A Little Bit of Summer in March: Swordfish in a Snap!

Welcome to March! Can you believe we have arrived to the third month of 2013? Where does the time go? It seems like yesterday we were celebrating the New Year and making resolutions. We don't know about you, but over here at Petit Organics, March means two things for us:

1. Where is spring?
2. We really miss warm weather!

Since you might be feeling the winter doldrums like us, we are sharing a traditional summer recipe perfect to warm up your dinner menu for your wee ones and hubby alike: Gluten-Free Baked Swordfish with Mango Salsa. Hopefully it will be the perfect way to hold your family over until the spring bounty that is just around the corner at your local green market.

Swordfish are a tropical fish found in open water which means they are high and protein and low in fat. In fact, one serving of swordfish has a whopping 27 grams of protein - pretty amazing! It is a more oily fish which means it is very rich in Omega 3; however it also means it has a stronger flavor. In order to neutralize the stronger flavor, we have balanced it with a salsa of mango, sugar snap peas, purple onion, corn and oregano. A helpful bonus: swordfish can only survive in the wild and are not possible to farm which means they are a very clean fish.

Baked Swordfish with Gluten-Free Mango Salsa

Ingredients:

• 1 1/2 pounds swordfish (okay to purchase fresh or frozen then defrost)
• 1 cup mango (peeled and cut into 1" cubes or purchase frozen and defrost)
• 3/4 cup sugar snap peas (stem end and string discarded from each then cut in half)
• 1/2 cup corn kernals (fresh or frozen and organic, non-GMO is preferred)
• 1/4 cup purple onion, diced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano, crushed
• Pinch sea salt
• Pinch fresh cracked pepper

Preparation:

Preheat oven to 400 degrees F. Combine the mango, sugar snap peas, corn, onion, oregano and olive oil in a mixing bowl. Stir several times over and spread evenly into the bottom of a baking dish.

Slice the swordfish into 1/4 - 1/3 pound pieces. Sprinkle the pieces with sea salt and cracked pepper and lay across the mango salsa in the pan.

Bake in oven for 20 - 25 minutes turning fish once until cooked through and it flakes away. Plate and serve.

Bon appétit to you and your bébés!

Bell Peppers & the Ultimate Roasted Pepper Recipe

Bell Peppers which are delicious both raw and cooked can do more than add flavor to your omelette, pasta sauce or hummus. They are nutrient-dense and are one of the richest sources of Vitamins A and C. Just one cup of bell pepper a day fulfills 100% of your little one's requirement of both vitamins. 

Aim for a variety of colors when shopping for bell peppers. You can find green, red, orange and yellow varietals. Did you know that red bell peppers are actually more mature green peppers? This makes them much sweeter, milder and easier on the digestive system. It is helpful to note that green peppers are often challenging on babies' and toddlers' digestive systems. 

When shopping for bell peppers, look for firm and shiny peppers without wrinkled skin. It is also important to buy organic peppers as they rank number 3 on the dirty dozen list. They should be stored in a ventilated plastic bag in your vegetable crisper drawer.

Roasted Bell Peppers

One of the best ways to enjoy peppers is by roasting them. Roasted peppers are deliciously versatile: add them to a pasta sauce to sweeten it up, roll them in a tortilla with cream cheese for a toddler friendly lunch idea, or serve them up with fresh mozzarella for a perfect appetizer at your next party!

Ingredients:

4 - 8 red, orange and/or yellow bell peppers

Preparation:

Preheat oven to broil setting. Line a baking sheet with parchment paper and place peppers on sheet.

Broil peppers on the top rack of your oven, rotating the peppers when blackened (approximately every 10 minutes) until all sides have been roasted.  Remove from oven and place in a metal or glass bowl and cover the top completely with a layer of plastic wrap. This step is important because it allows the pepper's skin to separate from the flesh for easier peeling.

When cool enough to handle, remove the plastic wrap from the bowl. One at a time, remove the skin, stem and seeds from each pepper.

Peel them into 2" strips, quickly rinse them with water and lay out to dry on a paper towel.

When dry, place the roasted pepper strips in a glass or plastic container with olive oil, a pinch of salt, 2 grinds of fresh cracked pepper and 1/2 a teaspoon of dried oregano (crush it in the palm of your hand prior to adding to the peppers to bring out a fuller flavor).

The peppers will last up to 3 weeks in the refrigerator.  You can also puree them in a food processor or blender for the perfect, sweet baby food!  Bon appétit to you and your bébés!

