Grilled Corn Salad

Ingredients

• 1 tsp dijon mustard
• 3 tablespoons sherry vinegar
• 1/4 cup extra virgin olive oil
• sea salt and pepper to taste
• 4 ears corn, grilled
• 1 pound green beans, blanched and cooled
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup basil leaves, thinly shredded

Directions

• Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
• Cut kernels off corn cobs and put in a large bowl
• Add beans, tomatoes, onion and basil
• Drizzle vinaigrette over and toss to combine

Recipe courtesy of wholefoods.com with modifications made by me!

Tempeh and Sweet Potato Curry

 

Ingredients

• 1 cup long-grain brown rice
• 2 cups water
• 1 (8-ounce) package tempeh
• 1 & 1/2 cups low-sodium vegetable broth
• 1 yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp freshly grated ginger
• 1 tbsp ground curry powder
• 2 tsp ground cumin
• 1/2 tsp tumeric
• 1/2 green jalapeno minced
• 1 (13.5-ounce) can light coconut milk
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1/2 pound green beans, trimmed at ends and cut into 1-inch pieces
• 1/4 cup chopped cilantro, chopped
• sea salt to taste

 

Method

• Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender \
• Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
• Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat
• Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally
• Stir in curry poweder, tumeric, cumin and minced jalapeno cook for 1 minute
• Add coconut milk, potatoes, tempeh and remaining 1 cup broth, bring to a boil.
• Reduce heat to medium low, cover and cook 10 minutes.
• Stir in green beans and return to a simmer, uncovered.
• Cook about 5 minutes longer or until potatoes and green beans are tender
• Stir in 3 tablespoons cilantro and salt.
• To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro

Serves 4- 6

Cook time and prep time:

Simple Baby Finger Foods

Simple Suggestions for Finger Foods for Babies

1. Diced avocadoes

2. Peeled seedless organic grapes

3. Ripe mango cubed

4. Steamed broccoli – small stems

5. Soft boiled peas

6. Steamed green beans

7. Steamed & cubed soft sweet potato

8. Steamed & cubed butternut squash

9. Steamed & sliced carrots

10. Cubed tofu

11. Small shreds or cubes of chicken, fish

12. Diced soft steamed organic peach

13. Diced melon

14. Squished blueberries

15. Diced ripe banana

16. Diced ripe pear

17. Scrambled egg yolks

18. Soft cooked brown rice pasta

19. Diced kiwi

20. Soft cubes of steamed apple

Simple Stir Fry, Prep time 20 mins, Serves 4

Ingredients

• 2 tsp coconut oil
• 6 cups Kirkland brand – Vegetable Stir Fry Mix (or your favorite stir fry blend)
• 1 medium onion diced
• 3 cloves garlic minced
• 1/4 tsp tumeric
• 1 tbsp ginger minced
• 1 green chili minced
• 2 tbsp cilantro chopped finely
• 2 green onion chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander seed
• 1/4 tsp red chili powder
• 1 tbsp Bragg’s Liquid Aminos (soy sauce replacement)

Directions

• Set your burner to medium heat, allow wok to heat up
• Add coconut oil
• Add cloves of garlic into the oil
• Add tumeric, chili powder, ground cumin and coriander seed to the oil
• Add onion to the wok and allow the ingredients to simmer lightly
• Add 6 cups of stir fry to the wok and mix the ingredients
• Add ginger to the wok
• Cover with a lid to cook the veggies faster
• Add Bragg’s Liquid Aminos to taste
• Add finely chopped coriander and green onion on top

Serves 4