Posts Tagged ‘ purees for 8+ months ’

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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Turkey-Apricot Puree

Saturday, May 14th, 2011

Best for Babies 7+ Months Old

Today was Mason’s second swim lesson — a fun, exhausting adventure. When we got home, it was time for lunch: Turkey-Apricot Puree and yogurt mixed with pureed pear and green beans. The babe needed a protein blast because of all the energy it took for him to paddle and kick (sort of) up and down the mini lanes in the pool, not to mention fall off the pool edge into my arms like Humpty Dumpty  and whirl around in a circle while the parents sang Itsy-Bitsy Spider off-key. I started with ground turkey because it purees more smoothly than cooked and shredded turkey tenderloin. By itself, the turkey is mild so you definitely need to mix it with something flavorful. I loved the idea of apricot because it’s bright and tangy — the ideal match for the tender white meat. Other great things to mix turkey puree with: potatoes and peas, sweet potato and peach, butternut squash and apple, and banana and pear.

Mason loved his lunch — hope your babe enjoys the recipe too. Let us know how it goes!

Turkey Puree

Ingredients

Organic turkey, ground
Water

Directions

1. Bring a pot of water to boiling then reduce the heat until the bubbles are soft. Add ground turkey and cook until all the pinkness is gone (about 20 minutes).

2. Drain the turkey, plunge in ice water to stop the cooking, and puree until only slightly chunky in the food processor.

*I use ground turkey because it purees smoother than shredded turkey tenderloin.

Apricot Puree

Ingredients

Organic apricot, fresh or dried
Water

Directions

1. Wash, peel, and dice the apricot. Cook until tender (about 15 minutes). Reserve some of the cooking liquid. Puree until smooth in a food processor. (*If using dried, cook until very tender — closer to 25 minutes.)

For Turkey-Apricot Puree, combine two ounces of turkey puree with two ounces of apricot puree.

*Freeze for up to three months.

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OMG, He Finally Ate Green Beans

Thursday, April 28th, 2011

Best for Babies 7+ Months Old

From Mason’s POV, green beans suck. It doesn’t matter what I mix them with, he just won’t eat them. Or so I thought. Then I discovered YoBaby 3 in 1 meals with green beans and pear. It had never occurred to me to mix green beans with yogurt. Sure, Mason loves his yogurt — I usually make his homemade — but the combo just seemed strange. Could it possibly work? Did the people of YoBaby know something I didn’t? What the hell. I bought some and was honestly shocked when Mason gobbled it up three nights in a row. Perhaps he had no clue the yogurt was harboring the enemy. But who cares? It worked and I’m going to make my own batch of yogurt inspired from the YoBaby blend later this week (recipe below).

How do you get your babe to eat foods he/she doesn’t like?

 

 

Pear-Green Bean Yogurt

Ingredients

Organic Stonyfield full-fat plain yogurt or Greek yogurt*
Organic green beans
Organic pear

Directions

1. Wash and cook green beans (I prefer frozen because fresh can get gritty when pureed). Drain, reserving some of the cooking liquid. Puree until you reach desired consistency.
2. Wash, peel, and cook pear. Drain, reserving some of the cooking liquid. Puree until you reach desired consistency.
3. Combine three ounces of yogurt with 1 ounce each of pureed pear and green beans.
4. Freeze leftovers in 2- to 4-ounce portions.
5. Thaw overnight in the refrigerator.

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Avocado-Banana Mashup Part 2

Sunday, April 24th, 2011

Best for Babies 6+ Months

The first time I fed Mason Avocado-Banana Puree, I blew it. After his first bite he shuddered and looked offended. I coaxed him into taking a second bite and he gagged, then started screaming. Discouraged, I threw the rest of the stuff in the trash.

In retrospect, it wasn’t about the fruit — both of which he loves separately– it was about my technique. The unripe avocado that I used gave the puree a grainy texture (think brown mustard). I should have been more patient and waited for the avocado to ripen. The puree was also bland. It would have been better to use at least two bananas to add more sweetness and depth of flavor.

Tonight I started my second attempt at Avocado-Banana Puree with very ripe fruit.  I scooped the avocado out of its shell and sliced up the bananas. Then I pureed them together with premixed formula. The ultra-healthy fruits blended up fluffy and creamy. The puree tasted pleasantly sweet, without any graininess at all. Even my husband who usually refuses to taste any of Mason’s purees gave liked this one.

Now for the real test.

I fed a spoonful of the puree to Mason and waited. He tasted it and instead of gagging or screaming he swallowed and opened his mouth for more. And more. He ate all two ounces of the puree and was smiling afterward (above). His reaction made my night! Here’s the recipe. Hope your babe enjoys it too.


Avocado-Banana Puree

Ingredients:

1 Organic Avocado, ripe
3 Organic Bananas, ripe
Premixed Formula

Directions:

1. Slice a very ripe avocado in half. Remove the pit. Set aside.

2. Peel and slice ripe bananas. Combine with the avocado. Puree the fruits together in a food processor. Add premixed formula until you reach a very smooth texture.

Yield: Makes 14 ounces for $3.99

What’s your latest and greatest baby food success?

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