Archive for the ‘ Yogurt ’ Category

What Mason Ate Today

Thursday, June 23rd, 2011

Best for Babies 8+ Months Old

Mason kept up his Oscar the Grouch act today but instead of being peckish and finicky he ate everything that was offered to him. Pure bliss for both of us. Nothing makes me happier or more satisfied these days than when Mason eats well. And because of all the teething pain, eating well has not been at the top of his agenda. I’m also excited because I whipped up a new recipe last night –  Apple-Cabbage-Raisin Puree, inspired by a Parents.com recipe — and I find it endlessly satisfying when we get to add another dish to Bug’s list of fave eats. Here’s our magic menu. What did your babe eat today?

Breakfast

6 oz. Cherry-Banana Oatmeal
Organic banana puffs
Formula


Lunch

2 oz Apple-Cabbage-Raisin Puree
2 oz diced avocado
2 oz diced, cooked apple and sweet potatoes
Formula


Snack

Organic apple puffs
Formula


Dinner

4 oz Pear-Green Bean Yogurt
4 oz Turkey-Apricot Puree
Formula

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Teething Babe? Ease the Pain with Ice Cold Smashed Fruit

Wednesday, June 22nd, 2011

smashedpears Beautifully smashed pears

Teething has hit our household. Hard. Sure, Mason’s had symptoms for the last several months–he turned 10-months-old on Father’s Day–but we’ve reached a whole new level of teething intensity. He’s frantically chewing on his hands (and everything else), drooling, fussing, and clinging to me yet the child has no teeth yet. None! Just all the symptoms, worse than ever. Yesterday was so bad that when I arrived home from work last night my nanny handed him to me and wished me luck getting him to eat dinner. I was able to coax Mason to eat Pear-Green Bean Yogurt (one of his faves) and diced avocado–but only after giving him a dose of baby Motrin and even then it was a struggle. He went on to drink 12 ounces of formula between 12:30 and 4 am so he was clearly hungry. Poor bug.

I had planned on shredding chicken for Mason and freezing it after he went to bed. Instead I smashed fruit. The soft consistency would be easy for Mason to manage with his swollen gums, and I could serve it to him very cold to help relieve the pain. Mason had been completely uninterested in the frozen bagel that my pediatrician recommended to help ease teething pain. He hated the mesh teether with cold fruit that a friend gave us, and the frozen waffle that another friend suggested we try got thrown across the room more times than I can count. Perhaps smashed fruit would work.

I started with fresh pear. Bug has loved this sweet, luscious fruit since he first tasted it at five months old. Since I’m transitioning him to chunkier purees and more finger foods, I mashed the peeled and cooked pears with a potato masher instead of pureeing them. The result was a juicy, chunkier pear mixture that Mason enjoyed this morning with his oatmeal. I noticed that he sucked on the fruit a bit before swallowing it so I’m guessing the cold did feel good. And he ate a great breakfast! I made extras–I always do to freeze for later–so when I serve it later this week I’ll mix in fresh cherry, blueberry, banana, or apple to keep things from getting boring.

Check out the recipes below (under the pics) — you can use them to smash or puree the fruit, depending on which texture works best for your babe. Let me know what happens! And, I’d love to hear some of your tricks for combating teething pain, especially if they involve food. Do dish, please!

pears_draining Draining and rinsing the pears after cooking

smashing_pears Smashing the pears with a potato masher after cooking


Recipes:

Smashed (Or Pureed) Pears

Ingredients

Organic pear
Water

Directions

1. Wash, peel, and dice pear. Cook until tender (about 15 minutes). Drain, reserving some of the cooking liquid.
2. Strain pear to remove excess water and mash with a potato masher. Or puree until you read desired consistency.
3. Freeze leftovers in 2- to 4-ounces portions.
4. Thaw overnight in the refrigerator.

Smashed (or Pureed) Blueberries

Ingredients

Organic blueberries, fresh or frozen
Water

Directions

1. Wash blueberries. Cook until tender (about 15 minutes). Drain, reserving some of the cooking liquid.
2. Strain blueberries to remove excess water and mash with a potato masher. Or, puree in a blender or food processor until you read desired consistency.
3. Freeze leftovers in 2- to 4-ounces portions.
4. Thaw overnight in the refrigerator.

