Taste the Rainbow! Creative Recipes for your Baby

Happy Tuesday sweet friends! If you follow me on Instagram (sandiegolex if you wanna follow along) then you saw that on Sunday I whipped up a batch of creative baby food for our 8 month old, Ethan, while he took a nap. He’s been eating solids for about two and a half months now and seems to be pretty enthusiastic about pretty much every kind of food.

One of my goals for him is not only to feed him good, healthy, organic fruit and veggie combos, but also to introduce him to all kinds of flavors including herbs and spices. I haven’t seen much of that in packaged baby foods so this week I made my own! So many of you commented that you’d love the recipes for your own babies so I thought I better share them. All you need is a saucepan and mesh steamer and either a blender or food processor (we used our amazing Vitamix — it’s the best!). I whipped up about 3 weeks worth of food — 4 different flavor varieties — in around 30 minutes. It’s really SO easy.

Also, sorry about the lack of photos. I didn’t make the food with the thought of doing a blog post on it so I only have a handful of photos…none of them very helpful with the process. Eek! Sorry.

ZUCCHINI + APPLE + SPINACH

• 2 organic small zucchini

• 2 organic apples OR 1.5 C organic unsweetened applesauce

• 1-2 C organic baby spinach

Chop zucchini into 2 inches pieces, core and chop apple into segments. Place zucchini, apple then spinach into steamer in that order over boiling water for 10 minutes or until zucchini is tender to prick. Do not mix and keep spinach on top.

Combined all ingredients into blender or food processor and pulse until you achieve desired consistency. My lil guy prefers super smooth. Add more applesauce or a tablespoon or so of the steamer water if you need to thin.

Makes roughly 20 ounces of puree. Store in airtight container in fridge for 3 days or 2 months in freezer.

 

ZUCCHINI + KIWI + MINT

• 1 organic small zucchini

• 2-3 organic kiwis

• 2 mint leaves

Chop zucchini into 2 inches pieces. Place zucchini into steamer over boiling water for 10 minutes or until zucchini is tender to prick.

Scoop out the kiwi from it’s skin and add to your blender or food processor with the steamed zucchini and mint leaves. Combined all ingredients into blender or food processor and pulse until you achieve desired consistency. My lil guy prefers super smooth. Add some extra kiwi, applesauce, or a tablespoon or so of the steamer water if you need to thin.

Makes roughly 16 ounces of puree. Store in airtight container in fridge for 3 days or 2 months in freezer.

 

MANGO + CARROT + GINGER

• 1.5 Cups fresh or frozen organic mango

• 2 organic carrots (orange, yellow or white is fine)

• 1/8 tsp fresh ginger

Peel and cut your carrot into 1-2 inch pieces. Add to your steamer pot with the fresh ginger and steam for about 12 minutes or until the carrots are super soft. Combine the carrots, ginger and mango in your blender or food processor and blend until super smooth. Add steamer water by the teaspoon if you need to thin the mixer to get the perfect consistency.

Makes roughly 16 ounces of puree. Store in airtight container in fridge for 3 days or 2 months in freezer.

 

BLUEBERRY + PURPLE CARROT + NUTMEG

• 3 large purple carrots
• 1 cup blueberries
•  a dash of nutmeg

Peel and roughly chop carrots. Bring 2 inches of water to a boil in a medium sauce pan over medium heat. Add the carrots to a steamer basket and cook for 12 minutes. Add the blueberries to the carrots and cook for an additional 5 minutes. Reserve steamer water.

Place the carrots, blueberries and nutmeg into a blender or food processor and puree until smooth, adding reserved water, breast milk or formula in teaspoon increments if needed.

Makes roughly 12 ounces of puree. Store in airtight container in fridge for 3 days or 2 months in freezer.

PS I found all of these recipes…or recipes very similar to these…on this awesome website.

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