Must-have food of the day: Zucchini

Springtime is right around the corner and we could not be happier. Spring is such a beautiful season - so vibrant and green - just like today's featured veggie, the zucchini!

Zucchini is a relative of winter squash, melon, AND cucumber! Since it has a soft shell and creamy flesh, it is best eaten fresh and shortly after it is harvested. Although most of us consider zucchini a vegetable, it is actually a fruit (as evidenced by its small, nutrient-dense seeds).

Zucchini boasts a wide range of health benefits, from helping cure asthma to preventing bruising. Zucchini has a water content of over 95%, but it is also surprisingly rich in essential vitamins and minerals such as Folic Acid, Potassium, and Vitamin A. To obtain the full antioxidant benefits of zucchini, it is important to eat this veggie in its entirety, including the skin and seeds. Be sure to purchase organic whenever possible to lower the risk of toxic chemicals and pesticides.

Michelle's Famous Zucchini Sweet Potato Bread

This quick bread became an overnight sensation when co-founder Michelle made it for her son's school bake sale. It is now a published recipe that is pretty famous here in New York City. This will no doubt become a regular part of your weekend brunch menu. Slices of this bread are also an excellent treat in your little one's lunchbox - there is very little sugar and no oil!

Ingredients: 

• 3 containers Petit Orgaincs Simply Zucchini (or 3 medium zucchinis, cooked and pureed)
• 3 containers Petit Organics Simply Sweet Potato (or 1 large sweet potato, cooked and pureed)
• 1 1/2 containers Petit Organics Simply Apples (or 2 apples, cooked and pureed)
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts (optional)

Preparation:

1. Preheat oven to 350 degrees F and spray a loaf pan with non-stick cooking spray. 
2. Sift the flour, cinnamon, baking soda, baking powder and salt in a large bowl and set aside.
3. Using an electric mixing stand on medium speed, beat the sugar, apples, eggs and vanilla in a large bowl until thoroughly combined (approximately 3 minutes). 
4. On low speed, add the zucchini and sweet potato purees until thoroughly combined (approximately 2 minutes).
5. Slowly in batches, add the dry ingredients to the wet mixture. Stop periodically to scrape down the sides. Option to stir in the walnuts.
6. Transfer the batter to the loaf pan and bake until a toothpick inserted in the center comes out clean (approximately 1 hour to 1 hour and 15 minutes).

Bon appétit to you and your bébés!

A Little Miracle: The Avocado & a Fantastic Frosting Recipe

This fun fruit might be the perfect addition to the vegan baby diet. Avocado, also known as the alligator pear (cute, right?) is a powerhouse food. They help boost levels of HDL which are the "good fats" that our body needs. Avocados also helps fight free radicals and can even help lower LDL or "bad fats." 

Many people don't realize that avocados are a super source of protein too. In fact, they have all 18 essential amino acids necessary for the body to form a complete protein. Unlike protein found in red meats like steak (which is difficult for most people to digest), avocado protein is easily absorbed because they also contain fiber. Who knew?

When shopping for avocados, you should avoid overripe ones in order to maximize the nutritional value. They are easy to spot because they have dents and are overly soft when you touch or hold them. It is okay to buy very hard, unripe avocados and let them ripen at home before eating. A quick tip: need your avocados to ripen overnight?  Place them in a brown paper bag and roll closed around the fruit. Check them in the morning and voila: perfectly ripe avocados! Remember that the flesh closest to the skin is the most nutrient-dense so be sure to scrape out every last bit.

Lemon-Vanilla Avocado "Buttercream" Frosting

It's no secret that children with allergies as well as vegans have a difficult time at birthday parties - especially when cake is served. It breaks a parent's heart to keep their little hands away from that oh-so-yummy birthday cake. Fear no more! We have the perfect vegan icing to go on your allergen-free cupcakes that is also an excellent alternative to the cream filling in cookie sandwich recipes. Even our toughest critics were fooled. 

Ingredients:

• 2 ripe avocados
• 1 3/4 cups sifted powdered sugar
• 2 teaspoons freshly squeezed lemon juice (any citrus fruit juice will work)
• 1/2 teaspoon vanilla extract

Preparation:

1. Peel avocado, remove seeds and place the flesh in a mixing bowl with the lemon juice. 
2. Beat with an electric mixer until thoroughly combined and smooth; approximately 3 minutes.
3. With the electric mixer on the lowest speed, slowly add the powdered sugar. Mixing until thoroughly combined.
4. Add the vanilla extract until blended.
5. Frosting time! This recipe will frost 12 cupcakes.

