Friday, January 10, 2014

Fit Baby Food!

I figured since maybe I looked to others for guidance and did a ton of research on baby food while Kai was tiny, maybe other parents would like some recipes. I read recipes a good bit, to make sure I wasn't giving my baby something that would make him sick. We started feeding him solids just before he was 6 months old, and he was quite ready for it. I love making baby food. It is so incredibly cheap and easy, I can't imagine spending so much money on the jarred stuff at the store. Of course, I really love the convenience of the bags of food for when we are on the go or traveling to pop out when it's meal time and I have no way to prep food.

6-9 months: I usually prepared about 1 month or so worth of food, froze it in little cubes (I used a brand from New Zealand and can't remember the name of it, but ice cube trays are fine too), then popped them into a gallon sized bag and stuck them in the freezer until I was ready to warm them up.
pears, baked and pureed
apple baked and pureed (Red Delicious as they are apparently the most nutritious)
avocado mashed with banana
sweet potato, baked and pureed
green beans steamed and pureed (with skins)
butternut squash roasted and pureed

9 months +:
Pretty much anything you eat, cut into tiny pieces or mashed or pureed.
old fashioned rolled oats with mixed berries (breakfast)
red beans and rice with kale and mushrooms(recipe follows)
peas, carrots and sweet potato (recipe follows)
eggplant, zucchini, mushroom, spinach and red bell pepper mash up (recipe follows)
tuna, peas, and rice (recipe follows)
chicken and sweet potato with rice (recipe follows)

Red Beans and Rice:
1 can red kidney beans, drained
1 clove garlic, minced
1/2 cup vegetable broth
handful mushrooms
handful kale
pinch chili powder
black pepper
1/2 cup rice

Sautee the beans with garlic and broth for about 4 minutes, add the mushrooms and the rest of the ingredients excluding the rice for another 5 minutes or until mushrooms are soft and all of the liquid is absorbed. Add the rice at the end. Mash some so the beans and mushrooms are soft and not whole.

Peas, Carrots, and Sweet Potato:
1 sweet potato, baked, skin removed
bag of frozen peas and carrots

Steam the frozen peas and carrots until they are soft, about 5 minutes. You may want to mash this some in order to soften the carrots. Mix with sweet potato and store.

Eggplant, Zucchini, and the rest of the kitchen sink:
Chop the vegetables into small pieces, then steam until tender. Store and serve.

Tuna, Peas, and Rice:
1 can tuna
1 bag peas
1/2 cup vegetable broth
1 cup rice, cooked

Sautee the tuna with peas and broth until peas are tender, about 5-7 minutes. Stir in rice and store.

Chicken and Sweet Potato with Rice:
I either use the crockpot for this or the oven, whatever you prefer. If using the crockpot, throw in 3 organic chicken breasts, 1 cup broth of choice, 1 cup water, 2 sweet potatoes and green beans or vegetable of choice. Set the crockpot to high and cook for 4 hours, or until chicken is cooked through. Bigger chicken breasts will take much longer to cook through. Either chop or puree the finished product and store.

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