blender Muffins – these are potentially my most popular recipe on my entire website! They use ground cinnamon, oats, eggs, flaxseed, and a vegetable (beets, spinach, butternut squash, carrot, etc) to form perfectly fluffy and flavorful muffins that are portable.
• Chicken sausage and broccoli pasta – one of our household favorites, this easy pasta dish is packed with flavor, thanks to red pepper flakes, oregano, and garlic powder. You can grab the exact recipe here.
• Cheesy taco pasta – turn tacos into pasta with this dish, making a spice blend from scratch, using cayenne, chili powder, paprika, oregano, onion powder, and garlic powder. What I love about this dish is that you can double the spice blend and have it on hand for other taco-themed dishes. Find the exact recipe here.

I hope you found this post helpful and that it helps you with your baby led weaning journey! Spices and herbs are an integral part of making whole ingredients taste exciting and delicious, and is an easy way to open up your baby’s palate to new flavors like curry, whether it’s a full-blown curry dish or a curry-roasted carrot. No matter what route you choose for your baby’s introduction to solid foods, have fun!

Note: This post was sponsored by Simply Organic, although all opinions are my own, always.

The post Baby Led Weaning Basics and Cooking Tips appeared first on Inspiralized.

Blender Banana Nut Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’ve brought you FOUR new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here) and now we’re ending with the fifth recipe for Luca’s personal favorite, Blender Banana Nut Muffins.

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

So technically these blender muffins are banana muffins, because the ingredients literally include a banana, but stirring in nuts and adding that extra slice of heavenly banana on top seals the deal as a Banana Nut flavor. Also, my son is obsessed with bananas, so whenever he sees these with the banana on top, he gets very excited – and it’s a fun way to sneak in nuts without worrying about choking hazards (make sure you really finely chop up those nuts!)

You can make these extra special by stirring some chocolate chips into the final batter to make these Chocolate Chip Banana Nut Muffins, but I think they’re perfect as is! I hope you’ve enjoyed muffin week here on the blog and if you make the muffins, please use the hashtag #inspiralizedmuffinweek so we can share!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Banana Nut Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup cooked butternut squash
• 1 ripe banana + 1/4 banana to thinly slice for the tops of the muffins
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup finely chopped pecans or walnuts

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the extra banana slices and nuts in a blender until smooth. Add the nuts to the batter and stir well to combine. Pour into silicone muffin liners or a well greased muffin tin. Top with banana slices and push in a little into the batter. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Banana Nut Muffins appeared first on Inspiralized.

Blender Chocolate Chip Beet Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite version of blender muffins in general is ones made with beets. There’s something extra delicious about adding beets, and I don’t eat enough of them outside of these muffins (they’re messy and kind of a hard vegetable to fit into your diet unless you’re making big salads.) And, to save myself so much time, I use pre-cooked organic beets (I love the Love Beets brand.)

I’ve added vegan chocolate chips here to add extra sweetness and look like a sweet treat, when really they’re a nutritious, protein and veggie packed muffin!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Chocolate Chip Beet Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup cooked red beets
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1.5 tablespoons vegan chocolate chips + more for sprinkling

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the chocolate chips in a blender until smooth. Add the chocolate chips and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Chocolate Chip Beet Muffins appeared first on Inspiralized.

Blender Blueberry Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

Now these muffins are especially exciting, because you’d never guess the veggie, since the muffin itself looks white, like a flour-based muffin! Well… it’s parsnip! Yes, we’re approaching fall and wintertime produce and parsnips are one of my favorite, nutty vegetables that roast to perfection. These muffins are no exception – paired with the sweetness of that banana, it’s a tasty muffin that packs in lots of veggies!

If you’re nervous about parsnips, you can sub in sweet potato or butternut squash here! And tomorrow, we’re sharing our Chocolate Chip Beet Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Blueberry Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup roasted parsnips or use butternut squash
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/3 cup blueberries

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the blueberries in a blender until smooth. Add the blueberries and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Blueberry Muffins appeared first on Inspiralized.

