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    60 Recipes

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    !! Always consult with your pediatrician before introducing new and solid foods to your baby!! PLEASE NOTE: Egg whites, are on the list as one of the top 8 of all notorious allergens. Most pediatric resources agree that egg yolks are fine for the non-allergenic baby to eat when baby is around 8 months old. It is also recommended that if your family has a history of egg allergies, then wait until 12 months of age to introduce. **Info provided by**

    Recipe #519654

    !!As always, ask your pediatrician before introducing new foods to your child!! I've been making these for my daughter, P2, since she started on pureed fruits and veggies. When your child reaches the recommended age for yogurt, try adding a couple tbsp to give a creamy consistency. These are great for when your on the go as well! FUN FACTS: Flax is a good source of Omega-3 oils, antioxidants, fiber and other essential nutrients for babies (and adults) which makes it the powerhouse of beneficial nutrition for the whole family.

    Recipe #510944

    Typically an Aioli uses raw eggs or mayo. I use part plain greek yogurt and olive oil mayo to give it an extra tang and richness.

    Recipe #515834

    Found this on "Little Green Pouch" website...not sure if they are approved by the FDA, but seems harmless enough. Be sure to consult your Pediatrician before starting baby on new foods and watch for any signs of allergies. My Pediatrician said to give a new food 3-4 days to see if potential allergies may occur...

    Recipe #519670

    6 months (always check with your pediatrician) Original recipe from Little Green Pouch. **Oats are high in fiber, calcium, protein and even some B vitamins. Sweet potatoes are high in Vitamin A and beta carotene as well as potassium.

    Recipe #519684

    8 months (always check with your pediatrician) Original Recipe from Little Green Pouch **Coconut milk is rich in phosphorus, an essential nutrient that the body needs for strengthening bones. Flax is high in omega-3 oils.

    Recipe #519656

    Great with Fried Chicken and sriracha maple syrup too!

    Recipe #519641

    Recipe by Mighty Spice Cookbook author, John Gregory-Smith. Super fast. Super easy. Super delicious!

    Recipe #499303

    This recipe is savory and tangy with just a hint of heat given off by the mustard.

    Recipe #510933

    This is a family favorite going way back. It's quick, cheap to make and absolutely delicious!

    Recipe #497026

    Recipe #499295

    Complements any Asian inspired main dish. You could even saute up some firm tofu and toss in some cooked buckwheat noodles and make it a main dish all on it's own.

    Recipe #499311

    A medley of classic deliciousness served in a cup adult style! :) If you don't have any brandy, plain old dried cherries will do. Also you can sub the amaretto liqueur for almond extract and if you cannot find candied pistachios, unsalted will do. Seasonal fresh fruit like figs would be nummy too!

    Recipe #496704

    5-Ingredient Fix Contest Entry. Had something similar to this at a restaurant once, so good!

    Recipe #497142

    Another fond childhood memory...with one of my modifications. The original filling was usually made with Crisco, YUCK! I changed it to cream cheese and added fresh raspberries. :)

    Recipe #519687

    This can be served as a main dish or a side dish. We usually have it as the prelude to our main course. Be sure to soak your wooden skewers in warm water for at least 20 min to 1 hour before you throw them on the grill or they will burn. I learned this the hard way...

    Recipe #498648

    12 months (always check with your pediatrician) Original Recipe from Little Green Pouch

    Recipe #510935

    I've been making this one for years. Great for office potlucks. You can bake it the day before then nuke it when you get to work. You'll still get that nummy golden brown topping!

    Recipe #496642

    From Love at First Bite: The Complete Vampire Lover's Cookbook Special Tools: 12 Asian soup spoons, 12 toothpicks.

    Recipe #512578

    Recipe #498633

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