1.30.2014

homemade baby food | our favorites

I have had a lot of Mamas asking for me to share some of my favorite baby food recipes. 
(Clockwise from left; pictured above is roasted zucchini, roasted sweet potato, petite green peas, roasted red pepper & cauliflower; butternut squash in the center)

Making homemade baby food is SO much easier than you think and if you're interested in a full post about the process I use to make Olivia's food, you can read more HERE. Back in November, I posted about introducing solids and how I am approaching feeding Olivia. You can read more about that HERE.

Below are the vegetables I ALWAYS have on hand in the freezer (portioned out into 1 oz cubes for easy feeding) with the (super simple) preparations included.

|| ORGANIC ROASTED ZUCCHINI ||
Purchase fresh while on sale (at Whole Foods, it goes on sale every few weeks); slice and coat with extra virgin olive oil (unrefined) and place on a baking sheet; bake at 375° for 12-15 minutes; while still warm, puree in food processor (adding EVOO if needed) until smooth; serve immediately or freeze in tovolo perfect cube trays (available HERE); to reheat from freezer, place cubes in shallow frying pan with a little olive oil; heat on medium until warmed, stirring occasionally

|| ORGANIC ROASTED SWEET POTATOES* ||
Purchase fresh (I buy 3 lb bags from TJ's for $3.99); lightly scrub outside of potatoes; place on baking sheet lined with foil; depending on size, bake at 375° for 45-60 minutes or until fork-tender; let cool and peel skins away from potatoes; puree in food processor (adding coconut oil if needed) until smooth; serve immediately or freeze; to reheat from freezer, place cubes in shallow frying pan with a little olive oil; heat on medium until warmed, stirring occasionally

*Sweet Potatoes are excellent for MIXING with MEAT; every few weeks I bake a free-range turkey breast and then puree the turkey with sweet potatoes; meat is difficult to puree and freeze without any vegetable added and the texture is extremely undesirable (yes, I have learned from experience!)

|| ORGANIC PETITE GREEN PEAS ||
Purchase two bags frozen; steam until tender (about 4-6 minutes); while still warm, puree with a few tablespoons of extra virgin coconut oil (EVCO) or extra virgin olive oil; serve immediately or freeze; to reheat from freezer, place cubes in shallow frying pan with EVCO or EVOO on medium until warmed, stirring occasionally

|| ROASTED RED PEPPER ||
Purchase 6-8 large organic red bell peppers fresh; cut each pepper into 4 pieces, removing stem and seeds; place on baking sheet lined with parchment paper and coat in EVOO and S&P; bake at 375° for 15-18 minutes or until skins are charring and slightly peeling off; while still warm, puree in a food processor; serve immediately or freeze; to reheat from freezer, place cubes in shallow frying pan with EVOO on medium until warmed, stirring occasionally

|| ORGANIC CAULIFLOWER ||
Purchase frozen (I typically prepare 2 bags at once); steam in large pot until tender (about 8-10 minutes); while still warm, puree with a few tablespoons of real butter until smooth; serve immediately or freeze; to reheat from freezer, place cubes in shallow frying pan with butter or EVCO on medium until warmed, stirring occasionally

|| ORGANIC BUTTERNUT SQUASH ||
Purchase fresh or frozen; steam until tender (about 5-7 minutes); while still warm, puree with a few tablespoons of organic extra virgin coconut oil (our favorite HERE) or REAL butter; serve immediately or freeze; to reheat from freezer, place cubes in shallow frying pan with a little coconut or olive oil; heat on medium until warmed, stirring occasionally

(Clockwise from left; pictured above is lovely lentils, green beans, coconut carrots, turkey + sweet potatoes & broccoli)

|| LOVELY LENTILS ||
My favorite recipe for Lentils can be found HERE.

