Many new mothers should learn how to make easy organic baby food for their little ones. It can cut down on the food bill and is better for the baby. There are not any additives in the baby food and you know exactly what the ingredients are.

You can also make it match the tastes of your baby. Some little ones like a more robust flavor and some do not. Don’t worry, you’ll learn by trial and error as you go, and eventually you’ll hit on that perfect mix for your little one. In addition to all of the organic ingredients, one piece of equipment that is essential in making your own baby food is a blender.

Using A Blender

There are two different types of blenders you can use in order to make organic baby food. There is the standard jar type that sits on a stand with a container on top and the blades inside the container. You can also use an immersion blender, also called a hand blender or wand. A hand blender allows you to put the appliance right into the pot you are using to cook vegetables and blend them while they are hot. You can use a food processor but generally they do not puree the food smooth enough for a young baby.

Fruit Based Baby Food

Purchase ripe organic fruits like bananas. A banana can be just mashed up with a fork for an older baby learning to take in solids. It can be pureed easily with the best blender for a younger one. Mangoes are also great in the same manner. Some fruits, like apples, may have to be cooked down first for the child to eat. With apples, you should peel the fruit then core it and slice it into small slices. Put it in a pan with a little water or organic apple juice and turn on the heat. Continue heating until the slices become soft and mushy. You can add a little sweetener if you think the apples might be a little sour. Do not use honey as it could cause health problems (botulism, which is a type of food poisoning) in infants under one year. You can use just a tiny bit of sugar or add another sweet fruit like strawberries.

 

Vegetable Medleys

 

Organic vegetables make great baby food. You can steam different types of potatoes, carrots, or peas. Steam in a steaming basket until the vegetables are soft and getting mushy. Steaming the vegetables makes all the nutrients stay in instead of flowing away with the water you boil them in. Blend the vegetables adding a little bit of water if it needs to be thinned down.

Using Frozen Foods

If you cannot get fresh fruits or vegetables buy the organic frozen ones. You will have to either boil the vegetables or put them in a microwave until they become soft. Then puree them in a blender. Frozen fruits just need to be blended once they thaw and that’s it.

Meat Based Baby Food

If you eat meat you can also make meat product organic baby food by using organic meats. Take turkey or chicken and put it in a pan, bones and all. Then add water or, if you prefer, use a homemade stock to make it more flavorful. Boil until the meat becomes tender and falling off the bone. Remove it from the stove and let it cool a bit. Cut the meat into small chunks and add it to the blender. You can also add some of the water or stock to thin the mixture down. Simply repeat the same process if you want to use beef.

Flavoring

When the child gets older you can start adding some flavor to their foods. Use cinnamon or ginger with fruit based recipes. You can also add parsley, rosemary, thyme, and garlic with meats and vegetable based recipes.

Preservation

Here is a great way to preserve your organic baby food. Pour it in to ice cube trays and freeze it. Pop the cubes out and store them in freezer bags. Just take out what you need for the next day and defrost it. You can make large batches in your blender and just freeze it so you only have to make new batches every week or so.

How convenient, easy, and healthy! Your baby will love your homemade organic baby food!

 

Hello! I'm James from Chicago. I would like to share my know about best blender and fruit smoothie recipes for everyone.

Love the idea of making homemade baby purees, but can’t figure out when you’ll have the time or energy? We’re here to tell you, it’s really not that complicated or time consuming, especially when you have a trick up your sleeve like the just launched Baby Brezza Glass One Step Baby Food Maker. Here’s why it’s your pureeing secret weapon.

What’s so cool about this baby gadget?

Baby Brezza Glass One Step Baby Food Maker is the first glass baby food maker on the market. This is a great innovation because now Baby’s fresh fruits and veggies don’t have to cook in a plastic steamer basket or bowl. Instead the food safely cooks inside a glass bowl, keeping the food’s contact with plastic to a minimum. So you can stop losing sleep over whether or not any BPA or other chemicals are getting into your baby’s food.

What can the Baby Brezza Glass One Step Baby Food Maker do?

Let’s say you want to make a baby food puree. You add water to the steam tank, toss in your cut up fruits or vegetables, close the lid and press the “steam + blend” button and wait for your baby’s meal to be made. Easy peasy. You don’t have to steam, change bowls and then blend, or steam on the stovetop and then puree in a blender. This gadget really is a time saver (and a dirty dish saver!).

You can also just steam or just blend food. This means once baby moves on from simple purees you can use the machine to puree table food or steam veggies for finger foods. This isn’t a gadget you’ll hide away in the cupboard after a few months of baby’s first bites.

Baby Brezza Glass One Step Baby Food Maker is available at babybrezza.com, $159.99.

Do you make your own baby food? Tell us your little eater’s favorite recipe.

