Making Baby Food

Making Baby Food

If you haven’t heard, The Cub was recently promoted to big sister and she’s taking the role very seriously. Among helping with her baths and changing her diaper, the cub loves to feed her a bottle and more recently, solid food.

This week the cub helped prep her little sisters food and she had a friend over to help.

Baby1The cub began by peeling the sweet potatoes. Her friend stood by to watch.

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The cub then chops the sweet potato. Once chopped Grandma DiDi cooked them in small amount of water until they are very soft to the touch.

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After the sweet potatoes had boiled and softened, the cub’s friend took a turn at pureeing the food in a blender.

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Then we poured the mixture into ice cub trays to freeze. Once frozen, pop them out for the perfect portioned meal for your baby.

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Next up, the cub’s little sister gobbled up all the yummy food she helped make for her. Bib not included.

 

Sweet Potato Baby Food

Ingredients

  • 2 cups chopped sweet potato
  • 2+ Tbsp water until you find the right consistency

Directions

  1. Wash sweet potatoes well
  2. Peel sweet potatoes and cut into small chunks
  3. Place chunks into a pan with just enough water to cover potato
  4. Bring to boil and cook until tender, be sure to check on the water level.
  5. Reserve any left over water to use for thinning out the sweet potatoes
  6. Place sweet potato into your blender (we use vitamix) for pureeing and blend.
  7. Add the reserved water or formula/breastmilk as necessary to achieve a smooth, thin consistency

We do this with all veggies and fruit that she can eat.  Just be sure produce is all washed well prior to cooking.

First foods include: Sweet potato, banana, pear, avocado, apple, peas, carrots, butternut squash and oatmeal. As she grows, we will get more creative with her meals and be sure to post our creations.

 

 

Broccoli Cheese Muffins

Broccoli Cheese Muffins

Thankfully, our little cub still loves broccoli… for now. She will eat steamed brocoli dipped in yummy sauces or butter, blended in smoothies as well as mixed into baked goods. These Claire’s Little Tot’s adapted broccoli cheese muffins are an easy way to get broccoli in your little ones diet.

Not all mornings are created equal. On this particular morning, the cub wanted nothing to do with our recipe. We got creative and invited all her “friends” to cook with us. Cooking isn’t really worth it unless it’s fun! And cooking is always more fun with friends!

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We started our cooking session by lining up all our toys to watch! The cub cut the broccoli in to little pieces, and then we finished the job chopping the broccoli with a big-kid knife.

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In goes the flour and the crowd cheers!

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We added all the dry ingredients and then Anna (from Frozen) wanted to stir, too! Team effort is important around here.

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Grandma DiDi’s turn to stir! The cub says, “Say Cheese.”

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Now it’s time to add the wet ingredients. This time Olaf is coming in for the assist. You can never have enough help.

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After Grandma DiDi helped stir the ingredients well, the cub (and her baby doll) helped scoop the batter into the muffin tin. We popped them in the oven while the cub and all her friends waited patiently for the muffins to bake.

BC9Ding! Cooked to perfection.

 

Broccoli Cheese Muffins

 

Ingredients

  • 8 oz of wheat flour
  • 5 oz grated cheese (we used shredded cheddar but any cheese would be good)
  • 1 small head of broccoli, chopped
  • 6fl oz of milk (I use whole milk)
  • 3 tablespoons of olive oil
  • 3 teaspoons of baking powder
  • 1 large egg, beaten
  • 1tsp salt

Directions

  1. Preheat the oven to 375F degrees
  2. Cook the broccoli until tender (boil or steam) and mash with the back of a fork
  3. In a bowl mix together the flour, baking powder, cooked broccoli and cheese
  4. Add the oil, beaten egg, milk and mix well
  5. Spoon the mixture into a well-greased 12 hole muffin tin  (the consistency should be a moist, sticky dough that is quite thick)
  6. Bake for around 30 minutes or until golden
  7. Transfer to a wire rack to cool.

Once cooled, store in an air tight container in the fridge for up to 3 days and eat cold or, if we’re at home, I reheat them for 30 seconds in the microwave. You can also freeze them for up to 3 months, just take them out when you need them and reheat once defrosted.

 

Options: Chopped kale, spinach, swiss chard, carrots grated zucchini or other types of squash can be substituted. Get creative with flavor. If your little one likes it, add onion, garlic, etc.