Here are some New Year's Resolutions from our Fresh Baby team. We thought it would be fun to share them with you. 

Cheryl Tallman, Founder, Fresh Baby :  

Get more exercise: Roger (hubby) and I joined a gym. Monday through Friday, we drop off Spencer at school and head to the gym. We work out for about 30 minutes and are at the office before 9AM. We already notice that we are stronger, have more energy, and look better too! Once winter passes, I would like to freeze our gym membership and get outside more with the family – ride bikes, walk and play more golf.

In the kitchen: I would like cook with olive oil more and use less butter. Serve whole grains more often, and try a larger variety of greens (kale, collard greens, chard, etc…). I am also looking forward to learning how to use the Crock-Pot that I got for Christmas

Rose Straebel, Marketing and Sales: After eating way too many indulgences throughout the majority of December, I started out the New Year with a five-day cleanse: no refined sugar and lots of veggies, juices and smoothies. My husband did it with me, which certainly helped me stay on track. Our joint resolution is to do a three-day cleanse every season, or four times a year.

My personal resolutions for staying fit and healthy are to:
1. Count my blessings everyday - mental health must always be considered in the mix!
2. Make 80 percent of my meals vegetarian
3. Ride my horses and go for runs with our yellow lab as much as possible


Angela Ferrigno, Warehouse and Fulfillment: Both my husband and I have made a challenge for ourselves to eliminate all processed foods and eat only items with real and/or whole food ingredients. This meant throwing out many items in our house including condiments, peanut butter, margarine and even our jelly. When I started reading labels more closely I was shocked to see how many foods had corn syrup, hydrogenated oils and a slew of ingredients I couldn’t pronounce. I started purchasing other items as well just out of curiosity to see a difference in taste, and was amazed at how much better certain things tasted. The items weren’t necessarily organic, but everything is unprocessed and is made with all natural ingredients. This is what sparked the idea for me. If these items tasted better because they were all natural, then they had to be much better for my health as well. Everything tastes so much better, and my husband says he doesn’t feel as bloated all the time. Regardless of the physical improvements, I just feel better overall knowing that I’m eating real food instead of chemicals.

Cindy Hall, Client Services: I think that my resolution would be to each fresh vegetables or fruit with every meal. I usually try to do this but haven’t always made a conscious effort.

Becky Doan, Account Management:  My resolutions consist of making small changes in my diet and what I buy at the grocery store. I like to have almonds on hand for a fast snack. Almonds at the Fresh Baby office are a hot commodity. They go like candy! I try not to eat after 7 pm and have lots of fruit in the house for my teenagers.

Nannette Melamed, Media Director:  To eat more fresh food. To try different fruits and vegetables and different ways to prepare them.

Rice can be a little tricky to cook perfectly. Here are a few tips from the U.S. Rice Federation that will help you out:

• Accurately measure rice and liquid.
• Set timer to prevent under or over-cooking.
• Keep lid on pot during cooking to prevent steam from escaping.
• Rice triples in volume. Use cookware appropriate for the amount of rice you are preparing.
• Do not stir. Stirring releases the starch, resulting in rice that is sticky.
• At the end of cooking time, remove lid and test for doneness. If rice is not tender or liquid is not absorbed, cook 2 to 4 minutes longer.
• When rice is cooked, fluff with fork or slotted spoon to allow steam to escape and keep the grains separate.

For those who plan ahead, soaking brown rice overnight cuts the cooking time dramatically. Soak the rice in the measured amount of water you'll need to cook it, and cook it in the same water, adding more if necessary. DO NOT drain the rice after soaking it, nutrients will be lost.

And for those who do not like to cook rice, you can pick it up from your local chinese restaurant. Almost all chinese restaurants offer a choice of white or brown rice.