–Julie Seguss

Enchilada Noodles

If you’re craving Mexican food but want something a bit off the beaten path, check out this recipe from the food blog, Veggies Don’t Bite. Gluten-free, oil-free and vegan, your kids will be wowed by the “noodles” (hint: they’re actually thinly sliced zucchinis. Check out the recipe below and then tell us what you think!

Ingredients:
2- 15 oz cans black beans
½ cup walnuts
1- 4 oz can green chiles
2-4 tablespoons water, just enough to get the beans blended
Himalayan pink salt to taste
2 cups spinach
2 medium sized zucchinis
12 corn tortillas
2 cups Easy Red Enchilada Sauce
3 green onions

Method:
1. Preheat oven to 350.

2. Rinse Beans and put them with the walnuts, green chiles, water and salt into a blender and puree. Place in large bowl.

3. Wash spinach and zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. Make sure you stop and break the string of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add both the spinach and zucchini noodles to the large bowl. Slice green onions and set aside.

4. Slice the tortillas into ½ inch strips. Add to the bowl.

5. Add the enchilada sauce to the bowl and mix everything until combined well.

6. Add mixture to a 9 x 13 pan. Sprinkle with sliced green onions. Bake at 350 for 25-30 minutes or until bubbling.

7. Serve with Garlicky Lemon Crema, Guacamole and Mexican Cabbage Slaw.

Notes from the cook:
You can omit the walnuts to make this nut free. They are there for a little more depth and creaminess to the dish. You can also substitute it with cooked cauliflower or potatoes for added creaminess. I have tried both and the flavor is great. You can also use a store bought enchilada sauce instead of using my homemade version. Be mindful of how runny your sauce is though. If it’s too thin then it may make this dish more runny overall.

Tips to prep ahead: Puree bean part of the dish. Make enchilada sauce. Make sides.

What other vegan dishes have you made? Tell us what you think of the recipe in the Comments below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Chickpea and Rosemary Soup

Nothing pairs better with the winter season more perfectly than a hearty soup. Stir up this delicious chickpea and rosemary soup from Little Yumminess as an appetizer or pair it with some salad and hearty bread for a full dinner time meal. Hear the “Mms…” from your taste tester as they fill up their tummies with a warmth that goes down to their toes.

Ingredients:
4 large garlic cloves, chopped finely leaves from two sprigs of rosemary, chopped finely
1 15 ounce can of diced tomatoes
2 15 ounce cans chickpeas
1 quart chicken broth (you can use vegetable broth if you want to keep it vegetarian)
Salt to taste
small piece of Parmegiano Reggiano rind (optional)

Method:
1. Saute garlic, rosemary, and a big pinch of salt.
2. Cook until the garlic is softened and golden.
3. Add the tomatoes (breaking them up a bit with the back of a spoon).
4. Stir well and simmer on low for 15-20 minutes.
5. Add the chickpeas, stir well and simmer 10 minutes.
6. Add broth and simmer for at least 15 minutes. For extra flavor, throw in a small piece of parmegiano reggiano rind.
7. Remove the cheese rind and discard.
8. Ladle about a third of the soup into a blender or food processor. (Beware of pureeing hot food because it can spray out, so let it cool before proceeding). Puree and return it to the pot, stirring well.
9. Adjust the seasoning to taste.

This is a guest post from our friends Simran and Stacie at a Little Yumminess. Be sure to visit their blog for more fab, kid-friendly recipes!

Adapted from the recipe in Marcella Hazan’s “Essentials of Classic Italian Cooking.”

 

12 Ways You Know Your Baby Loves You

Babies can’t talk but their dimpled, gummy grins say a thousand words. And that adoring look in their eyes! Until your little heartbreaker can actually say “I love you,” here are 10 ways you know it’s true.

1. He sucks on your face, but refrains from leaving teeth marks.

photo: Liza via flickr

2. She finds her thumb on car rides.

photo: Shari via flickr

3. He sleeps on the red eye from Seattle to New York.

photo: Scott & Elaine van der Chijs via flickr

4. You make it through an entire puree lunch with a clean bib … score!

photo: mliu92 via flickr

5. He happily takes a feeding from dad, grandma, the babysitter — giving you the break you deserve.

photo: Christopher, Tania and Isab via flickr

6. His feet start kicking hard when you enter the room.

photo: Liz Mc via flickr

7. He lets you — and only you — get the gunk out of his nose.

photo: Jason White via flickr

8. She smiles in her sleep. Then when she wakes and sees you in the morning she gives you the exact same smile.

photo: Rachel Titiriga via flickr

9. He bursts into tears if you close the bathroom door or try to use the bathroom alone.

photo: Kona Gallagher via flickr

10. Your silly faces are the only ones that coax out the big belly laughs.

photo: Harsha K R via flickr

11. She rests her head on your shoulder during a lullaby.

photo: Juan Camilo Trujillo via flickr

12. He finally looks at you and calls you “mama” or “papa.” And it’s more than just a noise — it’s your name!

photo: Toshimasa Ishibashi via flickr

What do YOU think are signs that your baby loves you? Tell us in the Comments!

