Vanilla Pumpkin – Homemade Baby Food Blog

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Homemade Baby Food Recipes – Pure as babies

Chocolate Raspberry Oatmeal

Since oatmeal is pretty much a daily staple at our house, we have to mix it up sometimes. I found this recipe for Chocolate Raspberry Oatmeal on Women’s Health Magazine and adapted it to use regular, old fashioned oats instead of instant oatmeal.

Ingredients

  • 2 cups soy milk (or regular milk, I find that soy milk sweetens oatmeal more than regular)
  • 1 cup oats
  • 1 cup raspberries, fresh or frozen
  • 1/4 cup semi-sweet chocolate chips (or 2 squares of baking chocolate, 1 ounce each)

Directions

  1. Mix all ingredients together in a small saucepan and cook on low for about 20 minutes, or until the oatmeal reaches a creamy consistency.
  2. Enjoy! Store unused portions in a tightly sealed container in the refrigerator for tomorrow.

Yields 2 cups.

Filed under: Berries, Fruit, Grains, Oatmeal, superfoods, , , , , , , , , , , , , ,

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, , , , , , , , ,

A Hurried, Sneaky Chef Mom’s Dream

First, I want to make a quick apology that I haven’t been posting much lately. Recently I lost my job (thank you economy!) and am working on some freelance projects to bring in a little income. My goal is to continue posting for chefs of both toddlers and babies. That said, onward!

While perusing Walmart a few weeks ago (yes I peruse Walmart occasionally since I don’t typically YoBaby Meals, Apple and Sweet Potatoshop there), I saw they are carrying the new Stonyfield Farm’s YoBaby 3-in-1 Meals. Yes, sneaky chef has arrived to the dairy case. The packaging boasts, “yogurt + fruit + veggies” and is certified organic. It comes in a 6 ounce container, which is the perfect size for my 2 year old. Basically the meals are plain yogurt with the fruit and veggie puree at the bottom. Stir it up and you’ve got a fruity and creamy delicious yogurt meal. As I’ve mentioned before, she has turned into an incredibly picky eater, and refuses to eat anything green, let alone green AND leafy.

Currently, the YoBaby Meals are available in Apple and Sweet Potato, Pear and Green Beans, and Peach and Squash. (Any of these combos sound familiar, baby food makers?) Little K likes any of them, but loves the Apple and Sweet Potato.

Not to be fooled by clever marketing, one question remains, how much fruit and vegetable puree is actually in this little cup of wonder? I emailed Stonyfield Farms and got a friendly and very timely response:

Thanks for reaching out to us regarding YoBaby Meals! Great to hear that your family is a fan of our latest baby yogurt ūüôā

In regards to your question, our current 6oz cup contains 2 tablespoons of fruits & vegetables, which is considered to be one serving for children 0-5 years old. (combined, not each).

Considering Little K will eat the entire cup with no hesitation or fight, I’ll take 2 tablespoons for fruits and veggies ANY DAY. Plus it’s pretty nice that YoBaby Meals cost about $1.

Let me just throw this out there: Dear Meijer, I usually shop at your stores but you’re not currently carrying YoBaby Meals. I’d love it if you did so I didn’t have to go to Walmart for a single item on my list. If you could fix that, it would be great, thanks! Love ya!

In all seriousness, do you shop at Meijer? Tell them you’d like to see YoBaby in their stores by sending them a message.

Disclosure: I have not been compensated, received payment, or accepted any product or service for this review. Please see this blog’s disclosure policy in full here.


Filed under: Apples, Around the Play Yard, baby, Best Of, Butternut Squash, Dairy, Fruit, Green Beans, No-Cook, Peaches, Pear, Reviews, Sweet Potato, Vegetables, Yogurt, , , , , , , , , , , , ,

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, , , , , , , , , , , ,

Butternut Squash Puree

Butternut squash is a fantastic source of both vitamin A and C, and just one vegetable can go a long way. Widely available in October and November, butternut squash has a sweet, creamy flavor, and is enclosed in a tough skin. Stored correctly in a cool, dry place, butternut squash will keep for 2-3 months.

You can serve Butternut Squash puree alone, or mix it with apple puree, carrot puree, applesauce, mashed banana, pumpkin, sweet potato, rice or homemade rice cereal, chicken or peaches. Baby K loves her Butternut Squash Puree with a sprinkle of cinnamon.

