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Arlee Taylor
 This is a great first-stage solid food for babies. INGREDIENTS
INSTRUCTIONSAdd ingredients to Twister jar, and place lid on jar. Hold lid with one hand, and with other hand, select Speed 5. Run for 40 seconds or until smooth, turning the lid counterclockwise during blending. Press “Pulse” or “X” to stop. VARIATIONSTo make this recipe a second- or third-stage food, decrease the blending time to achieve desired texture. NUTRITIONAL INFORMATIONServings 12
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| 4 c | steamed broccoli florets, divided |
| 1 c | vegetable broth |
| 1 c | water |
| ¼ tsp | kosher or sea salt |
| ⅛ tsp | ground black pepper |
| ⅛ tsp | ground nutmeg |
| 3 oz | cheddar cheese, roughly chopped |
Add 3½ c broccoli florets and remaining ingredients to WildSide or FourSide jar and secure lid. Select “Soup.” Add remaining ½ c broccoli florets to jar and secure lid. Pulse 3–5 times or until broccoli florets are desired size.
Add a pinch of crushed red pepper for a little kick.
Servings 4
Serving Size 1 c
Calories 120
Fat 7 g
Saturated Fat 5.5 g
Cholesterol 22 mg
Sodium 534 mg
Carbohydrates 5 g
Fiber 2 g
Sugar 2.5 g
Protein 6.5 g
Ingredients:
¾ C warm water
2 tsp dry-active yeast
1 Tbsp granulated sugar
1 ¼ C all-purpuse flour
1 C whole grain spelt flour
1 tsp kosher salt
5 Tbsp olive oil, divided
Cornmeal for dusting
Preferred toppings*
Directions:
Add water, yeast and sugar to WildSide jar and secure lid. Press “Pulse” 2 times and allow yeast to proof 5-10 minutes. Combine all-purpose and whole grain flour in separate bowl and set aside. Add 3 tablespoons oil, salt and 1/3 of flour to jar and secure lid. Press “Pulse” 2-3 times. Add next 1/3 of flour to jar and secure lid. Press “Pulse” 3-5 times. Add remaining flour and secure lid. Press “Pulse” 8-10 times until all flour is incorporated and a dough ball forms. Allow dough to rise in jar with lid secure until doubled.
Preheat oven to 425°F and heat baking stone or pan in oven. Roll out dough to ½-inch thickness. Sprinkle cornmeal on another baking sheet or lightweight wooden board; place rolled-out dough on cornmeal. Brush dough with 2 tablespoons oil, dimple dough by pressing fingertips into dough and sprinkle with desired toppings. Let dough stand 20 minutes. Slide focaccia dough from cornmeal covered surface by wiggling it gently onto the heated baking stone or pan. Bake in oven until golden brown and done, approximately 12-15 minutes. Serve warm or at room temperature to accompany dinner or to use as sandwich bread.
*Focaccia, like pizza, is a flatbread that has an unlimited number of topping possibilities. In its most simple form, focaccia can be topped with olive oil and medium coarse salt. Some other ideas include: minced garlic, capers, marinated artichokes, Kalamata olives, sun-dried tomatoes, sautéed or caramelized onions, sweated eggplant, pancetta or bacon, Parmesan or Asiago cheese, lemon zest, basil, thyme and rosemary.
Note: If you do not have spelt flour on hand, you can substitute with whole wheat flour or entirely use all-purpose flour.
Nutrition info per serving:
CAL 210
FAT 9 g
SatFAT 1 g
CHOL 0 mg
SODIUM 240 mg
CARB 27 g
FIBER 2 g
SUGAR 2 g
PROTEIN 4 g
Ingredients:
½ C Water
1 banana
1 orange, peeled*
1 pear, quartered and cored
2 C spinach or preferred leafy greens
1 C ice cubes
Directions:
Add ingredients to FourSide jar in order listed and secure lid. Select “Whole Juice” and serve.
*Before peeling orange, use a paring knife to remove some of the zest to add to your blend.
Yields 28 fl oz. Servings 2.
Nutrition info per serving:
CAL 141
FAT .8 g
SatFAT 0 g
CHOL 0 mg
SODIUM 24 mg
POTASSIUM 623 MG
CARB 35 g
FIBER 6 g
SUGAR 14 g
PROTEIN 2 g
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Ingredients:
½ C fat-free greek yogurt
4 oz Neufchatel cheese
2 chunks onion, approximately ¼ cup
1 jalapano pepper, cored, quartered and seeded*
1 tsp fresh lemon juice
½ tsp kosher salt
½ tsp garlic powder
½ tsp paprika
¼ tsp ground black pepper
½ lb shrimp, peeled, deveined and steamed
Directions:
Add all ingredients except shrimp to FourSide Jar, slightly push ingredients down and secure lid. Press “Pulse” 4–6 times in order to chop jalapeño and onion. Remove lid and stir. Add shrimp to jar and secure lid. Press “Pulse” 3–5 times until desired consistency is reached.
*To kick up the heat of this dip, reserve some of the seeds and veins from the jalapeños to add before blending.
For tomato cups, slice off 1⁄2” from top of each vine-ripened tomato. With small spoon, gently scoop out and discard pulp to create hollow shell. Turn tomatoes upside down on large plate lined with paper towel to drain tomatoes while preparing the dip. Once drained, fill tomato cups with dip.
Nutrition Info:
Servings 7
Serving Size . cup
Calories 80
Fat 4 g
Saturated Fat 2 g
Cholesterol 45 mg
Sodium 160 mg
Carbohydrates 2 g
Fiber 0 g
Sugar 1 g
Protein 7 g
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