The Big Book of Organic Toddler Food: A Quick and Easy Cookbook to Feed the Whole Family (Organic Foods for Baby and Toddler)

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From the Publisher Eating Habits from Babyhood to Toddlerhood: Congratulations on this next step in feeding your child! You’ve made it to their first year or are nearly there and so much has changed. Just when you’ve gotten baby food purées down, your wonderful, funny baby grows into an adorable, opinionated toddler. To make the most of this next adventure, this book offers essential guidance and tasty recipes that your family can enjoy eating together with your toddler. What's Inside: A Guide to Going Organic: That walks you through the benefits of feeding your toddler organic food, and offers explanations on how to read labels and eat seasonally. Toddler Eating Habits: Points out signs that your toddler is ready for finger food, along with how to manage other developmental milestones, like transitioning from formula or breast milk to cow's milk. Over 125 Deliciously Easy Recipes: For the family that eats together, these recipes allow you to make one meal that everyone can enjoy. Sample Recipe: Zucchini Noodles with Slow Cooker Turkey Meatball Marinara Serves 4 to 6 / Prep time: 10 minutes / Cook time: 8 hours 1. In a large bowl, mix together the ground turkey, breadcrumbs, egg, carrot, sea salt, and 1 teaspoon of Italian herbs. Using a melon baller, form the mixture into balls and arrange in the slow cooker. 2. Add the drained tomatoes and one can with its juices, onion, garlic powder, and remaining 1 teaspoon of Italian herbs. 3. Cover and cook on low for 8 hours. 4. Stir in the basil just before serving. 5. Spoon over the zoodles. Cooking tip: If desired, you can add up to two cups of additional chopped, fresh veggies to the marinara sauce when you add the other ingredients. Carrots, zucchini, and yellow squash are all good choices. Ingredients: 1 pound ground turkey, 2 portions Veggie Noodles (Zoodles) 1/2 cup gluten-free breadcrumbs 1 large egg, beaten 1 carrot, peeled and grated 1/2 teaspoon sea salt 2 teaspoons dried Italian herbs, divided 2 (14-ounce) cans crushed tomatoes, 1 drained 1 onion, finely chopped, 1 teaspoon garlic powder, 1/4 cup fresh basil, chopped

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