Mushroom zucchini and sweet potato baby puree’

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Mushrooms are often considered an “uncommon” or “exotic” ingredient for baby food, even if, when cooked properly, they can be a healthy addition to your baby’s diet.

They are a good source of vitamin D, iron and antioxidants. They are not a vegetable nor a fruit, but a fungus.

Starting even from 6 months you can introduce cooked mushrooms in your baby’s diet without any concern. Just few important notes:

  • NEVER give raw mushrooms to your baby or kid. Mushrooms might have dangerous bacteria on their surface. The cooking process is believed to kill off these bacteria
  • Cooked mushrooms are easier to mush up and digest for your baby. Not only: the cooking process enhances the flavor of the mushrooms making them tastier
  • There are so many types of mushrooms. Consider each variety as a different ingredient to be introduced in your baby’s diet once at a time. So if you introduced Shiitake mushrooms in your baby’s diet one week you might want to wait few days to look for any allergic reaction and than try a different variety.

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I would suggest to use mushrooms as an additional ingredient to your baby food, in order to get him/her used to new healthy flavors.

Today I prepared a Shiitake mushrooms + zucchini + sweet potato baby puree’. Delicate, tasty and super easy to prepare 😉

I like the Shiitake variety for their rich texture and smoky flavor. Compared to the white button mushrooms, shiitakes have way more flavor (10 times more!!). I only use the caps for cooking; I discard the stems as, even once cooked, they are still too tough to chew.

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I think that one of the best cooking methods for mushrooms is roasting. The flavor is deeply enhanced by the slow dehydration of the oven and the drizzle of Extra Virgin Oil of Olive that you put on top gives an extra delightful taste to them.

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You can store the baby puree’ in the refrigerator for up to 3 days or freeze it for up to 3/4 months.

Mushroom zucchini and sweet potato baby puree’

Mushroom zucchini and sweet potato baby puree’


  • 1 Cup Shiitake mushrooms
  • 1 Cup zucchini
  • 1 Cup sweet potato
  • 1/2 Cup vegetable broth
  • 1 Tbsp Parmesan Cheese
  • 3 Tbsp Extra Virgin Oil of Olive
  • 1 tsp fresh thyme


  1. Chop the mushrooms and the vegetables in small pieces
  2. Place them on a parchment paper on a baking sheet. Spread them in one layer. Drizzle two tablespoons of Extra Virgin Oil of Olive on top
  3. Bake in the preheated oven at 400F/180C for 20/25 minutes
  4. Place the roasted mushrooms and vegetables in a food processor. Add the vegetable broth.If you would like to make your homemade vegetable broth, check this recipe
  5. Add the grated Parmesan cheese and one tablespoon of Extra Virgin Oil of Olive
  6. Add the fresh thyme
  7. Mix for 1/2 minutes up until desired consistency
  8. Let your baby enjoy the puree' or refrigerate for up to 3 days or freeze for up to 3/4 months
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posted on September 30, 2015

Dairy Free Coconut cookies


When something is not only healthy but also tastes good HAS to be shared 😉

These coconut cookies are extremely easy and fast to make: mix all the ingredients + create small balls with your hands + bake. That’s it. really. nothing more. In less than half an hour you will have your batch of fresh coconut cookies to indulge your kids (and yourself too!!).

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Some of you might also appreciate that they are totally Dairy Free (I used coconut butter).

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They are a nice idea for a sweet snack or for breakfast. Very toddler friendly. I would suggest to give them starting at around 18 months for two reasons:  #1 I used a whole egg in the recipe #2 the cookies are on the crunchy side, so your toddler should be able to chew just a bit in order to enjoy them. Store them in an air tight container (they do not need to be refrigerated) for up to 2 weeks.