Homemade Applesauce

Ingredients

Organic gala apples
Water

Directions

1. Wash, peel, and dice apple. Cook until tender (about 15 minutes). Drain, reserving some of the cooking liquid.
2. Strain excess water. Mash with a potato masher for a chunkier texture. Or, puree in a blender or food processor until you read desired consistency.
3. Freeze leftovers in 2- to 4-ounce portions.
4. Thaw overnight in the refrigerator.

Smashed (or Pureed) Cherries

Ingredients

Fresh or frozen cherries
Water

Directions

1. Wash and pit cherries, slice in half. Cook until tender, about 3 minutes.
3. Mash with a potato masher. Or, puree in a food processor or blender with a bit of water, breast milk, or formula. S
3. Freeze leftovers in 2- to 4-ounce portions.
4. Thaw overnight in the refrigerator.

Smashed (or Pureed) Bananas

Ingredients

Organic banana
Water, breast milk, or formula

Directions

1. Peel and slice banana. Mash with a potato masher. Or, puree in a food processor or blender with pre-mixed formula or water until you reach desired consistency.
2. Freeze leftovers in 2- to 4-ounce portions.
3. Thaw overnight in the refrigerator.

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In Which the Yogurt Foil Works

Tuesday, May 31st, 2011

squash_face A smiling Mason after his first bite


Last Friday, I thought Mason had bailed on butternut squash. My heart was a little broken. It was his first yellow veggie and the wholesome goodness that once made him smile was suddenly making him cry. The first time he teared up during a bite I rationalized that he was just tired. The second time I thought perhaps the puree was a bit too warm. The third time, well, let’s be honest — he no longer wanted to eat the stuff.

But what to do with the organic butternut squash in my freezer (already pureed)?

In my mind, there was only one thing that could possibly work at this point: peach puree with yogurt. He had rejected squash mixed with apple and chicken (two blends he once loved) and yogurt is his absolute fave of all. I mixed the creamy yogurt with the nutritious butternut squash puree and luscious peach puree…score! He loved it, and I was rewarded with a big, gummy grin. I wonder what else I can get him to eat with yogurt…

squash_yogurt

Butternut Squash-Peach Puree with Yogurt

Basic Butternut Squash Puree

Ingredients

1.5 lb Organic butternut squash
Water
Pre-mixed formula, breast milk, or yogurt (optional)

Directions

1. Scoop flesh out of a roasted squash. Discard the skin.

2. Puree squash flesh in a food processor. Add water until you reach a smooth consistency. For extra creaminess add a splash of pre-mixed formula, breast milk, or plain yogurt.


Peach Yogurt

Ingredients

Organic Stonyfield full-fat plain yogurt or Greek yogurt*
1 bag frozen, organic peaches

Directions

1. Cook peaches. Drain, reserving some of the cooking liquid. Puree until you reach desired consistency.
2. Combine yogurt and pureed peaches.
3. Freeze leftovers in 2 to 4-ounces portions.
4. Thaw overnight in the refrigerator.


To make Butternut Squash-Peach Puree with Yogurt, mix equal parts Butternut Squash Puree with Peach Yogurt.

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Sweet Potato-Apple Puree with Yogurt

Monday, May 30th, 2011

Sweet Potato-Apple Puree

Best for Babies 6+ Months Old

Our love affair with yogurt continues. Yogurt is still the one thing that Mason will eat with a gigantic grin no matter what — and he’s a brilliant eater. I’ve made many fruit yogurts for Mason — peach, pear, banana, apple, mango, papaya, apricot (get the recipes) — but YoBaby gave me the idea to blend yogurt with green beans and pears. Before I mixed green beans with yogurt, Mason refused to eat them. Now he loves them. Since that combo was such a winner, I decided to try a new yogurt-fruit-veggie combo tonight: Sweet Potato-Apple Puree with Yogurt.

