Monday, May 30, 2011

Puree Monday - Perfect Peach



I’m kind of on a peach kick lately!  In fact one day this week I ate four peaches myself!!  I’m blaming it on pregnancy cravings.  Here is a simple peach recipe that Bebe B always adored and is a wonderful food for bebes just getting started on solids.


Perfect Peach - 7 Months+
Ingredients:
4-5 ripe peaches
Water for steaming
¼ of a whole vanilla bean (optional)
½ tsp nutmeg (optional)

Halve the peaches, remove pits and slice, leaving the skins on (this will help lock in their nutrients).  Steam the peaches in either a steaming basket on the stove or in the Beaba babycook.  If using the stove use about 1-2 inches of water and steam for about 3-5 minutes, If using the vanilla bean add to the water before you begin steaming.  If using the babycook fill the water to the number 2 and set to steam.  Once the peaches are steamed allow them to cool, about 10 minutes and remove the skins.  Set aside. (Once your bebe has tried them steamed and you feel comfortable you can peal, chop and puree the peaches fresh, skipping the steaming step).  Next puree the peaches in either a food processor or babycook, using some of the cooking liquid if needed to reach the desired consistency.  This last step is optional and brings out a bit more of the flavor of the ingredients without destroying the nutrients. Transfer the puree to a saucepan, add the nutmeg and scrape the insides of the vanilla bean into the peaches. Then heat for about 3-5 minutes on medium low.  Allow to cool for at least 5-10 minutes.  Feel free to puree one more time if need be. 



Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  This recipe will fill about 2 ice cube trays (10-20 servings). 


This recipe is vegan and gluten-free.

Friday, May 27, 2011

The Lunchbox: Week of May 23



My sister gave me this great “B” cookie cutter for my birthday and I finally got a chance to try it out!  Bebe B was overjoyed her sandwich was shaped like the first letter of her name!

Above is a picture of one of her lunches from this week, containing:
  • Peanut Butter and Cream Cheese on Whole Grain Sourdough
  • Organic Valley Cheese
  • Broccoli Hummus 
  • Carrots and Cauliflower
  • Pita Chips

Happy Lunchtime Everyone!!

Monday, May 23, 2011

Puree Monday - Peach Lassi



It was my husband who first introduced me to the wonders of Indian food, rich in flavor and spice.  One of my favorite Indian drinks is a Lassi, a traditional drink made by blending yogurt with water or milk and spices, and often fruit to sweeten it.  This recipe makes a perfect puree that you can feed your little one with a spoon or (if they are ready) give them in a cup.  Just be careful, you might want it all for yourself!!

Last summer Bebe B and I had so many of these after we scored some amazing organic peaches at our local Farmer’s Market. I can’t wait to make them again soon!


Peach Lassi Puree - 10 Months+
Ingredients: 
3 ripe Peaches
1 cup plain Greek Yogurt
1/2 ripe Banana
1 tsp nutmeg
1/4 tsp cumin

Halve the peaches, remove pits and slice, leaving the skins on (this will help lock in their nutrients).  Steam the peaches in either a steaming basket on the stove or in the Beaba babycook.  If using the stove use about 1-2 inches of water and steam for about 3-5 minutes.  If using the babycook fill the water to the number 2 and set to steam.  Once the peaches are steamed allow them to cool in the fridge, about 10-15 minutes, and remove the skins. (Once your bebe has tried them steamed and you feel comfortable you can peal, chop and puree the peaches fresh, skipping the steaming step).  Next add them to a food processor or the babycook.  Puree until smooth.  Add the remaining ingredients and puree until creamy.  You can add additional liquid to thin it out a bit if you like.  

Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 2 days in the fridge or 3 months in the freezer.  This recipe will fill about 2 ice cube trays (10-20 servings). 


This recipe is vegetarian and gluten-free.