Bon appétit to you and your bébés!

Versatile and Valuable Vegetable Stock

The vegetable stock in the recipe below is a staple in Co-Founder Michelle's home. Instead of preparing the stock each time she makes a meal, Michelle doubles the recipe and freezes the stock in 1 1/2 cup portions so she can defrost and use as-needed. What a perfect meal-prep shortcut!

While you should not rely on vegetable stock or broth as a source of vitamins and minerals, it is quite handy in the kitchen. It can be used as a flavorful base for soups and stocks, help add flavor to foods like mashed potatoes or brown rice and also to thin sauces (or baby food purees!). There is always the option of purchasing store-bought, pre-packaged vegetable stock but note how high the sodium content is. Making your own stock allows you to monitor the quantity of salt, keeping it much healthier for your family.

Vegetable Stock

Ingredients:

• 4 large carrots, peeled and sliced into 2 inch pieces
• 1 red bell pepper, quartered
• 1 large or 2 small turnips, peeled and sliced into 2 inch pieces
• 1 head of garlic
• 2 onions, peeled and quartered
• 2 leeks, thoroughly cleaned and sliced in 2 inch pieces
• 3 roma tomatoes, quartered
• 4 celery stocks, leaves removed and sliced into 2 inch pieces
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 6 peppercorns
• 1 large bunch fresh parsley, chopped
• 8 springs fresh thyme
• 1 bay leaf
• 8 cups water

Preparation:

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, add the carrots, bell pepper, turnip, onions, tomatoes, celery and olive oil. With a large, wooden spoon turn the vegetables until they are evenly coated with the olive oil.
3. Turn out the vegetables onto a baking sheet. Slice the top off of the head of the garlic and place in the center of the sheet.
4. Roast the vegetables in the oven, turning them every 15 minutes until cooked through and tender. This will take approximately 60 - 75 minutes.
5. Combine the sea salt, peppercorns, parsley, thyme, bay leaf and water in a large stock pot over medium-high heat. Squeeze the roasted garlic into the water and discard the husk. Add the roasted vegetables, stir twice and allow to simmer for 1 1/2 hours.
6. Strain the stock into air-tight storage containers. This stock is ready for immediate use or you can store in your refrigerator for up to 4 days and in your freezer for up to 3 months.

Yields 8 cups. Bon appétit to you and your bébés!

Michelle's Musings: A Mom-Friendly Workout Solution

It is January - need I say more? It's that "fabulous" time of year when we finally slow down post-holidays and regroup. OH. MY. GOSH. How did I gain 12 pounds in 6 weeks?! Yes, it's THAT time of year. New year, new promises, new you... which usually means a new, expensive gym membership.

Anyone who knows me well is aware that I am a vocal Physique 57 addict. I am in their studio 3 - 6 times per week and have been since June of 2006. 

Physique 57 is an innovative workout program that uses your body’s own weight as resistance (a welcome break for Supermoms who spend their days lifting 30-40 pound toddlers). Through dynamic exercises, your muscles are targeted and overloaded to the point of fatigue, then stretched for relief. Physique calls this process "interval overload" which includes gut-wrenching arm exercises, intense thigh and seat sequences, a solid 10 minutes of ab moves and fluid stretches throughout and at the end of the class.

When a friend asked me to attend a Physique class with her at the Bridgehampton location way back in summer 2006, I wasn't sure what to expect. The class was challenging but manageable with a very positive and encouraging environment. The teachers learn your name quickly and only positively reinforce you so you will never feel inadequate or in the "spotlight." During that first month, I only attended one class per week and after only four weeks I (seriously) lost one inch off of EACH leg. It was a mini-miracle for me and I never looked back. My biggest motivator is the ability to "turn off my brain" for an hour which as a mother is so rare.  

Yes, I promise you CAN look like this!

One of the best aspects of Physique is that you can continue the technique throughout pregnancy with only slight modifications. Unlike other exercise programs, you will see women in advanced level classes who are easily 7-9 months pregnant rocking out. It is amazing on the back end as well when you are ready to bounce back post-delivery after your doctor gives the A-okay of course. You should check out a prenatal workshop if you are in the NYC area and your schedule allows it. Prenatal instructor Alicia (who is even pregnant right now) is a disarming guide to exercise with a growing bump.

