Deadlines, A Journalism Conference & Amazing Veggie Lentils

This past week kicked my a#s. It was exciting and fulfilling and wonderful but exhausting. The first half flew by in a blur of deadlines and then I flew to St. Louis Wednesday night for the Association for Education in Journalism and Mass Communication‘s annual conference. I was part of a panel discussion about social media and magazines and I met some truly inspiring professors, including Jacqueline Marino of Kent State and Dr. David Abrahamson of Northwestern. I flew back to New York Thursday night, woke up Bug and covered him with kisses, stayed up late drinking wine and reconnecting with Chris, and worked all day Friday. Friday night was all about Bug. After he went to bed I unwound in the kitchen by chopping up veggies for a hearty pot of vegetarian lentils and watching old Sex in the City episodes. The dish was a hit with my family and I’m hoping it will be a hit with yours too.  The lentils and edamame are a great source of protein and the veggies are healthy and packed with vitamins and minerals. Enjoy!


1 cup red lentils, rinsed
1 large carrot
1/2 cup edamame
1/2 cup broccoli, chopped
1/2 cup peas
1 clove garlic, minced
2-3 cups vegetable broth
Olive oil


1. Cook carrots and garlic in olive oil until soft (5-7 minutes).

2. Add edamame, broccoli, peas, and vegetable broth. (Start with 2 cups of vegetable broth; add in more if needed.) Bring to a boil then reduce heat and simmer for 50 minutes. For firmer lentils, simmer 20 minutes; check the texture and continue to simmer if desired. For smaller babies, cool slightly after simmering then puree in a blender of food processor.

3. Freeze leftovers for up to 3 months.

Yield: About 12 ounces

Tuesday Timesaver: Brown Rice in 90 Seconds

Brown rice is a healthy, easy way to get babes used to food with texture as they transition from smooth purees to chunkier purees to finger foods. I use brown rice to make Mason’s fave cheesy casserole with peas and it’s a great side with so many dishes, including veggie-filled meatballs, baby cheese sauce, chicken-apple soup, and roast chicken. Rice is certainly a snap to make but I was delighted to discover this whole-grain brown rice that heats up in the microwave in 90 seconds — perfect for those nights when I’m really tight on time.  It’s all-natural and it packs 5 grams of protein per serving. The caveat is that it has more sodium than the boil-in-a-bag variety from Uncle Ben’s, but Mason only eats about 2 ounces at a time so the amount of sodium that he’s getting per serving is still very low. We generally have four Mason-size servings left so I freeze the leftover rice. It thaws overnight in the fridge and keeps in the freezer for up to three months. What are some of your fave ways to serve rice to your babe?

Mini Veggie-Filled Meatballs for Baby

Yesterday morning I made miniature meatballs for Mason. I mixed up the ground beef (you can also use turkey), shredded carrot, chopped spinach, homemade applesauce, onion, egg, and breadcrumbs Tuesday night after Bug went to bed and let the ingredients chill in the refrigerator overnight so that the bread crumbs could absorb moisture and flavor. Since Mason and I were up at the crack of dawn Wednesday morning, and he was fully absorbed in his new toy computer, I decided to shape and bake the meatballs before work so Bug could try one for lunch.

The recipe is from Better Homes and Gardens, where I work as a digital food editor, and it was inspired by the White House Kitchen Garden. I love that it’s super simple to make and that it’s an “all-in-one” meal with lots of veggies, fruit, and protein. I also love how versatile meatballs are. Next time I can make them with ground turkey and add in just about any veggie I like (sweet peppers, perhaps?).

Even babies as young as 8 months old can eat the meatballs. For Mason, who turned 11 months old on Tuesday, I cut the meatballs into tiny pieces that he could pick up and feed himself. If he were younger, I would have mashed up the meatball with a fork and fed it to him in small bites from a spoon. Mason enjoyed his meatball with brown rice penne pasta in tomato sauce. I couldn’t resist taking a taste — it was so yummy I think the whole family is going to have pasta and meatballs this weekend!

Below is my variation of BHG’s Mini Turkey Meatballs recipe. Do you make homemade meatballs? If so, what do you put in them? If not, what kind do you like to buy at the store?

