These easy Rice Crispy Squares
require NO cooking!

You’ll Need:
1 6-ounce bag organic rice puffs cereal
1 pound 5-ounce organic brown rice syrup jar
½ teaspoon sea salt
¾ cup peanut or almond butter

Method:
1. Mix all ingredients with a wooden spoon.
(Optional: It’s not necessary, but you can heat the rice syrup and almond or peanut butter for easier combining.)
2. Grease a 9”x13” baking pan with coconut oil.
3. Pour and the  press the mixture into the pan. Let set.
4. Cut into squares and serve.

Nicole can’t wait to eat a Rice Crispy Square!

CLICK HERE for the Baby Bites Store.

For info about the FREE Baby Bites Ezine,  CLICK HERE

This is so delicious, you won’t believe that there’s avocados in it. I served it to company and asked they guess the secret ingredient. No one could! Not even the picky eater, who would NEVER touch an avocado.

It’s very filling, so a little goes a long way.

4 ripe avocados
½ cup honey (or agave nectar)
1 tablespoon of vanilla extract
½ cup of unsweetened cocoa powder

Method:
1)    Slice each avocado open, remove the pit and scoop out the insides. Place the inside in a food processor or blender.
2)    Next add the honey, vanilla, and cocoa powder. Blend or process the mixture until fully blended. The mixture should be smooth and the color of chocolate.
3)    You can instantly serve the mousse, however we recommend you let it cool in the fridge for at least an hour.
4)    Serve in cups with fresh fruit, mint or top with whipping cream. (Fruit for topping: strawberries, raspberries, bananas, or pineapple.)

Pictured is the chocolate mousse topped with cream…not a vegan topping.

CLICK HERE for ordering information for Baby Bites: Transforming a Picky Eater into a Healthy Eater and The Forest Feast: Baby Bites Mealtime Adventures.

For info about the free Baby Bites Ezine, CLICK HERE.

Especially if you have a picky eater, you’ll want even desserts to be healthy. This recipe came from Loralie, a mom who reads the Baby Bites Ezine.

She says, “I am NOT a big fan of most veggies – especially sweet potatoes. With my new way of eating, rich colored veggies are at the top of the list. I have my daughter following the same eating as I do – no sugar no gluten – wow what a change in her! I have been looking for new recipes for desserts so that we don’t feel deprived or punished. A friend gave me this recipe this week and swore that it was amazing. I will have to admit I was VERY skeptical, but I thought I would give it a try. If you like Chocolate Mousse, then you will LOVE this new family favorite! Give it a try and you will be stunned  – I promise! It is a great way to get your kids to eat their veggies too! Use all organic ingredients to preserve the flavor and health benefits.”

Makes a dozen ¼ cup servings – This is a very rich dessert!

First You’ll Need:
Whip until the following until it reaches desired thickness and divide in half (save half for topping):
2 cups organic heavy cream or whipping cream
½ teaspoon vanilla
1 teaspoon blue agave (to taste)

Next You’ll Need:
2 14 ounce cans pureed organic sweet potatoes or 2 medium (one and a half pounds) peeled sweet potatoes, cooked until soft and pureed (pulse in a blender until the consistency of the canned variety) light and airy.
¾ cup unsweetened cocoa
1 teaspoons vanilla
2 tablespoons blue agave (For those who are sugar sensitive or diabetic use 4-5 packets Stevia and taste for sweetness)

Pictured: Ally and Nicole helping me make Chocolate Mousse.

Method
1. Add pureed sweet potatoes, cocoa, vanilla and agave (or Stevia) and whip until smooth.
2. Add half of the whipped cream and whip until fluffy – don’t over mix.
3. Spoon into small bowls and top with the remaining fresh whipped cream.
4. Eat at once or refrigerate.

CLICK HERE for ordering information for Baby Bites: Transforming a Picky Eater into a Healthy Eater and The Forest Feast: Baby Bites Mealtime Adven- tures. For info about the free Baby Bites Ezine, CLICK HERE.

Ingredients:
8 oz (3 cups) semisweet chocolate chips (You’ll want to use the best chocolate chips you can find with real-food ingredients. I use either Ghirardelli 60% cocoa bittersweet chocolate or Double Chocolate, both make wonderful fudge.
½ pound butter cut in chunks
4 cups sugar (I use organic sugar. Sugar is sugar and will affect blood sugar levels, but organic sugar hasn’t been bleached and isn’t from GMO sugar cane.)
¼ teaspoon cream of tartar
12 oz can of evaporated milk
1 teaspoon vanilla
Optional: 1 cup chopped walnuts

Method:
1. Place chocolate chips and butter chunks in metal bowl.
2. Pour the evaporate milk into a saucepan, add the sugar, and cream of tartar.
3. On high heat, stir with wooden spoon until it comes to a boil.
4. When the mixture comes to a full boil, set the oven timer for 6 minutes, stirring all the while. (You may have to turn the heat down a little.) You must stir and cook for the full six minutes. Set your timer. This is the candy-making stage.
5. Pour the sugar mixture over the butter and chocolate chips. Mix until the butter is melted.Add the vanilla and optional nuts.
6. Pour into a buttered 9 X 14 inch rectangle pan.
7. Refrigerate for one hour. Cut into pieces and serve at room temperature.

My storybook, The Forest Feast makes a great holiday gift for a child. When the parenting book, Baby Bites: Transforming a Picky Eater into a Healthy Eater, is purchased with The Forest Feast, you’ll save! Click Here for ordering information.

