Vanilla Pumpkin – Homemade Baby Food Blog

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Homemade Baby Food Recipes – Pure as babies

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, , , ,

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

Avocado and Pear Puree

My eight month old gives her approval to new foods by frantically kicking her legs with every bite. This recipe definitely got her legs going! Since avocado turns brown very quickly after exposure to air, this recipe should be prepared immediately before serving. Another option to store for a longer period of time is to mix in a little lemon juice and cover tightly with plastic wrap. This recipe is from Food Network – easy to prepare, nutritious and a big winner!

Ingredients

  • 1 ripe avocado
  • 1 ripe pear

Instructions

  1. Wash, peel, core pear
  2. Cut pear into cubes
  3. Very ripe pears don’t require steaming, if pear is very ripe, skip to step 5
  4. Steam cubed pear for about 15 minutes on LOW (save excess water from pears to thin puree if necessary)
  5. Mash pear with a fork or transfer to blender or food mill (processor)
  6. Wash, peel and remove pit from avocado
  7. Cut  avocado into cubes
  8. Combine avocado and pear in blender
  9. Blend or process until desired consistency is reached (may need to add water or excess water from steaming)
  10. Serve immediately OR
  11. Combine with a little lemon juice, about 1/2 to 1 tablespoon to prevent browning
  12. Pour into ice cube trays, cover tightly with plastic wrap and freeze overnight

Filed under: Avocado, baby, food, Freezer Friendly, Fruit, Medley, 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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