For a toddler, I’ve had success with mini bagel “pizzas”, that is, halve a whole wheat bagel, spread about a tablespoon or two of butternut squash puree over bagel, sprinkle with a little parmesan or asiago cheese, and bake for about 10 minutes.

To make the puree:

  • Preheat oven to 325 degreesButternut Squash
  • Wash butternut squash just before slicing
  • Carefully cut the vegetable in half lengthwise
  • Scoop out the seeds and fibrous strings
  • Using a small knife, carefully peel the skin from each half
  • Cube the remaining squash into about 2 inch cubes
  • Place cubes on a foil lined pan, and drizzle a little olive oil over the squash
  • You will probably have a pretty full pan, be sure to use a spatula and toss the cubes around making sure that all sides have a little EVOO
  • Bake for 45 minutes to 1 hour, using the spatula to turn the cubes occasionally.
  • Squash should be baked until tender.
  • Allow the butternut squash cubes to cool
  • Transfer to cubes to blender or food processor with about 1/2 cup of water
  • Blend away, adding water if necessary.
  • Pour into ice cube trays, cover and freeze immediately.

Photo credit to Rex_roof.

Filed under: Butternut Squash, Finger Food, food, Freezer Friendly, nutrition, Vegetables, , , , , , , , , , , , ,

Blueberry Cottage Cheese Pancakes

Sounds a little bizarre, I know, but give these a try, no syrup needed!

Ingredients

  • 1 cup cottage cheese
  • 1/4 cup whole wheat flour
  • 1/4 cup blueberries
  • 3 eggs, lightly beaten
  • 2 tbs vegetable oil
  • Cooking spray

Instructions

  1. Combine cottage cheese, flour, blueberries, beaten eggs and oil in a large bowl and mix well.
  2. Heat lightly sprayed skilled over medium heat.
  3. Pour 1/3 cupfuls of batter in to the skilled. Carefully flipping when bubbles appear on the surface.

Filed under: Blueberry, Dairy, Finger Food, Fruit, , , , , , , , , , , , , ,

Sweet Potato Minestrone

Filled with healthy antioxidants, this recipe makes enough minestrone to freeze for baby, or share with the entire family!

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large stalks celery, chopped
  • 2 1/2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 1 (28 ounce) can Italian-style diced tomatoes
  • 5 cups vegetable broth
  • 2 large sweet potatoes, peeled and diced
  • 2 large carrots, sliced thin
  • 6 ounces green beans, cut into 1 inch pieces
  • 5 cloves garlic, minced

Instructions

  1. Heat oil in a soup pot over medium-high heat. 
  2. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. 
  3. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. 
  4. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

Filed under: Carrots, Celery, Family, Freezer Friendly, garlic, Green Beans, Recipes, Sweet Potato, Vegetables, , , , , , , , , , , , , , ,

Veggie Patties

Toddlers love finger food and being able to pull apart and inspect their food. These veggie patties are easy, quick and healthy and are a big hit when served with a little tomato sauce or sour cream for dipping. This recipe makes 6-7 small patties.

Ingredients

  • 1 cup grated zucchinicarrot
  • 1 cup grated carrot
  • 2 eggs, beaten
  • 1/4 cup chopped onion
  • 1/2 cup wheat flour
  • 1 cup shredded cheddar cheese
  • 1 tb dried parsely
  • olive oil
  • tomato sauce (optional)

Instructions

  1. Using a mixing bowl, combine, zucchini, carrot, beaten eggs, onion, flour, cheese and parsely. Stir thoroughly.
  2. Heat a small amount of olive oil in a small skillet over medium heat. 
  3. Drop mixture into skilled by spoonfuls and cook for a few minutes on each side until golden.
  4. Serve with tomato sauce for dipping.

Photo credit to John-Morgan.

Filed under: Cheese, Dairy, Finger Food, Parsley, Zucchini, , , , , , , , , ,

40% of infants and toddlers have vitamin D deficiency. Should you worry? | LittleStomaks

I think all parents are concerned with making sure their babies receive enough vitamins and minerals to develop. This article,from Little Stomaks, is a great discussion of Vitamin D sources.

Filed under: Around the Play Yard, nutrition, , , ,

Kid Appeal: St. Patrick‚Äôs Day Green Mac-n-Cheese

I love this idea of sneaking spinach in mac-n-cheese from Food with Kid Appeal.

Kid Appeal: St. Patrick’s Day Green Mac-n-Cheese.

Filed under: Around the Play Yard, food, Grains, Pasta, Spinach, Vegetables, , , , ,

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