Here are some creative and tasty ideas for adding brown rice to your familiy meals:

Never serve a boring side dish ever again. Adding a few simple ingredients to brown rice will put a gourmet spin on any family dinner. After your brown rice has been cooked, and while it is still in a hot pan, try adding any of these ingredients:

• Chopped cilantro, parmesan and lemon zest with 2 Tbsp olive oil.
• Chopped mango, black beans, 1 Tbsp lime juice, and 1 Tbsp olive oil
• Chopped, cooked shitake mushrooms, green peas, sesame seeds (or a drizzle of sesame oil) and 2 tbsp. olive oil
• Chopped tomatoes, scallions 1Tbsp lemon juice, and 1 Tbsp Olive oil
• Chopped pineapple, cilantro, and 2 tbsp coconut milk
• Chopped cooked carrots, sliced almonds, and fresh parsley, ad 2 Tbsp olive oil
• Creamed spinach, crumbled gorgonzola, and chopped walnuts
• Chopped cooked broccoli, cubed firm tofu, 1 Tbsp soy sauce, and 1 Tbsp olive oil

Don't throw out leftover rice. It is great to have on hand for stirring into soups and broths. You can also use it to make terrific salads, here are two simple recipes:

Veggie Brown Rice Salad

• 2 cups cooked brown rice
• ½ cup corn kernels (roasted is a nice touch)
• 2-3 seeded, chopped plum tomatoes
• ¼ cup chopped green and red pepper
• 2-3 chopped green onions
• ½ cup shredded Monterey jack cheese
• 1 garlic clove, minced
• 2 Tbsp lime juice
• ¼ cup olive oil
• 1 teaspoon red pepper flakes (optional)

Toss all ingredients in a bowl, add salt and pepper to taste, and serve.

Fruity Brown Rice Salad

• 2 cups cooked brown rice
• 2 apples, peeled, cored and chopped
• ¼ cup chopped pecans
• ¼ cup dried cranberries
• 1 cup vanilla or lemon yogurt
• ¼ cup of honey
• 2 Tbsp lemon juice

Toss all ingredients in a bowl and serve.

-- www.FreshBaby.com

Soup is a terrific meal for toddlers. Smooth soups or broths are the best starters soups, because their textures are easily managed in the mouth. Soup also offers a great opportunity to develop "spoon" skills. For those less patient or more hungry, serve soup in a cup and sip away. Never serve soup hot, always room temperature or slightly warm.

Ingredients: 
1 head of cauliflower, cored, and chopped into florets
1 medium potato, peeled and diced
4 cups vegetable broth or chicken broth
1/2 teaspoon herbs de provence (or a pinch of each rosemary, parsley, oregano, and thyme)

Instructions: 
Place all ingredients in a large soup pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes. Pour in batches into a blender, being careful not overfill the blender. Puree until smooth. You can also use a hand blender to puree the soup right in the pot. Serve.

-- www.FreshBaby.com

The bright orange color of butternut squash is a seasonal addition to your holiday meal. For families with babies over 8 months old, this soup can be easily made into baby food by thickening it with mashed rice, potato, or baby cereal. 

Ingredients:

• 1 Large or 2 small butternut squash (4 lb)
• 20 garlic cloves ,peeled
• 2 Tbsp. olive oil
• ¼ cup water
• 4 cups (32oz.) chicken broth
• 1 can (12oz.) coconut milk or 1 cup half & half
• 1 tsp. tarragon
• Salt and Pepper, to taste
• Zest of 1 lemon, finely grated
• Chives or Parsley, chopped as garnish (optional)

Directions:

Preheat oven to 350° F. Cut the squash in half lengthwise and remove seeds and fibers. Using a vegetable peeler or a paring knife, remove the skin from the squash and cut the flesh into 1-inch thick slices.

In a roasting pan, combine the squash and garlic cloves. Sprinkle with salt and pepper. Drizzle with olive oil and toss with a spoon until well coated. Pour in the water. Roast, stirring occasionally, until the squash and garlic are soft and golden, about 50-60 minutes. Add a bit more water if the squash begins to look dry or scorched. Remove from the oven and set aside to cool slightly.

Combine roasted squash and garlic with 2 cups of the stock in a blender or food processor. Puree until very smooth, about 1 minute. (You may need to work in batches to prevent overflowing the blender). Transfer the puree to a large soup pan. Stir in the remaining soup stock, coconut milk (or Half & Half), tarragon, and lemon zest.