Thursday, May 12, 2011

The Lunchbox: Week of May 9



One of the great money savers I have found is buying some things from the bulk bin section.  It’s great because you scoop what you want and only pay for how much you buy.  Plus less packaging.  I have been getting dried cranberries, yogurt covered raisins, nuts and more from the bulk section of our local Whole Foods Market lately. 
(I also found dark chocolate covered coffee beans for Mama, Yum)

Above is a picture of one of her lunches from this week, containing:
  • Turkey, Cream Cheese & Dried Cranberries on Sourdough
  • Homemade Snack Mix: Cereal, Cashews, Yogurt Raisins, Pumpkin Seeds
  • Raspberries & Kiwi
  • Peas
  • Pretzel Bread

Happy Lunchtime Everyone!!

Monday, May 9, 2011

Puree Monday - Yo Yolk



A great source of protein for bebes is none other than the “incredible, edible EGG”!  Eggs do happen to be high on the list of possible allergens but it’s actually the egg whites that contain the allergic proteins.  Most will agree that egg yolks are safe and carry very little risk of allergy.  It’s recommended not to give bebes egg whites before the age of one and the best way to separate the yolks from the whites is hard boiling the eggs!  This is a pretty easy recipe and one of Bebe B’s favorites.  She used to love it spread on pieces of bread when she was first mastering finger foods!


Yo Yolk Puree - 10 Months+
Ingredients: 
5 (hard boiled) Egg Yolks
1/4 cup plain Greek Yogurt
1/4 tsp Paprika

This recipe is easy and delicious.  Make sure the hard boiled egg yolks are cool (at least room temperature).  Then using a large spoon or fork mash together yolks, yogurt and paprika till you get the desired consistency.    



Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  This recipe will fill about 1 ice cube trays (5-10 servings). 


This recipe is vegetarian and gluten-free.

Tuesday, May 3, 2011

The Lunchbox: Week of May 2



I was proud of myself this week because I packed Bebe B’s lunch the night before school, right after dinner (before I got tired, crabby and uninspired, which is usually around 8:30pm these days).  

Above is a picture of one of her lunches from this week, containing:
  • Cream Cheese, Peanut Butter & Banana Sammies, cut into a butterfly and a heart
  • Raspberries
  • HeartBEET Hummus
  • Carrots & Green Bell Pepper, cut with a wavy knife
  • Cottage Cheese with Nutmeg 

Happy Lunchtime Everyone!!

Monday, May 2, 2011

Puree Monday - White Bean Couscous



This is a fabulous recipe for bebes ready to move on to new tastes and textures.  Couscous is a wonderful Moroccan style grain.  Here is the secret...while seen as a grain it’s actually a small pasta made from wheat semolina yet when cooked it’s fluffy and amazing, perfect for any seasoning.  Plus did I mention it’s ridiculously easy to make?  I think one of Bebe B’s first words was “cou cou”!

White Bean Couscous - 10 Months+
Ingredients: 
1 (15 Oz) Can White Northern Beans (UNSALTED)
1/2 dry Couscous (plain)
3/4 cup Water
1 tbsp of Olive Oil 
1 tbsp Rosemary (finely chopped)

Bring the water to boil in a small saucepan on the stove.  Add the dry couscous and stir.  Cover and remove from heat, allow to sit for at least 5 minutes, then stir and fluff the couscous.  Allow to sit uncovered another 10 minutes or so to cool.  Drain and rinse the beans well in cool water (this helps to reduce their gassiness).  Now puree the cooked couscous, beans, oil and rosemary together in either a food processor or the Beaba babycook till you reach the desired consistency.  You can add additional water if needed.



Purees can be as chunky as your baby is ready for- it’s up to you. This recipe will keep up to 3 days in the fridge or 3 months in the freezer.  This recipe will fill about 2 ice cube trays (10-20 servings). 

This recipe is vegan and dairy-free.


Some of the Amazing Health Benefits:
  • -White Beans are rich in fiber, protein, potassium and iron. 
  • -Couscous is a good source of protein, fiber, niacin, selenium, and B vitamins.