This five vegetables puree is La Bomba! It’s packed with vitamins, magnesium, potassium just to name a few. It is so smooth and sweet, I promise your baby will like it! 🙂
Today was so hot (35 degrees celcius) so I served this dish cold for my baby and he liked it! 😊
- 1 small sweet potato (peeled & chopped)
- 1/4 butternut squash (peeled & chopped)
- 3 broccoli forets (break up to smaller florets)
- 1 small zucchini (chopped)
- 1/3 leak (chopped)
- liquid approximately 100 ml
- Steam everything for 12 mins
- Add liquid and blend until you have reached your desired consistency.
- Suitable for freezing.
The side dishes were 1/2 red bell pepper and 1 large tomato (deseeded).
I made this dish for the whole family and it was so yummy that I just couldn’t stop eating! 🙊
My son finished the veggies and 2/3 of the rice. He said: Mama, rice and meat are nice but not the pak choy. Lol He picked them all out. 🙈
The bowl is by Replayrecycled.
- 300 gr lean pork meat (can be substituted with chicken or tofu)
- 400 gr pak choy ( break up the leaves washed well)
- 2 large garlic (chopped)
- 2 tbsp organic cold pressed coconut oil (make sure it’s cold pressed, as this is where the flavour comes out)
- 2 tbsp oyster sauce
- 1 tsp himalayian salt
- 1 cup water
- 1 tsp corn flour
- jasmin perfume rice
- Boil the rice first.
Slice the pork meat into think strips and marinate with 1 tbsp oyster sauce, 1/2 tsp salt and 1/2 tbsp coconut oil. Set aside and wash the pak choy.
- Heat up a wok pan, add 1/2 tbsp coconut oil and garlic. Keep the heat high at all time. Stir fry for about 30 seconds, add pork and quickly stir until the pork is almost cooked through, don’t over cook the meat. Remove from pan.
- Add pak choy, 1/2 salt, 1 tbsp oyster sauce mix with 1/2 cup water and cover with a lid for a few minutes.
- Once the pak choy have soften then add the pork back to the wok and mix and stir well.
- For more sauce, mix 1/2 cup cold water with corn flour and pour it into the wok. Stir quickly and mix well. At this point the sauce will thickens.
- Add 1 tbsp coconut oil in the rice and stir gently. I find by adding coconut oil it makes the rice tastes so much better than cooking with coconut milk.
- Serve with rice.
Kale, Peas, Pear, Mint and Wheat Germ Puree [6-8m+]
Kale is considered to be a “superfood” because it is packed with essential nutrients, fiber and protein. Kale is not just for adults, babies and kids need them too!
Wheat Germ is a simple way to boost nutrition in your baby’s food. It is so easy to incorporate into baby’s diet, add fruit & veggie purees, in to yogurts and even in baking!
A friend once told me that any fruits and vegetables with a name begins with a letter “P” aids constipation and I believe her, it’s true!
Baby boy enjoyed this puree!!! 🙂 I served him one meal in NomNomKids food pouch.
- 1 cup of frozen peas
- 1/2 cup frozen kale – go for fresh if you can buy (not in season here to buy fresh! 😣)
- 2 pears – ripe if possible (peels, cored & chopped)
- 2 tbsp wheat germ
- 5 mint leaves
- liquid approximately 100 ml
- Steam everything except for wheat germ & mint together for 12 mins.
- Add wheat germ, mint leaves, liquid and blend until you have reached your desired consistency.
- Suitable for freezing.
These oat banana peanut coconut cookies are divine! Ok, I know the name is a bit long but I cannot think of a shorter name for them. This recipe was inspired by a good friend and she has given me her permission to post it here. I have tweaked the recipes slightly as I didn’t have all her ingredients. For more of her yummy recipes follow her @cookingforgrey on Istangram.
I made a batch of 12 and really had to control myself not to eat them all in one day! As always there were meant to be for my toddler son. 😄 The next day I put a couple in the oven to have as breakfast and they tasted like newly baked again! 😋
They are so easy to make, 20 minutes total time (preparation and baking time), minimal utensils (bowl and potato masher) used and few easy pantry ingredients.
Last but not least, they are gluten free, dairy free, egg free and sugar free (sweetness comes from the bananas).
- 2 large ripe bananas
- 1 cup rolled oats (add more if the consistency is too soft)
- 2 tbsp organic peanut butter (no added sugar)
- 1/2 cup desiccated coconut (or coconut flakes)
- 1/4 tsp baking soda or 1/2 tsp baking powder
- 2 tbsp organic cold pressed coconut oil
- roasted flax seeds for sprinkling
- Preheat oven to 160 degrees celcius with fan.
Line a baking tray with a baking sheet.
- Add all the ingredients except for flax seeds in a bowl, mash and mix well together with a potato masher (a wavy masher if you have) or a fork.
- Use a spoon or ice cream scoop to scoop the batter on to the baking sheet. The batter should hold the shape well when scooped, if too runny/soft then add more rolled oats.
- Sprinkle with flax seeds on top.
- Bake for 15 mins or until the edges are brown.
- Leave to cool down before indulging them.
NB. They are meant to be soft inside and crunchy on the outside.