— Shelley Massey, Meghan Rose, Kristina Moy, Ayren Jackson-Cannady, Leah Singer, Laura Rodde, Ruby Germain, Kelly Aiglon, Julie Seguss & Christal Yuen

Feeding newbie eaters fresh-from-the-farm homemade purees is easier and less time-consuming than you may think—especially since there are a couple of baby food delivery services in the DMV that will do the recipe developing, testing, blending, and packing for you. There may only be two baby food chefs in the D.C.-area (for now!), but they are mighty, offering simply irresistible solids made with fresh, local produce. And the icing on the cake? They deliver the goods to your front door (or workplace).

Photo: betherann via Flickr

Baby SLOP
The goal of Baby SLOP (FYI “slop” stands for seasonal, local, organic puree) is simple—to get kids to love veggies. Bethesda-based founder Adria Kinnier does this by loading her baby food recipes with seasonal, locally-sourced, and downright delicious produce. But, it’s her unique flavors, infused with palette pleasing herbs, that make her purees (available for 6-8 month olds and 8-12 month olds) irresistible. Kinnier hand delivers the goods twice-a-week in reusable BPA-free jars.
Wait, there’s more: For every jar of baby SLOP that is sold, a jar is donated to a local area food bank for a baby at risk of hunger.
Babe fave: Organic beets, apple and cannellini beans (all blended together).

Cost: $30/week (twice-a-week deliveries with three 4-ounce jars of purees); $60/week (twice-a-week deliveries with six 4-ounce jars of purees)
Online: babyslop.com

 

Photo: Baby SLOP via Facebook

Bambino Bites
This D.C.-based operation is hyper-focused on pumping your little one with as much nutrients (from their food) as possible. It’s the main reason they stick to steaming the fruits and veggies that they put into their purees—steaming locks in the most vitamins out of any other cooking method…snatch! Bambino Bites also leaves out the sugar and salt that you might find lurking in canned baby food varieties. Deliveries happen once a week (in D.C. and MoCo), and there is a $25 order minimum, but you can pick and choose any flavors and products (they also offer baby sweet potato chips and apple/pear chips) that you wish.

Wait, there’s more: Stay tuned! Bambino Bites has plans to offer baby food subscriptions. Yes, BABY FOOD SUBSCRIPTIONS.
Baby fave: Sweet potato, apple and thyme (with rolled oats or quinoa for added texture).

Cost: $5.75-$6.75/8 ounce container
Online: bambinobitesfood.com

Photo: Bambino Bites via Facebook

Have you tried a baby food delivery service yet? Tell us about it in the Comments section below. 

—Ayren Jackson-Cannady

More Than Mush: A Puree Taste Test

Baby food used to be simple. You had your bananas — just bananas — you had your peas, and you spoon-fed them to your little one a jar at a time. Nothing fancy. Today, baby food is gourmet. Whether you’re steaming and pureeing the equivalent of a Thanksgiving feast or Googling “can babies eat liver?” (answer: a little), your baby is probably eating better than you were until your mid-twenties.

Even the purees on the grocery store shelf sound like something you’d order at the hot new organic lunch spot. But do these adventurous flavor combos actually live up to their promise? We taste-tested the five most grownup-sounding pouches of organic baby mush we could find — and let our nine-month-old foodie weigh in, too.

Happy Baby: sweet peas, green beans & spinach with quinoa & chicken broth
Mom’s verdict: This brownish concoction has very liquid-y texture, like soup. To us it tasted neither good nor bad — just kind of neutral and somewhat pea-like.

Baby’s verdict: A budding vegetarian, perhaps? He gave a slight nose wrinkle at his first bite and then caught on to the flavor of this one fast. We also tried mixing it with oatmeal and homemade sweet potatoes — no protests on either front.

Nutritional perk: low in sugar, high in Vitamin A

BUY NOW

Oh Baby Foods: LavenBerry
Mom’s verdict: A simple list of five main ingredients (apples, beets, cranberries, lavender flower and Vitamin C) made for a bright, uncomplicated overall flavor. We couldn’t really taste the most unexpected one — lavender flower — but it sounded nice.

Baby’s verdict: As with most sweet things, he was totally fine with it and tore through the pouch in about five minutes flat, leaning in for more when we tried to take it away.