Baby Yogurt

I didn’t plan to invent a new yogurt tonight. In fact, I hadn’t thought about dinner at all before we got home late from a friends house and Mason was absolutely starving. (Isn’t how that always works?!) After rooting around my freezer, which is filled with rows and rows of homemade baby food (pic below), I settled on frozen sweet potato puree and frozen apple puree. I pondered adding beef to it, but Mason already had beef for lunch. I opened the fridge and noticed some yogurt. Hmmm, Mason hadn’t had yogurt today. What if I just stirred the three together?

My frozen stash of homemade baby food

I started with about four ounces of rich and creamy, full-fat Stonyfield organic yogurt, then stirred in two ounces of Sweet Potato-Apple Puree (one of Mason’s faves). I felt excited about this duo — the sweet potatoes were packed with beta carotene, while the apples were rich in vitamin C (and lots of other good stuff). The yogurt was filled with healthy Probiotics, which are super good for Mason’s little tummy. The meal was pure and simple, uncomplicated, and an absolute hit.

 

What about you — what’s your babe’s fave way to eat yogurt?

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Butternut Squash 4 Ways

Friday, May 27th, 2011

Best for Babies 6+ Months Old

I’m perplexed. For months, Mason loved butternut squash. Loved it. It was his first yellow veggie. He ate it plain, he ate it with chicken. He enjoyed it mixed with yogurt and peaches, and he loved the simple combination of butternut squash and apple. Now he cries when I try to feed it to him.

What gives? Apparently this happens. Babes suddenly decide they don’t like something. And that’s it. I’m a bit sad — I loved that he loved butternut squash. It’s pure and simple. Wholesome, velvety, luscious. I felt good feeding it to him. And it’s so simple to make.

Of course, I won’t feed Mason something that makes him cry. For now the butternut squash in my freezer will stay there. I’m hoping he’ll enjoy it once again. If he doesn’t we’ll share it with one of his little friends.

In honor of Mason’s (former) favorite veggie, here are the butternut squash recipes he enjoyed for the last few months. (Before you get started cooking, don’t miss my guide to how to roast and puree butternut squash.) Try out our recipes and let us know what your babe thinks!

Basic Butternut Squash Puree

Ingredients

1.5 lb Organic butternut squash
Water
Pre-mixed formula, breast milk, or yogurt (optional)

Directions

1. Scoop flesh out of a roasted squash. Discard the skin.

2. Puree squash flesh in a food processor. Add water until you reach a smooth consistency. For extra creaminess add a splash of pre-mixed formula, breast milk, or plain yogurt.

Butternut Squash & Chicken Puree

1/3 cup boiled,  organic chicken, shredded
1/2 cup cooked organic butternut squash, diced
Water

1. Poach chicken for about 35 minutes. Drain and rinse thoroughly with cold water. Shred a cup’s worth, and set aside.
2. Roast butternut squash. Scoop flesh from shell. Set aside 1/2 cup.
3. Combine both the squash and chicken in a food processor or blender. Add cooking liquid or water until you reach desired consistency. (Think smooth but without being watery.) Freeze extras for up to three months.

Butternut Squash-Peach Puree with Yogurt

To make Butternut Squash-Peach Puree with Yogurt, mix equal parts Butternut Squash Puree with Peach Yogurt (below):

Peach Yogurt

Ingredients

Organic Stonyfield full-fat plain yogurt or Greek yogurt*
1 bag frozen, organic peaches

Directions

1. Cook peaches. Drain, reserving some of the cooking liquid. Puree until you reach desired consistency.
2. Combine yogurt and pureed peaches.
3. Freeze leftovers in 2 to 4-ounces portions.
4. Thaw overnight in the refrigerator.

Butternut Squash with Apple

To make Butternut Squash-Apple puree, mix equal parts Butternut Squash Puree (above) with Apple Puree:

Apple Puree

Organic Gala apple
Water

Directions

1. Wash, peel, and dice apple. Cook until tender (about 15 minutes).

2. Reserve some cooking liquid, then plunge cooked apple into ice water for about 3 minutes.

3. Puree cooled apple until smooth.

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