Major Baby Food Batch

I had planned for a major baby food recipe session the other day and thought I had made enough food for 2 weeks.....well my Bambino decided otherwise and is likely bouncing through a growth spurt. He is eating and accepting so many new foods (which is exciting) but I NEED to step up my game with his meal planning. That being said, this batch would likely make enough purees for a baby not in the throws of a growth spurt for a week to 2 weeks depending on the appetite. This whole batch took 1 hour! I'll write up a separate post for tips and tricks with making large amounts of foods in short periods of time.

Side note: Apologies for my varying storage container sizes! I ran out of my little snack zip top bags so I was a little all over the place tonight!

Ingredients for success :-)

Ingredients:
1 cup frozen broccoli
1 cup frozen corn kernels
1 cup frozen pineapple chunks
1 cup frozen mango slices
5-6 large frozen strawberries
1 small, fresh zucchini, ends cut off
1 avocado,


pitted
1/2 cup unsweetened applesauce
1 small banana, peeled
1/4 cup frozen blueberries
21 raisins
baby oatmeal - I love Beechnut brand, see here for more info.
baby rice cereal
1 cup quick cook barley - uncooked
12oz breast milk or prepared formula

Also used: cauliflower, spinach, white bean and butternut squash purees I had made already a few weeks back. Make sure they are refrigerator thawed before using.

Tools

Baby Bullet - milling blade, blending blade, small blending container (3), small steaming baskets (2)
Baby Bullet Turbo Steamer
spatula

1. Fill the Turbo steamer with 1 cup of water.
2. Add broccoli to one steaming basket and corn to the second basket.
3. Set steamer to 4 and begin steam cycle, allow to run the full cycle
4. Pour the quick cook barley into the blending container with the milling blade. Mill for 90 seconds or until smooth. Add to an airtight container for future baby food. Wash out the blending container and set aside to dry.
5. Once the broccoli and corn are completed steaming, add each vegetable to its own blending container with the 4 prong blending blade. Add 2oz breast milk or formula to each container. Blend for about 30 seconds or until smooth. Wash out steam baskets.
6. Add blueberries and banana to their own steam basket, set to 2 and allow to run through the whole cycle.
7. Add white beans, 1/2 corn, 1/2 banana to one of the used containers with 1-2 oz of breast milk or formula. Blend until smooth. Add to storage container of your choice, I go with zip top bags, label with mix and date. Set aside.
8. Add 1/2 broccoli, cauliflower and 1/2 banana to a different container with 1-2 oz breast milk or formula. Blend until smooth. Add to a zip top bag, label with mix and date. Set aside. Wash out steam baskets.

Avocado Broccoli Strawberry 

9. Add avocado and strawberries to their own steam basket. Set to 2 and run through whole cycle. Check the water level to see if it needs to be refilled.
10. Add remaining broccoli, 1/2 avocado and 3 strawberries to a blending container, blend 30 seconds or until smooth. Transfer to  a zip top bag, label with mix and date. Set aside. Wash out steam baskets.
11. Add mango and pineapple to their own steam baskets. Set to 4. Allow to run through the entire cycle.
12. Mango and pineapple are new foods so I want Bambino to try them on their own first. Add each fruit to its own blending container with the 4 prong blending blade. Add 2oz breast milk or formula to each container. Blend for about 30 seconds or until smooth. Wash out steam baskets. Add each puree to its own individual zip top bag and label with fruit name and date. Set aside.
13. Add raisins and chopped zucchini to their own steam baskets. Set to 4. Allow to run through the entire cycle.
14. Add raisins to blending container with the milling blade and 2oz breast milk or prepared formula and blend for 60 seconds or until smooth. Add 3 tbsp baby oatmeal, 2 tbsp applesauce and 1 tsp cinnamon with an additional 2oz breast milk. Blend until smooth. Add to a zip top bag, label with mix and date. Set aside.
15. Add zucchini to a blending container with remaining avocado and strawberries + 2oz breast milk or prepared formula. Blend until smooth. Add to a zip top bag, label with mix and date. Set aside.
16. Add spinach, remaining strawberries, blueberries and 1 tbsp rice cereal to a container with 1 oz breast milk or prepared formula. Blend until smooth. Add to a zip top bag, label with mix and date. Set aside.
17. Blend remaining white beans, butternut squash and 2 tbsp applesauce.

After all of these steps you should have to following baby food purees:
Mango
Pineapple
White Bean, Butternut Squash, Applesauce,
Spinach Blueberry Strawberry Rice
Zucchini Avocado Strawberry
Apple Cinnamon Raisin Oatmeal
Broccoli Avocado Strawberry
Broccoli Cauliflower Banana
White Bean Corn Banana
milled barley for hot cereal

Whew! That was a lot to whip up but it's all wholesome, balanced, homemade, pureed goodness!
If you try one of these, please let me know if your baby likes them!

Have a delicious day!

Peaches and Quinoa Baby Food Blend

The look of baby food SUCCESS!