To serve, warm soup thoroughly and ladle into soup bowls. Sprinkle with chopped chives or parsley.

Makes 8 servings

Note: Can be made 1-2 days ahead of time and stored in the refrigerator or frozen up to 2 months.

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• 1/2 gallon apple cider
• 1 quart cranberry apple juice
• 1/2 cup orange juice
• Juice of a lemon
• 8-10 whole cloves
• 4 cinnamon sticks
• 1/4- 1/2 cup sugar, to taste

It’s best to make apple cider a day ahead. Heat all of the ingredients in a large pan and stir them in until the sugar melts. Refrigerate overnight. When ready to serve, reheat and ladle into cups. Cloves and cinnamon sticks are only for flavor, so avoid putting them into the cups.

-- www.FreshBaby.com

A festive drink for the Holiday season. One the whole family will love. An adult version may include a shot of brandy to warm the bones after a big day playing in the snow.

Ingredients:

• 1 pear peeled, cored and cut in chunks
• 1 cup of egg nog (dairy or soy)
• 2 ice cubes cracked
• Dash of cinnamon

Directions:
Place all ingredients in blender. Blend at high speed for 15 seconds. Makes 2-3 kid-size servings, or 1 1/2 cups.

-- www.FreshBaby.com

Here are two quick, simple date appetizers that are unique and taste great!

Dates Wrapped in Bacon:You’ll need pitted dates, blanched whole almonds, bacon strips cut on half, and toothpicks. Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 15-18 minutes or until bacon is crisp and done. Remove to rack or paper towel; drain. Serve warm.

Blue Cheese Stuffed Dates: You’ll need whole dates (pitted), blue cheese, cream cheese and chopped walnuts. Start out by making a cheese mixture of equal parts blue cheese and cream cheese. Mix the cheeses together until smooth (you may need to add a little water to develop a smooth texture). Using a teaspoon, stuff the dates with the cheese mixture. Place the stuffed dates on a platter and sprinkle with chopped walnuts. Chill for 20 minutes and serve.

-- www.FreshBaby.com

Here are a few ideas to serve up a Holiday Dinner for your baby:

Baby’s Age: about 6 months:

Common first food purees that have a Holiday Flavor

• Sweet Potatoes
• Squash (this includes pumpkin)
• Green Peas
• Apples
• Pears

Recipe: Apple or Pumpkin Cutie Pie

For the “crust”: combine a crushed graham cracker with oatmeal cereal and breast milk (or formula) in a small bowl

For the pie filling:

• Pumpkin Cutie Pie: Combine Pumpkin Puree (from scratch or 100% pumpkin from the can) and apple puree. Spoon this mixture over the cereal crust. Refrigerate until ready to serve.
• Apple Cutie Pie: Combine apple puree with a dash of cinnamon. Spoon this mixture over the cereal crust. Refrigerate until ready to serve

Baby’s Age: 7-12 Months:

Turkey (2 options):

1. Pureed:  Puree chopped turkey and a little chicken broth in a blender
2. Finger food: chopped in small pieces

Roast Beef (2 options):

1. Pureed:  Puree chopped roast beef and a little beef broth in a blender
2. Finger food: chopped in small pieces

Note:  Use broth or soup stock instead of gravy to puree your baby’s meals.  Gravy tends to be high in fat and salt. 

1-Dish Casserole Ideas:

Make a yummy casserole by combining vegetables, fruits, and meat together to make one-dish meal.  Depending on your baby’s feeding skills, choose the appropriate texture for these meals: smooth puree, lumpy (fork mashed) or finger foods.

Gobble Gobble Casserole:

• Peas, mashed potatoes and turkey
• Apples, mashed sweet potatoes and turkey
• Broccoli, cauliflower and turkey

Roast Beast Feast:

• Green beans, mashed potatoes and roast beef
• Corn, green beans and roast beef
• Asparagus, mashed potatoes and roast beef

Baby’s Age: over 12 Months:

If your baby has been introduced to most foods and is ready to enjoy the feast like a big kid, here are few tips:

1. Take a quick taste of each food before putting on your child’s plate and make the determination if the flavor is appropriate for your child’s palate.
2. Avoid foods that may contain ingredients that are choking hazards
3. If your child has not been introduced to high-allergen foods such as nuts or eggs, ask the chef about the ingredients of foods in advance of the meal.

