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.
Potato Fennel with Greens BABY VEGGIE BLEND
Increasing the variety of ingredients that baby gets is essential to increase the nutrient density and phytonutrient density of their diet. If babies only get the same foods over and over again, the chances are nutrient deficiencies can develop. Plus, more variety exposes your baby to new flavors, discouraging picky eating later down the road. This recipe highlights prebiotic rich onions, leeks, and garlic, with the gentle sweetness of fennel to hide the more bitter compounds in dark baby greens. You can use grass-fed butter or heavy cream, or a combination of both to ensure adequate fat for the absorption of fat soluble vitamins.
Makes 10 servings
Time: ~30 minutes
1 medium yukon gold potato, washed and quartered
1/2 fennel bulb, core removed
1/2 medium onion, halved
1/4 leek stalk (cleaned to ensure dirt is removed)
1 clove garlic
Handful tender baby greens (spinach, kale, collards, etc)
Handful chopped green herbs (I used basil, but parsley would work well too)
2 tablespoons grass-fed butter
2 tablespoons hydrolyzed collagen (optional)
Generous pinch sea salt
Fresh ground pepper
Place the potato, fennel, onion, leek, and garlic into a pot lined with a steamer basket and filled with water to reach the bottom of steamer. Cover with lid and bring to a boil, then reduce to medium heat. Steam for ~15 minutes or until all is fork tender. Place your choice of baby greens into the steamer and steam for an addition minute until tender and bright green.
Transfer all the steamer ingredients to a food processor and add the fresh herbs, butter (or 4 tablespoons heavy cream), optional collagen peptides, salt and pepper. Process until smooth.
Transfer to a baby freezer food tray and freeze. Once frozen transfer to freezer safe container or silicone ziplock bag.
Place single serving into a microwave safe dish, and reheat for 30 second in the microwave. Stir. Make sure to feel the mixture before serving to baby to make sure it is not too hot. Alternatively, you can thaw overnight in fridge.
Note: In place of fennel, you can also use celeriac root.
Tips: You can use baby purees to make quick baby or toddler soups by simply adding more liquid such as bone broth, vegetable stock, or water to thin to soup consistency. You can also whisk in an egg and make a veggie "pancake" or "crepe".
Nutrition Facts (w/ butter & collagen peptides): 48kcal, 2.4g fat, 5.5g carbs, 1.1g fiber, 1.9g protein.
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
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.