Apple Butternut Baby VEGGIE BLEND
This is a naturally sweet baby veggie blend rich in fiber, fat, and easy to digest protein that babies love. Most commercial vegetable baby food varieties do not contain adequate fat or protein. Usually they are rich in carbohydrates and therefore do not provide lasting satiety. Plus, this is a great way to expose babies to new flavors and support healthy eating habits later down the road. I like to serve it along with a little bit of pasture-raised egg, either scrambled, or just straight from my soft boiled egg/sunny side up egg for added choline.
Makes ~10 servings
Time: ~30 minutes or less
1 cup peeled and cubed raw butternut squash (see note)
1 medium apple, cored and quartered
½ sweet onion, peeled and quartered
1 clove garlic
1 teaspoon peeled ginger root (or more depending on taste)
2 tablespoons hydrolyzed collagen peptides (optional)
2 tablespoons grass-fed butter
Pinch salt and pepper
Place a steamer basket in a large pot and enough water to fill right below the basket. Add the squash, apple, onion, garlic clove, and ginger. Heat over high until the water is boiling. Then reduce heat to medium and steam until tender, about 15-20 minutes.
Place the veggie fruit mixture into a food processor. Add the butter and collagen and blend until desired texture. Season with a pinch of salt and pepper. Add extra ginger as desired.
Divide mixture into a baby food tray (or ice cube tray) and freeze. I often leave out a portion for part of a meal that day. Once frozen place into a sealable freezer bag or large mason jar. When ready for use, remove one cube and place into a small glass or ceramic bowl. Microwave for ~30 seconds. Stir and feel to make sure it is not too hot to serve. Alternatively, thaw in fridge overnight. Toren loves eating this cold so it doesn't need to be warm.
Note: You can also use previously frozen or leftover roasted butternut squash and just warm it in the microwave before adding into the food processor. I am sure other squash varieties with firm flesh like Red Kuri, Acorn, or Delicata would work great as well. I have also added some leek to this mixture and it turned out delicious!
Nutrition (per serving): 45kcal, 5.5g carbs, 1.2g fiber, 2.4g fat, 1.6g protein
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.