Banana Strawberry Cream BABY FRUIT BLEND
This tasty combination is always a hit with babies. You can use fresh or frozen strawberries depending on the season. Please always choose organic strawberries because conventional strawberries are one of the top 10 most heavily laden pesticide produce items.
Makes 10 Servings
Time: ~15 minutes
1 medium ripe banana
1-10z package organic frozen strawberries (left at room temperature to thaw a bit)
1/4 cup grass-fed organic heavy cream
2 teaspoons chia seeds
Place the strawberries and banana into a food processor and pulse until desired texture is reached. Keep it smoother for new eaters, and leave some texture for more advanced eaters. Add the chia seeds and heavy cream. Pulse to combine.
Transfer to a baby food freezer tray and freeze. Once frozen transfer to a sealable ziplock bag or mason jar. Pull out as needed and thaw overnight in fridge or quickly microwave ~15 seconds. Make sure to feel the mixture before serving to make sure it didn't get too hot.
Tip: You can mix this into cooked oatmeal or into whole milk yogurt if desired. If you transfer some into a silicone teether, then you have a baby fruit popsicle!
Nutrition (per serving): 45kcal, 6g carbs, 1.2g fiber, 2.5g fat, 0.5g protein.
Note: You may use substitute the heavy cream for 1/4 cup organic canned full fat coconut cream but you need to add 2 teaspoons of coconut oil to ensure similar fat/calorie content.
Baby Liver Pate with Apple and Onions
Liver is nature's multivitamin, rich in vitamin A, B vitamins, copper, iron, zinc, selenium, and choline. Unlike other meats, it is also a good source of vitamin C. At about 6 months of age, breast milk can no longer meet the baby's needs for energy, protein, iron, zinc, and fat soluble vitamins like vitamin A, E, D, and K (1). Choline is also an essential vitamin that plays a very important role in neurodevelopment that that commonly is under consumed by women. Mother's dietary intake of choline directly reflects choline content in breast milk. Utilizing liver pate as a first food puree and incorporating it moving forward as baby gets older, can be a really great tool to help ensure adequate nutrient status, especially if your baby has been diagnosed with anemia. Did you know that vitamin A deficiency often co-exists with iron deficiency? Researchers found that the combination of vitamin A and iron reduces anemia more effectively than either iron or vitamin A alone (2). You can give baby this pate straight, or mix it into other foods like mashed potatoes or squash. I suggest serving this baby liver pate with other plant based food purees to provide additional carbohydrates and fiber. This recipe can also be given to older babies and toddlers. Simply spread the pate onto whole grain toast or roasted potato spears. Since liver is very nutrient dense, it is best to keep the servings to 2x per week to avoid excess intake of vitamin A.
Makes 10 servings
Time: ~15 minutes
1 tablespoon grass-fed butter (Organic Valley pasture butter or KerryGold)
8oz chicken livers (preferably pasture-raised), sliced into even pieces
1/8th teaspoon sea salt
Fresh ground pepper
Sprinkle dulse granules (I like Sea Seasonings)
1 cup peeled and diced apples (I used honeycrisp which was about 1/2 apple)
1/2 medium yellow onion, diced
2 tablespoons grass-fed heavy cream
Heat a cast iron pan over medium heat and add the butter. Once sizzling add the chicken liver and reduce heat to medium low. Sauté for about 2 minutes, then turn the chicken livers over and sauté another 2 minutes. Season with salt, pepper, and sprinkle dulse. Transfer to food processor.
Add the diced apple and onion to the same cast iron pan and cover. Cook over medium to medium low heat until tender and soft, ~ 5 minutes. Transfer to food processor and blend. Add the 2 tablespoon cream and blend some more until the mixture is smooth.
Transfer the pate to a baby food tray, cover, and freeze. Once frozen store in a sealable container in the freezer.
Prior to use remove 1 serving and place into a glass/ceramic container and either:
1) Let thaw in fridge overnight and stir.
2) Add a splash water (1/2 teaspoon) and microwave for 15-30 seconds. Stir well. Feel the mixture to make sure it didn't get too hot before serving.
***Make sure to keep the pate refrigerated and use within 48 hours after thawing.
Nutrition (per serving): 67kcal, 2.4g carbs, 0.2g fiber, 3.7g fat, 5.7g protein.
1) Up-To-Date: Introducing solid foods and vitamin and mineral supplementation during infancy.
2) Linus Pauling. Iron. https://lpi.oregonstate.edu/mic/minerals/iron
Berry Prune Baby FRUIT BLEND
This tasty delight is always great to have on hand, especially if your baby is struggling with constipation. Prunes have been found to increase stool weight and speed up elimination due to their unique fiber and sorbitol content. Furthermore, the polyphenols and prebiotic fibers in the prunes and berries help feed healthy bacteria such as bifidobacteria. If dairy is well tolerated you can stir in some plain grass-fed whole milk yogurt for added protein and food based probiotics prior to serving.
Makes ~10 servings
Time: 15 minutes
10 dried plums/prunes
1 heaping cup fresh blackberries (or blueberries) – see note
1 cup water
¼ cup grass-fed organic heavy whipping cream (may sub with 2 tsp coconut oil and ¼ cup canned full fat coconut milk)
Place the dried prunes, berries, and water into a small sauce pan. Cook uncovered over medium heat until bubbling. Stir, reduce heat to medium low, and allow to simmer for ~7-10 minutes or until the prunes are tender and the majority of the liquid has evaporated.
Transfer the mixture to a food processor. Add the heavy cream and blend until smooth. Divide the mixture into a baby food tray (or ice cube tray) and freeze.
Once ready to serve, place a single serving into a ceramic dish and microwave for ~15 seconds and stir. Taste test to make sure it isn't too hot. Alternatively, thaw in fridge overnight.
Note: You can use frozen berries. Thaw briefly in the microwave before adding to the prunes. Blackberries are a bit more tart than blueberries. You can also do ½ blackberries and ½ blueberries. Whatever works for you.
Nutrition (per serving): 50kcal, 7.5g carbs, 1.5g fiber, 2.5g fat, 0.5g protein.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.