Mini Veggie-Filled Meatballs


1 egg
1/2 cup jarred or homemade applesauce (recipe below)
1/2 cup shredded carrot
1/2 cup chopped spinach
1/4 cup finely chopped onion
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 lb. lean ground beef or turkey
1/2 cup soft whole wheat bread crumbs


1. In a small bowl stir together the egg, applesauce, sweet potato, green onions, salt, and pepper.

2. In a large bowl combine turkey and bread crumbs. Fold egg mixture into turkey mixture; mix well. Cover and refrigerate for 2 to 24 hours. (This step is important for the bread crumbs to absorb moisture and flavor.)

3. Heat oven to 450°F. Shape turkey mixture in 1-inch diameter balls. Place meatballs on a foil-lined 15x10x1-inch baking pan. Bake for 8 to 10 minutes or until no pink remains (170°F).

4. Serve meatballs with spaghetti and sauce or as a pizza topper.

5. For easy shaping, turn the turkey mixture onto waxed paper. Pat it into a 9×8-inch rectangle, then cut 36 equal-size squares. Roll the squares into balls. Or shape meatballs by using a small cookie scoop, occasionally dipping the scoop in water to prevent the meat from sticking.

Makes 36 mini meatballs.
For freezing directions see the recipe on

Homemade Applesauce


4 Gala apples


Wash, peel, core, and dice apples. Cook until tender (about 12 minutes). Puree until smooth.  Add water if needed. Makes 16 ounces. Freeze leftovers for up to three months.

*Shameless plug: For more healthy recipes for your whole family, check out the new Veggie Love tablet app that I helped create for Better Homes and Gardens. It has 50+ veggie-packed recipes, plus tips for how your kids can help make them.


Curried Peas with Yogurt

Best for Babies 8+ Months Old

The last week or so has been all about replenishing our stock of homemade baby food. Our life is crazy busy (like yours) so it helps to have several servings of healthy food in the freezer that I can just grab and heat up when mealtime rolls around. We’ve been traveling a lot so I haven’t had time to cook. Now that we’re home and things are settling down a bit, I’m loving all the time I have to cook. To help replenish our stock, I wanted to try something new — but I also wanted to make something Mason was sure to like. Since he loves  yogurt, peas, and curry powder, Fraya Berg’s pea recipe seemed like the obvious choice (plus we loved her apple and cabbage puree with raisins).

This new twist on peas was a snap to make. I cooked organic frozen green beans, then combined them with full-fat Greek yogurt and curry powder in the blender (no more fancy baby food making equipment for me). I tasted the puree as soon as it was ready, and it was absolutely delicious. The peas were bright and beautiful, with a rich, creamy texture from the yogurt. The curry powder added a very slight hint of spice. Mason loved it.

If you haven’t introduced your babe to spices yet, this is the perfect recipe to start with. The spice is very subtle, even more so than in my curried lentils recipe, and the recipe is calcium-rich and chock full of fiber from the peas. (Just be sure to use fresh or fresh-frozen green beans — canned beans are loaded with sodium.) My variation of Fraya’s recipe is below. Try it out — and let us know what you think!

Curried Peas with Yogurt


Peas, frozen or fresh, 10 ounces
1/3 cup full-fat Greek yogurt
1/4 teaspoon curry powder


1. Cook peas until soft, about 7 minutes. Drain and rinse.2. Combine peas, yogurt, and curry powder in a food processor or blender. Puree until smooth. For a thinner puree, add water.









Video: Mason's First Cupcake


Mason and I traveled to Columbus, Ohio, to visit my family this weekend. Unfortunately Chris had to work so he wasn’t able to come with us (yes, I managed to get Mason plus three pieces of luggage on a plane from New York to Columbus and back — all alone!!). We missed Chris so much but we had a blast. Some of my favorite moments: spending time with Christy, a super close friend since middle school, and meeting her gorgeous little girl Lucy for the first time. Hanging out with my grandma, who I admire so much. Watching my mom and Mason play together; I love how much she loves my son. Getting a pedi with my twin sister and my niece, just us girls. Chilling with my aunt and uncle on the deck after dinner. But the best moment of all was when Mason tried a cupcake for the first time.

Mason’s first cupcake was nothing fancy. It was from a mix, just simple yellow cake with vanilla frosting. My Mom made the cupcakes to celebrate Bug’s first birthday early. (He doesn’t turn 1 until August 19 but she won’t be able to make it to New York for the big event.) She made them from a gluten-free mix so I could enjoy them too. Mason was tentative at first, gingerly licking the icing, looking slightly confused. Then he picked it up and shoved the whole thing in his mouth. I was snapping photos with my iPhone at first but it got so good I switched to video. I’ve watched it a hundred times, at least, and I just had to share the moment with all of you. It was so exciting!

