Vanilla Pumpkin – Homemade Baby Food Blog

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Homemade Baby Food Recipes – Pure as babies

Pumpkin Waffles by Weelicious

Ok, you all know how I feel about pumpkin. We love it in oatmeal and soup, Little K still loves it as a puree. Catherine at Weelicious posted a recipe for Pumpkin Waffles which of course I had to try. Delicious! They are indeed as good as they look in the photo. I served them for breakfast and K was hooked. She asked for them again at dinner and I used Catherine’s suggestion of making a sandwich. I sliced one waffle in two and made a sandwich using about a tablespoon of cream cheese and thinly sliced apples.These would also be fantastic as finger food or a snack for younger, self feeding babies (torn into small pieces, of course).

Great recipe, I’ll definitely be making a batch to freeze for quick, healthy meals.

Filed under: Finger Food, Freezer Friendly, Pumpkin, Snack, , , , , , , , ,

Pumpkin Oatmeal

I’ve recently roasted a few pumpkins and pureed them for use in baby foods and probably a few breads and cookies in the next few months. My toddler loves oatmeal, and even though we have been using apples primarily, we’ve started using pumpkin, both roasted and canned. She now asks for “punka” almost every morning! Great way to get baby some veggies first thing in the morning. First time roasting pumpkin? Click here to read instructions.

Ingredients
1/2 cup old fashioned oats
1 cup soy milk (or you can use regular cow’s milk)
1/3 cup pumpkin puree (if you’re using puree that you’ve stored in ice cube trays, 1/3 cup equals 5 tablespoons plus 1 teaspoon, so use either 5 or 6 cubes since a cube is roughly a tablespoon. Either way, you really can’t go wrong here.)
1/2 tsp ground cinnamon (or pumpkin pie spice, note that if you’ve already spiced your pumpkin cubes using this recipe, you don’t need the ground cinnamon)

1/2 tsp agave nectar (in a pinch, you can use honey or brown sugar to taste)

Instructions
Combine all ingredients in a small saucepan and stir. If you’re using frozen pumpkin puree cubes, just throw them in frozen
Heat over medium heat, stirring consistently about 8-10 minutes or until desired consistency is reached.

I’ve found that this makes about 3 meals for my little one, each about 3/4 cup. Enjoy!

Filed under: Cinnamon, Dairy, Grains, Herbs and Spices, Oatmeal, Pumpkin, Uncategorized, Vegetables, , , , , , , , , , , ,

Baby’s First Thanksgiving Meal

Thanksgiving from a jar? Not with these easy and nutritious meal plans. Enjoy!

Turkey with Cranberry Sauce

Ingredientscranberry

  • 1 slice of cooked turkey
  • 1/4 cup cranberry sauce (recipes)

Instructions

  1. Combine slice of turkey and cranberry sauce
  2. Puree in blender, food mill or food processor
  3. May need to add a little water to reach desired consistency
  4. Warm and serve

Serve with one of the following

Filed under: Avocado, baby, Baked Bites, Carrots, Cinnamon, Finger Food, food, Fruit, Herbs and Spices, Holiday Menu, Medley, nutrition, Parsnips, Pear, Proteins, Pumpkin, Sweet Potato, Thanksgiving, Turkey, Vegetables, , , , , , , , , , , , , , , , , , , , , ,

Sugar and Spice and Everything Nice

One of the many benefits of homemade baby food is versatility. Once baby has been exposed to herbs and spices, a single ingredient recipe can take on a multitude of culinary experiences. Although it is not recommended to add sugar or salt to baby’s food, the use of many common spices are a great way to help baby expand her familiarity with different tastes and learn to enjoy natural flavors.

I usually wait to add spices and herbs until right before serving instead of when freezing or storing. That way if I find something baby really likes (or doesn’t), I can tailor meals to her preferences and continually try new combinations.

Most pediatricians recommend waiting until 8 months to introduce spices, and keep in mind the 4 day rule. As always, please discuss the introduction of any new food, herb or spice with your baby’s doctor.

A few combinations to get you started:

Vegetables:

  • Sweet Potatoes – Cinnamon, ground cloves, nutmeg, vanilla*, pumpkin pie spice
  • Pumpkin – Cinnamon, nutmeg, ginger, ground cloves, vanilla*, pumpkin pie spice
  • Carrots – Basil, garlic, cinnamon
  • Green Beans – Garlic
  • White Potatoes – Garlic, dill, anise
  • Butternut squash and winter squash – garlic, ground cloves

Fruits:

Rosemary

Rosemary

  • Apples – Cinnamon, vanilla*
  • Bananas – Ginger, lemon zest
  • Pears – Ginger, vanilla*
  • Blueberries – vanilla*
  • Peaches – vanilla*

Grains:

  • Oatmeal – Cinnamon, vanilla*, nutmeg
  • Pasta – Oregano, basil, parsley

Meats:

  • Chicken – rosemary, cinnamon and coriander, garlic, basil, lemon zest, parsley, sage, thyme
  • Turkey – garlic, basil, parsley, sage, thyme

Dairy:

  • Plain yogurt – vanilla*, mint

*An important note about vanilla

Vanilla extract contains on average 35% alcohol, used to stabilize and preserve the flavor. Make sure you’re using natural vanilla flavor or a dash of ground vanilla beans.

Have you found any winning combinations? Let me know!

Filed under: Apples, baby, Banana, Butternut Squash, Chicken, Cinnamon, Coriander, food, Fruit, Ginger, Herbs and Spices, Medley, Nutmeg, nutrition, Parsley, Pasta, Peaches, Pear, Proteins, Pumpkin, Sage, Sweet Potato, Turkey, Vanilla, Vegetables, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

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