Blender Lemon Poppyseed Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite vegetables to use for these muffins include butternut squash, carrot, and spinach. For this week, I’m doing five straight days of brand new blender muffin flavors and we’re on day #2!

These Lemon Poppyseed Muffins are zesty and sweet. You won’t believe the vegetable we snuck in here… acorn squash! Now, if you don’t have access to acorn squash (it’s out of season, not accessible where you live), you can use butternut squash here instead – the flavors will be very similar, as well as the color. But, I encourage you to try acorn squash, it’s a very versatile veggie with it’s own unique profile of nutrients.

You could even do a little lemon glaze on top here, if you’re feeling extra. Tomorrow, we’re sharing our Blueberry Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Lemon Poppyseed Muffins

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Ingredients

• 1/3 cup roasted acorn squash or use butternut squash
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/2 lemon zested + 1 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon poppyseeds

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the poppyseeds in a blender until smooth. Add the poppyseeds and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Lemon Poppyseed Muffins appeared first on Inspiralized.

Blender Pumpkin Spice Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite vegetables to use for these muffins include butternut squash, carrot, and spinach. For this week, I’m doing five straight days of brand new blender muffin flavors!

To start, since it’s back-to-school and the fall season, we’re sharing Pumpkin Spice Muffins. The secret ingredient? Pumpkin puree and pumpkin spice! These muffins are cozy and the perfect way to celebrate the crisp fall season. Luca loves these with almond butter and I love them as is, with an almond chai latte!

No matter how you enjoy these muffins, you’ll be amazed by how easy and simple yet flavorful these muffins are! Tomorrow, we’re sharing our Lemon Poppyseed Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Pumpkin Spice Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup pumpkin puree
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/2 teaspoon pumpkin pie spice

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together in a blender until smooth. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Pumpkin Spice Muffins appeared first on Inspiralized.

Broccoli Grilled Cheese

Let’s be honest – who doesn’t love grilled cheese? From a parents’ perspective, it’s one of the easiest meals to prep for our little ones in advance and with this broccoli twist, it’s an easy way to squeeze in more veggies into your family’s diets!

The secret to making this broccoli grilled cheese a slam dunk every time is not using too much broccoli. Sometimes, I pile on the broccoli, and I notice Luca won’t eat nearly as much of the sandwich. I’ve gotten the ratio down to a science (and you will too, once you make this a few times for your kids!) so there’s a perfect balance of bread, butter, cheese, and broccoli!

I love cooking this on the stovetop in a pan with butter, because it’s easy cleanup and the butter is a quick and easy fat source for growing little ones. To make it even easier, I use frozen broccoli! I heat the broccoli up in a small saucepan with chicken or vegetable broth (for flavor) and then chop off the stems. Then, I finely chop the broccoli so they’re made into tiny florets.

It’s important to keep the broccoli whole here (and not puree it) for your child to recognize broccoli (I’ve noticed that since making these sandwiches, Luca is a lot more receptive of broccoli – he’s started touching it more, playing with it, and taking little nibbles.) If you “hide” vegetables, your child will never understand that they’re an important part of the diet and won’t properly take part in their texture and recognize them on their plates.

With two slices of cheese and some tasty multigrain bread (I love Dave’s Killer bread), this sandwich is something I make for Luca once a week and he’s guaranteed to eat an entire sandwich, usually the crust and all! I hope it’s just as successful for you!

