baby food

my girls love to eat. we aim for no sugar, no junk food and snacks. here are a few we have loved over the years.

bon appétit

sweet potato fries

2-3 sweet potatoes
1/4 cup olive oil
tbls cinnamon

-peel and cut sweet potatoes into small chunks, similar to french fries.
-preheat oven to 400
-toss in olive oil, until they are well coated. 
-add cinnamon, a little at first, and then you can add more once baby is used to it.
-spread, in single layer, on a baking sheet lined with parchment paper.
-bake 30-45 minutes, or until tender (the insides should squish when you push on them)
-let cool thoroughly before serving.

bella loved these, 7 mos. 


bella pops

1 kiwi
1 apple
1/2 a mango
1 banana

-peel and slice kiwi, apple and half of a mango. 
-place in steamer (i use the beaba babycook).
-using the water in the basket, puree the fruit until smooth.
-slice banana into 1 inch pieces and add to puree.
-blend until smooth.
-pour into popsicle mold or ice cube trays. 
-freeze until solid.

serve on a stick (for older toddlers and kids) or in a mesh teether. 


green beans with mint


fresh green beans (as many or as few as you like. i usually make about a pound of them at once)
5-10 leaves of fresh mint

-steam green beans
-chop mint
-place green beans and mint into food processor/blender
-puree until smooth
-serve within 3 days, or freeze (in ice cube trays) up to 3 months

-use leftover mint for a mommy mojito. because, girl you know you need one.....


zuchinni and quinoa (keen-wa)


1/2 cup quinoa
1 cup water
1 organic zuchinni

-slice zuchinni and steam
-bring quinoa and water to boil. reduce heat and simmer for about 25 minutes, or until all water is absorbed
-you can puree the zuchinni, or leave in chunks and combine with the quinoa

quinoa is high in protien, gluten free and easily digested. this has become one of bella's favorite meals!


Tofu Nuggets

firm or extra firm tofu
earths best graham crackers (or any other graham crackers)
wheat germ

-cut tofu into small pieces
-crush 5-6 graham cracker pieces in a plastic bag
-toss tofu chunks, graham crackers and wheat germ into a dish (i use more wheat germ than graham crackers, but you can do it to your liking)

tofu can be safely added to the diet around 8 months of age. 


squash soup
(a perfect recipe for fall!)

acorn squash
winter squash
any other kind of squash in season in the fall
select spices

-steam and puree squash to desired consistency

-to base, add a little butter*, cinnamon and brown sugar
-to base, add cardamom
-to base, add butter* and nutmeg

*use unsalted butter


bella's warm your bones breakfast

earth's best multi grain cereal 
1 large apple 
1 pinch brown sugar
coffee for mom! (or dad!!) 

-steam and puree one apple (you can do this ahead of time in a large batch and store)
-make cereal or oatmeal according to box
-add 1-2 tablespoons (according to taste) to warm cereal
-add a pinch of brown sugar
-add cinnamon to taste
-mix well and enjoy!


baked apple fries

-2 apples 
-brown sugar
-unsalted butter (melted)

-preheat oven to 350
-peel and core apples
-slice into "fries" of even consistency
-mix brown sugar and cinnamon together.
-toss sliced apples and butter together in a bowl
-sift brown sugar and cinnamon over top and mix until evenly coated.
-spread in one layer on a baking sheet
-bake at 350 for 12-15 minutes, or until squishy


bella's first birthday cake
-1/2 cup molasses
-1 cup applesauce*
-1 tsp cinnamon
-1/2 tsp cloves
-1 tsp baking powder
-1/2 tsp baking soda
-1-3/4 cup flour
-1 tsp ginger

*for the applesauce, i took 2 apples, sliced, peeled and cored them, then steamed and pureed them. you can also use all natural applesauce. the key is-no added sugar! 

Mix the molasses and applesauce in a large bowl. Add remaining ingredients and mix well.  Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes, or until it tests done.
**The batter may be a bit dry and you may need to add more applesauce or a bit of water. Try adding 1/4 cup of applesauce first then gradually add a bit of water by tablespoon**

you can also add chopped apples to the top.


Cora's first birthday cake

4 or 5 ripe bananas
1/2 cup natural no sugar added applesauce
(i used homemade applesauce-steamed 2 honeycrunch apples, then pureed them using a little of the water that steamed off) 
3 tbsp coconut oil (melted)
3 teaspoons vanilla extract
1 teaspoon baking soda
3/4 cups whole wheat flour
3/4 cup oat flour (grind rolled oats in blender, then measure)
1 teaspoon cinnamon


Mash the bananas in a medium bowl.
In a separate large bowl, mix the flours, baking soda, and cinnamon together.
Add the mashed bananas, applesauce, coconut oil, and vanilla to the flour mixture. Mix just until incorporated.
Coat your 4 mini tart pans + 6-8 muffin pans (or 2 8 or 9″round pans) with oil.
Spread the batter into the bottom of the pans.
Bake at 375° for 15-20 minutes.  Check with a toothpick for doneness.
Cool the cakes before frosting.  If you used the 8″ or 9″ pan, then use an overturned smaller bowl to cut out small cake rounds.

Healthy No Sugar Cream Cheese Frosting

1 cup (8 ounces) cream cheese

1/2 cup (4 ounces) no sugar added apple juice concentrate
2 teaspoons pure vanilla extract
Soften the cream cheese.

Whisk the cream cheese with the apple juice concentrate and vanilla extract until creamy.


kyan's birthday carrot cake

1-1/2 cups all-purpose flour
2/3 cup flax seed meal
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups finely* shredded carrot (about 6 medium)
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1/2 cup granulated sugar or sugar substitute blend** equivalent to 1/2 cup granulated sugar
1/2 cup packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar
1/2 cup canola oil
1 recipe Fluffy Cream Cheese Frosting
Coarsely shredded carrot (optional)

1. Preheat oven to 350 degrees F. Grease and lightly flour two 8x1-1/2- or 9x1-1/2-inch round cake pans; line bottom of pans with waxed paper. Grease and lightly flour the waxed paper and the sides of the pans. Set aside.
2. In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter evenly among prepared pans, spreading evenly.
3. Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers of the cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto wire racks. Cool completely.
4. Place one cooled cake layer on a serving platter. Top with half of the Fluffy Cream Cheese Frosting. Place the second cake layer atop the frosting; spread with the remaining frosting. If desired, garnish with coarsely shredded carrot. Makes 14 to 16 servings.
Test Kitchen Tip
Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking.
Sugar Substitutes
Choose Splenda Sugar Blend for Baking to substitute for the granulated sugar and Splenda Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated and 1/2 cup brown sugar.


From Fleischmann's Yeast, Argo, Karo
1 package (8 ounces) cream cheese, softened
1-1/2 cups powdered sugar
2 tablespoons butter, softened
1/2 teaspoon pure vanilla extract

BEAT frosting ingredients together until very smooth; spread onto cooled cake. 



Jen @ Canadian Rhapsody said...

These are fantastic. I'm going to have to try and incorporate some into our daughters diet as she's introduced to more solids.
Thank you!

Justine said...

i hope she loves them!