• Choose a category
• All
• Classic-Fiction

I’ve given substitutes where possible. (If you’re in a bind, most of the recipes work without the purees.) If you’re preparing a dish that uses two different purees, you can always double up on one (if your recipe calls for ½ cup spinach puree and ½ cup carrot, you can use one cup of either, instead).

You can always substitute one green puree for another, except in the dessert recipes. Some vegetable purees just taste funny in sweets. Some also make baked goods a little gummy. So for desserts, I recommend sticking to exactly what’s called for in the recipes.

BREAKFAST

French Toast

Applesauce Muffins

Scrambled Eggs

Banana Bread

Pancakes

Peanut Butter and Banana Muffins

Coffee Cake

Green Eggs

Peanut Butter and Jelly Muffins

Blueberry Lemon Muffins

Baked Egg Puffs

Oatmeal

French Toast

(WITH BANANA OR PINEAPPLE OR SWEET POTATO OR PUMPKIN OR CARROT OR BUTTERNUT SQUASH)

Some children are suspicious of the “specks” in whole-grain bread, and a dusting of sugar serves nicely as camouflage! A shaker for confectioners’ sugar is one of the best investments I’ve ever made.

Prep: 3 minutes • Total: 10 minutes • Serves 4

4 large eggs

2 tablespoons banana or pineapple or sweet potato or carrot or butternut squash puree, or canned pumpkin

¼ teaspoon cinnamon

4 slices whole-wheat bread

Nonstick cooking spray

2 teaspoons trans-fat-free soft tub margarine spread

Pure maple syrup, confectioners’ sugar, or fresh fruit, for serving

Flaxseed meal (optional)

1. In a shallow bowl, whisk the eggs, puree, and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 minute (any longer and the bread will get soggy).

2. Coat a nonstick griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the margarine. When the margarine sizzles, add the soaked bread slices (sprinkle with flaxseed if you like) and cook until golden brown on the outside, 2 to 3 minutes per side. Serve warm with syrup, confectioners’ sugar, or fruit.

Sascha: Even when I’m late for school in the morning, my mom still makes this for breakfast. It’s really fast.

Applesauce Muffins

(WITH BUTTERNUT SQUASH OR CARROT)

A crunchy streusel topping makes these muffins irresistible!

Prep: 20 minutes • Total: 40 minutes • Makes 12 muffins

Nonstick cooking spray

TOPPING

2/3 cup old-fashioned oats

¼ cup firmly packed light or dark brown sugar

1 teaspoon cinnamon

2 tablespoons trans-fat-free soft tub margarine spread, melted

BATTER

1½ cups all-purpose flour

1 cup old-fashioned oats

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

1 cup unsweetened applesauce

½ cup nonfat (skim) milk

½ cup butternut squash or carrot puree

½ cup firmly packed light or dark brown sugar

¼ cup vegetable or canola oil

1 large egg

1. Preheat the oven to 400°F. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.

3. To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix—the batter is supposed to be lumpy.

4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18 to 20 minutes. Turn the muffins out onto a rack and serve warm or cool.

Saying No, Artfully

SAYING “NO” teaches children that the world is full of necessary limits, and builds a trusting relationship between you and your child. When my kids complain to me that their friends get to eat what I consider