Prenatal instructor Alicia

So, you don't live in New York, LA or the Hamptons? No problem! Physique just launched three new online workouts (Physique F.I.T., Physique Cardio and Physique Prenatal) as well as two existing DVDs (Classic 57 Minute Full Body Workout and the Thigh and Seat Booster).

All 30 minute videos are $5 and the 57 minute videos are $7 which gives clients 48 hour access. Clients also have the option to sign up for the monthly unlimited program for $57 which provides unlimited access to all the videos for 31 days. That is a serious steal considering a single studio workout is $36.

Co-founder Tanya Becker works with a client

Sign up for online workouts pronto:  http://www.physique57.com/online-workouts.html Your swimsuit (and husband) will thank you later!

Michelle's Musings: Tips for Airplane Travel with Children

As I sit to write this personal post, I am filled with deep anxiety of a day coming up this week: the day I will fly with three boys under age six to visit relatives in Texas. The trip sounded well and good when I booked our tickets four months ago - several days filled with laughter, relatives and overdue catch-ups, but it's funny how mother nature blocks out the chaotic memories of travel with children! 

I've traveled with my boys over 10 times now and it never seems to get easier but that doesn't mean it can't be manageable!  Below I will share my list of the best ideas I've collected over 5 1/2 years of travel with kids:

1. Let your little ones burn off steam BEFORE boarding. Allow them to run, yell, somersault and jump before boarding your flight. They will burn off extra energy and be more tired on the plane - it's a two-for-one!
2. Snacks are critical. It's no surprise that children eat... A LOT and often. Don't get caught in an airport or on the plane without snacks that are good for chubby, clumsy hands. Keep in mind you don't want to pack something that smells very strongly in case it drops below your neighbor's seat. Some good ideas: berries, bananas, raisins, cheese cubes, nuts (if your child doesn't have an allergy), hummus wrapped in tortillas, cream cheese and jam sandwiches and carrot sticks. If you have enough time to include your children in the snack prep, they are more likely to eat them once on the plane.
3. Have an arsenal of distractions and then have back-ups for that arsenal! I have a 5 year old, 3 year old and 16 month old so when I pack, not only do I need several activities but they also need to cover a wide range of ages. My five year old is very happy with a fully-charged ipad with 2-3 movie options and several apps such as Sight Words or Angry Birds. My 3 year old is into dinosaurs at the moment. I already purchased a new T-Rex that I will hand to him the day we travel. New toys are guaranteed to receive at least an hour of attention. He will also have a dinosaur coloring book, stickers and tin foil. Yes, I know it sounds weird but he LOVES to wrap and unwrap other toys with the foil and stays focused for at least 45 minutes at a time. The baby loves flip books so I will bring several for him as well as a game I call "guess the relative." I place pictures of the relatives we are traveling to visit in a folder that I pull out and repeat the names to him. Hopefully this will make him a little more comfortable around the relatives that he does not see very often.
4. Don't forget special items. Each of my boys have a special blanket or lovey. These are critical during moments of change, challenge or stress. Some people think bringing lovies out in public is improper, but I am willing to bet they would rather see that than hear any or all of my boys screaming for 4 hours straight.
5. Load some new apps on your iphone or ipad.  Parenting has a fantastic list of 25 apps for children - we are huge fans. Check out the list here: Top 25 apps
6. Be prepared for take-off and landing.  We all know how uncomfortable our ears can be when taking off and landing. Help make it easier for your little ones by offering your older kiddos a piece of chewing gum (ages 4 years+). For the younger ones give them a bottle, sippy cup or water bottle filled with water to help pop their ears - the sucking action is what does the trick.
7. Splurge - buy the seat for your 0 - 24 month old if you can. Don't get me wrong, being able to place your baby in your lap and fly free is an AH-MAY-ZING deal but nine times out of ten your baby will not fall asleep. If you can purchase a seat and strap your baby's car seat in the chair, this frees up two whole hands to aid in soothing, distracting, serving and cuddling. Also, if the baby falls asleep and big brother needs something, you are free to help!
8. Last but not least - bribe bribe bribe (grown ups)!  One thing I never fail to bring along is a bag of Lindt Lindor Truffles and disposable foam earplugs (easily found at convenient stores). Why? To pass out to the grown-ups on the parameter of your seats, of course! I pass them out as everyone gets settled in their seats and take the opportunity to introduce my boys to them. Then, I emphasize that I have done my best to prepare the boys for travel and hope to have enough snacks and activities to make my neighbors' trip comfortable as well. This inevitably softens those around us so hopefully if the dreaded tantrum (or eek! tantrumS) happens, they won't be as tough or judgmental. Fingers crossed! Don't forget the flight attendants, too.