|| GREEN BEANS ||
Purchase fresh or frozen; rinse and trim ends; steam until tender (about 6-8 minutes); while still warm, puree with EVOO in food processor until smooth; serve immediately or freeze; to reheat from freezer, place in shallow frying pan with EVOO and heat on medium until warmed, stirring occasionally

|| COCONUT CARROTS ||
Purchase 2-3 lb bag of rainbow carrots fresh; leave skins on but clean thoroughly; trim into 1 inch pieces and place on baking sheet lined with foil; coat in EVOO and S&P; roast at 375° for approximately 25-30 minutes or until tender; while warm, puree in food processor, adding EVOO as needed until smooth; serve immediately or freeze; to reheat from freezer, place in shallow frying pan with EVOO and heat on medium until warmed, stirring occasionally

|| TURKEY + SWEET POTATOES ||
Bake free-range turkey breast according to instructions; puree with cooked sweet potatoes until smooth with a 3:1 ratio of T:SP (I simply use sweet potatoes as a BINDER in this recipe; I want the majority of this to be turkey, so I know she is getting adequate protein when I serve this to her with other veggies); once pureed, serve immediately or freeze; to reheat from freezer, place in shallow frying pan with EVOO and heat on medium until warmed, stirring occasionally

|| BROCCOLI || 
Purchase fresh or frozen; rinse and chop into 1-inch florets; steam for 5-7 minutes; while still warm, puree in food processor with EVOO until smooth; serve immediately or freeze; to reheat from freezer, place in shallow frying pan with EVOO and heat on medium until warmed, stirring occasionally

COMMON "BINDERS" I USE FOR PUREEING
(Clockwise from left; pictured above is extra virgin olive oil, extra virgin coconut oil, organic free range low sodium chicken stock (frozen), butter, and unrefined sesame oil)

ALWAYS be sure that any OILS you buy are UNREFINED! This is extremely important. Depending on the food, I add a small amount of a binder to make pureeing the food easier; with turkey, I add chicken stock; with most vegetables, I add EVCO or EVOO or Sesame oil; when I am reheating food, I tend to add a tiny bit of butter; it is a great way for Olivia to get healthy fat in her diet 

|| OTHER PROTEIN SOURCES ||

Hard-boiled Egg Yolks -- Get our favorite breakfast recipe HERE.

Wild Caught Salmon (Coho or Sockeye) -- purchase when on sale, freeze all but 1 fillet; bake and serve immediately (blended with veggies) or store in fridge up to 2 days; pull fillets out as you need them from freezer and bake

Wild Caught Alaskan Cod -- purchase when on sale, freeze all but 1 fillet; bake and serve immediately (blended with veggies) or store in fridge up to 2 days; pull fillets out as you need them from freezer and bake

Organic Free Range Chicken Breasts // Organic Free Range Turkey Breasts -- bake, blend with sweet potatoes (3:1 ratio) and freeze or serve immediately

Grass Fed Beef -- Olivia has only had a little bit of beef so far, mainly because we ourselves don't eat much beef. When we've fed it to her, it has been fresh (just cooked/not frozen) with peas or broccoli. 

We always try to offer Olivia 2-3 types of VEGETABLES PER MEAL with her PROTEIN; today for lunch she had zucchini, sweet potato, green peas, and red pepper blended with baked cod; for dinner she will have butternut squash, cauliflower and green beans blended with cod // I don't always mix the veggies together, sometimes I serve 2 oz green beans, 2 oz red peppers and 3 oz cod, all separately, it just depends on the day! 

|| TO PREPARE A MEAL ||
In the morning after breakfast, I take out the cubes of veggies I will be feeding her for the day and leave them in fridge to unthaw; by lunch time, they are semi-thawed and I heat them in a shallow frying pan until warm; I then put them in the food processor and puree with whatever protein I'm using that day until smooth; you can then heat the meal again in frying pan or serve immediately (sometimes if the veggies are really hot, there is enough heat to warm up the protein)

|| V'S FAVORITE MEAL COMBINATIONS ||
Cod + Green Beans + Green Peas
Cod + Zucchini + Butternut Squash
Salmon + Sweet Potatoes
Salmon + Cauliflower + Carrots
Turkey + Butternut Squash + Sweet Potatoes 
Turkey + Carrots + Green Peas
Chicken + Sweet Potatoes + Broccoli
Chicken + Roasted Red Pepper

I typically feed Olivia 2-3 oz of LOVELY LENTILS for a midday snack if she is hungry but not interested in a full meal; it gives her protein and because I pack a ton of veggies (carrots, celery, onions) into the recipe, she gets an adequate amount of complex carbs too. Her meals are between 4 and 6 oz depending on the day; always at least 50% protein. Her snacks are between 2 and 3 oz, one to two times a day.

