Making Baby Food - Tips!

Baby Food

Just a few notes...
- Freeze your baby food in ice cube trays.  Each cube is about 1oz of food.
- Store  the cubes in tupperware or freezer bags.  Defrost in the fridge or in the microwave (be careful it doesn't get too hot). 
- Mix cubes for variety, and even add rice cereal for some extra calories and vitamins!
-Add spices and seasonings (just not salt) to make the food tastier for your little one.
- Yes, they sell fancy pureeing machines, specifically designed for baby food.  These are not necessary. A blender or food processer will work perfectly for all of these recipes!
- If after pureeing the food, it is very liquidy, don't worry.  Still freeze them and then when you defrost it, just add some rice cereal to thicken it up!
- As your child becomes older and more used to eating solids, puree for a shorter time so that the food has some small chunks.
- If you want to keep some of the pureed food in the fridge instead of freezing it, then you can store it in there for about 3 days.

Search our blog for lots of great baby and toddler recipes!

Fruit Dip

Fruit Dip (from Maureen)

Ingredients:
Strawberry Yogurt- Any other flavor is fine!
Fruit to dip such as bananas, strawberries, grapes or apples

Directions-
Take your yogurt and empty it into a small bowl. Cut up some fruit and serve the yogurt as a "dip" for the fruit! Toddlers love dipping everything and this is a good way to get more fruit and dairy into them. Stay away from the packaged dips as they are full of processed ingredients.

Another way you can make yogurt dip-
Take 1/2 cup yogurt, 2-3 tablespoons honey, 1/8 tsp cinnamon (or nutmeg) and a very small splash of vanilla and mix together. Taste it before as you might need to adjust the taste to your liking!

Homemade Trail Mix

Homemade Trail Mix (from Maureen)

Ingredients:
Peanuts- Any type of nuts can be used
Dried fruit- Any type can be used we like banana chips and yogurt covered craisins
Chocolate Chips- optional! I like to use the mini chips or white chocolate chips since they aren't technically chocolate and the kids don't need chocolate
Puffs

Directions-
Use equal amounts of each ingredient. Mix together and divide it into separate plastic bags or containers. This one is good for when you are on the go!

Strawberry Banana Smoothies

Strawberry Banana Smoothies (from Maureen)
Ingredients-
1 Cup Light Plain Yogurt- Can be substituted for flavored yogurt or whole milk yogurt!
1 Ripe Banana
4-5 Strawberries- You can leave them whole or cut them up
Ice
Honey- (Optional used to sweeten it)

Directions-
Blend all the ingredients in your blender.  Serve in a glass with a straw.

Peanut Butter Cookies

Peanut Butter Cookies (from Maureen)
Makes approx. 24
Ingredients-
1 Cup Peanut Butter- I use Skippy All Natural Creamy
1 Cup Sugar
1 Egg
1/2 Tsp Vanilla (optional)

Directions-
Mix all ingredients together! Bake cookies for 6-8 min at 350

Creamy Oatmeal Cereal

Creamy Oatmeal Cereal
1/4 c. Oatmeal Cereal, mixed with water to desired consistency
2 oz. Yogurt (we liked the YoBaby Banana)

Mix the oatmeal cereal and yogurt.  Please do not use this recipe until your Pediatrician has given the OK to introduce yogurt into your baby's diet!

Creamy Corn

Creamy Corn
1 16oz. bag of sweet white corn
1/2 c. water
1/4 cup of plain yogurt

Boil the corn over medium heat until very soft, usually around 10 minutes.  Cool completely and then transfer to the blender. Add yogurt and puree until desired consistency.

Butternut Squash

Butternut Squash

3 c. cubed Butternut Squash (Approx. 1 large squash)
1 1/3 c water

On medium eat, bring the water and squash to a boil.  Cook for 20 minutes, or until tender and then allow to fully cool. Transfer to blender and puree until desired consistency.

Pears

Pears
3-4 Ripe Pears

Blend pears until desired consistency.  Transfer to ice cube trays and freeze.

Note: Ripe pears are naturally very sweet and juicy, which is why it is not necessary to boil the pears. However, if you use pears that are not ripe, then cut the pears into chunks and boil in water (about 1/4 c. for 3 pears) until soft, between 15 and 20 minutes.  Allow to cool, then puree in blender.

Mixed Veggies

Mixed Veggies
1 16 oz. bag of Mixed Veggies
1 1/4 c. water

Place the frozen veggies in boiling water and simmer until tender, about 10 minutes. Allow to fully cool before transfering to the blender. Puree until desired consistency.

Peas

Peas
1 16 oz bag frozen peas
1 ½ c water

Place the frozen peas in boiling water and simmer until tender, usually between 5-7 minutes.  Allow to fully cool and then transfer to blender. Puree until desired consistency. 

Applesauce Graham crackers

Applesauce Graham Crackers (from Brittney)

Graham Crackers
Natural Applesauce
Cinnamon
Raisins
Wheat Germ

Mix cinnamon, wheat germ and raisins into the applesauce. Spread over the graham crackers. Use any type of fruit purée you wish!
Using low salt saltines, low-salt Ritz, pita bread slices, or plain rice cakes as your cracker base is just as good!!

PB&J and Banana Rollup

PB&J and Banana Rollup (from Christina)

1 small tortilla
1 Tablespoon of peanut butter
1 Tablespoon of jelly/jam
1/2 of a banana (dont slice into pieces)

Spread PB & J on tortilla. Then take your banana and roll it with the edge of the tortilla until its completely rolled up.

Broccoli Bites

Broccoli Bites (from Gretchen)

1 1/2 c. of shredded cheddar cheese
1 head of broccoli (or 16 oz frozen broccoli), steamed, drained and chopped.
1 1/2 c. seasoned bread crumbs
1/4-1/2 c. Parmesan Cheese
3 large eggs (kids over 1) OR 5 egg yolks (kids under 1)


Combine all ingredients by hand. until well mixed.  Shape into nuggets and place on a pan  coated with cooking spray. Bake at 325F for 25-30 minutes, flipping after 15 minutes.

Chocolate Banana Graham Crackers

Chocolate Banana Graham Crackers

Graham Crackers
Nutella (or other chocolate spread)
Bananas

Break the graham crackers into 4 parts. Spread 1/4 teaspoon of Nutella on crackers.  Slice the banana on an angle and place slices on top of nutella.