For info about the free Baby Bites Ezine, CLICK HERE.

Fabulous Frozen Fluff
Serves a dozen (small servings). May be served in foil cupcake liners or pretty dessert cups.

Ingredients:
2 egg whites
½ cup sugar (or 4 packets of Stevia about 2 teaspoons)
1 pint (16 oz) fresh strawberries (or other berry), washed, patted dry, hulled and diced (may be pulsed in a food processor or blender)

Method:
1. Using a mixer beat the egg whites in a large, dry bowl until they form stiff peaks.

2. Slowly add the sugar, beating on medium speed until the ingredients are thoroughly combined.

3. Add the berries and beat on high speed for at least 10 minutes, until the mixture is well blended and pink.

 4. Transfer the mixture to a freezer-safe bowl and tent loosely with foil. Freeze overnight.

 5. Scoop, top with a sprig of mint or a few slices of strawberries and serve.

For info about the FREE Baby Bites Ezine, Click Here.

For a synopsis of Baby Bites: Transforming a Picky Eater into a Healthy Eater, Click Here.

Click Here for info about The Forest Feast a children’s whole foods storybook.

You’ll Need:
1¾ cup yogurt (If you don’t want a tangy flavor use whole milk)

2 peeled bananas (frozen bananas may be used)

¾ cup frozen orange concentrate

¼ cup honey (babies under 12 months should not eat honey, substitute agave nectar or other sweetener)

Method:
Combine all ingredients in a blender. Blend until smooth. Pour into popsicle molds and freeze.

Too much liquid for your popsicle molds?

Left-over Yogie liquid can be poured into an ice cube tray, frozen, and then later popped into a fruit smoothie.

Ben loves banana-orange Yogies!

For info about the free Baby Bites Ezine, Click Here.

For a synopsis of Baby Bites: Transforming a Picky Eater into a Healthy Eater, Click Here.

2 cups pumpkin puree (one 15 ounce can)
1 teaspoon/two packets stevia (purchase in a whole foods store)
¼ cup pure maple syrup
1 cup whole milk
2 eggs
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ salt
1/8 teaspoon ground cloves
Whipped cream (optional topping)

Method:

Preheat oven to 425 degrees

1) Dump all ingredients (except the whipped topping) into a blender. Pulse until thoroughly combined.

2) Pour mixture into buttered (or use coconut oil) individual ovenproof dishes or bowls.

3) Bake for 15 minutes at 425F. Reduce heat to 350F. Bake for another 45 minutes or until set. (Less time is needed for individual dishes.) Allow to cool for about an hour before serving.

4) Optional topping with whipped cream.

Puddings are available in a couple of methods. There’s the boxed variety of pudding, which you add few ingredients and actually cook. Then, there’s the product that’s been processed to the max with no cooking required at all. As you would imagine, the more processed the item, the more you can be assured there’re no healthy nutrients left.

Pudding is simple to make from scratch and so yummy. You’ll want to try this heavenly vanilla pudding. It can be found in my book: Baby Bites: Transforming a Picky Eater into a Healthy Eater. It takes just about the same amount of time as making one from a box mix. There’s some sugar in this recipe, although, it’s not the first ingredient and it’s loaded with healthful whole foods like milk and eggs.

In a medium saucepan, combine ½ cup sugar and 3 tablespoons of corn starch or arrowroot. Whisk in 3 cups of whole milk. While stirring, heat over medium heat until it comes to a soft boil. Cook and stir for an additional 2 minutes. Then, remove from the heat. Pour one cup of the milk mixture into a bowl and stir in 4 beaten eggs. Add the egg mixture back into the saucepan. Cook to a near soft boil. Lower the heat and cook for another 2 minutes. Turn off the heat and stir in 1½ teaspoons of vanilla. Pour pudding into serving dishes.

I love to serve pudding warm during the cooler months. During the warmer months cover the pudding with plastic wrap and cool before serving. I hope you enjoyed carving up the food myth that Americans eat better than the rest of the world, as much as I did. We can eat better, when we become myth-busters and incorporate real food into our diets.

(This recipe is in Baby Bites: Transforming a Picky Eater into a Healthy Eater.)

Pre-heat your oven to 350 degrees

(1) In a food processor, blend together ¾ cup peanut butter, ½ cup coconut oil or other cold-pressed oil, ½ cup honey, 1 teaspoon vanilla, and 2 eggs.

(2) Then spoon the processed peanut butter mixture into a bowl with ¾ cup whole-wheat flour and ½ teaspoon baking soda. Stir in ½ cup applesauce.

(3) Press the dough into a 12 X 12 square pan and bake at 350 degrees for about 25 minutes until done. After the pan has cooled, cut into two-inch bars.

Preheat oven to 350 degrees
1 stick (½ cup) butter
½ cup cocoa (without sugar)
2/3 cup honey or agave nectar
1 (15 ounce) can black beans
1 cup whole-wheat pastry flour
or oat flour
2 eggs
½ to 1 cup chopped walnuts
1 teaspoon baking powder
¼ teaspoon baking soda

1. Drain and rinse beans.
2. Mash beans with a potato masher or puree in a blender.
3. Beat together butter, honey, and cocoa.
4. Add eggs and beat well.
5. Mix in bean puree.
6. Measure baking powder and soda into flour.
7. Stir in wet mixture into dry.
8. Add chopped nuts.
9. Pour into a 9 x 13 inch greased pan.
10. Bake for about 20 minutes.
11. Cool and cut into squares.
Keep leftover brownies in refrigerator.