How was your weekend? What was your favorite part? Any special moments with your babe?

Tasting the frosting, just before the video (above) was shot

Teething Babe? Ease the Pain with Ice Cold Smashed Fruit

smashedpears Beautifully smashed pears

Teething has hit our household. Hard. Sure, Mason’s had symptoms for the last several months–he turned 10-months-old on Father’s Day–but we’ve reached a whole new level of teething intensity. He’s frantically chewing on his hands (and everything else), drooling, fussing, and clinging to me yet the child has no teeth yet. None! Just all the symptoms, worse than ever. Yesterday was so bad that when I arrived home from work last night my nanny handed him to me and wished me luck getting him to eat dinner. I was able to coax Mason to eat Pear-Green Bean Yogurt (one of his faves) and diced avocado–but only after giving him a dose of baby Motrin and even then it was a struggle. He went on to drink 12 ounces of formula between 12:30 and 4 am so he was clearly hungry. Poor bug.

I had planned on shredding chicken for Mason and freezing it after he went to bed. Instead I smashed fruit. The soft consistency would be easy for Mason to manage with his swollen gums, and I could serve it to him very cold to help relieve the pain. Mason had been completely uninterested in the frozen bagel that my pediatrician recommended to help ease teething pain. He hated the mesh teether with cold fruit that a friend gave us, and the frozen waffle that another friend suggested we try got thrown across the room more times than I can count. Perhaps smashed fruit would work.

I started with fresh pear. Bug has loved this sweet, luscious fruit since he first tasted it at five months old. Since I’m transitioning him to chunkier purees and more finger foods, I mashed the peeled and cooked pears with a potato masher instead of pureeing them. The result was a juicy, chunkier pear mixture that Mason enjoyed this morning with his oatmeal. I noticed that he sucked on the fruit a bit before swallowing it so I’m guessing the cold did feel good. And he ate a great breakfast! I made extras–I always do to freeze for later–so when I serve it later this week I’ll mix in fresh cherry, blueberry, banana, or apple to keep things from getting boring.

Check out the recipes below (under the pics) — you can use them to smash or puree the fruit, depending on which texture works best for your babe. Let me know what happens! And, I’d love to hear some of your tricks for combating teething pain, especially if they involve food. Do dish, please!

pears_draining Draining and rinsing the pears after cooking

smashing_pears Smashing the pears with a potato masher after cooking


Smashed (Or Pureed) Pears


Organic pear


1. Wash, peel, and dice pear. Cook until tender (about 15 minutes). Drain, reserving some of the cooking liquid.
2. Strain pear to remove excess water and mash with a potato masher. Or puree until you read desired consistency.
3. Freeze leftovers in 2- to 4-ounces portions.
4. Thaw overnight in the refrigerator.

Smashed (or Pureed) Blueberries


Organic blueberries, fresh or frozen


1. Wash blueberries. Cook until tender (about 15 minutes). Drain, reserving some of the cooking liquid.
2. Strain blueberries to remove excess water and mash with a potato masher. Or, puree in a blender or food processor until you read desired consistency.
3. Freeze leftovers in 2- to 4-ounces portions.
4. Thaw overnight in the refrigerator.

Homemade Applesauce


Organic gala apples


1. Wash, peel, and dice apple. Cook until tender (about 15 minutes). Drain, reserving some of the cooking liquid.
2. Strain excess water. Mash with a potato masher for a chunkier texture. Or, puree in a blender or food processor until you read desired consistency.
3. Freeze leftovers in 2- to 4-ounce portions.
4. Thaw overnight in the refrigerator.

Smashed (or Pureed) Cherries


Fresh or frozen cherries


1. Wash and pit cherries, slice in half. Cook until tender, about 3 minutes.
3. Mash with a potato masher. Or, puree in a food processor or blender with a bit of water, breast milk, or formula. S
3. Freeze leftovers in 2- to 4-ounce portions.
4. Thaw overnight in the refrigerator.

Smashed (or Pureed) Bananas


Organic banana
Water, breast milk, or formula


1. Peel and slice banana. Mash with a potato masher. Or, puree in a food processor or blender with pre-mixed formula or water until you reach desired consistency.
2. Freeze leftovers in 2- to 4-ounce portions.
3. Thaw overnight in the refrigerator.

