Here are some healthy and delicious recipes to try out this month from Lianne & Andrea, founders of The Liandrea Company.
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STRAWBERRY-BANANA SMOOTHIE 12 months & up
- ½ cup strawberries, washed, hulled and chopped
- ½ banana, peeled
- ¼ cup yogurt
- ½ cup milk
- 1 tsp honey
Place all ingredients in a blender and puree.
For younger babies, omit the strawberries and honey (which should only be introduced after 12 months of age) and increase to one whole banana.
Non-dairy smoothie: replace yogurt and milk with soy milk.
Icy-cold smoothie: place fruit in freezer for 1 hr before making.
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ZUCCHINI FRITTATA 12 months & up
- 5 zucchini or yellow squash
- 3 tablespoons olive oil
- 1 shallot or green onions, chopped
- 1 garlic clove, minced
- 2 tomatoes, peeled, seeded and diced
- 6 eggs
- 2 tablespoons grated Parmesan cheese
- salt & pepper to taste
- 1/2 cup shredded Jarlsberg cheese
- 1 tablespoon each minced fresh oregano and basil
- 2 tablespoons minced parsley
Trim the squash and cut into julienne. Sprinkle with 1 teaspoon salt and set aside to drain 20 minutes; rinse and pat dry. Heat 1 tablespoon oil in a 9-inch skillet and saute the squash along with the shallots and garlic until soft, add the tomatoes and heat through; set aside. Whisk the eggs, Parmesan cheese, salt, and pepper. Heat the remaining oil and spread the zucchini over the bottom of the pan. Pour in the egg mixture and cook until set. (you may need to finish cooking for 10 minutes in a 350 F preheated oven, make sure your skillet has an oven-proof handle). Top with tomato mixture, Jarlsberg, and herbs. Cut into wedges and serve at room temperature. Makes 8 servings.
Visit The Liandrea Company online at www.liandrea.com.
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