BUY NOW

Earth’s Best: pumpkin cranberry apple
Mom’s verdict: We’d paint a whole room the bright pink color of this puree. So pretty. The taste is super tart— we mostly noticed cranberry — and sweet, but not overly so. It’s nice. We’d eat it for dessert with chocolate cake.

Baby’s verdict: He loved this on its own and also mixed into whole-grain cereal for extra color and flavor. Didn’t spit out a drop or even wrinkle his nose.

Nutritional perk: 45% daily value of Vitamin C

BUY NOW

Plum Organics: quinoa & leeks with chicken & tarragon
Mom’s verdict: We’d rather eat this meal in its actual form. The mustardy color and earthy smell weren’t so appealing, but the taste — kind of like gravy — was okay. The top ingredients listed on the back of the pouch are actually carrot, sweet potato and corn puree, so we wouldn’t exactly call this our baby’s first encounter with leeks.

Baby’s verdict: Major nose wrinkle and eye crinkle paired with confused open-mouth chewing. He got used to it after a couple of bites, though, and ate the rest of the pouch without incident.

Nutritional perk: 4g of protein

BUY NOW

Sprout: peas, brown rice, white beans & kale
Mom’s verdict: Kale? We were impressed to find it in baby food. But mostly this pouch tastes and smells like the canned peas we used to eat as kids. We definitely got a sense of the white beans being mushed up in there, too. Eh. We’d rather make a hearty stew out of these ingredients.

Baby’s verdict: A little lip-smacking at the thick texture. A look up at me like, “Mom, what’s this?” Then happily ate all subsequent bites.

Nutritional perk: 3g of fiber

BUY NOW

 

What is YOUR baby’s favorite puree? Let us know in the Comments!

— Amalie Drury

Holiday Foods Baby Can Enjoy (& You Can Try!)

Dreaming about the baked ham, plum pudding and latkes you might find on the table this year? Pull up a (high) chair for baby and introduce her to the classic dishes you love. From fancy fruit purees to veggie pancakes to sweet potato bites, these recipes are perfect for your newest foodie. Flip through our album for all the festive options.

Persimmon Puree

Get fruit fancy with a persimmon puree. 'Tis the season for this orange orb -- you can find some at your local grocer or farmer’s market. Be sure to taste test first; these guys can be bitter if not fully ripened. Find out how to whip up a batch over at Weelicious.

What holiday flavors will your baby taste this season? Share a favorite recipe in the comments!

— Gabby Cullen

Holy Guacamole! 11 Avocado Recipes for Tots

When it comes to baby’s first bites, avocado is one of the best ways to go. Thanks to its high levels of good fats, this superfood helps in the healthy development of the brain and central nervous system, and it’s also loaded with vitamins and minerals. Click through our album for ideas and recipes on how to add this tasty green wonder to your little one’s diet — from purees to solid foods, once they’re ready.

Creamy Avocado Dip

Get the kids involved to mash together this simple dip from Bon Appet’Eat. Paired with fresh veggies or bread (or even all by itself!), it’s the perfect afternoon snack. A hint of garlic, parsley and lemon makes it more exciting than plain ol' avocado, and it's equally tasty smeared on tacos or tortilla chips for older kids and adults.

What’s your favorite way to add avocado into your little one’s diet? Share your recipes in the comments below.

— Susie Foresman

If you’re anything like Catherine McCord of Weelicous, chances are you’ve left the Farmers’ Market with heaps of peaches. Put all those peaches to good use before they go bad by making this easy peasy recipe for fruit leather. Bonus: Catherine tells us that this recipe stays good for weeks!

Ingredients:
4 Ripe Peaches (skin on)
1 Tbsp Honey

Method:
1. Preheat oven to 225 F degrees.*

2. Rinse and remove seeds from peaches.

3. Place the peaches and honey in a blender and puree until smooth.

4. Pour the mixture onto a parchment lined baking sheet and spread with the back of a spoon or spatula in a large rectangle (my rectangle was 11 x 15 inches) making sure that the thickness is completely even.

5. Bake for 3-4 hours or until dry and not sticky to the touch. Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit.**

6. Set aside and cool at room temperature; it takes several hours for the fruit to soften up. Note that when you first take the fruit leather out of the oven, the edges will be a bit dry and crispy, but if you allow it to sit out for several hours it softens up nicely.

7. Cut with a knife, pizza cutter or scissors into strips, keeping the paper on if desired, then roll the leather into “roll ups”.

8. Serve.

* If you choose to use a dehydrator, cook the fruit leather at 135 degrees for 5 hours.
** Every oven is different, so the cooking time maybe less than 2 hours if your oven tends to run hot.

This is a guest post from Weelicious, one of our favorite food blogs.  Be sure to visit Weelicious.com for more kid-friendly healthy, simple and fast recipes.