Vegan and Gluten-Free Red Bean Burgers

Red beans are also known as "kidney beans" due to their shape. They are not only a great protein source but are also jam-packed with iron. One cup of red beans holds 40% of the recommended daily intake for children. Unlike red meat, it does not have saturated fat so it is a much healthier option for your family.

Iron is essential to your little one's growth and development because it helps move oxygen from the lungs to the rest of the body. Worried about your children's iron levels? Here is a simple test: have your child hold his or her hand up, palm toward you. Gently push their fingers back away from you, keeping the palm in place. How pink are the lines on their palm? If they are white, it is possible they have an iron deficiency and you should see your pediatrician.

Red beans are also a great source of fiber. One cup has half the daily recommended intake for children - who knew? They even have more antioxidants than blueberries and cherries according to the US FDA. Sounds like you can't go wrong with this super food!

Vegan and Gluten-Free Red Bean Burgers

Ingredients:

• 3 cups organic red beans, rinsed and drained
• 1/4 cup vidalia onion, diced
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• Pinch of freshly cracked pepper
• 1/3 cup buckwheat flakes
• 2 tablespoons extra virgin olive oil, divided

Preparation:

1. In a skillet over low to medium heat, sauté onions in 1 tablespoon of the extra virgin olive oil until transparent, about 3-4 minutes. Remove from heat and place in a food processor.
2. Add 2 cups of the red beans, paprika, sea salt and pepper to the food processor. Pulse until thoroughly combined and transfer to a mixing bowl.
3. Add the remaining 1 cup of red beans and the buckwheat flakes. Using hands, combine all ingredients and form patties.
4. In the same skillet over low to medium heat, add the remaining tablespoon of extra virgin olive oil. Cook the patties until browned, approximately 6 minutes on each side.
5. Serve with lettuce, tomato, mustard, ketchup and gluten-free hamburger buns.

Yields 4 large patties or 6-7 sliders.  Bon appétit to you and your bébés!

Brilliant Buckwheat and Gluten-Free Apple Cinnamon Buckwheat Muffins

Petit Organics is excited to highlight buckwheat, which is an oft-overlooked option for those with gluten sensitivities. Don't let the name fool you, it does NOT contain wheat.

Despite many people thinking buckwheat is a cereal grain, it is in fact a seed.  Buckwheat is high in fiber, antioxidants and Iron.  Due to its high protein content, it is lower on the glycemic scale than rice, corn, or wheat.  Its mild flavor makes it an excellent gluten-free option for both cooking and baking. Buckwheat is also a fantastic addition to baby food purees; it adds wonderful texture for babies ages eight months and up.  It is unlikely to provoke an allergy which makes it a superfood for babies and children.

Gluten-Free Apple-Cinnamon Buckwheat Muffins

Just wait until you smell these muffins baking in your oven. These are the perfect power snacks for your little one. They are also an excellent addition at any grown-up breakfast table.

Ingredients:

• 1 cup quick oats
• 1 cup water
• 1 container PO Simply Apples (or 1/2 cup applesauce)
• 1/4 cup maple syrup
• 2 egg whites
• 1 cup buckwheat flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon white sugar

Preparation:

1. Preheat oven to 400F.
2. Fill a muffin tin with 12 paper baking cups and spray lightly with non-stick spray.
3. Combine the oats and water and set aside for at least 15 minutes.
4. In a medium bowl mix together the flour, brown sugar, baking powder, baking soda, salt, and 1/2 teaspoon of the cinnamon.
5. Add the PO Apples, maple syrup and egg whites to the oat/water mixture.
6. Combine the dry ingredients with wet ingredients, mixing until just combined.
7. Evenly divide the batter into the 12 baking cups.
8. Combine the rest of the cinnamon (1/2 teaspoon) with the white sugar. Sprinkle over the top of the muffins.
9. Bake for 10 minutes, remove from pan and cool on a wire rack.

Yields 12 muffins.  Bon appétit to you and your bébés!

FAQs on our Cold Weather Favorite: Butternut Squash!

Surprisingly, butternut squash is a fruit and is closely related to the cucumber (who knew?).  It is low in fat and high in fiber, making it an exceptionally healthy choice.  This gourd is known for its creamy consistency and mildly sweet flavor, making it an excellent choice for your foodie-in-training.

Butternut squash's most notable health perk comes from its vibrant orange hue.  The color signals its richness in beta-carotene, which helps support healthy lung development in babies.  Furthermore, by incorporating this fall favorite into your little one's diet, you can help reduce the risk of inflammatory diseases such as asthma.

Recipe of the Day for you and your Foodie-in-Training: Creamy and Healthy Butternut Squash Risotto Yields 4 adult servings 3 containers Petit Organics' Butternut Squash (or 1 small butternut squash, cooked and pureed) 1 1/4 cup brown rice (medium grain preferred) 2 teaspoons extra virgin olive oil 2 1/2 cup low-sodium vegetable broth 1 cup water Sea salt and freshly ground black pepper to taste 2 tablespoons grated Parmesan cheese (optional) Minced fresh sage (optional) Preparation Combine rice and olive oil, stirring to coat.  Cook in a medium saucepan on high heat, uncovered for about 12 minutes stirring constantly. Add 1 cup water to rice, bring to a boil, then simmer covered until all the water is absorbed.  Add 1/2 cup vegetable broth and stir until the liquid is almost completely absorbed.  Continue adding the broth in this way until the rice is thick and creamy and the kernels are tender. While risotto stands, warm butternut squash in saucepan for five minutes on low heat. Add the butternut squash, sea salt, pepper and cheese (optional) to the risotto.  Stir to combine and garnish with additional cheese and/or sage if desired.

Bon appétit to you and your bébés!