Baby Food Day!

Last week, I got some Little Green Pouches and so far I am loving them. I had a bit of purée in the freezer so we tried them out over the weekend, and they were successful! As a result, I’ve wanted to make a few more puree so I can use these when I go out to eat, when Lucy goes to school, etc. But I’ve also been wanting to get a little more creative with my baby food.

Lucy’s daily diet pretty much consists of turkey/chicken, berries, steamed carrots, and cheese. Sometimes I mix up the fruits/veggies, throw in an avocado, or add yogurt to her fruit. She is mostly self feeding, but she can’t eat a lot of healthy veggies because they are still too crunchy. I’ve wanted to introduce a few more things, so today was the day!

Who made that huge mess in the kitchen?!?

Who made that huge mess in the kitchen?!?

I made 3 types of food already, and in the process of making 1 more (the most adventurous one). Here is what we have so far:

Bananas & Spinach:

  • 3 bananas
  • about half a bag of raw spinach
  • juice of 1 lemon
  • splash of water

Add ingredients to blender and purée. Easy peasy. Tastes just like bananas and the texture is really smooth and creamy.

Spinach & Bananas ready for freezing

Spinach & Bananas ready for freezing

Mixed Fruit & Kale:

  • 1 bag frozen mixed fruit – thawed with juice
  • 1 cup of raw kale leaves – do not use the stalks or your blender will hate you.

Add ingredients to blender and purée. It takes a bit of time to purée the kale. Tastes a little green, but still sweet and fruity. I might add bananas next time to make it a little smoother.

Mixed Fruit & Yogurt:

  • 1 bag frozen mixed fruit – thawed with juice
  • about 1 cup non-fat Greek yogurt

Add ingredients to blender and puree. Its a baby smoothy…that I may drink some of!

Left - Mixed Fruit & KaleRight - Mixed Fruit & Yogurt

Left – Mixed Fruit & Kale
Right – Mixed Fruit & Yogurt

Here is my adventurous recipe that I will be trying. I found it on Weelicious and it looks pretty good. I will eat it if Lucy doesn’t.

Sweet Potato Coconut Puree

  • 2 medium yams, washed
  • 1/3 cup coconut milk (full fat or light)
  • 1 teaspoon cinnamon (I might leave this out for now)

Preheat oven to 400 degrees. Poke several holes in the sweet potatoes with a fork. Bake for an hour (I put them on a piece of tin foil so they don’t drip all over the oven). When sweet potatoes are cool to the touch peel off the skin and scoop insides into a food processor with remaining ingredients. Puree until smooth. Cool and serve.

I have the sweet potatoes in the oven now. I will let you know how it turns out!

Now I just have to wait for Eric to get home and clean up my mess in the kitchen 🙂

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