Most babies get puréed peas as one of their first vegetables. When baby reaches 12 months and is ready for more texture, this cheesy open-faced omelette offers the familiar taste of peas in a new format. Use goat mozzarella if your baby is casein-intolerant.
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Open-Faced Cheesy, Peasy Omelette
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Cheesy Scrambled Eggs
When your toddler is hungry, you need to get food on the table fast! This lunch dish comes together in minutes.
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Mushroom Asparagus Strata with Multigrain Bread
Strata makes a great brunch dish, especially since you can do all the work the night before. This mushroom-goat cheese combo is perfect for company.
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Quick Western Bake
Be speedy and energy-efficient with this Western “bake” that’s made in the microwave instead of the oven.
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Skillet Baked Eggs & Beans
Baked beans make a great base for eggs in this easy, all-in-one pan breakfast. Perfect for weekend brunch.
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Shaved Asparagus and Spinach Salad
Thin asparagus shavings are tossed with dressing and served raw in this tasty side salad. Make sure your vegetable peeler is sharp for this recipe. A Swiss-style peeler makes this a snap.
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Baked Eggs & Spinach
Eggs are a great way to start the day! A breakfast with eggs has the protein you need to make it through to lunchtime. Buying omega eggs is an easy switch to make for a healthier diet.
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Creamy Scrambled Eggs ’n Tomatoes
Stirring goat cheese into scrambled eggs makes them extra-creamy. Fabulous at breakfast time, or even for lunch. Serve with whole grain toast, if desired.
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Flax Seed Soda Bread
Soda bread is a great accompaniment to soups, and unlike yeasted bread, is easily made. Flaxseed adds nuttiness and essential omega-3 fatty acids. Like all soda breads, this is best eaten within 24 hours of baking when eaten fresh, but older bread also makes great toast.
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Tzatziki Devilled Eggs
Devilled eggs are an old-fashioned crowd pleaser. We’ve spiced them up with our spicy tzatziki dip. Eggs closer to their expiry date are easier to peel than eggs with a far-off expiry date.
