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

Chicken, Brown Rice and Peas Medley

This recipe is for older babies learning to eat chunkier food and meats, using the familiarity of peas and brown rice. You can even substitute any of the ingredients, see below for details.

Peas by Gaeten Lee (Flickr)

Peas by Gaeten Lee (Flickr)

Ingredients:

  • 1 medium sized boneless, skinless chicken breast
  • 1 cup shelled peas (or frozen, salt free peas if fresh aren’t available)
  • 1 cup cooked brown rice
  • 1/2 clove chopped garlic (optional)

Instructions:

  1. Steam or boil chicken until tender
  2. Finely chop chicken
  3. Steam peas on LOW for about 20 minutes, or until tender, reserve excess water
  4. Combine cooked brown rice and peas in blender or food mill
  5. Blend until desired consistency is reached, may need to add milk, formula or excess water to thin
  6. Combine rice and peas mixture, chopped chicken, optional garlic and mix well
  7. Serve or pour into ice cube trays to freeze

The great thing about this recipe is that it’s so versatile, you can substitute any of the ingredients with a similar one, for a completely different taste.

Chicken: Turkey

Peas: Broccoli, Carrots, Sweet Potatoes, Green Beans, Leafy Greens, Cauliflower

Brown Rice: Quinoa, Oatmeal, Barley, Whole Wheat Pasta

Filed under: baby, Brown Rice, Carrots, Chicken, food, Freezer Friendly, garlic, Grains, Medley, nutrition, Pasta, Proteins, Quinoa, Spinach, Sweet Potato, 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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