Planning your baby’s meal:

If the Holiday dinner is at your house, you can prepare your little ones meal right alongside the rest of the family’s.  Simply remove foods you would like for your baby before adding seasonings, butter and salt. Then make the appropriate texture (i.e. puree or mash) for your baby.

If you are the guest of another family, you can bring the fruits and vegetable for your baby in a small tote bag.  Simply add the main course, such as turkey or roast beef before the meal begins.  If you plan to puree the main course, bring a small amount of broth (chicken of beef) with you in the tote bag. 

-- www.FreshBaby.com

Homemade foods have always been healthier than processed, prepared, or restaurant meals which are generally much higher in fat, salt and calories than home cooked foods.  Eating too much of these unhealthy foods can pack on the Holiday pounds and slow your kids down at school.

But let’s face it, the days leading up to the holidays are hectic. Getting a home cooked dinner on the table during the holidays may seem to be an impossible feat, but here are few tips to ease the burden of getting dinner on the table during the hectic holiday season:

• The holidays are a great time to entertain with friends. Make dinner at home a reason to get together.  Team up with a friend and have a family dinner at their house one night and switch to your house on another. Divide up the menu between families and have each family bring a dish.
• The Holidays are a great time to make family memories. Get closer to your kids. Invite them into the kitchen and teach them a few things about cooking. It’s a life skill that they will certainly thank you for some day. Some of the meals you make together can become family traditions for Holidays to come!
• Invest in a slow cooker. This is fabulous machine for busy families on-the-go. A slow cooker allows you to make simple, one-dish meals in a snap.  Simply prep the ingredients in the morning, turn the slow cooker on and come home to a delicious ready-to- eat dinner.
• Make foods in advance and freeze them in family sizes and individual servings too. Have some fun and cook with a friend, double each other’s recipes, and split up the meals for both families.
• The clean and prep is often the most time consuming part of cooking. Buy pre-washed veggies in the produce section of stores. The “open and steam” convenience of these pre-washed products is great.
• Serve “no cook” side dishes with your dinners.  Apples, pears, avocadoes, tomatoes are just few foods that don’t need to be cooked and taste great all by themselves. A fruit or veggie plate makes a terrific side dish.
• Plan on Holiday leftovers. Don’t spend all your time in the kitchen cooking just one big feast. Make enough food to make several “leftover meals”.  Happy cooking…and Happy Holidays!

-- www.FreshBaby.com

This is indeed an indulgence! Every year at holiday time, my mom used to make rum cakes. These cakes were made as gifts for my dad's biggest clients. Her rum cakes were famous and a delightful indulgence that was greatly appreciated by the prestigious group of recipients.  Clients would call my dad and drop hints before the holidays to ensure they would still be on the “Rum Cake List” – many of them requested the recipe and they all raved about them.  Enjoy!

• 1 box yellow butter cake mix (Duncan Hines)
• 1 small box instant vanilla or French vanilla pudding
• 1/2 cup water
• 1/2 cup oil
• 1/2 cup rum
• 4 eggs
• 1 cup pecans (copped or halves)

Glaze:

• 1 stick butter or margarine
• 1 cup sugar
• 1/2 cup rum

Directions:

Preheat oven to 325 degrees. Grease and flour a bundt pan and cover bottom with the pecans. Combine cake mix, pudding mix, water, oil, eggs and rum.  Follow the directions on the cake box for combining the ingredients using a mixer. Pour the cake batter into the bundt pan and bake one (1) hour. While the cake is cooking make the glaze.

To make the glaze, cook all ingredients in a small saucepan over medium-high heat for 2-3 minutes. Stir constantly.

Remove the cake from the oven and prick the cake in several places with a long-tined fork or chopstick. This will allow the glaze to soak in better.  Pour the hot glaze over the cake (still in the pan) as soon as it is removed from oven. Let the cake stand in pan 30 minutes then remove from pan.

www.FreshBaby.com