Vanilla Pumpkin – Homemade Baby Food Blog

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Homemade Baby Food Recipes – Pure as babies

Steamed Parmesan Carrots and Parsnips: Beaba Babycook Recipe

I also have a puree version of this recipe here for younger babies. Beaba Babycook fans, I know you’re out there!! I’m working on a page listing all of the Babycook recipes so check back soon. Thanks for visiting! If you have a Beaba Babycook recipe you’d like to share, please let me know by emailing me at vanillapumpkin at ymail dot com. Thanks so much!

Ingredients

  • One carrot, washed, peeled, sliced
  • 1/4 cup of parsnip (about a quarter of a parsnip) , washed, peeled, sliced into bite sized pieces
  • 1/2 tbs parmesan cheese

Instructions

  1. Place sliced carrot and parsnip in steaming basket of Beaba Babycook, or steam them in a steamer, or place them in the microwave in a bowl of water or chicken broth for about 10 minutes. If you’re using your Babycook, fill the water reservoir.
  2. Remove veggies, sprinkle with parmesan cheese, and serve!

 

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Filed under: Babycook, Carrots, Parsnips, 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, , , , , , , , , ,

Finger Food Ideas

Many older babies enjoy self feeding and as a bonus, self-feeding helps develop their pincer grasp and refines a baby’s manual dexterity. Here are some fun finger food ideas, but as always, be sure to check with your pediatrician before introducing new foods. Vegetables (steam, bake and cut into bite sized pieces)

  • peas
  • cherry tomatoes
  • asparagus
  • broccoli
  • cauliflower
  • baby carrots
  • cut green beans (large seeds removed)
  • sweet potato bites
  • boiled potatoes
  • garden burgers
  • beets
  • zuchinni
  • squash
  • Veggie Nuggets

Fruits (bake or steam most and but into bite sized pieces)

  • baked apples
  • melon (no need for cooking)
  • quartered strawberries (12+ months)
  • quartered kiwi
  • bananas
  • avacado
  • halved blueberries
  • halved rasperries (12+months)
  • ripe peaches (no need for cooking)
  • pears (no need for cooking)
  • ripe plums (no need for cooking)
  • apricots
  • pineapple bites (12+ months)
  • orange bites (12+months)
  • ripe mangos
  • nectarines
  • grapes (skinned and quartered)

Dairy

Legumes

  • garbanzo beans
  • kidney beans
  • black beans

Proteins

  • hard boiled egg yolk
  • scrambled egg yolk
  • ground beef
  • diced chicken
  • diced turkey
  • salmon (flaked)
  • mahi mahi (flaked)
  • diced tofu

Starches

  • bite sized pancakes
  • bite sized waffles
  • whole grain toast bites
  • rice
  • Cheerios
  • torn bagels
  • biscotti
  • broken rice cakes
  • graham crackers
  • any small pasta
  • cous cous
  • broken torilla chips

Watch for posts with meal ideas with the finger-food-loving baby in mind later this week!

Filed under: Apples, Avocado, Baked Bites, Banana, Beef, Blueberry, Broccoli, Butternut Squash, Carrots, Cauliflower, Cheese, Chicken, Dairy, Finger Food, Fruit, Grains, Green Beans, Legumes, Mangoes, Pasta, Peaches, Pear, Peas, Potato, Proteins, Snack, Teether, Turkey, Vegetables, Yellow Potato, , , , , , , , , , , , , , , , , , ,

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 lentils 
  • 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 basil 

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

Carrots and Stars in Tomato Sauce

Ingredients

  • 2 organic carrots, sliced
  • 1 cup boiling water
  • 1Tbs no salt added butter
  • 1 tomato, peeled, seeded, and chopped
  • 1/4 cup cheddar cheese
  • 2Tbs whole grain pasta stars
  • 1 tsp dried parsley

Instructions

  1. Steam carrots until tender
  2. Meanwhile, saute tomatoes in butter until tender
  3. Remove from heat and stir in cheddar cheese
  4. Cook pasta in water in another sauce pan until tender.
  5. Combine carrots with cheesy tomato sauce.
  6. Add desired amount of cooking water from carrots.
  7. Blend until you reach desired consistency.
  8. Add pasta stars and dried parsley, mix well.
  9. If freezing, pour into ice cube trays, cover and freeze overnight.

Filed under: Carrots, food, Freezer Friendly, Grains, Herbs and Spices, nutrition, Parsley, Pasta, Uncategorized, Vegetables, , , , , , , , , , , , ,

Banana Veggie Blend

Nutrient-rich red bell pepper combined with the familiarity of carrot and banana. I haven’t yet tried to freeze this one. Have you? Let me know! Update: FREEZER FRIENDLY!

Ingredients

1/2 red bell pepperred bell pepper

1 carrot

1 banana

Instructions

1. Slice red pepper and remove seeds and core

2. Peel and slice carrot

3. Combine red pepper and carrot slices and steam until tender

4. Peel and slice banana

5. Combine steamed red pepper and carrot with banana slices in blender

6. Blend until you reach desired consistency. If baby is older, can also use “chop” setting for chunkier blend.

Photo by zoha_n.

Filed under: Banana, Carrots, food, Freezer Friendly, Fruit, Medley, Red Bell Pepper, Vegetables, , , , , , , , , , , , ,

Quinoa Veggie Pilaf

I found this recipe at allrecipes.com, and have adapted it for baby. Quinoa Veggie Pilaf is family friendly, in that you can easily double this recipe for your family, or for smaller families, just remove a portion for baby at end and puree.

Although quinoa is relatively new to the American market, it has been named by the United Nations as a “super crop”, and is considered a complete protein.

Ingredients

  • 1 tablespoon olive oilquinoa, by net_efekt
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, diced
  • 1/2 cup quinoa
  • 1 cup hot water
  • 1 bay leaf
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup no salt added, frozen green peas, thawed
  • ground black pepper to taste

Instructions

  1. Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
  2. Using a strainer, rinse quinoa under cold water. Drain well.
  3. Stir into the vegetables; cook and stir for 1 minute.
  4. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  5. Remove bay leaf and discard.
  6. Stir in peas, and season to taste with pepper.
  7. Puree and serve.

I haven’t tried to freeze this meal yet, so I don’t have any recommendation on its freezer-friendliness. Have you tried it? Please comment!

Filed under: baby, Bay, Carrots, Celery, Family, food, Grains, Herbs and Spices, nutrition, Peas, Quinoa, Vegetables, , , , , , , , , , , , , , ,

Lentil and Veggie Medley

Ingredients

  • 1/2 pound dry lentils
  • 1/2 pound vegetables such as carrots, broccoli, cauliflower, green beans
  • 1 small onion

    Lentils

    Lentils

  • 3-4 cups of water

Instructions

  1. Bring water to a boil, and simmer lentils for about 1 1/2 or 2 hours
  2. Drain lentils and let cool
  3. Finely chop onion and saute wite a tiny bit of olive oil
  4. Steam choice of vegetables or vegetable medley until very soft
  5. Combine lentils, vegetables and onion in blender, food mill or processor
  6. Blend until desired consistency is reached, you may need to add more water
  7. Pour into ice cube trays, cover and freeze (makes about 4 ice cube trays)

With this recipe, there are so many options, just use the ratio of 1 cup of lentils to 1 cup of vegetables. You can combine lentils with a medley of vegetables, lentils and carrots, lentils and broccoli, the possibilities are endless.

Filed under: baby, Carrots, food, Freezer Friendly, Legumes, Lentils, Medley, nutrition, 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, , , , , , , , , , , , , , , , , , , , , ,

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