I also try to give Olivia one to two new foods each week to try, integrating them one by one to be sure she doesn't have an allergies. In February (at 9 months old) we will be introducing steamed asparagus, roasted brussel sprouts and tilapia! In March (at 10 months old) we plan to introduce quinoa and possibly brown rice to Olivia, along with other new veggies.

Do you make your own baby food or know someone who does? I'd love to hear from you if you have any favorite combinations, recipes and of course, any comments or questions! 




1.28.2014

our feeding favorites


1. 2. 3. 4. 5. 6. 7

I thought I would do a round up of my feeding favorites since I have been so happy with all of these items that we've been using for the past few months since Olivia started solids.

(1) The Boon SWAP Spoons make it easy to feed Olivia and wipe her mouth -- and you have two choices of textures to use (rubber vs. metal). I love boon products and these are the only spoons I'll ever use! 

(2) I have nothing but amazing things to say about the Keekaroo Highchair -- it will grow with Olivia and has been perfect even from 4 months old (we started putting her in it two months before giving her solids so she could get used to it). Once she is a little older, we can take the booster seat out and use it at our dining room table or convert the high chair into an infant chair. We originally chose this high chair because I had used it when I nannied for family friends, and I love it because it's sophisticated, not bulky or made of (cheap) plastic, and it will grow with your babe. 

(3) The Boon Pulp Feeder is so great for Olivia to use with fruit when she is teething, and it is super easy to clean; mesh teethers wear out and get icky pretty quick. Because this is plastic, it can be thrown in the dishwasher and it's like new again after every wash!

(4) The Tovolo Perfect Ice Cube Trays make homemade baby food so easy to portion out and freeze. Read more about making your own baby food here.

(5) The A&A Burpy Bib is wonderful because it covers Olivia's body AND arms! I put that on first (especially when she is wearing a nice outfit) and then put a wipeable bib on top. I use the Burpy Bib as a burp cloth after her meals also. 

(6) The Boon Stay Put Edgeless Divider Plates are awesome for portioning out her food and not always having to mix everything. I want her to taste foods individually and learn what she likes. Plus the colors are fun and they are so easy to clean.

(7) MODIFIED: Any wipeable bib is great to put over cloth/muslin bibs. Our favorite are Snap Bibs (available here). I had a few cheap sets of wipeable bibs from Target (pictured) but once I received Snap Bibs to review, I fell in love! They can be washed with soap and water after each use and come in the most fun colors!

Happy Tuesday!

1.25.2014

our favorite monster cookies

Over the past few years, I've read through what feels like a million monster cookie recipes. They are always just a little bit different than one another but typically have a similar list of ingredients: oats, peanut butter or peanut butter chips, chocolate chips, m&ms and sometimes nuts. Well in this house, monster cookies are one of my favorite go-to desserts, especially for entertaining. They are so easy to make and always a crowd pleaser. Plus, you can match the m&ms with the season -- what's more festive than pink + red m&ms for Valentine's Day?

My dear friend, Natalie, came over last week and we whipped up a batch of these beauties.
It was her first time making them and she loved them right away, just as much as I have for years. Being that they were so delicious and that Valentine's is right around the corner, I had to share my recipe!


