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.

baby2

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.

baby4

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

baby6

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

IMG_6408

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.

 

 

Ribbon Salad

Ribbon Salad

Better known as Pear, Pomegranate and Roasted Butternut Squash salad with Maple Sesame Vinaigrette from the spiralizer inspired blog Inspiralized.com. If you were to say the full name to your toddler, they may have a confused look on their face. So we toddlerized the title to simply, Ribbon Salad!

Getting kids to eat veggies has to be fun! Using tools, like a spiralizer changes the way a child thinks about eating. It’s different, creative and fun!

Ribbon15

Grandma DiDi peeled and spiralized the butternut squash. After tossing it with oil, salt and pepper, she popped it in the oven to roast.

Ribbon11

While the butternut squash roasted, we made the maple sesame vinaigrette.  Once again, the cub is mesmerized by the garlic press.

Ribbon12

Measuring out ingredients always makes the cub feel part of the process. At two-years-old, she’s very independent and loves to do things by herself.

Ribbon13

Stir, stir and look cute.

Ribbon10

With the dressing complete, Grandma DiDi shows the cub how to make ribbons out of an asian pear. The texture of an Asian pear is firmer than a regular pear so it holds up to the spiralizer.

Ribbon9

The cub is so proud of the finished product! So is Grandma.

Ribbon8

Time to give it a try!

Ribbon6

We added  all the ingredients to the bowl which has the dressing at the bottom.

Ribbon4

In goes the pomegranate seeds and arugula.

Ribbon5

Toss and get ready to enjoy!

Ribbon1

To add to the experience and FUN, the cub ate her salad with chopsticks. Never underestimate how creativity in the kitchen can influence your child to eat.

Ribbon2

 

Ribbon Salad

 

Ingredients

  • 1 medium butternut squash, peeled, noodles trimmed (flat blade)
  • salt and pepper, to taste
  • 1 large asian pear (noodle blade)
  • 5 oz container of arugula
  • ¾ cup pomegranate seeds
  • 3/4 cup roughly chopped walnuts
  • For the vinaigrette:
  • 1 tablespoon real maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon white sesame seeds
  • 1 tablespoon soy sauce
  • pepper, to taste
  • 1 garlic clove, crushed and then minced

Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Coat lightly with cooking spray and season with salt and pepper and roast for 8-10 minutes or until cooked through but still al dente.
  1. While the squash cooks, combine all of the ingredients for the vinaigrette.
  2. Spiralize the pear and add to a large mixing bowl with the arugula and walnuts. Once butternut squash is done, add it to the large bowl, toss with vinaigrette thoroughly.
  3. Serve immediately.