The world of baby food has me working with a lot of unusual combinations but my little man LOVES some of them! Tonight I decided to pair one of my favorite grains (quinoa) with peaches. This recipe makes a very smooth baby food with little to no clumps. If your child can take more chunky foods, skip step 6 and just combine your quinoa and peach mixtures.

Before getting started on any baby food recipe, I stick my little dude in his high chair and give him something to play with. I think it's important for him to see mommy cooking healthy goodies for him. Tonight his toy was actually an appetizer! I placed a frozen peach into the Boon Pulp Silicone Feeder and he went to town!

Tools

Baby Bullet - milling blade, blending blade, small container (2)
Baby Bullet Turbo Steamer
spatula
bowl
baby spoon - I love the NUK Gerber Graduate Rest Easy Spoons

Ingredients
1/2 cup frozen peach slices
1/4 cup dry quinoa - I used red quinoa
3-4 oz pumped breast milk or mixed formula

1. Fill the base of the Baby Bullet Turbo steamer with 1 cup of water. Place one of the slotted steam trays onto the steamer. Drop your peach slices into the 2 steam trays and place on top of the slotted steam tray. Cover with the vent lid and set to 3. Let the steamer run for the entire 3 cycle.

 2.While the peaches steam, start on your quinoa. Add the quinoa to a one of the small Baby Bullet containers and attach the milling blade.

3. Mill the quinoa for 20 seconds, check to see if it is smooth, if not pulse for an additional 5-10 seconds

4. Take 2 tablespoons of the milled quinoa and mix with 1-2oz of breast milk or formula (more or less based on how thick you want the quinoa to be). Place in a microwave safe bowl and microwave for 15 seconds. Stir until completely mixed. Set aside.

5. Take the second small container and add the steamed peaches and remaining breast milk or formula. Close tightly with blending blade. Blend for 20 seconds or until the peaches are completely smooth (see spoon photo).

 

6. Pour out the peaches into an airtight storage container leaving about 2-3 tablespoons in the blending container. Add the cooked quinoa mixture to the peaches and blend for 10 seconds.

7. Serve warm (from the blender) or chilled!

Looks like mustard, taste like peach sorbet!

It's been a while....

So, where do I begin? My last blog post was on January 19, 2015 (714 days to be exact) and since then, quite a bit has changed in my life! I am still a Registered Dietitian but I now work in pediatrics (yay!). I also became a mommy!!! My little man is amazing and is just about 7 months old at this point. My life's focus has totally changed but my roots still remain in healthy living and fitness (working on that a bit.....). My son has been eating baby food since he was about 5 months old and so far has no allergies! I make almost all of his baby food, so I decided a good way to get back into blogging is to journal what I do for him and myself; let's see where this takes us! Check out my labels for baby food to find everything I'll post until I makeover the page.

Have a delicious day!

Angel

Oatmeal Bake

Holy YUM!

This recipe is a meal prepper's dream!!! I had seen one of my absolutely amazing friends, Sarina, post photos of this over and over and finally I had to make it. Sarina is a sensational mom, Beachbody coach, Zumba instructor and a great friend. She is seriously the bees-knees and she knows her stuff!!! If you are interested in her coaching, etc check out her page: Sarina's Beachbody Page - what whaaaaat! This is not my brain child at all but I had to share given the ease of making this, the flexibility to make variations and how darn GOOD it was!!! This recipe is from Broke and Boujie, although I did modify the maple syrup a little (because you guys know how I feel about sugar).


Ingredients:

• 2 cups Old Fashioned Oats (or Steel Cut)
• 1/4 Cup Natural Maple Syrup
• 1 Tablespoon Cinnamon
• 1 tsp baking powder
• 1 Cup Raspberries
• 1 Cup walnuts, chopped
• 2 Cups unsweetened Almond Milk or Coconut Milk
• 1 large egg
• 1 Tablespoon Vanilla Extract
• 1 Banana, peeled and sliced

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the oats, syrup, cinnamon, baking powder, half of the raspberries and walnuts. Mix well.

In a separate bowl, combine the milk, egg and vanilla. Stir until the egg and vanilla are totally beaten in.

Spray a brownie pan with cooking spray or olive oil or coconut oil. Spread the oatmeal mixture out evenly in the pan.

Pour the milk-egg mixture over top of the oat mixture. Shake the pan gently to spread the liquid evenly.

Top it with the remaining raspberries, walnut and banana slices and throw it in the oven for 35-40 minutes and enjoy the amazing smell.

Let it cool before you eat it.

 

Alternate Toppings:

-      Blueberries, banana and cashew

-      Almonds, strawberry, blackberry

-      ½ cup pumpkin puree, 1 tbsp pumpkin pie spice and pecans

Kale & White Bean Quesadilla

Who doesn't LOVE cheese? I know, I know, I am a dietitian and I know what cheese is and what it can do to your body. That being said- it's still amazing and delicious. If used correctly, you don't need a lot to make a flavor impact on your dish and still eat something super yummy.