My both boys and myself are completely in love with these ReSqueeze food pouches. My little one seems to eat so much better and more with it! 😄
Three years ago I was looking for reusable food pouches online but couldn’t find any so I opted for one time use food pouches instead. They were great as I could still make my own puree but fairly costly in the longterm. However, I still prefer to make my own puree than buying ready made ones off the shelves. I used to call the shop bought food pouches my boy’s fast food on the go. lol 😄
When we lived in Zürich, Switzerland, (the heart of Europe) we used to travel everywhere by car, feeding a little baby was always a challenge and also meant multiple pit stops. It used to take us hours to reach our final destination! Until I’ve started to use food pouches, we no longer needed to stop to feed our boy as I could just sit next to him and fed him while hubby was driving.
It’s a perfect thing to have with when you’re out with your kids either at play dates, shopping, restaurants, a day at the park or zoo and etc or put one in your kid(s)’s kindergarten / school lunch box (es). No need to find a place to heat up the food.
What I love so much about Resqueeze food pouches is that they come in 2 sizes! I used to wish for a larger pouch and now have them! 😊
3. Dishwasher Friendly
4. Freezer Safe
5. Top-Spout – for a natural, comfortable feeding position
6. Double Dual-zip closure
7. Straight Flow Design – allows for easier cleaning, water flows easily from top to bottom
8. Wide Bottom Opening – for easy filling and cleaning
9. Come in two sizes – 6 oz and 9 oz
- Yellow pouches hold up to 6 oz – an ideal portion size for infants and toddlers
- Green pouches have a 9 oz capacity – for school-age children and older
10. Clear Fill-line – see exactly what and how much each pouch contains with the see-through measurement fill-line
Available on http://www.resqueeze.com
Ooooh, these veggies quiche cupcakes taste sooo good! 😋 They are so moist and soft in the middle, perfect for babies who are starting to eat solid, baby-led-weaning babies, toddlers and older kids. If you are looking for something new to make for your kids to take to nurseries, kindergartens or schools as afternoon snacks/zvieri, I highly recommend these ones. They can be eaten warm or cold.
My baby boy is now 10 months old and he has started to show interest in chewing and eating solid food. So I made these and gave him half to try and I am so super pleased that he really liked them, even though he spitted everything out after a while!🙈 It is his new way of tasting the food nowadays. 😄
You can pretty much use whatever vegetables you fancy. Next time I’ll make it with sweet potatoes, peas and maybe even thrown in red lentils.
Some filling ideas
- Sweet potato (steamed & mashed)
- cauliflower (chopped / pulsed)
- broccoli (chopped)
- peas (steamed)
- carrots (grated)
- zucchini (grated)
- aubergine / eggplant (quick steam)
- green beans (steamed)
- spring onion
- feta cheese or other goat cheese for dairy free option
- 3 cups of mixed vegetables of your choice. I used the following to give you an idea.
– 1/2 large zucchini (grated)
– 2 carrots (peeled & grated)
– 1/2 small hokkaido pumpkin (peeled & chopped)
– a handful of green beans
- 1/2 cup of grated mozzarella cheese (or any cheese of your choice, for a saltier taste you can use cheddar, parmesan or greyer)
- 3 large organic free range eggs
- 1 1/2 cup spelt flour (can be substituted with normal flour, coconut flour or almond flour)
- 1 pot (150gr) natural greek yogurt
- 1/4 cup coconut oil melted (or vegetable oil)
- 1/2 tbsp baking powder
- 1/2 tbsp baking soda
- Steam pumpkin and green beans together for 10 mins and then mash (not blend).
- Preheat oven to 180 degrees celsius.
- Meanwhile grate the zucchini and carrots.
- Stir together the flour, greek yogurt, baking powder and baking soda in a large bowl. Make a well in the center. In a small bowl beat egg with a fork. Stir in oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork or spoon then add all the vegetables and mix well.
- Pour the batter into paper lined muffin pan cups or directly into a muffins form.
- Bake for 20-25 minus or until the top looks golden brown. Serve warm or cold.
My baby is constipated. 😥 Right, he needs lots of plums and prunes!
This mixed fruits compote is soooo tasty! A must try I would say. 😉 If you baby find the puree to sour then add 1 ripe banana. This triple action effect will definitely make your baby poo! 😄
I did it and baby boy is now very happy.
It tasted much better when I served the puree chilled as it didn’t taste as acidic as warm and baby boy liked it much more.
Prunes are really just plums that have been “dried”. Plums are high in fiber, low in cholesterol, sodium free and rich in Vitamin A & Vitamin C. Like other fruits that are high in fiber, plums are great aids in reducing the risks of cancer and heart attack and sustaining healthy cholesterol levels. As plums are high in fiber and natural sugars, they help maintain bowel regularity. Plums and prunes are great to help with constipation.
- 2 ripe pears (peeled, cored & cut)
- 1 apple (peeled, cored & cur)
- 6 ripe plums (stoned)
- 6 prunes
- 1 ceylon cinnamon stick (rinsed)
- 1/2 cup water
- Place all ingredients in a saucepan, let it boil then turn down the heat and simmer for 8-10 minutes.
- Remove the skin of the plums and cinnamon stick.
- Blend until you’ve reached your desired consistency.
- Suitable for freezing.
- Another idea of how to serve your baby/toddler is soak 1-2 tbsp of rolled oak in approximately 120 ml of puree overnight and serve as breakfast the next day.