Vanilla Pumpkin – Homemade Baby Food Blog

Icon

Homemade Baby Food Recipes – Pure as babies

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.
Advertisements

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

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

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

Sweet Potato Bites

Sweet potatoes are one of nature’s superfoods, delivering beta carotene and Vitamins C and B6. Commonly one of baby’s first foods, sweet potato chips, bites, fingers or fries continue to please into the self-feeding stages.

Ingredients:

  • 1 sweet potato
  • Water
  • Cinnamon, cloves or nutmeg (optional)

Instructions:

  1. Preheat oven to 350 degrees
  2. Wash and peel sweet potato
  3. Cut into fingers (fries) or chips of desired size
  4. Boil bites in about 2 cups of water for 10 minutes
  5. Drain and transfer bites to baking pan
  6. Sprinkle with spice or spice mixture
  7. Bake for 10-15 minutes, or until slightly crispy
  8. Cool, then serve or refrigerate in an airtight container

Filed under: Baked Bites, Finger Food, Sweet Potato, Vegetables, , , , , , , , , , , , , , , , , , , ,

Spiced Pumpkin Puree

A favorite recipe at my house, Spiced Pumpkin Puree is easy, versatile, nutritious, and plentiful. Gentle enough to be a first food. One medium sized pie pumpkin yields about two quarts of frozen puree cubes. Check out all photos of Spiced Pumpkin Puree at Vanilla Pumpkin’s Flickr Feed.

Ingredients:

  • 1 Pie Pumpkin (be sure to use a pie pumpkin, not a jack-o-lantern pumpkin, as pie pumpkins are more flavorful and less stringy)
  • 1 cup of water (slightly more or less to reach desired consistency)
  • Vanilla, pumpkin pie spice, nutmeg, cinnamon

Steps:

Pumpkin Seeds
  1. Preheat oven to 350 degrees
  2. Wash pumpkin thoroughly
  3. Halve pumpkin horizontally
  4. Scoop out seeds and stingy fiber (save seeds for planting or roasted pumpkin seeds)
  5. Place halves face down in 9×13 pan
  6. Fill pan with about a 1/2 inch of water
  7. Bake for about 90 minutes, begin checking after 60 minutes. Check by sticking fork into skin, should be VERY soft. (baking time will depend on thickness of skin and meat)
  8. When fork slides through skin and flesh easily, remove from oven
  9. Remove flesh from skin and place meat in blender (may need to divide meat into 2-3 blending “sessions” to avoid overfilling blender)
  10. Blend with 1/2 to 1 cup of water until desired consistency is reached

    Pumpkin Puree Cubes

    Pumpkin Puree Cubes

  11. Pour into ice cube trays
  12. Cover and freeze overnight

Serving:

Sprinkle with one or a combination of

  • pumpkin pie spice
  • vanilla
  • cinnamon
  • nutmeg

Pumpkin puree mixes well with:

  • Apple puree
  • Sweet potato puree
  • Banana

Mix one pumpkin puree cube with one of the above cubes, warm and serve

Filed under: Freezer Friendly, Fruit, Vegetables, , , , , , , , , , , ,

Harvest Crockpot Medley

The crisp, fall air got me thinking about crockpot recipes and I thought I’d try making a fall medley of veggies using the crockpot. Although I started with sweet potatoes, squash and an eggplant, you can mix and match or substitute other vegetables or even fruits according to availability.

Ingredients

  • 2-3 sweet potatoes (washed, peeled and cubed)
  • 1 butternut squash (washed, peeled and cubed)
  • 1 eggplant (washed, peeled and cubed

Instructions

  1. Heat in crockpot on LOW with 2 cups of water (or less) or low sodium vegetable broth for 3-4 hours. Adjust time for smaller or larger cubes.
  2. Transfer to blender and blend until desired consistency. You may need to add a little water or baby’s milk depending on consistency.
  3. Pour into ice cube trays, cover and freeze.

Filed under: Butternut Squash, Eggplant, Freezer Friendly, Medley, Sweet Potato, Vegetables, , , , , ,

Explore

All A-Twitter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.