Yield: ~2 Dozen FULL SIZE // ~3 dozen MINI MONSTERS

I N G R E D I E N T S
1/4 cup butter, softened (Half stick)
1 cup sugar
1 cup + 2 TBSP brown sugar
2 cups CRUNCHY peanut butter
3 large eggs
1 tsp. corn syrup
1/4 tsp. vanilla
4 1/2 cups rolled oats (certified GF if necessary)*
2 tsp. baking soda
1/4 tsp. salt
1 cup M&Ms + extra for topping
1 cup chocolate chips
Baking sheets + Parchment Paper
Wire Cooling Racks


D I R E C T I O N S 
1. Preheat oven to 350°

2. Combine butter, sugar and brown sugar at medium speed with an electric mixer until smooth. Add peanut butter, eggs, corn syrup and vanilla; mix until just combined.
3. Stir in oats, baking soda & salt using a wooden spoon. Gently add M&Ms and chocolate chips until well-combined.
4. For FULL SIZE monster cookies, drop 1/4 cup portions of dough about 2-3 inches apart on a baking sheet lined with parchment paper; for "mini monsters," use TBSP size portions
(If desired, place a few extra M&Ms on top before baking)
5. Bake at 350° for 12-15 minutes or until lightly browned (less time for a chewy cookie, more time for a crunchy one); I under bake mine slightly because I like them extra soft + chewy
6. Let cookies cool for 5 minutes on the baking sheets then transfer cookies to a wire cooling rack to cool completely (just be sure to enjoy at least one while they're still warm!)

*These cookies are naturally gluten free as long as the oats are certified GF

Have you tried other monster cookie recipes that have been a hit? I'd love to hear about them and give them a try!

1.22.2014

easy breakfast for baby


 Avocado + Egg | Easy Breakfast for Baby

I N G R E D I E N T S

½ to 1 whole organic avocado, ripe
1 small slice of organic banana, ripe (about ½-1 inch piece)
1 cooked (hard boiled) free-range organic egg yolk

D I R E C T I O N S

Peel and pit avocado, scoop out with a spoon. Slice banana. Hard boil eggs on your “prep day” and again every few days (I only do 4 eggs at a time as to keep them fresh). Mash all together and serve.

This is a great way to offer healthy fats, protein and a little bit of a treat with the banana. If Olivia is extra hungry, I offer the whole avocado and two egg yolks and leave the banana at the same amount. 
Learn more about making HOMEMADE BABY FOOD HERE.

1.21.2014

chipotle chicken lettuce wraps

Just the right amount of heat and smoky flavor paired with tender warm chicken and caramelized vegetables all chillin’ in a fresh, crisp butter lettuce cup. Yup, divine.


Recipe yields approximately 8-10 lettuce cups

I N G R E D I E  N T S
Extra-Virgin Olive Oil
1 Cup Frozen Corn* 
*We use Fire-roasted frozen corn from Whole Foods
1 Pound of Chicken Breasts
2 Chipotle Peppers IN Adobo Sauce* 
*1 small can will be more than enough!
1/2 Cup Freshly Chopped Cilantro
1 Lime
1 Red Bell Pepper, thinly sliced
3 Scallions, thinly sliced
1 Head Butter Lettuce, rinsed & leaves dried + separated
Freshly ground S&P
Crushed peanuts for garnish, optional
Extra chopped cilantro for garnish, optional

D I R E C T I O N S
1.     Heat olive oil in large pan or dutch oven (I used my dutch oven!) and season chicken with S&P.
2.     Sear chicken breasts in pan, about 6 minutes per side until cooked through and browned. Move to a cutting board; let sit for 5 minutes and then thinly slice chicken.
3.     In a food processor, combine the cilantro, juice from 1 lime, and chipotle peppers in adobo. Pulse until smooth.
4.     Add the sliced chicken back to the pan, along with the chipotle sauce, freshly sliced red bell pepper, roasted corn, and 2 of the 3 scallions.
5.     Toss until combined (we like a little carmelization on our veggies)



6.     Fill butter lettuce cups with chicken + veggies, garnish with the remaining scallion, add a squirt of lime juice, crushed peanuts and extra chopped cilantro if you’re a cilantro freak like me!




& indulge.

Back to Top