Vanilla Pumpkin – Homemade Baby Food Blog

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Homemade Baby Food Recipes – Pure as babies

Lentil Vegetable Soup

Lentil Veggie Soup is most appropriate for babies at least 9 months, and can be made in a saucepan or a crockpot!

Ingredients

  • 3 cups water
  • 1/3 cup dried lentilsĀ 
  • 1 cup organic vegetable stock
  • 1 medium organic carrot, diced
  • 1 medium organic yellow potato, diced (could also substitute sweet potato or winter squash)
  • 1 stalk of organic celery, chopped
  • 1/2 cup organic tomato sauce
  • 1/2 tsp of dried basilĀ 

Instructions

  1. In a large saucepan, combine water, lentils, vegetable or beef stock, carrot, potato and celery.
  2. Bring to a boil, reduce heat and simmer, covered for about 4-45 minutes. (may need to add a little more water)
  3. Add tomato sauce and basil and heat until thoroughly warm
  4. Remove from saucepan, blend or puree if needed

FREEZER FRIENDLY

  1. Pour into ice cube trays
  2. Cover and freeze overnight

Filed under: Basil, Freezer Friendly, Herbs and Spices, Legumes, Lentils, nutrition, , , , , , , , , , , , , , , , , , , , ,

Avocado Mash

Avocados are considered superfoods, and one of the most easily digestible protein and healthy, unsaturated fats. They provide the perfect ratio of protein, fat and carbohydrates, all in one fruit. Unsaturated fats are helpful to baby’s developing brain and central nervous system. Additionally, avocado requires no cooking, and boasts the simplest prep process of all of the baby foods I’ve tried, except bananas of course.

Ingredients

Avocado halves

Avocado halves

  • One ripe avocado
  • Lemon juice (if you plan to store in freezer)

Instructions

  1. Using your hand, roll avocado around on prep surface to aid in peeling
  2. Slice in half
  3. If you’re going to use only half, leave the pit in the half you are storing and cover tightly with plastic wrap.
  4. To remove pit, stick a knife in the pit, twist a little, and pull out pit
  5. Remove flesh from avocado skin using a fork
  6. Mash avocado flesh and serve

Avocados are best frozen in slices, dipped in a little lemon juice to prevent them from browning.

Avocado Combinations

Ripe avocados

Ripe avocados

  • Mashed banana
  • Pureed pear
  • Pureed apple
  • Yogurt (if baby is eating dairy)
  • Crushed whole grain crackers and basil (for older babies accepting of more inconsistent textures)

Filed under: Apples, Avocado, baby, Banana, Basil, food, Freezer Friendly, Fruit, nutrition, Pear, , , , , , , , , , , , , , , , , , ,

Carrot and Parsnip Puree

I saw this recipe on Food Network some ago and just now tried it a few weeks ago. It was so easy to prepare and customize, as there are several herbs you can add to provide variety. Edit 11/18/09 – Now that I have a toddler, I just steam the sliced carrots and parsnips, or throw them in the Baby Cook. When after they’re steamed, I sprinkle with parmesan cheese. Unfortunately right now, the parmesan cheese is the only way she’ll eat her veggies! You could also melt a little butter and toss the steamed veggies with the butter and/or herbs in the recipe below. Good luck!

Ingredients

  • 2 cups carrots – cleaned, peeled, sliced
  • 1 cup parsnips – cleaned, peeled, sliced
  • Dill weed or basil (optional)

Steps

  1. Combine carrots and parsnips in steamer
  2. Steam on MED for about 30 minutes, or until vegetables are very soft
  3. Remove from steamer and allow to cool
  4. Add about 1 cup of water (more or less to reach desired consistency)
  5. Blend carrots and parsnips until desired consistence is reached
  6. Serve, or pour into ice cube trays, cover and store for up to 3 months
  7. When serving, consider adding a bit of dill weed or basil for variety and exposure

Filed under: baby, Basil, Carrots, Dill, food, Freezer Friendly, Herbs and Spices, Medley, nutrition, Parsnips, Vegetables, , , , , , , , , , , , ,

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