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Broccoli Grilled Cheese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Ingredients

• 1/2 cup frozen broccoli florets
• 1/3 cup chicken or vegetable broth or just use water
• 1 tablespoon of butter divided (or 2 tablespoons, if you want it more buttery!)
• 2 slices of multigrain or whole wheat bread I like Dave's Killer bread
• 2 slices of cheddar cheese

Instructions

• Place the broccoli and broth (or water) in a small pot over high heat. Boil until broccoli is cooked through. Transfer to a cutting board and slice the stems off the florets and then finely chop the florets. Set aside.
• Place a small skillet over medium heat and add in half of the butter. Once butter melts, add a slice of bread and top with broccoli, spreading it evenly out over the piece of bread. Top with cheese slices and other piece of bread. Press firmly down and let cook for 2-3 minutes. Flip, compress again with a spatula and let cook for 3-5 minutes or until cheese is fully melted.
• Transfer the sandwich to a cutting board and slice according to your kids' preferences. Serve.

The post Broccoli Grilled Cheese appeared first on Inspiralized.

Broccoli and Cheddar Brown Rice Muffins

Whenever I make brown rice for a recipe, I always end up with loads extra. The problem with rice is that it get pretty sticky and stale quickly in the refrigerator, unless it’s in a thick sauce. How to solve that problem? Repurpose the cooked rice into something healthy and fun, like these rice muffins!

These muffins are easy, quick, and meal prep friendly – you basically mix together chopped broccoli, shredded cheddar cheese, garlic powder, and cooked brown rice. Stir it altogether, pack it into a muffin pan, bake, and pop them out!

They’re grabable, portable, packable, and can be served with your toddler’s favorite dipping sauce, like ketchup! It’s a neat way to get in some broccoli and there’s protein from the cheese and egg, as well as whole grains from the rice.

To reheat these, pop them back into the oven and let warm up before serving, perhaps with a little sprinkling of extra cheddar cheese on top.

What are your go-to meals for broccoli with your toddlers?

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Broccoli and Cheddar Brown Rice Muffins

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6 muffins

Ingredients

• 1/3 cup finely chopped broccoli florets
• 1 ¼ cup cooked brown rice
• 1 large egg
• ¼ teaspoon garlic powder
• ¼ - 1/3 cup shredded cheddar cheese depends on how cheesy you want it
• pepper to taste
• salt to taste, if desired

Instructions

• Preheat the oven to 350 degrees. Take out 6 muffin liners (or grease 6 cavities in a muffin tin.)
• In a medium bowl, stir all of the ingredients together. Pack into the muffin tins and bake for 20-25 minutes or until firm and bound together. Let cool for 5 minutes before removing from the muffin liners.

The post Broccoli and Cheddar Brown Rice Muffins appeared first on Inspiralized.

English Muffin Broccoli Pizza

I always swore I wouldn’t be one of those parents who would melt cheese on their kids’ vegetables so they’d eat them. And then, I did. But what I’ve realized, is that cheese is a great nutritional source – calcium, protein, and fat, all essential nutrients for your growing baby/toddler. Since Luca doesn’t drink milk and hasn’t been very into yogurt lately, I’ve been adding more cheese to his diet.

Broccoli is one of the tougher vegetables for my son. I’ve served it to him a million different ways in its whole form, but despite my efforts, he won’t try it. Even melted with cheese, trust me! There are two ways I squeeze broccoli into his diet. First, it’s with my Turkey Quinoa Bakes (this one shows with peas, I’ll just swap in broccoli.) Second, it’s in a grilled cheese or similar sandwich, like these English Muffin Broccoli Pizzas.

Luca goes crazy for these sandwiches and since they’re my secret weapon for getting him to eat broccoli, I whip them out once a week and that’s it. He’ll gobble up a full half of an English muffin (which is 1/2 English muffin, almost 2 tablespoons of broccoli, 2 tablespoons of cheese, and 1 tablespoon of my veggie-packed marinara.) I save the other half for snack time the next day or dinner. I sigh relief when he eats this pizza muffin, because I know he’s getting those essential nutrients.

Now, it’s important to always introduce the whole vegetable (the broccoli floret itself) so your baby can get familiarized with it and see it. I still do that! But, what I especially love about these is that the baby can still see the broccoli florets – they’re just mini! They’re chopped up. I try my hardest not to puree and hide veggies in his foods. I like him to see the broccoli – and he does, here.

