Hip Hip Purée! Sep22

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Hip Hip Purée!

Even I am cringing a bit at the title of this post. It’s still happening though.

Anyway. I think baby led weaning (BLW) is pretty awesome. For other moms. With kids who don’t gag whenever they feel a new texture with their tongue. So in other words, we stick to the purées at this household.

There are good options for pre-fab baby food out there. If I can speak on Isla’s behalf for a second here, the Baby Gourmet brand is a favourite due to both the pouch packaging and creative flavour combinations. But as they no one says “I don’t always eat liquified food, but when I do, it’s homemade.”

The baby bullet (as mentioned in a previous post), is my best friend. My other good friend is Momtastic’s Wholesome Baby Food. This website has all kinds of helpful information in regards to when to introduce certain foods, how to cook them and what foods combine well together.

I’m always trying to figure out new (and easy) meals to cook. Some, like cottage cheese and avocado, or blueberry and sweet potato, were big mistakes right from the recipe titles. Others, like the two below, have turned out to be crowd favourites. The crowd being Isla and our diningroom floor, of course.

Brown Sugar Turnip & Carrot

Peel and chop one turnip and two carrots (I try to buy organic when possible). Toss the cubed vegetables into a baking pan and cover with water. Then, add a few tablespoons of brown sugar to the water. Cook in your oven at 375 degrees for 45 minutes or until vegetables are soft enough to purée.

Pear & Quinoa Breakfast

Peel and halve two pears (or apples – I use pears because otherwise they can be really watery when puréed). Cover the pear with water in a baking tray and cook at 375 degrees for 25 minutes. While the pears are in the oven, cook a few tablespoons of quinoa (I like to make Isla’s quinoa mushy, so I add water while cooking until I get the desired texture).  Then, blend everything together and enjoy. I mean… serve to your child.

Pear and Quinoa Breakfast Puree