Safe travels, everyone! Happy holidays to you and your bébés!

Michelle's Musings: Gluten-Free Chocolate Orange Holiday Cookie Sandwiches

The smell of cookies baking during the month of December always brings me back to my childhood holiday memories; my grandmother and I used to spend every rainy afternoon perfecting all sorts of cookie recipes. Below I am sharing one of my all-time favs, Gluten-Freee Chocolate Orange Holiday Cookie Sandwiches! This is the perfect recipe to try the next time cold or wet weather keeps you and your little ones indoors. 

*A quick,fun fact about baking with kids: getting your little ones involved in the kitchen is a really GREAT way to introduce them to math. In no time at all fractions will be a...piece of cake!

Gluten-Free Chocolate Orange Holiday Cookie Sandwiches

Cookie ingredients:

• 1 cup unsalted organic butter, room temperature
• 2/3 cup sugar
• 1 cup Organic brown rice flour (Arrowhead Mills makes a great option)*
• 1 cup cornmeal
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 orange zested, plus 1 tablespoon fresh orange juice

*note: you can substitute regular all-purpose flour if gluten intolerance is not an issue

Cream filling ingredients:

• 1/2 cup unsalted organic butter, room temperature
• 3/4 cup powdered sugar
• 1/2 orange zested, plus 1/2 teaspoon fresh orange juice
• Small pinch salt

Directions:

Preheat oven to 350 degrees F.

To make the chocolate cookies, use an electric mixer to cream together the butter and sugar in a large bowl until fluffy.  In a separate bowl, stir together the flour, cornmeal, cocoa powder, baking powder, salt and orange zest.

Add the dry ingredients slowly into the butter mixture (1/3 at a time, stopping to scrape down the sides of the bowl) until thoroughly combined.  Place the dough on a sheet of plastic wrap and press down to about 1-2 inches.  Cover in plastic wrap and place in the refrigerator to cool for at least one hour, but not longer than one day.

Roll out the dough on a floured surface to 1/4 inch thick.  Quick kitchen tip:  Place a piece of plastic wrap on top of the cookie dough to roll it out so the dough does not stick to your rolling pin.  This saves lots of headaches!

Using a 2 inch round cookie cutter, cut out the dough.  Bake on a heavy baking sheet lined with a Silpat for 13 - 15 minutes.  Place the baking sheet on a wire rack to cool the cookies thoroughly before handling.  Be sure to use a spatula when lifting the cool cookies from the baking sheet.  They are delicate due to the cornmeal and can crumble unless handled carefully.

Next, to make the filling, combine the butter, powdered sugar, orange zest and salt in a bowl.  Cream the ingredients until thoroughly blended and fluffy.

To assemble the sandwiches, place about 1 - 2 teaspoons of the filling onto a cookie.  Top with another cookie and press down.  Serve immediately or store in an airtight container in the refrigerator for up to 2 days. (Although they probably won't last that long!)

Bon appetit to you and your bébés!

Michelle's Musings: Artwork, artwork, EVERYWHERE is artwork!

It's almost winter break in NYC - the sights, the smells, the very joy of the holidays is upon us!  When I excitedly pick up sons from their last day of school before break, I am thinking of all the cookie-baking, snow angel-making and relaxing we will be doing over the next three weeks. Then suddenly, my sons' teachers hand me a pile - a mountain really - of artwork from the past semester.  I think to myself, "What will I do with it all?  Shove it into a folder and hide it in the back of our storage closet, or leave it in the garage to yellow and crinkle?  Wait until the boys are asleep to drop it in the garbage can, then strategically cover it with more garbage so they never know that Mommy trashed their beloved scribble-scrabbles?"  Tell me...how can I, in my heart of hearts, throw away something as special as this apple tree my 5 year old made me that clearly should be displayed in the Museum of Modern Art?

Enter a genius idea, courtesy of my friend Kelen Bunner - make a photo book of the artwork!  Hang onto their artwork as it trickles (or floods) home over the semester and then photograph it.  You can use a handy-dandy website like Snapfish to upload your photos into an album.  Then just follow the super simple steps to turn your album into a gorgeous photo book, voila!  You end up with an amazing keepsake of your child's artwork.
















Best of all, it only takes around 20 minutes of your time...you can thank me later!