I have been feeling a little uninspired as of late for some new recipes so I turned to old faithful, Pinterest. As always, I was diving through hoards of unhealthy recipes and looking for something special. Then I found the inspiration for these quesadillas from the blog Running to the Kitchen.
The original recipe looks so delicious but packs a whopping 2 cups of cheese! Now,for the purposes of my blog I knew I had to trim that don but boost up some other flavors so I didn't feel like I was missing out. After 2 attempts, I found what I was looking for! Here is my take on Kale & White Bean Quesadillas that are a high fiber, low fat, excellent source of plant protein and PACKED with yum!

Ingredients

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 green pepper, chopped

1 tsp minced garlic

1 15 ounce can cannellini beans, drained and rinsed well

4-5 leaves tuscan kale, stems removed and ripped into small leaves

8 tbsp. low shredded cheddar cheese (or cheese alternative)

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1/2 tsp red pepper flakes (optional)

3 whole wheat Flat Out Wraps or whole wheat wrap of your choice

 

1. In a medium skillet, brown onions, green peppers and garlic in olive oil for about 10 minutes on low. The onions should become somewhat clear in the middle and slightly browned on the edges.

2. Add cannellini beans, black pepper, onion & garlic powder and red pepper flakes. Cook beans in onion mixture until beans are tender, on medium for about 10 minutes.

3.Take a potato smasher or a large fork/knife and mash mixture thoroughly.

4. Place 1 wrap on a griddle pan set to medium. To one half of the wrap: add 2 tbsp. of cheddar cheese and 2-3 heaping spoonfuls of bean mixture. Then add kale leaves to cover top of bean mixture. Again top with 2 tbsp. cheddar cheese.

5. Carefully fold the empty half of the wrap over the top of the filling.

6. Using a spatula, carefully flip the quesadilla over to melt the cheese you added in the final step of #4.

7. Cook until cheese is melted and enjoy!!

 

This recipe makes 3 hearty, delicious quesadillas! Enjoy!!!

 

Apple & Bulgar Stuffed Acorn Squash

I was gifted a big bag of acorn and butternut squash a few weeks back and wasn't exactly sure what  I wanted to do with them because lately I have been short on time and preparing mostly quick, healthy meals. On one of the acorn squash I noticed a sticker with instructions on how to microwave the acorn squash. I had never though of that before! With that info in mind I decided to whip up a delicious autumn meal in under 15 minutes!

Ingredients
1 acorn squash (about the size of a grapefruit)
1 cup dry bulgur wheat
1 medium apple (I used jazz)
2 medjool dates
2 tbsp craisins
1 tbsp coconut oil
1/4 cup pecans
1/4 medium onion
olive oil spray
1/2 tsp cinnamon

1. Slice acorn squash in half, remove the seeds and spray with olive oil spray. Place cut side up in microwave for 6 minutes.
2. In a medium sauce pan add two cups of cold water to one cup of dry bulgur wheat. Set on medium-high. Once it comes to a boil reduce to low and cook for 12-15 minutes or until tender.
3. Add coconut oil to a saute pan.
4. Chop onion and add to coconut oil.
5. When acorn squash is finished cooking, scoop out flesh with a spoon. Run a knife through the chunks and add to onion.
6. Chop apples and dates and add acorn squash mixture. Add craisins. Saute for 5-6 minutes.
7. When bulgur is cooked, add to pan with apple mixture. Add cinnamon and pecans to mixture.
8. Scoop into the shells of the acorn squash & enjoy!

Optional:
Adding a cooking sweet potato would have bee FANTASTIC but I didn't have any in my pantry!

TIPS:
Make this gluten free by using amaranth, quinoa or brown rice instead of bulgur.

Zucchini Bread Waffles

Here is the hybrid of my two favorite foods- zucchini bread and waffles! Zucchini bread is one of those wonderful foods sent from the produce gods to make our lives a little richer and sweeter. These waffles are mildly sweet, moist and fluffy! Enjoy!

Ingredients
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1 medium zucchini
2 Granny Smith apples
1 tbsp + 1 tsp brown sugar
1/2 tsp molasses
1 heaping tsp of cinnamon
1/2 cup unsweetened almond, soy or skim milk
1 egg
1 tbsp Vanilla extract


1. Preheat your waffle iron based on the manufacturer instructions.
2. Using a grater or food processor, chop the zucchini and apple into very small pieces. Place into a strainer and allow to drain for 10 minutes.
3. In a mixing bowl combine flours, baking soda, baking powder and cinnamon. Mix thoroughly.
4. Add brown sugar, molasses, milk, egg and vanilla extract to dry mixture. Using a stand mixer, mix on low for 2 minutes.
5. Fold in shredded apples and zucchini until completely incorporated.
6. Spray the waffle iron with non-stick spray. Pour a 1/4 cup of batter and cook to your preference.

Enjoy with sliced fruit or maple syrup. Makes 8 waffles.

Nutrition Facts (per waffle)
169 calories
32gm carbohydrates
1.8gm fat
6gm protein
5gm fiber