* The American Academy of Pediatrics recommends waiting to introduce nuts
to a child who has food allergies or a family history of allergies until he is 3.
Time: 20 minutes
Recipe:
Over low heat, cook 1⁄3 cup creamy peanut butter, 1⁄3 cup water, 2 teaspoons low-sodium soy sauce, 2 tablespoons honey, 1⁄4 teaspoon ground ginger and 2 teaspoons chopped parsley for 5–10 minutes. Toss with 6 cups cooked whole-grain rotelli, 3⁄4 cup steamed broccoli and 1⁄3 cup shredded carrot; serve. Makes 4 cups.
Per toddler serving: (1⁄2 cup) 162 calories, 5 g protein, 23 g carbohydrate, 5.5 g fat (1 g saturated fat), 102 mg sodium, 157 mg potassium, 20 mg calcium, 1 mg iron, 1,520 IU vitamin A, 3 g fiber.
Writer Stacy Whitman, who lives in Sun Valley, Idaho, with her husband and 1-year-old son, eats PB&J at least once a week. Kim Galeaz, R.D., C.D., is a nutrition and culinary consultant in Indianapolis.
This quick dish for the entire family is a tasty way to sneak in veggies.