These muffins can be premade and frozen and reheated in a toaster oven for best results. They’re meal prep friendly! Bonus points: they’re adult friendly, too. I love enjoying them at meal times with Luca!

What are your go-to meals for broccoli with your toddlers?

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English Muffin Broccoli Pizza

Servings 2 servings

Ingredients

• 1 whole grain English muffin I like Vermont Bread Company
• 1/3 cup frozen or fresh broccoli florets
• broth or water
• 2 tablespoons marinara sauce I used my Veggie Marinara – see Notes for details
• 1/4 cup shredded mozzarella cheese or 2 mozzarella cheese slices you can also use cheddar cheese, if that’s all you have on hand

Instructions

• Place your English muffin in a toaster oven and toast lightly, for about 5 minutes.
• Cook your broccoli. Place the broccoli in a small pot with broth or water (I used vegetable broth) and let cook until softened. For frozen broccoli, it takes about 5 minutes. For fresh broccoli, it takes about 3-5 minutes. Once done, set on a cutting board and finely chop so there are no large florets (kind of like a mince.) Set aside.
• On each muffin half, spread 1 tablespoon of marinara sauce. Top with half of the broccoli or as much that will fit. Top with cheese. Set the muffins in the toaster oven and toast for 3 minutes or until cheese melts. If using the oven, you can broil for 1-2 minutes or bake at 350 for 5-10 minute until melted.
• Remove, let cool for a few minutes and then slice into pieces per your preference.

The post English Muffin Broccoli Pizza appeared first on Inspiralized.

It’s finally here! Inspiralized Kids has teamed up with Feeding Littles to bring you our eCookbook, Inspiralized Littles: Healthy and Delicious Recipes For Baby Led Weaning That Parents and Kids Will Love, Too!

It can be yours for just $5.99 (and use code LAUNCH today only for 10% off your purchase!)

First, let’s talk about why I decided to write this mini eCookbook. I’m calling it mini, because it’s only 14 recipes, but the recipes are all ones you’re going to love and incorporate into your weekly meal rotation!

I wrote this cookbook, because I couldn’t find a good resource for making meals that truly satisfied all palates, from parents to babies. What I found was many cookbooks for kid food – food that, yes, adults could eat too, but not that we’d want to eat! The seasonings weren’t exceptional, the ingredients were boring, and they weren’t even full meals (I can’t just eat a fritter for dinner!)

I wanted a cookbook with meals that were geared towards adults, but with instructions on how to plate and feed it to a baby. That didn’t exist – but it does now! Since I am not a nutritionist or an infant feeding specialist, I didn’t feel comfortable writing recipes without that expertise, since there is a lot of safety and nutrition concerns involved in feeding little ones.

That’s where the Feeding Littles team come in! Feeding Littles is made up of two incredible women: Judy Delaware, an Occupational Therapist and Megan McNamee, Registered Dietician and Infant/Toddler Feeding Therapist! Between the two of them, they have you covered with everything you need to know about safely and healthfully feeding your little ones.

I’ve got the recipes, they’ve got the expertise in feeding little ones! Together, we’ve created a delicious and informative resource for baby led weaning, that parents and kids will love, too!

Inside, you’ll find:

• 14 healthy and delicious recipes (divided between breakfast, lunch, and dinner)
• Photos of every recipe PLUS a photo of a suggested way to plate the recipe for baby
• Tips on each recipe from Feeding Littles (infant and toddler feeding specialists!)
• Brief introduction to baby led weaning by Feeding Littles
• Starter list of vegetables and fruits

What are you waiting for? Download today – it can be yours for just $5.99 (and use code LAUNCH for 10% off today only!) You’ll be able to download it instantly after purchase.

And make sure to use the hashtag #inspiralizedlittles when you make meals from this eCookbook!

The post Inspiralized Littles eCookbook: Healthy and Delicious Recipes for Baby Led Weaning appeared first on Inspiralized.