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The easiest way to shape them is to roll a teaspoon of dough in your hands and place it on a parchment paper on a baking sheet or on a silicone mat. Otherwise you can really get creative with shapes and fill your favorite cookie cutter with the dough. Of course, as my Luca loves Batman I couldn’t not use a bat cookie cutter 😉

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Dairy Free Coconut cookies

Cook Time: 10 minutes

Yield: 20/24 bite size cookies

Dairy Free Coconut cookies


  • 4 oz. Coconut butter (140gr.)
  • 1/2 Cup cane sugar (120gr.)
  • 1 egg
  • 1 Cup all purpose flour (200gr.)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 1/2 Cup coconut flakes (150gr.)


  1. In a large bowl add the melted coconut butter and the sugar
  2. Mix
  3. Add one egg and mix
  4. Add the flour, sifted and the baking powder, baking soda, salt. Mix
  5. Add the vanilla extract, mix
  6. Add the coconut flakes, mix
  7. Place one teaspoon of dough in your hands and roll it forming a cute small ball. Place the dough ball on a silicone mat or a parchment paper on a baking sheet
  8. Keep rolling and placing one ball next to the other leaving some space as they will spread while baking. Bake the cookies in the preheat oven at 400C/180F for 10/12 minutes
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posted on September 24, 2015

Apple butter spread – without butter

The first time I heard about the Apple Butter from a friend I kindly wrinkled my nose thinking…well, bread and butter is heavenly good but I do not feel like offering it to the kids every single morning at breakfast. It might be too much.

Still, she kept saying how insanely good the Apple Butter was so that I had to check the recipe. And…with my great surprise and amusement I discovered that the Apple Butter is as creamy and as delicious as butter but doesn’t have a single teaspoon of butter in it. Amazing, isn’t it?

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The original recipe of the Apple Butter is made of apples (of course, at least one ingredient from the name!), sugar, apple cider vinegar and spices. The Butter part of the name comes from the creamy thickness of the final spread.

As you can guess, I had to try the recipe and I came up with my personal “BuonaPappa” variation: no spices (more kid friendly), less than half of the sugar quantity and still incredibly good.

My little Alex, my mom (and myself) are literally addicted to it. We can go through a jar in two days!!

It’s a very delicate spread: sweet with a light tart touch. VERY Toddler friendly 😉 As we are using sugar (not a lot, but we are still using it) I would not recommend the Apple Butter for babies younger than 12 months.

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Here you are the quantities that you will need for 11 mason jars (8 oz.):

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After few tries I came to the decision that the best variety of apples to use for the Apple Butter is Pink Lady: sweet and delicately tart at the same time.

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And that’s how you prepare the Apple Butter:

  • Do not peel the apples, just wash and core them. Cut in big pieces.

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  • Place the apples in a large pot and add all the other ingredients: apple cider vinegar, water, cane sugar, lemon. Stir. I suggest to peel the lemon peel with a potato peeler. It’s easier and you just peel the yellow skin, not the white skin that can be a bit bitter.

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  • Stir. Turn the heat on at medium and cover with a lid. Let it cook for 30 minutes covered.

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  • Remove the lid, reduce the heat at low or the minimum possible, and let the apples simmer for 1 1/2 hour. Stir occasionally.

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  • The slow cooking will gently caramelize the sugar naturally contained in the apples turning them brown. Turn the heat off and using an immersion blender puree’ the apple mix obtaining a smooth and thick cream.

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  • Now you have two options: you can divide the Apple Butter in small air tight containers and freeze them up to 2 months or you can store them in mason jars. I found a fast and easy way to do it. Wash your mason jars. Fill them for 3/4 with water. Place them in the microwave and microwave for 5/6 minutes. You want the water to start bubbling. That’s a super easy way to sterilize them.

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  • Using a kitchen rag (they are hot, be careful!!) remove the water from the mason jar and fill it for 3/4 with the hot Apple Butter. It’s important that the Apple Butter is still very hot. Close the mason jar with a new lid (NEVER re-use the lids) and flip the jar so that the heat of the Apple Butter will sterilize the jar. Let it cool down completely and store wherever you like at room temperature! The mason jars will be good for up to 6 months.

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posted on September 17, 2015

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