Hunger Strike Part 2

Mason’s at it again. The last time we went out of town, I made the mistake of bringing jarred food and the babe refused to touch it. He’ll only eat homemade, apparently. As soon as we returned to New York he was back on track with his mom-made eats. Now he’s in DC this week with Chris while I’m on a business trip and he’s refusing to eat once again.

I thought I had it all figured out. I packed all of his homemade favorites, including Minty Peas, Baby Cheese Sauce, Tomato-Curry Lentils, Broccoli Puree, and two different kinds of yogurt. But when he got to the daycare — there’s a great one he visits when he’s down there — he refused to eat a bite. Bottles only and he fussed all day.

Last time the strike seemed to be about the food, it was a pattern I had seen before when I tried to feed him from a jar or packet. This time I fear he’s homesick and perhaps missing mommy. It breaks my heart. How’s that for working mom suckage?

I'm Raising a Food Snob!

Gearing up for our road trip

Mason and I took a road trip to Washington, DC, Friday, to visit Chris. The Love of My Life  is currently commuting to the District from New York to work as a food critic. (Yes, super complicated sitch but Chris and I have been happily married for 8 years as of June 7 so we’re trying to make the best of it!) Usually Chris comes home for the weekend but we decided to switch things up this weekend, and our good friend Kevin offered to drive the babe and me (a bold offer to say the least). Fortunately Mason was  good — except when it came time to eat. Since we were traveling I  brought organic jarred food to avoid refrigeration hassles, but Mason would only take a bite or two before spitting out the food. Then screaming and screaming and screaming…

Unhappy with his dinner from a jar on the patio of a DC restaurant

This wasn’t the first time Mason’s rejected the jar. He’s been on a dozen flights and half a dozen road trips so we’ve served him jarred food before, but this trip made it pretty obvious it’s useless to try. I’ve offered him a dozen or so different fruits, veggies, and meats — all faves that I regularly make for him — from two different organic baby food brands and it’s always the same scene. He throws a fit every time I feed him from a jar or packet then ends up living on puffs, yogurt, and whatever table food I can mash up with a fork for the entire time we’re away. It stresses me out! Last night I ended up feeding him his dinner (peach yogurt and Banana-Avocado Puree) at 9:30 at night (the time we got home) because I wasn’t comfortable putting him to bed after he had only eaten banana puffs.

For our next trip, which just happens to be next week, I’m going to freeze a bunch of homemade food, pack it on ice, and hope for the best. Wish us luck! Have I spoiled my baby by cooking all his food? Is Mason the only nine-month-old food snob out there?

In Which the Yogurt Foil Works

squash_face A smiling Mason after his first bite

Last Friday, I thought Mason had bailed on butternut squash. My heart was a little broken. It was his first yellow veggie and the wholesome goodness that once made him smile was suddenly making him cry. The first time he teared up during a bite I rationalized that he was just tired. The second time I thought perhaps the puree was a bit too warm. The third time, well, let’s be honest — he no longer wanted to eat the stuff.

But what to do with the organic butternut squash in my freezer (already pureed)?

In my mind, there was only one thing that could possibly work at this point: peach puree with yogurt. He had rejected squash mixed with apple and chicken (two blends he once loved) and yogurt is his absolute fave of all. I mixed the creamy yogurt with the nutritious butternut squash puree and luscious peach puree…score! He loved it, and I was rewarded with a big, gummy grin. I wonder what else I can get him to eat with yogurt…


Butternut Squash-Peach Puree with Yogurt

Basic Butternut Squash Puree


1.5 lb Organic butternut squash
Pre-mixed formula, breast milk, or yogurt (optional)


1. Scoop flesh out of a roasted squash. Discard the skin.

2. Puree squash flesh in a food processor. Add water until you reach a smooth consistency. For extra creaminess add a splash of pre-mixed formula, breast milk, or plain yogurt.

Peach Yogurt


Organic Stonyfield full-fat plain yogurt or Greek yogurt*
1 bag frozen, organic peaches


1. Cook peaches. Drain, reserving some of the cooking liquid. Puree until you reach desired consistency.
2. Combine yogurt and pureed peaches.
3. Freeze leftovers in 2 to 4-ounces portions.
4. Thaw overnight in the refrigerator.

To make Butternut Squash-Peach Puree with Yogurt, mix equal parts Butternut Squash Puree with Peach Yogurt.