Yummy Baby Mango, Mint, and Quinoa

Quinoa is a wonderful addition to anyone's pantry.   It is a great alternative to couscous or rice, with its high fiber and protein content.  Plus it is filling and delicious.   I've added these tiny little seeds (which many think is a grain) to fresh pureed mango and mint.  The result is a yummy and very nutritious little sweet snack or dessert for your baby.  Also try adding a dollop of plain greek yoghurt for an extra special treat!

Makes: approximately 9 servings, 50ml each

Ingredients

1 large mango, peeled and chopped
1 tsp fresh mint, chopped
1/2 lemon
1/4 cup cooked quinoa

Directions

1.  Blend chopped mango and mint in a food processor or with a blender until you reach a desired consistency.
2.  Stir in juice from half a lemon and quinoa.
3.  Serve to your little one and freeze the remainder in storage pots.

Yummy Baby Pureed Carrots and Apples with Bulgar Wheat

I love bulgar wheat. It tastes great in salads like tabbouleh and is high in fiber and protein.  So why not let your baby enjoy the benefits of eating bulgar as well!  This recipe is a great combination of vegetable and grains.  The apples bring a little sweetness to the dish.  Plus adding cinnamon is a great way to introduce new and interesting spices.

My son ate this up like it was thanksgiving!  Enjoy!

Makes:  9 baby servings (50 ml or roughly 2 oz servings)

Ingredients

3 medium sized carrots, peeled and sliced in half
2 red apples, peeled, cored, and sliced in quarters
1/4 cup cooked bulgar wheat
1 teaspoon ground cinnamon

Directions

1.  Place raw carrots in medium sized pot and cover in cold water.  Cover pot with lid.
2.  Place pot on medium-high heat bringing carrots to a boil.
3.  Add sliced apples to the pot of carrots, lower heat and cook further until both carrots and apples are cooked through and soft, roughly 15 minutes.
4.  Place cooked carrots & apples in food processor and blend OR place vegetables in a mixing bowl and blend using a hand blender. If necessary, add a couple of tablespoon of cooking water from the pot to your mixture to give a smoother consistency.
5.  Mix in cinnamon.
6.  Add bulgar wheat and stir.
7.  Serve immediately to your little one and freeze the rest in baby storage pots.

Yummy Baby Fish and Chips with Minted Peas

 

Nothing is more British than fish and chips. This baby version is so smooth and creamy.  You can use salmon, cod or plaice depending on what your baby prefers.   I chose salmon.   Either way, your little one will love the way it tastes.  Plus it is super easy to make!

Makes 8 baby servings (2 oz each)

Ingredients

1 fish fillet, 4oz (salmon or cod), steamed & flaked

1/2 cup frozen peas, steamed

1 large potato, boiled and mashed

1 tsp chopped mint leaves

1 cup of hot water or milk

knob of unsalted butter (optional)

Directions

1.  Place fish, peas, mint and mashed potatoes into a large bowl.

2.  Mix ingredients together with large spoon.

3.  If using a food processor, blend all ingredients except water/milk and butter.  Or alternatively, blend all ingredients except water/milk and butter in a large bowl with a hand blender.

4.  Slowly add in hot water or milk and blend further until you reach a desired consistency.  

5.  Stir in butter (optional) and serve warm.

6.  Freeze remaining in baby storage pots.  (last up to 4 weeks in freezer)

Yummy Baby Beef, Vegetables, and Pasta

My son loves his solids, which is great as sometimes babies can be picky eaters.  Plum and Ella's Kitchen are his favourite baby food brands on the market.  I do continue to buy these store brands however, I also love to cook him meals at home.  

Now that he is getting older, I am slowly venturing off to more stage 2 type of meals.  He still loves his fruit and veggie purees, but more texture is what he craves (as he is constantly grabbing for what is on my plate!).  This beef, vegetable, and pasta dish is very simple and fairly quick to make and also very tasty. (I admit, I took a couple of generous bites and I enjoyed it) 

The baby pasta is from Heinz and has no added salt or sugar.  The overall dish incorporates meat and veggies, both important for your growing little bunny, plus allows your little one to explore other textures and flavours that they normally would not have with stage 1 purees.    

Makes: 10 baby servings- 50 ml (roughly 2 oz) 

Ingredients

250 grams (1/2 pound) of lean ground beef

1 cup frozen mixed vegetables (corn, peas, carrots, green beans)

1 garlic clove, chopped

1 cup tomato passata (low sodium or no salt version)

1 sprig fresh thyme or 1/2 teaspoon of dried thyme

2 tablespoon hot water

5 tablespoon uncooked baby pasta 

Apple puree* (optional)

Directions

1. Cook baby pasta according to directions on the bag. 

2. Spray large frying pan with cooking spray.  Put pan on medium to medium high heat.

3. Brown meat in pan.  Add chopped garlic & thyme.  Fry for another 2 to 3 minutes.

4. Add frozen mixed vegetables to pan.  Stir and cook for an additional 3-5 minutes.

5. Once vegetables are cooked through, stir in tomato passata.

6.  Allow beef, vegetables, and tomato sauce mixture to simmer through for additional 10-15 min on low heat.

7.  Puree beef & vegetable mixture with 2 tablespoon of hot water in food processor.  (you can also use a hand blender)

8.  Stir in pasta.

9.  Serve to your beautiful & hungry baby and freeze the rest. (last up to 4 weeks)

*For younger babies, you can also stir in a couple tablespoons of apple puree to provide a smoother consistency.

Yummy Baby Risotto with Sweet Potatoes and Apples

My son is now 8 months old and loves food as much as I do.  He is at the stage where he enjoys more textures as well as exploring new flavours.  After his caretaker at his nursery informed me of his love of risotto, I decided to try and create a baby risotto that he would enjoy at home.

This risotto is made dairy and salt free but is absolutely creamy and delicious.  The sweet potatoes and apples bring both a sweet and savoury aspect to the risotto.  I hope you and your baby find it as yummy as we do!

Makes:  2-3 baby servings

Ingredients

2 oz of risotto
1 cube of salt free vegetable bouillon
1/2 small sweet potato, peeled and finely chopped
1/2 small apple, peeled and finely chopped
1 sprig of fresh rosemary, chopped
1 small garlic clove, finely chopped
1 tablespoon olive oil
1 1/2 cup of hot water
pinch of salt (optional)
pinch of parmesan (optional)

Directions

1.  Lightly fry the sweet potatoes, apples, and garlic cloves in olive oil on medium high heat.
2.  Add rice & rosemary and cook for 4 minutes, stirring continuously.
3.  Meanwhile bring 2 cups of water to a boil and add vegetable bouillon, this will create a vegetable broth for the risotto.
4.  Reduce to medium heat and add one ladle of vegetable broth to pan with risotto, stirring ocassionally until the broth is absorbed by the rice, adding additional ladles of broth until all liquid is absorbed and rice is tender (about 20 minutes). You may add additional water if necessary.
5.  Remove the risotto from heat and place in mixing bowl.  Allow to cool for 2 minutes.
6.  Using a hand blender, blend the risotto until you reach a desired consistency.
7.  Add a pinch of salt and parmesan to taste (optional), mix thoroughly and serve.